Weber Kettle Club Forums
Cooking & Food Talk => Charcoal Grilling & BBQ => Topic started by: Darko on March 05, 2019, 07:05:15 AM
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Ok, before you all come after me with pitchforks, let me explain.
My son's gut doesn't agree with steak when it pink or red. Normally if I'm making steak I usually cook strip loin. Alas those turn to shoe leather when cooked well done. I'm hoping some of the wonderful folks here would have any input on steak cuts that would still be tender if cooked to well done.
I'm thinking rib steaks or ribeyes would work, but would love other ideas.
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@Darko A well marbled ribeye will survive well done if brought up to temp slower so it doesn't dry out, should still be tender and still have flavor, I have had to do this a few times for guests. I can't think of any other cuts other than the ribeye that may work but I'm sure there is.
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How well done? I’m thinking most cuts would still be juicy if you take the internal to 145 before rest and have little to no pink
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Have you considered a real nice pork chop?
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Agree that ribeyes would be your best bet. I've taken filets pretty far, too. One of my sisters sounds a lot like your son, except it's my sister's head, not her gut! But I had bought a whole tenderloin and cut it down for an Anniversary Dinner for my parents. I wouldn't go out and buy one just to overcook it.
BD
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What about Sous Vide to desired temp? The sous vide would keep any cut juicy and tender.
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Dammit Darko... just buy a chicken. [emoji1787][emoji1787]
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I did some research tonight [emoji3]. Tri tip would be a good one. Well done on the tips. You might want to cook yours a little longer but there would be both well done and medium pieces on the same cut. I did 2 to make sure.
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I second the tritip suggestion. The wife likes med-med well, which I can get at the ends, while having what I want in the middle of the roast. Wonderful, underrated cut of meat.
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I’m with the pork chop or chicken suggestions. Lol.
I’ve just gotten my kids (14 and 12) to eat medium cooked beef. My son has developed an aversion to fat, so he likes sirloin.
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Tri tip is the first thing that came to my mind...It can be "overcooked" and still be tender...The same with tenderloin...Over cooking filets is sad but they are still edible...
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Tri tip is the first thing that came to my mind...It can be "overcooked" and still be tender...The same with tenderloin...Over cooking filets is sad but they are still edible...
X2. I cannot tolerate overcooked beef, butt I understand, ya' gotta' do what ya' gotta' do when ya' gotta do it.
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Thanks for the input everyone. I'll keep you updated.
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Skirt steak
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You might try a flat iron....slice it thin and it will still be enjoyable.
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I accidentally murdered some flank earlier this week, but got away with it. I pounded it out before cooking and sliced it thin across the grain. I still found it tasty.
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Yup i would say tri tip. Its pretty much good any way you cook it as long as its brought up slower
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I've had Tri-tip & agree it could work, alas it's not a cut I can get on a regular basis, and it isn't cheap here.
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Brisket usually goes to 195 ... no?
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Yeah it does, but that's different than steak.
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Brisket usually goes to 195 ... no?
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Yeah it does, but that's different than steak.
Similar to Boston Butts (±200º) and Pork Loin or Tenderloin (±145º)
BD
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Well, my take on this, it's hard to please everyone. Been cooking for years. Trying to keep a nice cut of steak edible during/ being overdone..." tough" call right there.
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Strip steak or cube. Just chicken fry it. Nice and tender and no pink.
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I have a family member who has to have all meat cooked well done and when we would have steaks, I had to make sure her steak was cooked to well done. Even a ribeye would dry out at times, but she ate it. Needless to say, she never ordered steak at a restaurant. Through trial and error, I was able to come up with a marinade that allowed her ribeye to stay flavorful, tender, moist, and brown throughout. She loves them so much, that whenever she comes over for supper, she always asks if we're having ribeyes. I don't care for well done ribeyes and this recipe is not for everyone, but I have to admit that I would eat this ribeye. For the record, I have never tried this on any other cut of beef.
2 or so Tbsp: Bolner's Fiesta Extra Fancy Texas Style Steak Seasoning With Tenderizer.
https://www.fiestaspices.com/product/texas-style-steak-seasoning/
1 or so Tbsp: Course black pepper. (Optional)
2 to 3 Tbsp: Lemon Juice.
2 or so Tbsp: Worcestershire Sauce.
1/4 cup: Olive Oil.
Sorry measurements aren't exact, I've never actually measured the stuff, guesstimating.
For her, I usually get about a 3/4" cut ribeye. Sprinkle the seasoning and course black pepper on both sides of the steak, just enough that you can still see the meat peaking through. Press the seasoning into the meat, don't rub. Black pepper is optional. Put the steak in a Ziploc baggie with the marinade, squeeze the air out, and throw it in the fridge overnight. Flip it over on the other side in the morning. When you're ready to cook, dry the meat off and throw it on the grill. I usually go right from the bag to the grill, but some folks will want to dry it off first. I use the reverse sear method now, but I used to sear first and slide. Turns out great both ways in my opinion. Cook to about 160 or so, pull and rest it for a few minutes. My well done family member loves it. This works for us, but it's not for everyone. YMMV.
Hope this helps or at least sparks some more ideas.
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Chuck Eye steak
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Went camping last weekend and food was planned by others. One of the meals was Flanken Ribs with a Korean marinade that was really good (I was camping and everything taste a little better when camping). The Flanken Ribs were a little tough but they also bought a cheap thinly cut steak, which they did not know what it was) and put that in the marinade for two days and that was tender and really good for well done cook.
Yoshida 1cup
Soy sauce 1/2 cup
Seseme Oil tablespoon
Chopped garlic tablespoon
Green onion
Marinate at least 24 hours.
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