Steak how-to - Tilted Forum Project Discussion Community

Ripsaw · 07-11-2005, 09:52 AM

Butcher shop. No supermarket will cut a piece of meat quite as thick as what this recipe calls for.

edit: forgot the 'What is it question'. BEEF.
Ask for a 1 and 1/2 inch thick ribeye.
No bone, no marination. A good amount of fat, or marbling is required.

Steaks should be at room temperature.
Preheat oven to 425. Use an oven thermometer, and never trust your dial.
Heat an oven safe frying pan on high heat for about 3 minutes. Add vegetable oil and swirl. Season your steaks with salt and pepper and sear on one side for 5 minutes. You are looking for a nice brown crust on that side. Don't move it around, at all.
Flip the steak and toss it in the oven for another five minutes for medium rare.

Rest the steaks on a warmed platter for five minutes, and serve.

shakran · 07-11-2005, 10:10 AM

A good ribeye's gotta be grilled. Worchestershire sauce, red wine for the marinade, leave it in there for an hour or so. Sear it on a HOT damn grill until it's brown on each side, then turn the heat down to medium and let it cook. Every time you flip it, pour some marinade over it.

maleficent · 07-11-2005, 10:16 AM

To test for desired doneness... use the touch test.... (this works every time, if you are paying attention)

• Rare: Let one hand hang limp. With the index finger of the other hand, push gently into the soft triangle of flesh between the thumb and index finger of the hanging hand. It will offer very little resistance, give way very easily and feel soft and spongy. That is the feel of rare steak.

• Medium-rare: Extend the hand in front of you and spread the fingers. Press the same spot with the index finger of the other hand. The flesh will be firmer but not hard, springy and slightly resistant. This is the feel of medium-rare steak.

• Medium: Make a fist and press the spot. It will feel firm and snap back quickly, offering only a minimum of give, as does meat cooked to medium.

• Beyond medium: Throw out the steak because you have killed it and nothing will save it.

the_marq · 07-11-2005, 10:18 AM

I am sure there are tons of threads in the TFP about the perfect steak cooking steps, each one as passionate and different as can be... so here's mine.

Thick Ribeye-- check
Spritz with olive oil
lightly coat both sides with a wee bit of fresh ground pepper and coarse (or kosher) salt

Preheat your grill to its absolulte max temperature... around 600

Toss the meat on the grill presentation side down.

Close the lid

Wait 4 minutes

Open and flip

Wait 3.5 minutes

Rest for 5 minutes and enjoy

*-*-*-*some extra points
***you can use the oven as Ripsaw suggests, but only if you don't have a grill... his method is the same as the one I use in the dead of winter
***if you have to marinate a steak to make it taste good, you bought shitty steak

maleficent · 07-11-2005, 10:18 AM

If you want something different to serve with the steak - i l ike sauteed mushrooms or sauteed onions... just slice up the veggie, throw in a hot skillet wiht some butter and a shot of worcestishire sauce and maybe alittle garlic... cook til done...

A bleu-butter is also nice.. take a stick of softened butter blend well with some chunks of gorgonzola or blue cheese - add in some roasted garlic if being extra fancy...

snowy · 07-11-2005, 10:19 AM

Quote:

Originally Posted by maleficent

• Beyond medium: Throw out the steak because you have killed it and nothing will save it.

Amen, mal. Couldn't have said it better myself.

kutulu · 07-11-2005, 10:25 AM

They sell thick steaks at my grocery store. I like them but on the other hand, they weigh too much. I try to keep my steaks under 12 ounces. In reality, 12 ounces is way too much meat for one sitting. If my wife ate steak also I could justify buying the 1.5" thick ones but they are too big for one person.

I usually season with granulated garlic, onion powder, and kosher salt. Then I pour enough worsteshire sauce and soy sauce on both sides to get them wet, but not make much of a puddle on the sides. Let it sit for about 5-10 min and then grill about 3.5 min on each side (depending on thickness).

micah67 · 07-11-2005, 01:53 PM

I like to get the "slab-o-ribeye" from Smart & Final. It usually runs around $70 but you can cut it as thick as you want and freeze the rest. You can get between 6 and 12 steaks depending on how thick you cut it. (Granted, once it's been frozen it doesn't taste as good.)

maleficent · 07-11-2005, 02:04 PM

One of the questions Prince asked about steaks was regarding lard on the steak... A really good steak should be nicely marbled - -that is -- there is lines of fat running thru the steak (that is what makes it really juicey) You probably don't want a steak that has big chunks of fat at the ends - at least cut them off before you cook it...

