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

[billm75]

Chuck Eyes as Rib Eyes

4 Chuck Eye Steaks

1/2 cup Frank's Red Hot Sauce

1 12oz. bottle of Coors Original beer

1 tsp Kosher Salt

1 tsp Garlic Powder

1 tsp Fresh Ground Black Pepper

1 tsp Chipotle Powder

1 Tbsp Worcestershire sauce

Put all ingredients in a 1 gallon zip top baggie and remove as much air as possible.  Shake to combine all ingredients and refrigerate for 5 - 6 hours.  Turn steaks over in bag at least once during marination period.

While this is going on, fire up your charcoal grill with a full chimney of natural lump charcoal.  Get your grill up to 500 degrees+ and add a handful of Hickory Wood chips that have been soaked in water to the charcoal.  Place your steaks on the grill directly over the coals and allow to sear for 3 minutes.  Turn the steaks 1/4 of a turn and cook for another 2 minutes.  Flip the steaks, cook for 2 minutes, turn 1/4 turn and finish for 2 minutes. 

Remove the steaks to your plate and tent loosely with foil for about 15 - 20 minutes before serving.  Drizzle steaks with a splash of lime juice and worcestershire, and serve with your favorite side dishes.  When you cut into these chuck eye steaks, you'll SWEAR you have a hunk of super top notch Ribeye.

 

[mrrmobile]

The Perfect Steak

1-1/2” Thick cut T-Bone or Porterhouse steaks (any cut will do)

Steak Rub (to taste)

1 Stick Butter

Steak Rub:

½ Cup Kosher Salt

½ Cup Ground Black Pepper

½ Cup Granulated Garlic

1 T Cayenne Pepper

¼ Cup Onion Powder

Wood:

Mesquite wood chips

Hickory wood chips

Directions: 

1. Apply a generous coating of rub to all areas of the steaks.  Wrap tightly in plastic wrap and refrigerate overnight (8-10 hours).
2. Take equal parts Mesquite and Hickory wood chips and place into bowl and cover with water. (Let soak for minimum of 1 hour).
3. Take steaks out of refrigerator and let them come to room temperature while preparing your smoker. 
4. Unwrap the steaks and smoke them at 225°F until internal temperature reaches 100°F.
5. While steaks are smoking, fire up charcoal grill and preheat to 500°F.
6. Once internal temperature of 100°F has been reached, transfer the steaks to the hot grill and sear on one side for two minutes.
7. When you flip your steak, IMMEDIATELY put 2-3 pats of butter on top and close lid to grill.
8. Sear the second side for two minutes or until desired doneness. 
9. Remove and place additional pat of butter on top of steak and rest for 2-3 minutes before serving.

 

[plj]

Uncle William's marinated steak. Serve with baked spuds, skip the veggies.

This recipe is intended for chuck steaks, but in my generation (and my kids) this is our family secret go-to recipe for venison steaks.

Mix all ingredients and marinate 4 large steaks for 24 hours:
1 cup soy sauce
1/2 cup molasses
1/2 cup Veg oil
2 tsp ginger
1 tsp dry mustard

My customization to this 3 generation family favorite: I add 1 drop of liquid smoke to the marinade - because I havent figured out how to get a light smoky flavor in a medium rare quick-cooked steak!

Broiling is the recommended method, with the marinade juices. My preference is to cook over charcoal, low grate, high heat. Or the weber when necessary. We have occasionally cooked it over a fire (bed of coals) while camping.  We like the outside well done (not quite charred), the inside pink but hot.

 

[nshaw65]

Deep Fried Ribeye

If you love deep fried turkey as much as I do you'll love this steak recipe.

Marinate 1" - 1 1/2" steaks with your favorite seasoning. I like Boston Brown Steak Rub.

http://www.bostonbrownsteak.com/index.html

Heat oil in turkey fryer to 325.

Slowly lower steaks in oil.

