Roughly 22 hrs till going on the grill. WWYD between now and then?
Roughly 22 hrs till going on the grill. WWYD between now and then?
by WorstDeal
45 Comments
StJolly777
Salt brine
m_adamec
grab a baking sheet and wire rack, salt steaks, put away in fridge until an hour before cook time
tkwp-01
Brine those suckers
Warm_Strawberry_4575
Throw together a nice spice rub. Nothing too complicated. Add those same seasonings to a butter and use it too baste when cooking in pan or add a dollop rite after you grill it.
Numerous-Ad2571
Try to refrain from beating them.
Dry brine, my man!
Effective_Being_5305
Salt and put on a wire rack in the fridge.
MetalWhirlPiece
salt and pre-sear (like a min per side under the oven broiler, not enough to do the crust, but enough to cook some moisture off the surface ).
Langdon_St_Ives
Throw one on the grill, keeping the other one for tomorrow.
Arthurelwooda
Cook one and eat it
WhooooooCaresss
Salt
garden_dragonfly
Forget it on the counter then question if it’s safe to eat tomorrow
Resident_Rise5915
Beer?
Epsdel
Sprinkle both sides with salt, pepper, and garlic powder and rest in lowest part of fridge on a wire rack over a baking sheet covered by a mesh strainer.
GoBuffaloes
Not a pre-cook tip, but them is some fantastic looking caps. If you are slicing the steaks to serve, separate the cap muscle and cut it crosswise as medallions.
Rjskill3ts21
Have you tried measuring your own length against it to make sure you’re a man
Frenchie_Fiend707
Take a bite
KreativeKartel
beat it
Potato_body89
Probably grab a drink and smoke a cigar
Redgecko88
Salt brine on each for 1 to 3 hours prior. Let steak temper on the counter for about an hour almost room temp. Pat dry.
Worcestershire sauce. Light EVOO Garlic powder Cracked pepper Kosher salt Light Weber Chicago Steak Seasoning
Let them sweat for 30 minutes. Fire up the grill and go.
emergency_pants
Invite me over.
theOGpussygrabber
Salt and pepper, then strip down and tuck your package back between your crossed legs and hold those cuts up to your tits and dance around in front of the mirror
static-klingon
Pound six beers jerk off, go to sleep and then wake up when it’s time to cook
DanjaINC
take a nap
RationalRhino
This is a lovely top-down photo but because of that this post begs the question… how thick is your meat?
Cover it with an abusive amount of salt and let it air dry in the fridge. Brush off excess, then temper at room temp for a bit before dropping it in a skillet with 500° tallow. Then burger press on top, and sear both sides
Imaginary-Jacket-261
Read to them
eveis1
Get rid of who ever the second steak is for so you can have both.
ClerklierBrush0
Salt it and go to sleep early so you can get it faster like a kid on Christmas
Both have yielded great hanger steaks. I am using healthy boy mushroom soy in the Dales marinade. Choice of soy definitely impacts the flavor profile. I wouldn’t marinade in Dales overnight, although the copycat is less intense than the original. The dry rub is nice if done overnight.
ShawnSimoes
That’s enough time to have a couple glasses of whiskey
Finger_Particular
Send to fridge brine 21 hours and forget.
SlippyBoy41
Wire rack. Well salted. Uncovered in fridge.
SheffieldsChiefChef
U been had dude, half the price you paid was just for that godawful fat.
rayquazza74
Love mine with Worcestershire sauce so I’d drizzle some of that on each side, then salt the f out of both sides. Then once you’re gettin ready to cook you dab all the juices off with paper towel til they’re dry.
Devyy
Probs jerk
PoopPant73
Sleep, get up, sleep, grill and drink beer.
marioz64
SALT
Fuhgaws
Drink beer and get the fire going
lets_try_civility
Dry brine.
