When I tried cooked for a living Scranton pa years ago, one of the orders that made freaked me out was for our large filet mignon, butterflied, cooked Pittsburgh rare. It looked pitiful on the plate, but some people liked it. I was told by the restaurant owner that back in the day steelworkers used to just toss a raw steak on the insanely hot steel for a few seconds on each side. Charred outside, raw inside. Now living in South Carolina I’ve noticed quite a few people ordering like this at Greg Norman’s. Do you BBQ guy make your steaks like this ?
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When I tried cooked for a living Scranton pa years ago, one of the orders that made freaked me out was for our large filet mignon, butterflied, cooked Pittsburgh rare. It looked pitiful on the plate, but some people liked it. I was told by the restaurant owner that back in the day steelworkers used to just toss a raw steak on the insanely hot steel for a few seconds on each side. Charred outside, raw inside. Now living in South Carolina I’ve noticed quite a few people ordering like this at Greg Norman’s. Do you BBQ guy make your steaks like this ?
When I tried cooked for a living Scranton pa years ago, one of the orders that made freaked me out was for our large filet mignon, butterflied, cooked Pittsburgh rare. It looked pitiful on the plate, but some people liked it. I was told by the restaurant owner that back in the day steelworkers used to just toss a raw steak on the insanely hot steel for a few seconds on each side. Charred outside, raw inside. Now living in South Carolina I’ve noticed quite a few people ordering like this at Greg Norman’s. Do you BBQ guy make your steaks like this ?
If you go to Mastros (best steakhouse I’ve been to) and order a steak, you can basically get it as rare or as well done as you want. The key when cooking steak is:
- get a prime cut from Costco
- cover in salt and pepper, or Kinders Dry Rub (salt, pepper, garlic)
- get cast iron skillet hot AF, use peanut oil
- cook for 4 min on each side, sears it solid
Also good to do a sear if you’re cooking tri-tip. I seared it 2 min on each side, then threw in oven at 350 to slow cook while covered in foil. That searing locks in the juices
Quote Originally Posted by joe pockets:
When I tried cooked for a living Scranton pa years ago, one of the orders that made freaked me out was for our large filet mignon, butterflied, cooked Pittsburgh rare. It looked pitiful on the plate, but some people liked it. I was told by the restaurant owner that back in the day steelworkers used to just toss a raw steak on the insanely hot steel for a few seconds on each side. Charred outside, raw inside. Now living in South Carolina I’ve noticed quite a few people ordering like this at Greg Norman’s. Do you BBQ guy make your steaks like this ?
If you go to Mastros (best steakhouse I’ve been to) and order a steak, you can basically get it as rare or as well done as you want. The key when cooking steak is:
- get a prime cut from Costco
- cover in salt and pepper, or Kinders Dry Rub (salt, pepper, garlic)
- get cast iron skillet hot AF, use peanut oil
- cook for 4 min on each side, sears it solid
Also good to do a sear if you’re cooking tri-tip. I seared it 2 min on each side, then threw in oven at 350 to slow cook while covered in foil. That searing locks in the juices
Quote Originally Posted by joe pockets: When I tried cooked for a living Scranton pa years ago, one of the orders that made freaked me out was for our large filet mignon, butterflied, cooked Pittsburgh rare. It looked pitiful on the plate, but some people liked it. I was told by the restaurant owner that back in the day steelworkers used to just toss a raw steak on the insanely hot steel for a few seconds on each side. Charred outside, raw inside. Now living in South Carolina I’ve noticed quite a few people ordering like this at Greg Norman’s. Do you BBQ guy make your steaks like this ? If you go to Mastros (best steakhouse I’ve been to) and order a steak, you can basically get it as rare or as well done as you want. The key when cooking steak is: - get a prime cut from Costco - cover in salt and pepper, or Kinders Dry Rub (salt, pepper, garlic) - get cast iron skillet hot AF, use peanut oil - cook for 4 min on each side, sears it solid Also good to do a sear if you’re cooking tri-tip. I seared it 2 min on each side, then threw in oven at 350 to slow cook while covered in foil. That searing locks in the juices
What you know about Kinder's?! I would recommend avocado oil over peanut. It's healthier and has a higher smoke point.
