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Cooking tips: Steak

Hey, I'm a 27 year old bachelor who lives alone. That's a pretty solid output for my first try!!! :D

I'm not a restaurant and I'm not cooking for anyone but myself. Presentation matters not. Taste is all that matters, and it tasted damn good.
 
Here's a great tip and it's coming from somebody who lived next to a butcher and doesn't remember eating anything but steaks during those times.. lol in Texas too ..

Take a steak, clean it up, take a fork and stab the steak in control with evenly spaced 'holes' .. next get mustard (don't lose me here, it cooks off and puts a great taste in the steak) and mustard the steak, wrap it up and let it sit in fridge for 10 minutes with all the other goodies (salt, pepper, steak sauce).

Now I pan fry my steaks (like most expensive restaurant do), I put butter (can't believe it's not butter actually) and coat the cast iron skillet, I fry the tops of the steaks on near high then low to simmer to cook inside .. I'm telling you, this is a really great way to cook a steak .. This is how we even cooked a jockos steak (100$ fucking steak), so .. but shh, keep it on the d-low mayne..
 
Idontdotrix said:
Silence, I usually enjoy your posts but I gotta ask you on this one- WTF are you smoking??????
For the love of ceiling cat, never, ever, do this!

I am a dedicated carnivore and this is sacrilege. Midwest born n bred. I know steak.
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You tell me why Americans don't age beef, everyone else does it. :p :twofinger As for washing the meat, I agree that it's sacrilegious but it's usually done with meat that wasn't bled properly and will be seasoned during the cooking process (Korean BBQ).
 
All I know is, you're all making this way too complicated.

My steak was medium rare, as I like it, and I thought it tasted fantastic.

It's fucking food. Eat it. Be happy.
 
Idontdotrix said:
oh you wanted complete and total GUY advice.

why didn't you say do?
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Ok, slow down there tiger. I don't even know what you're saying!!! :twofinger

Anyway, here is what I did:

I pulled out steak, for 20 minutes on cutting board. Let it come to room temp.

Put oven on 300, broil setting.

Put sea salt and ground pepper on top, as seen.

Placed steak directly on "rack" in oven, since I didn't have a broiling pan. But, I put a pizza sheet under that (no holes) to catch the drip.

Flipped steak 7 minutes in. Put more sea salt and ground pepper on other side.

Waited about 9 minutes, then removed. Put on cutting board and cut in half, and it looked how I prefer my steak, medium rare.

Green beans and pasta were left over honestly, figured might as well round it out! :)
 
Oh yeah. Make sure to let your steak rest for 10 mins or so after cooking before you cut into it. Otherwise you lose a lot of the juicy goodness.
 
One fun thing about learning to cook is figuring out what you DON'T know.

If you had two pieces of that same cut and had a chance to try some of the alternatives, especially like idontdotrix's, you will be surprised at how just a little more effort yields amazing results.

Your final results looked good. But if that had just a bit of searing you'd be thrilled with the flavor in a side-by-side comparo.

Also, if you can, give Costco meats a try. The quality is better than your average supermarket.

Bon apetit! :thumbup

(Those carmelized onions in the pan drippings with some bleu cheese melted in... one of my favorites!)
 
did you enjoy it? that's really all that matters :)
we've got lots of Foodies in the Sink, and some of us like our lunch with a side of Sarcasm ;)

I;m gonna faint anyway- a guy who willingly and of his own accord eats green vegetables? saints be praised!
 
Idontdotrix said:
did you enjoy it? that's really all that matters :)
we've got lots of Foodies in the Sink, and some of us like our lunch with a side of Sarcasm ;)

I;m gonna faint anyway- a guy who willingly and of his own accord eats green vegetables? saints be praised!
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:angel
 
Mmm, steak.

OK, first things first: the basic process is to sear both sides, then roast to desired doneness.

If you suspect your cut of meat may turn out tough, or you want to add flavors, use a marinade of red wine, vinegar, and your preferred spices.

Next, get a broken-in cast iron skillet, put it on your stove or grill, and turn it up to 11. While it's heating up, set your oven to 300 or so. Make sure your skillet does not have a PTFE lining, or else you won't get a proper crust.

When the skillet is about to melt, put the steak in the center of it. Yes it'll smoke like crazy; don't worry about it. Wait 2 minutes, then flip it over and sear the other side for another 2 minutes.

At this point, if your steak is less than 1" thick, it's probably done. If your steak is thicker or you prefer it more done, then put the pan in the oven and continue roasting until the internal temperature is just above 120°F (after 10 minutes of resting, it'll come up to 130°F which is about medium.)

If you need toppings on your steak, some favorites are browned shallots and butter with raw onion blended into it.
 
fryboy said:
I think any kind of meat is much better grilled. I would never ruin a steak by putting in an oven or frying in a pan.

New York's are good lightly salted, garlic powder, and Pepper. You can lightly coat with an olive oil prior to seasoning to help give it some good color.
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What are you talking about?!?!? Some of the finest steak in the world can be had by searing both sides in a frying pan and finishing it in the oven.
 
Janna said:
What are you talking about?!?!? Some of the finest steak in the world can be had by searing both sides in a frying pan and finishing it in the oven.
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Yup, minimizes risk of burning dry-rub spices too.

The main advantages of grilling at the home level is being able to work with open flames and the option of adding a nice hardwood charcoal flavor (we always have at least hickory wood chips on hand).
 
Janna said:
What are you talking about?!?!? Some of the finest steak in the world can be had by searing both sides in a frying pan and finishing it in the oven.
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Verdad. At home I'll grill steaks for the fun of playing with fire, cooking outside where wine spills don't matter, and getting away from the madding crowd. But the RIGHT way to cook a prime cut of beef; rib eye, new york, filet, or even sirloin, is as described. Ducky, the steak you cooked looks fine, and if you enjoyed it then it was great. But it looks like it was roasted, so never had a chance to develop a crust, thus flavor and fond for a pan sauce. A proper pan sauce, easiest thing in the world to make, is the essence of the meat returned TO the meat. The side benefit is that it's a lot more controllable than grilling or other methods.
 
Funny how people recommended cast iron skillet. I have been researching online to get a skillet but am confused about which one to buy. Any recommendations :confused

The 12" cast iron skillet by Calphalon is $100 while the one from Lodge is $28. Why the big price difference?
 
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Just something to throw out there - anyone here watch "Good Eats"? Alton did a test not to long ago comparing the weight of two steaks pre and post cook to assess the amount of weight change (and therefore moisture loss) cooking with different styles. The final result was a surprise with the broiled, non seared steak being the one that retained more juice than any other despite the conventional "wisdom" of searing to retain juices. On the other hand, a good sear is necessary (IMHO) to get the most flavor from your favorite cut.
Secondly, Montreal Steak seasoning from McCormick is the shit for lesser cuts of meat.
One side that I love with a good steak is creamed spinach. Preparation goes something like this:
Place about 4 times more spinach than you think you need/want in a pan with 1/4 - 1/2 stick of butter.
Let reduce until the spinach is wilted and you think "How the fuck did all that spinach turn into this?"
Add a 1/4 cup of cream and let simmer for 5 minutes.

Enjoying eating the least healthy and therefore best tasting way to get your greens known to man.
 
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