Share your steak cooking techniques with me

[Knightsaber Priss]

To be honest, I don't like grilling steaks, but if you must beating the hell out of that steak with a meat tenderizer works wonders. But I really prefer cooking steaks in a roasting pan with water in it. The steak will soak up the water as it cooks if you spoon the water over them. They come out really, really soft and tender that way.

 

[jaguarr]

Marinade or seasoning is important with a good steak, but most people shouldn't be allowed near the grill. I've known too many people who take a perfectly good piece of well marinated meat and destroy it when the cook it. The trick is to get the grill nice and hot and get a good 2 minute sear on each side of the steak to hold the juices in and then back the heat way off and let it just slow cook to tender perfection.

jag

 

[knowsbleed]

now I'm hungry.

 

[Bill]

Marinade or seasoning is important with a good steak, but most people shouldn't be allowed near the grill. I've known too many people who take a perfectly good piece of well marinated meat and destroy it when the cook it. The trick is to get the grill nice and hot and get a good 2 minute sear on each side of the steak to hold the juices in and then back the heat way off and let it just slow cook to tender perfection.

jag

I agree with searing wholeheartedly, but I just don't like anything interfering with the taste of the meat. If it's a good cut, it doesn't need anything but heat.

But I grill bone-in chicken the same way. Let two sides get a good burn then slow cook for about an hour.

 

[knowsbleed]

Grilled bone in chicken is my worst enemy. We've battled many a time...




... I've lost most of them.

 

[jaguarr]

I agree with searing wholeheartedly, but I just don't like anything interfering with the taste of the meat. If it's a good cut, it doesn't need anything but heat.

But I grill bone-in chicken the same way. Let two sides get a good burn then slow cook for about an hour.

I'm sort of the same way about flavor. Just a slight bit of garlic salt and pepper while it's on the grill is about all I need. For lesser cuts, a marinade is a good solution, though. For whole chickens, I'll use the rotisserie on my grill and slow roast that bird for almost two hours; the meat is just falling off the bone at that point and all the fat has dripped off into the catch pan I put underneath.

jag

 

[Showtime]

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