#11  
Old 12-06-2010, 07:44 PM
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Default Re: Steaks on the Tuscan Grill

This weekend we did beef tenderloins. We cut them so the head and the chateaubriand were two pieces and they came out great. Everyone raved! Sorry forgot to take pictures. The pizza the night before was not bad either although it was a tough competition between the margarita and the bbq chicken. Carl
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  #12  
Old 12-16-2010, 10:53 AM
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Thumbs up Re: Steaks on the Tuscan Grill

Quote:
Originally Posted by scwino95 View Post
Dry aging in the fridge is really easy. Just unwrap the steaks when you get home from the store, then place them on a rack with no cover in the fridge. THe steaks will first turn bright red then start to dry out a little on the edges. Trim the extra fat and and dried areas and season and cook as usual. 2-3 days is the most you want to do with this technique, unless you are willing to trim quite a bit off the steak. The best steaks for this technique are porterhouse or bone in rib steaks with enough fat that you can trim without losing too much lean meat.
This description is reminiscent of a story about an old homesteader in Montana who kept his moose hung in the back (unheated) room over the winter. When he needed some meat, he just went out and cut a piece. The topic at hand when I first heard this story was 'aging meat' and how tender it became with age.
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  #13  
Old 04-19-2011, 08:57 AM
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Location: Pennsylvania, USA
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Default Re: Steaks on the Tuscan Grill

Try this one. Burn wood till you get many coals, spread coals over bottom of oven. Get a cast iron skillet and coat it with a thin layer of oil. Put it on top of the coals for about 10 minutes. Coat your steaks with whatever you like. Put the steaks in the skillet and put on coals. Doesnt take long, what a great taste. This is how they do it in Italy in some of the small restaurants. Let me know how it comes.
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  #14  
Old 09-28-2011, 10:41 PM
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Default Re: Steaks on the Tuscan Grill

Just to revive an old thread...

We age steaks in the fridge by wrapping the steak in clean cloth diapers (although any clean, absorbent cloth would probably work). Change the cloth after the first day, then about every other day after. Do this for 5 days. Fabulous. Although lately we have just been soaking steaks in a brine and that has been fantastic as well.
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Old 09-30-2011, 06:00 AM
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Default Re: Steaks on the Tuscan Grill

we have an extra fridge in our basement that we use to dry age meat, too. I used a bone in rib roast ( it was a rare treat $$ )
I put it on a rack over an enamelware tray and covered it lightly with cotton cheesecloth. We put a small 5" desktop fan in the fridge to keep the air moving. We changed the cheesecloth once or twice and just let it stay in the fridge for about 12 days. There was some loss when we trimmed off the dry crust but wow...it was incredible. We will age thick steaks, but only for a few days. It really does make a difference, flavor is awesome and it is sooo tender!
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  #16  
Old 09-30-2011, 12:40 PM
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Default Re: Steaks on the Tuscan Grill

Try cooking your steak directly on the coals (no grill or pan). You will be surprised at how well this works.

http://www.pbs.org/perl/media.cgir?t...01200&e=976600

Last edited by Neil2; 09-30-2011 at 12:47 PM.
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  #17  
Old 09-30-2011, 01:07 PM
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Default Re: Steaks on the Tuscan Grill

Quote:
Originally Posted by heliman View Post
Thanks for the detailed overview of the process scwin.

I found a cast iron grill from a BBQ dumped out for the rubbish collection on somebody's front lawn and made an improvised Tuscan Grill - with excellent results!

This is the main focus of my WFO activities now and I've moved away from pizzas as a way of change. The "Tuscan" approach highlights the versatility of the WFO as more than just a pizza oven.

Please keep the recipes coming...

PS - How do you "dry age" steaks in the fridge?
Question for you... how did you improvise the grill? Did you make some kind of legs for the grate, or prop it on bricks? I have one, and want to do the same.

Thanks!
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  #18  
Old 10-01-2011, 05:48 AM
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Default Re: Steaks on the Tuscan Grill

We have tried using salt soaked cheesecloth during the aging and found that the steak absorbed too much salt during the process. The most successful tecnique that we do is to use bone in ribeye or a two or three bone rib roast that is open in the frig on a rack. We turn the meat daily and age for 3-5 days. We then cut the meat into thick steaks. We have tried with boneless steaks and have more loss from dehydration. When we leave the steaks uncut in the form of a rib roast there is very little loss. The flavor of the meat is significantly improved. We use Certified Angus most often.
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  #19  
Old 10-15-2011, 05:18 AM
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Default Re: Steaks on the Tuscan Grill

I have a question on using the tuscan grill. Do you have hot coals under it? Or is it put inside the oven? If it is put inside the oven-how far in? Around the reveal deeper or shallower?
Thanks
John
btw my mouth was watering just reading these posts!
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  #20  
Old 10-15-2011, 04:25 PM
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Default Re: Steaks on the Tuscan Grill

i spread the coals over the floor an place the grill over the. I let the grill heat up for 15 mins and then pull it out and place the mean on top. The heat in the grid seals the meat nicely then I push it back over the coals and cook it - turning it once during the process.
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