Does your oven have a broiler? You could cook the steak in the broiler and it's almost as good as cooking it on a grill...

If you don't get as good a quality of steak, you can marinate it - the longer the marinataion time, the better - -it tenderizes it a little...

If you wanted to get a little fancier - and use a frypan to cook the steak (this works better with a thinner steak rather than a NY Strip steak) Rib eyes would be fine for this... Make Steak Au Poivre..
1 to 1 1/2 Tb cracked black peppercorns (about 40 grinds of a pepper mill)
2 steaks, about an 1 1/4" thick
2 tablespoons butter
1 shallot -- minced
2 tablespoons cognac
2 tablespoons red wine
1/4 cup beef broth

Press the cracked peppercorns into the steaks.
Heat butter in a heavy skillet. Sear steaks over med-high heat, both sides, turning with tongs. Reduce heat to med. and cook, turning often, till desired doneness. Remove meat from pan and keep warm. Add shallots to pan and saute a minute or so. Add cognac and wine - (you actually could get fancy and set fire to the congac at thispoint- looks flashy ) boil 2 minutes, stirring. Add beef broth and boil 2 more minutes, scraping up bits from the pan. Pour over steaks and serve
~~~~~~~~~~~~
To serve with the steak -- take some nice big beefsteak tomatoes, and cut 'em in half - -the on the top sprinkle a mixture of seasoned bread crumbs and parmesean cheese - and broil until it gets a little browned... makes a really nice side dish.. (if ya love tomotoes which I do)

Prince · 07-12-2005, 04:00 PM

It actually worked out just fine. Although I can't afford the steaks that my wife's boss had flown in special from somewhere up north. My wife was pretty nuts about those, as I recall.

The meat guy at the meat market told me to just broil it in a pan, gave me some good tips. Salt and pepper, not hard.

Anyways...

Two ribeyes, a bottle of Marlot, some fresh buns, baked potatos, cole slaw and potato salad (odd choices maybe, but I can never remember which veggies she likes). And of course a red, apple-scented candle.

She: "Steak? ...Meh."

She's out getting takeout from Chili's right now. We'll probably nuke and chow down the steaks tomorrow at some point.

Now if you'll excuse me, I'm gonna open that bottle of wine and get shitfaced.

Mister Coaster · 07-12-2005, 07:10 PM

the_marq I applaud you, sir! Indeed you and I have come to almost exactly the same way of cooking a good steak. The only difference is I sprinkle a bit of garlic granules pre-cooking.

Also, to get those sexy criss-cross grillmarks, I rotate (not flip) the steak about 70 degrees half-way through the 4 minute presentation side grilling.

Be sure to have a non-coal side of the grill to move the steak over to when the direct heat grill time is done and steak is resting.

shesus · 07-21-2005, 07:21 AM

I have a GREAT teriyaki steak marinade. I usually let the steak marinate for the day. Then, I take the remaining marinade and boil it for a couple of minutes. I use it to sautee the mushrooms, which are almost better than the steak. Anyway, if anyone is interested:

1 cup Soy Sauce
1/4 cup sugar
2 tsp mince onion or onion powder
1 1/4 tsp ginger
Crushed bay leaf
4 cloves of garilc

Charlatan · 07-21-2005, 07:33 AM

Quote:

Originally Posted by maleficent

• Beyond medium: Throw out the steak because you have killed it and nothing will save it.

I'd say beyond medium rare and you have to toss it but then I like mine very rare.

Personally I love a good steak frites... Steak with a green pepper sauce and some thin crispy frites... mmmmm.

When I cook a good sirloin, I put very little on it other than some salt and pepper and maybe a little garlic.

maleficent · 07-21-2005, 07:38 AM

Quote:

Originally Posted by Charlatan

I'd say beyond medium rare and you have to toss it but then I like mine very rare..

Walk my steak thru a warm room, and I'm good... I was being kind with medium... well done is never a good way to serve a steak..

shoe leather wouldbe more appetizing

Charlatan · 07-21-2005, 07:52 AM

Couldn't agree more...

shesus · 07-21-2005, 08:06 AM

I love a medium-rare steak. I can go with medium, but I prefer more pink than that. However, I always misjudge when to take the steak off the Foreman. I check it and it is rare and then when I check it a little bit later it is medium-well. I get so frustrated. My goal is to make a steak that it medium-rare.
