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How Do You Cook The Perfect Steak?  
User currently offlineSaintsman From United Kingdom, joined Mar 2002, 2065 posts, RR: 2
Posted (8 years 9 months 3 weeks 6 hours ago) and read 3826 times:

I have just cooked steak for my dinner. It was as tough as old boots.

What is the best way to cook a nice tender juicy steak?

I like mine medium / rare.

37 replies: All unread, showing first 25:
 
User currently offline9VSPO From , joined Dec 1969, posts, RR:
Reply 1, posted (8 years 9 months 3 weeks 5 hours ago) and read 3822 times:

Quoting Saintsman (Thread starter):
It was as tough as old boots.

Serves you right for shopping at Aldi!  Big grin

I usually just stick mine under the grill for about 8 minutes either side.


User currently offlineKiwiinOz From New Zealand, joined Oct 2005, 2165 posts, RR: 5
Reply 2, posted (8 years 9 months 3 weeks 5 hours ago) and read 3814 times:

Cook it from room temp, not straight out of the fridge
Place your thumb on your middle finger. Then feel the fleshy bit of your palm near the base of your thumb. A bit soft, a bit springy? That's how a medium rare steak should feel to the touch. Thumb on index finger, that's rare. Thumb on pinky, that's well done.
Don't salt the steak until it's cooked.


User currently offlineDerico From Argentina, joined Dec 1999, 4318 posts, RR: 11
Reply 3, posted (8 years 9 months 3 weeks 5 hours ago) and read 3814 times:

Quoting Saintsman (Thread starter):
I have just cooked steak for my dinner. It was as tough as old boots.

There are no perfect steaks outside Argentina  tapedshut 



My internet was not shut down, the internet has shut me down
User currently offlineDougloid From , joined Dec 1969, posts, RR:
Reply 4, posted (8 years 9 months 3 weeks 5 hours ago) and read 3807 times:

Lay that mother out on a board and tenderize it with a tenderizing mallet, both sides. Then, marinate it with garlic, basil, oregano, black pepper, kosher salt, wine vinegar and olive oil for a couple hours.
Then onto a hot barbie until medium rare.

Steak de burgo.

This will cure even the toughest hunka range cattle.

Delicious!


User currently offlineYooYoo From Canada, joined Nov 2003, 6057 posts, RR: 50
Reply 5, posted (8 years 9 months 3 weeks 5 hours ago) and read 3807 times:

I find that one should always use fresh, "high end" meat.

Turn only once. Length of time depends on the thickness of the meat.

I admit i cut the meat while cooking to see if it is done to my specs.

Quoting 9VSPO (Reply 1):
Serves you right for shopping at Aldi!

I thought that was a German store?



I am so smart, i am so smart... S-M-R-T... i mean S-M-A-R-T
User currently offlineAeroWesty From United States of America, joined Oct 2004, 20822 posts, RR: 62
Reply 6, posted (8 years 9 months 3 weeks 5 hours ago) and read 3796 times:

1) Rub it lightly with a good mustard while it comes up to room temperature.

2) Use HIGH heat, like on a grill or grill pan (I never broil steak).

3) Sear it, lock in the juices, and don't turn it until you just start to see juices begin to form on the uncooked side. Turn it once, just once, no matter how tempted you are to make sure the other side is cooked enough.

I'd give it no more than 5 minutes per side for the average steak cooked medium-rare.



International Homo of Mystery
User currently offlineCO7e7 From United States of America, joined Dec 2004, 2849 posts, RR: 2
Reply 7, posted (8 years 9 months 3 weeks 5 hours ago) and read 3792 times:

Quoting KiwiinOz (Reply 2):
Place your thumb on your middle finger. Then feel the fleshy bit of your palm near the base of your thumb. A bit soft, a bit springy? That's how a medium rare steak should feel to the touch.

That's how i check mine! is there another way to check for it without cutting it?


User currently offlineSmokescreen From Canada, joined Jul 2005, 230 posts, RR: 0
Reply 8, posted (8 years 9 months 3 weeks 5 hours ago) and read 3785 times:

Good tips here. My plan has always been to cook the IMperfect steak, and then cover it with Bearnaise sauce...

User currently offlineSWISSER From , joined Dec 1969, posts, RR:
Reply 9, posted (8 years 9 months 3 weeks 5 hours ago) and read 3778 times:

Quoting Derico (Reply 3):
There are no perfect steaks outside Argentina

That's maybe the best piece of advice!
Get a decent product, a real steak, not some shoulder piece they cutted to look like a steak, buchers are real magicians on tricks, and make sure your cooking medium (grill, pan) is close to the heat of the sun! (very hot!)
Use real butter for a pan, and if you grill use olive oil, not corn oils or nut oils because they can't stand the heat.

