Steaks Done Right!

[HorseFixer 2,013]

Cooking steaks is an Art, this is the way I do em. I normally like to use Ribeyes because they are marbeley and probably one of the best all around cuts of meat. I found a good spice that you can buy at Menard's it called shore lunch steakhouse it really has a good flavor. I have yet to find anything better. The first thing is have the steaks at room temp. Then coat them with olive oil, sprinkle with shore lunch steakhouse seasoning rub.

Then coat them with olive oil, sprinkle with shore lunch steakhouse seasoning rub.

Fire the grill up over 500 deg or hotter! In the summer I can get it to 700 but during the winter about 500 to 550 is about as hot as I can get with the grill outside in the winter.

Put the steaks on the grill, the hot temp will sear the mean and lock in the flavor always use tongs never a fork cause you don't want the juices to escape by piercing the meat!

Close the lid keep the heat in!

Depending on how you cook em or like your meat done I cook them about 2 to 2 1/2 minutes a side and turn them to put a cross hatch on them. I then take them in the hose and immediately take a stick of butter and rub on the steaks. This is an Ole' restaurant trick and let the steaks heal for about 3 minutes serve and enjoy!

Even in the winter you can enjoy a good steak!

[Butch 194]

That's not steak. That's lunch meat!! Heck I'd slap that sucker between two slices of bread! They need to be thicker.

Thick steaks also cook better. The steak on the right looks like a T-bone/Porterhouse. We soak'm in terryaki sauce all day. We also don't buy steaks already cut. We'll wait for them to go on sale and then buy one long side and have the butcher cut'm for us. Growin up my dad always went to a meat market. None of those around anymore. You're right about one thing, you do need a hot grill! :omg:

[KyBlue 655]

Dang it Duke...Now you got me wantin steak...who can afford it these days thou..

Gonna have to do one of these for BBQ ... btw ditch the gas.. need charcoal for that grilled flavor.. or at least some smoked salt...

[Suburban 550 28]

Duke, you never cease to amaze me. From cook to plumber to horsefixer. Next time your cookin' steaks give me a call, I'll be there for supper. :D

[HorseFixer 2,013]

That's not steak.

[pond195520032003 27]

Duke, that does look good as long as they are well done and cant get up and walk away then that is good eatin :banana: btw i like your horse hauler :D

[Butch 194]

Duke, that does look good as long as they are well done and cant get up and walk away then that is good eatin :banana: btw i like your horse hauler

I know what you mean Greg. I want my beef dead. At 2 to 2 1/2 minutes a side a good veterinarian could get it up and walking again. :omg:

[Butch 194]

Duke we call those baffles "flavor savors". Yes what a difference they make in the flavor. I noticed some fishing poles on the wall. Aren't you in Muskie country? I don't see nothin there for Muskie. :hide:

[JimD 3,347]

i'm :hide:

[HorseFixer 2,013]

[linen beige 15]

If'n the cow was branded, the steak is DONE.

I was a meat cutter for eight years Duke. This isn't meant as a dis.

If you paid for a well marbled rib eye and got that "steak?" on the left, find a real butcher. That is about as far from prime beef as you're gonna find. Prime beef does not have that big glob of pure fat in the middle and a true rib eye only has the inner "cap" around it. Find some true prime beef and you'll throw all your secret spices in the trash. And I agree that if it's less than an inch and a half thick it belongs on a bun.

[KyBlue 655]

If'n the cow was branded, the steak is DONE.

Damn right! I wanna see some RED come outta that baby!! I want tender...flavor...not sole of boot!!

[HorseFixer 2,013]

I was a meat cutter for eight years Duke. This isn't meant as a dis.

If you paid for a well marbled rib eye and got that "steak?" on the left, find a real butcher. That is about as far from prime beef as you're gonna find. Prime beef does not have that big glob of pure fat in the middle and a true rib eye only has the inner "cap" around it. Find some true prime beef and you'll throw all your secret spices in the trash. And I agree that if it's less than an inch and a half thick it belongs on a bun.

I didn't say the Beef was Prime Ive' had better than whats shown and I have had worse, I usually buy from a butcher and yes he has better cuts I like the steak to have a marbley fat running thru thats what gives it the taste. MJ got these on a buy I guess no matter as I stated I can throw a boot on the grill and win a contest! thanks for your input! :hide:

[Butch 194]

Well you guys bring your best steak recipes to the Convention in June and I'll do a taste test!! No charge for my expertise of course. Make sure some of you bring in those western corn fed steaks so there's a good choice to taste. :hide:

[KyBlue 655]

I lay no claim to fame for steaks... now bbq on the other hand... ill put my pulled pork and ribs up against anybody else's

[HorseFixer 2,013]

I lay no claim to fame for steaks... now bbq on the other hand... ill put my pulled pork and ribs up against anybody else's

I will hafta show ya something on that! Mine are the best! I make my own sauce from scratch usually 5 gal at a time! :hide:

[Butch 194]

Steak and pulled pork!! Guess I better Fast for this trip!

