-
We’re currently investigating an issue related to the forum theme and styling that is impacting page layout and visual formatting. The problem has been identified, and we are actively working on a resolution. There is no impact to user data or functionality, this is strictly a front-end display issue. We’ll post an update once the fix has been deployed. Thanks for your patience while we get this sorted.
How do you make THE BEST STEAK in the universe and that other universe combined?
- Thread starter Chubbz
- Start date
A good marinade works, but a lot of the bottled ones are so strong, they cover up the flavor of the steak. I really love the Montreal Steak Seasoning from McCormick. It's a dry rub. Shake a little on and fire it up. It's very tasty...adds much flavor but doesn't cover up the nice taste of the meat.
Other tips:
Don't overcook it.
If you use a liquid marinade, fork the steak to allow the juices to soak into the steak better and it will be more tender.
If you use a rub or no marinade, do not puncture the steak at all--the juices will drip out and the steak will be tougher.
Corrollary to that: Flip the steak with a pair of tongs. Do not stab the steak with a fork to flip it.
Don't forget that the steak will continue to cook for a few minutes even after you take it off the grill. Let the steak "rest" for a few minutes before you let anyone dig in.
Finally, and this may be most important:
Cut the steak properly.
I will say it again:
Cut the steak properly.
If you look closely and/or tug at the meat, you will be able to see the grain of the steak...parallel lines of muscle tissue. Cut ACROSS the grain and make fairly thin slices. If you cut a steak well, even low-quality cuts of meat can seam tender and juicy.
Other tips:
Don't overcook it.
If you use a liquid marinade, fork the steak to allow the juices to soak into the steak better and it will be more tender.
If you use a rub or no marinade, do not puncture the steak at all--the juices will drip out and the steak will be tougher.
Corrollary to that: Flip the steak with a pair of tongs. Do not stab the steak with a fork to flip it.
Don't forget that the steak will continue to cook for a few minutes even after you take it off the grill. Let the steak "rest" for a few minutes before you let anyone dig in.
Finally, and this may be most important:
Cut the steak properly.
I will say it again:
Cut the steak properly.
If you look closely and/or tug at the meat, you will be able to see the grain of the steak...parallel lines of muscle tissue. Cut ACROSS the grain and make fairly thin slices. If you cut a steak well, even low-quality cuts of meat can seam tender and juicy.
<< Steak #1: Get GOOD beef, not from some local Dominicks or something, apply pepper, put over HOT fire and turn only once or twice until done...
Steak #2: Good beef, as above, marinate in red french dressing overnight(TRUST ME on this one!), follow above cooking method. >>
Maul, you just made me soooo hungry.
Evadman
Administrator Emeritus<br>Elite Member
Best steak:
#1 Jump someone rich looking in an alley.
#2 Steal his / her wallet /purse
#3 run away.
#4 Drive to Chicagoland
#5 make reservations at Al Capones in Elgin / St. Charles
#6 Go to said speakeasy
#7 Order steak.
#8 Eat.
#9 Savor.
#10 Be happy you jumped someone rich, your meal was $200.
#11 Make plans for the next day.
#1 Jump someone rich looking in an alley.
#2 Steal his / her wallet /purse
#3 run away.
#4 Drive to Chicagoland
#5 make reservations at Al Capones in Elgin / St. Charles
#6 Go to said speakeasy
#7 Order steak.
#8 Eat.
#9 Savor.
#10 Be happy you jumped someone rich, your meal was $200.
#11 Make plans for the next day.
My advice go get a flank steak about 2~3 days before the barbecue. They're a little more expensive but there is absolutely no fat, so no waste. A good sized one takes about three people to eat.
Anyhow, take out a bowl and mix together: 6 Tblsp of Italian Dressing with 2.5 Tblsp of A1 or Worcestershire (sp?) Sauce.
Next cut very thin slits on both sides of the steak (to soak up the marinade)
Put the steak in a big ziplock bag and spread the marinade ontop of it. Move the bag around so the marinade gets everywhere.
Now put it in the fridge and flip once every day.
Gauranteed the best steak you've ever had.
Anyhow, take out a bowl and mix together: 6 Tblsp of Italian Dressing with 2.5 Tblsp of A1 or Worcestershire (sp?) Sauce.
