- Oct 1, 2003
- 901
- 1,533
We're fairly limited on our beef choices around these parts so I'm pretty much stuck with what I can find at Walmart. They carry Black Angus ribeyes in small 5-6 lb loins and single sealed packages. Both of these are fully sealed so no air can get in. They have a freeze by date that is usually 3-4 weeks away from the date you buy them. The trick is finding ones that have decent marbling....sometimes can go through a dozen and only find one worth buying. Anyway, I put them in our second frig in the utility room and don't touch them until they are past that freeze by date, sometimes let them go another couple weeks. The difference in the flavor is amazing.
I also cook them very slowly on my Oklahoma Joe The Judge charcoal grill.....no app, no settings, just old fashioned grillin'. I get the charcoal going on one side and then put on my hickory pieces, put the steaks over on the side that has the chimney, set the vents so there is just enough air to keep things going and grab a beer. Okay, maybe two beers. Takes about 60-90 min to reach 130. I then sprinkle milk power on both sides, allow the charcoal to flare up and sear them. I've fed folks who said they no longer could enjoy a restaurant steak.
Guga Foods is where I learned about using the milk powder.
He showed a tenderizing trick that was pretty awesome. Soak the steak in fresh brewed coffee....yes, coffee. Don't let them sit in this for more than 2 hrs or the meat will start falling apart. It DOES however give the steak a slight coffee flavor. I've thought about making some very weak coffee and retesting.
I also cook them very slowly on my Oklahoma Joe The Judge charcoal grill.....no app, no settings, just old fashioned grillin'. I get the charcoal going on one side and then put on my hickory pieces, put the steaks over on the side that has the chimney, set the vents so there is just enough air to keep things going and grab a beer. Okay, maybe two beers. Takes about 60-90 min to reach 130. I then sprinkle milk power on both sides, allow the charcoal to flare up and sear them. I've fed folks who said they no longer could enjoy a restaurant steak.
Guga Foods is where I learned about using the milk powder.
He showed a tenderizing trick that was pretty awesome. Soak the steak in fresh brewed coffee....yes, coffee. Don't let them sit in this for more than 2 hrs or the meat will start falling apart. It DOES however give the steak a slight coffee flavor. I've thought about making some very weak coffee and retesting.
