Best Way to Cook a Steak?

[A-Jay]

24 minutes ago, Darren. said:

 

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.  

LOL ~

Back in the day - before I understood the cardinal rule ~ 'never let the dog(s) watch your food' ~

I'll admit to being the victim of beef thievery . . . . that would be cooked as well as uncooked but expertly seasoned.

I hate that.  

So somehow I'm never lonely in the kitchen.

A-Jay

[Darren.]

Just now, A-Jay said:

LOL ~

Back in the day - before I understood the cardinal rule ~ 'never left the dog(s) watch your food' ~

I'll admit to being the victim of beef thievery . . . . that would be cooked as well as uncooked but expertly seasoned.

I hate that.

A-Jay

 

We have a lab (Oakley the Knucklehead) and a mix of

Bichon/peekapoo/maltese (Kobe). He's the mastermind.

 

Think Pinky and The Brain.

 

Somehow Oakley is contracted by Kobe to jump up and fetch

any food on the counter that is less than 10" from edge.

 

Or if it falls to the floor at Oakley's feet, Kobe, if less than 10'

away will always...always beat her too it.

 

But I can't imagine life without dogs. Love 'em. How did this 

go from steak to dogs?  Back to our regularly scheduled 

culinary discussion!!

 

[CTBassin860]

Used to be a great butcher down the road.Then I moved an hour away.Haven't found one like that out here yet.

[Catt]

6 hours ago, Chris at Tech said:

Cast iron works well for me when cooking indoors!

 

Cast iron works better outdoors than indoors!

 

In Louisiana you will not even be considered a chef unless you use cast iron!

[lo n slo]

1" bone in rib eye

Lawry's w/black pepper

charcoal

med rare

[Way2slow]

On a very hot charcoal grill, about one minute on each side. 

If it doesn't jump or quiver when I stick it with a fork. it's too done

 

First, you have to find a steak worth cooking.  Those are few and far between.  Being retired Air Force, sometimes the commissary gets some pretty good ones, but again, it's the luck of the draw..

 

Needless to say, I've been asked more than once why I even bother to cook it and just say to kill any beastess on it.  Since steak in not a processed meat, you only have to worry about the surface.  Not like hamburger that has to be cooked to at least 145 degrees all the way through.

[CTBassin860]

Just left the store with a 18oz porterhouse.The lady picked a 12 oz NY strip.I've been thinking about steak all day.Making some mashed potatoes and corn to go with it.

[CTBassin860]

Guess who killed dinner in the best way!!??

[Darren.]

58 minutes ago, MassBassin508 said:

Guess who killed dinner in the best way!!??

 

Had some thin sliced ribeye and corn tonight, as well.

Celebrating my bro-in-law's b-day. Wife grilled perfect

medium rare. All I did was microwave-steam the corn,

salt, pepper, and butter 'em, too. Delish.

[Redlinerobert]

Will let you guys in on my little secret.  These are the three places that have the best beef in the US.  For special occasions like Easter or Thanksgiving, I've ordered from them all.  Can't go wrong. 

This place is local from me.  Like Sausage?   The entire place is literally wallpapered in his 1st and 2nd place (mostly 1st) wins for his sausages.    http://www.freedommeatlockers.com/

 

Then there's these two.  Top of the heap.  They supply some of the best restaurants in the US. 

 

http://www.flannerybeef.com/butcher/prime-beef/dry-aged-ca-reserve.html

 

https://shop.lafrieda.com/

 

It would be impossible to pick which one is best.  Since Freedom is local,  I can drive there, pick up some 2" or 3" steaks and have them back home for dinner.  The other two places take a little more planning.  I will say that the 50 day Dry-Aged USDA Prime Black Angus Standing Rib Roast (Frenched) from La Frieda is really hard to beat. 

[Darren.]

5 minutes ago, Redlinerobert said:

Will let you guys in on my little secret.  These are the three places that have the best beef in the US.  For special occasions like Easter or Thanksgiving, I've ordered from them all.  Can't go wrong. 

