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  1. #21

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    Nov 2008
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    Hell yeah! Hell no!
    How do you like your steak cooked, Mtripp?

  2. #22

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    Quote Originally Posted by Mtripp View Post
    OH, go to your local store and find "Melinda Sauce," you're a ***** if you don't use the black label XXX stuff!!!
    Heheh I've had that. Good stuff.

    This site has America's Test Kitchen folk, and Hell's Kitchen folk, and not much in between.

  3. #23
    Mtripp's Avatar
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    Quote Originally Posted by Lindz View Post
    Can you buy Melinda sauce online if the local grocery is too wussy for its awesomeness?
    http://www.melindas.com/

    You have no idea how good their stuff is... yet.
    "Out of every hundred men, ten shouldn't even be there, eighty are just targets, nine are the real fighters, and we are lucky to have them, for they make the battle. Ah, but the one, one is a warrior, and he will bring the others back." -- Hericletus, circa 500 BC

  4. #24
    Mtripp's Avatar
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    Quote Originally Posted by sainthamish View Post
    Whats your ratio on shots of vodka per 10 minutes cooking time Mtripp?
    Shots? Vodka Martini, shaken not stirred, fresh lemon zests.

    I start at about 8 oz of vodka... I stop when I can't feel my face.
    "Out of every hundred men, ten shouldn't even be there, eighty are just targets, nine are the real fighters, and we are lucky to have them, for they make the battle. Ah, but the one, one is a warrior, and he will bring the others back." -- Hericletus, circa 500 BC

  5. #25
    Mtripp's Avatar
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    Quote Originally Posted by Iratebadger View Post
    How do you like your steak cooked, Mtripp?
    Funny you should ask....

    STEP BY STEP

    Keys to Crust

    For steak with a steakhouse crust, freeze the steaks for 30 minutes before grilling.

    1. Rubbing the steaks with salt and cornstarch before freezing accelerates drying.

    2. Ready to grill? Remove the steaks from the freezer and season with pepper.

    Char-Grilled Steaks
    Serves 4

    To minimize flare-ups, trim excess fat and gristle from the steaks before grilling.

    1 teaspoon salt
    1 teaspoon cornstarch
    4 strip, rib-eye, or tenderloin steaks , about 1 1/2 inches thick
    Pepper

    1. CHILL STEAKS Combine salt and cornstarch. Pat steaks dry with paper towels and rub with salt mixture. Arrange on wire rack set inside rimmed baking sheet and freeze until steaks are firm and dry to touch, at least 30 minutes or up to 1 hour.

    2. GRILL STEAKS Season steaks with pepper. Grill, covered, over hot fire until well browned and cooked to desired doneness, 4 to 8 minutes per side. Transfer to plate, tent with foil, and let rest 5 minutes. Serve.

    Medium rare of course....
    "Out of every hundred men, ten shouldn't even be there, eighty are just targets, nine are the real fighters, and we are lucky to have them, for they make the battle. Ah, but the one, one is a warrior, and he will bring the others back." -- Hericletus, circa 500 BC

  6. #26

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    Hell yeah! Hell no!
    You're like a wise Sherpa of awesomeness. I'm trying that freezing/rub dealy next time I have a steak.

  7. #27

    Join Date
    Aug 2009
    Location
    Toronto, Canada
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    Hell yeah! Hell no!
    Mtripp - you prefer vodka, but may I suggest the Vesper - you seem the James Bond type:

    3 measures Gordons Gin
    1 measure vodka
    1/2 measure Lillet
    garnish with a very thin slice of lemon

    shaken indeed.

    Friday can't come soon enough. Cheers man.

    PS either truffle oil or sage butter on that steak - even olive oil and lemon juice with rock salt ... - try one on.

  8. #28
    Mtripp's Avatar
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    Quote Originally Posted by Craig Jenkins View Post
    Mtripp - you prefer vodka, but may I suggest the Vesper - you seem the James Bond type:

    3 measures Gordons Gin
    1 measure vodka
    1/2 measure Lillet
    garnish with a very thin slice of lemon

    shaken indeed.

    Friday can't come soon enough. Cheers man.

    PS either truffle oil or sage butter on that steak - even olive oil and lemon juice with rock salt ... - try one on.
    Down to my omega watch and my ppk..... been awhile but I think tomorrow I will be drinking Vespers all day...
    "Out of every hundred men, ten shouldn't even be there, eighty are just targets, nine are the real fighters, and we are lucky to have them, for they make the battle. Ah, but the one, one is a warrior, and he will bring the others back." -- Hericletus, circa 500 BC

  9. #29
    Mtripp's Avatar
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    Hell yeah! Hell no!
    I use blue cheese butter myself; but all my rubs I make myself or I use the melinda stuff.
    "Out of every hundred men, ten shouldn't even be there, eighty are just targets, nine are the real fighters, and we are lucky to have them, for they make the battle. Ah, but the one, one is a warrior, and he will bring the others back." -- Hericletus, circa 500 BC

  10. #30

    Join Date
    Aug 2009
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    Australia
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    1,412
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    Hell yeah! Hell no!
    Quote Originally Posted by Mtripp View Post
    Funny you should ask....

    STEP BY STEP

    Keys to Crust

    For steak with a steakhouse crust, freeze the steaks for 30 minutes before grilling.

    1. Rubbing the steaks with salt and cornstarch before freezing accelerates drying.

    2. Ready to grill? Remove the steaks from the freezer and season with pepper.

    Char-Grilled Steaks
    Serves 4

    To minimize flare-ups, trim excess fat and gristle from the steaks before grilling.

    1 teaspoon salt
    1 teaspoon cornstarch
    4 strip, rib-eye, or tenderloin steaks , about 1 1/2 inches thick
    Pepper

    1. CHILL STEAKS Combine salt and cornstarch. Pat steaks dry with paper towels and rub with salt mixture. Arrange on wire rack set inside rimmed baking sheet and freeze until steaks are firm and dry to touch, at least 30 minutes or up to 1 hour.

    2. GRILL STEAKS Season steaks with pepper. Grill, covered, over hot fire until well browned and cooked to desired doneness, 4 to 8 minutes per side. Transfer to plate, tent with foil, and let rest 5 minutes. Serve.

    Medium rare of course....

    I think I will print that one off and give it to the missus.

    She needs to earn her keep SOMEHOW...

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