Posted: 6/8/2009 6:20:28 PM EDT
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I'm looking for some good fundemental rules/tips for steak cooking and purchasing. Also sides for said dish would be cool. If possible pics, times for cooking, and ingredients would be cool.
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Quoted:
No: rubs, liquid smoke, A1 or any topping other than salt or pepper. Not at second more than 4 minutes per side over hot coals or gas. Let it rest for 10 minutes after you take it off the grill. Garlic salt is not a bad idea too. I only use it if the meat is not very good to begin with though. |
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Sear for two minutes on each side. Then cook for 2-4 minutes on each side until medium rare...MAYBE medium, but no more.
On tougher cuts of meat, you can coat the meat in sea salt for the better part of the afternoon. Rinse off the sea salt, pat it dry, and cook it. It will be VERY tender, and VERY good. |
Cut of meat is a pesonal choice. I for one do not care for ribeye, I like tenderloins, t-bones and on the cheap top sirloin. I cook depending on the thickness of the meat. If I cut my own I tend to go 2-2 1/2" thick at a minimum. Most of the store cut is 1 1/2 max. The best for flavor and juicyness is med rare or as my 9 year olds say "bloody". Many like a marbled cut (fat in the middle) I do not. I will buy less marbled and trim away the fat from the outside. I use Emerils Essence rub on my steaks and I pile it on. It really makes the juice flow!For sides I will cook a decent size potato, I clean it and wrap it in foil. This I place directly over the coals the whole time about 20-30 minutes. It will result in a soft center with a slightly chared skin. Of course you can always slice the potato into 1/8" slices and cook in the oven covered in butter 400 deg for about 30-40 minutes. |
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best steaks i've ever had using this method. instead of stove top, i put my cast iron skillet on a trukey fryer burner for even more heat. |
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Quoted: best steaks i've ever had using this method. instead of stove top, i put my cast iron skillet on a trukey fryer burner for even more heat. I would be careful doing that, there is such a thing as getting a steak to hot. it will ruin a steak. |
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Quoted:
Quoted:
No: rubs, liquid smoke, A1 or any topping other than salt or pepper. Not at second more than 4 minutes per side over hot coals or gas. Let it rest for 10 minutes after you take it off the grill. Garlic salt is not a bad idea too. I only use it if the meat is not very good to begin with though. Garlic salt is all I use. Get the grill nice and hot and pay attn to it. Only flip it once. |
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What? For Shame! Turn in your man card!
Seriously, check out Alton's method. Otherwise, trial and error is the way I learned. By the time I was 16, I was the main griller. What kind of steak are you looking for? Do you want taste, size or both? Are you cooking for only yourself? The only way to eat a steak is medium rare IMHO. Good filet recipe: Altos Method with a different cut of meat and my own preferences from trial and error. 2 10-14 oz filets Cast Iron Skillet (properly seasoned) Salt Freshly Ground Pepper Extra Virgin Olive Oil Small Amount of butter Oven Preheat your oven to 425 degrees. Take a teaspoon of olive oil and lightly brush the filets (enough to help the salt and pepper stick). Salt and pepper to taste. Take the filets and place them in the cast iron skillet and sear all sides. Then toss the whole skillet into the oven and cook for about 7-8 minutes. Last minute of cooking, take a small amount of the butter and place it on top of the steaks. For Medium Rare. Remove from the oven and let them rest for a bit. I usually make a foil tent and place them in the microwave (best insuation besides the stove). A sauce screen comes in handy when searing the steaks. It helps keep the splatter from getting all over the stove and inside of the little basins under the burners. This also keeps the wife happy. This does not impart the smoky wood flavor you get over charcoal, but neither does a gas grill. |
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I use this with good results. How about horseraddish mashed potatoes for a side dish? http://www.foodtv.ca/recipes/recipedetails.aspx?dishid=9062 |
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I guess I use a modified Alton Brown method. Like another has said, I also prefer tenderloin; either whole or steaks.
Season with a healthy amount of salt (I use only Kosher or sea salt) and fresh ground black pepper. Trim silver skin and fat from meat, let sit at room temperature for at least an hour. Tie with butcher's twine if needed. Brush with olive oil and sear on all sides in a hot cast iron skillet, maybe taking 8-10 minutes. Remove meat from skillet and let rest for 15 minutes on a cutting board or plate, covered with aluminum foil. Remove the skillet from the heat to let it cool down. Put the meat back into the cast iron skillet and put in a 350 degree oven until internal meat temperature is 130. Remove from oven/pan and put back on cutting board or plate, cover with foil and let rest for another 10-15 minutes. Time in oven depends on how big the steaks are, and can vary from 15 to 30 minutes so be careful. I've used this method several times now and the meat is tender, juicy and is perfectly pink from edge to edge. |
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Quoted:
I guess I use a modified Alton Brown method. Like another has said, I also prefer tenderloin; either whole or steaks. Season with a healthy amount of salt (I use only Kosher or sea salt) and fresh ground black pepper. Trim silver skin and fat from meat, let sit at room temperature for at least an hour. Tie with butcher's twine if needed. Brush with olive oil and sear on all sides in a hot cast iron skillet, maybe taking 8-10 minutes. Remove meat from skillet and let rest for 15 minutes on a cutting board or plate, covered with aluminum foil. Remove the skillet from the heat to let it cool down. Put the meat back into the cast iron skillet and put in a 350 degree oven until internal meat temperature is 130. Remove from oven/pan and put back on cutting board or plate, cover with foil and let rest for another 10-15 minutes. Time in oven depends on how big the steaks are, and can vary from 15 to 30 minutes so be careful. I've used this method several times now and the meat is tender, juicy and is perfectly pink from edge to edge. We're talking about steaks here. 
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ebuy choice meat (not select or prime), its what i call "b" on the fda's beef grading. Select is shit, and prime is rarely worth the $, especially if you are buying filets. You should only use tenderizers (not chemicalm manual) on tough cuts like top sirloin. I grill on mostly gas for convenience and I recommend you get a thermometer for getting accurate cooking temps internally so youi know if its rare, medium, etc. I use (at home and in my restaurant) equal parts of Lawry's season salt, garlic salt, and black pepper. Im if you need more help.
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All I have is a small gas grill here because it is all that I can use on my small fenced patio. I just use salt, ground pepper, olive oil, and a bit of the Weber Chicago Steak seasoning. Turn the grill up all the way and let it heat up for 20 or 30 minutes. Put a little bit of olive oil on the steaks and season to taste. Put them on the grill for two minutes on each side, turn down the heat and cook them for another 3 minutes or so on each side or until they are a bit less done than how you want them. Take them off, cover in foil, and let them sit for a bit while you get the rest of the food ready. It is really just trial and error based on your particular grill setup. Just start with cheaper steaks until you get the hang of it. The worst that is going to happen is you are going to have to eat a steak that is slightly overdone. Just make sure you cook them really hot at the beginning. Once the outside is seared they are safe to eat, so you can't really go wrong. |