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Boomie
Citizen
Username: Boomie
Post Number: 278
Registered: 7-2005
| | Posted on Wednesday, April 12, 2006 - 7:17 pm: | 
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I have a couple of ribeyes, some Montreal Spicy seasoning and will put a little on, then cook them up, 6 mins on each side in in a hot cast iron pan. What are you favorite cuts, preparations and cooking methods? |
eliz
Supporter
Username: Eliz
Post Number: 1389
Registered: 5-2001
| | Posted on Wednesday, April 12, 2006 - 8:06 pm: |
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Love ribeyes - generous sprinkle of kosher or sea salt, lots of fresh ground black pepper, sometimes fresh garlic. Let the meat come to room temp, toss on the hot bbq - usually 4 and 3 minutes but depends on size. |
Sherri De Rose
Citizen
Username: Honeydo
Post Number: 105
Registered: 11-2005
| | Posted on Wednesday, April 12, 2006 - 9:42 pm: |
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Do you know how to tell if a steak is done without cutting it open? You press the your palm area just below the thumb. If the steak (when pressed with a pair of tongs or finger) feels like the thick muscular part of the palm then it is heading toward well done, if it feels like the softer part at the thumb juncture then it is rare. |
Projects Dude
Citizen
Username: Quakes
Post Number: 107
Registered: 3-2004
| | Posted on Wednesday, April 12, 2006 - 9:59 pm: |
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Mmm... steak... the easiest thing in the world to prepare that tastes awesome.
I don't season steak too much and definitely not for too long. Just a sprinkling of sea salt (preferably coarse) and fresh ground black pepper... about 30 min (max) before cooking. Too much seasoning with salt tends to dry out the surface layer especially if seasoned for too long. You can also season right on the grill as well.
The key is the actual steak itself... flavor comes from the fat - so marbled meat better than completely lean meat - and from not overcooking to keep it juicy and tender.
The next key is the grill... I always let the grill fire up for awhile before tossing the steak on so that the meat immediately starts searing loudly when I lay it on the grill. Personally prefer a flaming fire to help create a nice crust on the outside quickly to keep the juices get locked in. Perfection for me is a nice hard-ish thin crust on the outside but red on the inside... combination of crisp and juicy totally makes me happy! Rare to medium-rare... so not too much cooking... always easy to undercook and deal with it rather than overcook and have to settle. Hard to say for how long since everyone's grill and stove is different. Frankly, well done steak seems like a waste and personally would rather eat cardboard.
Serving it is slightly different since there are also myraid sauces that can be used. |
campbell29
Citizen
Username: Campbell29
Post Number: 405
Registered: 4-2002
| | Posted on Wednesday, April 12, 2006 - 10:01 pm: |
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We only eat filets - they are by far the easiest to cook and tastiest. I marinate for 1/2 hour each side in beer, garlic salt and Penzy's Northwoods Fire. Cook on the grill - for me, barely done, for husband and child, cook until its a dried out piece of leather. (I sometimes can't believe my husband is from Nebraska, but has no taste for good meat unless its brown all the way through) |
Lucy
Supporter
Username: Lucy
Post Number: 3431
Registered: 5-2005
| | Posted on Wednesday, April 12, 2006 - 10:12 pm: |
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Try marinating in fresh garlic,burgundy wine and soy sauce. |
mwoodwalk
Citizen
Username: Mwoodwalk
Post Number: 536
Registered: 9-2001
| | Posted on Wednesday, April 12, 2006 - 10:38 pm: |
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Agreed re: heating the grill. In fact, I've checked out some grilling cook books and they stress the importance of "searing" all meats by grilling them on high for (depending on the type/thickness of meat) between 1 minute and 3 minutes, to be followed by indirect heat cooking where you turn down the heat on the grill on one side to 1/2 and turn it off on the other side, and cook the meat over the side that's turned off. Been doing that for 4 years or so now, and the results are invariably fantastic--it really seals the juices in wonderfully. Mmmmm Mmmmm good.
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Smarty Jones
Citizen
Username: Birdstone
Post Number: 526
Registered: 10-2005
| | Posted on Thursday, April 13, 2006 - 8:01 am: |
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I used to eat all my steaks R-MR....my brother convinced me to try Rib-Eyes and Skirt Steaks Med-MW....He was right...it's a FAR better temp for these cuts, as they both stay tender even if cooked more. Filets/Strips are still R-MR, but definitely give the Med-MW a try for the other two cuts.
And the best thing I ever learned to do was to cover/wrap the meat in foil after cooking, and letting it sit for up to 15 minutes before serving. |
kmk
Supporter
Username: Kmk
Post Number: 1171
Registered: 5-2001
| | Posted on Thursday, April 13, 2006 - 8:54 am: |
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My husband grills his steaks "Black and blue" - that is, seared to the point of almost flaming on the outside and still rare on the inside. I grew up eating everything well-done! I am getting over that though...