This place is local from me.  Like Sausage?   The entire place is literally wallpapered in his 1st and 2nd place (mostly 1st) wins for his sausages.    http://www.freedommeatlockers.com/

 

Then there's these two.  Top of the heap.  They supply some of the best restaurants in the US. 

 

http://www.flannerybeef.com/butcher/prime-beef/dry-aged-ca-reserve.html

 

https://shop.lafrieda.com/

 

It would be impossible to pick which one is best.  Since Freedom is local,  I can drive there, pick up some 2" or 3" steaks and have them back home for dinner.  The other two places take a little more planning.  I will say that the 50 day Dry-Aged USDA Prime Black Angus Standing Rib Roast (Frenched) from La Frieda is really hard to beat. 

 

Dude, you're killing me! I need to win the lottery to 

get some of this steak!!  Descriptions are amazing.

[Redlinerobert]

No need to win the lotto.  Check out the "helluva deal" at Flannery. 

 

http://www.flannerybeef.com/butcher/helluva-deal.html

[Way2slow]

If you get dry aged beef, you art going to pay dearly for it.  First off, instead of adding water to increase the weight, they are taking it out with their aging process. 

I built me a dry aging system several years ago.  For about $100 at the Commissary I can buy a whole rib eye/tenderloin and age it in it. 

[Redlinerobert]

Sounds interesting, would love to see it and how you built it!

[Way2slow]

I had one of those small refrigerators like you stick under a bar for the box and modified it to make my aging box. 

I'll see if I can find the plans again. 

 

I know you can buy them and they are not that expensive but I'm one that had rather build than buy if it will save me a nickel.  However, you've still got to be able to find a piece of beef. Finding the beef is where my problem comes in.  Since the commissary is run by the government, they only buy US Prime beef and who ever buys for the one near me does a fair job.  It's large enough they buy the halves and butcher their own so sometimes they get it right. 

 

If I can come across mine, I haven't yet, I will post them.  Here's a link to one very similar but usually I don't hang it.  I use racks instead, the smaller frig doesn't really have to room to hang.  Sometimes if I have a piece too long to lay on the wire shelf, I take it out and hang it in the center.  I do have a bar in the top I can hang with. 

http://benstarr.com/blog/how-to-convert-a-refrigerator-for-curing-meat-or-aging-cheese/

 

Those temp controllers you can find on ebay for about $10 now. 

I used a computer muffin fan mounted inside to circulate the air. 

For humidity control, I've found rice or salt also works.  

[Crappiebasser]

Today's lunch. I buy whole filets then wrap them in bacon with a little fresh ground pepper and light salt. I cook about 2 minutes on each side on the grill on high. The tapered shape of the whole filet works out perfect since the ladies get the smaller medium cooked filets while the guys get the 3 larger rare ones.

[A-Jay]

25 minutes ago, Crappiebasser said:

Today's lunch. I buy whole filets then wrap them in bacon with a little fresh ground pepper and light salt. I cook about 2 minutes on each side on the grill on high. The tapered shape of the whole filet works out perfect since the ladies get the smaller medium cooked filets while the guys get the 3 larger rare ones.

Bacon is KING ~ !

A-Jay

[CTBassin860]

7 minutes ago, A-Jay said:

Bacon is KING ~ !

A-Jay

Mmmmm bacon

[.ghoti.]

Love bacon, but I hate to screw up the flavor of a prime piece of beef by wrapping it in bacon. A good steak needs nothing but salt, fresh ground pepper and searing heat.

[Redlinerobert]

Did somebody say....bacon? 

 

Look no further than Nueske's. 

 

https://www.nueskes.com/

[mrmacwvu1]

salt the steak thoroughly 3 hours ahead of time

 

put in fridge, bring out an hour before and let warm to room temperature

 

heat a black Iron skillet in the over to over 500 degrees about ten to fifteen minutes

 

while that is heating, pat dry the steaks with a paper towl

 

reapply salt and pepper

 

take pan out of the oven and place over the burner on high

 

cook two minutes each side remove and add two tablespoons of butter to the top as they rest for ten minutes

 

eat and thank me later

[Gundog]

This is how I cook my steaks....

 

.  

If I'm gonna eat steaks I'm gonna enjoy the experience.

