Steaks

Comment

Comment by Tim Henley on January 14, 2010 at 10:39pm

What have anyone injected into steak with great results?

Comment by Ed "Smokey" Brainard on September 1, 2009 at 7:41am

Hi Cathy, Usually, we put a little red wine in a pan, sprinkle some garlic powder on the top sirloin and let it sit in the refrigerator, turning it a few times during the day. It is a VERY tender cut of beef and it's also very lean. meat markets sell round steak, now that's a whole 'nother thing. They are tough and all we ever use them for is stir fry sliced very thin, and marinaded in some wine, garlic powder, and ginger root sliced paper thin.

Comment by Ed "Smokey" Brainard on September 1, 2009 at 2:20am

I cooked a top sirloin last night for dinner. Just tossed it on the gas grill. Don't you cook much?

Comment by JRuloph on August 31, 2009 at 9:13pm

Is anybody going to this event?
This year, in addition to the KCBS Sanctioned competition, on Sunday there will be Great Western Steak Cook Off. Teams will receive 4-12 oz. ribeyes with entry paid entry fee of $40.00. The steaks need to be cooked to Medium. Turn in will be two of the four steaks in white turn in-containers. Garnish is optional and can include sauces; however, NO Seafood can be added. We ask that the other two steaks be donated to our charity dinner. We have a $500.00 prize fund to date for the Great Western Steak Cook Off. http://www.clovisbbq.com/home.html

Comment by Cathy Bean on August 31, 2009 at 8:22pm

Thanks smokey............how do you suggest I cook them??????

Comment by Ed "Smokey" Brainard on August 31, 2009 at 6:37pm

Next time you're cooking steaks, consider buying TOP SIRLOIN. It's a better cut of meat than you would imagine. I haven't bought a Porterhouse OR T-bone in years. Why pay for a bone that you're going to throw away. My choice is Top Sirloin.

Comment by Philip LaMarche on August 30, 2009 at 12:01pm

Are you asking about a steak or a whole ribeye? I would think smoking would be possible even though I like my steaks pittsburg med rare. I would heat my Green egg to 700 degrees and throw in the wood chips and then cook 4 minutes per side or less. The smoke would hit the meat for 8 minutes. If a whole rigeye, do it low and slow and have a temp meter in it and take off at desired temp. Phil

www.instantgourmetspices.com

Comment by Cathy Bean on August 30, 2009 at 11:51am

anyone smokes ribeyes????let me know all the details for I want to try them.......thanks

Comment by Philip LaMarche on August 29, 2009 at 12:35pm

InstantGourmet...Great spice review for Instant Gourmet!
http://bit.ly/1F7yAm

Comment by Brian Brouse on July 29, 2009 at 12:35pm

Phil, the spices look awesome. Good luck with them.

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