What are you eating?

[FreyZI]

I inadvertently bought a 1/4 of beef -- and then a chest freezer.  Will need some recipes.  As there are a few Southerners and a few from Oz, I figure there may be a few BBQ/barbie favorites among you.

BTW, happy Thanksgiving to those who celebrate it!

Cheers,

Frey

[Lucky Phil]

Just rub the steaks with Soy sauce and 2 minutes on a very hot BBQ plate one side and 4 min the other. Mind you I like my steak rare and by rare I mean mooing. Nobody has ever served me a steak thats too rare.

Phil

[audiomick]

I picked up somewhere that it is good to let a steak "relax" after it has been in the pan.

That means: pre-heat your oven to 50°C.

Fry the steak as @Lucky Phil described.

Put it in the pre-heated oven for about 10 minutes before serving. Put it on a grille so it it not sitting in its own juice. A pan under it is a good plan, because it will probably drip a bit.

Be aware that it will "cook" a little bit more in the oven, so the frying can be a bit shorter than without the oven, but not by much.

Why is this a good idea? Going by the source that I have it from (I can't remember where I picked it up ), the time in the oven allows the fibres to relax after the frying. The result, if you get it right, is an exceptionally tender steak. 

Edited November 26 by audiomick

[GuzziMoto]

1 hour ago, audiomick said:

I picked up somewhere that it is good to let a steak "relax" after it has been in the pan.

That means: pre-heat your oven to 50°C.

Fry the steak as @Lucky Phil described.

Put it in the pre-heated oven for about 10 minutes before serving. Put it on a grille so it it not sitting in its own juice. A pan under it is a good plan, because it will probably drip a bit.

Be aware that it will "cook" a little bit more in the oven, so the frying can be a bit shorter than without the oven, but not by much.

Why is this a good idea? Going by the source that I have it from (I can't remember where I picked it up ), the time in the oven allows the fibres to relax after the frying. The result, if you get it right, is an exceptionally tender steak. 

It supposedly also lets the steak re-absorb it juices so they don't all "bleed out" the moment you cut the steak open. And my experience is that seems true.

[LowRyter]

I like to marinade beef with a small bit of soy sauce (a little goes a long way) and Montreal steak seasoning.  Works on steak and hamburger, add to crock pot roast.

If your beef is well marbled, try smoking a chuck roast.  It takes 3 hours, get the meat temp to 195f.  Won't work with dry beef.  Unfortunately, I haven't found quality Chuck in the supermarket in years.  The last two times, had to order from butcher.  It's better than brisket.  I just use Montreal rub alone.  It's better and more convenient than brisket. 

Another dish is to cook meatloaf on smoky grill.  I prefer steak sauce rather than Ketchup.  

I use a gas grill, but have smoke pellet box and a perforated cylinder that can be lit for cold smoking.

 

My wife makes a great Chicken Fried steak as well, use round steak and tenderize it.   She makes great Chili too- her secret is to blend to Chili powder with Cumin, also use a course ground rather than hamburger grind.

Edited November 28 by LowRyter

[FreyZI]

On 11/25/2025 at 10:36 PM, Lucky Phil said:

Mind you I like my steak rare and by rare I mean mooing. Nobody has ever served me a steak thats too rare.

You probably would have appreciated this, then, @Lucky Phil:

Sirloin flap steak marinated 6 or so hours in soy sauce and Chinese cooking wine with a splash of rice vinegar.  Terrible photo, but tasty dinner.

[Lucky Phil]

Perfect.

When I used to fly with the aircraft and I did overnights in Noumea I'd get back latish after the restaurants kitchens were closing and order Steak Tartare from room service. Very nice it was too.

Phil