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Old 01-20-2014, 12:55 PM   #81
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Originally Posted by Roll_Bones View Post
Chief. Did you rinse off the remaining salt before cooking?
Um, I thing I forgot to rinse off the surface salt. I'll have to try again, the next time I have steak in the house. Thanks for the reminder. You are one of these - , a happy chef.

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Old 01-20-2014, 01:09 PM   #82
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Originally Posted by Chief Longwind Of The North View Post
Um, I thing I forgot to rinse off the surface salt. I'll have to try again, the next time I have steak in the house. Thanks for the reminder. You are one of these - , a happy chef.

Seeeeeya; Chief Longwind of the North
You're not alone Chief. In all of the negative reviews I've read, the bottom line is always the same.
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Old 01-20-2014, 02:07 PM   #83
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I am glad to see you guys doing all the experimenting for me.
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Old 01-26-2014, 01:01 PM   #84
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Okay. Used the technique last night.

Had a couple 2" ribeyes. Salted them well and let sit for 2 hours, then rinsed them off and applied my seasoning mix and some garlic powder.

The steak was excellent. My wife likes her steak well done (I know!) and she commented on how tender and juicy the steak was.
I am a believer, and thanks for the technique! It works well.
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Old 01-26-2014, 04:10 PM   #85
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Thanks for the report RB
I bet your steak was better than hers though.
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Old 01-29-2014, 12:18 PM   #86
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Thanks for the report RB
I bet your steak was better than hers though.
Of course. I like mine on the rare side of medium rare.

She cannot eat a whole steak especially thick as they were. So I cut hers in half and take the best side and butterfly it. This way her steak does not take forever to cook.

I took the other half that sat in the fridge all night seasoned and pan fried it rare. Man was that one tender cut.

For the record. Costco meats are very high quality. Every steak or chop I have ever bought was very tender on its own.
Not sure why their meat is so good. But I can over cook a pork chop and it still is tender and juicy.
This is why i never use the grocery store for meat anymore.
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Old 01-29-2014, 12:29 PM   #87
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I like to make a rub of minced garlic, butter (unsalted) and cracked black pepper and rub that all over the steaks and then grill them. But I like the Cajun spices, also. I cook them to where they are light pink in the middle. I think that's medium, yes?

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Old 01-29-2014, 02:08 PM   #88
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I like to make a rub of minced garlic, butter (unsalted) and cracked black pepper and rub that all over the steaks and then grill them. But I like the Cajun spices, also. I cook them to where they are light pink in the middle. I think that's medium, yes?

With love,
~Cat
My seasoning mix is actually Emeril's Essence. (Creole seasoning)
I found a recipe and have been making this combination of spices for several years.
To be honest, I have no idea how I was able to survive without it.
In fact I need to make a new batch. I am almost out.

I like to make a compound butter, and apply a pat just before serving.
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Old 01-29-2014, 09:21 PM   #89
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I understand RB. We both like our steaks red on the inside, not purple. There's a difference. When we order steaks out, because chef's seem to have different opinions about what "rare" means, we always say red, not purple, and if it's not right, I'll send it back in the blink of an eye. Picky I know, but that's the breaks when one is paying top dollar for a steak.
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Old 01-30-2014, 12:59 PM   #90
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I understand RB. We both like our steaks red on the inside, not purple. There's a difference. When we order steaks out, because chef's seem to have different opinions about what "rare" means, we always say red, not purple, and if it's not right, I'll send it back in the blink of an eye. Picky I know, but that's the breaks when one is paying top dollar for a steak.
Exactly. I also do everything possible to make sure the color inside is consistent from the outside of the steak to the very middle.
This is where resting is so important.
I allow the steak to sit out of the fridge until its almost room temp and I think this also helps a lot.

Sending things back at restaurants is something I tend to avoid. I have heard so many horror stories.
If I am not certain as to the chef or cooking at the restaurant, I usually order it rare just in case. Better to eat raw, than to eat well done IMO. Plus, they would rather throw it back on the grill than have to make you a new steak. I think? LOL
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