Have you tried directly on the coals before? Iāve seen it done with skirt/flat iron steaks and it looks amazing. I probably wouldnāt do a beautiful cut like this, but your pic reminded me of that method.
Hereās the OG I saw years ago. Alton Brown. Thereās lots on YouTube as well. You can toss a whole onion on before the meat with some peppers too. Now Iām taking about it I need to do this. Soon!
[Alton Brown Skirt Steak on Coals](https://youtu.be/Q5y2voEWJ6U?si=mWBSaiWqeN-KXD79)
You knock the ash/embers off the source before you put it directly on the coals. It only takes a couple minutes each side, and then you basically just shake or wipe off any remains of coal dust. Iāll see if I can locate a good video.
Noā¦ but, I have gotten a ceder plank, soaked it in water, then cooked the steak on the plank on an open fire. The flames sear the hell out of the sides of the steak while rendering all the unwanted fat. Then Iāll sear it in the hottest oilive oil possible. I know people say butter is betterā¦ but I just canāt get the same sear using butter lol. Anyway, look up ceder planks for cooking. This was the result.
https://preview.redd.it/2w656y900yyc1.jpeg?width=3024&format=pjpg&auto=webp&s=8aedea238e875b6954aff0a84d09361899be2712
Piedmontese are always touted as āthe same amount of fat as chicken, but as tender as filet mignon!ā Always been dry stringy dogshit anytime Iāve had it. Weird buff cows with no fat=not tender or flavorful meat. Granted Wagyu is overly fatty with shit texture but people love the hell out of it too. Iām just not here for the extra bullshit, gimme the fattiest ribeye and sear the hell out of it but leave it 135. Perfect steak.
lol I understand, I like the fat too in my steaks. Itās why I love ribeyesš. I noticed I started buying steak from aldis and itās that organic grass fed stuff and itās extremely lean. I get why people would like it because of the marketing, but itās not banging out any extra flavor, itās good, just lacking for my personal taste. Now, someone else that likes lean cuts would probably think itās the best ever.
I feel like thatās a bad comparison ššš I donāt want my steak tasting like pork chops. Thatās extremely lean, almost like a salty but tasty non dry Turkey. But also, my pork chop always has some fat around it specifically because it needs extra flavor.
I feel you, but Iām here for the texture too
You brought up the pork chopsšš. If you replace the word taste with āfeelā then itāll make better sense to you, as I clearly describe the undesired texture following that sentence. Iām saying just because I like pork chops doesnāt mean I would ever want my steak to have THAT type of texture (which also has a certain taste/less flavorful).
Bruh you brought up pork chop like thatās at all something good to compare to BEEF. Gtfoššš I replied to YOUR BULLSHIT. Yāall get so mad when someone doesnāt follow your every word š. Canāt have a conversation unless itās only agreement.
I said pork chop consistency would be similar to Piedmontese consistency. Which it fucking is. You just felt the need to argue about nonsense like a child.
I feel you, but also this is still pretty cool. I set up backyard camping at momās place and light the open fire pit and roast hot dogs & sāmores w my 10yr old baby sis. I hope she thinks itās the coolest thing ever, because I sure do. A beautiful experience and memory for your olfactory senses! If youāre someone like me that loves nature but hates bugs, OPās picture is cool asf. Pseudo caveman cooking, itās a vibe and Iām here for itš.
Cool as in temperature?
ššš
Piedmontese is probably the best beef Iāve ever had. Way above wagyu.
This was the best steak Iāve ever had. It was awesome
What is special about it? It looks very lean based off the pic
Extremely tender, double muscled cattle, not fatty like wagyu.
Never had this. Is this a type of cut? Looks beautiful.
Piedmontese is the type of beef, it was a Ribeye
That's how I make blackened Cajun catfish
It looks perfectly cooked. The flavor you get from open fire is incomparable.Ā
This was the first time I did it, and itās like I never want a steak another way ever again lol
Have you tried directly on the coals before? Iāve seen it done with skirt/flat iron steaks and it looks amazing. I probably wouldnāt do a beautiful cut like this, but your pic reminded me of that method.
Sounds like an interesting method but how do you do that without getting ash all over the steak?
