The 15 minutes before I can eat my steak

[Ó Flannagáin]

So I just grilled up a 2lb ribeye. Now I'm at the moment where I have to let it sit for 15 mins and it's KILLING me. Shit looks so good. Cooked up a bleu cheese sauce to go with it.

[landis]

Ah that sounds so good.

I'm so hungry, but I had to run back into the office to fix some server issues and install some upgrades on some office PCs.

[mr x]

mmmmm, blue cheese sauce. Going with some red wine sauce tonight for a change.

[Peteoz77]

I guess I am a true carnivore, but I rarely put sauce on a nice cut of meat. I just love the taste of the flame kissed flesh too much to mask it (or enhance it as the case may be) with another flavour. I did have an awesome steak once that had blue cheese on it, and it was wonderful.. but I still prefer a steak with a bit of pepper, a bit of salt and a lot of blood.

[Ó Flannagáin]

Dude, this one was medium rare and had a TON of blood. I like my steak naked as well, but sometimes a nice bleu cheese sauce goes so well on it. I don't douse it, so I still get the full flavor of the meet with a nice little blue cheese flavor to coat it.

[Peteoz77]

Good stuff. Like I said, I had blue cheese on a nice steak once and it was fantastic!

I'm hypersensitive to it because 95% of the freakish Aussies here prefer a sauce on their steak. You go to a bistro and order a steak and they ask "What Sauce would you like on that?" Usually 4 options: Pepper, Diane, Mushroom, or just plain rehydrated gravy from a box. It makes me want to cry! Of course the most popular cut of steak here is Rump, so that tells it it's own little story, doesn't it?

[Peteoz77]

OK, how was it? What did you pair it with? Let me guess, the O'Flan stout?

[Ize]

Carnivores of the world unite! :k2:

I prefer my steak medium rare and naked as well. However I'm not above a sauce or toppings. There's a restaurant here that does filet medallions with a bleu cheese crust that's AMAZING.

Sadly, the menu tonight tho, pizza.

Ize

[mr x]

The red wine sauce was very nice for a change with the prime rib roast tonight. Lighter than the cheese, more like au jus.

[mr x]

Of course the most popular cut of steak here is Rump, so that tells it it's own little story, doesn't it?You can do miracles with a hard cut of meat, you just need the time. A lot of us grew up on the worst cuts. I don't think I ever had a prime rib or a strip loin until I had my own job.

[Ó Flannagáin]

Got a 5lb standing rib roast for tomorrow

[DrunkenSatyr]

Ribeye with Kosher Salt, Fresh ground Pepper, and Garlic. Nothing more should ever touch that steak. Now if I am pretending to eat a nice steak (any other cut) then I might make a brown au jou, onion, and portabella sauce but that is even rare. 1" cut = 4 min per side medium low flame. If I can not hear it moo, I won't eat it.

[Ó Flannagáin]

Mine was 2" thick... biggest ribeye I've ever bought.. shit was still cool in the middle.

[Barley-Davidson]

I like a steak "black and blue" or "Pittsburgh".
Real high heat for a real short time, puts a nice caramelized crust on the outside, still red and cool on the inside.

[Peteoz77]

You can do miracles with a hard cut of meat, you just need the time. A lot of us grew up on the worst cuts. I don't think I ever had a prime rib or a strip loin until I had my own job.

I know that story, we ate a lot of Chuck Roast when I was a kid, and I loved it the way Mom cooked it. We even ate a fair bit of Round Steak that had spent the entire day simmering in the crock pot. However, when I actually put hand built flame (the Weber) to a piece of beef, it's a nice piece. I save the rest for casseroles, stews and all day slow cooking.

[Redweasel]

I hate to say it but if you live in an apartment this method makes a great steak.

PiQ0VOJmCbg

[Lerxst]

I hate to say it but if you live in an apartment this method makes a great steak.



We've been getting the flat iron steaks from the store (big time cheap and tasty) and I have been doing them very similar to that. While it lacks that lovely charcoal essence, they come out so daym good that you'd be hard pressed to miss it. The flat irons have enough fat content that I don't bother with any oil, just kosher salt, pepper & a wee bit of ancho chili powder then into the skillet. The only downside to this method is providing enough ventilation for the smoke generated inside.