[MrTightLInes]

On 2/19/2017 at 10:56 AM, .ghoti. said:

Love bacon, but I hate to screw up the flavor of a prime piece of beef by wrapping it in bacon. A good steak needs nothing but salt, fresh ground pepper and searing heat.

How about enhancing the flavor of a poor cut of steak?

Try this;

Get Cube Steak and marinate it with your favorite recipe. Not too salty though, or they will fall apart. After marinade, lay out the pieces flat in preparations for the next steps. On the side, in a bowl, mix up cream cheese and finely chopped green onion. Spoon on a portion of the mixture onto the steak and spread evenly. Not too much as you don't want it to ooze out too badly, just a bit of a layer. Get your bacon out on the counter and ready to grab pieces of. After, roll the cube steak like you roll up a burrito (minus "tucking" the sides..leave them). Then, wrap (strategically) two pieces of bacon around the cube steak roll up. One piece will go around it one direction, and the other piece will go around it the other direction, so that then entire roll up is wrapped with bacon. At this point they are prepped.

Get your grill hot and ready. This isn't an easy process but the end result is extremely tasty. You need to grill the roll ups evenly and don't let them burn! This is bacon over an open fire, so things get "poppy" lol...
When the bacon has a sear on all sides and is mostly cooked, I will sometimes baste with my favorite BBQ sauce (usually our homemade sauce) and cook until done. The cream cheese will bubble and slowly find tiny ways out. A little loss is no big deal.

This is the most tender and tasty form of this cheap steak cut, I have ever had.

So while I agree to not ruin a good steak cut with bacon, I think poor steak cuts are enhanced well with bacon. (try cooked bacon bits, crushed up inside your next homemade burgers!)


Ghoti, what's your thoughts on butter basting a steak, when it's not done on the grill? Do you have experience with butter basting? I disagree that streak needs nothing but s+p and searing heat, but certainly this is personal preference.

 

[Darren.]

25 minutes ago, MrTightLInes said:

How about enhancing the flavor of a poor cut of steak?

Try this;

Get Cube Steak and marinate it with your favorite recipe. Not too salty though, or they will fall apart. After marinade, lay out the pieces flat in preparations for the next steps. On the side, in a bowl, mix up cream cheese and finely chopped green onion. Spoon on a portion of the mixture onto the steak and spread evenly. Not too much as you don't want it to ooze out too badly, just a bit of a layer. Get your bacon out on the counter and ready to grab pieces of. After, roll the cube steak like you roll up a burrito (minus "tucking" the sides..leave them). Then, wrap (strategically) two pieces of bacon around the cube steak roll up. One piece will go around it one direction, and the other piece will go around it the other direction, so that then entire roll up is wrapped with bacon. At this point they are prepped.

Get your grill hot and ready. This isn't an easy process but the end result is extremely tasty. You need to grill the roll ups evenly and don't let them burn! This is bacon over an open fire, so things get "poppy" lol...
When the bacon has a sear on all sides and is mostly cooked, I will sometimes baste with my favorite BBQ sauce (usually our homemade sauce) and cook until done. The cream cheese will bubble and slowly find tiny ways out. A little loss is no big deal.

This is the most tender and tasty form of this cheap steak cut, I have ever had.

So while I agree to not ruin a good steak cut with bacon, I think poor steak cuts are enhanced well with bacon. (try cooked bacon bits, crushed up inside your next homemade burgers!)


Ghoti, what's your thoughts on butter basting a steak, when it's not done on the grill? Do you have experience with butter basting? I disagree that streak needs nothing but s+p and searing heat, but certainly this is personal preference.

 

 

We have had those times when a poor cut of

steak was in the house... lots of tenderizing and

marinating, but I don't think we've done the 

bacon route. Might have to give that a try and

purposely go out and buy a cut like that.

[MrTightLInes]

12 minutes ago, Darren. said:

 

We have had those times when a poor cut of

steak was in the house... lots of tenderizing and

marinating, but I don't think we've done the 

bacon route. Might have to give that a try and

purposely go out and buy a cut like that.

If you do it properly, it's just about the best way to have a poor cut of steak!

If you need anymore details, I'm available often...hit me up.