Steak

[ouch]

I guess the guacamole thread wasn't contentious enough, so let's talk steak.

What's your favorite cut (or cuts, in order)? Are you a filet fairy or a porterhouse pooftah? (Lighten up, I just wanted to work that in.)

What's your favorite cooking method- broil, grill, pan, oven?

What's your favorite sauce/topping, if any? Bernaise? Bordelais? Av poivre? Ketchup?

Any favorite steakhouses? For that matter, do you prefer it at home or in a restaurant?

Any mandatory sides?

Wine/beer/booze pairings?


If there are enough responses, Mrs. Ouch and Ouchette have promised to chime in.

[Bors]

I love steak, tend to eat it at home mostly, have something else if I'm eating out!

Well seasoned and covered in Henderson's Relish (http://www.hendersonsrelish.com/) for a bit before frying.

Has to be rare/blue as well. Cut wise, Fillet if it's a special occasion, but mostly Sirloin. Do enjoy a rib-eye occasionally too.

Often make a blue cheese sauce for it. Slowly fry up some onions and mushrooms until the onions are golden, sweet and soft and the mushrooms are done. Then while the Steak is resting throw some stilton into the pan with the onions and mushrooms. Let it melt (I normally turn the heat off the pan and just let the residual heat melt the cheese) and then pour it over the Steak.

Delicious :smile:

Now the summer is approaching (sort of) I'm starting to think of alfresco cooking. Need to find some decent BBQ recipes for when I can finally fire the Braai up :biggrin:

[TimmyBoston]

Steak and Martinis at Sullivan's Steakhouse is my staple. Very rare and very dry.

[Must Dash]

I guess the guacamole thread wasn't contentious enough, so let's talk steak.



I'll pass on the contentious, but I made a batch about 15 minutes ago, following your recipe, and it was delicious. Thanks. Martial arts skills were required to get a fair share. So, how about the promised video on slicing open an avocado?

Cheers

Jeremy

[ouch]

I love steak, tend to eat it at home mostly, have something else if I'm eating out!

Well seasoned and covered in Henderson's Relish (http://www.hendersonsrelish.com/) for a bit before frying.

Has to be rare/blue as well. Cut wise, Fillet if it's a special occasion, but mostly Sirloin. Do enjoy a rib-eye occasionally too.

Often make a blue cheese sauce for it. Slowly fry up some onions and mushrooms until the onions are golden, sweet and soft and the mushrooms are done. Then while the Steak is resting throw some stilton into the pan with the onions and mushrooms. Let it melt (I normally turn the heat off the pan and just let the residual heat melt the cheese) and then pour it over the Steak.

Delicious :smile:

Now the summer is approaching (sort of) I'm starting to think of alfresco cooking. Need to find some decent BBQ recipes for when I can finally fire the Braai up :biggrin:


Thanks for the terrific first response, Bors, as well as pointing out a glaring omission on my part, ie: degree of doneness. Never heard of the Henderson's; I'll be on the lookout for that.

[ouch]

I'll pass on the contentious, but I made a batch about 15 minutes ago, following your recipe, and it was delicious. Thanks. Martial arts skills were required to get a fair share. So, how about the promised video on slicing open an avocado?

Cheers

Jeremy

Would that my aspiring Speilberg of a daughter be able to produce a workable vid in only three takes (the number of ripe avocados on hand) you'd have it already. It will take upwards of a week for the remainders to ripen. :lol:

[Stanley]

My favorite cut is the ribsteak, ribeye, prime rib, what have you. Let these come up to about room temp from the fridge, lather (pun intended) them up with some good oil and season with S+P sear them quickly in a very hot cast iron pan, then transfer them over to the Traeger grill on medium heat until med-rare or so. Let em sit for a couple min and chow down.

I've been happy with grapevine and apple pellets for the Traeger. That's my favorite way of preparing steaks.

YUM

[TimmyBoston]

The primary cut I eat are filets and lately at home, I've been searing them in a cast iron pan and transfering it to the over rather than using my grill. I never eat a steak cooked any more than rare.

Lately I have gotten very out of wine and I usually pair my steaks with some quality beer or whisk(e)y and if I'm out, it's nearly always a gin martini.

[ouch]

In an apparent effort to not belittle me here, Nick put this gem in another thread-

http://badgerandblade.com/vb/showpost.php?p=558404&postcount=58

wowie-zowie!

The closest I come to that technique is something I do during the dead of winter, when we have the fireplace roaring. I'll throw a big ole cast iron pan on top of the inferno for about an hour or so, dodge the "You're not cooking a steak in there, no way!" look from the missus, run (literally) out to the preheated grill with the pan and throw on a steak. Talk about a sear.

[R-James]

Ribeye or sirloin, cooked so a good vet could get it up and running again, and with a simple rocket watercress salad or good home done chips. I always cook them on a cast iron grill pan that i try to get as close to glowing as the wolf range will permitt

[crankymoose]

A nice thick T-Bone medium well on the barbecue with any good beer,
for eating out Lone Star is ok. Longhorn Steakhouse better but a few more $$.
for Ultimate Steak I ever had Shula's in Baltimore Md but a lot more $$$$

[royalcrown]

I like to use a nice thick New York Strip or some times rib eye. I have always been a big fan of letting the meat speak for itself so its just a little fresh ground pepper and salt. Sometimes I use Montréal steak seasoning if I’m grilling but certainly no sauces. My wife tends to like it so rare she can tell it had a name and a mother that loved it and I’m starting to agree with her. For the longest time I thought I had my technique down until I came across an article in Cooks Illustrated that recommended bringing the internal temp up to about 95 and holding it for about 45-60 minutes, after trying that I am certainly sold.

For sides I like to use something that will sop Up the steak juice, a mildly flavored cous cous is a favorite of mine. As far as something to wash it down, I like a big monster of an IPA like Stone Ruination.

