|
Became a Dynasty Defender: Dec 24, 2008 12:00:13 GMT -5
|
Post by Streeter on Dec 21, 2013 16:09:31 GMT -5
From some vendors
1 fro m Omaha steaks and 2 from Kansas City Steak Factory ....... 1 Box has 6 Large KC Styrip steaks , 1 Box with 8 9 oz. Filets, and 1 Box with 6 NY Strip steaks (Omaha). Any good Idea's how to cook these bad boys?
|
|
|
Became a Dynasty Defender: Sept 8, 2001 20:59:02 GMT -5
|
Post by Katman on Dec 21, 2013 16:19:51 GMT -5
From some vendors 1 fro m Omaha steaks and 2 from Kansas City Steak Factory ....... 1 Box has 6 Large KC Styrip steaks , 1 Box with 8 9 oz. Filets, and 1 Box with 6 NY Strip steaks (Omaha). Any good Idea's how to cook these bad boys? What I like to do is cut em in strips and marinade them overnight in a hot sauce and then put them in the food dehydrator and make some killer jerky out of em. OR.....slap those puppies on the grill and grill em em up with some grilled onions and potatoes, then some A-1 steak sauce and your colons on deck circle will be occupied with the party that formerly had taken place in your mouth...Enjoy em....... Someone probably has a better idea but thats my take. |
|
|
Became a Dynasty Defender: Apr 16, 2003 15:11:35 GMT -5
|
Post by JD on Dec 21, 2013 16:33:01 GMT -5
From some vendors 1 fro m Omaha steaks and 2 from Kansas City Steak Factory ....... 1 Box has 6 Large KC Styrip steaks , 1 Box with 8 9 oz. Filets, and 1 Box with 6 NY Strip steaks (Omaha). Any good Idea's how to cook these bad boys? I'm a big grill person. Especially for steaks. Charcoal grill, not gas or electric. We grill filets every Sunday year round and enjoy them with a good bottle of wine. Occasionally we will get bone in ribeyes but we always go back to filets. Order you up some Dominant One seasoning from Marion Kay in Brownstown, In. They have a website. Best spices in the world. They have one just for steak bu we, and everyone I've told about it, likes the Dominant One better. We use it on everything, pork, chicken, sprinkled on salds. You name it and you can use the Dominant One on it. I think they even say it's good for everything "except ice cream".  Nothing like a good steak prepared properly. I like mine medium rare. My wife likes medium well, {burnt}. We get them cut at the butcher 3/4" thick. I butterfly my wife's so that cooking them the same amount of time gets mine medium rare and her's burnt. Main thing is that seasoning and the charcoal. Something about that marriage was made to last. |
|
|
Became a Dynasty Defender: Dec 24, 2008 12:00:13 GMT -5
|
Post by Streeter on Dec 21, 2013 16:42:35 GMT -5
I will look up the seasoning - thanks. And while I can Grill on my screened in part of my backyard porch on my Gas Grill - Might be a little cold up here in Chicago to grill on Charcoal outside  -- I do agree the flavor is always better on coals. But they "should hold up till the summer ........ they are all each wrapped in like vacum sealed plastic wrap. Might not be able to wait to dig into these KC Strips though as they are thick as hell and I have been tempted more than once to gnaw on them frozen LOL. Been a good holiday so far from the Vendors -- got alot of steaks , a case of Cakebread , and a Bottle of Johnnie Walker Blue  Also anything over Medium Rare = ROONED!!! and a waste of a good steak |
|
|
Became a Dynasty Defender: Sept 8, 2001 20:59:02 GMT -5
|
Post by Katman on Dec 21, 2013 16:44:09 GMT -5
I may be in the minority, but I like my steak so done that my jaw hurts chewing it, but my wife likes em slightly pink inside.
