Thanks Ray, for a first time I'm very happy. I was chomping at the bit all week waiting to do this and driving the Mrs. crazy all week, lol. The char was good, going for slightly less next time. Appreciate it my friend.
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Thanks Stu, really appreciate your kind words. I'm looking forward to doing it this way as much as possible going forward. Truly a gamechanger.
The Walmart's here on LI don't really carry that much food, just chips and the like. I did just score 10lbs of shaved gyro meat from restaurant depot today! Their beef scares me as it is so huge and I have been surprised a couple of times when I come home with 40lbs of something (think whole rib eye) and have to break it down.
What a steak!! For me, too, strip loin is the absolute best steak. And nothing beats cooking steak over a wood fire.
Gary
Gary
Yep, Restaurant Depot here too. I go once a month mainly for Lobster Tails and the like. I'm hesitant on their large Beef offerings to because I have very limited knife skills, and don't want to ruin anything. Plus little to no patience to learn new things right now, lol.
I once bought an entire rib eye and spent well over 4 hours breaking it down...lol Stupid me thought I was just going to slice it into nice thick steaks and be done
The 1 time I tried something like that I bought a whole NY Striploin. This was more than 10 years ago when I knew nothing, now I know next to nothing, lol. I don't have real good knives either, prob should have mentioned that. I cut it into steaks, but they were sloppy at best and I didn't know certain things like remove the tail part, etc. Very uneven too. Still ate them and taste was ok, just ugly.
Absolutely gorgeous steaks. Like you, I've gotten to where I just love a good char on them and you nailed it. Very well done!!
This is a different rub than the dirt rub. It's one I put together a few years ago for a friendly backyard beef rib cook-off. I've posted it a couple times but it's always buried in a thread someplace. Here ya go:
3 T Montreal steak seasoning ground in a spice grinder
2 t Garlic powder
2 t Chili powder
1 ½ t Smoked Spanish paprika
1 t Black pepper
½ t Guajaillo pepper
1 t Ancho pepper
½ t Arbol pepper
¾ t Cayenne
1 ½ t Sugar
1 t salt
1 t Onion powder
1 ½ t Beef bouillon
I kinda cheat starting with the Montreal but it has a good flavor to start so no reason to spend hours trying to replicate something that's right in front of you. Now, this recipe does not make very much. As always, I just start with small amounts and adjust as I go till I get the flavor I want. Using small amounts means less waste it I create a disaster. You'll want to make at least 4x as much.
That was a re-post but I'm impressed and honored that you remembered the date Also very happy to hear that you like the rub. It has a lot of depth and flavor to it.
Robert
This is a different rub than the dirt rub. It's one I put together a few years ago for a friendly backyard beef rib cook-off. I've posted it a couple times but it's always buried in a thread someplace. Here ya go:
3 T Montreal steak seasoning ground in a spice grinder
2 t Garlic powder
2 t Chili powder
1 ½ t Smoked Spanish paprika
1 t Black pepper
½ t Guajaillo pepper
1 t Ancho pepper
½ t Arbol pepper
¾ t Cayenne
1 ½ t Sugar
1 t salt
1 t Onion powder
1 ½ t Beef bouillon
I kinda cheat starting with the Montreal but it has a good flavor to start so no reason to spend hours trying to replicate something that's right in front of you. Now, this recipe does not make very much. As always, I just start with small amounts and adjust as I go till I get the flavor I want. Using small amounts means less waste it I create a disaster. You'll want to make at least 4x as much.
That was a re-post but I'm impressed and honored that you remembered the date
Also very happy to hear that you like the rub. It has a lot of depth and flavor to it.Robert
Thanks Robert. I won't be able to enjoy Steak any other way now, I'm ruined, lol. You're Beef Rub has also changed it all for me, love the medium spice and the flavor after cooking. I leave it on the Steaks a good 6 + hours before cooking. I was worried the first time about too spicy. But it's just right for me. Appreciate your kind words my friend.
Thanks Keith, appreciate your nice comments. It's hit and miss at WM. We go about 1-2 times a month, if they have Ribeyes or Strips that are the Thick cuts, I grab 2 or more. This covers me til the next time. We only have Steak once a week or every other week. And I usually keep 2 in the freezer from Wildfork just as a backup. Both are priced same or less than Kroger or Sam's. WM usually has Angus when in stock.
- Sep 15, 2012
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Those steaks look fantastic Mike. You couldn't have picked two better members for advice and guidance.
Point for sure
Chris
Point for sure
Chris
Thanks Sven. They might come in 3rd, I don't know about winning, lol. They were delicious for sure. This weekend I'm doing a thick Ribeye with Oak chunks. Never used Oak before, I've been told that it's one of the best flavors for beef.
Thanks FA. Mine too. Leaner than a Ribeye, and more dense. Wildfork has some good stuff.
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