As far as restaurants, I resent paying money for something I can do my self better and cheaper.

For any who may be interested I offer the following...

Take one thick (1.5” works for me) NY strip, salt and pepper to taste (for you garlic fans crush one clove and rub down steak before seasoning) let sit for an hour covered at room temp.)

Put on a small pan that will allow even air flow (I use a small broiler pan) and stick in oven set on lowest setting. If you have a small counter top roaster it can be done in there but you have to watch it as they tend to run hot in my experience.

Let sit for about an hour keeping an eye on the internal temp after about 20-30. You are going for about 95 and holding it for an additional 30-40 but this can be fairly forgiving, you may need to crack the oven door if your oven runs hot. I preheat the oven and the steak is in for an hour start to finish. The top may begin to look like the moon surface and that is alright, besides your house probably smells like beef about now.

Once meat is done fire up your preheat your grill or melt some butter in your pan and cook on a high heat.

Cook to desired wellness (I use 4-6 minutes for rare) shoot for flipping only.

Without getting too much into the science of this you are basically taking out some of the superfluous moisture. While this sounds a bit counter intuitive, it makes for a nice evenly browning crust with out graying the outside layer of meat. It also accelerates the same enzymes in the steak that make dry aged steak so good. Basically you are doing a quick dry ageing.

Enjoy

[ouch]

Before I get into the particulars of my favorite cuts, preparations, et al, I'd like to mention steak and eggs. I only have them under two circumstances, once every five years or so at home, or in Vegas. :tongue_sm

Buy a black truffle. Put it in a basket of eggs overnight. The next morning, fry a steak in duck fat. Cook some eggs (which will have taken on a magnificent aroma from the truffle) in duck fat, slice on some truffle, and eat with steak. Repeat every five years or as necessary.

[Groundhog]

I like to do my humble version of Bistecca alla Fiorentina at home with the Big Green Egg. I start with a nice 2" thick T-bone at room temperature, basted with a little olive oil. I use a Big Green Egg, with the thermometer wrapped around past the 750 deg. mark, probably pushing 900 or so. The steak goes on the cast iron grill (after carefully "burping" the Egg lid unless you want to grow new eyebrows and forearm hair) for a minute to 90 seconds depending on thickness, with the lid closed. After flipping it, I liberally apply a mixture of kosher salt, fresh ground black pepper, and white pepper to the grilled side, then close the lid again. After another minute or so, the 2nd side gets seasoned, and both sides get another few seconds to sear on the seasonings. I then remove the steak and let it sit inside awhile while I bring the Egg's temp down to 450 or so. After about 15 or so minutes, the steak goes back on for additional grilling until it's internal temp on my Thermapen is 140. Then it's off the grill for additional rest before drizzling with olive oil and slicing.


(Incidentally, my grilling method is adapted from the "T-Rex" method of grilling steaks named after a user of the same name over at the BGE forums, and the rest is from the BBQ Bible).

This steak goes great with some grilled asparagus and a parmesan risotto or some type of alfredo pasta..

[ouch]

I came across an article in Cooks Illustrated that recommended bringing the internal temp up to about 95 and holding it for about 45-60 minutes, after trying that I am certainly sold...................Let sit for about an hour keeping an eye on the internal temp after about 20-30. You are going for about 95

I don't get it. is that an internal temp of 95F? Why not just leave it outside on a hot day. :confused:


grilling until it's internal temp on my Thermapen is 140. Then it's off the grill for additional rest before drizzling with olive oil and slicing.



Wouldn't 140 be a bit much before resting? :confused:

[thirdeye]

I'm a pretty simple guy really. I prefer a thick T-bone medium rare, charcoal grilled, sprinkled with a little garlic powder served along side a loaf of hot home made bread. Nothing more, nothing less!!!

[wetbadger]

the definitive book on cooking various meats is to me "The Science Of Cooking" by Peter Barham, ISBN 3-540-67466-7.

After reading this book I realised that the majority of South African males who grill meat on a BBQ, (colloquially known as "Braai"), religously every weekend are clueless as to the correct tempretures and techniques that meat should be grilled at, now I would never be so discourteous as to suggest to my host that he is Braai'ing his meat wrongly, I instead ask to do my own steak, this gives the impression that I want to alleviate his work load, and that I am fussy about my steak, depending on state of inebreation it is acceptable and respected to do this, Braai'ing meat is after all serious business and a Man's business....

I will briefly highlight the salient points as plagarised by me.

1). Remove as much connective tissue as possible before cooking
2). Cook at high tempreture for a short time, > 130 C
3). Make sure that the surfaces of the steaks are well browned
4). Start with the "Well Done" steaks first, them medium, do Rare last.

The initial steps for cooking and grilling the steaks is the same,
Cooking or Pan-Frying Steaks;
1). Heat some oil in a pan until it is almost smoking, if cooking in a pan don't try to pan-fry all the steaks at the same time as doing so will decrease the temperature in the pan and the steaks will not brown properly, also resulting in tough meat.
2). Make sure the steaks are touching the bottom of the pan so that they are heated as quickly as possible and at the highest temperature possible.
3). Cook side A for about 30 seconds, then do side B for 30 seconds and turn again, cook side A for 2 minutes, turn, cook side B for 2 minutes, Rare at this stage.
4) Remove the steaks, keep them warm in a oven at 50 C, whilst you do the the others, plan to do the "well done" first and Rare last, the oven will continue cooking the steaks to the desired grade and will remain tender, the low temperature is the key to tender well done steaks.

Grilling Steaks;
1). coat the steaks in some olive oil or butter with your seasoning before placing them on the fire.
2). Temperature control and cooking time as above.