I too like lots of pepper and some salt, but the dipping sauce is the key for me. An A-1 sauce that is kicked up a notch with ground jalapenos mixed in it is my special steak sauce, it does it every time.
|
|
|
Became a Dynasty Defender: Dec 24, 2008 12:00:13 GMT -5
|
Post by Streeter on Dec 21, 2013 16:50:27 GMT -5
I may be in the minority, but I like my steak so done that my jaw hurts chewing it, but my wife likes em slightly pink inside. I too like lots of pepper and some salt, but the dipping sauce is the key for me. An A-1 sauce that is kicked up a notch with ground jalapenos mixed in it is my special steak sauce, it does it every time. Please don't eat steak anymore -- you insult the memory of the poor cow that gave it's life. A. If you are going to cook your steak well done - eat a focking burger it's the same thing B. If you put A1 on a GOOD steak you should be shot |
|
|
Became a Dynasty Defender: Sept 8, 2001 20:59:02 GMT -5
|
Post by Katman on Dec 21, 2013 17:06:36 GMT -5
I may be in the minority, but I like my steak so done that my jaw hurts chewing it, but my wife likes em slightly pink inside. I too like lots of pepper and some salt, but the dipping sauce is the key for me. An A-1 sauce that is kicked up a notch with ground jalapenos mixed in it is my special steak sauce, it does it every time. Please don't eat steak anymore -- you insult the memory of the poor cow that gave it's life. A. If you are going to cook your steak well done - eat a focking burger it's the same thing B. If you put A1 on a GOOD steak you should be shot Its food, you should cater to your own taste so you can enjoy it. I make a SPECIAL A-1 sauce for steaks as described above. I like burgers too, no doubt. Sometimes we grind steaks up and substitute steaks for ground beef to make chili and I am willing to bet my wife makes the best chili in Ky. But JDs plan sounds good, I was just saying how I like em in case someone else wanted to do the same thing. |
|
|
Became a Dynasty Defender: Oct 9, 2009 0:22:49 GMT -5
|
Post by isrichiegonnaplay on Dec 22, 2013 10:43:55 GMT -5
I just use lots of salt & pepper, season them heavily & let them sit in the fridge for a couple of hours before pulling them out. After you take them out of the fridge, let them sit out for about 20-30 minutes so they come up to almost room temp. This will help them to retain a little more moisture before you put them on the grill. After going on the grill, I only flip them once. I would highly recommend not cooking them more than medium rare because if you cook them more than that, the meat loses a lot of the nutrients & most of their flavor.
After they are finished grilling, allow them to sit at room temp for about 10 minutes. If you cut into them immediately, they will lose a lot of their natural juices.
|
|
|
Became a Dynasty Defender: Apr 16, 2003 15:11:35 GMT -5
|
Post by JD on Dec 22, 2013 11:46:01 GMT -5
I just use lots of salt & pepper, season them heavily & let them sit in the fridge for a couple of hours before pulling them out. After you take them out of the fridge, let them sit out for about 20-30 minutes so they come up to almost room temp. This will help them to retain a little more moisture before you put them on the grill. After going on the grill, I only flip them once. I would highly recommend not cooking them more than medium rare because if you cook them more than that, the meat loses a lot of the nutrients & most of their flavor. After they are finished grilling, allow them to sit at room temp for about 10 minutes. If you cut into them immediately, they will lose a lot of their natural juices. A man after my own heart. I too take them out of the fridge and put the Dominant One liberally over them and then let them come to room temperature before going on the grill. Right again on only tuening once. Then they do need to "rest" after coming off the grill. At least 5 minutes. We have Christmas at my brother's this evening so I won't be doing our normal Sunday grilling today. This thread has me ready for grilling though.  |
|
|
Became a Dynasty Defender: Oct 9, 2009 0:22:49 GMT -5
|
Post by isrichiegonnaplay on Dec 22, 2013 12:52:42 GMT -5
I just use lots of salt & pepper, season them heavily & let them sit in the fridge for a couple of hours before pulling them out. After you take them out of the fridge, let them sit out for about 20-30 minutes so they come up to almost room temp. This will help them to retain a little more moisture before you put them on the grill. After going on the grill, I only flip them once. I would highly recommend not cooking them more than medium rare because if you cook them more than that, the meat loses a lot of the nutrients & most of their flavor. After they are finished grilling, allow them to sit at room temp for about 10 minutes. If you cut into them immediately, they will lose a lot of their natural juices. A man after my own heart. I too take them out of the fridge and put the Dominant One liberally over them and then let them come to room temperature before going on the grill. Right again on only tuening once. Then they do need to "rest" after coming off the grill. At least 5 minutes. We have Christmas at my brother's this evening so I won't be doing our normal Sunday grilling today. This thread has me ready for grilling though. Absolutely! This is making me want to grill also. Next time, try seasoning them a couple hours before & keep them in the fridge until ready to pull out of the fridge. See if you can tell if the seasoning soaks in a little more. |
|
|
Became a Dynasty Defender: Sept 8, 2001 20:59:02 GMT -5
|
Post by Katman on Dec 22, 2013 12:58:32 GMT -5
Despite what Streeter says (Sorry Streeter) I am going to grill some steaks soon (Sorry my man). The reason being I found a real nice Kingsford grill in a storage locker and its just begging for me to grill on. Problem is, the weather sucks but it wont stay that way.
