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Message |
    
PJK
Citizen
Username: Pkenny
Post Number: 1
Registered: 11-2003
| | Posted on Sunday, May 21, 2006 - 2:54 pm: | 
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What makes a steak served at some of the steakhouses in NY taste so good?
I noticed that steaks cooked at famous steakhouses in NY (Sparks, Del Frisco's, The Palm ect...) do not have grill marks. I guess they are broiled?
My freind told me the secret is temperature? Home broilers can't get to the same temp that restaurant broilers can?
So, what makes a NY style steak taste so good? How are they prepared? What seasoning do they use? Can you come close in a maplewood kitchen?
Thanks in advance. |
kmk
Supporter
Username: Kmk
Post Number: 1263
Registered: 5-2001
| | Posted on Sunday, May 21, 2006 - 4:03 pm: |
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Dam* good meat, heat, salt and butter.
(Anchovy paste in some instances.) |
doulamomma
Citizen
Username: Doulamomma
Post Number: 1433
Registered: 3-2002
| | Posted on Sunday, May 21, 2006 - 4:10 pm: |
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Re. broiling in general: I have recently started to preheat the broiler pan when I turn on the oven - I'm finding that the foos sears on contact, making less sticking & easier to clean...perhaps tastier too? |
Richard Kessler
Citizen
Username: Richiekess
Post Number: 128
Registered: 11-2004
| | Posted on Tuesday, May 23, 2006 - 8:02 pm: |
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well, your friends is right...home broilers don't go to the 800 plus degrees of what these restaurants have. HOWEVER, if you want to make a great steak, what I do is really stoke up my charcoal weber...let that oiled grate preheat for 20 minutes...and place a couple of prime porterhouse steaks on that grill, without salt or pepper, cook til medium rare, then finish with some butter, like they do at Luger's, and you know what, it's just about as good. One thing to note, that kind of prime porterhouse is about $50 bucks per two pound steak...it's a once in a while treat!! |
Leny
Citizen
Username: Leny
Post Number: 49
Registered: 2-2005
| | Posted on Tuesday, May 23, 2006 - 10:17 pm: |
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you all make good points, but i would like to emphasize how important it is to scorch the thing for a few minutes before moving it away from the direct flame. this locks in all the juices, so that you can cook it indirect on the grill (i use a weber charcoal grill, too) until it is ready. this will blacken the outside for that nice slightly charred taste (a la steakhouse), but keep the inside extremely juicy and tasty. also, don't turn or touch the steak too much: i sear for about 3min a side at about 450 degrees than stick a digital remote thermometer in one of the steaks and move them to the edges of the grill. close the lid, and wait for the thing to buzz at medium rare. i use a rub, but butter (as suggested), or olive oil are fine. mmm ... steak. |
Smarty Jones
Citizen
Username: Birdstone
Post Number: 682
Registered: 10-2005
| | Posted on Thursday, May 25, 2006 - 9:14 am: |
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leny, what are the ingred of your rub? |
michelezembow
Citizen
Username: Michelezembow
Post Number: 209
Registered: 5-2002
| | Posted on Thursday, May 25, 2006 - 1:26 pm: |
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Within the past year or so, Cook's Illustrated wrote about not only how to prepare a great steak, but how to do so with a less expensive cut of meat. They're wonderful in terms of reporting the research and testing they've done, with the pitfalls they encountered along the way. Check it out; I'd imagine the libraries have it. |
Leny
Citizen
Username: Leny
Post Number: 50
Registered: 2-2005
| | Posted on Thursday, May 25, 2006 - 10:13 pm: |
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hmmm, i just get one of those stonehouse kitchen rubs that they sell in king's ... i know it's a rookie move, but they're spicy and they work great. |
Shanabana
Citizen
Username: Shanabana
Post Number: 443
Registered: 10-2005
| | Posted on Friday, May 26, 2006 - 3:15 pm: |
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Rub it with a handfull of kosher salt and pepper. The salt will seal in the juices, and it's impossible to overdo. Only, don't let it sit too long with the salt on it, apply just before cooking. |
akl
Citizen
Username: Akl
Post Number: 107
Registered: 8-2002
| | Posted on Saturday, May 27, 2006 - 10:18 pm: |
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A good rub -- try McCormick's "Montreal" mix (mostly salt, pepper). Coat each side of meat with olive oil, generously sprinkle on the Montreal seasoning and press into the flesh. Prep the meat just before grilling. |
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