Steak
 

So what is the worst thing you can do to a steak? i mean its under the name of the forum.

Personally i think it is if u squish all the juices out and it gets all dry.

well, I know of many bad things to do to a steak, but the worst is probably to over cook it. Not apprecaiting a good steak is pretty heinous too.:D

Anything that doesn't taste good :>

I agree about over-cooking. And if you ask what's the worst thing you can do to a <i>really good</i> steak, I'd say using a marinade that covers up all the taste. A good steak only needs some simple seasonings.

So far I agree 100% with what has been said.

I'd like to add to the list, cooking it on a propane grill or a George Foreman. Charcoal is the only way to go!

man i thought this would get more hits but i agree about over cooking but when i cook steak i like to use my gas grill.

First don't buy a cheap peace of meat..;)
bottom round is not a steak:D London broil
needs lotsa love, at least 6 hour marinade
then cut it thin..:rolleyes:

BUT if you pay the money for a rib eye steak
not NY strip not t-bone.or porterhouse they all have
the strip :( Pay the money for the butchers
choice RIB EYE don't over cook and you won't
go wrong. You work hard for your
money eat the best! :D :D :D

And no, tenderloin is not the best just the most
expensive!

make it well done? I currently work in a kitchen and oh what a way to ruin a good steak.

mmm rare-> med. rare... it's beautiful!

overcooked steak = expensive hamburger. Medium is the way to go.

<i>overcooked steak = expensive hamburger</i>-amen
but still rare is the way to be :D

Definately overcooking it does ruin it.... ticks me off big time because my fiance HAS to have it well done. (shudder)... then she does something that I feel is unthinkable.... she drowns it in Ketchup! :(

Ketchup??? my Fiance loves overcooking the meat, that is a rough household...

Overcooking is the worst thing you can do. Bleh
Marinading comes a close second. Instead of buying a huge shit cut and marinading it, buy a good cut (New York strip, Rib eye ect), season it lightly, grill till rare-medium rare and enjoy the real flavor.
Adding ketchup or HP sauce is revolting. IMHO

Don't poke it with a fork. Don't cut it to see how well it's done. Flip it only one time. Let it sit for a few minutes after grilling to allow the juices to settle.

Don't over cook it....Even if you buy a piece of steak that is cheaper you can still make it taste good by not over cooking..

When bad things happen to good steaks...

Here's a good thing...

Mist it with olive oil, liberally sprinkle kosker salt and cracked pepper, and put it on high flames for a minute or two on each side. It gives it a crust, but keeps the inside tender and juicy.

Charcoal, ew. If I want the taste of smoke I'll eat an ashtray.

Shoe leathering steak is a heinous crime.

Also I have mates who put steak sauce or ketchup on it (I wanna shoot mr A1). If its a shit cut of meat stew it, don't call it steak...

T-Bone rocks, best of both worlds for me. Nuttin' but flame hits it till it gets to my plate then ground pepper and salt all it needs....

I am so lucky to work near the UK's biggest (or oldest) meatmarket.. If I get in real early I can almost pick the cow...

Paying a premium for filet mignon is a mistake. So is overcooking it. You don't burn a $7 piece of meat and make it taste like a $.50 hamburger. When I get steak out, it's always medium-rare, and when I cook it myself, mabye a little less cooked. Just add a healthy amount of salt and pepper, grill it up, and eat.

I put some Worcester sauce on it, then add salt, pepper and garlic powder. the sauce helps the seasoning to stick to the meat when it's on the grill. flip it over, do the same.

I put it on a gas grill, and wait until it is *really* hot, then put the steaks on. if the grill is hot enough, the steak doesn't need all that long (esp for med-rare and rare).

Enjoy, Bon Appetit!

MMM... i am hungry

Rare is the only way to go. Slap off the horns, wipe its dirty ass and put it on a plate.

Boil it or steam it, will screw it up for sure. Believe me people have done it. I know of one case where a cook boiled bacon wrapped tenderloin steaks for a buffet line and complained about the mess the bacon made when the bacon came loose.

once you've had fresh venison steaks (preferably filets of the backstrap or a tenderloin cut) then beef will never thrill you the same again. sure, I still like a good beef steak, but to me, only venison can be served without a steak sauce of some kind. after venison, beef just seems too bland without a sauce.

butter and garlic powder are the only things I use on my venison steaks.

on beef steaks, I dust with garlic powder before grilling. Then I use a small amount of A1 mixed with a dash of ketchup. cooked medium rare (just slightly pink in the center). lately I have been using Mrs Dash too.

this is a trick i saw on some cooking show.

To tell how well a steak is touch it and it should fell like

your open palm=rare
thumb touching index=Med Rare
thumb touching Middle=med well
thumb touching ring=well

I could be wrong but it sounds right

Hmm, do you think you could explain a little further? I'm not sure exactly what you mean.

