Stock up on ribeyes now

[speeder]

Originally Posted by berettafan

Good example of what I find now and then at Walmart.

In 2020, when I was in rural Wisconsin for a while, I shopped at a big Walmart out of necessity…it was one of the only grocery stores around. The quality of the produce and meat was fantastic, everything as fresh as possible. The independent alternative in the closest small town was unfortunately horrible. I really became a fan but haven’t been in one since. I would if they were in cities.

[Seahawk]

There is a PM function here, where you guys can exchange pleasantries without involving the great unwashed.

Best.

[Bob Kontak]

Originally Posted by cabmandone

I've done steaks on a cast iron skillet. Just not the really good ones. I just can't do it.

Is this cast iron skillet on the stove top or cast iron sear on the stove top and then into the oven for X amount of time?

[cabmandone]

Originally Posted by Bob Kontak

Is this cast iron skillet on the stove top or cast iron sear on the stove top and then into the oven for X amount of time?

If I'm making one in a skillet, it's stove top only for me. But again, I don't do that very often. I honestly can't remember the last time I put a steak of any sort in a skillet.

[berettafan]

I'll do cast iron sometimes but it's not a good choice for pan sauces. Stainless for me is the answer. goes right in the oven, no problem.

[WPOZZZ]

Originally Posted by Shaun @ Tru6

That is a thing of beauty! However, the gf would be trimming all the burnt pieces and dumping it. So, she prefers me to cook steaks in a pan instead of on the grill.

[Shaun @ Tru6]

If you heat your cast iron for 10 minutes or so before putting the steak in, cast iron is ideal for pan sauces because it retains heat so well. Cast iron doesn't heat evenly unless it's on the stove top for a while or preheated in the oven at 300ºF or so. But correctly heated, and seasoned, the surface is great for scraping the fond to form a fantastic base for quick butter and wine based sauces like a brown butter, fresh thyme, shallot, Bordeaux reduction. Cast iron is excellent at brown butter sauces because of the heat retention vs Al or SS which can easily burn. With the pan out of the oven, you don't need a flame, just throw in the shallots and butter, deglaze, add the thyme or herb of choice, turn on a flame, add wine and reduce. You get a silky smooth rich sauce; having some demi glace on hand will make it even richer.

[Shaun @ Tru6]

Originally Posted by WPOZZZ

That is a thing of beauty! However, the gf would be trimming all the burnt pieces and dumping it. So, she prefers me to cook steaks in a pan instead of on the grill.

Thanks! the chunks of oak burning make a real difference in the flavor.

I understand the gf, mine is the same way.

[Brian 162]

Re; Cast iron steaks
I used to cook a steak using a cast iron skillet once in a while on the stove. It tasted good but stunk up the house for a few days.
Now if I do it, I remove the grills from my bbq and put the skillet on top of the heating grids. I then pre-heat the bbq at max heat for 20-30 minutes. Once I cook the steak 2 minutes per side for medium rare. It comes out pretty good, and it doesn’t stink up the house.

[Pazuzu]

When I eat steak, I want to taste beef, not shallots. Sauce does NOT belong on steak. There are very few meats that should have sauce on them. If you need sauce for a larger recipe, then use crappy meat, cut it up to bite sizes, and mix the sauce in (stir fry, Alfredo, etc).

Meat needs fire, not pans. I am 100% against pans whenever I have the choice. Beef, pork, chicken, fish, shrimp, scallops, all go over fire.

Also, I'd rather spend 15 minutes in front of a grill drinking beer and getting fresh air than EVER spending even 5 minutes in front of the stove watching meat be destroyed

[berettafan]

I thought exactly the same until I tried it.

[wdfifteen]

Originally Posted by Brian 162

Re; Cast iron steaks
I used to cook a steak using a cast iron skillet once in a while on the stove. It tasted good but stunk up the house for a few days.
Now if I do it, I remove the grills from my bbq and put the skillet on top of the heating grids. I then pre-heat the bbq at max heat for 20-30 minutes. Once I cook the steak 2 minutes per side for medium rare. It comes out pretty good, and it doesn’t stink up the house.

Since I got Grill Grates I use the flat side for about everything. You get the good sear without cooking at high heat in the house.

[Shaun @ Tru6]

Originally Posted by Pazuzu

When I eat steak, I want to taste beef, not shallots. Sauce does NOT belong on steak. There are very few meats that should have sauce on them. If you need sauce for a larger recipe, then use crappy meat, cut it up to bite sizes, and mix the sauce in (stir fry, Alfredo, etc).

Meat needs fire, not pans. I am 100% against pans whenever I have the choice. Beef, pork, chicken, fish, shrimp, scallops, all go over fire.

