Need some help with steak

[Jimmah]

I'm terrible at picking a really good steak, usually I end up grabbing something outrageously expensive that tastes boring, so some help is definitly what I could use.

My fiancee is coming home from Eurpoe in a week, and if you've ever been there you'll notice that its difficult to acquire red meat. I'm hoping to make something with a lot of flavour, not too chewy and easy to cook on my cast iron skillet. I've already got the rest of the meal planned (homemade bread, green peas in garlic, mashed red potatos with skins, beer - she loves beer - and some kind of dessert that I have yet to decide on) so I need something, don't really care about price, that would suit this.

Thanks to everyone who helps out

 

[vi edit]

Define flavor.

For pure unadulterated steak flavor, you can't beat a medium rare porterhouse with some roasted garlic, crushed black pepper, and a tiny bit of fire oil rubbed into it before grilling.

But I don't think that's what you are looking for. Are you looking more in the way of marinades?

 

[Jimmah]

Marinades, your method, everything is gravy

Flavour is totally open, only the steak itself has to match the food, flavour is up to you. I'd like to get as many options as possible, partly so I can try one or two out first

 

[TitanDiddly]

MARINADE

If you want an easy, flavorful steak, dry rub it with salt and pepper, then apply brown mustard before pan frying in cast iron. Cast iron > *.

 

[moshquerade]

marinade is the word. let it sit in it for 2 days.

 

[Jimmah]

Originally posted by: Ned
MARINADE

If you want an easy, flavorful steak, dry rub it with salt and pepper, then apply brown mustard before pan frying in cast iron. Cast iron > *.

Sounds like a plan. I'll be using this thread the upcoming week for sure

Second:

How should it be cooked? I'm a terrible meat cooker, as I like mine cooked to death. How should I do it? Oven, stove top, slow, fast, etc?

 

[JulesMaximus]

Get a good cut of filet mignon. Avoid the local supermarket. Try to find an upscale market that has choice or prime cuts. It must say USDA choice or USDA prime. If it says premium, it's crap. Warning, it will be expensive but it's worth it.

I like to cook it in a cast iron skillet on an outdoor BBQ grill. About a 1/2 hour prior to cooking take the steaks out of the fridge and rub some fresh crushed garlic over the meat and season with salt and pepper. Light the grill on high and cover to get it good and hot. The hotter the better and let the cast iron skillet sit in there the entire time. Right before cooking rub some softened butter over the meat and place it in the skillet. Place the cover back on the grill and let the steaks cook for a minute or two depending on thickness. Open the lid and flip the steaks, rub the edges up against the sides of the hot skillet and push the melted butter around with the steaks. Cover and let cook for a minute or two longer (again, go a bit longer for thicker steaks).

Enjoy.

Edit-If you don't have a grill you can cook them in the oven in the same manner. Just set the oven to 500 degrees or broil. Make sure the oven is good and hot prior to cooking the steaks though and that the skillet has been in there during the heating process.

 

[lykaon78]

Jules is spot on about avoiding the local super markets. Shell out the extra money and go to a butcher shoppe or upscale market. It has always been worth it for me.

As for seasoning, I like the Montreal Steak Seasoning by Mccormack, its easy and pretty flavorful.

As for the cut of meat, look for New York or Kansas Strips or the good old gold standard filet mignon.

If you do go to a butcher or upscale market ask for recommendations.

 

[Howard]

Whatever you do, just don't poke holes in it.

EDIT: How much do you want to spend? This is probably the best steak you can get

 

[imported_Condor]

These guys know nothing!! Get some thick rib eye steaks for flavor. Rib steaks with bone in are a little better but hard to find. If you get the rib steaks with bone in, use a cast iron pan and cook the meat in bacon grease. If you know an excellent butcher, go there. If not, go to Costco or Sam's club to get the meat. Definitely do not use grocery store beef. With the rib eyes: Cook the meat to taste on cast iron, Alclad, or a charcoal grill with Mesquite smoke. Gas grill is OK too. Prime importance is the cut and quality of the meat. If you start with good beef, doing all the garlic, marinade, and what ever in the world will just ruin it. If you can't get really good beef, use the suggestions from the other posters. They were all good.

 

[Howard]

Originally posted by: Condor
These guys know nothing!!

use the suggestions from the other posters. They were all good.

What the fvck?

 

[cchen]

Originally posted by: Condor
These guys know nothing!! Get some thick rib eye steaks for flavor. Rib steaks with bone in are a little better but hard to find. If you get the rib steaks with bone in, use a cast iron pan and cook the meat in bacon grease. If you know an excellent butcher, go there. If not, go to Costco or Sam's club to get the meat. Definitely do not use grocery store beef. With the rib eyes: Cook the meat to taste on cast iron, Alclad, or a charcoal grill with Mesquite smoke. Gas grill is OK too. Prime importance is the cut and quality of the meat. If you start with good beef, doing all the garlic, marinade, and what ever in the world will just ruin it. If you can't get really good beef, use the suggestions from the other posters. They were all good.

Rib steaks and rib eyes are two different cuts.

I'd recommend getting ribeyes.