CompetitiveSpecial58
Salt on wire rack and sheet pan about 3-4 before cook. Pull out about 40min before cook to temper. Season with whatever loved seasonings before reverse searing. I’m a butter baste person, but finish slowly in the oven is also okay
Better-Screen957
what is beat my meat?
zooko71
Nor a thing
Low-Obligation2626
(salt overnight in frig as mentioned) start drinking b/c that steak is gonna be fire. nice ribeye cap sections too.
45 Comments
Salt brine
grab a baking sheet and wire rack, salt steaks, put away in fridge until an hour before cook time
Brine those suckers
Throw together a nice spice rub. Nothing too complicated. Add those same seasonings to a butter and use it too baste when cooking in pan or add a dollop rite after you grill it.
Try to refrain from beating them.
Dry brine, my man!
Salt and put on a wire rack in the fridge.
salt and pre-sear (like a min per side under the oven broiler, not enough to do the crust, but enough to cook some moisture off the surface ).
Throw one on the grill, keeping the other one for tomorrow.
Cook one and eat it
Salt
Forget it on the counter then question if it’s safe to eat tomorrow
Beer?
Sprinkle both sides with salt, pepper, and garlic powder and rest in lowest part of fridge on a wire rack over a baking sheet covered by a mesh strainer.
Not a pre-cook tip, but them is some fantastic looking caps. If you are slicing the steaks to serve, separate the cap muscle and cut it crosswise as medallions.
Have you tried measuring your own length against it to make sure you’re a man
Take a bite
beat it
Probably grab a drink and smoke a cigar
Salt brine on each for 1 to 3 hours prior. Let steak temper on the counter for about an hour almost room temp. Pat dry.
Worcestershire sauce.
Light EVOO
Garlic powder
Cracked pepper
Kosher salt
Light Weber Chicago Steak Seasoning
Let them sweat for 30 minutes. Fire up the grill and go.
Invite me over.
Salt and pepper, then strip down and tuck your package back between your crossed legs and hold those cuts up to your tits and dance around in front of the mirror
Pound six beers jerk off, go to sleep and then wake up when it’s time to cook
take a nap
This is a lovely top-down photo but because of that this post begs the question… how thick is your meat?
Dry brine
https://preview.redd.it/739e3ayik7le1.jpeg?width=1080&format=pjpg&auto=webp&s=2bb8dbbffd633003a915f970ea5e72b199713c62
Cover it with an abusive amount of salt and let it air dry in the fridge.
Brush off excess, then temper at room temp for a bit before dropping it in a skillet with 500° tallow.
Then burger press on top, and sear both sides
Read to them
Get rid of who ever the second steak is for so you can have both.
Salt it and go to sleep early so you can get it faster like a kid on Christmas
Ok, so I have been doing copy cat recipes lately. One is Dales marinade https://www.food.com/recipe/dales-steak-marinade-531616. And the Texas Roadhouse dry rub. (Minus chili powder) https://grillonadime.com/texas-roadhouse-steak-seasoning-recipe/
Both have yielded great hanger steaks. I am using healthy boy mushroom soy in the Dales marinade. Choice of soy definitely impacts the flavor profile. I wouldn’t marinade in Dales overnight, although the copycat is less intense than the original. The dry rub is nice if done overnight.
That’s enough time to have a couple glasses of whiskey
Send to fridge brine 21 hours and forget.
Wire rack. Well salted. Uncovered in fridge.
U been had dude, half the price you paid was just for that godawful fat.
Love mine with Worcestershire sauce so I’d drizzle some of that on each side, then salt the f out of both sides. Then once you’re gettin ready to cook you dab all the juices off with paper towel til they’re dry.
Probs jerk
Sleep, get up, sleep, grill and drink beer.
SALT
Drink beer and get the fire going
Dry brine.
Salt on wire rack and sheet pan about 3-4 before cook. Pull out about 40min before cook to temper. Season with whatever loved seasonings before reverse searing. I’m a butter baste person, but finish slowly in the oven is also okay
what is beat my meat?
Nor a thing
(salt overnight in frig as mentioned) start drinking b/c that steak is gonna be fire. nice ribeye cap sections too.