It is so wrong to continue cooking steaks at the initial high "Browning" or searing temperatures which most guys run their BBQ's at, as this will definitely toughen the meat, for well done steaks, or medium, on a BBQ wrap them in tin foil and find a spot on the BBQ where the temp is approx 50 C and let them continue cooking at the lower temperature until "done", or place them in a oven at 50 C.

that's it folks. I hope I'll be invited to a Braai again..........

oh and I forgot, my favourite cut, Scotch fillet.

[BMWRider]

I buy a tenderloin from Costco (or one of the other warehouse stores) and cut it myself. I usually end up with enough 3" thick steaks for several meals (we are an empty nest house) and leftovers for cheese steaks. The steaks are cooked in the Big Green Egg almost the same way as Groundhog does. I am in the rare to medium rare school, so I simply time 90 seconds on each side at 450 during phase two. No sauce, no marinade, just beef. If I am really feeling froggy, a couple Bison Filets wrapped in bacon. I tend to avoid pork though, so I substitute turkey bacon. Its been awhile, time to buy another tenderloin.

[Swiftsteel]

I usually have a sirloin or filet if im at a restaraunt cooked medium/rare with steak seasoning and a bit of salt and pepper under the grill. Sometimes ill have a peppered sauce but i prefer to eat the meat with just a small amount of seasoning as opposed to covered in sauce. As for sides im pretty un adventurous usuall just go for chips.... And for drink i'd go with my new favourite a pint of guinness.

Swiftsteel

[tim8557]

I'm a proud "Fillet Fairy". I'm fortunate to have a butcher store nearby that has incredible beef tenderloins and will cut them to whatever thickness you want. Weber makes a nice Steak Sprinkle Seasoning that I like. On my Genesis Grill is the only way to go and then spend some time in the cellar (well, basement) choosing the suitable "red".

In the cooler months I prepare a killer Steak Au Poivre that is one of my wife's favorite dishes. That's all done in an iron skillet, with about 30 years of seasoning cooked into it, on the stove top.

To me, any other cut of meat comes up second. My butcher prefers a Rib Eye, but I still think that it is second behind his tenderloin.

For Christmas when the family is all together, I grill a Chateaubriand (actually 2 X 2.5 pounders) that even my "Vegetarian" Daughter-In-Law demolishes.

[ouch]

It's nice to see so many excellent responses. I was afraid this thread would die on the vine, especially after nobody showed up at my announced all you can eat get together at White Manna.

http://www.youtube.com/watch?v=LEccdJKg7sQ&eurl=http://beefaficionado.blogspot.com/2008/03/home-cooking-sliders.html

[Scotto]

As with the guac thread, good steak doesn't need much. I only eat steak at one restaurant, that being Peter Luger (Brooklyn location only, of course).

At home, I mostly cook T-bones or an occasional ribeye. Meat should be at room temperature, with a healthy sprinking of kosher salt applied at least 10 minutes before cooking. Charcoal grill heated to eyebrow-sizzling temperature, a few minutes per side. Make sure you rest that steak for a few minutes after, of course.

For a change, I will occasionally pour some expensive, fruity olive oil on it afterward in the Tuscan style, but mostly it doesn't need anything at all.

The best part is gnawing on the bone afterward, which causes my kids no end of amusement.

[ouch]

Back to the steaks. I'm not a big fanboy of either the NY strip or the filet, so count me out for the porterhouse, as well, since it's a combo of both. The NY strip is neither particularly tender nor flavorful (in my view), and the filet mignon has absolutely no flavor whatsoever. Accordingly, I rank, as best all around steak.........

The rib steak. Whether you call it a club, ribeye, entrecote, Delmonico, or mushk, it's a great combination of texture and deep, beefy flavor that can stand up to cooking past rare better than most.

Honorable mention goes to the .................... steak (filtered by Mrs. Ouch, who will divorce me if I reveal it) for decent tenderness and flavor at a bargain price. Less known than the flat iron, thankfully.

Special mention goes to the skirt steak (aka diaphragm or Romanian, and you can throw in the hanger, too) for perhaps the best flavor of all.


I love fighting over food. :lol:

[ouch]

The best part is gnawing on the bone afterward, which causes my kids no end of amusement.

You better be prepared to roll up your sleeves (and have a winning ring record) if you plan on wrestling the bone away from my daughter. Even the dog doesn't try that.

Occasionally my wife will sweettalk the butcher into giving her some meaty rib bones to grill. All I can say is that it's an ugly site by the time we're done.:lol:

[mozart]

If I can help it, no filet/tenderloin will come into my kitchen. It's the blandest of all cuts and almost always has to be accompanied by something that actually has some flavor. The notion of wrapping bacon around a piece of tenderloin is utterly repulsive to me. Having said that, there is the occasional place for a piece of tenderloin, such as in Filet Wellington, but again, the main role is taken over by other players in the mix. Waste of money! Likewise with anything buffalo, or chicken breast! If one can't taste it, it shouldn't be in a dish!

Not really steak, but my favorite meat dishes are braised meats, e.g., lamb shanks, veal shanks, or short ribs. My favorite is seven-blade chuck. Underrated! Takes me two or three days to cook, but the results are always extremely satisfying.

Also, certain Brazilian ways are very appealing to me ("Picana").

Having spent so much time in Europe, I miss aged meats in the US, which is simply not readily available. I didn't know there was something like un-aged meat! Horribile! Likewise, the highest-quality meat goes to the restaurants and is also only available in specialty stores. And the prices... Also, certain cuts are hard to find in the U. S. and A, unless in specialty shops. I miss large pig knuckles for roasted Bavarian Schweinshaxe. Also, "real" pork roast has a very thick layer of fat/skin on it that is scored in a cross pattern and that results in a great, crunchy texture. Alas, it's impossible to find! I was once offered to take a normal piece of pork and wrap separated skin around it :eek::eek: Actually, that's not such a bad idea, but it sounds funky (not "funkay"!). Luckily, the Mexicans and Asians come to the rescue. They are able and willing to provide "unusual" cuts...