Since you have a cast iron skillet, it'll be very easy. Do not use butter. Butter will burn at the temperatures you want to cook it at.

Set oven to 500 degrees and put the skillet in.

Make sure the meat is room temperature before you cook it. Rub with canola oil. Using another oil, such as olive oil, might be ok, but it will cause a lot of smoke since it has a much lower smoke point. Season with salt and pepper, and crushed garlic if you like.

When the oven hits 500, take the skillet out and put it on the stove, set to high heat. When the heat gets to high, put the steaks in the skillet and sear on each side for 30 seconds. Put the pan straight into the oven for 2 min on each side. The steak will be medium rare, the way a steak should be. Adjust time for more doneness if you like.

After it comes out, let it sit, raised, for 2-3 min, covered with tinfoil.

(Adapted from the Alton Brown recipe).

 

[Howard]

Originally posted by: cchen

Originally posted by: Condor
These guys know nothing!! Get some thick rib eye steaks for flavor. Rib steaks with bone in are a little better but hard to find. If you get the rib steaks with bone in, use a cast iron pan and cook the meat in bacon grease. If you know an excellent butcher, go there. If not, go to Costco or Sam's club to get the meat. Definitely do not use grocery store beef. With the rib eyes: Cook the meat to taste on cast iron, Alclad, or a charcoal grill with Mesquite smoke. Gas grill is OK too. Prime importance is the cut and quality of the meat. If you start with good beef, doing all the garlic, marinade, and what ever in the world will just ruin it. If you can't get really good beef, use the suggestions from the other posters. They were all good.

Rib steaks and rib eyes are two different cuts.

I'd recommend getting ribeyes.

Since you have a cast iron skillet, it'll be very easy. Do not use butter. Butter will burn at the temperatures you want to cook it at.

Set oven to 500 degrees and put the skillet in.

Make sure the meat is room temperature before you cook it. Rub with canola oil. Using another oil, such as olive oil, might be ok, but it will cause a lot of smoke since it has a much lower smoke point. Season with salt and pepper, and crushed garlic if you like.

When the oven hits 500, take the skillet out and put it on the stove, set to high heat. When the heat gets to high, put the steaks in the skillet and sear on each side for 30 seconds. Put the pan straight into the oven for 2 min on each side. The steak will be medium rare, the way a steak should be. Adjust time for more doneness if you like.

After it comes out, let it sit, raised, for 2-3 min, covered with tinfoil.

(Adapted from the Alton Brown recipe).

All well and good, but the skillet may not be (and probably won't be) hot enough when the oven reaches 500 degrees.

Also, if your range is electric, make sure the element is heated first; you don't want to cool the skillet on the element while it's heating up.

 

[Jimmah]

This is a fantastic thread

I've never heard of the oven/skillet/stove thing, I think it would be the best option (aside from firing up the micro BBQ....but its snowing). I'm leaning towards the pepper and salt rub thing, curious though, would a little lime help or hinder? I'm a big fan of the sour citrus, dunno if it would really work though.

Any more thoughts? I actually saving all these ideas in notepad.

 

[imported_Condor]

Originally posted by: Jimmah
This is a fantastic thread

I've never heard of the oven/skillet/stove thing, I think it would be the best option (aside from firing up the micro BBQ....but its snowing). I'm leaning towards the pepper and salt rub thing, curious though, would a little lime help or hinder? I'm a big fan of the sour citrus, dunno if it would really work though.

Any more thoughts? I actually saving all these ideas in notepad.

The oven/skillet/stove thing was new to me too. I may try that. Note on Canola (Rapeseed) oil: Some people can taste a fish tang to it. I don't use it because of that. The fish tang just ruins steak for me. Most people don't seem to be able to taste it, but I play it safe and use grain oil, butter, or the bacon grease - just not too often. Mostly, I BBQ with mesquite and let the grease drip off.

 

[spidey07]

Standing rib roast?? (aka prime rib)

Serves as many as you like. Ask your butcher.

-edit- just the two of you? If you want it special then get a 4-5 rib roast. the center pieces will be wonderfull. best thing about a rib roast is she/her family can pick their favorite piece.

 

[cchen]

Originally posted by: Howard

Originally posted by: cchen

Originally posted by: Condor
These guys know nothing!! Get some thick rib eye steaks for flavor. Rib steaks with bone in are a little better but hard to find. If you get the rib steaks with bone in, use a cast iron pan and cook the meat in bacon grease. If you know an excellent butcher, go there. If not, go to Costco or Sam's club to get the meat. Definitely do not use grocery store beef. With the rib eyes: Cook the meat to taste on cast iron, Alclad, or a charcoal grill with Mesquite smoke. Gas grill is OK too. Prime importance is the cut and quality of the meat. If you start with good beef, doing all the garlic, marinade, and what ever in the world will just ruin it. If you can't get really good beef, use the suggestions from the other posters. They were all good.

Rib steaks and rib eyes are two different cuts.

I'd recommend getting ribeyes.

Since you have a cast iron skillet, it'll be very easy. Do not use butter. Butter will burn at the temperatures you want to cook it at.

