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Food Talk
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10-28-2008, 07:49 PM
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#1 |
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STEAK A Pictoral DIY
 (2) 3/4 pound each bone in rib eye steaks.  season on both sides liberally.   slice onion however you like and season with above items.   preheat gas or charcoal grill to over 400 degrees with cast iron skillet.  open beer of choice...this is a honey weissen from Wisconsin.  place onions in skillet and steak at an angle.   turn on same side after 2 minutes for a thin steak to opposite angle...flip and repeat every 2 minutes for thin steaks.   take off grill and rest on a plate, cover with foil for 10 minutes.  serve with onions and giant potatoes that wife cooked for 2 hours at 350 wrapped in foil.  no after pics...nothing left. 
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 R.I.P. Jeremy Smith -Jeremy |
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10-28-2008, 07:52 PM
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#2 |
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Do you keep your steaks in direct heat the entire time? Lately I've been using my weber and putting the coals on one half. I use that half to sear the steak and then put it indirect heat until it is cooked to my liking.
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10-28-2008, 07:53 PM
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you shoulda cut into it to show the doneness.
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10-28-2008, 07:54 PM
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Lol, I bake my potatoes at 400 for an hour, without the foil Try that with bacon bits!
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10-28-2008, 07:54 PM
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#5 | |
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Quote:
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R.I.P. Jeremy Smith -Jeremy |
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10-28-2008, 07:55 PM
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#6 | |
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Registered User
Join Date: Apr 2006
Location: ze south floriduh close to the mouth of the rat Status: I am creepy /// fact: I was the ska king, and no, you can't call me that, well except maybe the chad and Dave
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My Ride: MB W204
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Quote:
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R.I.P. Jeremy Smith -Jeremy |
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10-28-2008, 07:55 PM
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#7 |
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mmmm
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10-28-2008, 07:55 PM
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#8 |
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///PIITB
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10-28-2008, 07:56 PM
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#9 |
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-not a mod-
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im coming over for dinner at your house next time
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-Gunnar
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10-28-2008, 07:56 PM
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Quote:
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10-28-2008, 07:56 PM
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#11 | |
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Location: ze south floriduh close to the mouth of the rat Status: I am creepy /// fact: I was the ska king, and no, you can't call me that, well except maybe the chad and Dave
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R.I.P. Jeremy Smith -Jeremy |
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10-28-2008, 07:56 PM
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#12 |
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You're making me want to make steak now
 Thursday! |
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10-28-2008, 07:57 PM
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omg
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10-28-2008, 07:57 PM
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#14 | ||
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Registered User
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Quote:
Quote:
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10-28-2008, 07:58 PM
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#15 |
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and to think a restaurant would charge you $20-$30 for that.
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10-28-2008, 08:01 PM
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so what would help make the outside of the steak crispy?? would rubbing it with butter prior to grilling work??
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10-28-2008, 08:01 PM
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#17 | |
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Registered User
Join Date: Apr 2006
Location: ze south floriduh close to the mouth of the rat Status: I am creepy /// fact: I was the ska king, and no, you can't call me that, well except maybe the chad and Dave
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Quote:
but most restaurants overdo it with the seasoning...a good steak doesn't need much.
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10-28-2008, 08:01 PM
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#18 |
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damn you - i want
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10-28-2008, 08:02 PM
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#19 | |
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Registered User
Join Date: Apr 2006
Location: ze south floriduh close to the mouth of the rat Status: I am creepy /// fact: I was the ska king, and no, you can't call me that, well except maybe the chad and Dave
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Quote:
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R.I.P. Jeremy Smith -Jeremy |
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10-28-2008, 08:05 PM
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#20 | |
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Quote:
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