...which brings me to my last "beef": where are all those delicious bits, like sweetbread, liver, bones, etc.? They are hard to come by, much harder than they should.

Anyway, I think, I'll make some pork roast now.

Cheers - MM

[Zeni]

Honorable mention goes to the .................... steak (filtered by Mrs. Ouch, who will divorce me if I reveal it) for decent tenderness and flavor at a bargain price. Less known than the flat iron, thankfully.

Special mention goes to the skirt steak (aka diaphragm or Romanian, and you can throw in the hanger, too) for perhaps the best flavor of all.


Dammit you beat me to the punch.:lol:

[Groundhog]

I don't get it. is that an internal temp of 95F? Why not just leave it outside on a hot day. :confused:




Wouldn't 140 be a bit much before resting? :confused:

Yes, I'd rather pull it about 120, but my wife & kids don't do rare or even medium rare..:frown:....the sacrifices we make for family..:wink:

I prefer a warm red center myself.

[tim8557]

Maybe I need to try a Rib Eye again. I've just never had much luck with them and they have always seemed to have not much more flavor than a tenderloin and yet they are a bit chewier.

I realize that with the extra marbeling of a Rib Eye, the theory goes that it should be more flavorful.

[Sue]

Filets from my local meat market, on the grill medium (pink center). Garlic Parmesan oven potatos, Romaine or Spring salad, fresh fruit salad and marinated/grilled aspagus spears.
Sue

[Zeni]

I like Filet, my wife is a Tube Tucker. One of the worst filets I've had was at Charlie Trotter's. One of the better ones was a Roasted Fig with red wine reduction at a hotel.

I find that I get a better steak at home then at the finest Steakhouses. You can buy the exactly the same boeuf as the restaurants do without the high markup. Call me cheap.

[CitizenDan]

Ribeye 1 1/2 - 2 inch thick
Kosher salt
insanely hot cast-iron pan
cook to rare/medium rare
serve some broccollinni sauteed in olive oil with garlic and chili flakes on the side
add a cold beer or Cabernet Sauvignon

[Silb3r]

In my book anyone would be hard-pressed to beat a steak at Ruth's Chris (although if Sue invited me for dinner I'd gladly accept :biggrin:). Even The Capital Grille doesn't stack up in my book.

A buttered Filet cooked medium rare with a side of Bernaise, mashed potatoes, onion strings, and steamed broccoli. Man, now I'm hungry...

-M

[AaronX]

Man, now I'm hungry...

-M

:lol:

Yeah I hear ya there. I ran out and got 2 bone in Ribeyes that right now are sitting under some sea salt now as a result of this thread! Some butter, chardonnay and minced garlic sautéed mushrooms to go along with it.

[Doc4]

I'm not picky about which cut, so much as I want it to be a thick cut. I will cook it either over charcoal grill or (if I can stand the horrible smokefest that fills the house) on a kelvin-esquely hot cast iron frying pan.

Black and blue, baby, black and blue!

I can have this all by itself, or with some blue cheese on top (that and the occasional dab of Keen's hot mustard are the only things allowed on my steak ... no sickening sauce here!) Throw in some fried onions and mushrooms, and you gots yourself some go-o-o-od eatin'

[ouch]

:lol:

Yeah I hear ya there. I ran out and got 2 bone in Ribeyes that right now are sitting under some sea salt now as a result of this thread! Some butter, chardonnay and minced garlic sautéed mushrooms to go along with it.

You had me until the chardonnay. :lol:

[ouch]

Wow, I learned a lot so far. Many of you guys like it "walk it through a warm room" rare, a bit much for me.

I also see a dearth of sauces here. A good steak shouldn't require any. Having said that, I've enjoyed some wonderful steak bernaise, ranchero, pizzaiola, or with bordelais sauce (umm, marrow), and will occasionally whip up a nice steak au poivre, as the cognac, pepper, and cream can work magic. I have a good recipe for a knock off of Peter Luger's sauce somewhere, but it's basically tomato, horseradish, tamarind, onion, vinegar, sugar, anchovy and soy, if you want to try your hand.

Not much mention of sides dishes, though. I'll take it with any kind of potato, from baked to Pommes de terre à la Lyonnaise. Spinach, either creamed or aglio y olio, is a standard, and mushrooms may work best of all.

Drinks? Give me a nice Rhone.

[ncshaver]

I love steak and eat it at home as well as out.

Favorite Cuts:
NY Strip - my go to cut
Filet - excellent w/some lobster
Rib Eye - ocassionally like the extra taste and texture

Method:
2 x 2 x 2 x 2 method on my TEC grill or
TREX Method on my big green egg www.biggreenegg.com (if you think razor addicts are a problem you have to check out these guys)
or the Hot Tub Method - put 'em in a zip lock back and boil em for a few minutes and then sear the outside

Favorite Topping:
Fried Onions or Blue Cheese

Favorite Restaraunt:
Mortong on 45th
Angelo and Maxi's 19th and Park
Peter Lugers

[Bors]

I don't always go with the Blue Cheese dressing, only if I'm feeling full of effort.

One of my favourite steak meals is just to cook the steak (however you want!) and serve it with mashed potatoe and roasted butternut squash. Washed down with Ice cold beer. Great!

I'd completely forgotten about T-bones. Had a lot when I was in Africa, and love them. But they are so expensive here!

[JayKay]

Dry aged porter house. 3/4" thick. A slight salty seasoning salt. Medium Rare.

