How do you cook steak?

[MossflowerWoods]

This thread is making me HUNGRY!:licking::licking::licking:

I believe I would eat steak that any/all of you cooked and very much enjoy them all!

David

 

[LD1]

I agree with all those that post about the sauce. Definatally for poor cuts of meat, but NOT for a good ribeye, t-bone, etc.

The ONLY flavoring my steaks get is the little dash of mccormicks that i already mentioned (and someone else did too). Which is basically a combination of spices including salt, pepper, garlic, and a little red-pepper i think.

That and the flavor of cherry or apple:thumbsup:

 

[schoolsout]

I used to always grill my steak over charcoal, but lately we have taken to simply pan searing the steak in a big cast iron pan with some kosher salt and ground pepper.

Used to sear the sides on a red hot cast iron skillet then move to grill, but that cuts into my beer drinking time

On another note, one of the best steaks I've ever had was at Peter Lugers in Brooklyn...Not sure if it was just the atmosphere, but the steak was delicious. They def use butter as it's cooking....

I used to make a mix of worcestershire/melted butter to baste while cooking, but no longer do that.

 

[whiskywizard]

Here's my method...

Gas grill. Charcoal's nice but takes too much advance planning; I'm not that well prepared!

Set all burners to HI and let BBQ achieve equilibrium. Should be over 500 degrees F.

I prefer NY Strip steaks. Should be at room temperature. Preferably never frozen, but if frozen must be fully thawed and at room temp.

Take the orders from your guests, ranging from medium to rare. If anybody wants theirs cooked more than medium well, give them a hotdog.

With BBQ cracking hot, put all the steaks on the grill, lined up in the same orientation. After 2 minutes, flip them all 180 degrees left, and turn down the temp to MED.

After 2 more minutes, take off the rare steaks and put them on a clean plate.

In 2-3 minutes, flip the ones on the grill 180 and rotate 90 so grill marks form little squares. Put the rare steaks back on the grill, flipped and rotated.

In about 2 minutes, flip and rotate everything 180 and 90.

Finish until each one is the right firmness for what your guests ordered. Should be abetween 1 and 3 more minutes, max.

A chef taught me a trick to check "doneness". I have heard some others do this too. Let me see if I can describe it. ...

With your left hand, close your thumb and index finger so they touch at the tips, like you're making the "OK" sign. Now with your right index finger, press the fleshy part of your left hand between the thumb and index finger knuckles. Feel how soft it is. That's how a very rare steak feels.

Now touch the thumb to the pinky finger. See how much the flesh firmed up? That's how a medium well steak feels. The longest finger gives you rare, ring finger gives you medium.​

Remove each one when it has hit the correct "doneness", and let stand 3-4 minutes before serving.

 

[Chuck52]

I like my grilled steaks medium rare, and you've already gotten loads of suggestions about how to do the grilling. OTOH, I really like steak Diane, done with either filet or a good ribeye. Lots of decent recipes for that, but as long as it uses Dijon mustard, butter, mushrooms, a little Worcestershire and sherry or brandy, it comes out decent. I, too, don't much like steak sauce on my grilled steaks, but with steak Diane you more-or-less create your own steak sauce as you prepare it. It can be very easy to make and also impressive. Just an alternative to grilling.

Chuck

 

[two_bit_score]

If you have never tried a tri-tip you should.

 

[two_bit_score]

I am also not a big believer in steak sauce. Kinda makes me a liitle mad when I see someone put it on a steak that I grilled.

I prefer a ribeye or even a nice thick strip steak. Sometimes I will marinade the meat in Italian dressing, and sometimes I will just salt and pepper. I like to get the grill as hot as possible to sear the meat. Then I'll back off the heat for a few minutes until medium rare. The most important thing in my opinion is to allow the steak to rest for ten minutes or so after removing it from the grill. This allows the juices to get back into the meat. Cutting into a steak as soon as it is removed from the grill is not the way to go.

A really good, properly prepared steak should never need more than a little salt and pepper. Usually not even that.

 

[RobertN]

A while back, took my parents out to dinner. Place had prime rib. Wife and order the Prime Rib, rare. Mom has something else. Dad... Dad orders prime rib. Well done..... The look on the waiters face!

My Dad has always liked beef well done. I used to when I was a kid, cause that is what Dad did. But, it's been a long long time since I changed from well done to rare/medium rare. And to this day, I do not know why Dad likes the flavor cooked right out of the meat. And then adds steak sauce...

Nothing is worse than buying some really good cuts and a friend or family member wanting it medium well.

