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Old 05-12-2014, 04:18 PM   #1
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Tying Steaks

I have been into tying my steaks before grilling them. It forms them into thicker and uniform, compact pieces of meat that cook more evenly. They retain their moisture. It really only works for boneless steaks, but I have attempted a bone-in rib steak with good results. I eat them fairly rare so the string doesn't burn off before they are done. Here are some NY Strips that are about to go on the grill.

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Old 05-12-2014, 04:23 PM   #2
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It definitely looks like a more efficient way to cook the meat. I'll have to try that.
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Old 05-12-2014, 05:21 PM   #3
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Rock, your photo makes me want to go out and buy steak just to try this! You're using regular kitchen twine, right?
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Old 05-12-2014, 05:26 PM   #4
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Yup.
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Old 05-12-2014, 05:51 PM   #5
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Finished product...
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Old 05-12-2014, 06:08 PM   #6
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Where's my drool rag???? Looks fantastic, perfectly done, just the way I like it!
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Old 05-12-2014, 06:21 PM   #7
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YUM!!!!
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Old 05-12-2014, 07:41 PM   #8
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I think another thing to do is cut the string off as soon as it comes off of the grill to let it relax during the sitting period before you serve/eat it. Anyway. I think it improves the quality of the finished product. Let me know if you try it and what you think.
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Old 05-12-2014, 08:18 PM   #9
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That awesome! I'm tying my steak tonight.
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Old 05-12-2014, 08:50 PM   #10
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Yes, pass the drool rag please! I want to tie Rock's steak to my fork!
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