Beef. It's what's for dinner.

[Jeff Lebowski]

JL, what's the contraption you use for searing, it's the Japanese or Korean small little grill. I have in back of my mind for a while to pick one up.

Iwatani. This little baby will change your life.

https://www.amazon.com/gp/product/B0...?ie=UTF8&psc=1

[jay santos]

JL, what's the contraption you use for searing, it's the Japanese or Korean small little grill. I have in back of my mind for a while to pick one up.

[cowboy]

Stop apologizing for butter.

You are right.

All you butter haters can suck it.

[Jeff Lebowski]

May be, but it turned out well. I can sear over medium heat with butter or oil, which is really convenient. Less smoke, no char stuck to the pan, and no burnt smell. You can use olive oil if you prefer, but I like butter.

For the health conscious, protein is not fat soluble, so the the butter isn't absorbed into the steak. There is, however, plenty of buttery goodness on the surface.

An added benefit is that the layer of oil on the top of the steak when you turn it will help retain moisture.

And yes, DH, it is an 'off' cut. It's called the Denver, comes from the chuck roll, and it's one of the most tender muscles on the carcass. Also, I'd guess the guy filming has some nerve damage in his pinky and ring fingers that make tongs difficult to control. Just a hunch, I could be wrong.

Stop apologizing for butter.

[cowboy]

the butters burning dog!!!!

May be, but it turned out well. I can sear over medium heat with butter or oil, which is really convenient. Less smoke, no char stuck to the pan, and no burnt smell. You can use olive oil if you prefer, but I like butter.

For the health conscious, protein is not fat soluble, so the the butter isn't absorbed into the steak. There is, however, plenty of buttery goodness on the surface.

An added benefit is that the layer of oil on the top of the steak when you turn it will help retain moisture.

And yes, DH, it is an 'off' cut. It's called the Denver, comes from the chuck roll, and it's one of the most tender muscles on the carcass. Also, I'd guess the guy filming has some nerve damage in his pinky and ring fingers that make tongs difficult to control. Just a hunch, I could be wrong.

[old_gregg]

This is the best way to prepare a steak. The thicker the steak, the better you can sear it without getting it overdone. For a 1.5" thick steak, I sear each side 3 minutes and keep warm in an oven that is under around 100 degrees. With a 4" filet, I'll finish in the oven for 3-4 minutes at 400.

the butters burning dog!!!!

[Donuthole]

This is the best way to prepare a steak. The thicker the steak, the better you can sear it without getting it overdone. For a 1.5" thick steak, I sear each side 3 minutes and keep warm in an oven that is under around 100 degrees. With a 4" filet, I'll finish in the oven for 3-4 minutes at 400.

Those look like pretty average cuts of beef. And that dude’s tongs skills are awful.

[cowboy]

This is the best way to prepare a steak. The thicker the steak, the better you can sear it without getting it overdone. For a 1.5" thick steak, I sear each side 3 minutes and keep warm in an oven that is under around 100 degrees. With a 4" filet, I'll finish in the oven for 3-4 minutes at 400.

[CJF]

This is gonna sound nuts, but I baste with a touch of garlic butter or olive oil and put them in the pan on a rack above a touch of water to keep them warm. Safety won't be an issue if you're putting them back on the grill, but you don't want them to get below 120 degrees as they sit and you don't want them to dry out.

That actually sounds really good. I can’t use garlic, (we have a few who are allergic. I didn’t even know that was possible) but maybe a little salt, pepper and onion butter. That sounds great. Thanks for the suggestion.

[cowboy]

Question for you pros. I’m hosting a neighborhood party today and we have about 150 that have sent in their RSVP. The menu is just burgers and dogs. To make things quick, easy and tasty, my thought was to smoke up the patties this afternoon and then put them in a hotel pan and just grab them as people come up and throw it on the grill and add cheese. I don’t want to produce a dry or unsafe burger for anyone, but I also don’t want to be fighting two extremely hot grills trying to get that many people fed quickly. Any thoughts or ideas?

This is gonna sound nuts, but I baste with a touch of garlic butter or olive oil and put them in the pan on a rack above a touch of water to keep them warm. Safety won't be an issue if you're putting them back on the grill, but you don't want them to get below 120 degrees as they sit and you don't want them to dry out.

[CJF]

Question for you pros. I’m hosting a neighborhood party today and we have about 150 that have sent in their RSVP. The menu is just burgers and dogs. To make things quick, easy and tasty, my thought was to smoke up the patties this afternoon and then put them in a hotel pan and just grab them as people come up and throw it on the grill and add cheese. I don’t want to produce a dry or unsafe burger for anyone, but I also don’t want to be fighting two extremely hot grills trying to get that many people fed quickly. Any thoughts or ideas?

[old_gregg]

Just going to leave us hanging as to what you use in lieu of beef tenderloin?

tilapia

[Pelado]

we use this one with something other than beef tenderloin

http://www.foodnetwork.com/recipes/a...recipe-1945264

Just going to leave us hanging as to what you use in lieu of beef tenderloin?

[All-American]

https://foodforthoughtrd.com/2014/04...-cheesesteaks/

[old_gregg]

we use this one with something other than beef tenderloin

http://www.foodnetwork.com/recipes/a...recipe-1945264