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BTD Forums    Lifestyle    Cook Right 4 Your Type  ›  The perfect steak or buffalo steak)?
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The perfect steak or buffalo steak)?  This thread currently has 537 views. Print Print Thread
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AfricanTypeO
Saturday, January 13, 2007, 10:50pm Report to Moderator Report to Moderator
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Hi, I've been having success with slow cooking my grass fed steaks: but I'm in need of some foolproof methods of hooking up a steak that are way faster than slow roasting.  I've no idea how to hook up the perfect steak - any tips???!!  Thanks!
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ABJoe
Saturday, January 13, 2007, 11:46pm Report to Moderator Report to Moderator

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ATO,
Before BTD, I grilled steaks...  Get the grill hot and put the steak on, leave it for about 5 minutes per inch thick, turn it over and repeat the time...  This usually gets the steak about medium.  You can marinade the steaks with spices to your taste, if desired...


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Brighid45
Sunday, January 14, 2007, 12:11am Report to Moderator Report to Moderator

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You might want to try marinating to soften the muscle fibers, since buffalo and bison tend to be pretty lean. I'd suggest papaya juice, or maybe cherry juice. Just pop the steak into a baggie or bowl with the juice and refrigerate for a few hours, then drain and grill. Also, ABJoe's suggestion of a hot grill is a good one. Quick searing works best. (You can also use a heavy cast iron skillet, but you'll get a lot of smoke.) Then let the steak 'rest' for a few minutes so the juices redistribute throughout the meat. That should help you get a more tender steak.


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italybound
Sunday, January 14, 2007, 3:57am Report to Moderator Report to Moderator

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Listen to Brighid, she's our chef around here. .
Just a quick ? Brig...........if you marinate the steak in cherry juice, will it retain that flavor? I know that sounds like a silly question but I've cooked it in the juice after marinating and I didn't like the taste at all!!  Don't want to go there again.  



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OSuzanna
Monday, January 15, 2007, 12:11am Report to Moderator Report to Moderator

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Here's what a non-cook does. I get a steak as thick as I can, heat up a RevereWare steel frying pan, plop in the steak, sprinkle sea salt, fresh ground mixed peppercorns, cayenne or chili powder, thyme, garlic, green or purple onions. Turn it over and put most of the same on the other side, cut off little pieces to eat while cooking, and leave in long enough so it's not cold in the middle, then take to the couch and eat while being stared at by 2 dogs. Small gristly bits left over from chewing get given to the gristle-disposers staring from the floor. (Boy, do I miss those two at lunch at the office!!)


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Lola
Monday, January 15, 2007, 4:07am Report to Moderator Report to Moderator

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OSuzanna
Monday, January 15, 2007, 8:56am Report to Moderator Report to Moderator

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OSuzanna
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Schluggell
Monday, January 15, 2007, 9:01am Report to Moderator Report to Moderator

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Use a Seal-A-Meal and marinate it works really well - Seems to draw the marinate more into the meat..
And/or for real thick Steaks or Roasts the 'Cajun Injector' {a large Horse Syringe}.

Flip the steaks when the red juices start coming to the top...


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Brighid45
Monday, January 15, 2007, 1:46pm Report to Moderator Report to Moderator

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Suzanna--!!

Using a heavy skillet like Revereware or cast iron works best. The secret to getting a great pan-fried steak is to have the skillet just under red-hot. If you use a pan that's too cool, all you will do is steam or par-boil the steak and make it tough. Searing does cause a lot of smoke, so be warned. Also, after you fry the steak let it rest for a few minutes to allow the juices to redistribute throughout the meat.

Pat--if you don't like the taste of the cherry juice, you can try papaya instead and just wash it off before you grill or pan-fry the steak. Marinating in fruit juice does alter the taste of the meat somewhat. You could try marinating in 'house' dressing--a mix of olive oil, garlic, a little sea salt if desired, and whatever herbs you think would taste good. Schluggell's suggestions for marinating are good ones.


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Henriette Bsec
Monday, January 15, 2007, 2:05pm Report to Moderator Report to Moderator

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What about red wine ?? or maybe red grape juice ?

I had a roast this weekend- I cut a piece of it  and had it the night before and I did not really care for the flavour- very strong almost metallic - It was grass fed australian beef.
Popped into a large bowl with red wine, galic, thyme-pepper and left it night over - cooked it in a very hot oven until medium rare- was very good - and tasted not at all metallic/ strong. It was so tender.....


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Schluggell
Tuesday, January 16, 2007, 8:45am Report to Moderator Report to Moderator

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Quoted from Henriette_Bsec
...I cut a piece of it  and had it the night before and I did not really care for the flavour- very strong almost metallic...


And what kind of bowl for marinating, and what kind of pan was it cooked in?




Herr Schlüggell -- Establish a Garden; Cultivate Community. "To see things in the seed, that is genius. He who obtains has little. He who scatters has much. The way to do is to be." -Lao Tzu
Bruno Manser, Ned Lud, August Sabbe, Richard St. Barbe-Baker, Eddie Koiki Mabo, Masanobu Fukuoka
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Henriette Bsec
Tuesday, January 16, 2007, 10:18am Report to Moderator Report to Moderator

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Kyosha Nim
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Hi Schl¨ggel
- well the flavour was metallic  BEFORE I marinated it-
anyway flavour was good after marinating
in stoneware bowl ( le creuset) - and I cooked it in a stoneware dish as well.

I just think
1) it is the breed of beef that I don´t like
2) maybe because it is grassfed it makes the flavour even stronger- very dark  colour beef- with LOTS of iron ?


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