Cooking tips: Steak

[n10sive]

Heretic.

Been called worse already in this thread!

 

[Joebar4000]

Schaub's Fred's Steak + charcoal grill, covered, on medium.

Turn every 5 mins for ~30 mins. Enjoy instantaneous mouthgasms with every bite.

 

[Janna]

10 MINUTES?

What are you making? Leather?

If the steak is nice and thick, like it should be, that falls into the right time period.

 

[CalLax]

JadedOne, that is the best sounding recipe I have heard in a while...my god that just ruined any hope I had of enjoying the meal I am about to eat.

 

[Inner Nerd]

Seriously awesome. I get mine from BBQ's Galore.

 

[JadedOne]

Do not want.

So how do you feel about replacing heavy cream with milk and flour or corn starch? Any perceived taste differences? Calories?

Inquiring minds want to know

Ding! Srsly, who buys paper thin steak?

If the steak is nice and thick, like it should be, that falls into the right time period.

Thanks It's actually a classical recipe called Steak au Poivre. Fancy shmacy but easy to make.

JadedOne, that is the best sounding recipe I have heard in a while...my god that just ruined any hope I had of enjoying the meal I am about to eat.

 

[Kikezilla]

I am intrigued by your words, O Maven of Meat. I shall explore this method you have provided, and report on the results.

(I'm also gonna try Jaded's method, cause it sounds pretty awesome as well.)

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.

 

[m_asim]

I watched Food Network's program this morning where this guy goes to work at a Steak house in Texas. His estimate of the marinade was that it was a mixture of soy and Worchestershire sauces.

Now where do you recommend getting a nice piece of steak from? And what are the nicest juiciest steaks?

 

[kuromaku]

Now where do you recommend getting a nice piece of steak from? And what are the nicest juiciest steaks?

Up here in the Bay Area, I usually go to http://www.cmmeat.com/ in Berkeley. You should be able to find similar distributors down in L.A.; I'll ask my cousins down there.

As for cuts, that is of course a personal preference, but I like ribeye, boneless or bone-in... best balance of flavor, tenderness, and connective tissue. In general, pick a cut from the rib, loin, or sirloin primal cuts and you should have a decent piece of steak

 

[Charmed]

ABN RULES!!! SO DOES OBSCURA!!!

 

[nakedape]

Don't know if the endless varied responses mentioned it, but get an "Insta-read" thermometer. The ideal way to cook a steak is until the thickest part just reaches a food safe temp. (around 145-155F). It's never overdone, and you can always put it back on.

Sea salt and a little pepper are all you need. Serve sauces on side (BBQ, Worchetshire, Horseradish!) Let rest for 5-10 minutes before slicing and enjoy. BTW, insta-reads are 10-12 bucks at Safeway...NApe

 

[n10sive]

I watched Food Network's program this morning where this guy goes to work at a Steak house in Texas. His estimate of the marinade was that it was a mixture of soy and Worchestershire sauces.

HA! If it's on the food network, maybe I can get spared a beating!

Seriously though...if you put it on COOKED steak it sucks...but if you cook the steak with it it tastes different.

oh...and a method I learned as a young pup cooking in a resteraunt (good advice or not) was to tell if a steak was rare, medium or well was by touch. Cook one side and flip and just brown the second side. Then cook the steak to where when touching the steak and if it is warm then it is medium, cold is rare and hot to the touch was well.

 

[Joebar4000]

What the fuck is worchestershire sauce? The word is a mouthful as it is, no need to add an extra walled city to it

Worcestershire... pronounced 'wust eh shur'.

And yes, I made chicken with that marinade last night. Tasty.

But, adding a little lime juice, some dry white wine and cooking it down... oh god. SO good on chicken.

Asim, when you come up from LA, I'll treat you to some Fred's steak. Soaked for 2+ days in Teriyaki, beaten hard and then soaked some more. Magnificent, succulent, slightly salty. YUM.

 

[m_asim]

Asim, when you come up from LA, I'll treat you to some Fred's steak. Soaked for 2+ days in Teriyaki, beaten hard and then soaked some more. Magnificent, succulent, slightly salty. YUM.

 

[Joebar4000]

http://voice.paly.net/view_story.php?mo0de=preview&id=1429

 

[kuromaku]

...Fred's steak...slightly salty.

That's akin to saying the Pacific Ocean is slightly wet :|

 

[n10sive]

What the fuck is worchestershire sauce? The word is a mouthful as it is, no need to add an extra walled city to it

Worcestershire... pronounced 'wust eh shur'.

You know how it got its name don't you? Humphrey Bogart sat down to eat a steak when someone handed him a sauce and he said "Wutchs dis heire schaus?"

 

[Idontdotrix]

Thanks It's actually a classical recipe called Steak au Poivre. Fancy shmacy but easy to make.

and where oh where were the required cracked peppercorns for au piovre?

nuther awesome topping- reduce pan drippings to practically nothing, add a pat of butter, a spoonful of minced garlic, and a handful of bay scallops. cook about a minute or so on high heat, don't scorch! throw in a splash of cream, return to heat and it will reduce quickly. only needs another minute. its a variation of steak oscar (which is done with crab). I like the way the sauce flavors the meat and that I can get a bite of scallop with each slice of steak. made this for Danni duece when she hung out last time....ask her what she thought

 

[JadedOne]

I normally just dump a bunch of freshly ground black pepper when I season the sauce to taste.

and where oh where were the required cracked peppercorns for au piovre?

nuther awesome topping- reduce pan drippings to practically nothing, add a pat of butter, a spoonful of minced garlic, and a handful of bay scallops. cook about a minute or so on high heat, don't scorch! throw in a splash of cream, return to heat and it will reduce quickly. only needs another minute. its a variation of steak oscar (which is done with crab). I like the way the sauce flavors the meat and that I can get a bite of scallop with each slice of steak. made this for Danni duece when she hung out last time....ask her what she thought

 

[Joebar4000]

You know how it got its name don't you? Humphrey Bogart sat down to eat a steak when someone handed him a sauce and he said "Wutchs dis heire schaus?"

Sad thing is, I can totally picture that...