10-17-2012, 09:54 PM
|
#1
|
Lifetime Suspension
Join Date: Jun 2008
Location: On my metal monster.
|
The Official Steak Thread
Recently I have begun cooking steaks for myself regularly as I want to be a master at cooking them.
Finally I have done it. A 9/10 steak.
I was using the pan the past couple of times and cooking it with oil, but today I decided to try the BBQ and damn was it ever delicious. Cooked perfectly, seasoned heavenly, an explosion of flavor in my mouth.
I will keep updating this thread with my steaks that follow.
What does everyone put on their steak? I usually go in the following order: pepper, lemon pepper, garlic salt, Keg spice (only because I have no Sea Salt, but Keg spice is really just coarse salt). I also tried an italian blend today as my mother brought some back from Italy, I think that was the x-factor in to the flavor explosion.
|
|
|
10-17-2012, 09:55 PM
|
#2
|
Unfrozen Caveman Lawyer
Join Date: Oct 2002
Location: Winebar Kensington
|
Last edited by troutman; 10-17-2012 at 09:59 PM.
|
|
|
10-17-2012, 10:49 PM
|
#3
|
Franchise Player
|
Salt and pepper. Maybe some pepper flakes in some situations.
|
|
|
10-18-2012, 12:11 AM
|
#4
|
Not a casual user
Join Date: Mar 2006
Location: A simple man leading a complicated life....
|
__________________
|
|
|
The Following 2 Users Say Thank You to Dion For This Useful Post:
|
|
10-18-2012, 12:33 AM
|
#5
|
Franchise Player
Join Date: Mar 2006
Location: Victoria
|
Quote:
Originally Posted by Dion
|
UNCLEAN!
Actually, I'll use that stuff if I'm in a hurry. Other than it's fresh garlic, olive oil, salt & pepper, melted butter. I did try adding oregano once and it added a nice touch.
|
|
|
10-18-2012, 12:46 AM
|
#7
|
First Line Centre
Join Date: Jul 2003
Location: Calgary
|
Hmm, looks like a Striploin? Looks very appetizing indeed.
Striploin's are pretty good but, IMO, the best steak you can have is a Rib Eye. Seasoned with salt, pepper, and rosemary. Cooked medium rare. Topped with butter. Served with a baked potato and ceaser salad
Damn...now I have a midnight craving for steak. :/
|
|
|
10-18-2012, 12:52 AM
|
#8
|
#1 Goaltender
|
Nothing like 16 oz of sirloin with 120% of your Daily Recommended E. coli Intake!
__________________
Quote:
Originally Posted by Street Pharmacist
If ever there was an oilering
|
Connor Zary will win the Hart Trophy in 2027.
|
|
|
10-18-2012, 02:38 AM
|
#9
|
Lifetime Suspension
Join Date: Jun 2008
Location: On my metal monster.
|
Quote:
Originally Posted by Jacks
Love steaks, my method. Get the steak to room temperature, season with sea salt and fresh cracked pepper 5 minutes before cooking. Preheat the oven to 400 degrees.
Get the pan nice and hot, put a big enough blob of regular olive oil in to cover the bottom of the steak and let the oil heat up to pan temperature (not quite smoking). Put the steak in, should hear a nice sizzling sound. Sear the first side for a minute or two until you get a nice color. Flip the steak and let it sear on the other side for a minute then move the pan to the oven to finish. How long it stays in the oven depends on how thick the steak is and how you like it cooked. Don't forget to rest the steak for a bit before cutting into it. I like to deglaze the pan with a little bit of wine and pour the juice over the steak while it is resting.
The most important thing is the quality of the steak that you start with. If you have a nice rib eye or strip loin you are good to go. If you have a cheaper cut you may want to marinate or tenderize it. Nothing beats a nice 1" thick rib eye IMO.
|
Disagree, never should you put a steak in an oven to cook. If you're going to cook it in a pan you cook it on one side for 4-5 minutes (depends on thickness), flip it and cook it for the same amount, take it out and serve it.
After going from the pan to a BBQ I am sticking to the BBQ, way juicer. Just got to drizzle the oil on the steak before you put it on.
|
|
|
10-18-2012, 03:07 AM
|
#10
|
Has lived the dream!
