BBQ'D Steak

This bbq'd slightly over one inch bone in ribeye rant will start now. I devoured my latest "Bon Appetit" - the grilling issue. Yum. Lots of charcoal/schmarcoal tips, whatever. Then a PS to go to the back pages for the gas bbq technique. Now we're talkin gringo. Take your piece(s) of dead cow out of the fridge and generously salt. Let rest one hour. Crank up your bbq and put a correctly sized cast iron frying pan on the grill. Yup, you're reading me correct. Let it heat up for 15 minutes. Salt that piece of dead bovine again. Steak apparently loves salt. Kosher or sea if you've got it. Throw the partial carcass remains into the frying pan. Turn off the burner below it. 3 - 4 minutes. Flip it. Another 3 - 4 minutes. Pay attention!!! At this point an instant read thermometer should read 120 degrees F. Perfect medium rare. Hurl it onto a plate and let it rest 10 minutes. That will allow you some brief quaffing time. Oh, guess what, a little more salt please. BEST STEAK I EVER HAD. Perfect crust, rosie and juicy on the inside. That and the sour cream drenched spud and the simply dressed fresh garden green salad and glass of Cote de Rhone ( ya, I know, typin French now - yikes). SENSUAL EXPERIENCE. I'm going to repeat it over and over and over again.
PS: For the final pre bbq phase I pressed coarse ground pepper onto old Betsy. We both loved the experience. Me especially. Betsy, not so much. Horseradish works a treat. My darling wife is a Bengali vegetarian (fish and veg). She finds this post disgusting. HaHaHa

but.... you'll live ta 110 if ya eat yer beef boiled ......
on a bed of spinach..... ummmm

borderreiver wrote:This bbq'd slightly over one inch bone in ribeye rant will start now. I devoured my latest "Bon Appetit" - the grilling issue. Yum. Lots of charcoal/schmarcoal tips, whatever. Then a PS to go to the back pages for the gas bbq technique. Now we're talkin gringo. Take your piece(s) of dead cow out of the fridge and generously salt. Let rest one hour. Crank up your bbq and put a correctly sized cast iron frying pan on the grill. Yup, you're reading me correct. Let it heat up for 15 minutes. Salt that piece of dead bovine again. Steak apparently loves salt. Kosher or sea if you've got it. Throw the partial carcass remains into the frying pan. Turn off the burner below it. 3 - 4 minutes. Flip it. Another 3 - 4 minutes. Pay attention!!! At this point an instant read thermometer should read 120 degrees F. Perfect medium rare. Hurl it onto a plate and let it rest 10 minutes. That will allow you some brief quaffing time. Oh, guess what, a little more salt please. BEST STEAK I EVER HAD. Perfect crust, rosie and juicy on the inside. That and the sour cream drenched spud and the simply dressed fresh garden green salad and glass of Cote de Rhone ( ya, I know, typin French now - yikes). SENSUAL EXPERIENCE. I'm going to repeat it over and over and over again.
PS: For the final pre bbq phase I pressed coarse ground pepper onto old Betsy. We both loved the experience. Me especially. Betsy, not so much. Horseradish works a treat. My darling wife is a Bengali
vegetarian (fish and veg). She finds this post disgusting. HaHaHa

HaHaHa!!! :)

borderreiver wrote:This bbq'd slightly over one inch bone in ribeye rant will start now. I devoured my latest "Bon Appetit" - the grilling issue. Yum. Lots of charcoal/schmarcoal tips, whatever. Then a PS to go to the back pages for the gas bbq technique. Now we're talkin gringo. Take your piece(s) of dead cow out of the fridge and generously salt. Let rest one hour. Crank up your bbq and put a correctly sized cast iron frying pan on the grill. Yup, you're reading me correct. Let it heat up for 15 minutes. Salt that piece of dead bovine again. Steak apparently loves salt. Kosher or sea if you've got it. Throw the partial carcass remains into the frying pan. Turn off the burner below it. 3 - 4 minutes. Flip it. Another 3 - 4 minutes. Pay attention!!! At this point an instant read thermometer should read 120 degrees F. Perfect medium rare. Hurl it onto a plate and let it rest 10 minutes. That will allow you some brief quaffing time. Oh, guess what, a little more salt please. BEST STEAK I EVER HAD. Perfect crust, rosie and juicy on the inside. That and the sour cream drenched spud and the simply dressed fresh garden green salad and glass of Cote de Rhone ( ya, I know, typin French now - yikes). SENSUAL EXPERIENCE. I'm going to repeat it over and over and over again.
PS: For the final pre bbq phase I pressed coarse ground pepper onto old Betsy. We both loved the experience. Me especially. Betsy, not so much. Horseradish works a treat. My darling wife is a Bengali vegetarian (fish and veg). She finds this post disgusting. HaHaHa

Sounds delicious. but just think of the cholesterol you're accumulating not to mention the worst, CANCER.

