What's for supper?

[Hatchdog]

Tonight’s delight is New York steak on the grill.

I find it’s best to take the steak out of the fridge about an hour prior to cooking. This warms the steak up to room temp and helps it to cook more evenly. I’ll brush these with some olive oil before grilling to get a nice crisp outside.

Coals are heating up now and the bakers are in the oven. Great food to enjoy while watching Gonzaga whup up on those Pacific Tigers of Stockton CA.

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[Sir Henry]

Go Zags!

[BigAl52]

Go Avs and Zags sorry Hatch I like hockey

[Hatchdog]

Go Avs and Zags sorry Hatch I like hockey

Personally I’m not much of a hockey fan but Spokane has a great Jr. hockey team, Spokane Chiefs. Spokane is the hometown of Tyler Johnson of the Lightning and many current NHL players came thru Spokane early in their careers. Even tho I’m not a regular fan I do enjoy reading about these guys in the paper. Somehow my brother and Tyler’s folks are friends and watch matches together at the local watering hole. (At least pre-Covid anyway)

Go Lightning.....

[BigAl52]

Been a hockey fan since I was a kid. Western Hockey league was the one we followed. Seattle Totems. Went to many of there games at the Pacific Coliseum right down under the space needle. Cost a 1.00 to go. Locals have the Colorado Eagles in the AHL which is the team that feeds the Avs. There right up there in Ft Collins not to far from the house. Been many times. Go Eagles and Avs. You dont see no hockey players taking a knee when the National Anthem is played.

[markiver54]

Tonight’s delight is New York steak on the grill.

I find it’s best to take the steak out of the fridge about an hour prior to cooking. This warms the steak up to room temp and helps it to cook more evenly.

05ADF563-AB25-422F-9FB8-7272

Important step. We do the same thing.

[Sir Henry]

Tonight’s delight is New York steak on the grill.

I find it’s best to take the steak out of the fridge about an hour prior to cooking. This warms the steak up to room temp and helps it to cook more evenly.

05ADF563-AB25-422F-9FB8-7272

Important step. We do the same thing.

For me it al depends on how thick the cut is. The steak I cooked today was about an inch thick and required it set at room temperature for an hour. Some thinner cuts like on a quarter inch pork chop I like to freeze for a day and then then let it only half thaw. That way they get seared but not over cooked.

[cooperhawk]

I might have a steak once a week. Been getting these at Fred Myer, don't know if they're corn fed but they are Prime and are a lot more tender and better tasting than Choice. Pay around $7 for the 8 oz. top sirloin, the 10 oz. rib eye was on sale for $10 so I splurged on it. Used to broil my steaks but could never get them rare all the way through like at a restaurant, they would either be medium rare or still a little raw at the center. Now I pan sear both sides and then stick the pan in a 400°oven for a few minutes depending on how thick it is and it is pink all the way through just like I like it.

Yep, if that's prime beef than it's pretty certain it's corn fed, or grain fed at least. The ranch I used to work on had what was called a dry lot.
That meant there was no grass and the cattle were fed ground corn. We ground the corn once a week and it included the cob for ruffage.
They were in that feed lot for about 60 days and then sent to market. A heifer would weigh out at around 1000 to 1100 lbs and a steer
1200 to 1300. That was prime beef.

[Hatchdog]

Tonight’s delight is New York steak on the grill.

I find it’s best to take the steak out of the fridge about an hour prior to cooking. This warms the steak up to room temp and helps it to cook more evenly.

05ADF563-AB25-422F-9FB8-7272

Important step. We do the same thing.

For me it al depends on how thick the cut is. The steak I cooked today was about an inch thick and required it set at room temperature for an hour. Some thinner cuts like on a quarter inch pork chop I like to freeze for a day and then then let it only half thaw. That way they get seared but not over cooked.

That’s what I have experienced too. I really don’t like cooking thin cuts of meat unless I’m just browning them in a skillet for burritos so something similar. When I grill 2”+ cuts I sear directly over hot coals for 4 min per side (or so) then move them away from the coals for another 4 min per side. Good suggestion on the half thawed grilling, I’ll give that a try next time I have some thin cuts. Here’s the steaks ready for the grill and again right after taking them off. My wife and I split one steak for dinner and tonight I’ll slice the other one very thin for French Dip sandwiches.

