Grilling Steaks

[Doc]

Charcoal is what I use to grill with. I've had gas grills but they don't produce the flavor that I want in my food.

For this feast you will need a charcoal grill, charcoal, rib-eye steaks, white onions, mushrooms, baking potatoes and beer.

Cut the onions in the same manner as if you wanted to make onion rings. Cut up the mushrooms. Get a frying pan and put enough vegetable oil in to fry the onions until they turn brown. Make sure you complete cooking the onions before you add the mushrooms. When the onions and mushrooms are completed, turn the heat down to a simmer on the stove.

Next microwave the baking potatoes until they are almost done. Leave the potatoes in the microwave in order to finish cooking them at the same time the steaks are ready.

Fire up the grill and when the coals turn grey, they're ready. Cook steaks to your personal preference. A good sear on both sides of the steaks without burning them is a work of art and a sign that you are a grill master.

Remember to complete cooking the baking potatoes while you are doing this so that you have sizzling steaks and hot potatoes at the same time.

Place some of the onions and mushrooms on your steak. Fix the potatoes with whatever you prefer.

Absolutely devastating.

Doc

[Solid]

Do you find that using lighter fluid to get everything going flavours the food?

I did it once and the meat tasted funny, so now I just use the normal method.

Solid

[The Reaper]

Sounds great, when do we eat?

TR

[Kyobanim]

Hint about baked potatos, if you individually wrap them in a brown paper bag and then nuke them they'll taste like they've been in the over for a couple hours.

What thickness do you get your ribeyes in?

[Doc]

Originally Posted by Solid

Do you find that using lighter fluid to get everything going flavours the food?

I did it once and the meat tasted funny, so now I just use the normal method.

Solid

Good point. Always make sure the coals are completely grey so that any residual lighter fluid has been burned off if you use lighter fluid.

I use the charcoal that is already impregnated with lighter fluid at the factory so that I only have to light the coals to get the fire going. I still wait until the coals are thoroughly grey to keep the taste you're talking about out of the food.

It just takes a beer or two longer to get the coals just the way I want them.

Doc

[Doc]

Originally Posted by The Reaper

Sounds great, when do we eat?

TR

TR,

The next time I come down to Pineland.

Doc

[Doc]

Originally Posted by Kyobanim

Hint about baked potatos, if you individually wrap them in a brown paper bag and then nuke them they'll taste like they've been in the over for a couple hours.

What thickness do you get your ribeyes in?

Thanks Kyobanim, I'll try that technique with potatoes.

My ribeyes are about an inch thick.

Doc

Here in Thailand, they sell firestarters that are some sort of resin in a block wrapped in banana leaf. Light the banana leaf, the resin starts burning (and it burns hot). Whole thing smells like incense and it makes a great fire starter. Regular Kingston charcoal (local charcoal simply doesn't burn long enough). Haven't used lighter fluid in years as a result.

[Gypsy]

Originally Posted by Kyobanim

Hint about baked potatos, if you individually wrap them in a brown paper bag and then nuke them they'll taste like they've been in the over for a couple hours.

Great tip, I never really have enjoyed baked potatoes from the micro...will give this a try!

Doc, dinner sounds incredible! I love mushrooms and onions with my steak.

[Team Sergeant]

I sauté onions in half a stick of butter and add a couple of cloves of chopped garlic. I sauté them until golden brown. Same with the mushrooms, although I normally use a whole stick of butter, salt and cracked pepper to taste. While I’m doing this I’ve already pulled the steaks out and try to bring them temperature to room temp before grilling. I also burn them on each side, about three minutes each. Ribeye's are my favorite!

We don’t eat many potatoes but I’ll definitely try Kyo’s recipe next time I make them!

[Solid]

Greenhat,
Somewhat along the same lines is the technique Finns (this is where I have seen it, maybe not exclusive) use to light fires: they take a sheet of paper and mass dry pine cones in the center, a good hanful or two of them. Wrap the paper up, put in the middle of the fire, and when it hits them the cones burn HOT and smell great!

Solid

[The Reaper]

Originally Posted by Solid

Greenhat,
Somewhat along the same lines is the technique Finns (this is where I have seen it, maybe not exclusive) use to light fires: they take a sheet of paper and mass dry pine cones in the center, a good hanful or two of them. Wrap the paper up, put in the middle of the fire, and when it hits them the cones burn HOT and smell great!

Solid

I don't think you want to be cooking good meat over any sort of coniferous product, unless you like a pine tar seasoning.
Works for fire starting, but not for a barbecue fire.

TR

[Solid]

Thank you for pointing that out. They used it to start saunas.
I hope no one took my advice, and if they did... I'll reimburse you for the lost meat.

Solid

[Bravo1-3]

Originally Posted by Team Sergeant

I sauté onions in half a stick of butter and add a couple of cloves of chopped garlic. I sauté them until golden brown. Same with the mushrooms, although I normally use a whole stick of butter, salt and cracked pepper to taste.

This is my preferred method as well. If I really want to go all out, I'll use fresh garlic, slice it thin with a razor blade (got that from "The Godfather" and it works!) and throw it in towards the end. It really does melt away.

I try to add some of the drippings from the meat into the saute' as well, and on occasion I brush the steaks with a butter/garlic mixture about a minute or so before they are done.

I go easy on the black pepper though, and tend to use seasoning salt in small quantities directly on the steak instead of in the saute'.

On a side note, I just picked up 2 old "Steak Can" cookers. It's sort of a pressure cooker for thicker steaks. Add butter, seasoning salt, garlic and broil. Cooks both sides at the same time, but only lets a certain amount of pressure out (to keep it from exploding) everything stays in with the steak as the pressure goes to work. It's the same basic style that Ruths Chris uses. I'm going to fire up some steaks with it as soonn as I find some cuts worthy of the effort... which should be tomorrow since the butcher shop is only a mile or so away.

[Roycroft201]

Bravo1-3,

Would you explain what a "Steak Can" is ?

I 'googled' the term, and did not hit what I thought fit your description.

I did find this, however ! http://www.kamado.com/

Thanks,
Roycroft201