How do YOU make a great steak

GT1999

Diamond Member
Oct 10, 1999
5,261
1
71
My spring break is next week, and I plan on making a lot of great steaks over my charcoal grill at home since I never get to each them here in the dorms. A friend of mine can marinate a steak just perfect, but I want to know how you guys make yours. Please only input if you make a lot of steaks, know which cuts are best, how to make them best (marinate, what kind of marinating you do, etc).

Danke. :D
 

loup garou

Lifer
Feb 17, 2000
35,132
1
81
Filets, salt & fresh ground pepper on both sides. Rub a bit of canola oil on both sides.

Heat cast iron skillet on high burner for 5 min. Drop steaks on, cook each side for ~1 minute. Stick in 500 degree oven for another 2.5 minutes, flip steaks, cook for another 2.5 minutes. Let stand on a plate for 5 minutes to finish cooking before serving.
 

loup garou

Lifer
Feb 17, 2000
35,132
1
81
If you want some other flavors, you can toss some blue cheese on top of the steaks when they are cooking for the last 2.5 min in the oven.

Or reduce some red wine with black pepper and oyster and porcini mushrooms and pour over steaks.

Or whip up a bernaise sauce.
 

virtueixi

Platinum Member
Jun 28, 2003
2,781
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Originally posted by: werk
Filets, salt & fresh ground pepper on both sides. Rub a bit of canola oil on both sides.

Heat cast iron skillet on high burner for 5 min. Drop steaks on, cook each side for ~1 minute. Stick in 500 degree oven for another 2.5 minutes, flip steaks, cook for another 2.5 minutes. Let stand on a plate for 5 minutes to finish cooking before serving.

That makes me want to through out my hot pocket and make one.
 

waylman

Diamond Member
Apr 4, 2003
3,473
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0
filet mignon.....marinate in olive oil and lots of fresh crushed garlic. salt and pepper both sides.
grill for 4 mins a side for medium rare. simple, but outstanding!
 

azazyel

Diamond Member
Oct 6, 2000
5,872
1
81
Marinate with soy, olive oil, garlic and some seasoning salts...

****

Mix some sour cream and blue cheese togeter until it is somewhat creaming/chuncky then on your last flip spread it on the steak. let it sit until it starts to brown up..

I swear it enhances the flavor like you wouln't belive.
 

amoeba

Diamond Member
Aug 7, 2003
3,162
1
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good steak does not need to be marinated. Merely salt and peppered right before cooking. Cook at very high heat then finish in oven. If you are cooking on grill, seer on high heat then move to high rack to finish.

apply sauces if you wish (red wine reduction, garlic butter, etc...) after steak is finished, never as a marinated beforehand. You want to taste meat, not sauce. Sauce is always a complement.
 

Dufman

Golden Member
Dec 29, 2002
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Marinate in an array of spices that includes

Red hot
A1
Garlic
Your favorite dark beer
Liquid Smoke
Worchiester(sp?) sause
Pepper

We let ole betsy sit in that for at least 24 hours. then we put her on the propane grill on low heat. and maybe throw some soaked hickory wood on the grill for added flavoring.

now that is some tasty eats
 

Mill

Lifer
Oct 10, 1999
28,558
3
81
Originally posted by: newbiepcuser
Can somebody explain to me why you put it in the oven after grilling?

Because you grill to sear the outside and lock the juices in. Then you cook in the oven so that the outside doesn't get overdone.
 

amoeba

Diamond Member
Aug 7, 2003
3,162
1
0
Originally posted by: Mill
Originally posted by: newbiepcuser
Can somebody explain to me why you put it in the oven after grilling?

Because you grill to sear the outside and lock the juices in. Then you cook in the oven so that the outside doesn't get overdone.

Yes this is exactly correct. You want the insides done without overcooking the outside. If you want steak rare, you can probably bypass the oven step and just cook a bit longer in pan. If you are cooking on grill, you don't need to put in oven. Once both sides are adequately seared (lightly charred), just move to the cooler side of the grill and close the lid, you will achieve same effect as oven.
 

RagingBITCH

Lifer
Sep 27, 2003
17,618
2
76
Originally posted by: amoeba
good steak does not need to be marinated. Merely salt and peppered right before cooking. Cook at very high heat then finish in oven. If you are cooking on grill, seer on high heat then move to high rack to finish.

apply sauces if you wish (red wine reduction, garlic butter, etc...) after steak is finished, never as a marinated beforehand. You want to taste meat, not sauce. Sauce is always a complement.

