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  #1  
Old 02-18-2014, 12:25 PM
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comatone1982 comatone1982 is offline
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Default Striploin Steak method

So, heres my method....

Buy the leanest, fattest cut you can find.
Tenderize with medium pressure on both sides (cover with saran wrap to avoid splatter).
Lightly wet with olive oil on both sides, put on plate, cover in plastic wrap, let steak sit to warm to room temp.
While steak is warming, put a decent amount of olive oil in a pan, with whatever spice you're going to use.

After steak is to room temp....

Preheat pan to MEDIUM.
Cook steak on side 1 for 2 minutes
Cook on side 2 for 2 minutes.
Cook on side 1 for 30 seconds.
Cook on side 2 for 30 seconds.

DO NOT FLIP OR MOVE IN PAN WHILE COOKING

Remove steaks from pan, transfer to a plate.
Cover with tinfoil loosely for 2-4 minutes.

ENJOY!

This will be a beautiful juicy medium rare....you'll think youre eating a 40 dollar steak from a steakhouse. Adjust times (not temps) for different finished steak temp.
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  #2  
Old 02-18-2014, 09:44 PM
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I think you meant thickest leanest, hehe. I personally like my steaks done on my outside propane grille, except it's under 3 feet of snow now. I'm with you on the rare, I even like my deer steaks and lamb chops rare. I've cooked deer tenderloins so fresh they twitched when I cut em, like 1 hour after shooting.
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Old 02-19-2014, 04:27 PM
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Thick, lean, fat, juicy, bleeding....all of the above.......I would love some fresh game meat right now. I don't shoot though. I actually converted a few BBQ diehards using this method. I told them id cook them a steak, and how it would be cooked. They were genuinely mad at me. Like, "wtf are you thinking, cooking a steak indoors?!" mad. Once they tasted it.....lets just say, we haven't had to fill our propane tank in a while.
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Old 03-02-2014, 05:30 PM
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It's almost impossible to cook a steak with a timer. Different cuts will vary, depending on thickness, fat content, different cuts from the beast, the presence of a bone, water content, ect. For example, an aged steak will cook faster than one that hasn't been aged, because the aging process reduces water content. After many years of cooking meat, I do it by sight, more so than touching/squeezing the meat. For example, when the blood starts to rise to the surface while cooking in the first side, it's time to flip it. When the blood starts to barely rise on the 2nd side, it's medium rare. Give it another minute or so, and there's more blood in the surface, it's medium.
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Old 03-05-2014, 07:53 PM
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Its possible if you only eat 1 type, use the same pan, on the same burner, like me. I dont like change....:-)
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Old 08-26-2014, 11:15 PM
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i only cook steak on the weber kettle grill.
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Old 08-27-2014, 12:10 AM
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Sounds like you're burring your steaks to me.. medium heat for 5 minutes??
I prefer to simply walk the cow through a warm room and serve.
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