Over cooking a steak is crime that should be punishable by death. When someone asks me how I want it cooked I like to quote Apocalypse Now, "I like my meat rare... rare but not cold". :)

Mmmm, this thread makes me want to splurge and go to Ruth's Chris.

The way I learned to check a steak.
Pinch the thick meaty part of your left hand (webbing) between your thumb and index finger. Relax your hand and pinch with your right. This is rare. Now spread your left hand wide and pinch, this is med-rare. Now make a fist with your left hand and poke it with your finger, this is well done.
After a while you'll learn how a steak is cooked simply by the way it feels. It's all about trial and error, but it's a good thing to learn how to do.

put in in the fridge for like 3 nights, then microwave it, that or set it on fire and eat it whilst burning

I brush some olive oil on it, hit it with a little seasoning(salt, pepper, and whatever else catches my eye in the cabinet), through it on the grill on high. 3 minutes, flip, 3 minutes, take off the grill and let it rest for 5 minutes. Put it back on the grill for 1 minute. Serve.

Overseasoning, overcooking, those are bad. Getting crappy meat to begin with. Me, I just put light salt & pepper on it...cook 'em slow until they are medium, and then bring 'em in, and use a little worchestershire sauce. That's a good steak to me. I like rib-eyes, NY Strips, stuff like that.

I usually cook rib steaks like this.Let it stand at room temp 30-60 minutes.Lightly put on some seasoning on both sides and rub in.(I use Club House Montreal Steak seasoning). I turn my BBQ on high and leave it high.I put some bacon fat on the rocks so to have a descent flair up.The steak goes on and is engulfed in flames for 3-4 minutes then I flip and do the same.Lid is open on the BBQ.With a minute left I lightly brush on Bullseye Original BBQ sauce and it is good to go. The outside looks well done but the inside is medium rare top to bottom.Equal consistency. I top with sauteed mushrooms,onions and green peppers.

Gotta agree with using the Montreal Steak seasoning but on top of that put some garlic pepper and when you put the steak on the grill splash some Worsteschire sauce on it.

Get the grill really hot and sear the steak on one side for about a minute flip the steak and turn the heat down to low (gas grill). The second side will sear and that seals in the juices. Then, flip the steak over in about four minutes, wait four more minutes and take the steak off the grill. This is great for a steak that's about 1.5 to 2 inches.

montreal seasoning is one of the best things to hit the market in years.

i'm a big fan of grilling standing prime rib roasts. i buy roasts with at least 3 or 4 ribs and have the butcher trim them for me. I stud the roast between the ribs with garlic cloves and sprigs of rosemary wrapped in sage leaves. I completely coat the outside with coarse sea salt and cracked black pepper, sometimes I use a mix of Montreal seasoning and creole seasoning so it is pretty much blackened.

I generally do this in my big Webber, building a big fire for indirect cooking on one half of the grill and put a foil pan on the other side (similar to how you do a turkey). When the fire is ready and at it's hottest, I sear the roast on all sides, then move it off the heat and over the pan. Add soaked wood chips to the fire and put the lid on. Cooking times vary with the size of the roast, I generally use a meat thermometer to play it safe. Check the roast every 45 mins or so, adding charcoal if your fire is dying and keep adjusting the vent so the fire gets good air. I generally get a 4 rib roast done in 3 hours. When you check it the first time, you can sprinkle a little sugar on it, which makes a really nice crust when it carmelizes (you can only use sugar crusts when you are grilling with indirect heat).

This method is also great with leg of lamb.

This all sounds so good... I'm damn hungry right now

The worst thing you can do to a steak is to waste it by leaving it (with the rest of the groceries) in your car during a fit of absent-mindedness!

Specific to the actual cooking, the worst thing you can do is not cook it enough. If I wanted a mouthful of blood I'd have fangs. Make mine medium to medium-well.

Heresy, it's all medium-rare here =D. The worst you could do to a steak? Not eat steak of course.

Mmmm....flesh of cow....
 

Personally, I think that the worst thing you can do as a steak *consumer* is buy cheap-ass bottom round and cook it up as a "steak". You cheat yourself, and possibly create the idea in the minds of those you cook for that steak is a bland, dry meat that must be seasoned to hell and back before it becomes palatable. I know my family did this for me (not that I blame them; we had some hard times economically and I'm sure there would have been rib eye in place of bottom round if things had been better. ;) )

However, nowadays, I would rather eat steak one third as often, and eat USDA prime rib eye, lightly dusted with kosher salt, seared over high heat and then moved over lower coals for 10 minutes on a side...
(damn. Now I have to go to work and think about dinner all day! :D)

overcooking the steak is the worst thing that can be done to it.
I like mine med. well. That is the best not overcooked not undercooked.

The worst thing to do to a steak is to over cook it so its like leather and 2nd is to cook it with out seasonings.... Had a girlfriend once that would not put anything on it... So I took over in the cooking department.... Maybe thats why were not togeter noww.....

over cook it ,or cover the taste with any sort of"steak sauce
'

To over cook it, or to dry it out.