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Does an iron skillet need to be to cook blackened steak on a bbq grill? My grill has a theromoeter on it and I dont wanna burn anything. I also wanna keep the Fire Dept. out of it this time. Steaks are 1" thick NY Strips.
how hot....
- Thread starter jack sparrow
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foreigngirl
New member
I have no idea about the temp. But IMO yu can cut the steak in half so it wouldnt burn on the outside and be raw on the inside
I'm waiting for those guys to chime in....Bone is probably jogging and Wide is probably sleeping.
Raina said:
That was last time on the stove. It made alot of smoke.
I'm starvin.
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chefbone said:Ask and you shall recieve. Ask young paduwan!!!!
It need to be fuckin' hot. If you're putting the iron skillet on the grill, it won't get hot enough...It needs to be directly on a flame to heat up properly!
Alright then, I'll heat the skillet on the stove and use Vise Grips to transfer it outside? The last time, my dumb ass did it in the house which soon became filled with smoke.
chefbone said:NNNOOOOOOOO......Not inside bro...Please stop..........
Is the grill gas or coal?
Gas grill.
chefbone said:Put the skillet right on the flames bro. Then crank the grill all the way up. If the skillet begins to turn white, it's hot enough...lol
Cool man...thanks. I'm firing the bitch up right now.
Guinness5.0
New member
Something a lot of people don't realize is that the steak shoudl be brought up to ~room temp before you cook it. Putting a cold steak on a hot grill will end up w/ a burnt outside and cold inside.
Why don't you just put the steaks on the grill? Why are you using a pan?
Why don't you just put the steaks on the grill? Why are you using a pan?
Guinness5.0 said:
Blackened steak...I want a black crust and burned fat on both sides and pink in the middle. Kind of like cajun type stuff. I got this seasoning just for that particular purpose. Speaking of which, I can smell the grill smoking.
And yeah, room temp, I douched the steaks in butter and packed the seasoning all over them. I'm either gonna have a good breakfast/lunch, or I'm gonna burn down my fucking house.
Another thing people don't realize is searing the steak doesn't keep "the juices" inside. What it does is create a Maillard Effect in which the outside proteins are charred creating and overall different taste profile. The mother fucker is still going to bleed.Guinness5.0 said:
I generally always allow the meat to sit out for a few minutes. But when you work in the field or professionally this subtle detail is not very appropriate considering you are restrained by time!
GoldenDelicious
New member
newbies and inch thick steaks normally end in disaster
cooking steak should be like dating a greek woman. start off thin, and gradually get fatter
cooking steak should be like dating a greek woman. start off thin, and gradually get fatter
GoldenDelicious said:newbies and inch thick steaks normally end in disaster
cooking steak should be like dating a greek woman. start off thin, and gradually get fatter
Bitch, my steaks are gonna be awesome. I am under the tutelage of a master. Throwing them on right now. 6.5 minutes, both sides.
Guinness5.0
New member
Do you ever watch Good Eats on the food network? Alton Brown (the host) is kind of a dork and is big on the science behind cooking. He proved the point you made by weighing two pieces of meat pre- and postcooking. He seared one then roasted it, then just roasted the other. They both lost almost the same % of weight.chefbone said:Another thing people don't realize is searing the steak doesn't keep "the juices" inside. What it does is create a Maillard Effect in which the outside proteins are charred creating and overall different taste profile. The mother fucker is still going to bleed.
I generally always allow the meat to sit out for a few minutes. But when you work in the field or professionally this subtle detail is not very appropriate considering you are restrained by time!
Jack- that sounds good. I've never tried that before.
foreigngirl
New member
jack_schitt said:
you are like Alexander the Great and Chefbone is like Aristotel
GoldenDelicious
New member
uh, sure thing. im not so sure about cooking the second side as long as the first, but...good luck, daniel-san. may all the pink in your future...be the right sortjack_schitt said:
The steaks turned out pretty damn good! I was far more successful than the last time I attepmted this!! GoldenD, ok, so the pink is a little off center, but next time, I will know better. I used some stuff called 'Chef Paul Prudhommes Blackened Steak Magic"..you can get it at Farmer Jacks.
Let the feast begin
Let the feast begin
GoldenDelicious
New member
like it was ever going to touch the sides anywayjack_schitt said:The steaks turned out pretty damn good! I was far more successful than the last time I attepmted this!! GoldenD, ok, so the pink is a little off center, but next time, I will know better. I used some stuff called 'Chef Paul Prudhommes Blackened Steak Magic"..you can get it at Farmer Jacks.
Let the feast begin
GoldenDelicious said:like it was ever going to touch the sides anyway
Put down your Boston Creme and go get yourself some seared animal flesh son.
GoldenDelicious
New member
its 1:43am, there is nooo way im going to get out of my comfy bed and cookjack_schitt said:
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