steaks

[Monster]

T-Bone... or Bone in Ribeye...

Grilled meat seems to cook or taste better with the bone... don't know if it's the heat from the bone or what... but I like it.

Believe it or not I brush it with virgin olive oil mixed with a touch of Worcestershire sauce and motreal grill season...
The olivie oil gets hot fast and sears the meat on the grill...
Served with asparagus...
Damn... now I have to go to the store...

 

[Guess Who]

There's a good steak sauce recipe from either Cooks Country or Americas Test Kitchen, I'm too lazy to search for it, but it contains raisins. I don't prefer steak sauce usually but I made it once and it was pretty tasty. Probably good with cheaper cuts.

 

[nvanprooyen]

Link for the lazy - http://www.cookscountry.com/recipes/Classic-Steak-Sauce-Recipe-Cook-s-Country/20155/

Edit> Looks like that one is for "members only"...what did I do with that fucking jacket I had in the 80's?

Edit 2> Here is a copycat...not sure how close it is to the original:
http://www.food.com/recipe/homemade-steak-sauce-420973

 

[Tjodalv]

My favorite at a restaurant is a bone in filet (3 inches thick medium rare), it's very lean but has the nice flavor you get from having a bone-cut. It's hard to come by outside of certain places and is almost impossible to prepare properly at home since most of us don't have broilers/salamanders that get hot enough.

One random recipe that's really easy is a marinated London Broil:
Large flank steak marinated all day in Italian dressing (sounds like a bad start right? Believe me, it's good)
Season with crushed black pepper just prior to grilling (might want to hold the salt on first attempt since the marinade is salty)
Throw on your grill on highest heat until a nice char develops.
Remove from the grill and slice into 1/4" thick strips.
Reduce to medium heat and replace on the grill to finish to desired doneness (may not be required).
Serve with either worcestershire sauce or a bourbon mushroom sauce.

 

[Guess Who]

Link for the lazy - http://www.cookscountry.com/recipes/Classic-Steak-Sauce-Recipe-Cook-s-Country/20155/

Edit> Looks like that one is for "members only"...what did I do with that fucking jacket I had in the 80's?

Edit 2> Here is a copycat...not sure how close it is to the original:
http://www.food.com/recipe/homemade-steak-sauce-420973

That's it!

 

[nvanprooyen]

My favorite at a restaurant is a bone in filet (3 inches thick medium rare), it's very lean but has the nice flavor you get from having a bone-cut. It's hard to come by outside of certain places and is almost impossible to prepare properly at home since most of us don't have broilers/salamanders that get hot enough.

One random recipe that's really easy is a marinated London Broil:
Large flank steak marinated all day in Italian dressing (sounds like a bad start right? Believe me, it's good)
Season with crushed black pepper just prior to grilling (might want to hold the salt on first attempt since the marinade is salty)
Throw on your grill on highest heat until a nice char develops.
Remove from the grill and slice into 1/4" thick strips.
Reduce to medium heat and replace on the grill to finish to desired doneness (may not be required).
Serve with either worcestershire sauce or a bourbon mushroom sauce.

**** ya, that sounds awesome. Next time London Broil is on sale, going to do this. Yes, I am a cheap bastard...I basically plan my meals around what's on sale that week. Some weeks they have awesome stuff on sale (e.g. new york strip, $5.99 a pound) and some weeks are awful (buy 5 packages of Oscar Meyer bologna and get a 2 liter of coke)...but it works out pretty well for the most part.

 

[brett05]

An infrared burner gets that hot

 

[bearmick]

Yep on the outside, no big deal....a huge chunk right in the middle sucks (which can definitely happen with rib eyes).

Those are the ones to skip over.

 

[Warrior Spirit]

Ribeye, rare. Very rare. A good vet should be able to possibly still save it. Outside nicely seared though. Unlike most meat, a good steak needs no rub, just a little salt and pepper. I brush with olive oil too. I also like onions on my steak. One small to medium white onion, caramelized in red wine, a little honey and black pepper. Boom.

My favorite as well, not necessarily with all the added extras but they don't look half bad either. I've always liked my steaks rare. When I was a kid, they told me that was a good thing. Now they say it's bad but I don't care, I like it like that.

