Best Way to Cook a Steak?

[.ghoti.]

A-Jay, if you have to cook inside, cast iron is the best. This does it one step better.

 

https://www.amazon.com/Creuset-Enameled-Cast-Iron-4-Inch-Skillet/dp/B00004SBI7/ref=sr_1_13?s=kitchen&ie=UTF8&qid=1487365506&sr=1-13&keywords=le-creuset&refinements=p_n_feature_four_browse-bin%3A2242049011

 

If you try one these, and you should if you like winter time steaks, here are a few tips.

Dont oil the pan.

Get it HOT

pat the meat completely dry

dont do the one minute on each side thing. Flip it once only. leave on one side long enough to make char marks. Takes a little practice to get it right, but well worth the effort.

do not apply pepper before putting the steak in the smoking hot pan. You wont be able to breath.

 

it takes a while to get the pan seasoned. Never put it in a dishwasher. Don't wash it in soap and water. Scrub brush it with hot water, apply a very light coat of oil, and place on the burner long enough to dry. This speeds the seasoning process.

[deaknh03]

You can use soap, typical dish soaps will not penetration the "seasoning". We've been cast iron only forever, and use them daily. Had a customer recently give me her whole set of already seasoned, different sized pans...added them to our collection. That being said,   we use a small plastic scraper with warm water only 99% of the time.

[Darren.]

We use salt and a slightly wet paper towel

to clean our cast iron. Works most of the time

but sometimes one of the kids will use the 

wrong stuff (olive oil, or such) and make it

all sticky...

[Raul]

A real man shouldn't ask the best way to cook a steak, there is only one way to cook a steak and that is grilled over the fire, wood or charcoal; there's this magical comunion between man/meat/fire that dates back to when we were hunters hundreds of thousands years ago .... of course, back then it was a fresh killed mammoth steak. 

[Darren.]

Well, @Raul, you're in luck! We should have mammoth

steaks again in a few years!  

 

Woolly mammoth will be back from extinction within two years, say Harvard scientists

 

[gim]

I think charcoal brings out the best taste but it takes a long time to get a charcoal grill going properly and since most of our society is based on convenience, a gas grill is what I use.  I don't like using it in the middle of winter because I have a heavy duty cover on it that kinda sucks to take on and off, but April - October is good grillin' season.  I have tried broiling them in an oven and pan searing them on the stove but I don't care for the taste.

 

Something else you might want to try.  I have a Showtime Rotisserie that I'll use to roast a hunk of meat sometimes.  If you buy a block of steak rather than individual ones, you can roast them on this until you get the desired internal temperature, and then slice them up like a steak.  It can actually turn a "tougher" piece of meat into a pretty good cut when you use a rotisserie.

[jr231]

I like mine medium well, chopped thin and served with tortillas, bell peppers/onions, and cheese. 

 

Si. Muy bueno. 

[lonnie g]

I used to work in a slaughter house in high school. we had several request for hanging the beef for a longer period of time. or ageing it more. also look for meat with fat lightly marbled thru it. hopefully grain feed. a cow standing and eating doesn't build up muscle .more tender.  I deffinatly like the charcoal method and adding a few small blocks of hard wood for flame kiss and flavor. but I was taught to cook hot. which instantly sears and seals the meat, gives you those grill marks.. usually no more than two min. per side keep flipping, total time usually 8 to 10 min. litely powder each side before cooking with garlic powder. this is a tenderizer and flavor. then sprinkle with your favorite steak seasoning, both sides patt in then grill when charcoals turn white. you can go to a meat or processing place and they will slice it any thickness right off the rack.  P.S.  don't forget the invite ill be over! 

[Raul]

One of my favorite shows, can't watch it without salivating profusely:

 

 

feel free to watch all those videos. 

[Darren.]

1 hour ago, gimruis said:

I think charcoal brings out the best taste but it takes a long time to get a charcoal grill going properly and since most of our society is based on convenience, a gas grill is what I use.  I don't like using it in the middle of winter because I have a heavy duty cover on it that kinda sucks to take on and off, but April - October is good grillin' season.  I have tried broiling them in an oven and pan searing them on the stove but I don't care for the taste.

 

Something else you might want to try.  I have a Showtime Rotisserie that I'll use to roast a hunk of meat sometimes.  If you buy a block of steak rather than individual ones, you can roast them on this until you get the desired internal temperature, and then slice them up like a steak.  It can actually turn a "tougher" piece of meat into a pretty good cut when you use a rotisserie.

