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Steaks
Mar 13, 2009 12:55:30 GMT -6
Post by lpcalihawk on Mar 13, 2009 12:55:30 GMT -6
Here's how I think you do a steak right. Preheat your oven to 450 degreess. Take a cast iron skillet and heat it up real hot on the stove. Then add a generous amount of butter. Don't burn the butter too bad. Then you take a thick cut of meat, about 3/4" to 1". Season it up with some S&P. Toss it in that hot skillet. 1-2 minutes on each side to get a nice brown crust going, after that take the hot skillet and toss it in the hot oven. 4 minutes, flip, 4 minutes... medium. Maybe even 3 and 3. Use the poke method or a meat thermometer to test doneness. This is how I cook steaks... and it is also how some of the finest chefs in the world do it. Believe it or not, you don't need a grill to cook a good steak. EDIT: One more thing... don't eat that f*cker right away.. you gotta let it sit for at least 5 minutes. Cook a potato in the microwave or something, but whatever you do don't cut that steak. Let it sit. Are you really Gordan Ramsey?
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Steaks
Mar 13, 2009 13:21:51 GMT -6
Post by Gumbyhawk on Mar 13, 2009 13:21:51 GMT -6
The best steaks are made at home on the grill. +1.
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Steaks
Mar 13, 2009 13:25:42 GMT -6
Post by scotthawk on Mar 13, 2009 13:25:42 GMT -6
I don't care how good it is...I'm not having a steak from the oven at home. The best added bonus to grilling is that I can get away from the wife if she is in a bitchy mood.
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Steaks
Mar 13, 2009 13:29:23 GMT -6
Post by Saggitariutt Jefferspin (ith) on Mar 13, 2009 13:29:23 GMT -6
I don't care how good it is...I'm not having a steak from the oven at home. The best added bonus to grilling is that I can get away from the wife if she is in a bitchy mood. Have to agree with you there. There's something to be said about being outside, a little time to yourself (or with some buddies), away from the Mrs. for a bit.
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Steaks
Mar 13, 2009 13:43:46 GMT -6
Post by HawksStock on Mar 13, 2009 13:43:46 GMT -6
EDIT: One more thing... don't eat that f*cker right away.. you gotta let it sit for at least 5 minutes. Cook a potato in the microwave or something, but whatever you do don't cut that steak. Let it sit. You'll pair an awesome steak with a potato cooked in the freaking microwave? Dude. Put it in the oven )without wrapping it in tin foil). I get you Germain, If I have the grill on, I'm cooking veggies with w/fresh basil tossed in on the grill- in tin foil. You certainly are displaying the proper respect for steak. The only exception is when I had a girlfriend who made the greatest mash potatoes on the planet, and a damn fine Asparagus. When I was with her, I was grilling the steak, she was in the kitchen. ig, I'm not saying they way you cook doesn't taste good. I might even give it shot with a piece of sirloin or something. Yet, I wouldn't call a sirloin a steak, I'd call it sirloin. I would never put a good steak in an oven, and I hope you wouldn't either. (that would mean that you are the type of person who purchases their steak wrapped in cellophane) I'm not saying it is impossible to buy a good steak in cellophane, I'm just saying when I walk out with steak, wherever it is from, it's wrapped in paper (never frozen) and prepared that day. I always let my steaks sit, I should have put that in the instruction. I cut the new your strip side only once, and can determine from the length of time weather it is a 3, 5, or 7 minute delay. A good steak needs to be grilled "perfectly". I'm a medium-rare guy, but I can also grill a medium (one girlfriend) and well done (mother) steak perfectly.
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Steaks
Mar 13, 2009 13:44:40 GMT -6
Post by HawksStock on Mar 13, 2009 13:44:40 GMT -6
I don't care how good it is...I'm not having a steak from the oven at home. The best added bonus to grilling is that I can get away from the wife if she is in a bitchy mood. +1
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Steaks
Mar 13, 2009 13:53:58 GMT -6
Post by Solar Stud on Mar 13, 2009 13:53:58 GMT -6
My fool-proof way to always ensure red meat is cooked perfectly to medium.....
