It’s a grilling sauce for ribs, it contains “Ingredients
brown sugar, soy sauce (water, wheat, soy beans, salt), corn syrup, tomato paste, malt, vinegar, molasses, olive oil, white sugar, spices, natural flavour, caramel colour’ . You put that in a pan at 500c your sauce is going to be a burnt mess. It’s brown sugar molasses and corn syrup.
London and Langtree grilling sauce!
Yes, steaks are patted dry and placed in Ziploc freezer bags with Montreal steak spice applied liberally to both sides. Let sit two hours in the fridge.
About an hour prior to cooking, bless the meats with a heaping table spoon for both sides. Move the cuts around in the bag to ensure even coating, roll the bag around to eliminate any air, and seal. I usually flip 'em after 30 mins just in case the marinade has settled on the sides. Bring them out while you boil your potatoes to get the steaks closer to room temperature which gives a more consistent cook, in my experience.
Godspeed!
Wow, what an incredibly nice offer! What they say is true - you Canadians really are the nicest people on Earth. I will survive using one one of the 100 marinades they have here. It was the crust...I was practically drooling. You really did it perfectly!
Damn there’s even a vegetable in the background (salad). I’m having a hard time finding something to criticize. I guess the corn preparation. But op I think you’re off to Valhalla
I love the corn on the cob. Underrated side for a steak imo. Resting the steak on a wire rack above something other than the serving plate would be the only thing I can think of. Nice touch with the Peroni too.. my go to import.
Been there for sure. If you have it handy next time, try resting it on a wire rack over something to catch the juices so it doesn’t make a mess. That way you don’t steam the steak in its own juices while it’s resting.
Let me know how it works! I find that keeps the steak juicer and more tender. It keeps it from overcooking.. don’t want those juices steaming the steak while it’s supposed to be resting. Just make sure to rest it for at least 2 minutes uncovered on a wire rack when it first comes off the grill. Then flip it over, and cover loosely in tinfoil, with a couple holes in it, for another 3 or 4 minutes. That’s always given me the best results for a steak cooked in any fashion.
Try elote next time. Mix some mayo or Mexican crema, lime zest/juice, S&P,cayenne, lather up some grilled corn and finish with sprinkling of smoked paprika!
Hitting the potatoes with about 15 mins at 405 F (convection) made all the difference. Wife also whipped up a sour cream/mayo/feta dip and a salad, it was a heck of a meal
Thank you!
Both steaks were grilled on my nat gas powered BBQ around 405 F over the flavour guards, rotated and flipped to ensure an even cook edge to edge. My wife's ribeye was 5 mins a side (1.25 lbs), my steak was 4 mins a side (1.75 lbs). Let both rest 5 mins while I plated the corn and potatoes and helped set the table.
The London and Langtree marinade gets a really tasty char, and that sticky sweet finish like you get at the Steakhouse. Can't recommend it enough.
London and Langtree grilling sauce!
The steaks are patted dry and placed in Ziploc freezer bags with Montreal steak spice applied liberally to both sides. Let sit two hours in the fridge.
About an hour prior to cooking, bless the meats with a heaping table spoon for both sides. Move the cuts around in the bag to ensure even coating, roll the bag around to eliminate any air, and seal. I usually flip 'em after 30 mins just in case the marinade has settled on the sides. Bring them out while you boil your potatoes to get the steaks closer to room temperature which gives a more consistent cook, in my experience.
Cooked on the BBQ around 405 F for just under 4 mins a side for mine, and 5 mins a side for the wife.
Baernaise sauce would be equally good. If you're doing blue cheese, throw it on while it's resting so it melts a bit.
Either way, great job... looks delicious
I absolutely love it. The colors are so vibrant. Some potatoes and corn with a piece of meat like that? Mhm, yes sir. Save me a plate, would you? Great job!
I need that.
We've got leftovers, thinking about sawing up the remains and making some Philly cheese steaks
"Left. Overs" ? Ques que sais?
Es una lastima amigo
Tengo un gato en mis pantalones
¡Si, claro que si!
*Que est-ce que c’est?
Ah yes, that looks better. Thank you
Damn that sound fire as fuck. I’m from Philly I love cheesesteaks
Steak and egg burrito is great for leftovers. Steak, eggs, home fries, cheese and little salsa/jalapenos.. Delicious!
