Cooking A Good Steak - Page 9 - Other Topics Forum - Discuss Pop Culture, Arts and Entertainment

solsek · 07-26-2010, 06:20 PM

Quote:

Originally Posted by Freakin

This was my steak dinner from last night

Heated up a thick-bottomed frying pan while I trimmed the steaks. Patted them dry and rubbed them with a little herb-seasonsed sea salt, cracked pepper and thyme.

Put a very small amount of EVOO on the pan (regular OO is preferred for higher smoke point) rolled it once and put the steaks in. They seared up nice about 60-90 seconds on each side and edges to get a good crust on it.

Then I put them in the oven at ~250F until they were a little under medium rare (it was about 45 minutes or so). This gave the steak muscle time and heat to slowly relax.

Put them on a new plate and covered them with foil and ate them 15 minutes later.

They broke apart with a fork.

Could have finished them on the grill for 2 min on each side if desired

Looks great. I will try this next time I cook.

**EMc** · 07-26-2010, 06:22 PM

I had a friend over for dinner once; well I was cooking, he wouldnt leave, so I offered to grill him a steak.

I had gotten some Porterhouses on sale (not prime but at 3.99/lb they are unbelieveably awesome for the price), so I grill him up once, Med Rare as asked. Some salt, some pepper, I like to add a quick, quick hit of gran garlic and some parsely for color.

Finish up these bad boys with some herb butter (fresh parsely, garlic, place over steak when flipped).

Bring it in, dude asks for ketchup. I thought he was joking.

Havent spoken to him in 6 months.

solsek · 07-26-2010, 06:40 PM

Quote:

Originally Posted by EMc

I had a friend over for dinner once; well I was cooking, he wouldnt leave, so I offered to grill him a steak.

I had gotten some Porterhouses on sale (not prime but at 3.99/lb they are unbelieveably awesome for the price), so I grill him up once, Med Rare as asked. Some salt, some pepper, I like to add a quick, quick hit of gran garlic and some parsely for color.

Finish up these bad boys with some herb butter (fresh parsely, garlic, place over steak when flipped).

Bring it in, dude asks for ketchup. I thought he was joking.

Havent spoken to him in 6 months.

A+

Tom Ames · 07-26-2010, 06:44 PM

Quote:

Originally Posted by solsek

Nobody really answered my question before but......

Do you feel insulted when people put A1 or KETCHUP (LOL - ***** hicks) on a steak you cook?

Everytime I see my roommate put ketchup on the steak I cook (or he cooks) I seriously have to gag. I seriously imagine him as a hick whenever he does it. It's ***** gross.

Not unless they take a few bites of the steak first and then decide it needs covering up in order to be consumed.

Why get mad at someone for having poor taste (no pun intended)? I'd tend to get mad at myself for wasting a steak on someone who is going to do that regardless of how the steak is cooked.

**EMc** · 07-26-2010, 06:50 PM

I believe I asked him if he was 12 years old again (WTF, even at 12 I knew better than that!). He didnt take that too well.

I was more annoyed because what Tom Ames said: why the **** did i even give you a nice piece of meat. Its like when we went to Lugers and someone ordered the fish. Really, the fish? Why bother?

metsman82 · 07-26-2010, 06:52 PM

I seen a Ruth Chris Steakhouse at Mohegan Sun @ Pocono Downs... They advertise pretty heavy, anyone ever eat there? Thinking about stopping in there the next time I'm there.

stabn · 07-26-2010, 06:58 PM

Generic chain steakhouse.

zgall1 · 07-26-2010, 07:23 PM

Quote:

Originally Posted by guids

http://steamykitchen.com/163-how-to-...me-steaks.html
/thread

I just tried out this method using a less than 1 inch thick sirloin top cap steak (clearly not ideal). I didn't really want to try searing it due to the thinness but it turned out amazingly well regardless. I would love to try the method again with a slightly more expensive and thicker steak.

El Diablo · 07-26-2010, 07:39 PM

EMc,

OK, so adding garlic and butter to steak is expert practice, but adding ketchup to steak is friendship ending?

I personally don't prefer ketchup on my steak, but tons of discriminating steak connoisseurs like blue cheese butter, red wine sauce, bearnaise sauce, chimichurri, or a variety of other steak/pan sauces with their steaks. I find the whole "ZOMG KETCHUP WITH STEAK?" reaction to be a bit overblown a lot of the time.

Spike Forehand · 07-26-2010, 07:49 PM

Prime thick cut bone-in rib eye. Little olive oil on each side, rub made of kosher salt, fresh ground pepper, little garlic powder, little onion powder, little chili powder. Let it sit for 20-25 minutes after removing from fridge and applying rub. Grill on super high heat - as hot as you can get your grill - 3-4 minutes on each side or to desired doneness. Learn how to consistently judge doneness with a finger poke. Let stand 5-10 minutes before eating.

Spike Forehand · 07-26-2010, 08:00 PM

Testing doneness with the poke test:

http://www.youtube.com/watch?v=ixBlOfiyVrc

animal_chin · 07-26-2010, 08:18 PM

To get the steak an even amount of doneness you must flip it about half way through. BUT CAUTION. DO NOT FLIP IT WITH YOUR FINGERS. This could result in serious burns, as the steak or metal pan/grill could be very hot. I recommend using a spatula instead of your fingers.

solsek · 07-26-2010, 09:03 PM

Quote:

Originally Posted by El Diablo

EMc,

OK, so adding garlic and butter to steak is expert practice, but adding ketchup to steak is friendship ending?

I personally don't prefer ketchup on my steak, but tons of discriminating steak connoisseurs like blue cheese butter, red wine sauce, bearnaise sauce, chimichurri, or a variety of other steak/pan sauces with their steaks. I find the whole "ZOMG KETCHUP WITH STEAK?" reaction to be a bit overblown a lot of the time.

Steak with ketchup is very similar to eating a quality burger with ketchup. The whole point of it is to taste the quality of the meat, and ketchup just destroys it. I might as well serve you some well done, rubber-like, cheap cut slice of steak if you are going to use ketchup. I'd guess the people who use ketchup are also the people who have no idea how to cook a steak properly either.

RunDownHouse · 07-26-2010, 09:15 PM

El D,

"A bit overblown" is about as mild as you can put it. I think there's a big enough difference between Heinz ketchup and a steak house chimichurri that the former should elicit negative reaction while the latter wouldn't raise much of an eyebrow, if any.

A S U · 07-26-2010, 09:15 PM

Quote:

Originally Posted by stabn

Generic chain steakhouse.

I dropped like $200 there for my wife and I like 5 years ago. It was okay. I wouldn't call it generic, that's more Outback style. The service was excellent. Nothing special about the food and not really worth the $$.