We "do" our steaks like Peter Luger. We buy the best cut we can possibly afford, making sure it is well marbled and cut thick. We grill it over charcoal because we prefer it. When it is done the trick is to give it a generous hit of Kosher salt and top it with 4-5 pats of butter. Next you tent it with foil and carve it into slices just a few minutes later. Put slices on a platter and serve to the family! |
BLOWFLY
Citizen
Username: Howardt
Post Number: 1755
Registered: 11-2004
| | Posted on Thursday, April 13, 2006 - 11:01 am: |
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I BBQ all kinds of steaks and lambchops and burgers and chicken and pork or beef tenderloins and other meats, all year round. IMHO the very best way to gauge doneness is to invest in a high-quality instant-read meat thermometer.
They only cost $12-15 and you can find cooking temperatures for various meats all over the web and in every cookbook.
It's easy-as-heck to use and eliminates all guesswork (and palm pressing). You get your meat just the way you want it, every time.
Works on the grill, in the oven, under the broiler, etc.
One tip: the meat will keep cooking when you take it off the grill so remove it when it's a few degrees (as many as 5) LESS than finishing temperature. |
mem
Citizen
Username: Mem
Post Number: 6040
Registered: 5-2001
| | Posted on Thursday, April 13, 2006 - 1:03 pm: |
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This was a secret - but I really enjoy pulling over, hopping out of my car, grabbing whatever it is, and having a quick treat on my way to wherever. Tasty, and free too! |
Lemonhead
Citizen
Username: Lemonhead
Post Number: 66
Registered: 3-2004
| | Posted on Thursday, April 13, 2006 - 7:40 pm: |
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i love red meat, steak in particular and eat it many different ways.
sounds weird, but this "recipe" is excellent. it use it on rib eyes or strips. mix 1 part kosher salt, 1 part ground coffee, 1 part brown sugar. rub on steaks. let sit for 10 minutes, then grill to your liking. we make this for company and everyone RAVES about it. enjoy! |
6yearrez
Citizen
Username: 6yearrez
Post Number: 164
Registered: 9-2001
| | Posted on Sunday, April 16, 2006 - 9:11 pm: |
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Simple is best. If you have good quality meat (Kings is overall best quality...avoid that Australian stuff that sometimes appears in Shoprite), it doesn't need more than kosher salt, fresh pepper, garlic powder, and some paprika. Bring to room temp and season with this mixture. Heat a gas grill to maximum heat (at least 500 degrees). Sear 90 seconds, rotate and sear another 90 seconds. Turn, repeat. For a one inch thick steak (bone in), this will be perfectly medium rare and beautifully charred on the outside. Unfortunately, each grill is different...this one works with mine (Weber Silver C).
For those truly serious who have money to burn, order from Allen Brothers. It is retail USDA Prime and the best steaks I have ever had at home. |
BLOWFLY
Citizen
Username: Howardt
Post Number: 1768
Registered: 11-2004
| | Posted on Sunday, April 16, 2006 - 10:02 pm: |
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I only turn my meat once.
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lilly westbrook
Citizen
Username: Lilly
Post Number: 2
Registered: 4-2006
| | Posted on Wednesday, April 19, 2006 - 10:35 am: |
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cooking steak properly is a key...but
you need to start with great meat.......
you need to salt it the night before you cook it...
you need to have it at room temp for 30 minutes before you put it on the grill..
do not move it once you place it on the grill until it is seared...at least 5 minutes....
let it rest for 5 minutes before serving..
then lightly salt it again with fresh sea salt.....
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Buzzsaw
Citizen
Username: Buzzsaw
Post Number: 4494
Registered: 5-2001
| | Posted on Wednesday, April 19, 2006 - 11:38 am: |
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this thread makes me think of this classic:
Gene: Hello! And welcome to "The Anal Retentive Chef"! I'm Gene. Today, we're going to be making Pepper Steak. Now, you're going to need: one large bell pepper, three onions, exactly two inches in diameter, and 17 1/3 ounces of lean beef cut into 43 pieces. Okay, let's get started.
