Raleighbum

Text under Tilted Cooking inspired me:

How do you cook your steak ?

- Meat?
- Pan/grill temperature? What kind of pan?
- Grass or oil?
- Spices?

Do you have a good wine to go with it or beer?

Interesting...


I love steaks and red meat.. Medium rare, please.
Vegetables are for rabbits! (except perhaps tomatoes & cucumber...)

Chingal0

New York, Ribeye, Porterhouse...
Grill, cook for 'bout 3-4 min's each side depending on thickness...
No oil or grease...
No spices cept salt and pepper...

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Rodney

I like round steak, thin cut for carne asada. Fries in the pan in about 90 seconds -- a minute on one side, 30 seconds on the other. I like it rare, and of course it's a little chewy because it's round steak, but I like it that way.

I use a high-quality non-stick pan (it's a well-known brand, can't remember it), a tiny bit of oil, salt, and lots of pepper.

Generally, I make a sandwich of it in a franchese roll, along with avocado and maybe some onions or mushrooms that I've grilled in the pan, if I have any around. Yum.

LordEden

It all depends on the cut of the steak, I work at a steakhouse and one of the perks of being a slave for a corporate master is you can eat all the steak you want (when they arn't looking). I love a good cooked strip or filet if I can get my hands on it, medium rare on the bloody side.
At lonestar (where I work) we have a great marniade that we cook the "Flat Iron" steaks (10oz. sirlion, nothing speical), but god is it good. I'm going to steal the respie for it so I can use it later on when I quit working there .

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saltfish

Step 1. : Acquire Meat

Go to a trusted butcher, and acquire the meat of your choice. I am a fan of T-Bone, Porterhouse, Delmonico, Fillet, Strip, Ribeye.
Observe the color, striation, and fat density. Brown meat is bad, nice red, firm meat is good.

Step 2:

Bring meat home, unwrap 1 hour before grilling.

Step 3:

Clean meat of excess fat, this will cause flare-ups if not removed.

Step 4:

Season meat with freshly cracked pepper and a good sea salt. (No table salt/shaker pepper)

Step 5:

Light grill, get NASA hot, I mean HOT.

Step 6:

Clean grill with grill brush, take a rolled up towelle and moisten one part with olive oil. Rub hot towelle oil side down onto grill.
Mmmm, nonstick.

Step 7:

As grill gets even hotter, allow meat to sit on a plate, covered in plastic wrap on counter. Meat grills more evenly when it is closer to room temp. A cold stake will remain rare while the outside is overdone.

Step 8:

As meat is seasoned, and warming, grill is almost glowing, go out to grill and lay the meat down on the grill. Wait 1 minute, watch for flare-ups. Gently pull up on one edge if steak is releasing from the grill, rotate the steak 45 degrees, wait 30 seconds. If steak is not releasing, wait 30 more seconds, try again. Meat will release from grill tines when it is cooked sufficiently. After the rotation, allow 30-45-60 seconds if it releases, flip. Let sear for 45-60 seconds, same deal, if it releases turn it 45 degrees. Another 45 seconds.
Now we have a steak that has been seared on both sides and has nice diamond marks on both sides.

If using a gas grill, turn off one side of the grill, put the steaks over indirect heat and contine to cook for 3-5 minutes. DO NOT TURN THEM.

If after that time, they are cooked to you're likeness, pull them off the grill, take them into the house, and put them on a wire cooling rack, suspended above a cookie sheet. Cover loosely with aluminum foil and allow them to stand for 5 minutes. The internal temperature will raise 5-9 degrees F. Always pull your steaks off one stage below your desired doneness.

After the steaks have rested on the cooling rack, they are ready to eat.

Not only did you sear your steaks well, you only flipped them once, and you have perfect grill marks. Using only fresh salt and cracked pepper will insure a great meat taste, grill marks work for eye appeal, moist/evenly cooked steaks are tender and juicy.

Now you know how to enjoy a steak the way they do at quality 4star steahouses.

Why pay 35-50$ for a steak when you can get Prime meat from your local butcher and cook it better than the grill guy at the overpriced steakhouse?

-SF

In love with grilling.

WarWagon

I'll take just about any meat I can get my hands on. One of my favorite things to do is to let the meat soak in worcheshire sauce for several hours to a day before grilling. On a medium-high heat (depending on the thickness of the cut), I'll rub McCormack spicy montreal steak rub into both sides of the meat shortly after it begins cooking, and usually brush on a small amount of montreal steak sauce just prior to finishing. I like my meat medium rare, just barely warm and pink in the middle.

Oh God, what I wouldnt give for that steak right now.

Raleighbum

All that sounded VERY impressive! Drooling here all over...

