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I just grilled the best MOTHER^&**& steak ever....

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Just when you think BigMar is one of the worst posters in RCF history, he comes back and totally redeems himself.

:yay:

:thumbup:
 
Just when you think BigMar is one of the worst posters in RCF history, he comes back and totally redeems himself.

:yay:

:thumbup:

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I'm gonna try the oven/stovetop technique tomorrow...

The smoke detectors are already down so I don't forget...
 
I'm gonna try the oven/stovetop technique tomorrow...

The smoke detectors are already down so I don't forget...

If I read about somebody dying tonight cause they had their smoke detectors down. I'm going to assume it was you.
 
I mauled about 2/3rds pounds of 93% lean ground beef hamburgers (2 patties). Mixed the beef with 4 types of seasonings and a touch of brown sugar, then wiped on some teriyaki sauce mid-grill. Finished off with a slice of American cheese...washed down with an ice cold Corona.

Happy Days are here boys.

I absolutely love the high % ground beef for burgers. I made some sliders with 96% the other day, they were amazing.
 
I absolutely love the high % ground beef for burgers. I made some sliders with 96% the other day, they were amazing.

Lean burgers are good and all if you're health conscience.....but anybody knows the more fat..the better they taste :)
 
Just had a nice NY strip for dinner today after I marinated it over night. It was the first time I tried this recipe, but it came highly recommended to me. I'll definitely do it again since it was very good and I recommend it to anyone looking for a solid marinade.

1/3 cup soy sauce
1/2 cup olive oil
1/3 cup fresh lemon juice
1/4 cup Worcestershire sauce
1 1/2 tablespoons garlic powder
3 tablespoons dried basil
1 1/2 tablespoons dried parsley flakes
1 teaspoon ground white pepper
 
Before downing your ribeye, try grilling some shrimp for a crowd pleasing appetizer.
Mix some melted butter, garlic, and cajun seasoning in a bowl. Grill the shrimp until it turns from blue/gray to white/orange. Should only take a couple minutes a side....easiest damn thing ever to grill. Brush on the melted butter, cajun, garlic concoction the last minute. Remove and serve.

It takes less than 5 minutes to prepare and grill....and no special ingredients. Non grill-masters will be wildly impressed even though it's as easy as making pop-tarts.
 
Also, this is one of the most underrated accessories in grilling history -

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Chop up green/red peppers, onions, mushrooms, zucchini, or whatever. Toss the veggies with a little olive oil, garlic salt, pepper. Throw it all in your wok and shake em up every few minutes....takes 8-12 minutes depending on heat of your grill.
 
I recently did a marinated grilled flank steak for some authentic Mexican tacos(or at least I pretend they are)

4 garlic cloves
1 jalapeno or serrano pepper( i prefer serrano's as they are roughly twice as hot)
Handful of fresh cilantro
Juice of 2 limes
2 tablespoons white vinegar
A little salt and pepper(too much salt can ruin a marinade, can lose some of the meat flavor if there is too much salt)
Just enough olive oil to coat the piece of meat


Blend everything in blender, pour over meat. Let marinate for around 6 hours, I suppose you could leave it overnight if you want. Let meat come to room temperature or close to before grilling. Add a little more salt and pepper to outside of the steak just before grilling. Proper grilling techniques provided by BigMar.

You must be sure to cut across the grain and at an angle in very thin slices as flank steak can tend to be a little tougher, but when done properly it is perfect and has tons of flavor.

Serve in a slightly grilled tortilla with a little diced white onion on top and perhaps a little guacamole, anything else is not recommended by me. You want to taste the meat, not a bunch of tex-mex junk like cheese, lettuce, sour cream.
 
If its a filet mignon, I wouldn't cook it beyond medium-rare to begin with, you'll ruin it. If you want a medium cooked steak you're better off buying a cheaper cut because the more done the steak the more they taste the same. But if cooking a filet, you'll probably also want to be careful because you'll almost certainly need to sauce it (filets have the least amount of beefy flavor of all the cuts), so handling the pan to get the jus can be difficult if its 500 degree cast iron.

Filets are rarely eaten straight-up without a sauce...

Btw.. to test doneness, just press on it very gently with your index and middle fingers.. If looking for medium-rare, the steak should be as firm as the fatty porton of where your thumb meets your palm. More firm = more done, less firm = more rare.

Wow you couldn't be any farther from the truth about filets my man.

All I eat are filets, ya your boi cali is a prime time player, and I never ever use any sauce with filets. You buy filets for the taste and tenderness, thats what makes it a better steak and thats why it costs more.

If you have to put sauce on your steak than you got some shitty meat. End of story. Its like a bitch putting on makeup when she has massive zits. Now if you want to sauté onions and canned mushrooms on your low class meat I can get down with that.

All you need is some garlic salt, 7 min side on medium'ish temp and your done.

Also, this crap about a upside down bowl and foil wrap...blah blah blah. Are you cooking a steak or making a fucking space ship???

It takes 3-5 minutes to take the meat off the cooking device and to put the sides on your plate. Build a foil wrap fort, gotta be joking.

Pip, eat shit. :thumbdown and I suck at grammar.
 
^Hey cavincali....whatever floats your boat.....but I've made the best ribeye steak ever...and the recipe is at your fingertips....but it seems like the "tin foil spaceship" is a little bit too complicated for you :chuckles:
 
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