In 1978 I spent 6 months outside KC, MO in a town I think called Grandview. While there we went to a steak place near by called Jess and Jims Steak House. One of the guys I was stationed with said he had heard of this place from Playboy magazine. Playboy I guess did a story on it and Jess and Jim named one of their steaks the Playboy. I don't remember the town but it wasn't much of a town. Railroad tracks went through it and Jess and Jims was right there in town by the tracks. It was the middle of Winter and we waited a good hour. We hung out at the bar and the steak and baked potato were well worth the wait!! :hide:

[HorseFixer 2,013]

Did I hear someone say BBQ? Well Christmas I Double Smoked a Spiral Cut Ham After I Injected With A Prelien Ham Glaze.

Yeah I Love Smokin and BBQ Ribs

Beer Can Chicken in the smoker aint bad either!

Then theres allways BBQ Chicken

[linen beige 15]

Duke, Come down the last full weekend of September and I'll take ya to "Old Kentucky Country Ham Days" in my home town. You might find a BBQ vendor, but after you taste what the experts can do with ham you'll forget about anything with glaze or a sauce. Unless ya consider red eye gravy a sauce!

They always have an antique enginge/machinery show as part of the festival and a parade on Sat morning. I think they need to se some Wheel Horses.

[HorseFixer 2,013]

Duke, Come down the last full weekend of September and I'll take ya to "Old Kentucky Country Ham Days" in my home town. You might find a BBQ vendor, but after you taste what the experts can do with ham you'll forget about anything with glaze or a sauce. Unless ya consider red eye gravy a sauce!

They always have an antique enginge/machinery show as part of the festival and a parade on Sat morning. I think they need to se some Wheel Horses.

I just love red eye gravy! Almost as much as borden house butter and I love both on my cat heads! Soooo lets just see how souther u R if ya know what borden house butter is and cat heads? :hide:

[linen beige 15]

I just love red eye gravy! Almost as much as borden house butter and I love both on my cat heads! Soooo lets just see how souther u R if ya know what borden house butter is and cat heads?

Air ya tryin' to throw me with the spellin'? It's Boardin' (boarding) house butter there Duke. My grandma made her own but didn't put enough hair in it fer it ta be called boardin' house. She made BULL head biscuits, not no sissy cat heads. She cut 'em out with the rim of a milk can top, not a coffee can. But Pap (as grandma called my grandaddy.) liked sorghum (molasses) better'n butter. When I was little I thought they were a bit too dry and didn't really like 'em, but what I wouldn't give to have a couple of 'em, with a couple of her breaded, fried pork chops, mashed tatters 'n gravy and some brown beans right now.

Come awn down next fall and bring a 'Horse to display. We'll see ifn' we can work in a tour of Star Hill. Fer y'all whut aint schooled, Star Hill's where Maker's Mark straight kentucky bourbon whiskey is made.

[HorseFixer 2,013]

Well the Bordin house butter as me pap used to call it is flour gravy "he allways browned his" and yer dead on the cat heads for the rest of you, down south they make biscuits as big as "CAT HEADS" I like the bull head anthology better I guess cause Big is Allways better when it comes to slappin up that gravy and egg! Yep my favorite meal of the day is still breakfast! lets not ferget to throw in some fried green maters, chow chow and some por dew!

Jim I did some cking and best I can see most of my family came from livingston KY

I looked for the names ya gave me in another post and I couldn't match em up.

did ya say burbon whiskey? I was hoping fer some sour mash, like me grand pap used to run fer he got caught and went to the work farm. :hide:

[linen beige 15]

Hmmm..... Seems to be more'n one kind o' butter comin' outta them boardin' houses. I always thought it just meant low quality home made. Milk gravy over some mayters and biscuits does sound good.

That aint just any old cat's head now. It has to be bigger than the head on a house cat.

The Bradford family I spoke of entered america in Maryland and some settled in and founded Bradfordsville, Ky. a few miles from where I grew up. It's not far from where Lincoln was born and spent his early years. One of the girls married into the Isaac family and her decendents were linked to the James brothers and Lincoln. It's also the side I'm linked to.

Sour mash? That's too common. Several sour mash distilleries in this area. Makers is "Sweet mash" made with sweet, red winter wheat. I probably have more than a dozen bottles of it, even one with my name printed on the label, yet I don't drink.

[M J 0]

this is mj and bob told me what you guys said about his cookin! well let me tell you all something, when my honey cooks he makes Emeril Lagasse look like a beginner!

when I take his bbq into walmart the associates fight over it! they all say its the best bbq they have ever eaten. his friends at the sheriffs dept and the associates at walmart are always trying to get his bbq recipe, so dont judge before you have eaten the best!

with meals like he feeds me, why you think I let him buy all those tractors? you all would be well advised to let him teach you something about cookin that way you might get more of them.

and by the way im eating steaks tonight on the grill again!

happy holidays to you all mj

[Butch 194]

when my honey cooks he makes Emeril Lagasse look like a beginner!

Isn't he the guy who painted the Last Supper? :hide: