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A 'How to do it ...." from the kitchen??? or rather Bonza BBQ of
junowolf :Sizzle some streak.
There are a million different YouTube videos on how to cook the perfect steak. One of the most hilarious is Heston Blumenthal's.
So the following recipe and steps should help clarify things a bit.
What makes the perfect steak? You're tongue! People will say use only salt, or use salt and fresh black pepper, or make a dry rub, or brine the steak, or dry age it, or do some Voodoo magic cow dance for the steak. The key is to do what tastes good to you. Of course some things are better than others, but for the most part, it's all about personal taste. Here is what I like:
What you need:
-Heat: A shit ton of heat, if you think your grill or pan is hot enough, it's not! There is no such thing as too hot.
-Meat: Some chefs will say they only use super mega prime beef that was massaged and beer fed. Bull pucky. I go for choice. Select, Choice, and Prime are all USDA classifications based on fat marbling. Prime has the best marbling, and usually tastes the best, but it can be twice as expensive as choice, and the advantage over choice isn't that much. I like a nice choice NY Strip or Rib steak about 1.5" thick.
Oil: Oil is so overlooked by amateur cooks. Oil does three things; It lubricates the food on the cooking surface, it helps seasoning stick to the food, and it greatly enhances heat transfer into the food. for this application, where high heat is a given, I reach for refined peanut oil or soybean oil. These both have smoke points in the 450F range and are pretty cheap.
Seasoning: Salt and Pepper. That's it. No, really, stop it. Get away from that rub and that marinade. Salt and pepper. (fresh cracked please)
How to:
Your heat source:
Personally, I find there is nothing better for a steak than a high temp salamander. But you're not likely to have that at home. However, thanks to some expired patents, you can have just as much heat as a salamander (+1200F). Newer grills can be bought with so called "infrared" burners. These are nothing but ceramic plates with itsy bitsy holes, that get super hot. The ceramic then radiates this heat directly to the steak. It's how steak houses do it, so why shouldn't we?
Step 1: With a clean grill, crank that infrared burner up to max and let it pre-heat for 3 minutes. Do this with the lid open unless you want glowing hot grill grates.
The meat: One hour before grill time, take your steak out of the fridge and place it on a plate with a few paper towels under it. Liberally coat all sides with salt, speaking of salt; Use anything but table salt or iodized salt. Kosher salt is perfect, as is any coarse sea salt.
Coating the steak in salt pulls excess moisture from the surface of the meat, which will greatly aid the searing process.
Right before grill time, rinse off the steak and pat it dry, you don't want a moist surface or you will steam the meat rather than sear it.
Time to grill: Paint your steak with a little oil, then season it well with salt and pepper. Then, wad up some paper towel, and dip it into some oil using a pair of tongs. Wipe down the grill bars real quick. It will smoke, but that's ok.
Lay the steak onto the grill, preferably at a 45 degree angle to the bars.
So now the steak is cooking, oh crap, I have no idea how long to cook it or when to flip it. Here's what's up, Medium Rare is the only temperature you may cook a steak to, It's a law, get over it.
A 1.5" steak should take about 8-10 minutes total to cook. I like to cook over the sear burner the whole time, screw this reverse sear crap. Leave it over the sear burner, and turn it 45 degrees after two minutes. After two more minutes, flip the steak over, it should be nice and brown on the cooked side. After another 2 minutes, turn it 45 degrees again. After one minute, start checking for doneness. If you're not good with poking it, use a thermometer.
For medium rare, we're gonna pull it off around 128-130F. Our target is the mid 130s, carry over during resting will take it the rest of the way.
Once you've reached the desired temperature, remove the steak to a plate or other such holding device. you'll want to let it rest for a solid 5 minutes before slicing. Resting lets the steak re-absorb all the internal moisture that cooking released. If you cut into it right away, you'll have a river of steak juice and a really dry, firm steak. It's a muscle, it just had a work out, let it rest :P
That's pretty much it. eat the damn thing already!
Oh, picture is of my lovely new grill and some NY Strips I fired off tonight :3
A 'How to do it ...." from the kitchen??? or rather Bonza BBQ of
junowolf :Sizzle some streak.******************************There are a million different YouTube videos on how to cook the perfect steak. One of the most hilarious is Heston Blumenthal's.
So the following recipe and steps should help clarify things a bit.
What makes the perfect steak? You're tongue! People will say use only salt, or use salt and fresh black pepper, or make a dry rub, or brine the steak, or dry age it, or do some Voodoo magic cow dance for the steak. The key is to do what tastes good to you. Of course some things are better than others, but for the most part, it's all about personal taste. Here is what I like:
What you need:
-Heat: A shit ton of heat, if you think your grill or pan is hot enough, it's not! There is no such thing as too hot.
