Cooking tips: Steak

[Ducky_Fresh]

Lately I've been trying to cook more. And I've been trying my hand at more meats, instead of simple stuff like pasta and other simple or pre-prepped food. So, I'm a relative n00b when it comes to cooking fish and meat. Poulty is pretty strait forward so far for me.

My food usually turns out decent when I just look up a recipe in a book or online, but I'm open to suggestions..

Anyway, I bought a NY Strip the other day and I'm not entirely sure how I should prepare it. I think my options are limited:

Cook in a pan. - Have many types of pans with lids.
Cook in oven. - Limited options on what I can put it on though, baking sheet (no); ceramic dishes..

Seasoning? Marinade? I don't have a whole lot. But I don't mind going to get some quality stuff. Besides, I need to stock up on some good "general" stuff for fish, pork, and meat.

Suggestions welcome. Thanks!

 

[Eisernkreuz]

And I've been trying my hand at more meats

What, you moved on from yours to your neighbors' and friends' meats?


I usually grill steak. Light salt and pepper, medium rare. It's magic.

 

[fryboy]

I think any kind of meat is much better grilled. I would never ruin a steak by putting in an oven or frying in a pan.

New York's are good lightly salted, garlic powder, and Pepper. You can lightly coat with an olive oil prior to seasoning to help give it some good color.

 

[mikev]

All a good New York needs is salt and pepper.

If you don't have a grill, why? Even a small little charcoal weber or a cheap $100 propane grill from Lowe's can do a good job.

Really there's no better way to cook a steak than on the grill.

 

[Ducky_Fresh]

I know. I am getting one when I move. But for now I gotta use what I have..

Word on the street is put the oven on broil, 350, and go 7 minutes then flip. Monitor it somewhat in case of oven variance.

Out of curiosity, do the george foreman type grills cook steak very well?

 

[Silence]

I usually grill steak. Light salt and pepper, medium rare. It's magic.

The higher the quality the ingredients, the less you should do to them. You can better enjoy the natural flavors this way and it's less likely that you'll muck things up.

American beef is bloody and icky so the first order of business is to age/bleed the steak in your fridge. You do this by wrapping it in a cotton cloth or if you don't have one handy, paper towels. Change the cloth/paper towel periodically until the meat stops bleeding (usually a few days). If you're impatient however, you can just wash the meat under the faucet and dry it with a towelette. I wouldn't try the latter method on a fancy cut of meat but for stuff like short rib, it does just fine.

The meat that you're cooking, should also not be cold as it'll throw off your timing and if you're working with a thick cut, it can sabotage the finish (burnt on the outside, too rare on the inside). So if you have a thick cut of beef that you want to grill, pop in the oven at 250 degrees for about 15~20 minutes to let the core temp to rise. This way you can cook the steak at a very high temperature without worrying about the outside being burned to a crisp while the middle remains cold.

 

[Ducky_Fresh]

Perfect, thanks Silence!

 

[Dynarydr]

I think the foreman grilles work great. It does both sides evenly and drains the fat away while cooking. My

 

[billswim]

As stated before, the better the cut of meat, the less help it needs. Cheaper cuts use marinades and rubs and cook longer at lower temps to break down the connective tissue in the stringer parts.

If you don't have a grill and want to do quality steaks, you need a cast iron skillet. Its the ultimate kitchen tool. I got one about 5 years ago and don't know how I managed without it. They're not very expensive and very versatile but you need to break it in and maintain it properly.

You get the skillet really hot on the stove top. Season the meat with olive oil, salt'n'pepper, and put the steak right on the skillet for about 1-2 minutes depending upon thickness. Then you flip the steak, and throw the whole thing into a hot 500-550 degree oven until it's done to your taste. Remember to pull it out before it's as done as you want it as it'll cook for a few minutes after you pull it out of the oven. Set it aside for 5-10 minutes to rest and then eat!

 

[Ratters]

I occassionaly fry a NY strip. Just salt & pepper and maybe a crushed garlic clove with a tiny bit of olive oil in the pan. Comes out great. But of course it comes out best on the grill. And yeah, let the meat come to room temp before cooking.

 

[ThumperX]

You can buy a disposable grill for $6 at Lucky's

 

[T-1 Thunder]

Seasoning? Marinade?

McCormick's seasoning is AWESOME. Trust me on this. "Montreal Steak".

 

[gnahc79]

1) sea salt, pepper
2)Cast iron skillet+oil (not olive oil, it burns at too low a temp)+super hot for 2-3 min each side (for a ~1.5" thick steak)
3) either turn the heat down to medium for a few min more or pop it in the oven at 250-300F for 5-7 min.
4)let it rest for 10 min

yum.

 

[Billness]

Cast iron skillets work great. But you can also get cast iron grills that fit over two electric burners for indoor action. Be sure to "season" it according to the directions unless it comes pre-seasoned. This is a different kind of seasoning than what you do to food. You can use 'em for life if you take care of 'em, so Mr. Wallet approves.

Nothing beats open flame IMHO, but those two methods can make some great steak as well.

Also, try to minimize puncturing the meat during cooking. If you want to check temp, use a thermometer that you stick into the steak rather than cutting it open.

Let the steaks rest off-heat for a few minutes after they've been cooked without cutting them as well. This finishes the cooking through residual heat (yep, they'll go up 5-10 degrees in the center even when off a heated surface) and also allows the meat to reabsorb its juices. Makes a huge difference.

Just salt and pepper for me.

Anyone tried grilling bison? Pretty healthy stuff it seems, and the flavor's good. Since there's so little fat, it's really easy to overcook, so we're still figuring it out.

 

[Idontdotrix]

American beef is bloody and icky so the first order of business is to age/bleed the steak in your fridge. \.

Silence, I usually enjoy your posts but I gotta ask you on this one- WTF are you smoking??????
For the love of ceiling cat, never, ever, do this!

I am a dedicated carnivore and this is sacrilege. Midwest born n bred. I know steak.

Hopefully our OP has started with a decent cut. We already know he does not own or have access to a grill. Let it come to room temp before cooking by any method. Rub on both sides with coarse salt and cracked black pepper a few minutes before cooking.
In a non stick pan larger than the steak (don't crowd it) add a drizzle of olive oil and a pat of butter (for flavor n browning, the combo reduces the smoke point of the fats), allow to melt and blend then increase heat to med high/high- put your hand over the surface of the edge of the pan- if you can only hold it there about 3-5 seconds comfortably you're ready. longer, pan isn't hot enough, shorter its too hot (and your fats are likely pissed).
gently place that baby in the center of the pan and let her go a few minutes. don't start getting nervous and peekabooing under its skirt, just let it go. using TONGS, not a fork, pick it up and turn it over, making sure you move the fats around the pan a bit to distribute them evenly. Cook in second side- again, just let it be and don't cover it, you have no wish to steam the meat.
Depending on how you want it done, three to five minutes per side is plently unless the steak is very thick (pan frying is only good for rare is they are super thick cut). If you are a heathen blasphemer who likes it......can't beleive Im even gonna say it...well done. give it up to 7 minutes per side. My guy likes 'em really rare- two minutes for that style.
this next part is very important!!!!! remove with the tongs from the pan, plate it and LET IT REST up to five minutes. it's still cooking you see, and by letting it rest you are allowing moisture to settle. if you cut into it now it will leave a lake under your steak. while it's resting, toss in a splash of beer n use a spatula to loosen yummy bits, keep the heat fairly high, the beer with pretty much boil immediately loosening up more good flavors. throw in a handful of slices onions and a large spoonful of chopped garlic. move those around the pan a little to coat in flavor n cook just a bit, letting the liquids evaporate and the goodies to brown a bit. put those on top of your steak, with wither a spoonful of sage butter (soften butter, add chopped sage, voila!) or a generous sprinkle of gorgonzola or blue stilton cheese.

I give you the perfect pan fried steak.

 

[Idontdotrix]

Anyone tried grilling bison? Pretty healthy stuff it seems, and the flavor's good. Since there's so little fat, it's really easy to overcook, so we're still figuring it out.

render a bit of pancetta in the pan first, butterfly the cuts, and use high heat for a shorter time, you'll seal in moisture. a guinness marinade is also a great idea for less tender cuts (baggie, bison, just enough guinness to saturate, rosemary, salt, pepper, and a drizzle of olive oil. doesn't need long)
if you're grilling it, definitely use the marinade and top with a little garlic butter when done.
for a bison roast, dry rub season overnight then pack in rock salt before roasting...damned good.

 

[postcholo]

McCormick's seasoning is AWESOME. Trust me on this. "Montreal Steak".

THAT is the motherfucking best! it's also great on vegetables and chicken

also, i disagree that grilling is the best way to cook a steak. yeah, it's great too; but i prefer pan frying. if you know how to do it correctly, it browns the meat better and you get great pan drippings

just leave a door or a window open b/c it can get real smoky

 

[gnahc79]

THAT is the motherfucking best! it's also great on vegetables and chicken

also, i disagree that grilling is the best way to cook a steak. yeah, it's great too; but i prefer pan frying. if you know how to do it correctly, it browns the meat better and you get great pan drippings

just leave a door or a window open b/c it can get real smoky

+1. We open the windows and patio door or else the smoke alarm goes off. Tastes better than grilled IMO .

 

[Ducky_Fresh]

Turned out great! Thanks for all the tips.. More of a dinner deal, than lunch, but wtf right?

 

[Idontdotrix]

every time I read a post like the OP's or see a picture like ^ that I just want to feed the peoples who put them up and save you from yourselves.