I wonder if the fellers who work themselves 24/7 over cholesterol really live longer!!

Even if ya do get a couple of years... I like m' Bacon & Eggs... Rack O rib... Ribeye Steak...

I eat Rabbit Food ta offset the Normal Shit I eat...

Liquor cuts all the Cholesterol

hockables, bless you. All I want is some freakin response on how to bbq a freakin steak by a new method, that i didn't know about before. I tried it and it works. Bye the way, re your response, all that stuff you're fond of - keep it free range and natural, organic veg, etc. and you're eating a perfect diet. I don't see an excess of sugar (fruit) or gluten there. Liquor wise, love it.

hockables wrote:but.... you'll live ta 110 if ya eat yer beef boiled ......
on a bed of spinach..... ummmm

Why would you want to? "boiled beef" YUCK

Nothing better than a good grilled steak to me!

Sounds de-lish!!! I'll pass on the booze...for the most part.
We do make exception for our friends' home brew Mmm Mmm

Nothing wrong with a nice hunk of dead cow now and again, but I must admit I am partial to the wonderful variety of fresh fruit available on this side of the border. Lizzy

[quote="johninajijic"][
Sounds delicious. but just think of the cholesterol you're accumulating not to mention the worst, CANCER.[/quote]

Ah, John, you have such a way with words. That sounds delicious but the inevitable result of consuming this dreadful carcinogenic, cholesterol laden and repulsively fatty dead butchered cow is a heart atack or even worse, CANCER and as I lie there in the hospital consumed with deserved pain for not consulting with John before consuming this poisonous charred flesh, I can contemplate the fact that I could have lived another 20 years if only I had limited my comestibles to carrot sticks and fat free cottage cheese or, perhaps, it would have simply seemed like 20 years.

Actually, Borderreiver´s message on his reading of the way to broil a steak is the classic French method with the exception of all that pre-salting and we have been preparing fine cuts of beef and lamb and pork using this method since about 1971 achieving delicious results. We do not, however, use a gas BBQ grill for this method but simply broil the steaks or chops on a superheated gas stovetop grill. This way of cooking such fame French cuts as entrecote or Mexican arrachera or flap steak or thick cut lamb chops invariably yields fantastic, flavorful results.

If one is concerned with cholesterol, I suggest cooking your beefsteak using the method recommended by the OP and serving yourself the classic French bistro dish, Steak pommes frites, and serve up your rare to medium rare beefsteak with Freedom Fries and accompany it with bearnaise sauce and a glass of your favorite Cotes de Rhone.

Since the bearnaise sauce is a reduction of butter, vinegar and wine mixed with tarragon and egg yolks, the glass of wine, and preferably, a whole bottle of wine followed, at the end of the meal, with a shot or two of a fine calvados or other digestif must be consumed, not to get looped but to help dissipate the cholesterol molecules making their way to your arteries. Getting looped and taking an afternoon snooze are simply pleasant after effects of your wine and booze related health regimen to ward off a potential heart attack. As for cancer, well, have another calvados and stop contemplating how you will exit the planet because you will exit the planet one way or the other.

Forget all the work with the barbie. Take a 2 in. thick piece of top grade sirloin; marinate the sucker in Bersteins salad dressing for an hour at room temp, or make your own goo. Stick some garlic pieces in it. Throw it in the microwave for one minute. Then dump it in a salted. heavy cast iron skillet and cook it over high heat, turning once.
Cowboy steak with a gourmet touch. Delicious. Betcha don't believe me, though.

Cowboys had Microwaves?

hockables wrote:Cowboys had Microwaves?

That's the "gourmet touch", Hock.
.

Going to have to have your dentures sharpened to eat a microwaved steak. The only things microwaves are good for is defrosting or rewarming. They are great for boiling water for my aeropress espresso maker tho!

locogringo wrote:Going to have to have your dentures sharpened to eat a microwaved steak. The only things microwaves are good for is defrosting or rewarming. They are great for boiling water for my aeropress espresso maker tho!

