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 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

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

[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 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

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

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.

[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/showpos...4&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.

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.

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?

[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.