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Here are my top tips for seasoning a steak for maximum tenderness and also tips on how to feed a crowd.
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Y'all ever hear that song Johnny Horton
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sang? North to Alaska. We're going
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north. The rush is on up here in Alaska
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at Fort Wayne. And we very honored get
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to feed troops a steak dinner tonight.
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250 of them. And the good folks at Lazy
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Tea in Wyoming not only furnished the
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beef, but they shipped it up here, too.
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Now, folks, that is a journey it is. So,
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we tip our hat to them. But I also got
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some steak tips for you. You know, when
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we're talking about seasoning a piece of
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steak, whether it be these sirloins, a
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ribeye, a New York strip, a prime rib.
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I'm always going to use a little lime
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juice cuz it's going to help break down
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connective tissue, which is muscle,
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which is going to make it more tender.
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We're going to make sure that it's
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seasoned well. Then we'll put it in a
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ice box, let it chill for about 3 hours.
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Bring it out about an hour and 10 or 15
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minutes before cooking time. Let them
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have a chance to warm up a little.
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Always use lime juice, beef, pork, wild
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game. But if it has fins or feathers,
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it's always lemon juice.
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Now, I got a tip for you. If you've got
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a gas grill, but you want to still get
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some of that smoky flavor, soak you some
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mosquite, some cherries, some oak,
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whatever you want to use. Throw it right
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down in there where it'll get some of
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that fire and let it smoke. You're going
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to have to replenish it as you go along,
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but that's just going to bring more
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flavor to that gas grill. If you got to
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cook 150, 250, you know, we cook them to
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the high end of rare. Preheat a Yeti ice
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chest with hot water, dump it out, dry
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it out, and then you can hold these
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steaks in it for as long as you want.
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But you got to know that you've got to
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quit on the rare end of it because
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they're going to continue to rise and
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cook in that Yeti.
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