5/28 - Home Grilled BBQ NY Steaks

Bone-in New York Steak from Safeway (about 1 inch thick)...on sale!!


salted + seasoned steak...left out about 1 hr on table


sear the fatty edges, then the bone first


get a good sear on one side, and flip


after a few more flips, we are done!



Steps:

1. take steak out of refrigerator about 1 hr prior to cooking
2. season with about 1tsp salt
3. season with all over liberally with 1-2 tbsp of bbq spice mixture (homeblend of paprika, brown sugar, chili powder, garlic powder, black pepper, salt, cumin, and onion powder...about equal parts each)
4. when 1 hour is up and steak no longer super cold, pat down steaks to remove moisture on meat
5. heat up cast iron grill pan...leave on medium high heat
   
6. sear fatty edge for 1 minute, then sear other fatty side 1 minute...run the sides all along the pan to grease it up
   
7. Sear bone side for 1 minute
8. Sear presentation side of steak for 2 minutes
9. flip and sear other side for 2 minutes
10. sear bone side again for 1 minute
    
11. flip and rotate to give presentation side the criss cross marks and cover with a pan (turn down heat to medium if needed)...cook leave for 2 minutes
    
12. flip and rotate again and cover for 2 more minutes
13. check temp...should be about 125-130 at about this point
14. rest 5 minutes on a heated place and loosely cover with foil

Result:

• super tender all around (meat was only select grade at best...no marbling at all...)
  
• all around medium rare even near the bone
• crisp thick crust...nice and caramelized because of sugar
• when cutting, not much juice or blood came out...resting really helped
• beautiful color
  

12/12 - Slow Cooker Braised Boneless Short Ribs

Ingredients:

• 4.4 lbs of boneless short ribs (costco)
• 1.5 - 2 cans of tomatoes
• 1/3 cup red wine (pinot noir)
• 1 onion (sliced)
• 1 carrot (sliced)
• 6 cloves garlic (whole)
• 4 bay leaves
• 3 pieces beef bone marrow (i added it frozen...think it lengthened the cooktime)
  

Method:

1. salt and pepper the meat...cut into 2-3 inch cubes
   
2. place all ingredients into crock pot and turn to high...cook til tender (i put veggies on bottom)
   
3. (did not sear as i feel the best stews have not been seared...meat absorbs flavors better
   

Notes:

• think it was a bad idea to put meat in last...should sit on bottom, not on top of veggies...but i wanted least heat to hit it as i don't want the hot bottom overcooking the meat
  
• first i started on low for 1 hour, but didn't do anything so boosted to high
• mom said that i should have boiled liquid first then add to crock pot so it would not take so long to simmer
• no simmer after 6 hrs (started at 8pm...checked at 2 am...so simmer)
• too much liquid at 2am, so scooped out about 1.5 cups of liquid as it might boil over
  

Beef Roasting Times

(http://www.askthemeatman.com/prime_rib.htm)

Cooking by Minute per pound method: (For roasts 6 pounds and up)

• Rare: 12-13 minutes per pound

• Medium-rare: 14-16 minutes per pound

• Medium: 17-20 minutes per pound

These times are approximate as all ovens cook differently.
Resting periods: Allow at least 15 minutes for a 2-4 pound roast
and 25-30 minutes for 6 pounds and up.