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Old 07-27-2010, 12:06 AM   #151
Pork Fri Rize
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Re: Cooking A Good Steak

I don't have a BBQ so I just cook it low and slow on a frying pan. I like it medium rare. Usually get a Porterhouse or Bone-In Ribeye. The key is to let it sit @ room temp for 15-20 mins before putting it on heat.
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Old 07-27-2010, 12:12 AM   #152
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Re: Cooking A Good Steak

The 1800 degree thing that RC and others claim is a bit of a gimmick. That's the temperature at the burners--the steaks are exposed to far lower temperatures at the grate.

RC doesn't even cook the steaks that close to the burners as you can see in this video:
http://www.youtube.com/watch?v=6i-IoqGP8RU#t=1m50s

Steakhouses like the famous Peter Luger's in NYC char their steaks far more than RC does.
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Old 07-27-2010, 12:47 AM   #153
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Re: Cooking A Good Steak

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Originally Posted by JasonInDallas View Post
To the ketchup haters: I'm guesisng you've never had homemade ketchup? Pretty damn tasty on a burger and fries, but if I'm saucing a steak it's gonna be bernaise or compound butter or herbed cognac sauce or some such.



...except for the ones who char grill the steaks, or griddle them, or cook over wood, or roast them.

But yeah, really hot broilers are otherwise pretty standard. Unless "really hot" means 1800*F broilers like they use at RC. Well, maybe you can come up with some other places that broil that hot - I'd like to see it because I thought they were semi-unique.
JasonInDallas really knows what hes talking about, except when it comes to steak, or steakhouses, or cooking, or poker, or real estate law, or ketchup, but yeah other than that he knows what hes talking about.
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Old 07-27-2010, 01:01 AM   #154
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Re: Cooking A Good Steak

I for one am surprised at the challenges ITT that cooking at room temp is not necessary/good etc, after googling and reading some articles that supports it, I will have to try some experiments soon
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Old 07-27-2010, 01:02 AM   #155
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Re: Cooking A Good Steak

Best steak I ever cooked was over a huge campfire that had died down, on a grill that was about 4-5 inches over the red hot coals. Outside was done perfectly with about 1 minute on each side and inside was a (perfect) blue rare/rare. Haven't been able to replicate this anywhere else, though I came close with a ton of charcoal in my smoker and putting the grill right above the coals.

Have never been able to get propane to anywhere near hot enough.
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Old 07-27-2010, 04:55 AM   #156
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Re: Cooking A Good Steak

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How do you guys cook multiple steaks if you only have one pan? i.e how do you handle 'keeping everything at the right temperature without over/under cooking'?
Buy an extra pan. You can get a very nice cast iron pan for like $25. Lodge is a good brand, and they have pre-seasoned ones. I have three cast iron pans that pretty much only get used for cooking steaks.
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Old 07-27-2010, 05:01 AM   #157
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Re: Cooking A Good Steak

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Buy an extra pan. You can get a very nice cast iron pan for like $25. Lodge is a good brand, and they have pre-seasoned ones. I have three cast iron pans that pretty much only get used for cooking steaks.



this is what i have, its great, fits over 2 burners, cast iron and enamal, and has a raised lip unlikc a lot of the grills so you can toss some mushrooms, wine etc in after steaks have been removed
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Old 07-27-2010, 06:11 AM   #158
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Re: Cooking A Good Steak

For you guys trying the presalt/wash/dry method, you REALLY have to get the steaks dry afterwards or else it won't sear. No sear = no good.
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Old 07-27-2010, 09:56 AM   #159
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Re: Cooking A Good Steak

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For you guys trying the presalt/wash/dry method, you REALLY have to get the steaks dry afterwards or else it won't sear. No sear = no good.
i tried that method yesterday and didn't get a good sear so i either didn't dry the steak enough or didn't have the pan hot enough.

will try again today. and tomorrow. and the day after.
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Old 07-27-2010, 10:02 AM   #160
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Re: Cooking A Good Steak

Sears just fine on a ripping hot grill, even if you don't dry it.
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Old 07-27-2010, 11:05 AM   #161
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Re: Cooking A Good Steak

I think that has to do with the fact that when cooking in a pan the steak is cooking in its own rendered fat(which imo is why its a better method), when compared to the grill all of the rendered fat just goes through the grates. The grill is a very dry cooking method so the searing is going to occur easier as there is less moisture involved which inhibits crusting.
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Old 07-27-2010, 03:20 PM   #162
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Re: Cooking A Good Steak

well i just put an insane amount of salt on my steak. gonna throw it in a pan in about 45 minutes.

i'll rise and dry before i throw it in the pan but if it doesn't taste like a block of salt i'll be shocked.
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Old 07-27-2010, 04:26 PM   #163
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Re: Cooking A Good Steak

well that steak was absolutely awful. it was a sirloin tip steak which should have had potential. i'm calling BS on this "load the salt on and tenderize the steak though osmosis" nonsense.
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Old 07-27-2010, 04:48 PM   #164
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Re: Cooking A Good Steak

What kind of salt did you use? Table salt will seep into the steak far more than kosher.
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Old 07-27-2010, 04:54 PM   #165
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Re: Cooking A Good Steak

i used regular old table salt and i used an obscene amount of it.

edit: and i should have known it was BS. there is no way salt is gonna absorb moisture from the steak, seep back into the steak, and break down any tough fibers enough to make any sort of difference all in the span of an hour.

