How do you like to cook your steaks?

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[ARCHIVED THREAD] - How do you like to cook your steaks? (Page 1 of 2)

Posted: 1/8/2005 7:56:19 PM EDT

My favorite way is take a good rib eye and season it with salt, pepper, garlic salt and let it sit in the fridge for a couple of hours.

Then coat with a mixture of worcester sauce and balsalmic vinegar 1 hour before cooking and put back in the fridge.

Pull the steak and let sit outside for 20 minutes before cooking.

Sear the steak over an open flame and throw it over some small coals and let it finish cooking/smoking til medium rare.

Posted: 1/8/2005 7:58:10 PM EDT

[#1]

Yum...cook mine so it's nice juicy and red one second after it's safe!

Patty

Posted: 1/8/2005 8:00:29 PM EDT

[#2]

Well done.

Posted: 1/8/2005 8:00:56 PM EDT

[#3]

Liquid smoke and worchestershire sauce. High heat on the BBQ to trap the juice and flavor. Reduce heat after 10 minutes. Shire sauce and smoke added throughout. No steak sauce needed.

Posted: 1/8/2005 8:01:09 PM EDT

[#4]

Heat the pan up hotter'n hell and burn the dickens out of it, flip it and repeat.

the center should be blood rare!

Posted: 1/8/2005 8:01:09 PM EDT

[#5]

Quoted:
Well done.

AHHH!!! Those are fighting words right there

Posted: 1/8/2005 8:02:19 PM EDT

[#6]

RARE,RARE, RARE!

Posted: 1/8/2005 8:02:28 PM EDT

[#7]

Medium. Just a shade of pink.

Posted: 1/8/2005 8:02:59 PM EDT

[#8]

Try letting the steak sit out, wrapped in Saran, until it reaches room temperature before you cook it. I season similarly; pepper, onion powder, garlic powder. Sometime also try sprinkling pepper and ground thyme, then rubbing with olive oil before throwing it on the grill.

Posted: 1/8/2005 8:03:09 PM EDT

[#9]

rare

What cuts do you like the best?
I like ribeye, tbone and porterhouse

Posted: 1/8/2005 8:03:10 PM EDT

[#10]

Cook?? You mean people do that? I want that sumbitch mooing and screaming when he's thrown on the plate.

Posted: 1/8/2005 8:03:30 PM EDT

[#11]

Medium rare, on a grill or in a pan. No marinade or anything.

Posted: 1/8/2005 8:04:18 PM EDT

[#12]

Someone here posted a thread not long ago about putting his steak in a cast iron skillet. I bought a c.i skillit like 2 years ago and never used it. i seasoned it too.

So two days ago i got that baby hot as hot could be... seared it in the pan and Mmmmmmmmmm that was good eats. marinated it in salt, garlic, worchestershire sauce and WOW... Thanks for the suggestion whoever it was.

Posted: 1/8/2005 8:04:47 PM EDT

[#13]

Bloody rare.

Posted: 1/8/2005 8:06:26 PM EDT

[#14]

I put some salt and pepper on the outside, let it warm to room temp, throw it on the grill for no more than 90 seconds, flip, 90 seconds more, and serve

sometimes it flinches when you cut it

Posted: 1/8/2005 8:06:36 PM EDT

[#15]

On a grill with mesquite wood at the Hun Farm, where mesquite is the tree du jour!

Rare!

The better the steak, the more rare I like it!

Eric The(Bloody)Hun

Posted: 1/8/2005 8:07:30 PM EDT

[#16]

Quoted:
Try letting the steak sit out, wrapped in Saran, until it reaches room temperature before you cook it. I season similarly; pepper, onion powder, garlic powder. Sometime also try sprinkling pepper and ground thyme, then rubbing with olive oil before throwing it on the grill.

What's up with the olive oil? Does it make the other spices adhere to the meat?

Posted: 1/8/2005 8:09:26 PM EDT

[#17]

medium well, slathered with steak sauce

Posted: 1/8/2005 8:09:59 PM EDT

[#18]

Quoted:
Quoted:
Try letting the steak sit out, wrapped in Saran, until it reaches room temperature before you cook it. I season similarly; pepper, onion powder, garlic powder. Sometime also try sprinkling pepper and ground thyme, then rubbing with olive oil before throwing it on the grill.

What's up with the olive oil? Does it make the other spices adhere to the meat?

helps sear the meat and build up a nice crust to lock in the juices

Posted: 1/8/2005 8:10:37 PM EDT

[#19]

On my new George Foreman Grill....mmmmmmmm

Posted: 1/8/2005 8:12:50 PM EDT

[#20]

I like mine cooked so that a well-trained veterinarian with the right equipment can revive it.

Posted: 1/8/2005 8:16:12 PM EDT

[#21]

Quoted:
Quoted:
Try letting the steak sit out, wrapped in Saran, until it reaches room temperature before you cook it. I season similarly; pepper, onion powder, garlic powder. Sometime also try sprinkling pepper and ground thyme, then rubbing with olive oil before throwing it on the grill.

What's up with the olive oil? Does it make the other spices adhere to the meat?

'Zactly. It seems to hold more of the juices in as well if you sear it really good over a super hot fire.

Posted: 1/8/2005 8:17:59 PM EDT

[#22]

Quoted:
I like mine cooked so that a well-trained veterinarian with the right equipment can revive it.

LOL I knew I liked you for a reason.

