steaks

[Guess Who]

You can also just leave the meat uncovered in the fridge for 24 hour instead of the cornstarch/salt freezer method.

 

[FrenchieBully]

**** ya, that sounds awesome. Next time London Broil is on sale, going to do this. Yes, I am a cheap bastard...I basically plan my meals around what's on sale that week. Some weeks they have awesome stuff on sale (e.g. new york strip, $5.99 a pound) and some weeks are awful (buy 5 packages of Oscar Meyer bologna and get a 2 liter of coke)...but it works out pretty well for the most part.

Hell yeah, London Broil similar to Tjodalv's recipe but swap the dressing for soy sauce and it rocks too. You can broil it in the bottom broiler of the stove. (growing up, I always thought that compartment was for storing pans) London Broil is inexpensive and delicious.

 

[nvanprooyen]

Attempt #2. Tonight it's boneless NY Strips ($6.99 a pound, **** ya!).

- This time I put them on a wire rack on top of a baking sheet. Put them in the "Quick Freeze" box at the top of my freezer to see if that helps / hurts with the moisture removal. I am going to check them at 30 and see if there is any surface moisture. If there is, going to put them in for another 15 or so and see what happens.

- When I remove, going to let them rest at room temp while I get the charcoal started and the grill hot. That will probably take 30 or so. Hopefully they are rested by then, because it's getting late and I need to get those ******* on the grill. Throw some fresh ground pepper and a bit of olive oil on them and that's it. Last time the salt level with the cornstarch mixture was good. No need to do anything else.

Outside of that, doing everything the way I normally do. 5 minutes a side on a very hot grill, rotating at 2:30 so I get a nice diagonal pattern on them. Rest for 10. Should be a perfect medium rare (hopefully with a nicer crust this time).

Edit> When I pulled them out of the freezer, they were bone dry. So far so good. But as I am letting them come up to room, I've noticed some moisture building up on the outside again. Probably from the salt pulling it out. New plan is to let them continue to rest, give them a second light pat down (don't want to pull the seasoning off) with paper towels and stick back in the freezer again for like 5-10. From there, directly to grill.

 

[nvanprooyen]

Even better. Still a little more work to do, but it's getting close. I did have to stick the steaks over to the cool side for another 5 mins or so, to get them where I wanted them. Most likely because the temp of the meat was lower b/c of the freezer, so it took a bit longer to get the internal temp up a bit. Or it may have been that my grill temp was a little lower than normal.

 

[R_Mac_1]

I just got a cast iron skillet that I want to start using. Steaks are on my list of stuff I want to cook on it soon.

...Tapatalking

 

[nvanprooyen]

If you've never done it before and want any tips, here you go (from like 2 years ago):

http://www.chicitysports.com/forum/...masters-thread?p=298099&viewfull=1#post298099

 

[HeHateMe]

Even better. Still a little more work to do, but it's getting close. I did have to stick the steaks over to the cool side for another 5 mins or so, to get them where I wanted them. Most likely because the temp of the meat was lower b/c of the freezer, so it took a bit longer to get the internal temp up a bit. Or it may have been that my grill temp was a little lower than normal.

Grilling is a little tougher than pan searing with this method. Steak surface can't be moist at all. I would suggest removing the 'freezer rub" altogether after resting, reseasoning, brush your grill with oil, then put room temp, dry steaks on the hottest part of the grill to obtain dat crust and get your medium rare without the bleed out you get from the drastic temp change from freezer to fire.