Thread: Steak Grilling Anyone??

Lol the service at lugers is about the same then. The waiters are notoriously gruff.

An effort at steak.



Geek

Originally Posted by Razorfaust

I have to agree. I have had steak at Peter Luger and Palm in NYC and I think mine is better.Because I make it with Love.

Dry aged Peter Luger Porterhouse grilled at home my way is the only way to go. Weber kettle charcoal grilled with real charcoal not briquettes and or gas. Sometimes add different smokin' chips (apple, hickory, J Daniels, mesquite, pecan, cherry, alder, etc.) to the mix.

No complaints here. Im ready for dinner.

5 minutes max heat each side to sear in the juices. Depends on the type and thickness of the steak after that but usually on low until done to whoever's eattin' its liking. Some salt and cayenne pepper is all I want on it. I like the taste of the meat. I will pass you the catsup but don't eat it in front of me please :<0)
The important part is the meat. Now I have THE recipe for that. Get your cattle at around 250 to 300 pounds. This way all 3 stomachs have developed and it's no hassle to raise them after that. They should be around a year old at this point. All you have to do is keep them in a pen big enough to keep clean with a tractor. Float water is best just make sure any over flow goes outside the pen. Then cut a 55 gallon plastic drum in half and make 2 feeders. Keep 1 full of 4way grain. In the other, feed a flake of hay per animal twice a day. Let sit until around 5 to 6oo pounds. This may take 8 to 10 months depending on breed, weather, and how much you let them run. My favorite breeds are a brama mix or black angus. I have done good with dairy steers and they are cheaper if you live hear one. When the killer comes you should already have your cut sheet made out. I would through the flank steak on the grill that day while it's still shaking. Then you tell the butcher you want a 30 day age and wait. Now your porter house and t-bones you will want at least an inch thick. The reason is they will come looking like pork chops. Yeah that small. The t-bone will have no long blade of bone coming off the T and there will be NO fat. You won't need a knife to cut it and it will almost melt in your mouth. The cost of feed has gone up since i last did this but the beef then ran me near $2.25 a pound wrapped. The taste and consistency priceless. Gentleman, I don't care how you season it or cook it, if you haven't had your beef grown this way. You are missing the whole point.

Sounds Hard core for a city guy like me but that damn story makes me want to farm Steak.

Originally Posted by 10Pups

5 minutes max heat each side to sear in the juices. Depends on the type and thickness of the steak after that but usually on low until done to whoever's eattin' its liking. Some salt and cayenne pepper is all I want on it. I like the taste of the meat. I will pass you the catsup but don't eat it in front of me please :<0)
The important part is the meat. Now I have THE recipe for that. Get your cattle at around 250 to 300 pounds. This way all 3 stomachs have developed and it's no hassle to raise them after that. They should be around a year old at this point. All you have to do is keep them in a pen big enough to keep clean with a tractor. Float water is best just make sure any over flow goes outside the pen. Then cut a 55 gallon plastic drum in half and make 2 feeders. Keep 1 full of 4way grain. In the other, feed a flake of hay per animal twice a day. Let sit until around 5 to 6oo pounds. This may take 8 to 10 months depending on breed, weather, and how much you let them run. My favorite breeds are a brama mix or black angus. I have done good with dairy steers and they are cheaper if you live hear one. When the killer comes you should already have your cut sheet made out. I would through the flank steak on the grill that day while it's still shaking. Then you tell the butcher you want a 30 day age and wait. Now your porter house and t-bones you will want at least an inch thick. The reason is they will come looking like pork chops. Yeah that small. The t-bone will have no long blade of bone coming off the T and there will be NO fat. You won't need a knife to cut it and it will almost melt in your mouth. The cost of feed has gone up since i last did this but the beef then ran me near $2.25 a pound wrapped. The taste and consistency priceless. Gentleman, I don't care how you season it or cook it, if you haven't had your beef grown this way. You are missing the whole point.

I get mine from a beef farmer that I worked for. I spent thirteen years with him, learning how to raise beef catle. And I totally agree....there is no better beef than farm raised. He calls me every year, when the steers are ready for slaughter. So I can pick one out for myself. [emoji6]

Originally Posted by CZMark

I sear my steaks over a super hot grill for 30-45 seconds per side, then finish in the 220 degree (F) smoker until medium rare (10-15 minutes). They always come out juicy and flavorful.

You should try another method, called "reverse searing ":
I put my steaks to my pellet smoker until it's reach IT 100F ish, then finish on a super hot grill for 1 min each side or IT 120-125F. It's takes some time, but this method allow to smoke penetrate deep into the meat.
However, I would recommend to buy 2-3 pieces of Grill Grate from grillgrate.com this stuff isn't cheap, but the result... just amazing!
I'll post some pics of my next steaks.

I buy 1 1/2 in. filet mignons. Befor grilling on Weber charcoal grill, get them room temp, apply olive oil, salt, pepper, McCormick's Montreal steak seasoning to both sides. Place on grill with lid off for 4 minutes then place lid on for 1 min (rare), 1.5 min. (Med. rare). Remove lid and repeat same process. Remove from grill, cover with aluminum foil for 20 minutes then serve. I've never been served a better filet. Depending on thickness, the only thing I change is the amount of time the lid is on the grill. Outstanding!

My preferred steak is a sirloin grilled rare on the BBQ, with some steak spice & BBQ sauce. Real simple. I also always cut off the fat after it comes off the grill.