Del Friscos quality steak

[bcoop]

I prefer grilling straight on the rack over high/med high, but for a skillet steak I'm still going to be outside on the grill on medium heat.

If you have a thick cut, render the fat on the sides (biggest fat edge first) so you can sear and crust up the faces of the steak better in beef fat. Takes a little while and you mostly have to just hold it upright with tongs.

Once the sides are seared up, gauge how much fat is rendered in the pan. You want some, but you don't want a stew so dump out enough to leave a nice coating. then add a couple tablespoons of butter (real butter like Kerrygold) and sear the faces of the steak for the maillard reaction.

After the steak browns nicely on one side(say 5 mins or so) pull the steak out and dump the fat and butter (which is on its way to being burnt and bitter) and replace it with more butter. Pop in the steak on the reverse face.

Best part. As this side browns, you baste the just browned side in all that nice melted butter.

At this point, its prolly been on the grill over medium heat for about 15-20 mins. Pull it out and let it rest for about half the time its cooked. I will put it in to an oven on warm to rest so I can get all my sides finished up. remember the steak will continue to cook while resting so don't pull it off too late - you want to coast into medium rare.

You need more heat, and far less time. The longer it's over the fire, the more liquid you lose.

[AdamLX]

I have a Le Creuset skillet that I put in the oven at 500*F. Once that's hot as shit, move it to a gas burner that's also on high. 30-45 sec on each side of the steak, then back into the oven. ~3-4 min per side is usually good depending on the cut

Same method here. Times vary on thickness obviously.

[jluv]

You need more heat, and far less time. The longer it's over the fire, the more liquid you lose.

I agree. It seems like most posts in this thread are leaning towards overcooked steaks.

On another note, the thumb thing doesn't work for me, personally. Too much room for error. It kinda feels like this or maybe it feels like that - I just can't tell well enough to be sure. The timing thing works perfect for me, like a science, BUT I always cook the same cut and make it a point to get the same thickness. I'd just be guessing with thinner cuts. I will say that any time in the past where I thought a steak needed to go another minute or two longer than planned, I end up overcooking it. It's to the point now that I'd much rather undercook it than overcook it. If I shoot for medium rare and get rare, so be it. If I get medium, I'm displeased. If I get medium well, I'm disgusted and embarrassed.

As I read these posts about 8 minutes per side, I cringe. Must be a weak fire.

[Cooter]

the only steak in existence is a filet, so I'm speaking of filet here...

I don't have a bunch of fancy equipment, so just a stove and a pan. I crank the heat up and make sure the pan is good and hot. salt and pepper on the steak.

drop it on the pan for 45 seconds, flip, butter the seared side and let it sit for 45 seconds, flip, butter the freshly seared side and cook it for 1.5 min or so, then flip and cook the other side for 1.5 min or so.

the butter helps to put a nice crispy sear on it and certainly doesn't hurt the flavor

[bcoop]

I agree. It seems like most posts in this thread are leaning towards overcooked steaks.

No kidding. On the finger test, it has never let me down. You're looking for a tender squish. It's easy. You can still err on the under cooked side. Even using the same grill, same cut, same thickness - grills behave differently on different days. More pressure in the bottle gets more heat. Less pressure in the bottle gets less heat. Outside temp can make a huge difference, etc. that's why I try to encourage people to stop with the time thing.

[yellowstang]

No kidding. On the finger test, it has never let me down. You're looking for a tender squish. It's easy. You can still err on the under cooked side. Even using the same grill, same cut, same thickness - grills behave differently on different days. More pressure in the bottle gets more heat. Less pressure in the bottle gets less heat. Outside temp can make a huge difference, etc. that's why I try to encourage people to stop with the time thing.

So you're saying my fancy steak timer is no bueno?

[Baron Von Crowder]

I tenderize mine like a man.

[jluv]

No kidding. On the finger test, it has never let me down. You're looking for a tender squish. It's easy. You can still err on the under cooked side. Even using the same grill, same cut, same thickness - grills behave differently on different days. More pressure in the bottle gets more heat. Less pressure in the bottle gets less heat. Outside temp can make a huge difference, etc. that's why I try to encourage people to stop with the time thing.

Whoa whoa whoa... bottle? Pressure?

Does not compute!

[bcoop]

Whoa whoa whoa... bottle? Pressure?

Does not compute!

Not everyone balls like you and I do, with two grills. There is even more room for error when using charcoal.

[mstng86]

Not everyone balls like you and I do, with two grills. There is even more room for error when using charcoal.

I'm not going to lie. I don't use charcoal for steaks. I don't get the point in burning coals for 3 hours when cooking steaks is 10 minutes or less.

[bcoop]

I'm not going to lie. I don't use charcoal for steaks. I don't get the point in burning coals for 3 hours when cooking steaks is 10 minutes or less.

Flavor, yo.

[mstng86]

Flavor, yo.

Yea, but I am kind of a cheap skate I guess. I just see money wasted on the coals.

I cook steak usually once a week, so I would go through charcoal like crazy.

Speaking of charcoal, have you tried the Competition charcoal Kingsford has out. I really like it.

[bcoop]

Speaking of charcoal, have you tried the Competition charcoal Kingsford has out. I really like it.

Nope.

http://www.webstaurantstore.com/natural-wood-lump-charcoal-8-kg-bag/688CLUMP8K.html?utm_source=Google&utm_medium=cpc&utm_campaign=GoogleShopping&gclid=CNqq4Z26mr8CFdBi7AodKXMAxA

[mstng86]

ah, i haven't tried that yet. I guess I will give it a shot.

[jluv]

Not everyone balls like you and I do, with two grills. There is even more room for error when using charcoal.

Even when I had that double grill thing, I never used the gas side. I love cooking with charcoal.

I'm not going to lie. I don't use charcoal for steaks. I don't get the point in burning coals for 3 hours when cooking steaks is 10 minutes or less.

It never bothered me. Now, I have never done this, but my old lady's dad reuses the shit out of charcoal. He also doesn't use much in the first place. He'll make burgers one day and then close up the grill and vents and it will go out. The next time he uses the grill he just puts some fluid down and they start right back up. He can sometimes get three uses out of a relatively small pile of charcoal. Sometimes he may add a few extra coals, but not always. He's mostly just a cheap bastard. His method doesn't work well for steaks, because his fire doesn't get as hot.

Personally, I like using a ton of charcoal and making a big, insanely hot fire. If I'm not going to use charcoal, I would just sear the steak on the stove and then cook it in the oven. No love for gas. I've used the stove/oven method once before (per Alton Brown on Good Eats), and I have to say the steaks came out great. I just prefer the flavor and enjoy the primal nature of cooking over a good fire.