People took the OP seriously? 'Hey guys, I have a great way to cook a steak: over season it!'

Actually, this is almost what I do if, after searing each side, the thermometer hasn't got to the 138-142 range. If the internal temp is too low, then I turn off the center burner and leave the other ones on. The only thing I don't do is turn the heat down on the other burners. I actually leave them on high, because my thinking is that I want to get the indirect heat as hot as possible.

Also, when you're using indirect heat to finish the steak, do you flip it at all during the process?

You can use table salt, just use a pinch more than you would normally put on the steak, total. Works fine.

Well I did the Kosher Coarse Salt method tonight for the first time.

FANTASTIC! Completely covered it for a good 30 minutes, Didn't taste too salty at all, Could cut it with a fork!!

I approve!

you're right it is fine. its just not nearly as nice IMO.

regarding the method in general, i think its weird because im not sure exactly what is trying to be achieved. Is there a theory behind this method? Like i know adding salt to marinades is often important because it opens the pores of the meat and the marinade can be absorbed. But what exactly here, in terms of applying salt which just cures meat by drawing moisture out, is exactly supposed to make the steak better? the common wisdom i've been taught is season meat as close to cooking as possible.

I like the idea from the recipe i posted earlier in this thread to make a salt pastry because its designed to protect the meat and offer seasoning via infusion. I'd suggest people who dont have success with this try that and report back. I'm not quite sure what is trying to be achieved with this pure salt marinade method though and would appreciate if can someone elaborate...?

there is zero chance it was more tender than it would have been if i didn't salt the ever living daylights out of it. it was tough and not even close to tender.

FU....and lol at you thinking coarse grain salt would have made one iota of a difference in the steak i made. idiot.

Nate, sounds like user error

Let the steak come to room temperature, tenderize and apply McCormick Grill Mates Spicy Montreal Steak or Weber Grill Creations Chicago Steak Seasoning. Maybe a little salt of choice too. Sear for 3 1/2 minutes on each side and you have something like about a medium rare steak. Broil on medium to taste for about 5-10 miunutes depending on thickness and preferences. Serve with Hashbrowns with chopped onions cooked in almond oil and a vegetable like asparagus. A-1 garlic or Heinz 57 on the side.

What the **** do you mean by tenderize mark if that's even your real name

It is not my real name, my real name is just Mark. I usually just pierce the steak a few hundred times maybe with a fork, since i don't have a tenderizing mallet handy. Tenderizing is relative to the tenderness of the steak. here's google:

http://www.google.com/search?sourcei...74&q=tenderize

Is flashliight your real name?

My real name is Bernard. Please stop stabbing your steaks

Cooked some sirloin tonight. Salted both sides and let come to room temperature. Rinsed clean, patted dry, sprinkled some pepper on both sides then seared a la the Ramsey method. Cut it about 5 minutes later and it was perhaps a little red, and I had a couple of other things to do so I popped it in the oven, it was probably there for about two minutes. It was really really good and the people I cooked for thought so too. Served it with garlic truffle fries and grilled asparagus. Honestly it was one of the best steaks I've ever had. Thanks for the advice.

room temp steak
kosher salt, fresh cracked pepper, oil
get webber nice and hot using your favorite coal, ~half the grill empty so you can have some indirect heat to work with
once hot make sure to clean the grate
toss steak(s) on the grill for 60 seconds
rotate 45 degrees, leave it for another 60 seconds
flip, repeat
move steak(s) to indirect heat, close lid and bring up to desired doneness (usually ~2 minutes for medium rare on a reasonably sized steak)
take steak(s) off grill, let rest for 5 min
serve with favorite side
omnomnomnom


ez game

LOL at you for thinking it doesn't. Google Iodide and throw some table salt and kosher salt onto two seperate puddles of liquid,

God damnit now I'm hungry. I can say thumbs ups for the ribeye and salting advice. Do this with friend's on just a basic gas grill or charcoal and it's out of this world.

And ketchup on a good steak? KETCHUP!?

Wait, so stabbing your steak 50 times on each side doesn't do anything? hahaha

it actually does, it works great on tough pieces of meat, but typically as far as steaks one would consider a "steak" its not needed/******ed

What is the recommended procedure for cooking to rare on a stovetop? I've been searing cube shaped filets on all sides for about a minute a side, then letting it sit for 4-5 minutes. Is finishing in the oven supposed to be done for a rare steak?

I would imagine cooking on each side of a cube-shaped filet for 1 minute would be enough, unless you have a really big cube. Depends on how rare you want it. It'll probably look like a seared tuna.

If you don't want the middle to be raw, then maybe a short period of time in the oven might be good.

As with all of these suggestions, you really should try multiple times. Everything depends on size and shape of steak, temperature of pan/oven, starting temperature of steak, etc...

i was fired up yesterday because i couldn't believe how much my steak sucked so if i came off like an ass i apologize.

how much does your steak weigh?

The only real hard part about cooking steaks is making adjustments for variables. If you have a electric range and a cast iron skillet, even a thick steak could be cooked to rare by searing on each side for 2-3 minutes. If you have a regular pan and a gas range, you can spend 4-5 minutes searing on each side and still need to put it in the oven for 3-5 minutes. I would recommend adjusting temperatures so that you spend 3-4 mins searing and also need to put it in the oven to finish it off. In my experience searing on two high a temperature and finishing it in the pan dries out the steak. You can tell how cooked the steak is by touching it. The firmness should be like the meaty part between your thumb and forefinger. You will probably overcook it. Good luck.

I made steak last night that looked like a **** N BALLS. (that's tri-tip, which I really enjoy).



I'm basically restocking my kitchen from the ground up post move- so I had really minimal seasoning/sauces available to me. Used a bit of coriander, mostly because that's what I put on the zucchini.

Pretty, pretty good.

This topic keeps coming up, and I always wonder...

What the hell is so hard about cooking a steak?! Every time I do it, everyone falls all over themselves saying how great it is, and I always feel like asking "What? Do you BOIL your steaks?!"

I mean, damn. Room temp, season, sear all around in very hot pan with herbs, into hot oven to finish, let sit, eat.

It's so easy I feel like I am cheating. I can barely poach a freaking egg, but I can make a medium rare ribeye or filet so well there's no way in hell I will pay for one in a restaurant anymore.

Did someone here say ketchup, seriously?

You have actually leapfrogged right over the A-1 people in the Race of the Abject.

want to cook a good steak? don't ever buy a steak from fry's, albertson, vaugns, safeway, whatever your traditional grocery store is!

Buy all your meat from Costco, Sams Club, Whole Foods, Sprouts, AJ's or the like. Costco is def my #1 choice. Specifically but the filet tenderloins and sirloin (preferably prime if they have it)

Steps to cook perfect...
Steak to room temp
Pat dry steak with paper towels
Apply a liberal amount of kosher salt and cracked black pepper
Let grill preheat for at least 20 mins so it's hot as hell
Steaks on the grill, start cell phone stopwater timer and close lid
3-3.5 minutes....open grill, flip steaks and place steaks down on a different part of the grates
Close lid, another 3 minutes or so...remove from grill and let sit for at least 10 minutes....GUARATNEED WINNER