[PZBarber]

Chateau Briand avec Vin Rouge D'Alsace (That'll be a top quality Pinot :tongue_sm:tongue_sm:tongue_sm)

Yum

Mat

[rikrdo]

RibEye
1.5 to 2" thick
dry aged in my fridge for a few days, brought to room temp, lightly coated with oil and Montreal Steak Seasoning and taken to my smokin hot grill.
Medium Rare
add a huge California Zin and you're all set.



................I did like the Stilton laced Mushrooms and Onions recipe from early in the thread. Gonna try that :tongue_sm

[boboakalfb]

If I had to pick one, the Bone in Ribe Eye would be the winner. Although I would not turn back a Filet, NY or Porterhouse/TBone obviously. I think simple is best, if you spend money on good beef, you don't want anything to mask the flavor...fresh cracked pepper and Kosher/Sea Salt is all you need.

That being said, I do from time to time drop a chunk of blue cheese on the steak while it is resting. The Mushroom, Onion & Stilton sounds like a mighty tasty combo as well.

Here (http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_534,00.html) is a recipe my wife loves. If you like mushrooms and spice, give it a shot. It is tasty...

[texcattlerancher]

Of course, anybody who raises cattle has to reply to a thread about steak. Bone in ribeye is my favorite followed by a porterhouse. I don't say aged because beef should always be aged. I season mine with either Lawry's season salt or, believe it or not, Tony Chachere's Cajun Seasoning. (In a blind taste test with a bunch of my friends trying to season and cook the perfect steak one summer evening, Tony Chachere's won hands down among a number of steak rubs, salts, and seasonings.)

The outdoor grill has to be extremely hot for a good 90 second sear on each side. Turn the grill down to less than the medium setting. Then, watching your sear marks and being sure to turn the steak 90 degrees so that you get a good cross sear checker pattern on the meat, cook each side for another 2 and a half to 4 minutes depending on thickness to come to a good medium rare to medium steak. Such a steak is even better when cooked over a bed of mesquite coals, but I rarely have the patience to start a mesquite fire and let it burn down to hot coals.

Then, eat, drink (preferably a good Chianti), and be merry.

[micah1_8]

Okay, I may have to turn in my "real man" card and denounce my Texas citizenship for admitting this but a couple of months ago I got a real hankerin' for some steak. Nothing fancy. Just a small steak. We went to one of those places that has peanut hulls all over the floor and you can't hear yourself think because the football game is turned up so loud to compete with all the mindless chatter from the patrons. We were told that it would be at least an hour before I could get my hands on some tasty cow meat. So, resignedly, we packed up and headed off to our good ol' standby-- Denny's. Well, right there on the menu was steak. I figured there was no way it could be much beyond edible, but hey, steak is steak, and bad steak is better than no steak... so, throwing caution to the wind, as it were, I ordered the 8oz.-- well done.

Good night alive!, that was some good cow. :w00t: I was totally thrown by how rich and succulent it was. I mean, that thing just nearly melted in my mouth it was so tender. I'm serious. Denny's. Steak. Tasty. Who knew?

[JayKay]

Good night alive!, that was some good cow. :w00t: I was totally thrown by how rich and succulent it was. I mean, that thing just nearly melted in my mouth it was so tender.

Isnt that what happens when you pressure form a bunch of fatty ground beef into the shape of a steak?

[stobes21]

I like the NY strip, followed by the ribeye. Season steaks with kosher salt and fresh black pepper, and allow the steaks to come to room temp. Start with a rocket hot cast iron skillet with a maxed out oven below (~500). Sear for 30 seconds on the first side, 45 on the second. Throw that bad boy still in the pan into the oven for 2 minutes, flip, and 2 more minutes. Pull it out and let it rest a few minutes. Enjoy with nice, lightly steamed asparagus (should still be some good crunch) and some sort of potato.

Oh, and turn on your oven hood fan and open all windows in the kitchen. You're going to make some smoke.

When I want steaks with sauce, I follow this (http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_27523,00.html) recipe from Alton Brown. It is very good, but your heart will not thank you.

[micah1_8]

Isnt that what happens when you pressure form a bunch of fatty ground beef into the shape of a steak?

You would think that, but seriously, this wasn't a flavoured steak-shaped patty--- this was an actual hank of beef. A tasty piece of dead-animal flesh, all from the same animal!

[Gruder]

Some fantastic advice on this thread! My own experience has shown that the most important component of a good steak is a good relationship with a butcher (the farther removed from a chain grocery store, the better!). I've had consistently better quality (and often less expensive) steak, cut to a thickness I prefer and trimmed to my specifications depending on the cooking style I'll be employing, all from taking the time to cultivate a relationship with a local butcher. The simple question "what looks good today?" is a good starting point.

Beyond that, I've a preference for ribeye and other aforementioned rib cuts. Olive oil and montreal seasoning, brought to room temp, seared 30 sec per side, then cooked low on the grill to med rare. Baked potato on the side. A good shiraz in the glass (if you can find a 2004 Peter Lehmann Clancy's Barossa -- shiraz, cab sau, merlot blend -- go for that one!), or, on a special evening, an outstanding Virginia Cabernet Franc.

Hamburgers on the grill tonight, though (and that's a different thread!:smile:).

[texcattlerancher]

My own experience has shown that the most important component of a good steak is a good relationship with a butcher (the farther removed from a chain grocery store, the better!).


The foregoing is perhaps the most important point on this entire thread. A good steak on the plate must first be a good cut of beef.

[Aaron S.]

I can't make my mind up between a Porterhouse, or a Ribeye being my #1 choice. Besides these two cuts, I would then probably have to go with a T-bone, Filet Mignon with a Bernaise sauce, Sirloin, and then London Broil in that order. I usually cook my steaks at home on a charcoal grill. I prefer to eat flesh at rare to medium/rare. I'm not picky about the beer I drink with my steak. Usually whatever I have around the house: Blue Moon, Samuel Adams, Yuengling, Dos Equis, Heineken, and even Old Mud. I usually like to eat just meat and leave the rabbit food for the other people.