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[markiver54]

On thick cuts of steak, ( 1-1/2 to 2" ), I usually cook inside in a cast iron or just a heavy skillet. ( pretty hot ).
Then melt Duck Fat in the pan.
I then hold the steak with tongs and sear the edges, all the way around, totalling about 2 mins. I then lay it flat for about 6 or 7 mins a side. When finished, I baste with butter, cover lightly and let it sit for about 10 mins.
Turns out just like the resteraunt or better.

[cooperhawk]

That sounds like a good plan Mark. I'll give that a whirl.
I am also at that age where a steak the size that Hatchdog is grilling is too much for me.
I like to share it with the Wife. I do like the idea of slicing the other thin for sandwiches.

[dave77]

Yep, if that's prime beef than it's pretty certain it's corn fed, or grain fed at least. The ranch I used to work on had what was called a dry lot.
That meant there was no grass and the cattle were fed ground corn. We ground the corn once a week and it included the cob for ruffage.
They were in that feed lot for about 60 days and then sent to market. A heifer would weigh out at around 1000 to 1100 lbs and a steer
1200 to 1300. That was prime beef.

Back in the 70's there was a company here in town that processed veggies for canning and freezing. I went with a friend of mine a couple of times when he was trucking their corn silage out to a feed lot, he would just back up to a pit and dump it, was dark so I couldn't see it very well but it smelled pretty bad. I guess the cows loved it.

I always though corn was corn but I guess what you were grinding was field corn, what he was hauling was cobs and husks from sweet corn.

https://www.huffpost.com/entry/sweet-co ... 3aba868f75

[Shakey Jake]

Honestly don't know. The kitchen is still a work in progress and appliances have been moved out. Last night we stopped by our favorite Texas Brisket on old Hwy 90 in Sugar Land and brought home some of their loaded baked potatoes for supper. They're a meal for sure. Robyn has gone shopping so she'll probably bring home something for supper.
Jake

[markiver54]

That sounds like a good plan Mark. I'll give that a whirl.
I am also at that age where a steak the size that Hatchdog is grilling is too much for me.
I like to share it with the Wife. I do like the idea of slicing the other thin for sandwiches.

Same here Coop. Carol and I usually buy just one small but thick steak and split it. Don't eat like I used to.
We usually have to pay for the Prime cut though to get the marbling we want.

[JEBar]

homemade Chicken Cacciatore .... smelled great cooking .... tasted equally great tonight and with the leftovers we will get to have it again ..

[Sir Henry]

I never knew about the choice or prime thing. I bought these today and will cook one tomorrow. It’s a boneless NewYork. I usually get sirloin but their smallest was two pounds and I just can’t eat that much.

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I usually shop at Safeway because it’s the closest however to get prime I had to go to Hagen.

Any tips on cooking is appreciated as I’ve never been the cook in the family. Now that I’m alone I need to learn how to cook.

[GunnyGene]

Hank's BBQ. Small local BBQ shack near me that has the best pulled pork you'll ever stuff in your pie hole. Eat in or take out. They also make their own BBQ sauce, baked beans (w/pulled pork in it), slaw, and potato salad (which also has a little pulled pork in it).

[JEBar]

Any tips on cooking is appreciated as I’ve never been the cook in the family. Now that I’m alone I need to learn how to cook

I don't believe there is a single best way .... what works for is is to let it reach room temp .... if using seasoning that contains salt, hold off applying it until less than an hour cooking .... on your Blackstone or some other cast iron pan, sear both sides .... use tongs to hold the stake so you can sear the sides .... if grilling, do so at a low temp over indirect heat .... until you become confident in your ability to judge the degree of doneness, use a meat thermometer

[RanchRoper]

Wife made a big pot of chili last night, and had it again tonight. God night for it, it's zero F right now and headed to -20 by tomorrow. Getting a good dump of snow too. Think even I'll pass on shooting this weekend.

[brm4450]

BLT’s and home cut fries and iced tea.