best way to prepare a steak?
12-28-2004, 08:04 PM
#3
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Depends on the cut. I like 'em (filets) medium-rare. Get the grill REALLY hot. 3 minutes on each side. The key is let the meat sit for about 8-10 minutes. If you cut into right away, all the juice comes out.
12-28-2004, 08:06 PM
#4
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1. buy steak
2. take it home
3. pre-heat the BBQ
4. unwrap the steak
5. when the BBQ is at a good (high) temperature, put the steak on the grill
6. cook it the way you like it (VERY well done for me)
7. pour a bit of cognac on it, watch your hair for flames
8. let it sit at a lower temparature for 2-3 mins, you may add pepper or salt.
9. enjoy!
that's how I do it, and it's very tender and not dried up.. just a bit juicy like it should be.. and tastes very good
edit: TLover is right, dont cut into it right away cuz the juice will go away and you dont want that!
-justin
2. take it home
3. pre-heat the BBQ
4. unwrap the steak
5. when the BBQ is at a good (high) temperature, put the steak on the grill
6. cook it the way you like it (VERY well done for me)
7. pour a bit of cognac on it, watch your hair for flames
8. let it sit at a lower temparature for 2-3 mins, you may add pepper or salt.
9. enjoy!
that's how I do it, and it's very tender and not dried up.. just a bit juicy like it should be.. and tastes very good
edit: TLover is right, dont cut into it right away cuz the juice will go away and you dont want that!
-justin
12-28-2004, 08:25 PM
#5
is learning to moonwalk i
Throw some Lawerys seasoning salt, garlic salt, and red and black pepper. Let it sit for a while if you can, but not necessary. Throw it on the BBQ and cook to taste. When done, put it on the plate and add a little butter to the top. I don't let the steak sit too long before eating it or it gets cold.
The fancy steak restaurants broil the steaks at some impossibly high temps of 1500-1800 degrees F and serve it on a heated plate (500F). I'm not so sure that's practical in the home.
The fancy steak restaurants broil the steaks at some impossibly high temps of 1500-1800 degrees F and serve it on a heated plate (500F). I'm not so sure that's practical in the home.
12-28-2004, 08:32 PM
#6
Suzuka Master
x 54353247589790874981754987589347098758934726254894 53457407184751743651847061587164875160834765108475 6108734651387451630With that said.... Filet Mignon + Flank = Medium, all others Med Well for me.
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12-28-2004, 10:46 PM
#9
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Heat the grill for 5-10 minutes, use Montreal Steak Seasoning on both side. I cook the first side for 4-5 minutes, and the other side I monitor closely. I typically cook strip steaks but will also cook ribeyes too.
12-28-2004, 11:21 PM
#10
I marinate the steak in a sauce made from melted butter, fresh rosemary, hot sauce, worshterchire (sp?) sauce, oregano, and chives. I salt and pepper the steaks and put them on a very hot grill. As I'm grilling the steaks, I brush the same but a separate sauce from the one that i marinated it in. Very yummy.
12-28-2004, 11:35 PM
#11
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Originally Posted by alleyesonmeee
I marinate the steak in a sauce made from melted butter, fresh rosemary, hot sauce, worshterchire (sp?) sauce, oregano, and chives. I salt and pepper the steaks and put them on a very hot grill. As I'm grilling the steaks, I brush the same but a separate sauce from the one that i marinated it in. Very yummy.
please? we can 
and then we can 
and (will not remember what happens) and after that 
sounds good to me what about you? 
12-29-2004, 12:50 AM
#12
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just salt and pepper
i love the original taste~
and medium rare is gd for me
brush with butter when u finish
or you can do butter when you pan fry
i love the original taste~
and medium rare is gd for me
brush with butter when u finish
or you can do butter when you pan fry
12-29-2004, 04:47 AM
#15
Put a little Worschestire on the steak. Then put a healthy amount of garlic and black pepper on it. NEVER salt uncooked meat, it pulls all the juices out as it cooks.