Cook 4 1/2 min. for med rare.

Let the oil drain and rest for 2 min and serve.

Yum Yum Delicious

 

[smokey mo]

I'm not even sure why I want to try this when Squirrel has so many posts on here. My keyboard JUST dried out.   

the Mo trick.

rib eyes thick cut from the local butcher warmed on the counter 30 min, coat with fresh cracked pepper and a slat mix from Spain (Med sea salt and red pepper flakes) light coat EVOO.

get the grill as hot as I can 650-700 is a good start. Sear on both sides 4 minutes then after last turn I put 1/3  a stick of butter on each steak leave on grill a way from direct heat.for 1.5 minutes pull and let rest.

Then enjoy the best steak ever with nice baked potato and lightly steamed asparagus...ahh.

sorry no pics

 

[smokey mo]

Alright Squirrel I am going to try to keep up...

The ever favorite west coast TRI TIP!

Coat Roast with dry rub wrap and let set in fridge overnight. Remove and let warm on the counter.  Prep smoker with hickory and maple.  Smoke roast until internal 90-100* then move to grill the sear until 130*

Pull and let rest 15min. slice across the grain and serve on fresh crusty bread or hoagie bun with peperoncinis and BBQ sauce (Mrs. Mo).

again no pics sorry

 

[conundrum54]

Grilled Steak w/ Vegies

2 (16-ounce) beef porterhouse steaks, cut 1-inch thick
2 cloves garlic, finely minced, divided use
1 1/2 teaspoons dried basil leaves, divided use
1/2 teaspoon coarse ground black pepper
1 tablespoon olive oil
1 large zucchini, cut into 2 x 1/2-inch pieces
1 small onion, cut into thin wedges
1 1/4 cups sliced fresh mushrooms
1/4 teaspoon salt
6 cherry tomatoes, cut in half

1. Season beef Porterhouse steaks with 1 clove of the garlic, 3/4 teaspoon of the basil and the pepper. Place steaks on grid over medium coals. Grill to desired doneness, turning once. 
2. After turning steaks, heat oil in large heavy skillet on grill over coals. Add remaining clove garlic, zucchini and onion; cook and stir 4 to 5 minutes. Add mushrooms, salt and remaining basil; continue cooking 2 minutes, stirring frequently. Add tomatoes; heat thoroughly.
3. Serve steak with vegetables spooned over top or alongside

 

[thebarbequeen]

Well, I don't really want to be redundant, but...ok. plus, I'd really like one of these drybag systems!  As others have said, a good steak needs little or nothing more than cracked black pepper, garlic and sea salt.  These lightly aged  (about 10 days) new yorks from my butcher sat in those for a few hours, then came up to room temp.  

What sets these apart is the special ingredient - getting to cook them with your kids.  These were done in the broiler, about 5" from heat, total of about 7 min. to 135-138.

teen-age boy. 'nuff said. the blonder ones are ours. 

Their menu - steak, sauteed mushrooms and garlic, garlic mashed potatoes. No sliced shots, teenagers eat fast.

 

[rrpil]

I'm not stuffing the ballot box since I already have disqualified myself from the drawing, but I wanted to whet your appetite for the tpye of results you can get at home with the DrybagSteak products. This Saturday night will be a feast of beef with this 1 poind 10.5 oz prime rib from a sub-primal I had aged this summer for 45 days. Since my wife and I are big beef eaters I doubt there will be any leftover! I do plan to post follow up pictures come Sunday.

BTW please stop over and check our forum - we don't bite - we just mellow with age!

 http://www.drybagsteak.com/forum  

 

[smokey mo]

I'm not stuffing the ballot box since I already have disqualified myself from the drawing, but I wanted to whet your appetite for the tpye of results you can get at home with the DrybagSteak products. This Saturday night will be a feast of beef with this 1 poind 10.5 oz prime rib from a sub-primal I had aged this summer for 45 days. Since my wife and I are big beef eaters I doubt there will be any leftover! I do plan to post follow up pictures come Sunday.