 

Now a rotisserie steak sounds very interesting!

7 minutes ago, Raul said:

One of my favorite shows, can't watch it without salivating profusely:

 

http://elgourmet.com/programa/maestros-del-asado

 

feel free to watch all those videos. 

 

Just the opening vid on that page got me salivating.

Don't need to speak the language to understand they

know how to cook MEAT!

[Raul]

3 minutes ago, Darren. said:

 

Now a rotisserie steak sounds very interesting!

 

Just the opening vid on that page got me salivating.

Don't need to speak the language to understand they

know how to cook MEAT!

 

Check my post again buddy, linked all the videos. 

 

Btw, guess what the family had for New Year's dinner, oh yeah !

[CTBassin860]

salt,pepper and butter.BROILED.I hate crazy complicated steak.No mushrooms peppers onions or other crap.Keep it simple.

[flyfisher]

11 hours ago, Darren. said:

Ok everyone. I know there are some great cooks here on

the forum (there has to be with over 50,000 members).

 

One of the best steaks I ever had was at Ruth's Cris on

our wedding anniversary. Since then, we've looked up how

to cook them and my wife made some incredible ribeyes

using salt, pepper, butter and some TLC Ruth's Cris style

over a low heat on the grill.

 

Was reading this AM about boiling a steak and the sous vide

method came up. Holy cow that looks awesome. Would love

to try it.

 

So I throw this out to y'all. Do you have a great way to cook

a steak? And if so, care to share the deets? I'm partial to 

medium rare, fwiw.

Sous Vide is great but you don't get the crust that i know i like on a steak unless you cook it below temp and sear it.

 

I am all about the reverse sear on any steak more than 1" thick.  I also don't like any seasonings other than olive oil, salt and black pepper.  You can get pretty much the same results as a Sous Vide method with a reverse sear. 

 

and the reverse sear works outstanding on thick pork chops and chicken breasts too.  another thing yo can do is to cook your steaks frozen.  it takes longer but the results are great.

Oh and i also like to cook mine directly on the coals too...just brush them off and it is great.  the moisture in the meat helps to prevent it from burning.

And forget all the old wive's tale about the searing in the juice stuff....total falsehood there.  

[Darren.]

42 minutes ago, MassBassin508 said:

salt,pepper and butter.BROILED.I hate crazy complicated steak.No mushrooms peppers onions or other crap.Keep it simple.

 

I tend to be a purist when it comes to seasoning, too,

although I do enjoy sauteed mushrooms and onions 

(to the point of carmelizing them) as sides.

 

But after our experience at Ruth's Chris it was all

salt, pepper, and butter from there on.

[RoLo]

Listen, I'm holding my knife and my fork.

You guys can keep on talking, but I'm digging in     

 

Roger

[Redlinerobert]

Steaks.  Big, fat, juicy steaks. 

 

When forced to cook indoors, it's actually pretty simple.  I prefer Prime bone in New Yorks or eye of ribeye.  2" thick is the ideal cut.  Set them on the cutting block for at least an hour prior to get them to room temp.  A good even coating of course sea salt on both sides as they rest.  Place a cast iron skillet on the stove top, heat it up as hot as you can get it.  Le Creuset is amazing as noted earlier, I've also become a big fan of Finex.   The 10" is all you need for 2 steaks.  https://finexusa.com/product/finex-10-cast-iron-grill-pan/

 

At the same time, set your oven to broil.  500 degrees.  Rack on the top tier (as high as it can go with room for the skillet.)  With the skillet now nice and hot on the stove top, place both steaks on it.  Sear for 3 minutes.  Turn.  3 more minutes.  Use a mitt and put the skillet into the oven on that top rack and leave in there 3 more minutes.  Take the skillet out, transfer steaks to a butcher block.  Pour a little clarified butter and olive oil on top of the steaks.  Grated black pepper.  Let sit for a few minutes.  Perfect medium rare.   Sometimes I'll put bleu cheese on it as well.   Paired with twice fried French fries in duck fat or garlic mashed potatoes. 

 

Now I'm hungry. 

 

 

[Chris at Tech]

Cast iron works well for me when cooking indoors!

[BrownBear]

I assume that most of us shop at the local grocery store and don't know a great butcher, because a good quality steak only needs a little salt and pepper.