Everyone is right about a very HOT grill and letting the meat rest a few minutes before slicing. This is due to the meat coagulates as it cooks. When the meat starts to cool, the muscles relax and the juice flows out to the ends of the meat again.
Everyone is right about a very HOT grill and letting the meat rest a few minutes before slicing. This is due to the meat coagulates as it cooks. When the meat starts to cool, the muscles relax and the juice flows out to the ends of the meat again.
12-29-2004, 06:22 AM
#16
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rib eye or porterhouse cut
soak both sides in soy sauce
garlic powder
lots of black pepper
little paprika
little cajun seasoning
sit for at least 30-45 minutes
nice and pink on the inside
soak both sides in soy sauce
garlic powder
lots of black pepper
little paprika
little cajun seasoning
sit for at least 30-45 minutes
nice and pink on the inside
12-29-2004, 07:16 AM
#17
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Logan's Teriyaki Club Steak ... w/ a loaded bake potato, a tall beer, and a football game.
you don't have to cook it and you don't have to clean ... what more could you ask for??
~ B.Good
you don't have to cook it and you don't have to clean ... what more could you ask for??
~ B.Good
12-29-2004, 12:45 PM
#19
is learning to moonwalk i
Originally Posted by Dkrudop
Walk into the nearest "Ruth's Chris Steak House", order a fine cut, tell them how you want it, then sit back and enjoy.
Oh yeah, and don't ask for any A1
12-29-2004, 01:25 PM
#21
Team Owner
Originally Posted by Shoofin'TL
Beer
12-29-2004, 02:57 PM
#22
Veritas vos Liberabit
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Originally Posted by doopstr
You ever do that thing where you shove a beer up a chicken?
as for the steak, i agree with the ruth's chris theory though there are better steak places (at least in LA)
12-29-2004, 04:52 PM
#23
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My vote goes to Flemings in LA for an awesome steak. Way better than Ruth's.
As for preparing a steak, I like to take a hot cast iron pan, braise the steak for about 2 min or each side, then toss it in a 500 degree oven for about 8-10 min (med-med rare). LET IT REST FOR AT LEAST 10min then cut and eat.
As for preparing a steak, I like to take a hot cast iron pan, braise the steak for about 2 min or each side, then toss it in a 500 degree oven for about 8-10 min (med-med rare). LET IT REST FOR AT LEAST 10min then cut and eat.
12-29-2004, 05:35 PM
#25
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Originally Posted by moeronn
For those of you who let your steaks sit for a while before eating it, isn't it kind of cold when you eat it?
that's what i was thinking too....no way i'd wait 10mins to eat it 
i just grill mine on med heat...dunno how long, but i like mine med - med well. and then i coat it in bbq sauce. or else my mom's got a sweet marinade....but that involves letting them soak overnight, so you gotta be prepared for that one...
Another vote for Montreal steak seasoning!
12-29-2004, 11:45 PM
#27
Senior Moderator
id have to vote on a grill!
12-30-2004, 06:46 AM
#30
Outnumbered at home
Originally Posted by CCns24
My vote goes to Flemings in LA for an awesome steak. Way better than Ruth's.
As for preparing a steak, I like to take a hot cast iron pan, braise the steak for about 2 min or each side, then toss it in a 500 degree oven for about 8-10 min (med-med rare). LET IT REST FOR AT LEAST 10min then cut and eat.
As for preparing a steak, I like to take a hot cast iron pan, braise the steak for about 2 min or each side, then toss it in a 500 degree oven for about 8-10 min (med-med rare). LET IT REST FOR AT LEAST 10min then cut and eat.
:imwithstupid: sear and cook in oven
and for those cooking thier meats past medium please send me your steaks (raw) and I will send you back some hamburger patties so you can't ruin any more of gods meat.