Have you ever tried "garlicsalt"? Just salt and garlicpowder mixed together? Simple and very tasty. (if you happen to like Garlic)

Daval

Two questions: -

1. Delmonico - not heard of that cut, what is it?

and

2. "Brown meat is bad, nice red, firm meat is good"

A sign of aged meat is that it is not bright red. So I will disagree with you on that point. Of course you want meat that is aged properly and is not just 'old'.

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hotdogg

Porterhouse or "t" bone...Super high heat 1.5" to 2" thick...In Salamander or Grill...about 4 to 5 minutes on each side, let rest for about ten minutes...Just salt and pepper for me..Black and blue is just fine.

CinnamonGirl

I go to a nice restaurant and order it medium rare

Seriously, though...we don't have a grill at the moment (which sucks...), so my husband broils it in the oven (I refuse to make steak in an oven...although if he makes it, I'm not going to turn it down.)

As for cuts, I'm partial to filets and ribeyes. Marinated in some Lea & Parrin's is good...my stepdad used to marinate steak in Jack Daniels for at least 24 hours--very yum.

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saltfish

Delmonico - a 'regional' term for a ribeye.

Back in pennsylvania, they were labeled as such. Don't ask me why.

-SF

saltfish

You do bring up a good point. Though, lately, many supermarkets have been using a saran wrap that has a higher level of oxygen permiability, this makes the steaks red even after they've been aged. It makes the meat more appealing to those who look for red meat, but at the same time reduces the usuable shelf life at the supermarket.

So, yes, you got me there. Damnit..

-SF

TheJig

I know it's not very manly, but for me there's nothing better than a filet. Never done more than MR. It's so tender and juicy, it melts in your mouth.

Watch out when you order one at a restaurant. If it's wrapped in bacon it's usually to make up for dryness and flavor of a lesser quality meat. Although the filet is usually less flavorful because of it's lower fat content, a good restaurant gets high quality meat and knows how to cook it to retain it's flavor and juiciness, and therefore doesn't need to wrap the steak in bacon.

Mmmmmm...............Steak.........-drools-......

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splck

NewYork or Ribeye...check for marbling.
I grill them on a hot hot grill. Spin 45 - 90 degrees for grill marks and then flip only once. Let sit while I prep my plate and then serve.

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Destrox

Everything you said I pretty much follow, and let me tell everyone you'll be happy you cook you steaks this way.

BUT the fat is one of the best parts of a GOOD steak! So much flavor right there being thrown away.

On a good grill, flareups period shouldnt happen. The last 2 webbers I've had a good system of stopping them, and allowing a better indrect heat cooking. Flavorizer bars are your friend.

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Averett

Well now I want a steak for dinner

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Bill O'Rights

C'mon over! Mrs. O'Rights works for Omaha Steaks corporate offices. Pretty attractive employee discounts mean lots of steaks and chops, in the O'Rights freezers.

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It is indisputable that true beauty lies within...but a nice rack sure doesn't hurt.

saltfish

If your meat is of the right quality, you'll still have a great deal of fat marbling in the meat. It's those 1/8 pound chunks on the sides of the meat that do nothing but ask to be set aflame. When those pockets melt, they catch on fire, making the melting process go faster, which makes more flame.

You only have this problem during the searing stage, where you want intense heat for a short amount of time. If the grill is well sealed during the searing process usually there is not enough oxygen present to start the burn. (Ever notice what happens when you lift the lid and get some air in there? FIRE!)

But yeah, you were on the right track with the indirect cooking.. ..indirect heat is a necessity, and with indirect you will never have flareups!

..and yes, the FAT is where the flavor is! Gotta love fat!

-SF

On a good grill, flareups period shouldnt happen. The last 2 webbers I've had a good system of stopping them, and allowing a better indrect heat cooking. Flavorizer bars are your friend.

JohnnyRoyale

I've only done it a few times (can't afford that many coronary bypasses), but blackened steak is one of my fav's. You coat a cut of boneless meat w/ pepper, ceyenne, garlic powder, onion powder (or a cajun style mix works well). Drop into a skillet that's got about a stick of butter in it. get the coating blackened. turn over & repeat. Makes the steak pretty rare inside, and real spicy on the outside.

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Hedgehog

Saltfish's method is great, except I lightly coat the streak with olive oil before I pat on salt and pepper. This tends to make a nice, crusty outside.

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HamiC

Grilled.....over charcoal.....not gas. Lots of garlic and black pepper.....medium rare to medium.....matched with a great California Cab.

Mmmmmm. I'm getting hungry.

kutulu

I buy strip steaks. Pour a little soy sauce and Lea & Parrin's on it and then season each side with some garlic powder and onion powder. Grill at about med-high till about medium rare.