Once the grill or coals are hot....put on the steak or burger (only works for red meats).....wait until the blood rises and covers most of the meat....flip....wait for the blood to rise again....then remove....it'll be perfectly medium every time.
I've never 'cut' meat to look inside...you lose the juice that way.
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Steaks
Mar 13, 2009 13:59:04 GMT -6
Post by HawksStock on Mar 13, 2009 13:59:04 GMT -6
My fool-proof way to always ensure red meat is cooked perfectly to medium..... Once the grill or coals are hot....put on the steak or burger (only works for red meats).....wait until the blood rises and covers most of the meat....flip....wait for the blood to rise again....then remove....it'll be perfectly medium every time. I've never 'cut' meat to look inside...you lose the juice that way. any tips for a medium rare?
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Steaks
Mar 13, 2009 14:08:02 GMT -6
Post by Solar Stud on Mar 13, 2009 14:08:02 GMT -6
My fool-proof way to always ensure red meat is cooked perfectly to medium..... Once the grill or coals are hot....put on the steak or burger (only works for red meats).....wait until the blood rises and covers most of the meat....flip....wait for the blood to rise again....then remove....it'll be perfectly medium every time. I've never 'cut' meat to look inside...you lose the juice that way. any tips for a medium rare? Well...good question....and while it's quasi-subjective it still works....you wait for about 1/2 - 3/4 of the meat to be covered by the aforementioned blood (versus the full area being covered)....flip....same deal with the other side....you'll end up with a pinker interior. Takes a bit of practice but you can actually judge the # of blood pooling as when to turn as how pink the meat will end up.
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Steaks
Mar 13, 2009 14:10:11 GMT -6
Post by HawksStock on Mar 13, 2009 14:10:11 GMT -6
I guess I'll have to eat a perfect medium first and work from there.
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Steaks
Mar 13, 2009 14:30:23 GMT -6
Post by ignatiusreilly on Mar 13, 2009 14:30:23 GMT -6
EDIT: One more thing... don't eat that f*cker right away.. you gotta let it sit for at least 5 minutes. Cook a potato in the microwave or something, but whatever you do don't cut that steak. Let it sit. You'll pair an awesome steak with a potato cooked in the freaking microwave? Dude. Put it in the oven )without wrapping it in tin foil). I'll admit sometimes I slack off a little on the sides. I use those $1 rice packets or flavored mashed potatos. I actually have this thing my aunt made me it's a cloth pouch you put the taters in and microwave them. They are supposed to taste like they were cooked in an oven. They taste pretty good I guess. Reminds me of an as seen on TV device, but only it's some backwater Iowa secret microwave potato cooker. The fabric on mine even has a r/w/b bald eagle print on it. I occasionally makes this twice baked potato that is about as good as a ribeye steak, but who wants to do all that work when you just want an easy steak dinner? Some of those $1 potatoes are pretty darn good.
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Steaks
Mar 13, 2009 14:40:58 GMT -6
Post by ignatiusreilly on Mar 13, 2009 14:40:58 GMT -6
Here's how I think you do a steak right. Preheat your oven to 450 degreess. Take a cast iron skillet and heat it up real hot on the stove. Then add a generous amount of butter. Don't burn the butter too bad. Then you take a thick cut of meat, about 3/4" to 1". Season it up with some S&P. Toss it in that hot skillet. 1-2 minutes on each side to get a nice brown crust going, after that take the hot skillet and toss it in the hot oven. 4 minutes, flip, 4 minutes... medium. Maybe even 3 and 3. Use the poke method or a meat thermometer to test doneness. This is how I cook steaks... and it is also how some of the finest chefs in the world do it. Believe it or not, you don't need a grill to cook a good steak. EDIT: One more thing... don't eat that f*cker right away.. you gotta let it sit for at least 5 minutes. Cook a potato in the microwave or something, but whatever you do don't cut that steak. Let it sit. Are you really Gordan Ramsey? No, I'm more like a guy at a carnival serving up corn dogs and funnel cakes than Gordon Ramsay. But Hells' Kitchen is the only TV show I set aside time every Thursday to watch.