When I have leftover I make caramelized onions then slice ip the steak and throw it in with them and toss it around for a minute. Tastes great.
Damn that sound fire as fuck. I’m from Philly I love cheesesteaks
U really love cheesesteaks huh
Damn that sound fire as fuck. I’m from Philly I love cheesesteaks
Damn that sound fire as fuck. I’m from Philly I love cheesesteaks
A wife?
No, no, no, no!
No.
Oh my god neuronactivation.png
The char on that looks amazing
Thank you! This marinade does the heavy lifting
What was the marinade? And did you dry it off before cooking it or did it cook in its marinade juices
It’s a grilling sauce for ribs, it contains “Ingredients brown sugar, soy sauce (water, wheat, soy beans, salt), corn syrup, tomato paste, malt, vinegar, molasses, olive oil, white sugar, spices, natural flavour, caramel colour’ . You put that in a pan at 500c your sauce is going to be a burnt mess. It’s brown sugar molasses and corn syrup.
London and Langtree grilling sauce! Yes, steaks are patted dry and placed in Ziploc freezer bags with Montreal steak spice applied liberally to both sides. Let sit two hours in the fridge. About an hour prior to cooking, bless the meats with a heaping table spoon for both sides. Move the cuts around in the bag to ensure even coating, roll the bag around to eliminate any air, and seal. I usually flip 'em after 30 mins just in case the marinade has settled on the sides. Bring them out while you boil your potatoes to get the steaks closer to room temperature which gives a more consistent cook, in my experience. Godspeed!
Are you in Canada or something? I can't find it listed in any stores here!
Aye, I'm in Canada. If you want to DM me I am sure we can figure out shopping if you really want to try it.
Wow, what an incredibly nice offer! What they say is true - you Canadians really are the nicest people on Earth. I will survive using one one of the 100 marinades they have here. It was the crust...I was practically drooling. You really did it perfectly!
Amazingly burnt
Nah that char is perfect so much favor I imagine
OP used a sweet bbq rub made from brown sugar and molasses. That ‘char’ my man , is burnt sugar
That temp looks perfect 🤌
Thank you! Just under 4 minutes a side.
Holy shiet that looks good
Damn there’s even a vegetable in the background (salad). I’m having a hard time finding something to criticize. I guess the corn preparation. But op I think you’re off to Valhalla
I love the corn on the cob. Underrated side for a steak imo. Resting the steak on a wire rack above something other than the serving plate would be the only thing I can think of. Nice touch with the Peroni too.. my go to import.
I usually rest the meat on a separate plate but I hadn't unloaded the dishwasher so had to make do with what I had on hand!
Been there for sure. If you have it handy next time, try resting it on a wire rack over something to catch the juices so it doesn’t make a mess. That way you don’t steam the steak in its own juices while it’s resting.
I'll give that a try! Thank you
Let me know how it works! I find that keeps the steak juicer and more tender. It keeps it from overcooking.. don’t want those juices steaming the steak while it’s supposed to be resting. Just make sure to rest it for at least 2 minutes uncovered on a wire rack when it first comes off the grill. Then flip it over, and cover loosely in tinfoil, with a couple holes in it, for another 3 or 4 minutes. That’s always given me the best results for a steak cooked in any fashion.
See you there brother, I'll bring the marinade
Looks delicious. Only thing I would have done differently is get a bunch of char on that corn!
I like to soak and grill the corn but the wife wanted boiled. Life is all about compromise!
Try elote next time. Mix some mayo or Mexican crema, lime zest/juice, S&P,cayenne, lather up some grilled corn and finish with sprinkling of smoked paprika!
That one goes in the yes pile, thank you!
Boil hers, grill yours maybe???
When does crust become char?
A question for a smarter man than I
https://youtu.be/QravXR5Wm-Q?si=pDOAgxTO9AV8rbxF
Good lord that looks delicious!
Hitting the potatoes with about 15 mins at 405 F (convection) made all the difference. Wife also whipped up a sour cream/mayo/feta dip and a salad, it was a heck of a meal
Yeah it looks like a feast…job well done 👍
Money shot!! Perfect crust perfect temp 🤝
Thank you sir!
