Drybag Steak Contest - 5 Drybag Steak Starter Kits to be Given Away!

Discussion in 'Messages for All Guests and Members' started by tulsajeff, Dec 1, 2010.

  1. biteme7951

    biteme7951 Meat Mopper


    When I was growing up in a family of 8 kids, steak was a rare treat and to feed such an army mom would buy chuck steak to stay within her budget. My dad would salt & pepper  them and throw them on the grill... but while he was grilling them he would sprinkle them with beer. I can remember how we would mow thru them like a bunch of savages and remember the special flavor the beer gave them. I have incorporated the Beer into my steak marinades in honor of my dad because it always takes me back home.

    2 chuck steaks  (you can use any cut you like but will be doing yourself a dis-service if you don't try the chuck steak once)

    1/2 can of beer (take your pick they are all good!)

    1/4 cup of soy sauce

    1/4 cup of brown sugar

    1 teaspoon each of garlic granules and onion powder

    1/4 cup of oil

    CBP to your liking

    Cut the steaks into serving sized pieces. (do it now because it will be falling apart when it comes out of the marinade and will be hard to cut before it's cooked). place meat in a gallon ziplock bag. Mix all other ingredients in a bowl and pour over the steak pieces. Remove all air and seal, kneading the bag well to work the marinade into the meat. place the bag in the fridge overnight turning and kneading it a couple times whenever you are in the area.

    Get the grill good and hot and sear the meat to your liking.  Rare to medium is best because if you go any farther the sugar will burn. you can heat the marinade into a reduction if you want to but the meat will be full of all the goodies already.

  2. squirrel

    squirrel Master of the Pit OTBS Member

    Steak and Cheddar Biscuit

    Salt and Pepper a whole beef tenderloin. Tie to maintain shape. Smoke to internal temp. of between 125F and 135F depending on your preferred doneness. Bake cheddar biscuits. I use this recipe:


    The only thing I change is when making the butter topping I use fresh parsley and I reduced the amount of garlic powder from 1/2 to 1/4 (1/2 was just too much!)

    Slice tenderloin in thin slices. Place on biscuit and top with your favorite Italian dressing.


    Last edited: Dec 4, 2010
  3. plj

    plj Meat Mopper

    Awesome sponsored contest Jeff - I would loooove to try dry aging in the fridge!

    Best steak I ever ate:  Elk backstrap taken off the meat pole, butterflied, dusted with salt. "Warmed" about 8" over aspen coals, then dropped down to 2" to cook to medium. Eat in the dark with sourdough bread and water while looking at the autumn sky. Slept well that night.  :)
  4. squirrel

    squirrel Master of the Pit OTBS Member

    Smoked Ribeye Sandwich

    For this sandwich (and about 30 more[​IMG])  I smoked a 7 lb. bone-less ribeye to an internal temp of 130F. Only needed salt and pepper. Sliced it up after cooling and made this sammie on some homemade bread. Life is good.


    bearcarver likes this.
  5. RRPIL, that's an interesting method. I might even be inclined to do something similar with a standing rib roast sometime. Get the temp up like you do and then use a lower roasting temp and lengthen the cooking time out. I used to work at a steakhouse where we pulled dry-aged steaks and we'd  put them up on a stainless steel rack a ways up above some steam for a bit prior to grilling.

    Can't beat the buttery, rich flavor of a dry-aged steak! We have a place here locally that sells a variety of cuts I get mine from now aged a minimum of twenty-one days. Several months ago I learned about Drybag and am curious to try them. Friend of mine has a large cooler where I could lay several bags on a couple of Himalayan salt blocks for several weeks at a time.   
  6. rrpil

    rrpil Newbie

    SmokerMark - I became a "convert" a couple years ago to this method that we call "hot tubbing" on the BGE board. While I have yet to do a full standing rib roast myself I'm convinced it would greatly enhance the cook! OTOH I often use the method for 2# chunks of prime rib from sub-primals I've dry aged using the DrybagSteak product. Now if I can just get the picture order in proper sequence. but if not then "flip them in your mind" LOL

  7. ennoli

    ennoli Newbie

    Flank Steak Marinade

    -1 LB  flank steak

    -3/4 cup olive oil

    -1/2 cup  brown sugar

    -1/2 cup dry red wine

    -1/4 cup soy sauce

    -1  teaspoons ground ginger

    -3 whole green onions, coarsely chopped

    -3 cloves garlic

    -2 tablespoons vinegar
    1. Place the olive oil, light brown sugar, red wine, soy sauce, onion powder, honey, green onions, garlic cloves, garlic vinegar, ground ginger, and garlic powder in a blender. Puree until smooth; pour mixture into a resealable plastic bag. Add the steak, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator overnight.
    2. Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
    3. Allow the flank steak to rest at room temperature for 20 minutes. Remove the steak from the marinade, and shake off excess. Pour the marinade into a small saucepan and bring to a boil over high heat. Reduce heat to medium-low, and simmer for 10 minutes; set aside.
    4. Grill the steak on the preheated grill until it starts to firm, and is reddish-pink and juicy in the center, about 7 minutes per side, basting often with the sterilized marinade. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C)
  8. woodsman

    woodsman Newbie

    EASY AND DELICIOUS-we don't eat steak out because of this simple family recipe!