This ol' lady gots her own teeff and they is sharp enuf to soften buffalo hide

BTW, aside from my funnin' about the steaks, microwave ovens are good for many things. For instance, reducing the cooking time for artichokes from 45 minutes of steaming to 10 or so. I luv artichokes and Costco has them at an outrageous price......from CA's Salinas Valley. Yum.

With how ecomonical fresh produce is here and a bit of homemade bread & pasta our shelves and fridge aren't full of cans and boxes.

Maybe a little healithier version minus the bacon:
We splurge once a month and buy filete mignon at all places, Walmart! Cannot believe how simple it is to grill my favorite piece of red juicy tender meat. Bring meat to room temp. 30-40 min on the counter. Rub pepper all over meat. Fire up the barbie all the way & heat it up to 500 degrees. Must be twice as thick as the US cuts because it always take twice as long as the 3 min turn once to make the criss cross marks, then flip the same. Add sea salt after. Have a little green salad, balsamic vinegar, and a small baked sweet potato nothing on it. Low cholesterol, optimum blood pressure.

http://www.perfectsear.com/grilling/how-to-grill-filet-mignon

hockables wrote:I wonder if the fellers who work themselves 24/7 over cholesterol really live longer!!

Even if ya do get a couple of years... I like m' Bacon & Eggs... Rack O rib... Ribeye Steak...

I eat Rabbit Food ta offset the Normal Shit I eat...

Liquor cuts all the Cholesterol

Allegedly the liquor business does work. Anyone tells me (as in someone in a white coat) that my cholesterol is a tad high, I'd say it's time for more cocktails at happy hour. IMO the cholesterol dilemma is an artificially created disease. Great for selling more pills to you for the rest of your life. Oh yeah, check out lawsuits regarding Crestor.


http://lawsuits.lawinfo.com/Crestor/index.html

Believe it or not, I am a big meat eater of all kinds including wild game, plus love icecream& real butter. I also cook most everything from scratch and fresh veggies steamed.

Guess what? my cholesterol is perfect!!! No pills, of anykind except aspirin !!! I told my Dr. what I eat and she had a cow..O it's going to be high... blah blah blah.. 10 years no prob... Go figure.. most people that eat meat like me are strokes and heart attacks waiting to happen. And did I say chocolate and caffiene? Perfect weight to boot! No high blood pressure either.. I am very active tho..

espíritu del lago wrote:Believe it or not, I am a big meat eater of all kinds including wild game, plus love icecream& real butter. I also cook most everything from scratch and fresh veggies steamed.

Guess what? my cholesterol is perfect!!! No pills, of anykind except aspirin !!! I told my Dr. what I eat and she had a cow..O it's going to be high... blah blah blah.. 10 years no prob... Go figure.. most people that eat meat like me are strokes and heart attacks waiting to happen. And did I say chocolate and caffiene? Perfect weight to boot! No high blood pressure either.. I am very active tho..

Portion control and good genes!!! Lucky you!!!

Forget the micro for artichokes - get a pressure cooker. At this altitude it's great for shortening the steaming/cooking times usually required.

gringal wrote:

locogringo wrote:Going to have to have your dentures sharpened to eat a microwaved steak. The only things microwaves are good for is defrosting or rewarming. They are great for boiling water for my aeropress espresso maker tho!

This ol' lady gots her own teeff and they is sharp enuf to soften buffalo hide

BTW, aside from my funnin' about the steaks, microwave ovens are good for many things. For instance, reducing the cooking time for artichokes from 45 minutes of steaming to 10 or so. I luv artichokes and Costco has them at an outrageous price......from CA's Salinas Valley. Yum.

Oooh... I'm with you on those artichokes, gringal. One of my favorites. I am envious... they cost a bundle here. Lizzy

Artichokes used to be grown in Joco, the fields by the new road. I've seen a few fairly recently. BTW they aren't all that hard to grow at home. For artichoke lovers a trip to joco might be in order, from the field direct to you, like the raspberries? I'm hoping.
Personally, I like them with a supposedly artery clogging sauce.

They cost a bundle here, too, Lizzie. 75 pesos for four at Costco.

Raqueteer: Hate to disappoint you, but in a fit of nostalgia, I've bought beautiful appearing artichokes several times at Superlake. The poor things lacked flavor and were nearly heartless.
I think they need the cool foggy coastal climate in the CA Salinas Valley to grow up right.

Artery clogging sauce: Hey, if melted butter kills me, I'll die happy!

When you can get lemons add to melted butter, to die for!. I even when in the mood spice it up butter and dash cayenne or what float's your boat!

maybe I wuz drunk at the time or sumthin .... but I remember trying one of those damned things and it tasted like shit!!!