R.I.P. #94 MARSHAWN KNEELAND - DC4L
Quote Originally Posted by Sidehatch:
Quote Originally Posted by joe pockets: When I tried cooked for a living Scranton pa years ago, one of the orders that made freaked me out was for our large filet mignon, butterflied, cooked Pittsburgh rare. It looked pitiful on the plate, but some people liked it. I was told by the restaurant owner that back in the day steelworkers used to just toss a raw steak on the insanely hot steel for a few seconds on each side. Charred outside, raw inside. Now living in South Carolina I’ve noticed quite a few people ordering like this at Greg Norman’s. Do you BBQ guy make your steaks like this ? If you go to Mastros (best steakhouse I’ve been to) and order a steak, you can basically get it as rare or as well done as you want. The key when cooking steak is: - get a prime cut from Costco - cover in salt and pepper, or Kinders Dry Rub (salt, pepper, garlic) - get cast iron skillet hot AF, use peanut oil - cook for 4 min on each side, sears it solid Also good to do a sear if you’re cooking tri-tip. I seared it 2 min on each side, then threw in oven at 350 to slow cook while covered in foil. That searing locks in the juices
What you know about Kinder's?! I would recommend avocado oil over peanut. It's healthier and has a higher smoke point.
Quote Originally Posted by Sidehatch: Quote Originally Posted by joe pockets: When I tried cooked for a living Scranton pa years ago, one of the orders that made freaked me out was for our large filet mignon, butterflied, cooked Pittsburgh rare. It looked pitiful on the plate, but some people liked it. I was told by the restaurant owner that back in the day steelworkers used to just toss a raw steak on the insanely hot steel for a few seconds on each side. Charred outside, raw inside. Now living in South Carolina I’ve noticed quite a few people ordering like this at Greg Norman’s. Do you BBQ guy make your steaks like this ? If you go to Mastros (best steakhouse I’ve been to) and order a steak, you can basically get it as rare or as well done as you want. The key when cooking steak is: - get a prime cut from Costco - cover in salt and pepper, or Kinders Dry Rub (salt, pepper, garlic) - get cast iron skillet hot AF, use peanut oil - cook for 4 min on each side, sears it solid Also good to do a sear if you’re cooking tri-tip. I seared it 2 min on each side, then threw in oven at 350 to slow cook while covered in foil. That searing locks in the juices What you know about Kinder's?! I would recommend avocado oil over peanut. It's healthier and has a higher smoke point.
Good point on avocado oil. The searing recipe my wife and I have been using for a decade calls for peanut oil, but I see your point on avocado. Also see grapeseed oil may be worth a shot.
Have been frying more chicken lately, so a higher smoke point would be appreciated - thanks for the suggestion.
Kinders - I've been using them for years now. One of the better marinades on the shelf. Their garlic marinade is top notch, but their other sauces and rubs are a tier above the other shlock in the grocery store.
The other brand of rubs/spices that packs more flavor than the stuff in the spice section is Tampico, the cheapo Mexican spices in baggies. Ex: the Tampico Italian seasoning has a helluva lot more flavor than the overpriced stuff in small jars.
Quote Originally Posted by StumpTownStu:
Quote Originally Posted by Sidehatch: Quote Originally Posted by joe pockets: When I tried cooked for a living Scranton pa years ago, one of the orders that made freaked me out was for our large filet mignon, butterflied, cooked Pittsburgh rare. It looked pitiful on the plate, but some people liked it. I was told by the restaurant owner that back in the day steelworkers used to just toss a raw steak on the insanely hot steel for a few seconds on each side. Charred outside, raw inside. Now living in South Carolina I’ve noticed quite a few people ordering like this at Greg Norman’s. Do you BBQ guy make your steaks like this ? If you go to Mastros (best steakhouse I’ve been to) and order a steak, you can basically get it as rare or as well done as you want. The key when cooking steak is: - get a prime cut from Costco - cover in salt and pepper, or Kinders Dry Rub (salt, pepper, garlic) - get cast iron skillet hot AF, use peanut oil - cook for 4 min on each side, sears it solid Also good to do a sear if you’re cooking tri-tip. I seared it 2 min on each side, then threw in oven at 350 to slow cook while covered in foil. That searing locks in the juices What you know about Kinder's?! I would recommend avocado oil over peanut. It's healthier and has a higher smoke point.
Good point on avocado oil. The searing recipe my wife and I have been using for a decade calls for peanut oil, but I see your point on avocado. Also see grapeseed oil may be worth a shot.
Have been frying more chicken lately, so a higher smoke point would be appreciated - thanks for the suggestion.
Kinders - I've been using them for years now. One of the better marinades on the shelf. Their garlic marinade is top notch, but their other sauces and rubs are a tier above the other shlock in the grocery store.
The other brand of rubs/spices that packs more flavor than the stuff in the spice section is Tampico, the cheapo Mexican spices in baggies. Ex: the Tampico Italian seasoning has a helluva lot more flavor than the overpriced stuff in small jars.
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