    Almost any steak will do, but we like t-bone, n.y. strip, sirloin, or porterhouse

    Here it is:
    -sprinkle adolfs tenderizer on one side of the steak. With a fork, start poking the entire surface with holes, at least half way through
    -flip steak over and repeat
    -then sprinkle a liberal dose of Weber Chicago Steak Seasoning on each side

    NOTE: It's best if you can let the steak sit in the frig for and hour or so after seasoning, but either way, the taste is unbelievable!!
  9. heetbrink

    heetbrink Newbie

    Coat steak with kosher salt both sides.

    Put in sealed bag and submerge in warm (not hot) water for about 1 hour.

    Pat very dry (do not rinse).

    Put on hot BBQ, turn often.

    Cook till desired done-ness, then let rest for a few minutes.


    Last edited: Dec 7, 2010
  10. eman

    eman Smoking Guru Staff Member Moderator OTBS Member


     Seems like everyone does a steak pretty much the same .Season ,Heat , Cut , Eat.

     Here's a lil thing we like to do.

     I allways buy whole boneless rib eyes and cut them myself and usually i leave about a third of the tail end . Take this third and slice it as thin as you can.

    Get 1 stick un salted butter and 1/4 cup worcesterchire. Melt the butter in a skillet over low heat ,add the wocestershire.

     I weigh out 1/2 lb of the sliced meat per person. add the meat to the butter mixture and stir to coat the meat.

    Remove the meat from the butter and right into a hot skillet w a big splash of   olive oil and 1/4 stick melted butter.

     Season to your taste. I use CBP and a little old bay.

     Fry till done. Serve on a good fresh soft roll w/ some grilled onions and pepperjack cheese.

    Dress if you want to but i like the meat ,onions and cheese.

     I guess these would be ,Philly sliders???
    Last edited: Dec 7, 2010
  11. squirrel

    squirrel Master of the Pit OTBS Member


    Ribeye Salad

    Salad greens, tomatoes, bacon, parmesan cheese, cheddar cheese, and pine nuts with a medium rare ribeye topped with Mad Hunky.
  12. thebarbequeen

    thebarbequeen Smoking Fanatic

    Well, this came out really good last night so why not give myself a go at this? 

    3 large Grass-fed , lightly aged (about 10 days) 1-1/2 " bone in rib eyes rubbed with

    5 garlic cloves minced and mixed with about 2-3 Tbsp, dijon mustard , massage onto steaks and let them rest @ room temp about 15-20 min.

    sprinkle with freshly ground pepper, kosher salt, tiny dash of Old Bay cause I love that stuff.

    Heat grill to hot, around 500.  cook 5-7 min / per side, took them to 138 - 142 (some variations in size, which is good cause kid & I like 'em bloody and the hubby not so much)

    While they are having their 6-10 minute rest period, put some thinly sliced Stilton on top to get just a little melted.  Served with carmelized onions and shrooms sauteed in butter and olive oil with fresh garlic, old bay, salt and pepper.  Served with a 2007 DeLille D2 cabernet, and an Elysian IPA.  We're equal opportunity drinkers.
  13. noswar

    noswar Newbie

    Recipe for perfect steaks on a Weber Gas Grill: Season 1 1/2" thick Ribeye, Porterhouse or T-bone liberally with lemon pepper. Remove the grates from your gas grill and place the grates directly on the flavorizer bars. Clean and oil the grates, then place the steak on the grates. After 2 minutes rotate the steaks 1/4 turn. When juices begin to pool on top of the steak flip it and cook until the steak reaches the desired doneness.
  14. ronbeaux

    ronbeaux Newbie

    STEAK! My favorite. Especially a good thick ribeye. Nothing fancy, just a little seasoning of EVOO, salt, and pepper(fresh cracked.) Get the cast iron grates hot at 550 degrees and let them hold for at least 30 minutes over a good charcoal bed of coals. Right before you throw them on put in a chunk of hickory wood to make some smoke. Then depending on how thick they are I like the 2-2-2-finish method. If they are over 1" then I like to reverse sear them. These were 2-2-2-finish.

    The 2-2-2-finish is just what it sounds like. 2 minutes then rotate 180, the 2 minutes and flip, then 2 minutes and rotate until they feel right. I use my hand texture to tell when they are rare, medium, or well done.

  15. ronbeaux

    ronbeaux Newbie

    Prime rib roast. Who could ask for better? I like the reverse sear method. Season with salt and pepper and a little garlic and put it on the grill running at 250 degrees. Cook until the internal is at 100F and then pull and set aside. Raise the gril temp to 500 and replace the prime rib on and sear on all sides until you get to 140.