Maleficent, I will have to try your touch test. I usually cut it, but that lets some of the juice out. That is equally bad.

StanT · 07-21-2005, 08:25 AM

Quote:

Originally Posted by maleficent

Walk my steak thru a warm room, and I'm good... I was being kind with medium... well done is never a good way to serve a steak..

shoe leather wouldbe more appetizing

Warm and not mooing for me, though I don't mind the outside getting seared a bit.

ShaniFaye · 07-21-2005, 08:30 AM

I absolutely CANNOT eat steak with any pink in it.....it makes me literally sick to my stomach to even SEE any pink....and I cant stand the way it feels in my mouth...."major shudders"

Dave eats his med rare when we go out and I have to put a menu or something up on the table between us so that I dont see it, cause if I do..I WILL puke.

wasnt always that way...that happened when I was preggie and never went away.

Charlatan · 07-21-2005, 10:41 AM

Quote:

Originally Posted by ohh_shesus

I love a medium-rare steak. I can go with medium, but I prefer more pink than that. However, I always misjudge when to take the steak off the Foreman. I check it and it is rare and then when I check it a little bit later it is medium-well. I get so frustrated. My goal is to make a steak that it medium-rare.
Maleficent, I will have to try your touch test. I usually cut it, but that lets some of the juice out. That is equally bad.

Try taking the steak off the grill while it is rare. Then let it sit a little while on the counter. The steak will continue to cook and you should get the medium rare you seek. If you cook it to medium rare the same thing happens (it is still cooking after you take it off the heat) and you end up with medium.

shesus · 07-21-2005, 11:50 AM

Thanks Charlatan, I will try tha next time.

robot_parade · 07-21-2005, 05:27 PM

maleficent:

I'll have to try your done-ness test next time I grill steak - I usually use the thermometer, but it's a pita to deal with all the time.

Also, my favorite euphamism for 'rare':

"Get a cow, wipe it's ass, and toss it on a plate!"

I've never had the guts to actually use that when ordering at a resteraunt, though.

doodlebird · 07-21-2005, 07:44 PM

Quote:

Originally Posted by robot_parade

Also, my favorite euphamism for 'rare':

"Get a cow, wipe it's ass, and toss it on a plate!"

I've never had the guts to actually use that when ordering at a resteraunt, though.

i've ordered "pittsburgh blue" or "black and blue"
some places can do it, some can't.
it takes a really freakin' hot surface to make the outside edges almost burnt black while the inside is still a nice cool purple... mmmmmm.
and uh yeah, a fat steak to start sher helps. holy cow i'm hungry now.

and i have no idea where the pittsburgh term comes from.

snowy · 07-21-2005, 09:41 PM

I love it when a place can cook a steak so that it's blue

Mmmmm.

I too am hungry now, doodle.

Borla · 08-20-2005, 04:26 PM

You have to start out with a good cut. When I REALLY want a great steak, I go to a local butcher shop that gets fresh livestock in every other day and butchers them down to your specific requests. I love me a 16-18oz ribeye, with a nice marble to it.

I lay the steaks in a glass cassarole dish and sprinkle on garlic powder, onion salt, fresh ground pepper, Lawry's salt, diced onions, and some minced garlic. In the dish I'll pour in about half a can of a pilsner beer, a tablespoon or so of Worchestershire Sauce, and some A1. I try to do this the night before grilling. I then place it all in the fridge, covered. About two hours before grilling I flip the steaks in the dish, and set them out on the counter so they reach room temperature.

Next, make sure the grill is good and hot before placing the steaks on it. I usually grill them about 5 minutes on one side, and 3 on the other. It leaves them about medium rare.

Served best with a nice spinach salad, and I usually grill some diced potatoes and onions in foil with butter and onion salt along with it. They take about 20-25 mins on the grill, so you have to plan ahead for that.

Never had a complaint when serving it.

