Steak Thread

[SabresAllTheWay]

http://www.lobels.com/store/main/item.asp?item=99

cowboy steaks.

[jdaltroy5]

My brother was a chef in a 5 star restaurant and he taught me a few things about cooking steak.

It is important when you take the steak off the grill to put it on a plate and cover it with tinfoil for 4-6 minutes. This is called "tenting" or letting it rest.

Basically the juices will continue to cook the meat to an even color on the inside, and will settle in the meat. Tenting it, keeps the steak warm and does continue the cooking process a bit.

If you don't let a steak rest before cutting into it, all the juices will run out at first cut, making for a dry and tougher steak. When it's rested however it will stay nice an juicy.

[SabresAllTheWay]

take it off a few minutes before its actually done too. it continues to cook after its off the grill.

[jdaltroy5]

Also, he said that if you don't have a BBQ, put your oven on broil and the rack on the top and cook it that way.

if you want to know how done the steak is, never, ever cut into it. press it with you fingers.

A good trick that he taught me was that you put your pinky finger to your thumb and feel the ball of your hand. (the part right under your thumb). That's how a well done steak feels. Now put your thumb to your ring finger and that's medium well. thumb to middle is medium rare, and thumb to index is rare.

[Buffal0B1LLs_fan]

My brother was a chef in a 5 star restaurant and he taught me a few things about cooking steak.

It is important when you take the steak off the grill to put it on a plate and cover it with tinfoil for 4-6 minutes. This is called "tenting" or letting it rest.

Basically the juices will continue to cook the meat to an even color on the inside, and will settle in the meat. Tenting it, keeps the steak warm and does continue the cooking process a bit.

If you don't let a steak rest before cutting into it, all the juices will run out at first cut, making for a dry and tougher steak. When it's rested however it will stay nice an juicy.

I failed to mention this, but yes always let you steak "rest" for 5 minutes or so.

Also, he said that if you don't have a BBQ, put your oven on broil and the rack on the top and cook it that way.

if you want to know how done the steak is, never, ever cut into it. press it with you fingers.

A good trick that he taught me was that you put your pinky finger to your thumb and feel the ball of your hand. (the part right under your thumb). That's how a well done steak feels. Now put your thumb to your ring finger and that's medium well. thumb to middle is medium rare, and thumb to index is rare.

It takes a while to perfect this, but I've done it.

Rare:

Medium Rare:

Etc.

[billsin2050]

ok .. I just has a med/well stake ... and my son .. I think we licked the plate ..

OMG YUMMY!!!

medium/well might as well burnt something else....medium rare or bust...

[SabresAllTheWay]

medium.

[billsin2050]

bone in filet for me...and to the person who said the bone helps out, it does add flavor due to the fatty content near the bone...

[kr632]

Porterhouse, strip, and maybe a sirloin. secret rub.. grill is great, just learning how to cook on stove and oven.

[The Juice]

Got 3 clusters of snow crab for the wifey, a ribeye for the boys to split and a dry aged 22oz bone in strip for me (I love Pittsford wegmans). Twice baked potato stuffed with smoked Gouda and bacon, and roasted Brussels sprouts,parsnips and carrots for sides......

I better get some brain after the boys go to bed..... Just dropped 85$ on that meal (although my steak was 31$)


Happy valentines day y'all.

[kr632]

I would suggest garlic powder rather than garlic salt.

I find adding any salt before cooking only dries up the meat.

i was grilling a steak the other day and i broke the top to my garlic powder and half the container fell on it i brushed most off but left a decent amount just to see how it tasted. the powder turned into a paste from the juice. holy shit was it ever good. i left the steak on longer than normal it was prob well, but wow was it ever good

[IlluminatusUIUC]

I didn't see if anyone mentioned this (apologies if so), but one thing I do is rub both sides with Olive Oil before grilling. It sears the outside and seals in the juices very well.

[The Juice]

I didn't see if anyone mentioned this (apologies if so), but one thing I do is rub both sides with Olive Oil before grilling. It sears the outside and seals in the juices very well.

Crucial step. Kinda overkill to use olive oil tho, cheep vegetable oil does the same thing.

I'll rub a generous amount of sea salt into the oil as well. The myth that doing this dries out the steak is horseshit, as a hot enough grill will seal in the juice before the salt has a chance to "dry it out". All the salt does help make a nice crust on the outside.


Forgot about this thread...

[jdaltroy5]

I read those last two posts and came to the conclusion that I'm buying steak tonight.

Nice striploin with a little grilled asparagus and corn on the cob on the side.

Goddamn I love summer.

[daryls61]

This was my last steak cookout.

[rbochan]

[The Juice]

I remember the time my brother in law ordered a well done filet. Stupid hick.

[comericatigers]

I prefer inch and a half for thickness and medium rare. I get the grill as hot as i can and grill for a grand total of 8 minutes. 4 minutes on each side. Turn 90 degrees every 2 minutes for restaurant grill marks.

[Wojo1203]

Went to Black and Blue out in Williamsville (i think) and had the best Filet Mignon of my life. The seasoning was excellent. Unbelieveable food. The Orzo mac & Cheese was delicious, my fiance got a dry aged ny strip which had a mild buttery taste. We also got Crab and Lobster Fondue, which was also very good...and i dont like seafood! Highly recommended, for a special occasion.