 

[charlz]

I believe that if you want to flavor your steak, you might as well be eating ground beef. I get my grill hot and throw on 1" thick rib-eye steaks until they sear on one side and then flip them to the other side. When my thermometer says the center is 140 F to 150 F, I take them off the grill. I let everyone salt and pepper to taste or ruin the meat with steak sauce. I cook/eat steak because I want to taste the beef and not some flavoring out of a bottle. In my estimation, good cuts of beef cooked properly can't be improved on with flavorings.:licking:

For beef this is pretty much me, although if it is my son and I eating I put Lawry's season salt on before cooking as that is how we like our steak. My wife on the other hand wants all the fat cut off and the crap cooked out of it and then uses steak sauce to give it flavor.... I tell her I got an old pair of boots that will chew and taste the same with steak sauce but are a heck of a lot cheaper

For Deer/Elk/Antelope which are very lean I roll in flour and fry in oil to try and keep it from drying out to much. Lately I have also been making Steak Diane with Antelope which is a saute'd steak... you can't taste the meat though, just the sauce. I was watching Hairy Bikers on TV the other day and they were rolling something in flour, buttermilk and breadcrumbs to keep the juices in and put a nice coating on the meat, I am going to try that with some of my Antelope.

 

[brin]

A while back, took my parents out to dinner. Place had prime rib. Wife and order the Prime Rib, rare. Mom has something else. Dad... Dad orders prime rib. Well done..... The look on the waiters face!

My Dad has always liked beef well done. I used to when I was a kid, cause that is what Dad did. But, it's been a long long time since I changed from well done to rare/medium rare. And to this day, I do not know why Dad likes the flavor cooked right out of the meat. And then adds steak sauce...

My Dad and Mother and my wife's parents all insisted their steaks were cooked well done....I wonder if it was because back in those days there was always a scare about Trichinosis in Pork and in their minds they just carried that concern over to beef as well...????

 

[Dan Hunter]

I also use Montreal Steak seasoning. I push it into 2" thick cuts and let it sit in the refridge for a day.

I have a six burner/grill Viking stove but I NEVER use the grill and probably should replace it with a griddle. I use FOUR cast iron individual serving trays directly over a burner and load 'em up with heat.

I put two tablespoons of bacon grease on two trays (if I'm cooking two steaks) and cook 'em for a few minutes until it as a good sear. Shortly before they're ready to cook the other side, I put bacon grease on the other two trays and transfer them over pouring the contents over as well and then just sit the first trays on top of the steaks.

 

[om21braz]

Lots of good methods - here's a link to some

Primal Grillｮ with Steven Raichlen

 

[two_bit_score]

A while back, took my parents out to dinner. Place had prime rib. Wife and order the Prime Rib, rare. Mom has something else. Dad... Dad orders prime rib. Well done..... The look on the waiters face!

My Dad has always liked beef well done. I used to when I was a kid, cause that is what Dad did. But, it's been a long long time since I changed from well done to rare/medium rare. And to this day, I do not know why Dad likes the flavor cooked right out of the meat. And then adds steak sauce...

An end cut, well done is my favorite way to eat prime rib. It's a step out side the box and the only thing I ever order well but it is always very good.

 

[Car Doc]

We coat ours with course sea salt cover and let sit on the counter for 1hr per inch of thickness. We normally buy custom cut 1 1/2 thick certified angus (CAB) ribeyes.

Then after the 1 1/2 hour wash that off pat dry and season with fresh ground black pepper (no more salt) and I add dried tyme to mine (wife doesn't do this just me) sprinkled on and and pat that in good and cook over a 800-900 degree charcoal/wood pit.

3 minutes a side and flip 3-4 times and pull off at 125 degrees internal (med rare) and cover with foil for 10 minutes and serve pour juices back over steaks.

 

[beppington]

Are we talking salmon steaks in this thread??! :drool: :licking: :thumbsup:

 

[two_bit_score]

Might be another thread but where are your favorite 'everyday' places to eat steak?

Besides home, of course.

Not the high dollar places to take clients or the super special occasion places but the one or two or three where you know you can always get a good, well prepared steak at a decent price.
.

 

[LD1]

I know at our local red lobster, they have ALWAYS had an excellent New York Strip Steak. And I usually dont care for strip steak, but theres is as good as any ribeye I have had.

cant remember for sure, but it seems like a $20 meal for a 16oz I think

 

[RobertN]

The 50 Grand in Pollock Pines, Ca. On H50 1/2 way between Sacramento and Lake Tahoe.

Or, Poor Reds in El Dorado. Although it is known more for ribs, and Gold Caddilacs. Been around since the 40's.

Not the high dollar places to take clients or the super special occasion places but the one or two or three where you know you can always get a good, well prepared steak at a decent price.
.

 

[RobertN]

I like various end cuts especially with all the spices usually found on then. But prime rib, I like best rare

An end cut, well done is my favorite way to eat prime rib. It's a step out side the box and the only thing I ever order well but it is always very good.

 

[scgargoyle]

I always joke that I like my steak just past the point where a veterinarian could save it....

I cook it hot and fast over charcoal. If a steak is really thick, like more of a small roast, I'll slow smoke it to 120 degrees internal, then sear the outside on a hot fire. If the beef lacks fat, which much beef today does, melt some butter on it towards the end of cooking. With practice, you can judge how well done steak is by poking it with your finger.

We usually get strip steaks if they are on sale. Tougher cuts get marinated. We also like fennel seed on beef, but many people don't.