Steaks on the Egg

Unknown · February 2003

Kip,[p]Thank you!!! I don't like hurting myself before enjoying a good steak![p]Greg

bigarms · February 2003

Rose,[p]I had the same reaction the first time I heard this. I even took the steak outside to unwrap and thought it would be green and smelly. To my surprise it was neither. I had the egg already going and cooked this steak.........trust me it works. I will let OFK give you the process since it is not my recipe....a keeper.

Unknown · February 2003

Rose,[p]I think the Kosher Salt keeps the meat from going bad. I guess you used to use salt in place of the refridgerator in the old days??[p]Greg

Car Wash Mike · February 2003

bigarms,
Boy that is a new one to me but sounds great. My parents owned a grocery store for years and for our great steaks, we would cut open a cry o vac bag and age for 7 days.
My filets, I coat with extra virgin olive oil and seasonings then let set at room temp. for 1 hour before cooking.
I will try this method next.[p]CWM

Car Wash Mike · February 2003

LittlebadK,
I've always stuck to ribeyes or filets. I usually coat with extra virgin olive oil and seasoning then let set 1 hour at room temp. before cooking.
After saying that, bigarms has a idea or someones that I will be trying soon.[p]CWM

Gfw · February 2003

<p />LittlebadK, the best steak is the one that "you" like the best. One of my all time favorites is a simple sirloin steak with a few shrimp. With sirloin, a simple marinate can be nice - the one in the picture was about 30 hours. There is a link to the marinate recipe (with credits) at the top of the page.[p]BBq is fun, especially if you can take your time and plan a little ahead - in this case at least 1 day :~}

[ul][li]Steak w Shrimp[/ul]

Shelby · February 2003

LittlebadK,
Gfw is right...the best steak is the one you prefer.[p]Personally, I like a nice thick rib-eye. Unless you're doing for a huge crowd, treat yourself and get a couple of nice thick... 1 1/2"...prime rib-eyes. I also prefer just a little pepper, onion, garlic powder. If you want, dry age them a day or so in the fridge. If you like the outside charred, cook at 700+. Again, I prefer cooking in the 550-600 range and not get the heavy charred outside and cook rare![p]You've got lots of thoughts...enjoy and let us know what you find best.

Mark · February 2003

LittlebadK,
Look in the Atlanta Jounal-Constitution Thursday edition, food section, there is a recipe for marinated rib-eye from a restaurant named High Cotton. They sell out of these every time they offer them. They have a web site but for the life of me I can't remember it.
Mark

Dave's Not Here · February 2003

Mark,
Here's the link from last Thursday. It's only good for 7 days, so save the content.[p]http://www.accessatlanta.com/ajc/epaper/editions/thursday/food_e38306510678219a00e3.html
[ul][li]High Cotton Steak Recipe[/ul]

Unknown · February 2003

LittlebadK,
I asked a similar question a few months back. Here's the responses...[p]Icy cold ones,
Matt.
[ul][li]Steak Survey[/ul]

Unknown · February 2003

South O,[p]Thank you for the link. What a great wealth of info I received from just one question!! Does anybody have the actual receipe for the Olive Oil Marinade and 7 day rest?[p]Thank you again.[p]Greg

Unknown · February 2003

bigarms,[p]Do you happen to have the actual receipe for the Olive Oil 7 day rest marinade?[p]Thank you.[p]Greg

bigarms · February 2003

littlebadk, [p]Sorry I actually had to work today.[p]Take each steak and apply a generous amount of olive oil to each side. Then apply your desired spices and rub into each side. Wrap each steak individually with saran wrap....I use two separate sheets, wrapping twice. Then into the frig for a week....or until you are ready.[p]Simple but works.[p][p][p][p][p][p][p][p]
[ul][li]Thread link[/ul]

Unknown · February 2003

bigarms,[p]and putting salt on them is that early is OK? I made a marinade of Olive Oil, Garlic, Kohser Salt and Pepper in a both and drenched each steak and then wrapped them.[p]Do you add any Salt and Pepper just before cooking?[p]Thank you.[p]Greg

bigarms · February 2003

littlebadk,[p]No I add salt and pepper before I wrap. I have oiled, and then used Mortreal's steak seasoning and wrapped with good results too.[p]I generally just slather with Oil and then spice..and rub each side of the steak . I think either method will work....but yes I salt and pepper before wrapping.

Unknown · February 2003

bigarms,[p]Thank you! I will let you know on Monday what transpired.[p]Greg

bigarms · February 2003

littlebadk,[p]enjoy and let us know.

rose · February 2003

New Bob,
Has any one tried using the food saver to seal the steaks in rather then just saran wrap??

Steaks on the Egg

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