  16. bigsmoker

    bigsmoker Newbie

    I typically dry age either a strip or ribeye every 8-10 weeks.  I have a friend who owns a butcher shop so many times I procure a Prime cut.  Since I am able to identify the packing date of the meat I wet age the meat for a minimum of 4 weeks.  At that time I dry age for another 3 weeks.  I cut nice thick steaks and vacuum seal them individually.  Since the flavor of the beef is so good I have a very simple procedure for cooking.


    1.  Fire up my Primo Oval Junior with the firebox divider installed.  Left cooking grate inverted so the coals are only a few inches away.  Natural lump charcoal is the fuel.

    2.  Allow the temperature to come to 550f.

    3.  Sear the unseasoned steak for about 90 seconds per side, turning half way through to get the nice cross hatch marks.


    Move the seared steaks to the opposite side of my Primo.  The steaks now have no direct heat source underneath them.  Lay a small piece of smoking wood(I use Jack Daniels whiskey pieces most times)on the side where the steaks were.  Apply to one side of my steak a simple seasoning of salt, pepper and garlic.  Shut my top and bottom draft vents and wait 3 to 4 minutes... then flip and repeat. 


    After the second flip remove from the Primo and rest for about 5 minutes.  Plate and eat!!!


    It's just that easy.
  17. pb22pop

    pb22pop Newbie

    One or my favorite steak recipies was given to me by my friend Max Rosen. It is a rolled flank steak.


    flank steak

    Olive oil

    fresh herbs (rosemary, thyme, sage)

    1/4 lb thin sliced prosciutto

    roasted red peppers

    dried basil

    bleu cheese (originally called for parmesan, use what you like)

    Partially freeze the flank steak so you can slice it in half to make 2 thin steaks.

    Marinate overnight in olive oil, balsamic vinegar and whatever herbs you like.

    Lay out the steak and place a layer of proscuitto on it

    Lay roasted peppers on 1/3 to 1/2 of steak

    sprinkle with basil and a nice amount of bleu cheese

    roll tightly into a log. hold in place with toothpicks

    grill at  400-450 degrees for about 30-40 minutes until med-rare

    slice about 1 1/2 inches

  18. Seasoning is simply salt, fresh ground pepper, garlic powder (maybe a little Tony Chachere's Cajun Seasoning)

    [font=Tahoma, Arial, Helvetica, sans-serif]"REVERSE SEAR[/font][font=Tahoma, Arial, Helvetica, sans-serif]" (the FINNEY Method)  http://www.ironpigbbq.com/Reverse-Sear.html[/font]

    [font=Tahoma, Arial, Helvetica, sans-serif]1. Thaw meat (if frozen). If meat is refrigerated, remove from fridge when you go out to light grill. [/font]

    [font=Tahoma, Arial, Helvetica, sans-serif]2. Pre-heat your grill to 200* and let stabilize. You can go as high as 250*. Higher really, but the lower the better. Also, a lower cooking temp will get you a smaller rise in internal temp from carryover heat.[/font]

    [font=Tahoma, Arial, Helvetica, sans-serif]3. Insert meat probe into meat and place on the grill. Go as indirect as you can with your cooker. You want gentle heat. A ceramic cooker is better for that than an oven. (because an oven cycles on and off to keep temps within a range)[/font]

    [font=Tahoma, Arial, Helvetica, sans-serif]4. When the internal temp of the meat reaches 5* below your target temp (if cooking at 200-230*) remove steak to a plate and loosely tent with foil. (as much as 10* under your target if cooking at 250*) Leave probe in meat.[/font]

    [font=Tahoma, Arial, Helvetica, sans-serif]5. Open vents on grill and raise temp as high as you feel comfortable. The higher the better to keep a low internal finish temperature. (I know this sounds backwards or reverse even, but trust me)[/font]

    [font=Tahoma, Arial, Helvetica, sans-serif]6. When the internal temp of your meat has dropped 2 - 5* from it's carryover temp high, remove the probe and place meat directly over, and as close to the coals as your cooking rack allows. (on a Primo with a full load of charcoal you should be within a few inches, max) With extremely high heat and close proximity to the coals you should have a good sear in seconds. (remember, at this point you're only searing... the meat is cooked, so don't leave it on there longer than you have to)[/font]

    [font=Tahoma, Arial, Helvetica, sans-serif]*If you really want a taste treat, put some crumbled blue cheese on the steak before serving.[/font]
    Last edited: Dec 9, 2010
  19. jjmed33

    jjmed33 Newbie


    Lightly rubbed with a chipotle rub and on @ 475, flipped


    sliced and plated with a black bean puree

  20. ak1

    ak1 Master of the Pit OTBS Member

    I like mine simple.

    1.5" thick ribeyes or strip loins. a splash of soy sauce on each side, then sprinkled with Montreal Steak spice.  Cooked over hot coals until medium rare.

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