 

[Crystallas]

I don't like the same meal on repeat. If you ask me this question every day for a month, I could possibly give you a different answer every day for that month.

 

[DC]

Great thread.

I do the olive oil, salt n pepper, room temperature thing like a lot of you. But one thing I add in the end is blue cheese butter.

I take some crumbles and butter and mix them together in a small food processor until it turns into a big butter ball. I put a massive dollup of that on the steak as it's resting under some tin foil.

Unwrap after about 7-10 min and EAT THAT MEAT!

 

[HeHateMe]

Great thread.

I do the olive oil, salt n pepper, room temperature thing like a lot of you. But one thing I add in the end is blue cheese butter.

I take some crumbles and butter and mix them together in a small food processor until it turns into a big butter ball. I put a massive dollup of that on the steak as it's resting under some tin foil.

Unwrap after about 7-10 min and EAT THAT MEAT!

Awesome.

I am doing that next time

I did the whole cooks country crust method (surfaced dried out with salt/cornstarch in the freezer) and it turns out just like a high-end steakhouse. Nice and rare on the inside, caramelized and crusty (with a healthy amount of fresh cracked pepper) on the outside. I always finish resting with a slab of butter, but I want bleu cheese in my butter next time.

 

[DC]

Yeah, so simple and delicious.

I will totally try the cooks country receipe next time.

 

[nvanprooyen]

I'm about to try it right now....steaks already in the freezer, getting the charcoal ready.

 

[HeHateMe]

I'm about to try it right now....steaks already in the freezer, getting the charcoal ready.

Protip, I rested the steaks at room temp after the freezer bit. The freezer did the job of drying the surface area of the steak, but I didn't want the meat blue rare, and wanted relaxed tissue before putting on the heat. If your steaks are pretty thick, you may not need to do this. I tested by slapping a steak across my wrist to make sure it wasn't too stuff to throw over the coals.

Hope u have a nice steak dinner. Boom!

 

[nvanprooyen]

Ha. I saw this after I got done cooking, I was thinking the same thing (after I finished). In short, here are my 2 cents on this:

- Next time, I am going to put the steaks on a wire rack so that they get better air flow around the meat inside the freezer. The first attempt, I flipped them inside the freezer after 15 mins so each side would have good exposure.
- They still weren't completely dry after the 30 mins. I had to throw them on though, because the charcoal was ready and the grill was where it needed to be temp wise. Either the wire rack will help out or I may need to extend the time a little for my freezer.
- Next time, I am going to bring them back up to room temp before putting on the grill (as you suggested).

In short, this technique has some serious promise. I got a better crust than I normally achieve even with the stuff mentioned above (t-bones, a tad over an inch thick). Thanks a ton to Albert for sharing it. One step closer to my road to steak nirvana. Also want to test out the blue cheese / butter rest technique DeepChicago mentioned above (don't you own a restaurant, or is that someone else?).

I also made some shrimp skewers to go along with the steak, which turned out awesome. Here is the base recipe for that:

http://allrecipes.com/recipe/marinated-grilled-shrimp/detail.aspx

Modifications:

- More garlic. Roughly double.
- Added about 1/4 cup of thai sweet chili sauce to the mixture
- More basil. Probably more like 3-4 tbs.
- Did not use cayenne. Instead, added a few tablespoons of sriracha....because sriracha is fucking awesome.
- Marinated for about an hour, stirring every 15 mins or so.

Amazing.

Good dinner tonight.

 

[DC]

Nice! Good tips! Like several of you, I went to the store with the pure intentions of purchasing steaks for my wife and I. Unfortunately, I was bullied by the POP (Power of Pussy) to purchase "salmon" instead. Dammit!

Yes, I'm the restaurant guy.

 

[nvanprooyen]

Ha. Salmon is pretty good though

 

[DC]

I like it for sure, in a variety of ways. But when the caveman inside of you is craving red meat, it's hard to beat.

 

[nvanprooyen]

Just pretend like you a bear scooping that shit out of a stream somewhere. Bear trumps caveman. Or maybe not, considering bears aren't currently ruling the world...