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Thread: Perfect Steaks

  1. #1
    [email protected] Guest

    Default Perfect Steaks

    A local megamart (Vons) has $3.49/lb bone-in NY strips this week. I
    bought a pack today. Being unemployed means bargain shopping, but not
    bargain eating. The price is for the mega pack, so I froze the other
    4 steaks I was not using tonight.

    I wanted a perfect summer meal tonight, so for me that means a
    steakhouse dinner. My brother was over, and can eat a lot. So I had
    to feed both of us without spending too much $$.

    My brother asked how I get perfect meat every time. I told him it was
    simple math and basic tools. So, here is the perfect steak, time
    after time, that even poor people like me can accomplish.

    Math
    For a good medium-rare steak, you want it to hit about 138 degrees in
    the middle of the steak. Since it is summer, the carryover heat from
    cooking a 1-1.5 thick steak is about 14 degrees. That means the
    steaks should be pulled off the grill at 138-14, or 124 degrees. The
    carryover can vary a bit - you will figure it out with a little
    practice. If it is 50 outside, the carryover will be about 8-10
    degrees. It was 87 outside when I was cooking, so the carryover was
    about 14 degrees today.

    If the steaks start at 60 degrees, then 124-60 is 64 degrees of heat
    we add to the steak. We want to flip the steak ONCE only, so that
    means we want to flip the steak at 64 divided by 2, or 32 degrees of
    heat. In theory, flipping these steaks at about 92 degrees (60+32)
    (as measured in the middle of the steak) will ensure a steak that is
    perfectly cooked.

    Tools:
    Charcoal grill mine is a $20 Weber Kettle (craigslist purchase used)
    Chimney mine came with the weber for free (example:
    HTTP://virtualweberbullet.com/chimney.html)
    Tongs NEVER use a fork to flip your steaks (never puncture meat you
    are grilling, ever)
    Taylor Probe thermometer mine was a xmas gift last year, $20 at the
    store otherwise - http://www.amazon.com/Taylor-Digital.../dp/B00004XSC5
    Tool Cost - $20 total for myself (spent 2 years ago)

    Steak Seasoning Mix:
    Kosher Salt
    Fresh Cracked Black Pepper
    some sort of Chili Powder
    Dried Powder Mustard
    Garlic Powder
    Onion Powder

    Other Stuff:
    a bunch of green onions
    frozen bag of french fries (I prefer these to a baked potato) - $3 for
    2 large bags
    salad fixings

    Vinaigrette:
    extra virgin olive oil
    red wine vinegar
    kosher salt
    cracked pepper
    garlic and onion powders
    dried Italian seasoning


    Procedure
    steaks should be at ROOM TEMP, or close to it today, mine started at
    60 degrees just before grilling

    chop up your salad

    mix the vinaigrette in a jar, seal the jar, and shake until it
    emulsifies

    mix some steak seasoning, then sprinkle very liberally over both sides
    of the steak mine were 1.5 thick NY strips with the bone in

    spray-oil the cleaned & trimmed green onions, then sprinkle steak
    seasoning over them liberally

    insert the probe into the middle of the thickest part of one of the
    steaks, and set the temp alarm to 124 degrees

    after seasoning the meat, I went outside and started the coals the
    coals will take about 20 minutes to heat up and get that nice coating
    of ash over them

    the chimney means I don't need lighter fluid, which means the steaks
    get a pure smoky flavor - and don't bother talking to me about gas
    grills - the meat tastes better from charcoal, period

    I then pre-heated the oven to 425 degrees

    next, you line a pan with aluminum foil and spray it with oil

    dump a single layer (only) of fries into the pan, then spray the fries
    with some oil and put into the oven for whatever the time on the bag
    says (18 minutes for mine)

    the coals were ready when the fries were just about done, so I left
    the fries in the oven and just turned off the heat

    drop the steaks and onions on the grill (after dumping the charcoal
    and setting up the grill, of course)

    I sat outside with a beer and watched the thermometer. After about 5
    minutes, it said 92 degrees. I pulled the onions (they were done) at
    that point, and did the one flip of the steaks.

    About 5 minutes later, the steaks read 124 degrees. I took them
    inside, and left the probe IN the steak after about 10 minutes, the
    temperature had peaked to 138 degrees, then dropped down to 137
    degrees

    Once the temp starts dropping down, you can eat the steaks. I use a
    little steak sauce with my steak, some ranch for the fries, and my
    homemade vinaigrette for the salad. Some beer to wash it down, and a
    Cuban cigar after dinner. Perfection.

    Cost Breakdown
    2 NY strip Steaks - $8
    Fries about $1
    Green Onions - $0.33 at a Latin market for a bunch
    Salad Fixings about $3.50 total for salad for 2
    Salad Dressing maybe $0.50
    Seasonings and sauces lets say another $0.50
    Beers (on sale) $0.65 per 12oz bottle 6 bottles consumed total
    Charcoal - $1 or so (Kingsford Mesquite, on sale $8 per bag)

    $18.73 or so for a perfect steakhouse dinner for me and my mooch of a
    brother. $9 per person, including beer. Not too shabby.





  2. #2
    Cookseasonal Guest

    Default Re: Perfect Steaks

    Sounds like a great dinner, but I think you forgot to calculate the
    cost of all your equipment..

  3. #3
    jmcquown Guest

    Default Re: Perfect Steaks

    Cookseasonal <[email protected]> wrote:
    > Sounds like a great dinner, but I think you forgot to calculate the
    > cost of all your equipment..


    I think you forgot to quote so people will know who/what you're replying to.