07-11-2005, 09:52 AM	#1 (permalink)
Ripsaw Chef in Training	Steak how-to Butcher shop. No supermarket will cut a piece of meat quite as thick as what this recipe calls for. edit: forgot the 'What is it question'. BEEF. Ask for a 1 and 1/2 inch thick ribeye. No bone, no marination. A good amount of fat, or marbling is required. Steaks should be at room temperature. Preheat oven to 425. Use an oven thermometer, and never trust your dial. Heat an oven safe frying pan on high heat for about 3 minutes. Add vegetable oil and swirl. Season your steaks with salt and pepper and sear on one side for 5 minutes. You are looking for a nice brown crust on that side. Don't move it around, at all. Flip the steak and toss it in the oven for another five minutes for medium rare. Rest the steaks on a warmed platter for five minutes, and serve. __________________ "We are supposed to be masters of space, but we cant even line up our shoes?" One life, one chance, one opportunity.

07-11-2005, 10:16 AM	#3 (permalink)
maleficent Junkie Moderator Emeritus Location: Chicago	To test for desired doneness... use the touch test.... (this works every time, if you are paying attention) • Rare: Let one hand hang limp. With the index finger of the other hand, push gently into the soft triangle of flesh between the thumb and index finger of the hanging hand. It will offer very little resistance, give way very easily and feel soft and spongy. That is the feel of rare steak. • Medium-rare: Extend the hand in front of you and spread the fingers. Press the same spot with the index finger of the other hand. The flesh will be firmer but not hard, springy and slightly resistant. This is the feel of medium-rare steak. • Medium: Make a fist and press the spot. It will feel firm and snap back quickly, offering only a minimum of give, as does meat cooked to medium. • Beyond medium: Throw out the steak because you have killed it and nothing will save it. __________________ Free your heart from hatred. Free your mind from worries. Live simply. Give more. Expect less.

07-11-2005, 10:18 AM	#4 (permalink)
the_marq All hail the Mountain King Location: Black Mesa	I am sure there are tons of threads in the TFP about the perfect steak cooking steps, each one as passionate and different as can be... so here's mine. Thick Ribeye-- check Spritz with olive oil lightly coat both sides with a wee bit of fresh ground pepper and coarse (or kosher) salt Preheat your grill to its absolulte max temperature... around 600 Toss the meat on the grill presentation side down. Close the lid Wait 4 minutes Open and flip Wait 3.5 minutes Rest for 5 minutes and enjoy ---some extra points *you can use the oven as Ripsaw suggests, but only if you don't have a grill... his method is the same as the one I use in the dead of winter if you have to marinate a steak to make it taste good, you bought shitty steak __________________ The Truth: Johnny Cash could have kicked Bruce Lee's ass if he wanted to.* #3 in a series

07-11-2005, 10:18 AM	#5 (permalink)
maleficent Junkie Moderator Emeritus Location: Chicago	If you want something different to serve with the steak - i l ike sauteed mushrooms or sauteed onions... just slice up the veggie, throw in a hot skillet wiht some butter and a shot of worcestishire sauce and maybe alittle garlic... cook til done... A bleu-butter is also nice.. take a stick of softened butter blend well with some chunks of gorgonzola or blue cheese - add in some roasted garlic if being extra fancy... __________________ Free your heart from hatred. Free your mind from worries. Live simply. Give more. Expect less.

07-11-2005, 01:53 PM	#8 (permalink)
micah67 Thor Location: 33:08:12N 117:10:23W	I like to get the "slab-o-ribeye" from Smart & Final. It usually runs around $70 but you can cut it as thick as you want and freeze the rest. You can get between 6 and 12 steaks depending on how thick you cut it. (Granted, once it's been frozen it doesn't taste as good.) __________________ ~micah

07-11-2005, 10:10 AM	#2 (permalink)
shakran Tone.	A good ribeye's gotta be grilled. Worchestershire sauce, red wine for the marinade, leave it in there for an hour or so. Sear it on a HOT damn grill until it's brown on each side, then turn the heat down to medium and let it cook. Every time you flip it, pour some marinade over it.

