Summer Thread: How to make the best steaks

[Phanuthier]

Thought it might be a neat idea for you BBQ wiz's, especially if its something simple and doesn't require dozens of spices and stuff. I'm about to try Chipotle's steak marinade, see how it goes.

1 (2 ounce) package dried ancho chiles
1 teaspoon black pepper
2 teaspoons cumin powder
2 tablespoons fresh oregano, chopped
6 cloves garlic
1/2 red onion, quartered
1/4 cup vegetable oil
4 Small Steaks (6 ounces each)

[malcolmk14]

I beat you to it. Not calling a fata just being helpful

http://forum.calgarypuck.com/showthread.php?t=75249

[flip]

I'm too lazy to find it but there are at least 4 or 5 other threads on this if anyone is interested in finding more good ideas.

[Phanuthier]

Originally Posted by malcolmk14

I beat you to it. Not calling a fata just being helpful

http://forum.calgarypuck.com/showthread.php?t=75249

damn it. thanks malc. you are a genius, what a great idea to start a thread idea. pure genius.

[Five-hole]

I'd tell you, but then I'd have to kill you.

[BlackArcher101]

For me, a good steak is done how it's cooked and also a good cut and doesn't include those special marinades that hide the flavor of the beef.

1) Rub with montreal steak spice the day before.
2) Get grill as hot as possible, 600 degrees min
3) Put steaks on grill, sear for 1.5 minutes, do a 30 degree turn, sear another 1.5 minutes.
4) Flip steaks onto unused portion of grill, pour some beer on top. Sear for 1.5 minutes. Turn 30 degrees, pour a bit more beer on them, sear for another 1.5 minutes.
5) Meanwhile, place tinfoil onto plate/sheet, leaving enough to full cover steaks. Place a butter knife in the middle.
6) Remove steaks and place them on top of the butter knife so that they drape over each side. Wrap with tinfoil. Leave to sit for 3 minutes.
7) Serve and enjoy the juiciest rare steak that pulls apart with the fork.

[BlackArcher101]

It allows the steak to keep the juices inside. Normally most people take them off the grill and directly onto a flat plate which is then flooded with awesome steak juice in less than a minute.

[blankall]

So you are saying lift up the butter knife so the steaks hang from either side of it? You want either side of the steak suspended virtically?

[ShaolinFlame]

Overkill.... Can you guys even taste the beef? It's so good here that I find steak rubs and marinades pointless.

Rock Salt
Fresh Ground Pepper
Some olive oil so it doesn't stick to the grill.

Cook it rare, so you can taste the beef.

Edit: Let it sit for at least 5 minutes before slicing it open, or you will lose a lot of the juices. People often make a mistake by cutting open the steak to see if it is done to their liking, thus bleeding out all that tasty, uh, blood. Mmmmm puns.

[GreenTeaFrapp]

Originally Posted by blankall

So you are saying lift up the butter knife so the steaks hang from either side of it? You want either side of the steak suspended virtically?

I'm guessing that the colder plate causes condensation on the warmer steak drawing out moisture while the metal knife will be in contact with less surface area of the steak while getting to the temperature of the steak rather quickly causing less condensation.

[Kjesse]

Originally Posted by ShaolinFlame

Overkill.... Can you guys even taste the beef? It's so good here that I find steak rubs and marinades pointless.

Rock Salt
Fresh Ground Pepper
Some olive oil so it doesn't stick to the grill.

Cook it rare, so you can taste the beef.

Edit: Let it sit for at least 5 minutes before slicing it open, or you will lose a lot of the juices. People often make a mistake by cutting open the steak to see if it is done to their liking, thus bleeding out all that tasty, uh, blood. Mmmmm puns.

Best advice in this thread so far. Agree entirely, though I've been known to also use red wine vinegar and a little extra seasoning (ie. garlic rub, perhaps a little paprika or cayenne) too this year.