Also, I'd rather spend 15 minutes in front of a grill drinking beer and getting fresh air than EVER spending even 5 minutes in front of the stove watching meat be destroyed

oh good lord, just get out of your drum circle class? Must have been a fun night.

You have a propane grille, don't you. I pray that's not the case. Please tell us all you spend the time to build a fire with something like Fogo or brickets with dry wood. Or is click click click, nothing, go get mapp torch (fun fact, mapp gas is no longer in mapp gas labeled containers) to light burners, go get a beer, put steak on grille, drink beer? Please tell me you aren't grilling over propane.

On steaks, maillard is everything. That's all you need to know and how you get there, cast iron or coals or burning oak over coals is relevant only to the flavor profile you are going for. After that, it's all personal preference on a steak. Having 2-3 ribeyes a month, every month, exactly the same way, may be fine for you. It's not for me.

And listen, if you can't make a proper moutarde, bordelaise, chimichurri, bone marrow chive butter or whatever, just say so. To say nothing of fishes and their accompanying pan sauces, grilled salmon does not work with saffron beurre blanc. There's a reason the French have done pretty well in the area of cooking so just saying "fire" is a little silly. But I can see the glee in your post so that's good.

[cabmandone]

Originally Posted by Brian 162

Re; Cast iron steaks
I used to cook a steak using a cast iron skillet once in a while on the stove. It tasted good but stunk up the house for a few days.
Now if I do it, I remove the grills from my bbq and put the skillet on top of the heating grids. I then pre-heat the bbq at max heat for 20-30 minutes. Once I cook the steak 2 minutes per side for medium rare. It comes out pretty good, and it doesn’t stink up the house.

Round these here parts we have a thing called a Blackstone for that.
It's on my list of things to buy on Marketplace after someone else buys it, uses it for a month or two then decides to sell at 1/4 the price of new.

[cabmandone]

Originally Posted by Pazuzu

When I eat steak, I want to taste beef, not shallots. Sauce does NOT belong on steak. There are very few meats that should have sauce on them. If you need sauce for a larger recipe, then use crappy meat, cut it up to bite sizes, and mix the sauce in (stir fry, Alfredo, etc).

Meat needs fire, not pans. I am 100% against pans whenever I have the choice. Beef, pork, chicken, fish, shrimp, scallops, all go over fire.

Also, I'd rather spend 15 minutes in front of a grill drinking beer and getting fresh air than EVER spending even 5 minutes in front of the stove watching meat be destroyed

Originally Posted by berettafan

I thought exactly the same until I tried it.

It's all in what you like. I tend to side with Pazuzu. A truly good steak doesn't need a sauce or a lot of other toppings that mask the flavor of the meat itself. Don't get me wrong, I like a good sauce or even sautéed unions, mushrooms, peppers but I prefer the taste of a good steak all by itself. Everyone has their thing.

[greglepore]

Speaking of fire, its Super Bowl Sunday, so a prime brisket went in at 7, oak and maple in the stick burner...

[Shaun @ Tru6]

Originally Posted by greglepore

Speaking of fire, its Super Bowl Sunday, so a prime brisket went in at 7, oak and maple in the stick burner...

That I want to see!!!

[Bob Kontak]

Originally Posted by cabmandone

It's all in what you like. I tend to side with Pazuzu. A truly good steak doesn't need a sauce or a lot of other toppings that mask the flavor of the meat itself. Don't get me wrong, I like a good sauce or even sautéed unions, mushrooms, peppers but I prefer the taste of a good steak all by itself. Everyone has their thing.

You have to use seasonings?

My pal turned me on to Montreal Steak Seasoning and it's so good I put it on Skittles. Actually it goes into burgers more because of my budget. Montreal Chicken Seasoning also.

We need to investigate this once the weather breaks.

(Skittles joke from Joe Caparulo)

[Bob Kontak]

Originally Posted by greglepore

Speaking of fire, its Super Bowl Sunday, so a prime brisket went in at 7, oak and maple in the stick burner...

Weather in Charlottesville looks great today. Sunny. Enjoy!

[cabmandone]

Originally Posted by Bob Kontak

You have to use seasonings?

My pal turned me on to Montreal Steak Seasoning and it's so good I put it on Skittles. Actually it goes into burgers more because of my budget. Montreal Chicken Seasoning also.

We need to investigate this once the weather breaks.

(Skittles joke from Joe Caparulo)

Typically the Montreal seasoning goes in the side dish. I like to make "lil red taters" with onions and garlic in a lidded skillet with some Merlot or Cab Sauv and the seasoning sprinkled on that. I do something similar with fresh green beans but with butter, garlic and onions sprinkled with seasoning. My steak gets Sea Salt and Pepper.