What a great steak YAST

[everman]

Originally posted by: Howard

Can you find the melting point of collagen?

It looks like Human collagen is at about 99F...edit: maybe that's not right, hm. , not sure about bovine though. A rare steak is around 120-125F.

edit2: One thing is for sure, steak with a lot of marbling is highly prized (think kobe), more marbling = more tasty goodness. And when cooked, these steaks are not stringy, they're extremely tender and easy to eat. So I'd have to assume that it all melted.

 

[eplebnista]

steaks! : drool;

 

[DarkThinker]

Fried steaks FTW. Fsckers!
*ducks*

 

[Howard]

Originally posted by: everman

Originally posted by: Howard

Can you find the melting point of collagen?

It looks like Human collagen is at about 99F...edit: maybe that's not right, hm. , not sure about bovine though. A rare steak is around 120-125F.

edit2: One thing is for sure, steak with a lot of marbling is highly prized (think kobe), more marbling = more tasty goodness. And when cooked, these steaks are not stringy, they're extremely tender and easy to eat. So I'd have to assume that it all melted.

Marbling is not connective tissue. It is fat. Also, check my edit.

 

[sjwaste]

Originally posted by: BUTCH1
Here is a good guide to grilling, I cut meat for 9 yrs
(and took home the best for myself ), you defiantly want high heat for initial searing or risk
a dry, tough steak. You got lucky this time.....

So how much hanger steak and ribeye did you eat?

 

[JMWarren]

Don't salt meat prior to cooking, beef in particular. The salt combined with heat will draw a lot moisture out of the meat.

 

[Sentrosi2121]

I have a 3 burner Gas Grill
For Sirloin:
White Vinegar + fresh garlic rubbed onto the steak. Let it sit in the refrigerator for a while. I usually prep this in the morning then take the steak out about mid afternoon. Let it sit out until dinner time (around 5:30pm here) which is when I take kosher/sea salt to my steaks Turn on gas grill to max (500 degrees) then sear both sides for 2 minutes each. Move steaks to one side of the grill and shut off burner underneath. Turn the others down to low (takes the temp to around 350-400 depending). Let the meat cook on each side for about 7 to 10 minutes depending again on the temperature inside the grill. Perfectly done sirloins each and every time.

 

[BUTCH1]

Originally posted by: sjwaste

Originally posted by: BUTCH1
Here is a good guide to grilling, I cut meat for 9 yrs
(and took home the best for myself ), you defiantly want high heat for initial searing or risk
a dry, tough steak. You got lucky this time.....

So how much hanger steak and ribeye did you eat?

I mostly cut T-bone and porterhouse cuts for area restaurants, on an average day I would process 30-40
short loins. When I found the perfect loin I would cut 2 20oz porterhouse steaks for myself and then pay
about $3.00 /lb for them. Other than that it was a crappy job...

 

[FM2n]

Originally posted by: Bryophyte

Originally posted by: Howard

Originally posted by: Bryophyte
Gas grills aren't dry heat. They suck for cooking steak, usually, though.

I would say that the amount of moisture contained in the air of a gas grill is negligible. Now, if you were to braise in a gas grill...

Nonsense. When burned, propane produces carbon dioxide, water, and heat. It is not a dry heat. Basic chemistry. Here, you can read for yourself.
http://en.wikipedia.org/wiki/Propane

You guys always manage to turn manly conversations into nerdy ones.

 

[jcuadrado]

using an infrared grill.....2 minutes per side...then 1 minute on the non-infrared burner..

ribeye, porterhouse, and sirloins...but I have to season my steaks....I don't like the plain salt & pepper seasoned steak..

 

[Conky]

I'm getting ready to grill/sear some fine-looking ribeyes thanks to this thread. Grill is almost up to temp... *drooling already*

:wine:

 

[Conky]

These ribeye steaks were delicious.

Before
During
Take em off the grill already!

Now time to sit back and wait for the Soprano's to come on. :beer:

 

[monk3y]

Originally posted by: Conky
These ribeye steaks were delicious.

Before
During
Take em off the grill already!

Now time to sit back and wait for the Soprano's to come on. :beer:

That looks absolutely AMAZING!!!

 

[ponyo]

I've been eating lot of steaks lately but it's the other kind. I'm hooked on Ahi tuna steak at the moment. Picked up some great tuna steaks from Sam's Club and just had it for dinner.
Salt and pepper on the tuna and then grill for about 30 seconds on each side. Perfect!

 

[spidey07]

Gas grill with all 4 burners set to NUKE. Let it warm up until around 550 degrees or higher. Meat close to room temp (out for an hour) then salt/pepper/garlic salt.

3 minutes per side. poke with finger to determine doneness. window between rare and medium is only like 90 seconds.