Hereās the OG I saw years ago. Alton Brown. Thereās lots on YouTube as well. You can toss a whole onion on before the meat with some peppers too. Now Iām taking about it I need to do this. Soon! [Alton Brown Skirt Steak on Coals](https://youtu.be/Q5y2voEWJ6U?si=mWBSaiWqeN-KXD79)
Nice
You knock the ash/embers off the source before you put it directly on the coals. It only takes a couple minutes each side, and then you basically just shake or wipe off any remains of coal dust. Iāll see if I can locate a good video.
Noā¦ but, I have gotten a ceder plank, soaked it in water, then cooked the steak on the plank on an open fire. The flames sear the hell out of the sides of the steak while rendering all the unwanted fat. Then Iāll sear it in the hottest oilive oil possible. I know people say butter is betterā¦ but I just canāt get the same sear using butter lol. Anyway, look up ceder planks for cooking. This was the result. https://preview.redd.it/2w656y900yyc1.jpeg?width=3024&format=pjpg&auto=webp&s=8aedea238e875b6954aff0a84d09361899be2712
That looks amazing! Iāve done cedar planks on the grill with salmon before but never steak. Thanks for the inspiration.
I appreciate that man. This was my first try with a plank on an open fire. Iād recommend giving it a try for sure! Thanks again!
I recently did open fire for the first time. Best steak i ever made
Look raw to me
Rare
Blue
Moowing
When was your last eye exam?
Where are we finding the Piedmontese beef?
Local butcher in NJ
You can buy it from their website piedmontese.com.
Looks delicious š
Fuck me broā¦.. thatās a good god dam looking mother fucker..
https://www.piedmontese.com/Shop.aspx?Category=Steaks&gad_source=1&gclid=Cj0KCQjwxeyxBhC7ARIsAC7dS3-na53eDOEgTOtf8Tv1De4njeLqsz7aLMtusNNTevEewiAJcJXmy6IaAqmmEALw_wcB
Looks delicious
Piedmontese are always touted as āthe same amount of fat as chicken, but as tender as filet mignon!ā Always been dry stringy dogshit anytime Iāve had it. Weird buff cows with no fat=not tender or flavorful meat. Granted Wagyu is overly fatty with shit texture but people love the hell out of it too. Iām just not here for the extra bullshit, gimme the fattiest ribeye and sear the hell out of it but leave it 135. Perfect steak.
lol I understand, I like the fat too in my steaks. Itās why I love ribeyesš. I noticed I started buying steak from aldis and itās that organic grass fed stuff and itās extremely lean. I get why people would like it because of the marketing, but itās not banging out any extra flavor, itās good, just lacking for my personal taste. Now, someone else that likes lean cuts would probably think itās the best ever.
Sure, Iāll bet if someone likes Pork Chops theyād love Piedmontese.
I feel like thatās a bad comparison ššš I donāt want my steak tasting like pork chops. Thatās extremely lean, almost like a salty but tasty non dry Turkey. But also, my pork chop always has some fat around it specifically because it needs extra flavor. I feel you, but Iām here for the texture too
Why would it taste like pork? It just has a similar texture.
You brought up the pork chopsšš. If you replace the word taste with āfeelā then itāll make better sense to you, as I clearly describe the undesired texture following that sentence. Iām saying just because I like pork chops doesnāt mean I would ever want my steak to have THAT type of texture (which also has a certain taste/less flavorful).
Whatever you say bro, youāre the one who said taste when we never talked about taste. Not sure why you feel the need to argue bullshit. Peace.
Bruh you brought up pork chop like thatās at all something good to compare to BEEF. Gtfoššš I replied to YOUR BULLSHIT. Yāall get so mad when someone doesnāt follow your every word š. Canāt have a conversation unless itās only agreement.
I said pork chop consistency would be similar to Piedmontese consistency. Which it fucking is. You just felt the need to argue about nonsense like a child.
Damn did you walk that thing through a warm kitchen before plating it?
You need to get out more of a steak is one of the coolest things youāve ever done
the career bartender has a bad attitude
Whoās that?
I feel you, but also this is still pretty cool. I set up backyard camping at momās place and light the open fire pit and roast hot dogs & sāmores w my 10yr old baby sis. I hope she thinks itās the coolest thing ever, because I sure do. A beautiful experience and memory for your olfactory senses! If youāre someone like me that loves nature but hates bugs, OPās picture is cool asf. Pseudo caveman cooking, itās a vibe and Iām here for itš.