Most cooks would beg to differ on your marination-less steaks
 

loup garou

Lifer
Feb 17, 2000
35,132
1
81
Originally posted by: RagingBITCH
Originally posted by: amoeba
good steak does not need to be marinated. Merely salt and peppered right before cooking. Cook at very high heat then finish in oven. If you are cooking on grill, seer on high heat then move to high rack to finish.

apply sauces if you wish (red wine reduction, garlic butter, etc...) after steak is finished, never as a marinated beforehand. You want to taste meat, not sauce. Sauce is always a complement.

Most cooks would beg to differ on your marination-less steaks
No, they wouldn't.
 

Hoober

Diamond Member
Feb 9, 2001
4,382
34
91
Originally posted by: RagingBITCH
Originally posted by: amoeba
good steak does not need to be marinated. Merely salt and peppered right before cooking. Cook at very high heat then finish in oven. If you are cooking on grill, seer on high heat then move to high rack to finish.

apply sauces if you wish (red wine reduction, garlic butter, etc...) after steak is finished, never as a marinated beforehand. You want to taste meat, not sauce. Sauce is always a complement.

Most cooks would beg to differ on your marination-less steaks

I dunno, I go both ways on that. Some days I feel like a marinated steak. Usually some soy sauce, garlic, a little ginger.

Other days I'd rather just massage a little cracked pepper into the meat and slap it on the grille.

It's good both ways.
 

JoeKing

Lifer
Oct 9, 1999
10,641
1
81
heroin addicts way....

get a regular syringe (that crap made for cooking doesn't work half as well) with a larger hole. Inject favorite marinade (save some for later) into meat in many locations (thicker is gooder:p) and let sit in refrigerator overnight. Sear both sides on grill to get nice color. Throw in the oven for 450-500 depending on thickness, thicker lower temp more time. Flip after 3-5 mins then inject steaks again with marinade and cook for another 3-5. Flavor will just pop and juices dribble down your mouth.

voila
 

amoeba

Diamond Member
Aug 7, 2003
3,162
1
0
Originally posted by: RagingBITCH
Originally posted by: amoeba
good steak does not need to be marinated. Merely salt and peppered right before cooking. Cook at very high heat then finish in oven. If you are cooking on grill, seer on high heat then move to high rack to finish.

apply sauces if you wish (red wine reduction, garlic butter, etc...) after steak is finished, never as a marinated beforehand. You want to taste meat, not sauce. Sauce is always a complement.

Most cooks would beg to differ on your marination-less steaks


Go to any high class classical steak restaurant (Ruth Chris, high quality local steak place, etc...) and ask them if they marinate beforehand. If they do marinate, it is only for a short amount of time (ie less than 1 hour).

I should clarify my previous statement though. Marinating with anything that does not contain salt or high amounts of acid is fine. garlic, oil, pepper is fine. beer is an option as it tenderizes meat.

Always apply salt (salt, soy sauce, worsteshire) right before cooking if you are going to do it. The reason you do not want to leave meat marinated in salt /acid for long amounts of time is that it toughens the meat. salt creates water loss in the meat through osmosis, thus your steak would not be as juicy. Acid changes the protein texture (if you have had cerviche, it is the same concept).
 

jjones

Lifer
Oct 9, 2001
15,424
2
0
New York cuts are my favorite followed closely by Rib-eye. When I don't marinate, just a rub of olive oil and crushed garlic 30 minutes before grilling.

Marinated, I use sherry, olive oil, soy, crushed garlic and let marinate for 4 hours, covered and not refridgerated.

No salt and pepper until I've seared both sides of the steak on the grill to lock in the juices.
 

amoeba

Diamond Member
Aug 7, 2003
3,162
1
0
a radical concept that you can try is sprinkle a bit of sugar on both sides before cooking. Not too much. Since sugar caramelizes better than meat protein, it will be easier to sear and lock in juices.
 

amoeba

Diamond Member
Aug 7, 2003
3,162
1
0
In terms of cuts of steak, it depends on what you want in a steak. If you prefer more meaty flavor but less tenderness, then go new york strip. If you want tenderness but less meaty flavor, go filet mignon.

For a lower quality piece of steak, consider pounding on it to tenderize the tendons/muscles. DO NOT ever beat on high quality steaks.
 

Bryophyte

Lifer
Apr 25, 2001
13,430
13
81
I take the best steak available, sprinkle liberally with salt, cracked pepper, and red chili powder, then sear on each side in a cast iron pan, then throw in the oven for a few minutes if it needs to be cooked a bit longer. Of course, during nice weather, I use a charcoal grill and cook it using indirect but high heat (pile of coals on one side, steaks just off the edge of the coals.)