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Input on Gas Grills, please?

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Flamingo
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Post by Flamingo Sun May 15, 2016 1:21 pm

rvanparys wrote:I would put a plug in for Tony's meat for steaks... Best that we have found locally...

I wonder if you need to be a regular customer to get good meat? I only go there once or twice a year and have always been disappointed. Which is why I don't go back. Do you ask for something special?

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Post by slainte39 Sun May 15, 2016 1:30 pm

Semalu wrote:I find the Costco steaks, while tender, lack flavor and shrink a lot when cooked (is it injected with water or pink goo maybe or am I just grilling them wrong?). Anyway, I go for Sonora beef when I can find it. Little shrinkage and great taste.

Spence, that looks like Providencia. My old stomping ground. I miss it too.

Costco meat is just as good or better than most, including so called Sonora beef.  Just sear your steaks on both sides a minute or two to seal in the juices (fresh meat does have a high water content) and then continue grilling until the desired doneness.
If you dry age a few days (or more) in the fridge the shrinkage will occur and add flavor before the grilling.

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Post by Halfglass Mon May 16, 2016 7:25 am

As for cooking steaks, check out the reverse sear process on the Amazing Ribs web site. Produces a great juicy steak when done right.
This method is used by the most successful chefs.
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Post by David Mon May 16, 2016 8:03 am

For those who believe that searing "seals in the juices."

www.thekitchn.com/does-searing-meat-really-seal-in-the-juices-food-science-218211
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Post by slainte39 Mon May 16, 2016 11:00 am

David wrote:For those who believe that searing "seals in the juices."  

www.thekitchn.com/does-searing-meat-really-seal-in-the-juices-food-science-218211

Kind of a pro and con answer to the benefit of searing but I have always felt that it helps.  Never did a scientific test of moisture content of the steak, doing it one way or the other, so will have to accept their opinion.
It was a kind of Donald Trump type of "suggestion"....you know, both ways. LOL

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Post by David Mon May 16, 2016 11:11 am

Searing is a good thing, it just doesn't "seal in the juices."
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Post by Zedinmexico Mon May 16, 2016 12:45 pm

It adds a slight sweet caramel taste and is a great addition to Filet/New York/ Any good steak. Does less for cheaper cuts in my opinion which is an opinion. Anybody else notice that???

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Post by David Mon May 16, 2016 1:42 pm

Yes. Likely due to lower fat content in the cheaper cuts.
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Post by Halfglass Mon May 16, 2016 7:02 pm

I thought I would post a link to the Amazing Ribs instructions for reverse sear. This also works fine with gas.
Bon Apatite
http://amazingribs.com/recipes/beef/steakhouse_steaks.html
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Post by Canada_Mike Mon May 23, 2016 6:57 pm

Amazing ribs always has good advice. Before I had to give up my smoker, I paid a lot of attention to him. Also, the Virtual Weber Bulletin Board: tvwsb
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Post by helohfe Mon May 23, 2016 7:48 pm

You will not find marbling in Filet's nor is there anything that makes a Filet" Choice Aged" as they do not have the fat to age properly (Dry or Wet). I have found that 1 1/2 to 2 inch Filet turn out best when they are seared in a hot iron skillet that has real butter and olive oil well heated, and the Filet is liberally salted and peppered with ground salt and pepper on both sides. The heat is then reduced and the steaks are then cooked to the degree requested by the eaters. Even better and easier than grilling, however the final cooking can be accomplished on the hot grill and using a meat thermometer to determine the preferred state (Rare- Burnt).

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Post by David Mon May 23, 2016 9:19 pm

Proper aging of the entire carcass ages the tenderloin too. Beef cuts are not aged separately. The back of the carcass has a fat layer. Fat protects the carcass from dehydrating. The amount of fat in the meat itself has nothing to do with aging.
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Post by Playaboy Tue May 24, 2016 7:29 am

David, don't butchers age primal cuts too?

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Post by David Tue May 24, 2016 3:36 pm

Yes, but it's rare to find such a butcher. The carcass loses weight during the aging process and they sell by the pound. A good butcher shop is hard to find any longer.
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