Edit: and Blackarcher's heat and flip tip is great, though if you have a thick tenderloin you'd have to go down to about 500 and cook longer or the middle will be cold. Very Rare=good Raw= only good in tartare.

The tinfoil is a good idea but unnecessary IMHO....its only 3 minutes.... but I do use tinfoil for ribs to let them sit (FTC- foil, towel, cooler -- an hour). And I'm a little suspicious about the value of the butterknife, fill me in please.

[ShaolinFlame]

I think BA means just to lay it on its side, so the whole steak isn't in contact with the plate (less Surface area = less lost juice). You could easily use a cooling rack to achieve the same effect. I usually find however that the juices lost on a flat surface after cooking are negligable. I find a rack to be more useful in preserving the juice while cooking (never cook a roast on a flat pan).

A really good tip is when making a roast, instead of the standard metal rack, make a small rack of hard root veg (carrots, celery, etc). It will preserve the juices just as good, but you will also have some tasty veg to go with your beef.

[malcolmk14]

Originally Posted by ShaolinFlame

Overkill.... Can you guys even taste the beef? It's so good here that I find steak rubs and marinades pointless.

Rock Salt
Fresh Ground Pepper
Some olive oil so it doesn't stick to the grill.

Cook it rare, so you can taste the beef.

Edit: Let it sit for at least 5 minutes before slicing it open, or you will lose a lot of the juices. People often make a mistake by cutting open the steak to see if it is done to their liking, thus bleeding out all that tasty, uh, blood. Mmmmm puns.

Olive oil is not the best for steaks. Use an oil with a higher smoke point, like Canola.

[Sample00]

I prefer rib steaks.
steaks need a little bit of fat in them in order to have them tender.
Make your grill nice and hot.
sear steaks on both sides (keeps the juices in), then cook evenly on each side. I prefer 5-8 minutes each side depending on the size of the steak.
I use Garlic plus for my seasoning. A little bit on each side.

I have also used just plain garlic and rock salt with black ground pepper on the steaks, equally as tasty.

[Sample00]

Originally Posted by ShaolinFlame

I think BA means just to lay it on its side, so the whole steak isn't in contact with the plate (less Surface area = less lost juice). You could easily use a cooling rack to achieve the same effect. I usually find however that the juices lost on a flat surface after cooking are negligable. I find a rack to be more useful in preserving the juice while cooking (never cook a roast on a flat pan).

A really good tip is when making a roast, instead of the standard metal rack, make a small rack of hard root veg (carrots, celery, etc). It will preserve the juices just as good, but you will also have some tasty veg to go with your beef.

maybe its just me but I really hate it when my wife puts all the vegetables in with the roast and cooks it in the oven. I find the vegetables then take on the flavour of the broth. She also has a bad habit of putting the potatoes in with it... BLAH!

Vegetables and potatos should be steamed IMHO.

[malcolmk14]

Originally Posted by Sample00

sear steaks on both sides (keeps the juices in),

The purpose of searing is actually not to keep juices in, it is to get the crust to a golden brown and bring out the sweetness in the meat. It's called the Maillard reaction, or carmelization.

[ShaolinFlame]

Originally Posted by malcolmk14

Olive oil is not the best for steaks. Use an oil with a higher smoke point, like Canola.

Good point. I am used to using my crappy grill so it is not too much of an issue, especially with the small amount that I use. With a super nice 600 deg grill however, yeah, a higher smoke point would be nice. It is pretty much just for the first flip, as after that enough fat has materialized from the meat to keep it from sticking too much anyways.

[Shazam]

I find that olive oil keeps its viscosity better than canola. Canola I find tends to drip too easily and thus flare up.

[BlackArcher101]

Oil doesn't belong on steaks. If the steak doesn't have enough marbelization in the first place to prevent sticking, then it ain't a proper steak .

Oh... and always get the steaks from the meat counter... the prepackaged... not the best.

[Shazam]

I use it to grease the grill grates mostly.