07-11-2005, 10:25 AM	#7 (permalink)
kutulu Junkie	They sell thick steaks at my grocery store. I like them but on the other hand, they weigh too much. I try to keep my steaks under 12 ounces. In reality, 12 ounces is way too much meat for one sitting. If my wife ate steak also I could justify buying the 1.5" thick ones but they are too big for one person. I usually season with granulated garlic, onion powder, and kosher salt. Then I pour enough worsteshire sauce and soy sauce on both sides to get them wet, but not make much of a puddle on the sides. Let it sit for about 5-10 min and then grill about 3.5 min on each side (depending on thickness).

07-11-2005, 02:04 PM	#9 (permalink)
maleficent Junkie Moderator Emeritus Location: Chicago	One of the questions Prince asked about steaks was regarding lard on the steak... A really good steak should be nicely marbled - -that is -- there is lines of fat running thru the steak (that is what makes it really juicey) You probably don't want a steak that has big chunks of fat at the ends - at least cut them off before you cook it... Does your oven have a broiler? You could cook the steak in the broiler and it's almost as good as cooking it on a grill... If you don't get as good a quality of steak, you can marinate it - the longer the marinataion time, the better - -it tenderizes it a little... If you wanted to get a little fancier - and use a frypan to cook the steak (this works better with a thinner steak rather than a NY Strip steak) Rib eyes would be fine for this... Make Steak Au Poivre.. 1 to 1 1/2 Tb cracked black peppercorns (about 40 grinds of a pepper mill) 2 steaks, about an 1 1/4" thick 2 tablespoons butter 1 shallot -- minced 2 tablespoons cognac 2 tablespoons red wine 1/4 cup beef broth Press the cracked peppercorns into the steaks. Heat butter in a heavy skillet. Sear steaks over med-high heat, both sides, turning with tongs. Reduce heat to med. and cook, turning often, till desired doneness. Remove meat from pan and keep warm. Add shallots to pan and saute a minute or so. Add cognac and wine - (you actually could get fancy and set fire to the congac at thispoint- looks flashy ) boil 2 minutes, stirring. Add beef broth and boil 2 more minutes, scraping up bits from the pan. Pour over steaks and serve ~~~~~~~~~~~~ To serve with the steak -- take some nice big beefsteak tomatoes, and cut 'em in half - -the on the top sprinkle a mixture of seasoned bread crumbs and parmesean cheese - and broil until it gets a little browned... makes a really nice side dish.. (if ya love tomotoes which I do) __________________ Free your heart from hatred. Free your mind from worries. Live simply. Give more. Expect less.

07-12-2005, 04:00 PM	#10 (permalink)
Prince /nɑndəsˈkrɪpt/ Location: LV-426	It actually worked out just fine. Although I can't afford the steaks that my wife's boss had flown in special from somewhere up north. My wife was pretty nuts about those, as I recall. The meat guy at the meat market told me to just broil it in a pan, gave me some good tips. Salt and pepper, not hard. Anyways... Two ribeyes, a bottle of Marlot, some fresh buns, baked potatos, cole slaw and potato salad (odd choices maybe, but I can never remember which veggies she likes). And of course a red, apple-scented candle. She: "Steak? ...Meh." She's out getting takeout from Chili's right now. We'll probably nuke and chow down the steaks tomorrow at some point. Now if you'll excuse me, I'm gonna open that bottle of wine and get shitfaced. __________________ Who is John Galt?

07-12-2005, 07:10 PM	#11 (permalink)
Mister Coaster Big & Brassy Location: The "Canyon"	the_marq I applaud you, sir! Indeed you and I have come to almost exactly the same way of cooking a good steak. The only difference is I sprinkle a bit of garlic granules pre-cooking. Also, to get those sexy criss-cross grillmarks, I rotate (not flip) the steak about 70 degrees half-way through the 4 minute presentation side grilling. Be sure to have a non-coal side of the grill to move the steak over to when the direct heat grill time is done and steak is resting. __________________ If you have any poo... fling it NOW!

07-21-2005, 07:21 AM	#12 (permalink)