Next cut very thin slits on both sides of the steak (to soak up the marinade)
Put the steak in a big ziplock bag and spread the marinade ontop of it. Move the bag around so the marinade gets everywhere.
Now put it in the fridge and flip once every day.
Gauranteed the best steak you've ever had.
· Rub olive oil on both sides of the steak.
· Kosher salt both sides.
· Fresh ground pepper both sides.
· You need a pan that can be placed in the oven, like an iron skillet.
· Put this pan, dry, on a burner on high heat.
· When the pan is really hot, drop in the steak for 30 seconds, and then flip it for 30 seconds on the other side.
· Then, I put the pan and steak into an oven that has been pre-heated to as high as your oven will go.
· If that is 500 F, after 2 mins, flip the steak, and do another 2 mins.
· You may need more or less time depending upon the fat content, thickness of the steak, how hot your oven gets, and how well done you like your meat.
mov clip of this technique
· Kosher salt both sides.
· Fresh ground pepper both sides.
· You need a pan that can be placed in the oven, like an iron skillet.
· Put this pan, dry, on a burner on high heat.
· When the pan is really hot, drop in the steak for 30 seconds, and then flip it for 30 seconds on the other side.
· Then, I put the pan and steak into an oven that has been pre-heated to as high as your oven will go.
· If that is 500 F, after 2 mins, flip the steak, and do another 2 mins.
· You may need more or less time depending upon the fat content, thickness of the steak, how hot your oven gets, and how well done you like your meat.
mov clip of this technique
mithrandir2001
Diamond Member
Steak marination is sacrilege.
I cook steak very simply: out of package, wash off, pat dry, throw on very hot grill, wait 3-4 minutes, turn over, wait 3-4 minutes, remove from grill, let sit for 5 minutes, serve.
Marinades alter the pure flavor of steak. Marinate chicken, shrimp, pork, whatever, but not steak. It's also best to add flavorings - salt, pepper, sauce, etc. - after the steak is cooked.
And use nothing less than USDA Choice...USDA Prime would be better (though costly).
I cook steak very simply: out of package, wash off, pat dry, throw on very hot grill, wait 3-4 minutes, turn over, wait 3-4 minutes, remove from grill, let sit for 5 minutes, serve.
Marinades alter the pure flavor of steak. Marinate chicken, shrimp, pork, whatever, but not steak. It's also best to add flavorings - salt, pepper, sauce, etc. - after the steak is cooked.
And use nothing less than USDA Choice...USDA Prime would be better (though costly).
<< Steak marination is sacrilege.
I cook steak very simply: out of package, wash off, pat dry, throw on very hot grill, wait 3-4 minutes, turn over, wait 3-4 minutes, remove from grill, let sit for 5 minutes, serve.
Marinades alter the pure flavor of steak. Marinate chicken, shrimp, pork, whatever, but not steak. It's also best to add flavorings - salt, pepper, sauce, etc. - after the steak is cooked.
And use nothing less than USDA Choice...USDA Prime would be better (though costly). >>
well ive been doing that for years now, and im not saying i dont drool at every thought of it, but its time for a change, a DELICIOUS CHANGE
Steaks have to be at least an inch thick. Sprinkle kosher salt and fresh ground pepper on both sides and then use the back of a spoon to spread a thin coat of plain yellow mustard all over (trust me on this, you will not taste the mustard after it's cooked).
If you're using a grill, use real wood charcoal if you can find it instead of briquets and get the grill as hot as possible before putting the steaks on.
If you're using a stove, use a cast iron pan with a bit of vegetable oil and get the pan smoking hot before putting the steak on.
Pull the steaks off the heat before they're fully cooked and let them sit a few minutes before cutting them.
Once you get the hang of it and you're feeding a bunch of people you've got to try a rib roast. It takes most of an afternoon to make but it's worth it. MMMmmmm prime rib.
If you're using a grill, use real wood charcoal if you can find it instead of briquets and get the grill as hot as possible before putting the steaks on.
If you're using a stove, use a cast iron pan with a bit of vegetable oil and get the pan smoking hot before putting the steak on.
Pull the steaks off the heat before they're fully cooked and let them sit a few minutes before cutting them.