12-30-2004, 07:16 AM
#31
Honda+Blue=My garage
Simple is best if grilling Salt Pepper, touch of olive oil for lubrication on the grill.
Cook to Rare med Rare. Rest 5-10 minutes and top with a nice homemade compound butter for richness.
However, if you are a true carnivore, Carpaccio is the best. Thin slice filet, pound out to paper thin, lay out on platter, top with shaved Peccorino Romano, best quality olive oil, reduced balsamic vinegar syrup and fresh basil, Coarse ground S/P goes without saying. This is the best appetizer ever. Yes, this is raw, but as thin as it is, the flavor and texture are unmatched. Do look for the best quality filet possible.
Cook to Rare med Rare. Rest 5-10 minutes and top with a nice homemade compound butter for richness.
However, if you are a true carnivore, Carpaccio is the best. Thin slice filet, pound out to paper thin, lay out on platter, top with shaved Peccorino Romano, best quality olive oil, reduced balsamic vinegar syrup and fresh basil, Coarse ground S/P goes without saying. This is the best appetizer ever. Yes, this is raw, but as thin as it is, the flavor and texture are unmatched. Do look for the best quality filet possible.
12-30-2004, 07:20 AM
#32
Drifting
Originally Posted by pmptx
Simple is best if grilling Salt Pepper, touch of olive oil for lubrication on the grill.
Cook to Rare med Rare. Rest 5-10 minutes and top with a nice homemade compound butter for richness.
However, if you are a true carnivore, Carpaccio is the best. Thin slice filet, pound out to paper thin, lay out on platter, top with shaved Peccorino Romano, best quality olive oil, reduced balsamic vinegar syrup and fresh basil, Coarse ground S/P goes without saying. This is the best appetizer ever. Yes, this is raw, but as thin as it is, the flavor and texture are unmatched. Do look for the best quality filet possible.
Cook to Rare med Rare. Rest 5-10 minutes and top with a nice homemade compound butter for richness.
However, if you are a true carnivore, Carpaccio is the best. Thin slice filet, pound out to paper thin, lay out on platter, top with shaved Peccorino Romano, best quality olive oil, reduced balsamic vinegar syrup and fresh basil, Coarse ground S/P goes without saying. This is the best appetizer ever. Yes, this is raw, but as thin as it is, the flavor and texture are unmatched. Do look for the best quality filet possible.
I would trust this guy, cuz he's from texas, the steak grilling capitol of the world, Which is better than florida, the penis shaped state capitol of the world...
I know, i'm random, but I thought it was funny.
12-30-2004, 07:56 AM
#33
Honda+Blue=My garage
Originally Posted by te3point5
I would trust this guy, cuz he's from texas, the steak grilling capitol of the world, Which is better than florida, the penis shaped state capitol of the world...
I know, i'm random, but I thought it was funny.
I know, i'm random, but I thought it was funny.
So I know my meat. Sounds bad, but uh, Thanks.
BTW I am a chef who is now out of the industry.
12-30-2004, 02:26 PM
#37
Suzuka Master
Well, I do not know how many people are near Memphis, but I have a good sized yard and a pool.
Maybe tomorrow night?
I also have quite a bit of beer and alcohol. Bring your own steak and ID.
Maybe tomorrow night?
I also have quite a bit of beer and alcohol. Bring your own steak and ID.
12-30-2004, 02:46 PM
#38
Originally Posted by EmuMessenger
Well, I do not know how many people are near Memphis, but I have a good sized yard and a pool.
Maybe tomorrow night?
I also have quite a bit of beer and alcohol. Bring your own steak and ID.
Maybe tomorrow night?
I also have quite a bit of beer and alcohol. Bring your own steak and ID.
12-30-2004, 03:40 PM
#40
Suzuka Master
Originally Posted by alleyesonmeee
Is this a BYOS party? LOL
Definitely BYOS! I will supply beverages and the location. The least everyone can do is bring their own steak.
The Weber is pre-heating right now!