Posted: 1/8/2005 8:28:16 PM EDT

[#23]

Medium rare

Posted: 1/8/2005 8:32:44 PM EDT

[#24]

Ribeye or Delmonico, Rare, cooked over mesquite, seasoned with black pepper. And only yankee pussies eat well done meat.

Posted: 1/8/2005 8:34:18 PM EDT

[#25]

Medium

Posted: 1/8/2005 8:35:38 PM EDT

[#26]

Just enough to keep the blood in.

Posted: 1/8/2005 8:35:59 PM EDT

[#27]

... As an aside, one should never baste with or salt their steaks prior to grilling. The added salt has a tendency to draw out juices rendering the steak dryer than it could be. Best steaks are grilled during hunting/fishing or camping trips.

... I've found that the best butchers in town are here:

Posted: 1/8/2005 8:37:58 PM EDT

[#28]

Quoted:
Med-well. Just a shade of pink.

you meant..

Posted: 1/8/2005 8:40:33 PM EDT

[#29]

I am cooking two nice porter house steaks tomorrow. They will be rubbed with salt, black pepper, garlic powder, a pinch of cayenne, and some olive oil. When the coals are as hot as you can get them with the aid of a blowdryer, I will put the steaks on the grill and sear both sides untill they are ][ that close to black. Then move them over to the slow cook side of the grill and cook them very well done.

If you don't like that, tough. You aint invited anyway. And as for you bubba99, I'm no yankee and have the papers to prove it.

Posted: 1/8/2005 8:42:51 PM EDT

[#30]

Quoted:
Ribeye or Delmonico, Rare, cooked over mesquite, seasoned with black pepper. And only yankee pussies eat well done meat.

I'm a yankee, now come feel this pussy

Posted: 1/8/2005 8:43:10 PM EDT

[#31]

Ribeye, rare but warm.
salt, a little onion and garlic powder, sugar

Posted: 1/8/2005 8:44:33 PM EDT

[#32]

Medium

Posted: 1/8/2005 8:49:40 PM EDT

[#33]

Black-n-Blue

Posted: 1/8/2005 8:51:04 PM EDT

[#34]

Meduim rare.

Posted: 1/8/2005 9:00:22 PM EDT

[#35]

Quoted:
Meduim rare.

+1, I also like using a little of that Montreal steak rub prior to grilling.

Posted: 1/8/2005 9:05:56 PM EDT

[#36]

Depending on the cut, rare to medium.

and with other cuts, cooked in liquid(aka Braising)

Oil mainly serves as a medium to keep the steak from sticking. Olive oil does however have a flavor unto itself and adds taste. It also smokes at a lower tempture than most oils, and as such,can help sear the outer surface faster, which helps to lock in all the good stuff.

Whoever said don't salt before grilling/cooking is 100% correct-salt will act as a cure and start cooking the steak chemically. Unless of course, you want that-it can be helpfull for leaner/tougher cuts of meat.

Glad to see many members here actually like meat doness below Medium Well!

Posted: 1/8/2005 9:06:33 PM EDT

[#37]

Medium rare.
Porterhouse is my favorite.
Garlic, fresh black pepper, butter, and worchestshire sauce. Yummy!

Posted: 1/8/2005 9:06:46 PM EDT

[#38]

Two ways to cook em
the wife likes fillets I like a ribeye or porterhouse

1. Let steak come to room temp. Right before cooking wipe dry then apply kosher salt and cracked black pepper. Preheat grill to Med high, turning only once to med rare.

2. Let steak come to room temp. Right before cooking wipe dry then apply kosher salt and cracked black pepper and my own jerk rub . Heat cast iron skillet to high med. Preheat oven to 375deg.
When skillet is hot add peanut oil it should start to smoke if the pan is the correct temp. Put steaks in skillet and turn up the heat to low high until a crust forms 1.5 to 2.5 mins then turn the steak and put into the oven for about 5 minutes or untill the temp comes up to 135deg (you do have an instant read therm). Remove from the oven and plate. Let rest for at least 2 mins before cutting.

Posted: 1/8/2005 9:10:33 PM EDT

[#39]

Well .....Knock his horns off,Wipe his ass, run him over the grill!

Posted: 1/8/2005 9:29:14 PM EDT

[#40]

Why the hell would you ever have a steak well done

You might as well eat hamburger meat because its going to taste the same.

Medium rare or rare for me please, extra rolls to sop up the blood.

Posted: 1/8/2005 9:31:19 PM EDT

[#41]

Knock the horns of , wipe it's ass and put it on a plate

Posted: 1/8/2005 9:40:24 PM EDT

[#42]

I put a paper plate in a pyrex pie plate, then I put in the steak, then I cover with a paper plate. Microwave 5 minutes, flip, microwave 3 minutes. Yum!

Posted: 1/8/2005 9:48:38 PM EDT

[#43]

bloody rare.

theyre DONE! Montreal steak seasoning, garlic salt, and mesquite wood on the coals

I use cast iron for this now.

Posted: 1/8/2005 9:49:24 PM EDT

[#44]

I went to an ultra upscale restaurant last night and ordered a prime rib, rare, the thing was so rare it looked like a murder scene on my plate, but it was GOOOOOOOOD.

Posted: 1/8/2005 9:59:48 PM EDT

[#45]

Coat with olive oil and then rub with salt. Occasionally on a "lower class" steak, rub on some lemon pepper.

HOT fire.... 5 minutes first side, 4 minutes after flip. Remove, set in plate for 3 minutes. Enjoy.

If it's a good steak, it doesnt need all that shit you guys put on it.