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Steaks.

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Re: Steaks.

Postby RedHopeful » Tue Jun 15, 2010 3:27 pm

Btw, all you steak cooks, you guys let your meat rest at room temp before grilling it + after it's done cooking?
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Re: Steaks.

Postby Metroid » Tue Jun 15, 2010 3:34 pm

RedHopeful wrote:Btw, all you steak cooks, you guys let your meat rest at room temp before grilling it + after it's done cooking?

I don't cook a lot of red meat but yes, I absolutely do both. I think it's equally important to do both. Letting the meat come to room temp allows for more even cooking, and allowing rest time afterward allows for the juices to redistribute throughout the meat. ;-D
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Re: Steaks.

Postby knapplc » Tue Jun 15, 2010 4:34 pm

Metroid wrote:I don't cook a lot of red meat but yes, I absolutely do both. I think it's equally important to do both. Letting the meat come to room temp allows for more even cooking, and allowing rest time afterward allows for the juices to redistribute throughout the meat. ;-D


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Re: Steaks.

Postby Snakes Gould » Wed Jun 16, 2010 1:20 am

something i recently discovered is that the steak will indeed cook even when you take it off the grill. if you like it medium like i do, make sure you leave it alittle more red than you'd like if you're not eating it right off the grill.
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Re: Steaks.

Postby kab21 » Wed Jun 16, 2010 1:39 am

I loved the flat iron steaks when I was living in Tacoma last summer. They weren't too expensive and I cut them into smaller portions (4-6oz) also. I don't really understand why everyone needs to eat 10-16 oz of steak at a meal. Yes it tastes good but you can load up your plate with some great vegetables and a potato or well made pasta. And it is cheaper and a lot healthier.

Now that I live in Taiwan I'm happy with any steak that is tolerable and cook it on a foreman with Montreal steak seasoning. My foreman has also lost most of the non stick coating so I also need to add some olive oil which adds a nice flavor and a little extra evilness.
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Re: Steaks.

Postby markj11 » Fri Jun 18, 2010 1:39 pm

I'm looking to replace the grates on my charcoal grill, any suggestions? SS, cast iron, porcelain?

This place seems to have good prices
http://buyitnow64.stores.yahoo.net/humidifiers.html
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Re: Steaks.

Postby TheRock » Fri Jun 18, 2010 2:28 pm

markj11 wrote:I'm looking to replace the grates on my charcoal grill, any suggestions? SS, cast iron, porcelain?

This place seems to have good prices
http://buyitnow64.stores.yahoo.net/humidifiers.html


I've got the porcelain coated cast iron grates on my Weber and they're awesome. Stainless won't hold the heat as well.
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Re: Steaks.

Postby RedHopeful » Fri Jun 18, 2010 2:46 pm

Doesn't the porcelain erode over time? House I moved into had a grill in the back and the porcelain looked horrid. Got SS myself but I think cast iron would be the best if taken care of.
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Re: Steaks.

Postby Dan Lambskin » Fri Jun 18, 2010 3:22 pm

RedHopeful wrote:Doesn't the porcelain erode over time? House I moved into had a grill in the back and the porcelain looked horrid. Got SS myself but I think cast iron would be the best if taken care of.


i have cast iron grates on mine and i prefer it over the SS wire racks i've used in the past
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Re: Steaks.

Postby TheRock » Fri Jun 18, 2010 3:27 pm

RedHopeful wrote:Doesn't the porcelain erode over time? House I moved into had a grill in the back and the porcelain looked horrid. Got SS myself but I think cast iron would be the best if taken care of.


Had mine a couple of years now, so far so good. I had porcelain over steel on a cheap Charbroil before that and it definitely sucked. So long as you don't use anything stiffer than a brass brush to clean it they're reported to last quite a while.
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