Cooking the perfect steak

[jluv]

I buy big, thick prime filets at Central Market, usually 2.5-3" thick, 12-16 oz. Bigger than baseballs. I never freeze them; I eat them the day they are bought. I let them sit out for an hour or two and then I brush them with olive oil, and then give them a pretty good coating of sea salt and garlic pepper, just to make a tasty crust when they are cooked.

I burn a lot of Mesquite lump charcoal (also from Central Market) for a good hot fire, and I just wait until the flames die down and the coals are glowing orange and mostly coated white. I spray some Pam on the grill so the steaks won't stick.

I have found that timing is everything. Guessing at it or just going by feel or looks never resulted in a perfect steak for me. Mind you, these are thick steaks, so I let them go about 3.5 mins per side for medium-rare or 4.5 mins on each side for medium. I cook with the grill closed except to flip and remove. I use the timer on my Iphone and I have it down to the very second.

This method has consitently turned out amazing steaks at my house. Unfortunately, it's not much cheaper than going to Bob's. I wish I had a hookup on the meat.

[fordracing19]

I like sauces no matter how the food is cooked. Beef, pork, chicken doesnt matter.

[jluv]

The good thing about sauces is that they can improve the flavor of cheap meat. I like A-1 Bold and Spicy, although it's not carried at my local Albertson's. Fuckers.

The bad thing about sauces is that they fuck up good meat. There jus isn't any reason to hide awesome, unique, natural flavor with a bottled flavor off the shelf.

[UserX]

The surest way to ruin a steak is to cook it too long.

Even medium rare is a bit done for me. I prefer blue, although most restaurants will only serve rare.

[unkoricky]

http://steamykitchen.com/163-how-to-turn-cheap-choice-steaks-into-gucci-prime-steaks.html

Anyways... i'll usually just buy cheap ol T-Bone Steaks and cook them in a pan.

I usually just put salt and pepper. My gf eats everything with a sauce so i dont mind her using A1 after... But if she used ketchup, i'd have to Chris Brown her hahaha.. i kid

[Tannerm]

I buy big, thick prime filets at Central Market, usually 2.5-3" thick, 12-16 oz. Bigger than baseballs. I never freeze them; I eat them the day they are bought. I let them sit out for an hour or two and then I brush them with olive oil, and then give them a pretty good coating of sea salt and garlic pepper, just to make a tasty crust when they are cooked.

I burn a lot of Mesquite lump charcoal (also from Central Market) for a good hot fire, and I just wait until the flames die down and the coals are glowing orange and mostly coated white. I spray some Pam on the grill so the steaks won't stick.

I have found that timing is everything. Guessing at it or just going by feel or looks never resulted in a perfect steak for me. Mind you, these are thick steaks, so I let them go about 3.5 mins per side for medium-rare or 4.5 mins on each side for medium. I cook with the grill closed except to flip and remove. I use the timer on my Iphone and I have it down to the very second.

This method has consitently turned out amazing steaks at my house. Unfortunately, it's not much cheaper than going to Bob's. I wish I had a hookup on the meat.

This!! I am also an extreme purist and steak fanatic. Olive oil, garlic, salt, n pepper are my combo. I also use mesquite chipped charcoal u can get anywhere to get a good hot fire going. Usually let it burn for about an hour before putting steaks on. If it aint cool and pinkish/red in the middle with blood seeping out, it aint my kind o steak.

My wife also grew up with shoe leather steaks. I CANNOT break her of A1 sauce... Oh well...

[Cooter]

there's no blood in steak

[bcoop]

there's no blood in steak

Correct. It's water and muscle tissue. So when someone tells you "I don't like my steak bloody", tell them what a dumbass they are.

[momo]

it's been posted before, but this is the easiest and best way to cook a steak at home that in know of.

http://www.foodnetwork.com/recipes/alton-brown/pan-seared-rib-eye-recipe/index.html

Pan Seared Rib Eye
Recipe courtesy Alton Brown
Show: Good Eats Episode: Steak Your Claim
Rated: 5 stars out of 5

Ingredients
1 boneless rib eye steak, 1 1/2-inch thick
Canola oil to coat
Kosher salt and ground black pepper
Directions
Place 10 to 12-inch cast iron skillet in oven and heat oven to 500 degrees. Bring steak(s) to room temperature.

When oven reaches temperature, remove pan and place on range over high heat. Coat steak lightly with oil and season both sides with a generous pinch of salt. Grind on black pepper to taste.

Immediately place steak in the middle of hot, dry pan. Cook 30 seconds without moving. Turn with tongs and cook another 30 seconds, then put the pan straight into the oven for 2 minutes. Flip steak and cook for another 2 minutes. (This time is for medium rare steaks. If you prefer medium, add a minute to both of the oven turns.)

Remove steak from pan, cover loosely with foil, and rest for 2 minutes. Serve whole or slice thin and fan onto plate

[Rafa]

Does putting sea salt on a steak for around 30 min then rinse off really help? I normally brush olive oil,little salt, and some pepper and grill it. I read an article that mentioned putting sea salt on steak prior to doing anything to it for about 30 min so the salt can absorb the water. Mentions that doing that will help steak be more tender??

[bcoop]

Does putting sea salt on a steak for around 30 min then rinse off really help? I normally brush olive oil,little salt, and some pepper and grill it. I read an article that mentioned putting sea salt on steak prior to doing anything to it for about 30 min so the salt can absorb the water. Mentions that doing that will help steak be more tender??

Read the link in post #20.

[BMCSean]

Room temp, salt and pepper then on the grill as hot as I can get it (around 700 usually) 2.5 min each side using tongs to flip.

[unkoricky]

Does putting sea salt on a steak for around 30 min then rinse off really help? I normally brush olive oil,little salt, and some pepper and grill it. I read an article that mentioned putting sea salt on steak prior to doing anything to it for about 30 min so the salt can absorb the water. Mentions that doing that will help steak be more tender??

i'll let it sit for an hour to really get everything out .

[Rafa]

Read the link in post #20.

Talk about science...haha


Gonna leave mine for another 30 min like it says.

[Sleeper]

If you guys like a soy taste.

Find this shit called alegro marinade. Its the closest i've found to omaha steaks liquid marinade. Most wal marts have it.

It is easy to get carried away with this stuff.

I'll take two steaks wash them under water to get the bone off from the saw.

a slight bit of tenderizing salt, pepper, and the alegro marinade. Put it in the fridge in a zip lock for a few hours.

Grill 700 sear each side and pour more marinade on it once you flip it per side. I like mine med/rare.

MMMM MMM MMMm. There is nothing like farm raised cattle.