WarWagon

Looking to adopt a son?

Its kind of funny that I just noticed this post. After reading the post about how bacon is often used to hide a lesser quality meat, I was going to comment how one of the bacon-wrapped filets I ordered from Omaha Steaks was one of the best cuts of meat I'd had in a very long time.

thingstodo

Outside I like a tenderloin on the grill rubbed with olive oil and Paul Prudehomme's blackened steak seasoning.

Inside I still like a tenderloin but in a pan. I cook it in olive oil and then make a sauce with red wine, beef stock, Shallotts, brandy, vermouth, peppercorns and a little Dijon mustard. I've heard it called pepper steak - just not the Chinese version!

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ladyadmin

Medium well, canadian steak seasoning and preferred cooking apparatus would be any sturdy frying pan. I serve up my steak with a baked potato on the side with sour cream and butter.

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Aletheia

Usually Medium on a grill. I will pan fry in oil sometimes if I don't feel like cleaning the grill. Usually rub with spices, garlic, season salt, and some sort of sause.

bparker805

This one is for the garlic lovers...

Im a huge fan of a ribeye. Before cooking, I take a paring knife and cut diagnal slits into the steak. Then I peel and slice some garlic and put it into the slits. I marinate with whorsheshestersire (pet name) and McCormacks montreal Steak seasoning for about 20 minutes and cook on a gas grill to desired wellness. It usually ends up rare. I love my steaks bloody!

iamtheone

Start with 2 fresh cut filets (around 1 1/2 in) -- season with salt and pepper... Bring a nice thick skillet up to med/hot temp. Add 1 tbsp of Extra virgin olive oil and 1 tbsp of butter and several cloves of garlic - cook filets to desired taste. Remove steaks and wrap loosley with foil.
In the pan that the filets were cooked add a cup of your fav dry red wine and a tabsp of butter on med heat. Cook down for 2 mins then add 2 cups of beef stock / broth - whisk this together for 2 mins. Viola' (add some mushroom caps if desired)

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evilbeefchan

And you will surely share the lovely recipe with all of your TFP buddies, yes?

iamtheone

Actually, Lonestar does have good steaks.

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Peetster

I actually pop them into the freezer for 20 minutes first, then cook over a HOT coal bed. I like the middle to be "blue-rare", which is the same as "raw and cool".

nosuchuserexist

oh my god I'm hungry now. Thanks for the great ideas guys!

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nash

Yeah, I've heard of people barely cooking it so that it's still cold in the middle! But not my style.

End User

Has anyone tried Wagu steak? I want to, but it's unbelievably expensive!

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}{ELL/\/()

charcoal grill if I have the time otherwise gas works fine start out on high put it down to low, I dont really care about grill marks but I still only flip them a couple times, I try lots of different sauces for grilling but if I told you how to make them I would have to kill you

la petite moi

- Meat?: Any kind of meaty meat steak.

- Pan/grill temperature? What kind of pan?: High broil in the oven, in a round pan, lined with aluminium foil.

- Grass or oil? Red wine.

- Spices? Black pepper, maybe a little salt, maybe a teeny bit of garlic powder.

I haven't eaten meat in a long time, but I think that was the recipe I used when making steak a long time ago.

Polyphobic

It changes everytime I cook.
I mainly prefer medium rare on a charcoal BBQ. I am currently in love with rubs. I have about 5 different ones I switch between. Previously, I was basically only using marinades. It seems that lately I can find more of a variety in rubs than marinades.

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cameroncrazy822

Medium to medium well. Slightly pink throughout with just the smallest bit of redness in the center. Outstanding! Cooking steak too much takes ALL the flavor away. I can say that because I was once a super well done guy who has seen the light. It's like night and day as far as flavor goes.

Charlatan

On the grill and very rare... only salt, pepper and maybe a little wostershire sauce before it goes on the grill.

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lazlo

i like beurre rouge sauce with a nice smokey grilled steak.
its a red wine sauce made with shallots, redwine vinegar and stuff.
-sweat a shallot over med-low heat
- then pour in about 1cup dry red wine and 1/8 cup red wine vinegar.
-reduce au sec with some big pieces of terragon or rosemarry whatever you think would go well.
-after its reduced quickly whisk in some cold butter that is cut into small pieces- off the heat.
-season to taste
you can strain it, or leave the shallots in either way , it is fuckin sweet.
pour a little bit over the steak , dont cover the whole thing cause the sauce can be pretty flavourful. you dont want to totally overwhelm the taste of the steak.

smoke a fat bowl and fuckin mow.