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elchorizo
 
A Man Cooks a Steak

I finally got tired of my piece of shit gas grill and threw it out. Every gas grill I get develops hot spots and that really pisses me off. In addition, I couldn't ever get it hot enough to do steak the right way. So I got a new Weber Grill. I haven't used charcoal in a quite a few years but I realize how much I missed it.

Anyway, on to the goods:

Step 1: Ingredients, not many! You want the steak to come to room temp before grilling it.

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Step 2: Coat the potato in olive oil and put lots of kosher salt on it. This is Alton Brown's recipe.

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Step 3: Bake the potato for about an hour at 350 degrees. The outside should be kind of crispy and the inside should feel soft.

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Step 4: Prepare the grill. It should be very hot for putting a nice crust on the steak before the inside even warms up

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Step 5: While the grill is heating up put a thin layer of oil on the steak (just enough to moisten it). Add some kosher salt and fresh pepper. Don't go light on the salt, especially if the steak is thick. You don't want to do this too soon because the salt pulls out the liquids from the steak. So, probably only 10 minutes or less before the steak will go on the grill.
Cook the steak for 3-4 minutes per side (depending on thickness). It should be nicely medium rare by that time if it was room temperature.

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Step 6: Pull of the steak and let it rest! This is very important. DO NOT cut into it until it has rested. Dribble some high quality olive oil on the steak while its resting. You can also use butter if you prefer.

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Step 7: Grub it.

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Old 05-23-2010, 06:35 PM elchorizo is offline  
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2[H]4U
 
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that meal looks epic
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Old 05-23-2010, 07:13 PM 2[H]4U is offline  
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Polyhedric Mu
 
i usually stab my potatoes with a fork a few times so they don't burst then bake them for 1.5 hours. you know they're getting good when bubbles start to come out of the holes. looks good though
Old 05-23-2010, 07:51 PM Polyhedric Mu is offline  
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malamute face
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WAHT. I thought you can't (won't) have carbs!

Lovely pictures, elchorizooooooooooooo!
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Old 05-23-2010, 08:23 PM malamute face is offline  
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elchorizo
 
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Originally Posted by malamute face View Post
WAHT. I thought you can't (won't) have carbs!

Lovely pictures, elchorizooooooooooooo!

I killed the diet this weekend, it was ugly. But, I did it for [M] lol
Monday comes oh so soon :-P

I also poke the potato with a fork. I forgot to mention that.
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Old 05-23-2010, 09:08 PM elchorizo is offline  
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malamute face
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Make those soy butter roasted potatoes next time you fall off the wagon.
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Zerokewl is my twin at everything and my long-lost BFF that I never knew I had until like March
I luv uterus
Growler & I hate olives <3
Pyramid is my speakerhumper BFF

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Old 05-23-2010, 09:23 PM malamute face is offline  
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Perfect, except there is no bone.
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Old 05-23-2010, 11:29 PM cokezeroholic is offline  
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Malne
 
Salting your steak is the way to go, the longer the better. I've been doing around 30 minutes lately in the interest of time but never less than 15 minutes. Mine tend to resemble salt licks, if you can see red there's not enough salt on there. Yes, salt will pull moisture out of the steak, but once it equalizes the gradient it will actually start pulling salt (and pepper and garlic and whatever else is on there) into the meat, denaturing the proteins and leaving it flavorful, juicy and delicious. Scrape off most of it, leave enough to keep it seasoned, throw it on the grill and enjoy.
Old 05-24-2010, 01:03 PM Malne is offline  
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Forever Domon
 
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i have to ask, wtf is this thing. It confuses me

Old 05-24-2010, 01:14 PM Forever Domon is offline  
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RazorWind
 
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Quote:
Originally Posted by domonbaylespam View Post
i have to ask, wtf is this thing. It confuses me


It's a chimney starter. It helps get the charcoal going faster, and if you do it right, you can avoid using lighter fluid entirely.

I've never gotten mine to work without lighter fluid, but according some of the books on barbecue I've read, it's supposedly possible.
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Old 05-24-2010, 01:21 PM RazorWind is offline  
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Butthole Eliminator
 
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Quote:
Originally Posted by RazorWind View Post
It's a chimney starter. It helps get the charcoal going faster, and if you do it right, you can avoid using lighter fluid entirely.

I've never gotten mine to work without lighter fluid, but according some of the books on barbecue I've read, it's supposedly possible.

i'm guessing you already tried newspaper on the bottom? Perhaps step it up to cardboard for a more significant fuel load
Old 05-24-2010, 02:10 PM Butthole Eliminator is offline  
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ceejamon
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Quote:
Originally Posted by RazorWind View Post
It's a chimney starter. It helps get the charcoal going faster, and if you do it right, you can avoid using lighter fluid entirely.

I've never gotten mine to work without lighter fluid, but according some of the books on barbecue I've read, it's supposedly possible.

Newspaper has always worked for me. I use a good bit of it, though.
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Old 05-24-2010, 05:53 PM ceejamon is offline  
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malamute face
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Quote:
Originally Posted by domonbaylespam View Post
i have to ask, wtf is this thing. It confuses me

n00b
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I breathe my husband Serv0h's soul and I sniff his boxers + farts
Zerokewl is my twin at everything and my long-lost BFF that I never knew I had until like March
I luv uterus
Growler & I hate olives <3
Pyramid is my speakerhumper BFF

Total: 24
Old 05-24-2010, 06:08 PM malamute face is offline  
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eramus
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Quote:
Originally Posted by Malne View Post
Salting your steak is the way to go, the longer the better. I've been doing around 30 minutes lately in the interest of time but never less than 15 minutes. Mine tend to resemble salt licks, if you can see red there's not enough salt on there. Yes, salt will pull moisture out of the steak, but once it equalizes the gradient it will actually start pulling salt (and pepper and garlic and whatever else is on there) into the meat, denaturing the proteins and leaving it flavorful, juicy and delicious. Scrape off most of it, leave enough to keep it seasoned, throw it on the grill and enjoy.
yes, yes, a million times yes!! ive been doing the same ever since i saw that idea here (possibly from you). the first time my gf saw me doing this she freaked out "wth are you doing!?! thats way too much salt!!!". then she ate it and began drooling. the only difference is that i wash off all of the salt and dry the meat, add pepper and rosemary
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Old 05-24-2010, 06:48 PM eramus is offline  
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_cashel
 
Quote:
Originally Posted by Butthole Eliminator View Post
i'm guessing you already tried newspaper on the bottom? Perhaps step it up to cardboard for a more significant fuel load

This, I've done it before without needing lighter fluid. Just use a good bit of newspaper wadded up in the bottom.
Old 05-24-2010, 07:03 PM _cashel is offline  
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