Now, I've already cut up my bell pepper. Look at this. [holds up bowl] Isn't this nice? See how all the pieces are the same size? People try to tell you that the secret to Pepper Steak is the seasoning - but we know differently, don't we? Uh-huh. It's getting all the pieces the same size. And that's what I've done here. Beauti ... uh-oh! [pulls out piece of pepper] This one's a little bigger than the rest, so we'll just discard that one. [pulls out another piece] And I don't think this little wrinkly one belongs in here. [pulls out another] And this ... well, I just don't like the look of that one at all. Alright, as a matter of fact, why don't we just start over and throw this out? [places bowl on counter]
And how do we throw things out? Okay. We take our paper towel, two pieces, unbroken, lay it out neatly, dump the refuse inside, arranged neatly ... [assembles the garbage] ... let's take these little nasties we separated earlier, put that back ... fold over carefully, making sure the corners are square ... and ... we take a piece of aluminum foil, and we place our refuse onto the foil, and fold over very carefully - this way, it won't leak onto the other garbage. Aluminum foil is such a miracle product! It's really an extraordinary product. Alright, and then we take a brown, paper sandwich bag ... [opens bag] ...place the refuse inside ... [drops it in] ...and ... oh no, this bag is torn.. [looks around] Well ... no, that's alright. We'll just fold over, and no one will see. We'll fold it over twice to be careful ... then we get our tape. [grabs tape, which is naturally covered in a cozy] And, we tape it shut - be very careful to center the tape on the bag. I like to keep my tape dispenser right here on the counter. There we go! [holds up bag] All ready for the trash. Now that's some garbage you can live with! [laughs]
Alright, I noticed some of you were admiring my tape dispenser cozy. Isn't that pretty? I made it myself, out of toothpicks, felt, plain old buckroom, a couple of pearl buttons and some eyelets. Now, isn't that better than looking at an old tape dispenser? I think so! Alright. Let's set this over here. [places tape dispenser onto the counter next to the sink, behind him]
Okay, where were we? We were going to dice the bell pepper. But ... oh ... [thinking] ... so, we're going to need our chopping block ... [pulls it out] But we can't put that down, because there's some water there from the bell pepper, so let's clean that up. As a matter of fact, this stovetop could use a lick and a promise while we're at it! So, how do we clean? We take our bucket ... but, first, let's remove the food products, because we don't want to get any caustic substances on the food, of course. [places food products on the counter next to the sink, behind him] Place these neatly in the background - this floor will be cleaned later.
Okay, so we're ready to clean. [pulls up mop bucket] We've got our glove, to protect us - we don't want to ruin our manicure. And we've got a clean white cloth, and abrasive cleanser - none of that non-abrasive cleanser for us, it's good old-fashioned cleanser. That'll get us started, I think I'll clean these cabinets while I'm at it. And, oh! Look at this. [points to the stove] Aluminum foil is filthy! I'm going to have to replace that. So, we might as well pull that up right now. [closing music starts up] I don't when I cleaned that up last, I'd hate to think. And, God knows what those mopboards look like. But! We start at the top, and clean down, so as not to drip ...
Announcer: This has been "Cooking With The Anal Retentive Chef".
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Boomie
Citizen
Username: Boomie
Post Number: 287
Registered: 7-2005
| | Posted on Wednesday, April 19, 2006 - 6:07 pm: |
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To this day I always say "NOw thats garbage we can live with" |
Lou
Citizen
Username: Flf
Post Number: 124
Registered: 8-2005
| | Posted on Tuesday, April 25, 2006 - 9:57 pm: |
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where's a good supermarket around the area where I can buy some good steaks without having to be concerned about freshness? |
Richard Kessler
Citizen
Username: Richiekess
Post Number: 121
Registered: 11-2004
| | Posted on Sunday, May 7, 2006 - 8:48 am: |
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Once in awhile, I get the very best porthouse steaks, prime, at butchers like Citerella in Manhattan, and then I get the charcoal grill, really, really hot with a two to three level coal fire, let the cooking grate get very hot by leaving the grill covered for about 20 minutes...I do not season the meat before putting it on, cook it medium rare, and then when it's done, I finish it off with a pat of butter (ala Peter Luger) and some salt and pepper. You can also go the Tuscan route and finish it off with some top grade olive oil. Very important to have a super hot grill and not to season before putting on the grill as the salt draws moisture out of the meat. Since the meat is so freaking expensive, about $25 a pound, two steaks run you about $100, so this particular treat, doesn't happen all that often. |
Boomie
Citizen
Username: Boomie
Post Number: 312
Registered: 7-2005
| | Posted on Sunday, May 7, 2006 - 11:46 am: |
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LOU - KINGS Meat counter has both prime and AGED beef. No worries there. Fresh fields has nice prime as well. |
Boomie
Citizen
Username: Boomie
Post Number: 313
Registered: 7-2005
| | Posted on Sunday, May 7, 2006 - 11:46 am: |
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And I mean Kings in Short Hills, on Morris Turnpike. |
Richard Kessler
Citizen
Username: Richiekess
Post Number: 123
Registered: 11-2004
| | Posted on Monday, May 8, 2006 - 10:43 am: |
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I have my doubts about what Kings calls "prime." As I understand it, it's not possible to see or buy USDA prime sirloin for $8.99 a pound, which is what they had labeled last weekend. |
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