Posted: 12/30/2009 7:00:09 PM EDT
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Tomorrow night the girlfriend and I are planning a nice dinner with me, her and her son. We will be having tuna tar tar and homemade pork potstickers as appetizers. For dinner are going to have steak and a seafood casserole made of shrimp, crab of scallops in a cream and cheese sauce, twice baked potatoes, and string beans in a garlic butter sauce with cinnamon bun cheesecake for dessert.
As for the steak, I wanted to pick up some fillets, but they were out of them at the butcher counter. All they had left was the prepackaged fillets wrapped in bacon. Might cook that for myself for dinner, but not for New Year's. So I ended up getting four one pound Certified Angus Beef boneless top loins which are cut about an inch and a half thick. Everything I read said it should be VERY tender and flavorful. What is your advice in terms of preparing them? I bought an extra so we could have steak and eggs for brunch the next morning. |
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Quoted: Blue rare is the only proper way  Black and Blue if you will. /Need a griddle that can hit a constant 800 degrees or so for it to work properly (i.e. best results). If you like your steak "warm", very hot griddle, little salt and pepper on steak (clarified butter on the griddle) and slap the steaks on for about 30 seconds per side. Place in 400 degree oven for 3 minutes. let rest for 2-4 minutes before cutting. |
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Let the steaks come to room temp before cooking.
Get the grill HOT Only flip once time after 3 minutes or so Get a meat thermometer. Cook to internal of 140. Let the meat rest when you get it off the grill for at least 5 minutes so all the juice doesn't leak out. |
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Skip the salt the night before. Tried that with Tuna and it made it inedible.
Bring the steak to room temp. Cast iron skillet, pre-heated in 500 degree oven. Once you are sure skillet is 500 degrees, drop the steak in, five minutes on each side, let rest 5 minutes before serving. Use the filets for a practice run. Good luck! |
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Quoted:
Let the steaks come to room temp before cooking. Get the grill HOT Only flip once time after 3 minutes or so Get a meat thermometer. Cook to internal of 140. Let the meat rest when you get it off the grill for at least 5 minutes so all the juice doesn't leak out. This man speaks the truth....it is an absolute MUST for a tender steak. |
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Quoted:
get the grill hot as f*ck. olive oil and kosher salt is all you need if it is a good steak. no more than medium rare. mushrooms and onions sauteed on the side on some cast iron with real butter. Potato of choice. This is correct. Do NOT cook your steaks to an internal temp of 140. No more than 125. 140 is approaching medium well to well done. |
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Let the steak warm to almost room temp before cooking. DO NOT put salt on until just before cooking. A smokin' hot grill or cast iron (to catch the drippings). If cast iron, deglaze with a little brandy/cognac and then reduce with red wine until syrup.
Great menu. Next time order ahead from Allen Bros. for the steak / meat, you won't be sorry. |