    Jill


  4. #4
    jmcquown Guest

    Default Re: Perfect Steaks

    [email protected] wrote:
    > A local megamart (Vons) has $3.49/lb bone-in NY strips this week. I
    > bought a pack today. Being unemployed means bargain shopping, but not
    > bargain eating. The price is for the mega pack, so I froze the other
    > 4 steaks I was not using tonight.
    >
    > I wanted a perfect summer meal tonight, so for me that means a
    > steakhouse dinner. My brother was over, and can eat a lot. So I had
    > to feed both of us without spending too much $$.
    >

    (snippage)
    > $18.73 or so for a perfect steakhouse dinner for me and my mooch of a
    > brother. $9 per person, including beer. Not too shabby.


    Perhaps your brother would consider contributing to the cost of a meal,
    seeing as how you're unemployed and all

    I'm with you on the gas-grill thing, although many people swear by it. But
    I prefer hardwood lump to charcoal briquettes. Soak some chunks of mesquite
    or other wood to throw on the fire if you want that added something. I
    don't find it adds much when grilling as opposed to smoking; the meat isn't
    on the grill that long.

    Jill


  5. #5
    Janet Guest

    Default Re: Perfect Steaks


    "jmcquown" <[email protected]> wrote in message
    news:[email protected] ..
    > Cookseasonal <[email protected]> wrote:
    >> Sounds like a great dinner, but I think you forgot to calculate the
    >> cost of all your equipment..

    >
    > I think you forgot to quote so people will know who/what you're replying
    > to.
    >
    > Jill


    You can't read the thread?



  6. #6
    hahabogus Guest

    Default Re: Perfect Steaks

    "Janet" <[email protected]> wrote in
    news:[email protected]:

    >
    > "jmcquown" <[email protected]> wrote in message
    > news:[email protected] ..
    >> Cookseasonal <[email protected]> wrote:
    >>> Sounds like a great dinner, but I think you forgot to calculate the
    >>> cost of all your equipment..

    >>
    >> I think you forgot to quote so people will know who/what you're
    >> replying to.
    >>
    >> Jill

    >
    > You can't read the thread?
    >
    >
    >


    I can read the thread and have no Idea to what the response is in
    reference to either.

    So far my baseball equipment has been of little use when I fry potatoes
    for my steaks...Hope that meets the reponse correctly.

    BTW why would the cost of my baseball equipment be important to spud
    frying? Would the cost of my Football equipment be important to this
    topic?

    --

    The house of the burning beet-Alan




  7. #7
    sf Guest

    Default Re: Perfect Steaks

    On Thu, 3 Jul 2008 07:38:18 -0400, "jmcquown" <[email protected]>
    wrote:

    >I'm with you on the gas-grill thing, although many people swear by it. But
    >I prefer hardwood lump to charcoal briquettes. Soak some chunks of mesquite
    >or other wood to throw on the fire if you want that added something. I
    >don't find it adds much when grilling as opposed to smoking; the meat isn't
    >on the grill that long.


    I read in one of the links provided yesterday about smoking that lump
    is better for grilling because it burns hotter (and faster).


    --
    I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

    Mae West

  8. #8
    Karen Guest

    Default Re: Perfect Steaks

    On Jul 3, 2:21*am, Cookseasonal <p...@bio-vision.nl> wrote:
    > Sounds like a great dinner, but I think you forgot to calculate the
    > cost of all your equipment..


    And, the cigar!

    Karen
    p.s. it was a cute post, OP!

  9. #9
    Abe Guest

    Default Re: Perfect Steaks

    >Math
    >For a good medium-rare steak, you want it to hit about 138 degrees in
    >the middle of the steak. Since it is summer, the carryover heat from
    >cooking a 1-1.5 thick steak is about 14 degrees. That means the
    >steaks should be pulled off the grill at 138-14, or 124 degrees. The
    >carryover can vary a bit - you will figure it out with a little
    >practice. If it is 50 outside, the carryover will be about 8-10
    >degrees.


    From my experience, I find your carryover numbers a little high. In a
    warm environment the most carrover I've ever seen is 8 to 9 degrees.
    In a cool environment, the most I've ever seen 4 to 5 degrees
    >
    >If the steaks start at 60 degrees, then 124-60 is 64 degrees of heat
    >we add to the steak. We want to flip the steak ONCE only, so that
    >means we want to flip the steak at 64 divided by 2, or 32 degrees of
    >heat. In theory, flipping these steaks at about 92 degrees (60+32)
    >(as measured in the middle of the steak) will ensure a steak that is
    >perfectly cooked.


    In my experience, a well prepared steak has more than half of the
    cooking done before the flip. I would say it's more like 2/3 pre-flip,
    1/3 post flip.

  10. #10
    DK Guest

    Default Re: Perfect Steaks

    jmcquown wrote:
    > [email protected] wrote:
    >> A local megamart (Vons) has $3.49/lb bone-in NY strips this week. I
    >> bought a pack today. Being unemployed means bargain shopping, but not
    >> bargain eating. The price is for the mega pack, so I froze the other
    >> 4 steaks I was not using tonight.
    >>
    >> I wanted a perfect summer meal tonight, so for me that means a
    >> steakhouse dinner. My brother was over, and can eat a lot. So I had
    >> to feed both of us without spending too much $$.
    >>

    > (snippage)
    >> $18.73 or so for a perfect steakhouse dinner for me and my mooch of a
    >> brother. $9 per person, including beer. Not too shabby.

    >
    > Perhaps your brother would consider contributing to the cost of a meal,
    > seeing as how you're unemployed and all
    >
    > I'm with you on the gas-grill thing, although many people swear by it.
    > But I prefer hardwood lump to charcoal briquettes. Soak some chunks of
    > mesquite or other wood to throw on the fire if you want that added
    > something. I don't find it adds much when grilling as opposed to
    > smoking; the meat isn't on the grill that long.
    >
    > Jill


    What brand of lump do you prefer?

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