BTW please stop over and check our forum - we don't bite - we just mellow with age!

 http://www.drybagsteak.com/forum  

With a tear in my eye and a rumble in my tummy I have to say it is sick and wrong to toy with the emotions of your friends....

I can't wait to taste that picture with my eyes on Sunday...

 

[sloweredcivic]

When we do rib-eye's they are pretty simple but AMAZING!!!

The night before I season the steaks liberally with spicecraft prime rib and burger seasoning.

Then I mince a clove of garlic and spread it on the bottom of some tupperware set the steak on the garlic, mince another piece spread it over the steak, stack the next steak on there, and repeat till the last steak in the pile.

I let them sit over night in the fridge, the next day I take them out about an hour before dinner to let them acclimate to room temp.

I start the Traeger and set it to high, about 450.

Then place them on the Traeger for about 20 minutes only turning once,

I let them rest for about 10 min and voila you have a delicous steak with a slight smokey flavor, that has a slight char we like from grilling and tastes like prime rib!!!

 

[ondagawood]

I'll use this preparation (marinating) for mostly all the steaks I grill. I don't measure, don't have to

if your a good cook !  (yes I am good)

  Must use a glass dish

Enough balsamic vinegar to cover bottom of dish

Maybe 2 tblsp red wine vinegar

4-6 turns on the pepper mill

1-2 tblsp EVOO

A pinch of crushed rosemary

One quick shake of fine sea salt

Oregano - two shakes

Some merlot wine or chianti 1/4 cup or so

Two short shakes of garlic powder

  Stab meat a few times with a fork (optional) some times I do, some not.

Let it rest in fridge for an hour or two, flip it once so each side gets a bath.

Get it out of the fridge about 30-40 minutes before you hit it on the grill.

 Cook and enjoy !

Scott

 

[rrpil]

I hot tubbed this chunk for 70 minutes and then hit it with kosher salt plus a dry mustard based home made rub that we love on prime rib.


After about 30 minutes on a 330° fire indirect it hit 127° internal, so I removed, left my fire go ballistic and returned the meat to a brief 15/15/15/15 tickle in the flames.


I let it sit for 10 minutes and then sliced it open to reveal these perfect medium rare halves.



This was a delightful prime rib meal - fork tender and so tasty. Even the rub merged with the seared outer aged rind was so wonderful! By and far 45 days is my minimum aging benchmark!  

Quote:

I'm not stuffing the ballot box since I already have disqualified myself from the drawing, but I wanted to whet your appetite for the tpye of results you can get at home with the DrybagSteak products. This Saturday night will be a feast of beef with this 1 poind 10.5 oz prime rib from a sub-primal I had aged this summer for 45 days. Since my wife and I are big beef eaters I doubt there will be any leftover! I do plan to post follow up pictures come Sunday.

BTW please stop over and check our forum - we don't bite - we just mellow with age!

 http://www.drybagsteak.com/forum  

 

[fredr500]

Quick and easy. Preheat grill as hot as you can. Take the best steaks you can afford, about one inch thick. Cover both sides with Salt Lick Rub, sit for 10 minutes, then grill about 3 minutes/side.

Fred

 

[monock]

Ingredients:

1 - NY Strip Steak

1 Tablespoon Olive oil

In a small bowl combine:

1 tsp Salt

1 tsp Black pepper

1 tsp Garlic powder

1/2 tsp Dill seed

1/4 tsp cayenne pepper

Coat steak with oil and then sprinkle with spice combination.

Grill to desired doneness.

 

[ukmatt]

Bacon-Wrapped Umami Filets

I love the tenderness of a filet but it sometimes falls short on flavor.  This recipe bumps up the flavor with a very savory paste that is rubbed on prior to cooking.  Although the ingredients sound odd, I promise you don't get any fishyness in the end product - just plenty of good savory flavor.

