Steak Time!

[Davy Crockett]

Do they still have restaurants at livestock sales ? I haven't been to one since I was a kid but I remember they filled the place with the aroma of fresh beef on the grill.

 

[Ruttin]

placed some antelope on the grill tonight...turned out just ok🫠

 

[Eatsleeptrap]

placed some antelope on the grill tonight...turned out just ok🫠

Man...I should not have opened this before work. Now my guts are going to grumble all damn day.

 

[measure-it]

As a kid, I worked at the Mandan Kist Stockyard Cafe, ran by my step-dad. Was a do-all employee with dish-washing & grill cooking duties.
Those flat-top burgers and steaks were beyond good!

 

[Bossman]

As a kid, I worked at the Mandan Kist Stockyard Cafe, ran by my step-dad. Was a do-all employee with dish-washing & grill cooking duties.
Those flat-top burgers and steaks were beyond good!

Spent a great amount of time here as a kid..Great memories..Bill & Jerry Kist...Wasn't the auctioneer Pius Bitz?

 

[1lessdog]

As a kid, I worked at the Mandan Kist Stockyard Cafe, ran by my step-dad. Was a do-all employee with dish-washing & grill cooking duties.
Those flat-top burgers and steaks were beyond good!

A seasoned flat top grill, cooks up the best Steak and burgers. Way better than a open grill. The flat top cooks the meat in its own juices and fat. With a open grill it gets burnt and drips away.

 

[Fritz the Cat]

As a kid, I worked at the Mandan Kist Stockyard Cafe, ran by my step-dad. Was a do-all employee with dish-washing & grill cooking duties.
Those flat-top burgers and steaks were beyond good!

There were two blonde haired ladies who looked like sisters in the diner. The hamburgers were the best.

 

[Rut2much]

A seasoned flat top grill, cooks up the best Steak and burgers. Way better than a open grill. The flat top cooks the meat in its own juices and fat. With a open grill it gets burnt and drips away.

Couldn't agree more, the old bowling alley where I grew up did burgers this way and toasted the buns. The hi-ho in fargo comes close.
Some of the best places to get a great burger today remain in the almost ghost town bars and/or cafe's.
Jlbeers burgers are up there as well but the sardine can construction/atmosphere was not very intelligent.

 

[SDMF]

A seasoned flat top grill, cooks up the best Steak and burgers. Way better than an open grill. The flat top cooks the meat in its own juices and fat. With an open grill it gets burnt and drips away.

I agree regarding burgers. I’d rather have steaks on a grill, gas or charcoal, but not brandy-shiny new and clean. Grills need seasoned too.

 

[Prairie Doggin']

I agree on burgers. Had a burger at Sickies the other day that took me back to Foster County Fair...(circa 1982) bunch of church groups cooking in an open building, fly strips covered with flies, flat top burgers that were excellent...

 

[svnmag]

I like many styles of hamburgers. The best are "smashed" and "deep fried" in the pool of heated bacon grease from the large CAS which never leaves the stovetop: The reservoir starts with the first pack of bacon...the bitching/Democrat vulnerable woman then appears in short order: Stay strong: Skim cold grease off as necessary to prevent a fire. Sell it to a gay bar. Label it as "Artic Yak Semen", "Eagle Spunk", "Pig Hollow" etc.

The burgers only need buttered toast/good bread/buns. Even as I LIKE CHEESE; ANY condiment/topping is a diminishing return.

French fries and conversely BACON are also "best" from this "pool":



That is all.

 

[johnr]

They are gender neutral bars now

 

[SDMF]

I like many styles of hamburgers. The best are "smashed" and "deep fried" in the pool of heated bacon grease from the large CAS which never leaves the stovetop: The reservoir starts with the first pack of bacon...the bitching/Democrat vulnerable woman then appears in short order: Stay strong: Skim cold grease off as necessary to prevent a fire. Sell it to a gay bar. Label it as "Artic Yak Semen", "Eagle Spunk" or "Pig Hollow" etc.

The burgers only need buttered toast/good bread/buns. Even as I LIKE CHEESE; ANY condiment/topping is a diminishing return.

French fries and conversely BACON are also "best" from this "pool":



That is all.

I recall one of the Chef's from whatever "Pounds" was before it was Pounds talking about recipes on the a local radio talk show one day, I think a holiday was coming up. Anyway, something he mentioned was "poaching" a steak in Clarified Butter and searing to finish.

Never have given that a whirl.

 

[measure-it]

Flat top burgers: I'm guessing by taste: Sickies, 5-Guys, J L Beers

 

[guywhofishes]

I recall one of the Chef's from whatever "Pounds" was before it was Pounds talking about recipes on the a local radio talk show one day, I think a holiday was coming up. Anyway, something he mentioned was "poaching" a steak in Clarified Butter and searing to finish.