[ratcheer]

I guess the guacamole thread wasn't contentious enough, so let's talk steak.

What's your favorite cut (or cuts, in order)? Are you a filet fairy or a porterhouse pooftah? (Lighten up, I just wanted to work that in.)

What's your favorite cooking method- broil, grill, pan, oven?

What's your favorite sauce/topping, if any? Bernaise? Bordelais? Av poivre? Ketchup?

Any favorite steakhouses? For that matter, do you prefer it at home or in a restaurant?

Any mandatory sides?

Wine/beer/booze pairings?


If there are enough responses, Mrs. Ouch and Ouchette have promised to chime in.

Good topic. I probably enjoy steak more than about anything else.

My favorite cut is rib eye. I love a good porterhouse, too, though.

I like to cook them on my large charcoal grill with cast iron grates. But I also like them pan seared when the weather is not so good. Also, I am a dry rub fan, I don't care at all for marinated steaks.

My favorite sauce is just the juice that fills the plate between grilling and serving.

My favorite steakhouse is Ruth's Chris, but I can't afford it on a regular basis. For popularly priced steaks, I almost always enjoy Longhorn.

No mandatory sides, but I enjoy a crisp green salad with blue cheese dressing.

My favorite wine pairing is Bordeaux.

Tim

[da0acer0]

I am a big fan of all steak, althou Churrasco (skirt cut I believe) cut is a favorite, and rib eye...needs to be very rare....I never knew leaving the steaks out and brinign them to room temperature made such a difference...its even better now!!!!

[jfever311]

My favorite steakhouse is Ruth's Chris, but I can't afford it on a regular basis.
+1 !!!!!!

Cut- N.Y. Strip
Temp- RARE!!!!

I must also say that I refuse to mask the grand flavor of a quality piece of beef with anything more than salt, pepper, and a little butter.

Before I gave up drinking, I enjoyed a few bottles of Molson XXX with my steak if it was available. Then I would switch to a Long Island or four, and after that, shots of Bacardi 151. Yeah fellas, no more alcohol for me!! Next month will make seven months sober. Yay me!!! :biggrin:

[thirdeye]

Here (http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_534,00.html) is a recipe my wife loves. If you like mushrooms and spice, give it a shot. It is tasty...

+1...I had this a few months ago and I have to say it rocked my taste buds, simply awesome. While I am a basic, plain salt, pepper and a touch of galic kinda guy, this was a great change of pace.

[ex-bugonaut]

One of my favorite places when I lived in Chicago was The Bakery, run by a colorful local celebrity chef named Louis Szathmary, who made a wonderful Beef Wellington. Delicious! This dish is out of fashion today, and frankly I don't know where you can get a great Beef Wellington anymore.

[WithTheGrain]

I guess the guacamole thread wasn't contentious enough, so let's talk steak.

What's your favorite cut (or cuts, in order)? Are you a filet fairy or a porterhouse pooftah? (Lighten up, I just wanted to work that in.)

What's your favorite cooking method- broil, grill, pan, oven?

What's your favorite sauce/topping, if any? Bernaise? Bordelais? Av poivre? Ketchup?

Any favorite steakhouses? For that matter, do you prefer it at home or in a restaurant?

Any mandatory sides?

Wine/beer/booze pairings?


If there are enough responses, Mrs. Ouch and Ouchette have promised to chime in.

For me, I go with NY/KC Strip cut thick. Season with a little bit of kosher salt, a bit of Season-All and a ton of course black pepper. Toss it on a charcoal grill hot enough to remove knucklehair for a few minutes on each side to sear it, pull it back and cook indirect til medium rare/medium. Serve with a simple salad, maybe a hard roll or a potato. Simple and easy, but still better than I can buy in restaurant a (which is why I usually don't buy in the restaurant).

[JET]

Try this. Im telling you it is the best way to finish a steak.

1. I use a grille pan to sear both sides then..........

2. Grille on grates to desired doneness.

But.....beforehand, early in the day, I take some room temp butter and mix in some diced garlic. Roll mixture into a log, wrap in plastic wrap and put in fridge for a few hours.

Salt and pepper steaks (I often use a cajun seasoning here with some added black pepper). Sear on pan, or griddle (on grille at 400 degrees) both sides for 2 minutes each sdie. Transfer to grille grates for 2 minutes, flip and top with a garlic butter slice and let melt. Depending on steak size obvioulsly (Timing)! But try the garlic butter way at the end. Just make sure you mix the garlic and butter and chill hours in advance so you can slice it to top the steaks.

[ouch]

You're halfway to Maitre d’Hotel Butter.

[Adeptus_Minor]

My favorites are ribeye and porterhouse.
I prefer flame grilling, but my current living situation forces me to either broil or pan sear in cast iron.
I prefer medium rare to rare (depending on the thickness and and quality of the cut).
I generally season mine with both a light sprinkling of Konriko Greek Seasoning and a dash of Montreal Steak Seasoning. (no MSG in either)
I don't use it as often anymore, but I'll definitely give texcattlerancher a nod for Tony Chachere's. Good stuff.

Recently I've also taken to melting some cheese on my steak just as they are almost done. Something like a Port Salut or Chaumes, or even muenster would work well.
It really adds something to the flavor. :biggrin:

When I have steak at a restaurant, it's usually somewhere like Saltgrass or Texas Land & Cattle Co. The latter has a black pepper crusted smoked sirloin that is to die for.

[sympleko]

Marge: What do you want for dinner?
Homer: Steak?
Marge: Mmmm...money's too tight for steak.
Homer: Steak?