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Steaks
Mar 13, 2009 15:24:03 GMT -6
Post by lpcalihawk on Mar 13, 2009 15:24:03 GMT -6
Good call......you donkey!!!!!!
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Steaks
Mar 13, 2009 15:59:51 GMT -6
Post by Gumbyhawk on Mar 13, 2009 15:59:51 GMT -6
My fool-proof way to always ensure red meat is cooked perfectly to medium..... Once the grill or coals are hot....put on the steak or burger (only works for red meats).....wait until the blood rises and covers most of the meat....flip....wait for the blood to rise again....then remove....it'll be perfectly medium every time. I've never 'cut' meat to look inside...you lose the juice that way. +1. Seth, you are indeed a wise man.
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Steaks
Mar 13, 2009 17:11:59 GMT -6
Post by Solar Stud on Mar 13, 2009 17:11:59 GMT -6
My fool-proof way to always ensure red meat is cooked perfectly to medium..... Once the grill or coals are hot....put on the steak or burger (only works for red meats).....wait until the blood rises and covers most of the meat....flip....wait for the blood to rise again....then remove....it'll be perfectly medium every time. I've never 'cut' meat to look inside...you lose the juice that way. +1. Seth, you are indeed a wise man. If I'm so wise....why do I only have 19 karma's while you have 4500+!!
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Steaks
Mar 13, 2009 17:14:58 GMT -6
Post by HawksStock on Mar 13, 2009 17:14:58 GMT -6
+1. Seth, you are indeed a wise man. If I'm so wise....why do I only have 19 karma's while you have 4500+!! somebody needs to have his karma taken away. Edit- I requested a fixed karma of 0, obviously that hasn't happend, but if it increases any more, I will request it again. (-1 to 1) is ok, anything is wrong. I want to be neutral.
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Steaks
Mar 15, 2009 21:55:03 GMT -6
Post by kshawkesq on Mar 15, 2009 21:55:03 GMT -6
I have eaten at Bob's near Plano. It is pretty good. In KC there are 4-5 places I would put ahead of Ruth Chris. Plaza III is great. The Majestic is good. Golden Ox, Hereford House, Pierponts are all great options.
That said, I prefer sirloin or filet to any steak with excess marbling. I prefer the lean cut.
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Steaks
Mar 16, 2009 11:12:31 GMT -6
Post by roxxstar on Mar 16, 2009 11:12:31 GMT -6
I'm heading to St. Louis on Thursday, with my lady, for a concert. Thursday also happens to be my birthday. Any recommendations for a bad ass steak joint in SL?
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Steaks
Mar 16, 2009 11:36:13 GMT -6
Post by Saggitariutt Jefferspin (ith) on Mar 16, 2009 11:36:13 GMT -6
We ate at a good steak place down there, but remember the name of it. I think one of the owner's was a former football player.
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Steaks
Mar 16, 2009 11:46:54 GMT -6
Post by lpcalihawk on Mar 16, 2009 11:46:54 GMT -6
Hart's Steakhouse.....owned by former football St. Louis Cardinal Stan Hart, I believe. Also, Mike Shannon's is pretty solid food as well.
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Steaks
Mar 16, 2009 11:58:47 GMT -6
Post by Saggitariutt Jefferspin (ith) on Mar 16, 2009 11:58:47 GMT -6
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Steaks
Mar 16, 2009 13:06:16 GMT -6
Post by roxxstar on Mar 16, 2009 13:06:16 GMT -6
Right on. I might check it out. Then again, I may end up drinking my supper in the form of Jager and Red Bull.
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Steaks
Mar 16, 2009 15:48:33 GMT -6
Post by NotMyKid on Mar 16, 2009 15:48:33 GMT -6
A good steak shouldn't have anything on it other then some salt and pepper and maybe a little butter.
-If you like any other shit on it make sure you just order a piece of shoe leather it will taste the same.
-If you like your steak Medium Well or Well, again just order a piece of shoe leather.
-Ruth's Chris is indeed over rated.
-T-Bone's suck- At most nice Steakhouses that cut their own meat this is usually the only cut that comes in a bag and isn't cut fresh.
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