Set oven to 500 degrees and put the skillet in.

Make sure the meat is room temperature before you cook it. Rub with canola oil. Using another oil, such as olive oil, might be ok, but it will cause a lot of smoke since it has a much lower smoke point. Season with salt and pepper, and crushed garlic if you like.

When the oven hits 500, take the skillet out and put it on the stove, set to high heat. When the heat gets to high, put the steaks in the skillet and sear on each side for 30 seconds. Put the pan straight into the oven for 2 min on each side. The steak will be medium rare, the way a steak should be. Adjust time for more doneness if you like.

After it comes out, let it sit, raised, for 2-3 min, covered with tinfoil.

(Adapted from the Alton Brown recipe).

All well and good, but the skillet may not be (and probably won't be) hot enough when the oven reaches 500 degrees.

Also, if your range is electric, make sure the element is heated first; you don't want to cool the skillet on the element while it's heating up.

thats why you put it on high heat on the stove

 

[MX2]

Ribeyes with good marbling. Season with salt, pepper, and garlic for about 4-6 hours prior to the cooking. Remove from fridge about 15 min before cooking. A GF grill for 20 bucks will serve you well on this endeavor and into the future for all kinds of future cooking projects.

 

[cchen]

Originally posted by: MX2times
Ribeyes with good marbling. Season with salt, pepper, and garlic for about 4-6 hours prior to the cooking. Remove from fridge about 15 min before cooking. A GF grill for 20 bucks will serve you well on this endeavor and into the future for all kinds of future cooking projects.

Do not, under any circumstance, grill the steak on the GF grill....

 

[MX2]

Originally posted by: cchen

Originally posted by: MX2times
Ribeyes with good marbling. Season with salt, pepper, and garlic for about 4-6 hours prior to the cooking. Remove from fridge about 15 min before cooking. A GF grill for 20 bucks will serve you well on this endeavor and into the future for all kinds of future cooking projects.

Do not, under any circumstance, grill the steak on the GF grill....

:roll:...Steaks taste just fine on a GF grill. Much better than in a skillet

 

[Howard]

Originally posted by: MX2times

Originally posted by: cchen

Originally posted by: MX2times
Ribeyes with good marbling. Season with salt, pepper, and garlic for about 4-6 hours prior to the cooking. Remove from fridge about 15 min before cooking. A GF grill for 20 bucks will serve you well on this endeavor and into the future for all kinds of future cooking projects.

Do not, under any circumstance, grill the steak on the GF grill....

:roll:...Steaks taste just fine on a GF grill. Much better than in a skillet

A non-stick thin aluminum skillet?

 

[GroundZero]

brine it and meskeet smoke it for 20 minutes before grilling

 

[cchen]

Originally posted by: MX2times

Originally posted by: cchen

Originally posted by: MX2times
Ribeyes with good marbling. Season with salt, pepper, and garlic for about 4-6 hours prior to the cooking. Remove from fridge about 15 min before cooking. A GF grill for 20 bucks will serve you well on this endeavor and into the future for all kinds of future cooking projects.

Do not, under any circumstance, grill the steak on the GF grill....

:roll:...Steaks taste just fine on a GF grill. Much better than in a skillet

alright, good luck making an amazing steak on the gf grill....

 

[MX2]

Originally posted by: cchen

Originally posted by: MX2times

Originally posted by: cchen

Originally posted by: MX2times
Ribeyes with good marbling. Season with salt, pepper, and garlic for about 4-6 hours prior to the cooking. Remove from fridge about 15 min before cooking. A GF grill for 20 bucks will serve you well on this endeavor and into the future for all kinds of future cooking projects.

Do not, under any circumstance, grill the steak on the GF grill....

:roll:...Steaks taste just fine on a GF grill. Much better than in a skillet

alright, good luck making an amazing steak on the gf grill....

I do it all the time during the winter months and I am sure others have too. The GF grill works great for steaks cooking them at medium temp setting. Zero flipping and about 10 min for a 1 inch thick cut tastes great with the prep I outlined.

 

[Jimmah]

Originally posted by: MX2times

Originally posted by: cchen

Originally posted by: MX2times

Originally posted by: cchen

Originally posted by: MX2times
Ribeyes with good marbling. Season with salt, pepper, and garlic for about 4-6 hours prior to the cooking. Remove from fridge about 15 min before cooking. A GF grill for 20 bucks will serve you well on this endeavor and into the future for all kinds of future cooking projects.

Do not, under any circumstance, grill the steak on the GF grill....

:roll:...Steaks taste just fine on a GF grill. Much better than in a skillet

alright, good luck making an amazing steak on the gf grill....

I do it all the time during the winter months and I am sure others have too. The GF grill works great for steaks cooking them at medium temp setting. Zero flipping and about 10 min for a 1 inch thick cut tastes great with the prep I outlined.

My parents have one of those, probably their fav cooking tool. I have a sammich maker, kinda along the same lines.

Right now I'm trying some experiments with a chinck of roast I found in my freezer, put a bunch of chipotle pepper sauce and honey on it, squeeze of lime and some salt. Sounds weird I know