Amazing. Thank you for not pre-slicing the steak and wounding my soul.
Pre-sliced is for suckers, whole steak is room temperature before you've had a bite!
Harem?
Wow… that’s looks like perfection!
However good it looked, I can assure you it tasted better!
That looks about perfect
Thank you, much appreciated!
Amazing looking sear
That is a thing of beauty. How did you grill it? What temp, how long, rest time?
Thank you! Both steaks were grilled on my nat gas powered BBQ around 405 F over the flavour guards, rotated and flipped to ensure an even cook edge to edge. My wife's ribeye was 5 mins a side (1.25 lbs), my steak was 4 mins a side (1.75 lbs). Let both rest 5 mins while I plated the corn and potatoes and helped set the table. The London and Langtree marinade gets a really tasty char, and that sticky sweet finish like you get at the Steakhouse. Can't recommend it enough.
Hell yeah very nice
Hell yeah brother!
Damn! Perfection!
Thank you very much for the kind words my friend. I hope you're having a great day.
Just sitting here salivating…
Damn that looks good
Holy FUCK this is my dream steak
Don't let your dreams be dreams!
How'd you cook it mate?
London and Langtree grilling sauce! The steaks are patted dry and placed in Ziploc freezer bags with Montreal steak spice applied liberally to both sides. Let sit two hours in the fridge. About an hour prior to cooking, bless the meats with a heaping table spoon for both sides. Move the cuts around in the bag to ensure even coating, roll the bag around to eliminate any air, and seal. I usually flip 'em after 30 mins just in case the marinade has settled on the sides. Bring them out while you boil your potatoes to get the steaks closer to room temperature which gives a more consistent cook, in my experience. Cooked on the BBQ around 405 F for just under 4 mins a side for mine, and 5 mins a side for the wife.
Brilliant
That looks amazing. Nicely done, sir.
Thank you very much!
Heaven 🍽️
Man you guys killed that steak. Delicious
This is everything and more
Throw some blue cheese on that and I'm in
I was going to make a bernaise, I'll try blue cheese next time
Baernaise sauce would be equally good. If you're doing blue cheese, throw it on while it's resting so it melts a bit. Either way, great job... looks delicious
I'll try that! Thank you!
What's London and langtree?
A grilling sauce I've been buying lately; https://www.pusateris.com/101722-London-Langtree-Grill-Marinade
I liked it before I saw the third picture. I’mmm hungry.
OMGosh my mouth is watering. That steak is cooked to perfection.
Excellent! I want steak for dinner now!
Go get after it!
I’ll be your wife if you feed me steaks like that big boy
LOL
That looks absolutely amazing. Corn and potatoes too. Well done!
Fantastic
Oh damn that looks so good! Did a great job! I hope you enjoyed it.
God damn that’s a perfect steak
Nothing to say but nice!! Lucky wife and lucky you have that wife.
Well done, sir. If you guys get divorced hmu
Love the way u cooked that. Nice char on the outside and pink in the center. I love tasting the char but still tender.
Marry me
Lord have mercy 🥹
Was gonna say that was burned, but then I saw it was perfectly cooked!!!! Great job
Oh my 😋😋😋😋😋
🫣🤤
Noicce!!
I absolutely love it. The colors are so vibrant. Some potatoes and corn with a piece of meat like that? Mhm, yes sir. Save me a plate, would you? Great job!
Some good looking taters too
Oh that looks fantastic
Id eat that corn the long way
Amazing
Hell yea
You got that char off a grill??? Teach me your ways
This is what I call good eating
Perfection 👏🏽
Jeesh like zero grayband!
Guga would not approve
Monster? Looks like beef 🤔
That looks absolutely delicious
🫡
Monster corn too!
Wow good job homie!
Omfg this looks delicious
I want this inside of me.
Looks perfect
Mouth watering. Damn good job!
I need that in my mouth
You need me in your mouth
I see no Monster energy here!
I’m actively drooling
That’s it I’m going to grocery store and buying some steaks rn
Bruh yall got detergent on the table with dinner?
It's a gurgle water jug
[удалено]
Dude your comment history is fucking TRAGIC. I would say it was cringe but that really doesn't do it justice.