Fritzo
Lifer
- Jan 3, 2001
- 41,920
- 2,161
- 126
I'm a but of a gourmet cook (head chef for a catering company some years back)...
-The steak doesn't really need to be completely thawed. Try this: Thaw the steak in a microwave for a few minutes, then slice some onions. Dip the onions in olive (or vegetable) oil and place them on the top rack of your grill. Then place the steaks on top of the onions. The grill should be on a medium heat. Cook covered for 10-15 minutes on each side, then place directly on the flame for a minute or two at the end. This gives the steak a great flavor....plus you have yummy grilled onions to go with the steak in the end
- Tougher cuts of steak (sirlion for example) can be tenderized by taking a fork and poking the steak repeatedly on each side while raw. The idea is to break down the fiberous tissue. This is also a good technique with lamb chops.
- Steak houses cook with a device called a "searer". It's essentially a giant Gearge Forman grill, but the size of a car the plates on the searer reach 500-700 degrees, so a steak can get done in 10-15 minutes. Some even have smoke infusers to give it that fresh grilled taste. Seasonings like cracked pepper and garlic blends are added before cooking and pressed right into the steak. Outback has some of the best tasting steaks around (from a major chain) and they use the technique.
- Steak should be 1 1/4" thick or more for proper grill cooking (I like mine 1 3/4"). Thinner steaks will cook too quickly and dry out. You can put a slit in the center of thin steaks and insert an ice cube to slow cooking and add moisture.
- For some reason, people think steaks have to be cooked on high heat....not true! Without the proper equipment, all you'll get with high heat is an overdone tough steak. Medium heat gives you more control and prevents charing of the edges.
- use the "two beer method" to cook steak: One beer for you, and one to pour on the steaks during flareups. It gives the steak a nice salty flavor while preventing charring.
- Remove your steak 1 or two minutes before it's to the point you like it (ie-if you like it medium, remove it when it's medium rare). The steak will continue to cook for 5 minutes or so after you take it off the grill. This is the main reason we never get our steaks the way we want them at home.
Hope this helps
-The steak doesn't really need to be completely thawed. Try this: Thaw the steak in a microwave for a few minutes, then slice some onions. Dip the onions in olive (or vegetable) oil and place them on the top rack of your grill. Then place the steaks on top of the onions. The grill should be on a medium heat. Cook covered for 10-15 minutes on each side, then place directly on the flame for a minute or two at the end. This gives the steak a great flavor....plus you have yummy grilled onions to go with the steak in the end
- Tougher cuts of steak (sirlion for example) can be tenderized by taking a fork and poking the steak repeatedly on each side while raw. The idea is to break down the fiberous tissue. This is also a good technique with lamb chops.
- Steak houses cook with a device called a "searer". It's essentially a giant Gearge Forman grill, but the size of a car
the plates on the searer reach 500-700 degrees, so a steak can get done in 10-15 minutes. Some even have smoke infusers to give it that fresh grilled taste. Seasonings like cracked pepper and garlic blends are added before cooking and pressed right into the steak. Outback has some of the best tasting steaks around (from a major chain) and they use the technique.- Steak should be 1 1/4" thick or more for proper grill cooking (I like mine 1 3/4"). Thinner steaks will cook too quickly and dry out. You can put a slit in the center of thin steaks and insert an ice cube to slow cooking and add moisture.
- For some reason, people think steaks have to be cooked on high heat....not true! Without the proper equipment, all you'll get with high heat is an overdone tough steak. Medium heat gives you more control and prevents charing of the edges.
- use the "two beer method" to cook steak: One beer for you, and one to pour on the steaks during flareups. It gives the steak a nice salty flavor while preventing charring.
- Remove your steak 1 or two minutes before it's to the point you like it (ie-if you like it medium, remove it when it's medium rare). The steak will continue to cook for 5 minutes or so after you take it off the grill. This is the main reason we never get our steaks the way we want them at home.
Hope this helps
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