[DaveAri]

Peter Luger's if I am going out. A Brooklyn Institution, named time and time again as the best Steak House in the United States.
If I am cooking; a New York Strip or a Porterhouse rare, I mean so rare that a good veterinarian could save it, broiled with just salt and fresh ground pepper.
Now after that i am hungry.
Enjoy

[royalcrown]

I don't get it. is that an internal temp of 95F? Why not just leave it outside on a hot day. :confused:

Because it is going to take to long to take out the extra moisture and probably get mankey in the process.

[Hammer]

I cook for a living so if I have a steak at home it's usually
either a buffalo rib eye or tenderloin, lightly seasoned with salt and pepper.
Either broiled or pan fried from rare to medium rare.
a salad, rice pilaf or baked potato and fresh vegetable.

Now thems some good eats

[Mottern Man]

OK, sour cream and avocado got me ridiculed.
Beans and chili got me ridiculed.
I don't think anyone will ever make curry the way I make it.

So with out further ado, I will now screw up a steak! :lol:

Fist step buy a good steak (Sirloin or Round are what I go for).

Season with nothing and marinade with nothing. Right before cooking add a light coating of Olive Oil, Salt, and Pepper. That is it.

For Grilling, use HIGH heat 1 min each side, then MEDIUM TO LOW heat until desired doneness (rare, medium etc.). Use a meat thermometer (for geeks) or do the thumb press test (for men) to check.

For cooking, turn on broiler. Heat cast iron skillet coated with olive oil on stove. Place steak on skillet for 1 min each side, then place steak (with skillet) in broiler; turn every 2 min until desired doneness.

Now let’s say you get a cheap steak and you want to be able to eat it. Step one, tenderize the sh.. Out of it by using a metal meat tenderizer, heavy pan or hammer in Mrs. Ouches case. Step 2 Soak it in beer (your choice) for 24 hours. Step 3 Marinade in blend of A-1, Sweet Baby Rays BBQ Sauce, Tabasco, and Malt whiskey for at least 20 min. Step 4 Grill/Cook (as above) with light coating of the marinade covered on steak.



What's your favorite cut? Sirloin, Round, Porterhouse, and T-bone (if I want to feel like a cowboy).

What's your favorite cooking method? Grill, Medium Rare (not burnt, not mooing). Do not, I repeat DO NOT go to Japan and order a Kobe Steak. Then ask it for to be done like a hockey puck.

What's your favorite sauce/topping, if any? The same thing they put on Chicago hot dogs :lol:. I like to taste the steak not the sauce. Sometimes I will put a lil’ wusta-shear sauce or A-1 on.

Any favorite steakhouses? I like it at home but that is probably because I get kicked out of the bring a tie joints.

Any mandatory sides? Meat = potato.

Wine/beer/booze pairings? A nice Yuengling Lager.

[boboakalfb]

OK, sour cream and avocado got me ridiculed.
Beans and chili got me ridiculed.
I don't think anyone will ever make curry the way I make it.

So with out further ado, I will now screw up a steak! :lol:



:lol:

[Confuzius]

My girlfriend's parents gave me a tip about dealing with cheap steak, I'm wondering if anyone has tried it.
Basically coat the cheapo steak in peanut butter, then submerge it in beer in the fridge overnight. Wipe the BP off then grill it up.
Aparently super tender and moist from dirt cheap meat.

Any one have experience with this? I might try it out next time I hit the grocery store.

[Doc4]

So with out further ado, I will now screw up a steak! :lol:


"Hey, why's Will marinating our steaks in that blue liquid?"

:001_huh:

:lol:

[Groundhog]

"Hey, why's Will marinating our steaks in that blue liquid?"

:001_huh:

:lol:

:lol:...AV Ice Blue marinade....That would be an interesting taste treat....

Another favorite of mine that I do just for me since nobody else in my house likes it is blackened ribeyes. I do these on the Big Green Egg as well, along with one of my wife's grandmother's cast iron skillets.

The room temperature ribeye is brushed with melted butter and then receives a liberal application of Paul Prudhomme's Blackened Steak Magic on both sides. I bring the Egg up to lava temp and park the skillet on it for a few minutes. When the skillet is super hot, on goes the steak and closed goes the lid (with the Egg's chimney open). I send my kids down to then end of the driveway to tell the first responding fire truck "false alarm......Daddy's just cooking", then flip it about 30-60 seconds in depending on the thickness. A good sear on the other side, then the steak is removed and allowed to rest before being devoured.

The first time I tried this several years ago, I overcooked the steak, but I melted some butter with blackening spice added and drizzled it over the steak.

[boboakalfb]

:lol:...AV Ice Blue marinade....That would be an interesting taste treat....

Another favorite of mine that I do just for me since nobody else in my house likes it is blackened ribeyes. I do these on the Big Green Egg as well, along with one of my wife's grandmother's cast iron skillets.

The room temperature ribeye is brushed with melted butter and then receives a liberal application of Paul Prudhomme's Blackened Steak Magic on both sides. I bring the Egg up to lava temp and park the skillet on it for a few minutes. When the skillet is super hot, on goes the steak and closed goes the lid (with the Egg's chimney open). I send my kids down to then end of the driveway to tell the first responding fire truck "false alarm......Daddy's just cooking", then flip it about 30-60 seconds in depending on the thickness. A good sear on the other side, then the steak is removed and allowed to rest before being devoured.

The first time I tried this several years ago, I overcooked the steak, but I melted some butter with blackening spice added and drizzled it over the steak.

That sounds tasty. The ABT's you have posted before sound really good as well. Man, I need an Egg...

[hoselayer]

I see I am way late on this, but here goes anyway...

