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How do YOU make a great steak

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If I marinate, I use
Red wine
Cilantro (2 pinches)
Salt & Pepper to taste
Cayenne Pepper (optional)
 
Originally posted by: iamme
how does the taste compare with a cast iron skillet vs. grill?
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I get more control with cast iron since I can change temperature on a whim. However, if you like the flavor imparted by charcoal and the novelty of grill marks, go grill.
 
Originally posted by: azazyel
also, if you can get some organic/ farmed steak go for it. The taste is sooooo much better.
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are u sure this is not placebo effect??

thread bookmarked for later cooking!! 🙂
 
Originally posted by: amoeba
Originally posted by: iamme
how does the taste compare with a cast iron skillet vs. grill?
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I get more control with cast iron since I can change temperature on a whim. However, if you like the flavor imparted by charcoal and the novelty of grill marks, go grill.
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My cast iron pan has raised "grill slots' built into it, so I can have my cake AND eat it too... 😀
 
Rule #1 that superceds any and all "recipes"

GO TO A LOCAL BUTCHER NOT THE GROCERY STORE.

And I agree with a few others here... a GREAT steak doesnt need anything on it but a bit of slat/pepper.
 
Originally posted by: Homerboy
Rule #1 that superceds any and all "recipes"

GO TO A LOCAL BUTCHER NOT THE GROCERY STORE.

And I agree with a few others here... a GREAT steak doesnt need anything on it but a bit of slat/pepper.
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do butchers still exist???
 
Originally posted by: z0mb13
Originally posted by: Homerboy
Rule #1 that superceds any and all "recipes"

GO TO A LOCAL BUTCHER NOT THE GROCERY STORE.

And I agree with a few others here... a GREAT steak doesnt need anything on it but a bit of slat/pepper.
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do butchers still exist???
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hell ya... I will only buy my "good meat" (hey the kids dont mind that slop from the grocery store 🙂).
 
bah all of you naysayers about marinades just haven't had a steak with a proper marinade. I mean plain steak is nice and fine, but marinades add diffrent and exotic flavors to plain jane beef.
 
Originally posted by: Joeyman
bah all of you naysayers about marinades just haven't had a steak with a proper marinade. I mean plain steak is nice and fine, but marinades add diffrent and exotic flavors to plain jane beef.
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It's the same elitist attitude that some black coffee drinkers have.
They think that adding any flavors makes it unpure and that they are somehow more gourmet because they like their steaks plain.

The idea that good chefs don't marinate steaks is BS. There are plenty of good quality restaurants and great chefs that use marinades to enrich and enhance the flavor. The bottom line is that you should make food the way it tastes best to you. It's a matter of personal taste. There is nothing wrong with marinating a steak and there is nothing wrong with NOT marinating a steak.

Personally, the best steak I've ever made was when I planned on marinating it for a couple of hours in teriyaki, but because of unplanned events, I didn't have a chance to cook it until about 30 hours later.
It was the juiciest, most tender, full flavored steak I've ever had.

A couple of good ways I make steak:
Rub with chili powder and lime juice, let sit a couple hours, grill on the BBQ.

Marinate in the following for about 6 hours and grill.
1/2 cup soy sauce
1/2 cup brown sugar
1 1/2 cups water
1 Tbs granulated garlic
1 tsp ginger

I experimented a little bit the other day and came up with the following marinade that was really really good:
(all quantities are guesses since I don't generally measure)
1/4 or 1/2 cup soy sauce
1/4 cup rice vinegar
1/4 cup red wine vinegar
1 cup water
2 Tbs A1
2 Tbs worcestershire
1/4 cup ketchup
1 Tbs chili powder
1 tsp paprika
1 tsp cayenne pepper
1 Tbs garlic powder
1 Tbs onion powder
1 tsp thyme

I know it sounds like an odd mix, but it was very good.
Almost a cajun teriyaki.
 
Originally posted by: Joeyman
bah all of you naysayers about marinades just haven't had a steak with a proper marinade. I mean plain steak is nice and fine, but marinades add diffrent and exotic flavors to plain jane beef.
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good quality meat doesn't need marinade.

my family owns a deli/butcher shop. You don't get good meat at the grocery store, go find a nice local butcher shop and ask them to help you pick out the meat. It costs only a little more but it's worth it.

as for me, maybe a dash of lowerys seasoning salt on both sides, grill about 3 minutes per side let rest 5 minutes till cutting.
 
Originally posted by: amoeba
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.
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Most cooks would beg to differ on your marination-less steaks
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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).
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Sounds reasonable in theory. But in practice, you are wrong.
As my previous post stated, the steak I marinated in a soy sauce based marinade for 30 hours was one of the most tender I have ever tasted. So I don't buy the salty marinades toughen the meat argument. Now if you just rubbed it in salt, that may be true.

EDIT: As for cuts, I love a good NY or filet, but for a more affordable steak that is still very good, I have to go with tri-tip. For around the same price or slightly more, a tri-tip is much better than your standard top sirloin.
 
Originally posted by: Joeyman
bah all of you naysayers about marinades just haven't had a steak with a proper marinade. I mean plain steak is nice and fine, but marinades add diffrent and exotic flavors to plain jane beef.
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As do sauces without ruining the consistency and texture of the meat. As amoeba said, salty or acidic marinades can wreak havoc on a formerly good piece of meat.
 
I have only one question, Shanti, what cut of meat were you using? Specifically how thick was the steak?
 
Don't cook it so damn much. Listen to Gollum: raw and wriggling is the way to go. Seriously, though, just kiss it with the flames and you should be fine.
 
Originally posted by: amoeba
I have only one question, Shanti, what cut of meat were you using? Specifically how thick was the steak?
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I think the 30 hour episode was a tri-tip.
But I probably use teriyaki marinades more than anything else and I've done it with NY steaks and flank steaks as well. I typically get fairly thick cuts since i like to cook them on the BBQ.
 
well to each his own. I certainly can't disprove how tender your steak was.

If this was about fish though, I would defend not marinating to the end.
 
Foreman grill is awful at cooking steak, its ok for chicken and maybe pork chops, but not steak. I've been lookin for a good marinade, my dad just used whatever beer he was drinkin at the time. I am partial to lemon pepper for all my grilling. Always medium rare for me and well done for the mrs.

Oh yeah when marinating if using something highly acidic you get the best results in a short amount of time. I've tested this after hearing it on a cooking show and they were right after awhile the meat starts to fall apart and not in a good way. It starts to get a little mushy. A lot of tenderizers are salt based and I definitely reccomend them if using anything but the best cuts.
 
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