Join Date: Apr 2004
Location: Where I lay my head is home...
|
BBQ or grill is the only way to really do a steak. There are tricks to do it in a pan, as you mentioned, that can still make it very good. But given an option, take the grill every time.
|
|
|
10-18-2012, 09:54 AM
|
#11
|
Franchise Player
|
of course normally i'd suggest grabbing a big old slab of beef from costco; however, these days, i'd temper my recommendation.
i also let it get to room temp before putting the heat tot eh meat.
i sometimes like marinating it in soya sauce - although some brands can be a little to salty.
otherwise, find a nice BBQ sauce and some seasoned salt (hint you can also make your own blend of this).
cook the meat on as high of temp as possible, for a short of time as possible.
tent meat in aluminum foil or covered cooking tray to let the meat finish cooking itself and you are golden.
that picture above is like porn for carnivores.......
__________________
If I do not come back avenge my death
|
|
|
10-18-2012, 10:17 AM
|
#12
|
Franchise Player
|
For a Ribeye that is about 10-12oz...
1-Brush a light amount of olive oil onto the steak and add cracked sea salt, pepper, fresh garlic, steak spice from master meats...Make sure you do this to both sides.
2-Turn BBQ to high, heat to 500.
3-When BBQ gets to 500, turn burners to low and put steaks on (put them at a 45 degree in relation to the grill), flip after 2 mins.
4-Wait another 2 mins and then rotate steak 90 degrees in the opposide direction...Both sides have now been seared for 2 mins.
5-After another 2 mins (6 mins since you put the steak on) steak should be just about medium rare (use the poke test), remove from heat and let rest (place the side up that has the nice X char marks, the side with the single line char marks side down).
For the most part this will give you a medium rare steak, but always do the poke test after the you rotate it 90 degrees to make sure that last 2 mins won't go over. Also depending on the steak sometimes you will need a touch over 6 mins, careful though or when you rest it it will go to medium in a hurry.
Last edited by Hockeyguy15; 10-18-2012 at 10:24 AM.
|
|
|
10-18-2012, 10:29 AM
|
#13
|
Powerplay Quarterback
|
Quote:
Originally Posted by saskflames69
Nothing like 16 oz of sirloin with 120% of your Daily Recommended E. coli Intake!
|
you've got a better chance of winning the lottery than getting ecoli from a sirloin steak....but you probably already knew that
|
|
|
10-18-2012, 11:03 AM
|
#14
|
#1 Goaltender
|
Quote:
Originally Posted by guzzy
you've got a better chance of winning the lottery than getting ecoli from a sirloin steak....but you probably already knew that
|
Everybody on CP knows everything.
__________________
Quote:
Originally Posted by Street Pharmacist
If ever there was an oilering
|
Connor Zary will win the Hart Trophy in 2027.
|
|
|
10-18-2012, 04:25 PM
|
#15
|
Powerplay Quarterback
|
i soak my steak in a brine for an hour or so, season it with olive oil, salt and pepper before hitting the grill.
|
|
|
10-18-2012, 04:56 PM
|
#16
|
Franchise Player
|
Probably one of the more delicious steaks I've made lately.
A 44-ounce bone-in Rib-eye, medium rare, Rosemary, garlic, shallots, salt, pepper, butter. Picture quality not so good.
|
|
|
10-18-2012, 05:16 PM
|
#17
|
Franchise Player
|
44oz, what the old 96'r was not available?
__________________
If I do not come back avenge my death
|
|
|
10-18-2012, 05:19 PM
|
#18
|
Powerplay Quarterback
|
That looks like thyme not rosemary on that steak.
|
|
|
10-18-2012, 05:29 PM
|
#19
|
Franchise Player
|
My mistake it is Thyme, not rosemary.
|
|
|
10-18-2012, 05:30 PM
|
#20
|
Franchise Player
|
Quote:
Originally Posted by Northendzone
44oz, what the old 96'r was not available?
|
It was for two!
|
|
|
Posting Rules
|
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts
HTML code is Off
|
|
|
All times are GMT -6. The time now is 02:33 PM.
|
|