I prefer good steaks....Filet, Porterhouse, T-Bone, or NY Strip. Cooked Blue!!! For those of you who dont know what Blue is, it is one step rarer than rare. So rare that it doesnt bleed (juice) when you cut it. The only acceptable topppings would be sauteed muchrooms and onions. Served with a very dark, smoky porter (beer).

Great, now I am hungry. :lol:

[Mottern Man]

"Hey, why's Will marinating our steaks in that blue liquid?"

:001_huh:

:lol:

NO, no, Aqua Velva is better with seafood. Everyone knows that. :rolleyes:

[Austin]

This is a nice topping for steaks:

Paprika-Parmesan Butter

3 tbs. butter, room temp.
2 tsp grated Parmesan cheese
1 drained anchovy fillet, minced (I leave it out)
1/2 tsp Dijon mustard
1/2 tsp Worcestershire sauce
1/4 tsp ground black pepper
1/4 tsp hot pepper sauce

Mix all ingredients in small bowl until blended. Chill. Serve at room temp when ready.

[neverwhere]

This is a nice topping for steaks:

Paprika-Parmesan Butter

3 tbs. butter, room temp.
2 tsp grated Parmesan cheese
1 drained anchovy fillet, minced (I leave it out)
1/2 tsp Dijon mustard
1/2 tsp Worcestershire sauce
1/4 tsp ground black pepper
1/4 tsp hot pepper sauce

Mix all ingredients in small bowl until blended. Chill. Serve at room temp when ready.

Yoink! Sounds amazing. :001_smile Much better than the Aqua Velva I tried. *sigh* Live and learn...

[micah1_8]

NO, no, Aqua Velva is better with seafood. Everyone knows that. :rolleyes:

:bayrum2: Yes, Pinaud's Bay-rum is the preferred marinade for steak. If you like a milder seasoning, I would recommend Old Spice. :001_rolle

[kongjie]

I don't like steak. Never did. As a child it was my aversion to steak that gradually set me on the path to a mostly vegetarian diet. I remember quite clearly that one time when it was served I was trying to eat it and I looked across at my little brother, sawing away at his own steak. I somehow equated his little arm with the meat on my plate and was instantly repulsed.

I still eat meat but haven't had a steak in about 25 years.

[Hawkeye5]

Ribeye, New York Strip, filet, and during the holidays a smoked Prime Rib. I want mine just warm in the center, everyone else in the family wants medium rare or well. I will use some rub, but not much. No condiments except some horseradish sauce with prime rib.
I prefer deer backstrap or tenderloin instead, but that is always in limited supply even during a good year.
Almost all at home on the grill.
Many times eating out I've noticed the steaks are too salty (for me) so I will often choose prime rib, if on the menu, or a rare tuna steak instead. Problem is most places over cook tuna.

[boboakalfb]

I prefer deer backstrap or tenderloin instead, but that is always in limited supply even during a good year.


Good call. We are planning on BBQ'ing a backstrap this weekend. :thumbup:

[infotech]

I've been cooking steaks as a hobby since about 2001. I've found over time I like it simple. I use a little Montreal Steak Seasoning and a little Worcestershire sauce on each steak. I'm a firm believer in natural flavoring. Nothing can hose up a steak worse than marinating in Italian dressing, or mounds of seasonings for hours at a time.

My favorite cut is Ribeye followed closely by New York Strip.

IMO, the only way to eat a steak is hot off the grill. I season and let them marinade while the charcoal is burning down, which is usually about 20-30 minutes. Then I cook them at about 400 F for about 7-8 minutes on each side, or until they look right to me. The steaks I get from an excellent meat market are about an inch to inch in a half thick and are never under 12 oz. At that temp, time, and size they normally come out some where between Medium and Medium Rare. In my house hold, that's the only way we eat 'em :001_smile

Edit: The only mandatory sides are a baked potato and fresh salad.

[wetbadger]

Then I cook them at about 400 F for about 7-8 minutes on each side, or until they look right to me.
Thats way too long per side at 400F.

For even more tender steaks try first browning the meat either side for 30 seconds, then 2 minutes either side at 400F, then put them aside to continue cooking at a temp of about 125-130F, no higher, until medium or well done.

[Confuzius]

Striploin coming to room temperature as we speak, then montreal steak spice and on the grill.

[infotech]

Thats way too long per side at 400F.

For even more tender steaks try first browning the meat either side for 30 seconds, then 2 minutes either side at 400F, then put them aside to continue cooking at a temp of about 125-130F, no higher, until medium or well done.

From reading it, you might think it is way to long per side but if you tasted one of them, I think you'd change your mind.

I used to go through the trouble of searing the meat on high heat and then cook over lower heat until they were to my liking, but the difference just wasn't enough for me to bother with.

Through trial and error, I found that flipping the meat once and cooking over at 400 returned the best steak with least amount of work.

Cooking steaks is like shaving: there's more than one way to get to perfection and everyone probably does it a little differently. Besides, ribeyes are too expensive to screw up. If they didn't come out good, I wouldn't be doing it :wink:

[wetbadger]

Cooking steaks is like shaving: there's more than one way to get to perfection and everyone probably does it a little differently. Besides, ribeyes are too expensive to screw up. If they didn't come out good, I wouldn't be doing it :wink:
Nope I disagree, cooking steaks at low temperatures to prevent it from toughening isn't folklore, its scientific fact. In my earlier post I list the book that I get my information from, and in practice to me there is a distinct difference, but....its your steak :biggrin:

P.S. the book is, The Science Of Cooking" by Peter Barham, ISBN 3-540-67466-7

[ouch]

Because it is going to take to long to take out the extra moisture and probably get mankey in the process.

Could someone translate this for me? Bablefish couldn't help.

[wizardsbaker]

ribeye or siroin (depends on how much fat im in the mood for)
grilled
kosher salt, fresh ground pepper
medium-medium rare
nice hot n juicy