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Steak Question
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Hook_emHornsfan_74
Posts: 1,357
Am curious to try this, but has anyone every put better than beef bouillon directly on steaks then grilled them? I have seen used is sous vied methods but not directly on the grill.
Midland, TX XLBGE
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Photo Egg has but I cant for the life of me figure out how to tag him on here.
Rockwall, Tx LBGE, Minimax, 22" Blackstone, Pizza Party Bollore. Cast Iron Hoarder.
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Visalia, Ca @lkapigian
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Yes with a little avocado or EVOO and create a paste consistency. A tip I credit to THE Marco.LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
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lkapigian said:
LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL -
I have rubbed a little on each side of a steak then added only pepper before grilling. I just grilled at medium heat to finish. Was not sure how it would handle a good sear.
Let us know if you give it a try.Thank you,DarianGalveston Texas -
Thanks guys. I am going to use the jarred bouillon. I'm thinking of grilling them hot and fast. I tend to screw up the reverse sear method. I will post pics tonight when I do it.Midland, TX XLBGE
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Hook_emHornsfan_74 said:Thanks guys. I am going to use the jarred bouillon. I'm thinking of grilling them hot and fast. I tend to screw up the reverse sear method. I will post pics tonight when I do it.
Thank you,DarianGalveston Texas -
Photo Egg said:Hook_emHornsfan_74 said:Thanks guys. I am going to use the jarred bouillon. I'm thinking of grilling them hot and fast. I tend to screw up the reverse sear method. I will post pics tonight when I do it.Midland, TX XLBGE
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Hook_emHornsfan_74 said:Thanks guys. I am going to use the jarred bouillon. I'm thinking of grilling them hot and fast. I tend to screw up the reverse sear method. I will post pics tonight when I do it.
I have to try things a bit different in cooking red meat for My Beautiful Wife, due to a digestive condition she has.
Looking for methods to add flavor to shoe leather lead me to try it out.
Goid luck and let us know.
"Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
Buy high quality beef and don’t modify it’s flavor profile with flavor profile modifiers. Quality beef + salt & pepper. Great pan sauce if you like. That’s steak.Sandy Springs & Dawsonville Ga
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Since I'm on a lower salt diet (and I actually did this before that became an issue) I dust the meat with granulated garlic. I also tend to use another seasoning mix on things I'm grilling. IME, the granulated garlic gives a nice flavor without being too strong.
I have always avoided 'garlic salt' since I don't want to have that much salt. That goes back to long before my diet shift.
I also agree with going with a quality cut of meat. Plus don't cook it to death. I cry a little when anyone orders any beef done more than medium rare. I won't do a burger beyond medium for anyone. If you want the steak (or burger) 'well done' then you must really hate good beef.Large BGE with CGS Woo Ring, stone with stainless pan, Smokeware chimney cap, Kick Ash basket and Kick Ash can.Living free in the 603 (Pelham). -
I’ll bow out. Best wishes brother.Sandy Springs & Dawsonville Ga
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Work social night including lots of adult beverages altered my plans tonight. Going to do it tomorrow. I agree with just going with the flavor of the beef. Just looking to try something different. Maybe thinking about buying a sirloin and trying it on that. Who knows. Going to go to HEB tomorrow and see what looks good. Thinking it might be good on a filet since there isn’t much fat on filets.Midland, TX XLBGE
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Prime ribeye, if you can get it in your area, salt, pepper, garlic. medium rare. There is not a better steak IMO
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Tried it tonight with some prime filets. It was good, but I think I like the rubs or spg that I use. Here are some pics. It’s too damn hot to cook inside right now I’m over with this summer heatMidland, TX XLBGE
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1/2" ribeye for the win!
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XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
Tampa Bay, FL
EIB 6 Oct 95 -
That’s actually what I was thinking. Maybe a sirloin or even flank steak.Midland, TX XLBGE
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thetrim said:1/2" ribeye for the win!
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