Discussion in 'Camping, Hiking, Cooking' started by IveofIone, Jan 24, 2013.
Solid camp cooking right there Jerry! I know that exact campsite, but I won't tell...
Lol, the old location of Red's tent cabins isn't that secret.
1/2 cup Kosher Salt
2 Tbsp. Black Pepper
1 cup Porcini Powder
Combine all ingredients.
Preparing the Delmonico
22oz Delmonico( ribeye) Steak 1 each
2 Tbsp olive oil
2 Tbsp porcini rub
2 tsp 8 year Balsamic 2 tsp
1 tsp extra virgin olive oil
1/2 oz watercress garnish
Coat the delmonico steak with olive oil and the porcini rub and allow to rest for five minutes.
Sear the delmonico in the broiler or iron skillet evenly on each side (approximately four minutes per side for medium rare)
Place the delmonico steak, bone at the 1 o’clock position, in the center of a large round plate
Dot the aged vinegar and extra virgin olive oil around the plate.
Garnish with watercress and serve immediately.
I suppose you might live longer, and those last couple years in the nursing home will be a joy! Ive is 70 something and in excellent health. My Dad has lived on red meat his whole life and is now 88 and doing well. My thought is be moderate (steak 3 times a week qualifies as moderate!) but certainly eat food you enjoy, because we only go around once and life is too short for tofu burgers! Rick
Holy crap I'm moving to Snohomish.....
Dammit, Daschofsky, you're an evil man... here I sit, nursing a cup of coffee and a Cliff Bar while the foot gets a mag resonance "bone growth stimulator" treatment-for the next three hours...
However, I've been known to sear the steaks pretty much like the rest of you do, and when they're almost done, flame them with a 1/4 cup of bourbon. That's CHEAP bourbon, Lonnie; not the good stuff!
On the grill. Hottest coals I can get. Cast iron grill as hot as I can get it. Steaks hit the grill for a couple of minutes each side with a 45 degree turn to get the grill marks. Drop the coals to the bottom of the grill (my coal bed can be raised and lowered), move the steaks to the upper shelf of grill and slam the lid shut. This holds the heat like an oven and also allows the steaks to smoke a bit. Cook steaks for another 2 to 3 minute per side or until desired doneness. Serve.
Ive, from reading your original post, I believe you asked how people actually cook their steaks, not how they season them or what sides they serve along with them.
I have a serious foodie friend who converted me to his method several years ago. Once I started grilling his way, I haven't used my grill to cook a steak since.
Instead, I heat a Lodge Cast Iron Square Grill Pan (http://www.lodgemfg.com/seasoned-cast-iron/square-grill-pan-L8SGP3) over a medium flame on my gas cooktop until it starts to smoke. Next, drop room-temp steaks, pork, or lamb chops seasoned or marinated to taste onto the pan and cook for about 1 to 1-1/2 minutes a side for 1" thick cuts for rare to medium-rare (a tad longer for pork chops cooked medium).
That's it. Quick and easy, no walking back and forth outside to check the grill (a huge plus during winter), and perfect results every time.
Damn Jerry, that's some seriously good looking table fare! As for my steaks, I burn them. Yup, much to my wife, family and friends abhor, when asked at home or eating out "how do you like your steak cooked", I respond "well done"...like butterfly my fillet mignon done
That's what it looked like the night before.
Another option...instead of finishing/basting with butter try bacon grease. Have a bud who used to work at a local steak house and he said this was one of their "secrets".
Jerry, I am hungry now. How about cornmeal pancakes and sausage gravy ..........
Have made corn cakes quite a bit. Having family from Nebraska helps. LOL. But ate quite a few of them when we'd go back to the family farm there. Still make them, but they are an acquired taste for some.
When I'm lazy I do this method. Fantastic results, super easy.