Corpusfishing.com

steve78412

This is how I prepare a steak for grilling:

http://youtu.be/qu0ykzaP7Kc

Steve

Tyler · Site Admin Joined: 06 Mar 2006 Posts: 12865

Dang that looks good! They have those jacaards at Jane's Restaurant Supply on Staples.
_________________
Like Corpusfishing.com on Facebook!

Chef Lefty · Posted: Tue Dec 11, 2012 1:26 pm Post subject:

I got mine at Amazon.com as well. Works great!
_________________

steve78412 · Posted: Tue Dec 11, 2012 3:09 pm Post subject:

If you like steaks, you need a Jaccard. Amazon has them for under $25. The marinade recipe is modified from an Adam Perry Lang recipe. I marinate mine for 3 hours, the last two at room temperature.

The La Hacienda market on Port, just north of the Crosstown is where I get the steaks. Paid $5.10 a pound and they are frequently on sale for $3.79. The downside is that you need a Jaccard to tenderize them. There is little to no marbling and the marinade is essential. They let you pick and choose, just look for the big tenderloins. I've long suspected that they get these steaks from Afghanistan.

After they are marinated, I scrape off all of the marinade and wipe dry. Salt, pepper and oil is all you need to grill them over very high heat.

Steve

steve78412 · Posted: Tue Dec 11, 2012 3:12 pm Post subject:

The Jaccard I get from Amazon has 45 blades. I ended up with 1260 cuts in the steak in the video.

rodandroll · Posted: Tue Dec 11, 2012 9:44 pm Post subject:

I just by ribeye loins and cut to thickness I want. No need to tenderize. Coat with olive oil and emerill's essense and grill.

txluke · Posted: Wed Dec 12, 2012 4:44 pm Post subject:

A jaccard is one of the secrets to my award winning fajitas. Use it after you season to push the seasoning into the meat
_________________
Give a Man a Fish and he will eat for a day. Teach a Man to Fish and he will sit in a boat And drink Beer all day. Fish 24:7

landlocked beachbum · Posted: Thu Dec 27, 2012 9:09 pm Post subject:

I prefer rib eyes (bone in or out) over any other cut including the tenderloin. I keep it simple: some Cavender's, fresh ground black pepper and garlic, then NOTHING but charcoal and hickory, although mesquite will do in a pinch.

Not dissing the tool or method, but I read something about grilling a steak and as far as prep, a rib eye needs nothing other than seasoning IMHO Wink

_________________
Dave

"The difference between genius and stupidity is that genius has it's limits". Albert Einstein

kweber · Posted: Sat Dec 29, 2012 2:48 pm Post subject:

I like a beef steak done over HOT mesquite slathered w/coarse salt, fresh cracked pepper and smeared garlic butter...
make a paste of the above and smear it on a good marbled cut and age/cool in a cold fridge... half/day is optimal, but an hour or two will do...
_________________
the creepy uncle that scares the kids....

Tyler · Site Admin Joined: 06 Mar 2006 Posts: 12865

Just bought a 48 blade jaccard at Jane's restaurant supply for 24.95.
_________________
Like Corpusfishing.com on Facebook!

deputydawg · Posted: Sun Mar 17, 2013 8:58 am Post subject:

I bought a nice one at academy the other day. Works great! Thanks for the tip.

boricua · Horse Mullet Joined: 31 Jan 2009 Posts: 112

A 16 oz. #1 prime steak and a corona= heavens!
On very hot charcoal or mesquite seasoned with small amount of coarse salt and fresh grinded black pepper. No poking, I like to keep all the flavors.
Once done (medium for me), a small amount of herb butter on it. No steak sauce, just a folk, a knife and a corona.

herb butter, my mom make it for me every week. This is more or less like her recipe; http://www.stoplookingetcookin.com/2012/01/nostalgic-garlic-and-herb-butter/

ironmanstan · Posted: Thu Jul 25, 2013 12:04 pm Post subject:

I'm a Porterhouse fan myself. But my wife has one of those things they are worth the money.
_________________
I LIKE MINE FRIED.

txluke · Posted: Tue Dec 17, 2013 4:35 pm Post subject:

ratherbefishing · Posted: Tue Dec 17, 2013 6:07 pm Post subject:

Poking allows juices to leave the steak. No poke and a sear holds in more juices....
_________________