 

But for the OK steaks I use the following:

Marinade: Enough black pepper, salt, garlic power, seasoned meat tenderizer, to cover both sides. Mix 1 to 2 Tbps of vegetable oil, 1/2 cup of A-1 sauce, 1/4 cup Worcester sauce, and 1 to 2 shots of Jack Daniels.

 

Take steaks(I like Ribeyes), marinade anywhere from 4 hours to freezer for later, cook to liking (IMO med to med rare). I turn the grill on high, place steaks on, turn steaks quarter turn after 2-3 mins, after another 2-3 minutes, flip and repeat. 

 

After cooking, let those steaks rest on a plate for at least 5 mins before cutting. This is my recipe I use every time and family loves them! Good luck if you decide to use it. Great now I am hungry...Lol.

[Darren.]

Please, keep the ideas flowing!! I LOVE what I'm reading/watching.

I knew there had to be some incredible methods out there given

the experiences we all have.

 

And @RoLo, surely you have a method!?  

 

@BrownBear, yes, probably safe to assume *most* of us get 

steaks at the supermarket. Crazy enough as it may sound, tho,

one of the best ribeyes I had in last year was from Walmart!!

Was not their brand, I don't think, but was reasonably priced

and spectacularly cooked by my wife (for Father's Day).

 

Local Kroger now has a butcher shop. Massive cuts of steak

sitting there waiting for cooks like y'all. Just that they're so

darn $$ 

[Catt]

@Darren.

 

Where ya buy the meat has nothing to do with the cow

 

Forgot to add never ever use cheap charcoal!

Royal Oaks or Kingford, lump over briquettes, & only Kinsford ligther!

 

Let the steak come to room tempeture, salt & pepper to tastse or Zatarian's Cajun Seasoning

[A-Jay]

4 minutes ago, Catt said:

@Darren.

 

Where ya buy the meat has nothing to do with the cow

 

Speaking of the cows - 

If one has the freezer space (and perhaps one or two like minded carnivore friends and an emergency generator) it is not uncommon to actually purchase an entire or half cow.  Cuts are package & labeled for freezing and Butches here do quite a bit of this. 

After the initial purchase, it's often a good way save a few bucks while helping to ensure a consistent quality product.

A-Jay

[Catt]

4 minutes ago, A-Jay said:

 

Speaking of the cows - 

If one has the freezer space (and perhaps one or two like minded carnivore friends and an emergency generator) it is not uncommon to actually purchase an entire or half cow.  Cuts are package & labeled for freezing and Butches here do quite a bit of this. 

After the initial purchase, it's often a good way save a few bucks while helping to ensure a consistent quality product.

A-Jay

 

Ahh the joys of being a Cajun

 

Meat markets or butcher shops never went out of style down here!

 

Southwest Louisiana/Southeast Texas is currently in a $400 billion dollar economic boom & butcher shops are growing bigger.

[Darren.]

34 minutes ago, A-Jay said:

 

Speaking of the cows - 

If one has the freezer space (and perhaps one or two like minded carnivore friends and an emergency generator) it is not uncommon to actually purchase an entire or half cow.  Cuts are package & labeled for freezing and Butches here do quite a bit of this. 

After the initial purchase, it's often a good way save a few bucks while helping to ensure a consistent quality product.

A-Jay

 

We have friends who've done that locally. Had the opportunity

once, but didn't take advantage of it...

[A-Jay]

Just now, Darren. said:

 

We have friends who've done that locally. Had the opportunity

once, but didn't take advantage of it...

Me too.  My BIL does it routinely and I'm always offered the opportunity to participate in the purchase.

I have plenty of freezer space (stand alone unit in the garage) but just can't justify the purchase with the little red meat we consume - being it's just the wife & I. Steak & burgers a few times ~ mostly in the summer on the grill.

Although I bet the dogs would appreciate getting in on some of that action  ..  ..  ..  ..

A-Jay

[Darren.]

1 minute ago, A-Jay said:

Me too.  My BIL does it routinely and I'm always offered the opportunity to participate in the purchase.

I have plenty of freezer space (stand alone unit in the garage) but just can't justify the purchase with the little red meat we consume - being it's just the wife & I. Steak & burgers a few times ~ mostly in the summer on the grill.

Although I bet the dogs would appreciate getting in on some of that action  ..  ..  ..  ..

A-Jay

 

Yes. Yes the dogs would definitely appreciate that action.

When it's time to cut the fat and grizzle off the steaks,

they're at attention. Fortunately we don't have severe 

droolers... Well, me not included.