Ingredients

• 2 filets at least 1 1/4 inches thick
• 2 Slices of good quality thick Bacon
• 1 Tablespoon Soy Sauce
• 1/2 Tablespoon Asian Fish Sauce
• 1 Teaspoon Anchovy Paste
• 1 Teaspoon Mustard
• Fresh Ground Black Pepper

Method

1.  Get the grill going - I aim for 450F for the first step.  (I use a Big Green Egg)

2.  Make a thin paste from the soy, fish sauce, anchovy paste, mustard and black pepper.  An hour before you want to grill them, pull the steaks from the fridge and coat both sides with the paste and allow to come to room temperature for an hour.

3.  30 minutes before you grill the steaks, grill the bacon turning frequently until it is about half way cooked.  Remove, allow to cool.  Bring the grill up to 500F.

4.  Wrap one slice of bacon around each steak and secure with a toothpick or mini skewer.

5.  Grill the steaks for 4 minutes per side turning 90 degrees after 2 minutes.

6.  After grilling, remove to a board and rest for at least 10 minutes.  Serve.

What you should get is a really savory component to the mild beef flavor and of course some nicely cooked bacon!

UKMatt

 

[ukmatt]

Coffee Rubbed New York Strip

Ingredients

• 2 1 inch thick New York Strip Steaks
• 1 Tablespoon Fresh Coarse Ground Black Pepper
• 1 Tablespoon Very Finely Ground Dark Roasted Coffee
• 1 Teaspoon Garlic Powder
• 1 Teaspoon Mustard Powder
• 1 Teaspoon Onion Powder 
• 1 Pinch Cayenne Pepper
• 1 Tablespoon Worcestershire Sauce
• 1 Tablespoon Kosher Salt

Method

1.  Mix all dry ingredients except the Salt to form a dry rub

2.  Rub the steaks liberally with Worcestershire Sauce and sprinkle with plenty of the dry rub

3.  An hour before cooking, remove steaks from fridge and bring to room temperature

4.  Pre-heat grill to 500F

5.  Just before cooking, sprinkle with kosher salt all over

6.  Grill 90 seconds, turn 90 degrees (for cross hatch grill marks) and grill for another 90 seconds.  Turn steaks over and repeat for the other side

7.  Remove from grill, rest for at least 10 minutes

I serve these with oven baked potato fries and horseradish sour cream.

UKMatt

 

[meowey]

Meowey’s Steak Au Poivre

Ingredients:

4                      4-6 oz. Pieces of Steak (Club. Fillet, Rib, etc.)

4 TBL              Grand Marnier

1 TBL              Olive Oil

4 TBL              Butter

2 T                   Coarsely Ground Black Pepper

1.Tsp               Salt

½ C                 Heavy Cream

Directions:

1.         Coat all side of the meat with ground pepper

2.         Heat butter and oil in a skillet until butter foams out over medium-high heat

3.         Cook steaks for about 4 minutes per side for rare (5 for medium, 6 for well done)

4.         Lower heat to medium and remove steaks

5.            Carefully add the Grand Marnier to the pan, stir for 15-20 seconds

6.         Light the pan and shake until flames die down

7.            Gradually stir in the cream, add the salt, and simmer for 1-2 minutes

8.         Pour over steaks

 

[TulsaJeff]

I am very impressed with the look of some of these recipes.. keep them coming!!

 

[acy2002]

I like to keep it simple with steak. I use salt and pepper and maybe a bbq rub if I'm in the mood. I like to use my cast iron skillet on my grill with a little olive oil heated up in it. Then I throw the steak onto the skillet for 30 seconds to a minute per side depending on the thickness of the steak. This seals in the flavor and moisture. Then I transfer it to the grill over direct heat, turning twice for a total of 12 - 15 minutes, again depending on size. Sometimes I marinate it beforehand, but this technique has proven successful every time I use it.