in order for this to work you'd have to let the steak absorb the salt for much longer than that but then the steak would taste disgusting.
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Old 07-27-2010, 04:59 PM   #166
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Re: Cooking A Good Steak

imo best way to cook a steak at home totally depends on what the steak is:

a thin kobe ribeye is ideal just superseared like a minute each side at most on a crazy hot cast iron pan

an inexpensive supermarket steak maybe 3/4'' thick will benefit from a slower cooking cycle and some sort of marinade or preparatrion beforehand, sear it then slowly roast until cooked internally to desired doneness

a usda prime thick steak imo is best seared then cooked slowly for uniform doneness throughout, so you don't end up with a thin band of pink goodness inside surrounded by grey medium well meat. this is even more important with a fillet which has little flavor to begin with. cast iron searing hot pan to sear then into the oven to finish is probably the best route if you don't have high dollar grilling equipment. personally i can't see putting anything other than salt and pepper on an expensive steak but to each his own.

haven't tried the kosher salt method but i'm dubious, maybe on a cheap supermarket steak
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Old 07-27-2010, 05:06 PM   #167
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Re: Cooking A Good Steak

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Originally Posted by JasonInDallas View Post
haven't tried the kosher salt method but i'm dubious, maybe on a cheap supermarket steak
don't bother. it sucks.
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Old 07-27-2010, 05:06 PM   #168
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Re: Cooking A Good Steak

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Originally Posted by ShipDaSherb View Post
Steakhouses like the famous Peter Luger's in NYC char their steaks far more than RC does.
"sear" != "char"

char = carbon (burnt outside)
sear = maillard reaction

both are good but different

anyhow, i'd still be interested to learn of other steakhouses that equal or exceed the temperature that RC uses for broiling (measured at the grate or at teh meat or w/e). char grilling doesn't really count as grilling != broiling (heat from below vs heat from above)
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Old 07-27-2010, 05:06 PM   #169
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Re: Cooking A Good Steak

nate,

in what way was it terrible? you haven't even said.
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Old 07-27-2010, 05:07 PM   #170
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Re: Cooking A Good Steak

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don't bother. it sucks.
maybe, but you used table salt which is pretty different than kosher and not just to jews

table salt is way smaller and absorbs into the food more readily
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Old 07-27-2010, 05:27 PM   #171
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Re: Cooking A Good Steak

blue rare
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Old 07-27-2010, 05:35 PM   #172
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Re: Cooking A Good Steak

lol nate, you retard, people specifically said over and over again in this thread to use a coarse-grain salt, and you used table salt. So clearly the method that several people in this thread have used repeatedly (not to mention several chefs!) is bunk because you're too dumb to do it properly.
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Old 07-27-2010, 06:23 PM   #173
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Re: Cooking A Good Steak

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Originally Posted by Melkerson View Post
Read the whole thread and I've got a question. It seems like everyone espouses the sear in cast iron pan, finish in oven method. But what I don't understand is how does this method compare to cooking a steak on a (propane) grill. Is this method considered better, worse, or the same.

Also, more tips on exactly how to cook a steak on a grill would be welcome. I grill my steaks and I still can't get them to come out as well as I would like. Here's what I do:

-Add salt and pepper to outside of steak (this gets added right after it comes out of the fridge)
-Sit on counter until steak is at room temp
-Get grill as hot as I can and then do 2-4 minutes per side depending on thickness of cut
-Stick meat thermometer in to make sure temp is around 140 (I'm shooting for something slightly under medium
-Rest it for a few minutes and then eat.

This method yields steaks that are pretty good, but never great (or as good as pan on stove + oven method). I always get very high quality meat from a reputable butcher shop, so I'm pretty sure the problem is in my technique. Any ideas on what I could do better with the grill.

I'd like to figure this out because while I do get a better result with the pan on stove+oven method, it's easier to cook multiple (i.e., 3-4) steaks simultaneously on a grill.
Depends on thickness of steak imo.

Up to 1.5 inches or so, the way you are doing it is good. Thicker than that, you should sear couple minutes directly over the burners on each side and then move over indirect heat until doneness is correct.

Helps a lot to have well-marbled steak with the bone in. I definitely prefer prime rib-eye about 1.5 inches thick with bone in. NY Strip is much leaner, and you will need to be a little more precise.

Also helps if your propane grill has 3 burners. Turn all three all the way up and let preheat for 15 minutes or so before putting the steak on. Then - after the searing time you can just turn off the center burner and turn down the top and bottom burners.

Make sure the grill is not flaring up - this will ruin the flavor. Keep an eye on it.

May want to add a little more in your rub. I like some garlic, onion, and chili powder in mine.

Lastly - charcoal is really the way to go if you want the very best steak, but that's not practical for many. I do em with charcoal on the weekend, but propane during the week.

I have not been as successful with pan in the oven as I have on the grill.
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Old 07-27-2010, 06:54 PM   #174
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Re: Cooking A Good Steak

Someone used table salt to season steak? Please do not disrespect the beef.
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Old 07-27-2010, 08:08 PM   #175
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Re: Cooking A Good Steak

tried that salting method using porter house. Rinsed the hell out of it and still came out massively over salted and one of the least appetizing steaks I've made in a long while.

Sticking to Chicago Steak Seasoning and Olive Oi.
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