shesus Fancy Location: Chicago	I have a GREAT teriyaki steak marinade. I usually let the steak marinate for the day. Then, I take the remaining marinade and boil it for a couple of minutes. I use it to sautee the mushrooms, which are almost better than the steak. Anyway, if anyone is interested: 1 cup Soy Sauce 1/4 cup sugar 2 tsp mince onion or onion powder 1 1/4 tsp ginger Crushed bay leaf 4 cloves of garilc __________________ Whatever did happen to your soul? I heard you sold it Choose Heaven for the weather and Hell for the company

07-21-2005, 07:52 AM	#15 (permalink)
Charlatan Getting it. Super Moderator Location: Lion City	Couldn't agree more... __________________ "My hands are on fire. Hands are on fire. Ain't got no more time for all you charlatans and liars." - Old Man Luedecke

07-21-2005, 08:06 AM	#16 (permalink)
shesus Fancy Location: Chicago	I love a medium-rare steak. I can go with medium, but I prefer more pink than that. However, I always misjudge when to take the steak off the Foreman. I check it and it is rare and then when I check it a little bit later it is medium-well. I get so frustrated. My goal is to make a steak that it medium-rare. Maleficent, I will have to try your touch test. I usually cut it, but that lets some of the juice out. That is equally bad. __________________ Whatever did happen to your soul? I heard you sold it Choose Heaven for the weather and Hell for the company

07-21-2005, 08:30 AM	#18 (permalink)
ShaniFaye Submit to me, you know you want to Location: Lilburn, Ga	I absolutely CANNOT eat steak with any pink in it.....it makes me literally sick to my stomach to even SEE any pink....and I cant stand the way it feels in my mouth...."major shudders" Dave eats his med rare when we go out and I have to put a menu or something up on the table between us so that I dont see it, cause if I do..I WILL puke. wasnt always that way...that happened when I was preggie and never went away. __________________ *I want the diabetic plan that comes with rollover carbs. I dont like the unused one expiring at midnite!!*

07-21-2005, 11:50 AM	#20 (permalink)
shesus Fancy Location: Chicago	Thanks Charlatan, I will try tha next time. __________________ Whatever did happen to your soul? I heard you sold it Choose Heaven for the weather and Hell for the company

07-21-2005, 05:27 PM	#21 (permalink)
robot_parade Junkie Location: San Antonio, TX	maleficent: I'll have to try your done-ness test next time I grill steak - I usually use the thermometer, but it's a pita to deal with all the time. Also, my favorite euphamism for 'rare': "Get a cow, wipe it's ass, and toss it on a plate!" I've never had the guts to actually use that when ordering at a resteraunt, though.

07-21-2005, 09:41 PM	#23 (permalink)
snowy Kick Ass Kunoichi Location: Oregon	I love it when a place can cook a steak so that it's blue Mmmmm. I too am hungry now, doodle. __________________ If I am not better, at least I am different. --Jean-Jacques Rousseau

08-20-2005, 04:26 PM	#24 (permalink)
Borla Junkie	You have to start out with a good cut. When I REALLY want a great steak, I go to a local butcher shop that gets fresh livestock in every other day and butchers them down to your specific requests. I love me a 16-18oz ribeye, with a nice marble to it. I lay the steaks in a glass cassarole dish and sprinkle on garlic powder, onion salt, fresh ground pepper, Lawry's salt, diced onions, and some minced garlic. In the dish I'll pour in about half a can of a pilsner beer, a tablespoon or so of Worchestershire Sauce, and some A1. I try to do this the night before grilling. I then place it all in the fridge, covered. About two hours before grilling I flip the steaks in the dish, and set them out on the counter so they reach room temperature. Next, make sure the grill is good and hot before placing the steaks on it. I usually grill them about 5 minutes on one side, and 3 on the other. It leaves them about medium rare. Served best with a nice spinach salad, and I usually grill some diced potatoes and onions in foil with butter and onion salt along with it. They take about 20-25 mins on the grill, so you have to plan ahead for that. Never had a complaint when serving it. __________________ Coimhéad fearg fhear na foighde!!!!