Once you get the hang of it and you're feeding a bunch of people you've got to try a rib roast. It takes most of an afternoon to make but it's worth it. MMMmmmm prime rib.
silverpig
Lifer
You have to use either tenderloin or ribeye steaks for the best effect. They're the best cuts of meat you can find.
T-bone, new york, and prime rib steaks are all a close second.
(note, the small part of the t-bone is the tenderloin, and the big part is the new york. A rib eye is a prime rib steak without the bone and a little bit of the fat in the middle cut out, but with a small amount remaining to add flavour)
T-bone, new york, and prime rib steaks are all a close second.
(note, the small part of the t-bone is the tenderloin, and the big part is the new york. A rib eye is a prime rib steak without the bone and a little bit of the fat in the middle cut out, but with a small amount remaining to add flavour)
use beef, real beef.......the only way to go is Angus!
and be sure to BAM! BAM! BAM!
and the only way to do that is with Emeril's Essence (a dry rub, use tongs, flip once and don't puncture the meat):
5 tablespoons sweet paprika
1/4 cup salt
1/4 cup garlic powder
2 tablespoons freshly ground black pepper
2 tablspoons onion powder
2 tablespoons cayenne
2 tablespoons dried oregano
2 tablespoons dried thyme
Essence Directions
1. Combine all ingredients in a small mixing bowl and blend well.
2. Store in an airtight container in your spice cabinet for up to 3 months.
PS... you can also buy Emeril's Southwest Essence in some stores.
and be sure to BAM! BAM! BAM!
and the only way to do that is with Emeril's Essence (a dry rub, use tongs, flip once and don't puncture the meat):
5 tablespoons sweet paprika
1/4 cup salt
1/4 cup garlic powder
2 tablespoons freshly ground black pepper
2 tablspoons onion powder
2 tablespoons cayenne
2 tablespoons dried oregano
2 tablespoons dried thyme
Essence Directions
1. Combine all ingredients in a small mixing bowl and blend well.
2. Store in an airtight container in your spice cabinet for up to 3 months.
PS... you can also buy Emeril's Southwest Essence in some stores.
I don't know about grilling, but I just made some mean bacon wrapped filet mignon last weekend. Just wrap a couple strips of bacon around the perimeter of a filet mignon and cook for about 5-6 minutes each side in the broiler. mmmmmmmmmm. Montreal Steak Seasoning isn't bad either... I just find it rather peppery. Also, there's this marinade on the side of my A1 steak sauce bottle: 1/2 cup A1, 1 tbsp Grey Poupon, 1 tsp Tabasco sauce, 1 tsp curry powder, 1/2 tsp thyme leaves, 1.5 lbs beef steak. Marinate for an hr. really good.
Kanalua
Diamond Member
take a nice thick cut of steak. Cut a few "holes" at random on one side of the steak, not all the way through. Stick some fresh cut and crushed garlic slivers in those holes, rub some olive oil on the steak, and sprinkle with Hawaiian rock salt (kosher salt will do) on the bad boy, along with some fresh cracked pepper. Make sure your BBQ is nice and hot, then sear the bad boy one both sides, then move to a not so hot, but still hot part of the grill for a couple minutes (for rare, the way I like it). Put your steak on a plate, and eat it. Be sure not to put anything else on your plate, just the steak. I went to a steak house that served me a 2lbs steak, and they brought it out on its own plate...I have loved that effect for big steaks ever since.
My mom used to own a fancy grill in San Francisco. Here is how:
- use top quality fresh meat (you know the NATURAL kind) of whichever good cut you wish.
-There are many ways to cook it but my favorite is done on a very hot charcoal grill.
-To test if it is done you press on it with your finger. you have to learn the feel.
-I like it with dijon mustard but there are also many great toppins.
Don't forget to cut accross the grain of the meat.
Sidenote: I think that meat production is in a sorry shape in the US (and much of the world). Really now, american meat comes from factories, not farms. I mean WTH?!
- use top quality fresh meat (you know the NATURAL kind) of whichever good cut you wish.
-There are many ways to cook it but my favorite is done on a very hot charcoal grill.
-To test if it is done you press on it with your finger. you have to learn the feel.
-I like it with dijon mustard but there are also many great toppins.
Don't forget to cut accross the grain of the meat.
Sidenote: I think that meat production is in a sorry shape in the US (and much of the world). Really now, american meat comes from factories, not farms. I mean WTH?!