Never have given that a whirl.

Steak confit is a cooking method where steak is slowly cooked in fat, typically olive oil or butter, at low temperatures. This technique allows the meat to become tender and flavorful. The term "confit" originates from French cuisine, where it refers to preserving food by cooking it slowly in fat.

How to Prepare Steak Confit​

Ingredients​

• Steak (such as filet mignon or porterhouse)
• Olive oil or clarified butter
• Seasonings (salt, pepper, garlic)
• Fresh herbs (like thyme or rosemary)

Cooking Steps​

1. Prepare the Steak: Season the steak with salt, pepper, and any desired herbs.
2. Cook in Fat: Submerge the steak in olive oil or clarified butter in a pot. Heat it slowly until the internal temperature reaches around 135°F (57°C) for medium-rare.
3. Sear the Steak: After cooking, remove the steak from the fat and sear it in a hot skillet for a few minutes on each side to develop a crust.
4. Rest and Serve: Let the steak rest for a few minutes before slicing and serving.

Benefits of Steak Confit​

• Tenderness: The slow cooking process breaks down tough fibers, resulting in a tender steak.
• Flavor: Cooking in fat infuses the meat with rich flavors.
• Versatility: You can use various types of steak and seasonings to customize the dish.

Steak confit is a delicious way to enjoy steak, combining traditional cooking methods with modern flavors.

 

[Vollmer]

You guys would laugh at how I cook steak, half of the time. I do a 16-18 hour fast, every day, and eat a high protein diet. Part of that high protein diet is a steak and eggs meal once or twice per week. I'll buy one of the cheap steaks, like a tip sirloin, and cook it on the George Foreman. It's quick and handy, and does the job. In my mind, this is still better than a mickey d's meal.

Now, don't get me wrong, when I have the time, or if I'm at the lake, I use the grill, and prefer to eat a steak from the grill, but sometimes convenience wins.

 

[SDMF]

You guys would laugh at how I cook steak, half of the time. I do a 16-18 hour fast, every day, and eat a high protein diet. Part of that high protein diet is a steak and eggs meal once or twice per week. I'll buy one of the cheap steaks, like a tip sirloin, and cook it on the George Foreman. It's quick and handy, and does the job. In my mind, this is still better than a mickey d's meal.

Now, don't get me wrong, when I have the time, or if I'm at the lake, I use the grill, and prefer to eat a steak from the grill, but sometimes convenience wins.

The Foreman does a very good job getting an even cook and is very predictable each time it’s the same. I haven’t had good luck cooking steaks w/bones in them on the Foreman.

 

[1lessdog]

Steak confit is a cooking method where steak is slowly cooked in fat, typically olive oil or butter, at low temperatures. This technique allows the meat to become tender and flavorful. The term "confit" originates from French cuisine, where it refers to preserving food by cooking it slowly in fat.

How to Prepare Steak Confit​

Ingredients​

• Steak (such as filet mignon or porterhouse)
• Olive oil or clarified butter
• Seasonings (salt, pepper, garlic)
• Fresh herbs (like thyme or rosemary)

Cooking Steps​

1. Prepare the Steak: Season the steak with salt, pepper, and any desired herbs.
2. Cook in Fat: Submerge the steak in olive oil or clarified butter in a pot. Heat it slowly until the internal temperature reaches around 135°F (57°C) for medium-rare.
3. Sear the Steak: After cooking, remove the steak from the fat and sear it in a hot skillet for a few minutes on each side to develop a crust.
4. Rest and Serve: Let the steak rest for a few minutes before slicing and serving.

Benefits of Steak Confit​

• Tenderness: The slow cooking process breaks down tough fibers, resulting in a tender steak.
• Flavor: Cooking in fat infuses the meat with rich flavors.
• Versatility: You can use various types of steak and seasonings to customize the dish.

Steak confit is a delicious way to enjoy steak, combining traditional cooking methods with modern

Now this sound like a great steak. This method is like a flat top, you lose none of the juices and flavor that you would lose with a open grill.

What really bothers me is when a person is cooking burgers and they take the flipper and press down on the burger as it's cooking. They press all the juices out of the burger. Giving you a dry burger. Never press down on a piece of meat while it's cooking.

 

[Traxion]

A gallop of butter on top of my steak a minute before taking off and resting is a must. It’s not confit but it adds flavors.

The George does a great job on chicken breasts for sure. Never tried steak

 

[riverview]

im more of a porter house guy lately, I started doing the sear in a cast iron pan and finish in the oven with cranes and they were excellent, now that's how i cook my steaks.