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How do I cook a steak without a grill?

Discussion in 'Good Eats' started by mobius481, Jan 21, 2013.

Page 8 of 15

LSUsupaFan Founding Member

tigerchick46 said: ↑

You boys can talk about your "Steak cooking without a grill", playing boy scout, lighting fires with sticks, stones, hulls and how you are all a buncha G.I. Joe Eagle Scouts, but the bottom line is this.......you should only NOT grill a steak when there is not a working grill within 100 miles, it's just better grilled!

I've recently discovered steaks grilled over an open Mesquite (spelling?) wood flame......nothing better IMO
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Spoken like someone who couldn't cook toast.

LSUsupaFan, May 15, 2013

#71

KyleK likes this.
stevescookin Certified Who Dat

red55 said: ↑

Mostly they cook with gas stoves now, as part of the BSA's new "leave no trace" ethic. They just light them up with one match.

I agree wholeheartedly about "leave no trace" camping, especially in heavily over-camped national parks and fragile ecologies in the arid west with short supplies of wood. But frankly . . . camping in the forests of the deep south, it makes little sense not to make campfires for cooking. There is dead wood galore and picking it up and using it in a fire actually lessens the fuel for forest fires. And the small bed of ashes, when properly put out and spread around is quickly recovered by jungle vegetation.

I carried flint and tinder in my survival kit for many years, but now I have a high-tech ferrocerium rod instead of flint. Drag the back of a knife blade along it and it produces a shower of hot sparks that blow flint away. It still helps to carry some dry tinder.
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Striking granite with steel is like using a flame thrower !!

stevescookin, May 16, 2013

#72
tigerchick46 Quick Learner

LSUsupaFan said: ↑

Spoken like someone who couldn't cook toast.
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Sounds like someone who can't grill........and I cook some mean toast

tigerchick46, May 21, 2013

#73
BRETT LSU FAN Staff Member

prime aged beef, salt and a super hot piece of flat iron are all that is needed for the perfect steak.

A big pat of butter and some fresh black pepper also don't hurt.

BRETT, May 21, 2013

#74

KyleK likes this.
stevescookin Certified Who Dat

BRETT speaks the truth !!

stevescookin, May 22, 2013

#75

KyleK likes this.
LSUsupaFan Founding Member

BRETT said: ↑

prime aged beef, salt and a super hot piece of flat iron are all that is needed for the perfect steak.

A big pat of butter and some fresh black pepper also don't hurt.
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I like to do them about 30 seconds on each side, and leave that center red and cold.

LSUsupaFan, May 22, 2013

#76

GregLSU likes this.
mobius481 Registered Member

LSUsupaFan said: ↑

I like to do them about 30 seconds on each side, and leave that center red and cold.
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I like tuna that way but that's a little hardcore for me. Medium rare is just fine.

mobius481, May 22, 2013

#77

KyleK likes this.
LSUsupaFan Founding Member

mobius481 said: ↑

I like tuna that way but that's a little hardcore for me. Medium rare is just fine.
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I like it to moo just a little bit when you cut into it.

LSUsupaFan, May 22, 2013

#78
red55 curmudgeon Staff Member

I eat steaks medium now. They taste better than rare.

30 seconds a side? Why even bother? Just pick it up and eat it caveman style.

red55, May 22, 2013

#79
mobius481 Registered Member

red55 said: ↑

I eat steaks medium now. They taste better than rare.

30 seconds a side? Why even bother? Just pick it up and eat it caveman style.
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I like just a touch of warm red center and the rest pink. I'm actually more of a mix between medium rare and medium.

mobius481, May 22, 2013

#80

BRETT likes this.

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