This board makes me hungry. My dad used to wrap whole onions and grill them by themselves in tin foil and they were a great side dish to a steak after you salt and pepper them.
|
|
|
Became a Dynasty Defender: Apr 16, 2003 15:11:35 GMT -5
|
Post by JD on Dec 22, 2013 13:30:06 GMT -5
A man after my own heart. I too take them out of the fridge and put the Dominant One liberally over them and then let them come to room temperature before going on the grill. Right again on only tuening once. Then they do need to "rest" after coming off the grill. At least 5 minutes. We have Christmas at my brother's this evening so I won't be doing our normal Sunday grilling today. This thread has me ready for grilling though. Absolutely! This is making me want to grill also. Next time, try seasoning them a couple hours before & keep them in the fridge until ready to pull out of the fridge. See if you can tell if the seasoning soaks in a little more. I bet you would like the Marion Kay spices. Here is their website; www.marionkay.com/I'm partial to The Dominant One but everything we have ever tried from them is good. |
|
|
Became a Dynasty Defender: Apr 22, 2002 6:40:17 GMT -5
|
Post by Riley on Dec 22, 2013 13:52:47 GMT -5
I just use lots of salt & pepper, season them heavily & let them sit in the fridge for a couple of hours before pulling them out. After you take them out of the fridge, let them sit out for about 20-30 minutes so they come up to almost room temp. This will help them to retain a little more moisture before you put them on the grill. After going on the grill, I only flip them once. I would highly recommend not cooking them more than medium rare because if you cook them more than that, the meat loses a lot of the nutrients & most of their flavor. After they are finished grilling, allow them to sit at room temp for about 10 minutes. If you cut into them immediately, they will lose a lot of their natural juices. I agree with taking them off the grill still pink...they claim they can still cook a little after you pull them off the grill. |
|
|
Became a Dynasty Defender: Apr 2, 2006 10:30:59 GMT -5
|
Post by Des Moines Rugby on Dec 22, 2013 14:07:23 GMT -5
I like mine marinated with Soy Sauce and throw some salt and pepper on them...Cook to medium with it very pink on the inside...
|
|
|
Became a Dynasty Defender: Oct 9, 2009 0:22:49 GMT -5
|
Post by isrichiegonnaplay on Dec 22, 2013 18:51:15 GMT -5
Absolutely! This is making me want to grill also. Next time, try seasoning them a couple hours before & keep them in the fridge until ready to pull out of the fridge. See if you can tell if the seasoning soaks in a little more. I bet you would like the Marion Kay spices. Here is their website; www.marionkay.com/I'm partial to The Dominant One but everything we have ever tried from them is good. Will check out that site. Thanks |
|
-- I do agree the flavor is always better on coals. But they "should hold up till the summer ........ they are all each wrapped in like vacum sealed plastic wrap. Might not be able to wait to dig into these KC Strips though as they are thick as hell and I have been tempted more than once to gnaw on them frozen LOL. 
