[ARCHIVED THREAD] - Tenderizing steaks? (Page 1 of 2)
Posted: 6/19/2006 12:58:01 PM EDT
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I have never had or heard of a well done steak what wasn't ruined/dry/tough with the exception of filet mignon at a fancy restaurant. So this weekend my girlfriend (who only eats well done meat) has a piece of steak at a BBQ that is well done and says it was none of those things. When she asked the person who made it they said they tenderized it first. Do any of you tenderize your steaks? How do you do it? Cheers |
JACCARD LINKY Porterhouse, NY strip, Ribeye, Filet do not require tenderizing. I use this on Tri-tip, London broil, and sometimes chicken breast, roasts, chuck steak, round, top round, etc...... I wish that I had learned about this tool 20 year ago. Emeril found out about it when he bought meat at a local butcher a while back and showed it on his show. I ordered one before the episode was over, and this is the tool to have. Throw away the meat hammer of dead!!!!  Season the meat first and the Jaccard pushes the seasoning inside. Marinade afterward. Sportsmans warehouse carries a chinese version of this, and probably the hunting catalogs.... |
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(1) Buy a decent piece of meat with sufficient thickness. The $0.99/lb close-out ribeyes ain't gonna work. Get a nice KC Strip, 1" thick. (2) Marinate. There are any number of solutions and methods. One of the cheapest and easiest involves a Ziploc bag and some Italian salad dressing. Steak in the bag, dressing in the bag. Air out of the bag. Seal the bag. Bag in frige for 4-6 hours. (3) Remove bag from frige, meat from bag. (4) Start with a HOT grill. Meat on grill. Reduce heat. (Turn down gas, spread out coals, whatever.) Cook on one side for 4 minutes. Rotate meat 90ยฐ on the same side, so you get those bitchin' criss-cross grill marks. Go another 4 minutes. Flip. Grill 4 minutes, rotate 90ยฐ, grill 4 minutes. (5) Do not pierce, puncture, cut or otherwise molest the steak until you're ready to eat it. (6) Remove steak from grill and put on plate that's been preheated to at least 400ยฐ. Put plated steak in oven (turned off) for 10 minutes to "rest." (7) Serve and eat steak. (8) If the inside is still too pink for your girlfriend, you eat it while she watches. |
Agree with all except #2 & #3. Marinating covers the flavor of the beef. But if that's what you like, that's what you like. |
Now, if I could just get the knack of grilling asparagus. |
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www.ar15.com/forums/topic.html?b=1&f=5&t=467516 so, it that 1 can or 3 with 2 counts of "intent" :)     all the fat i cut off and cooked for the mutts..   they had a sale, i got it for 4.69 a pound im full :( 
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Nice gun I want one for my son !!! |
Actually they will... But, they nuke it and then cook it (however they do everyone elses steak) because it takes so long. Lots of places will also give the the worst cut, because, you probably don't know the difference anyhow. |
Ugggghh... You aint kidding man. If the steak is still translucent, I aint going anywhere near it. I have a buddy who eats his Medium-Rare. I almost throw up in my mouth everytime we go to eat and he gets a steak. 
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Kansas. And thats fine sir, I shall not eat there then. The only time I actually eat steaks past M-W, is at home. Whenever I go out to eat and get a steak, its always Medium to M-W. |
Salt will not dry out the meat. Salt is the perfect thing to put on meat before it's cooked. Coarse salt only, of course. Don't use table salt. The salt will pull a SMALL amount of moisture (and dissolved proteins) that is just below the surface all the way to the surface of the steak. When seared over high heat, this protein-rich surface will form a delicious crust that is perfectly seasoned by the salt. |
I'm willing to bet that the fancy restaurant filet was not cooked well-done, and it was dry-aged. That is why it was tender. Better steak restaurants use a different scale for rare-medium-well than Longhorn, Outback, etc. "Well-done" at a fancy steak place is probably equivalent to medium-to-medium-well at Longhorn. Beef is supposed to be pink in the middle. That is the correct color. If it's brown all the way through, then it's overcooked. That's only cool if you're making barbequed briskets. |
+1 Cannot stand rare. My experience here in NY is chefs/restraunts don't know how, or refuse to cook a steak well done. Most waiters give you a funny look when you order them that way anyway. More than half the time I order a steak well-done and it's pink in the middle so I pretty much gave up eating steaks out. I used to work in restraunts so I DON'T send food back to be cooked again. At best you get labeled a problem customer and at worst....well....watch the French toast scene in the movie Road Trip. |
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a dry aged filet just ain't worth it for most joints-some top tier steakhouses excepted. You'll be hard pressed in my area to find dry aged beef in most steakhouses. Those that do WILL advertise the fact-ya gots to pay for the "real estate" to do it either on or offsite-not to mention loss. And yeah, my MW-W is a M+ at low end(casual)joints. Taking a tenderizer to a peice of steak(note coming from rib, short loin, or sirloin, with a few exceptions)is just wrong. |
| cook it pitsburg (or black and blue.) You need a scorchingly hot grill to do this though. Let the grilll get HOT before you think of putting the steak on. What should happen when you put the steak on is that you sear both sides of it, and leave the center slightly warm. But you'll have every drop of juice that that steak had from the cow |
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Use a quality dry rub for steaks that contains a small amount of Kosher/ Sea Salt. Apply the rub on both sides and vacuum seal, with the seasoned surfaces pressed tightly against the inside of the bag. Leave sealed for a minimum of 4 hrs, but for as long as 5 days, in the fridge. Allow the steak to warm on the counter for about 30 - 40 minutes prior to cooking. Sear the outside on a HOT surface then cook to the desired doneness as quickly as possible without ruining the outside. I do all of my steaks that way and they are restaurant quality. I prefer aged steaks, but a high quality grocery store bought steak like Sterling brans, will work when aged steaks are not available. I like steaks rare but have to cook them to all sorts of doneness levels due to the varied desires of the guests. |
Big +1!! If you cook it so its a little bit crispy on the outside, it leaves a bit more than slightly warm center, with all the juices... |
"Now that is a steak!" I thought when I saw that.
Maybe not for you. It is for me and many other people. You worry about your steak and I'll worry about mine and we'll be ok. 
Dude don't admit to wanting to "off" your son on a public forum! 
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Good lord. Tyman, you are a fine person and I salute your service. But, all of you who eat steaks well done need to order something else. Order a hamburger. Order a chicken fry. Because, the flavor of a steak is gone when cooked to well done. You are wasting money. If you want to taste spices and whatever; do it to a bad cut of meat. You will never notice. |
, bright red throughout, seriously It's called red meat for a reason
If you cooked your steak in a skillet and used the stuck-on bits to make a pansauce, that is acceptable and quite good, because you're using the steak itself to flavor the sauce. But don't come near it with any sauces in a bottle. Mmmmm. Steak au poivre..... |
I trim the fat after cooking(flavor issues,) and theres nothing like a good Merlot, Burgandy, or Shiraz with a good steak!  Hessian-1
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