Read an article about steak

[RagingBITCH]

Yum....I'm starving now

 

[Kaspian]

Originally posted by: Tifababy
I tried this last night and it tasted really salty. I covered the strip steak in salt for an hour, rinsed it off, completely dried the steak and then put it on the grill. Wasn't that impressed at all. Maybe I did something wrong, but I'd rather not have my steak that salty (even if it is a little more tender).

I tried it the first day I read the thread. I only let it set for about 40 mins. It tasted salty with a "funny" flavor to it. I'm sticking to my normal way of making my steaks.

 

[sdifox]

Originally posted by: LordNoob
Why are ATOTers so into asian chicks? (seriously asking)

A lot of ATOTers are either

Asian

OR

Otaku

OR

Both

 

[TastesLikeChicken]

Originally posted by: davestar

Originally posted by: nboy22
Yep, I worked at a restaurant and we would oil, salt, pepper almost everything before cooking it, fish filets, steaks, etc..

That's simply seasoning the meat. This is a different process used to tenderize the meat

This process really doesn't tenderize the meat, it concentrates the flavor in the meat by pulling out some of the water. You can get this same effect by subsequently dry-aging meat in your fridge for a few days. Alton Brown talks about how to do that in one of his Good Eats shows and in one of his books too. Also pulling out some of the water tends to prevent a steak from steaming so much on the grill instead of actually cooking through a dryer convective process.

There ultimately is no substitute for a good cut of beef. You can't make a choice cut have more marbling and the marbling is where it's all at. The best way to get a good piece of steak is to closely inspect them at the store because all choice cuts are not the same. You never want just a red piece of meat, you want a meat with as many fine, small veins of fat running through it as possible. Prime cuts have very fine marbling and you wouldn't believe the amount of marbled fat in a piece of Wagyu (Kobe) beef.

The key to grilling a good steak is first to set it out to allow the internal temperature of the meat to equalize with the outside temperture of the meat by setting it out. I personally like to lightly coat mine with some EV olive oil and balsamic vinegar as a marinade and then season both sides with salt, pepper, and a small amount of red pepper flakes (gives it a nice kick). Use a very hot grill and a short grill time. For medium rare I find that approximately 2 minutes total grilling a side per 1/2 inches of thickness produces a nice result. For example, for a one inch thick steak, 1st side 2 minutes uncovered, then flip. Second side 2 minutes, flip again. Cover and cook another 2 minutes, flip. Cover and cook for the final 2 minutes. Note that your own cook times may vary depending on your grill. Use a timer if you have one too to get the best results.

But the real key to a good steak that remains moist and tender is to immediately wrap it completely in foil the second you remove it from the grill. Do not hesitate to wrap it up ASAP. Then allow it to rest for 10 to 15 minutes.

I guarantee that method will result in a great steak if you've selected a decent cut of meat in the first place.

 

[sjwaste]

I might try this with pork tonight just for the hell of it. Or chicken. Unfortunately I dont have any steaks and promised myself no more groceries til I eat what I got

 

[davestar]

Originally posted by: TastesLikeChicken
But the real key to a good steak that remains moist and tender is to immediately wrap it completely in foil the second you remove it from the grill. Do not hesitate to wrap it up ASAP. Then allow it to rest for 10 to 15 minutes.

I guarantee that method will result in a great steak if you've selected a decent cut of meat in the first place.

you don't want to wrap a steak after cooking or it'll just continue cooking. the juices won't drain out of the meat if you let it rest w/o covering or just partially covering.

 

[TastesLikeChicken]

Originally posted by: davestar

Originally posted by: TastesLikeChicken
But the real key to a good steak that remains moist and tender is to immediately wrap it completely in foil the second you remove it from the grill. Do not hesitate to wrap it up ASAP. Then allow it to rest for 10 to 15 minutes.

I guarantee that method will result in a great steak if you've selected a decent cut of meat in the first place.

you don't want to wrap a steak after cooking or it'll just continue cooking. the juices won't drain out of the meat if you let it rest w/o covering or just partially covering.

The idea is that you do want it to continue cooking. The instructions I gave cooks the steak to short of medium rare internally but gives it a good char with nice gill marks on the outside. Wrapping it in foil allows it to continue cooking for the remainder (it's actually only for a few more minutes) to the point of being medium rare and also helps to retain some of the juices, because a dry steak, imo, sucks and is less tender. The resting period also allows those juices to redistrbute through the meat, though some will inevitably drain out.

I've tried all different methods for cooking steaks over the years from varying tempertures, indirect grilling, low temperture grilling then searing, searing then low temp grilling, and this one consistently works best for steak.

Now if you want to know how to cook a great whole tenderloin of beef I have another entirely different method for that which produces an awesome result (I cook 2 every year for family Christmas dinner). It still requires that the meat be rested in foil afterwards though.

btw, this method also works well for pork but you have to add to the cook times unless you like your pork very pink in the middle. Doesn't work so well for chicken.

 

[wkabel23]

In other news, if you want good steak buy a good cut!