-Meat: Some chefs will say they only use super mega prime beef that was massaged and beer fed. Bull pucky. I go for choice. Select, Choice, and Prime are all USDA classifications based on fat marbling. Prime has the best marbling, and usually tastes the best, but it can be twice as expensive as choice, and the advantage over choice isn't that much. I like a nice choice NY Strip or Rib steak about 1.5" thick.
Oil: Oil is so overlooked by amateur cooks. Oil does three things; It lubricates the food on the cooking surface, it helps seasoning stick to the food, and it greatly enhances heat transfer into the food. for this application, where high heat is a given, I reach for refined peanut oil or soybean oil. These both have smoke points in the 450F range and are pretty cheap.
Seasoning: Salt and Pepper. That's it. No, really, stop it. Get away from that rub and that marinade. Salt and pepper. (fresh cracked please)
How to:
Your heat source:
Personally, I find there is nothing better for a steak than a high temp salamander. But you're not likely to have that at home. However, thanks to some expired patents, you can have just as much heat as a salamander (+1200F). Newer grills can be bought with so called "infrared" burners. These are nothing but ceramic plates with itsy bitsy holes, that get super hot. The ceramic then radiates this heat directly to the steak. It's how steak houses do it, so why shouldn't we?
Step 1: With a clean grill, crank that infrared burner up to max and let it pre-heat for 3 minutes. Do this with the lid open unless you want glowing hot grill grates.
The meat: One hour before grill time, take your steak out of the fridge and place it on a plate with a few paper towels under it. Liberally coat all sides with salt, speaking of salt; Use anything but table salt or iodized salt. Kosher salt is perfect, as is any coarse sea salt.
Coating the steak in salt pulls excess moisture from the surface of the meat, which will greatly aid the searing process.
Right before grill time, rinse off the steak and pat it dry, you don't want a moist surface or you will steam the meat rather than sear it.
Time to grill: Paint your steak with a little oil, then season it well with salt and pepper. Then, wad up some paper towel, and dip it into some oil using a pair of tongs. Wipe down the grill bars real quick. It will smoke, but that's ok.
Lay the steak onto the grill, preferably at a 45 degree angle to the bars.
So now the steak is cooking, oh crap, I have no idea how long to cook it or when to flip it. Here's what's up, Medium Rare is the only temperature you may cook a steak to, It's a law, get over it.
A 1.5" steak should take about 8-10 minutes total to cook. I like to cook over the sear burner the whole time, screw this reverse sear crap. Leave it over the sear burner, and turn it 45 degrees after two minutes. After two more minutes, flip the steak over, it should be nice and brown on the cooked side. After another 2 minutes, turn it 45 degrees again. After one minute, start checking for doneness. If you're not good with poking it, use a thermometer.
For medium rare, we're gonna pull it off around 128-130F. Our target is the mid 130s, carry over during resting will take it the rest of the way.
Once you've reached the desired temperature, remove the steak to a plate or other such holding device. you'll want to let it rest for a solid 5 minutes before slicing. Resting lets the steak re-absorb all the internal moisture that cooking released. If you cut into it right away, you'll have a river of steak juice and a really dry, firm steak. It's a muscle, it just had a work out, let it rest :P
That's pretty much it. eat the damn thing already!
Oh, picture is of my lovely new grill and some NY Strips I fired off tonight :3
******************************Category All / All
Species Unspecified / Any
Size 800 x 600px
File Size 205.9 kB
a good tip for me is to match my fingers with my thumb to test out done-ness if i am unsure
when you match certain fingers you notice the softness of your palm gets tougher with each distant finger
and when you touch the steak youll feel the same toughness as each combination goes down
index + thumb = rare
middle + thumb = medium-rare
ring + thumb = well
pinky + thumb = well-done
also a controlled heat is better than a high one that is hard to eyeball when it comes to temperature
its also good to beat the crap out of the steak if you prefer tenderness to be a number one thing for you
when you match certain fingers you notice the softness of your palm gets tougher with each distant finger
and when you touch the steak youll feel the same toughness as each combination goes down
index + thumb = rare
middle + thumb = medium-rare
ring + thumb = well
pinky + thumb = well-done
also a controlled heat is better than a high one that is hard to eyeball when it comes to temperature
its also good to beat the crap out of the steak if you prefer tenderness to be a number one thing for you
It's never been a huge worry to cook anything on "broil, high or burning sun" for me just never saw a reason and don't like food charred. I could understand searing in juice? *shrugs* heh I could add a propane burner to my old Webber and give it a go.. coals take much to long to get up to a nice temp..
This is how I would do my steaks if I had a grill. But I just have a saute pan and my smoke alarm goes off every time I sear. But I don't care because steak is delicious, especially when treated properly like this and without any silly steak salt or steak butter that a lot of restaurants use.
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