The best method of cooking a steak is experience, but also think logically,
a thin steak for "leather lap" and a thick steak for medium rare.

the thumb rule is also very good to compare the degree of cooking!
I see it was already posted, so no need to replay it!

Hope this helps!

[Edited 2006-03-06 22:14:33]

User currently offlineEMBQA From United States of America, joined Oct 2003, 9364 posts, RR: 11
Reply 10, posted (8 years 9 months 3 weeks 5 hours ago) and read 3762 times:

I go mediun rare as well. I saw once on FoodNetwork to cook a steak this way, and I've never gone back....

First you need a good, solid cast iron frying pan. Take the steak out of the fridge an hour or so before you cook it. The meat should be at room temprature before cooking......cool is OK, but not right out of the ice box. This will give you a much better cook. Turn the oven on high or about 350 - 400 degs. Coat the bottom of the pan with Peanut oil. ONLY use peanut oil as it has a much higher flash point and smokes less.... but still be careful...!! Put the pan in the oven to get hot. While the pan is warming season your steak with your favorite spices.... salt, pepper..whatever you like. I use Kosher salt. After about two minutes open the oven and lay in the steak. Time depends on the thickness, but for a thick Rib Eye I go 2 minutes a side.. or until it's seared good..!! Leave the oven door cracked and STAY close by to watch it...!! You'll get the feel quickly what works best for you and how you like it. Use tongs to flip it as using a fork or poker lets out the good juices. When it's ready, pull it and and remove it from the pan and place it on a plate it sit..!! DON'T TOUCH IT...!! Let it sit for about 5 minutes or so... Just enough time to get your plate out, pop open a good frosty beer. Sitting allows the juices time to pull back into the beef. It you start messing around early, all the juices come out and the steak is dry and nasty...... now enjoy.

[Edited 2006-03-06 22:26:59]


"It's not the size of the dog in the fight, but the size of the fight in the dog"
User currently offlineSrbmod From , joined Dec 1969, posts, RR:
Reply 11, posted (8 years 9 months 3 weeks 4 hours ago) and read 3745 times:

Quoting Saintsman (Thread starter):
It was as tough as old boots.

You need a good marinade for that. I used to buy the cheapest cuts of meat I could (When you're on a budget, you have to get what you can afford) and marinate them for 6-8+ hours in a marinade that consisted of the following:

Beer. There are some naturally occurring chemicals in beer that will aid in the breaking down of tough meat.

Worcestershire sauce

garlic powder

black pepper

red pepper flakes (I like a little heat).

Put into a resealable container, throw your meat in for 6-8 hours (8 hours seemed to make it just tender enough), seal, and put into the refrigerator.


User currently offlineGilligan From , joined Dec 1969, posts, RR:
Reply 12, posted (8 years 9 months 3 weeks 4 hours ago) and read 3739 times:

Get in car. Drive car to Ruth Chris. Have seat in Ruth Chris and order perfect steak. Has not failed me yet.

User currently offlineMsllsmith From United States of America, joined Feb 2004, 396 posts, RR: 8
Reply 13, posted (8 years 9 months 3 weeks 4 hours ago) and read 3734 times:

Quoting SWISSER (Reply 9):
the thumb rule is also very good to compare the degree of cooking!
I see it was already posted, so no need to replay it!

Agree.

Quoting EMBQA (Reply 10):
First you need a good, solid cast iron frying pan. Take the steak out of the fridge an hour or so before you cook it.

Also agree.

Quoting EMBQA (Reply 10):
I go mediun rare as well. I saw once on FoodNetwork to cook a steak this way, and I've never gone back....

First you need a good, solid cast iron frying pan. Take the steak out of the fridge an hour or so before you cook it. The meat should be at room temprature before cooking......cool is OK, but not right out of the ice box. This will give you a much better cook. Turn the oven on high or about 350 - 400 degs. Coat the bottom of the pan with Peanut oil. ONLY use peanut oil as it has a much higher flash point and smokes less.... but still be careful...!! Put the pan in the oven to get hot. While the pan is warming season your steak with your favorite spices.... salt, pepper..whatever you like. I use Kosher salt. After about two minutes open the oven and lay in the steak. Time depends on the thickness, but for a thick Rib Eye I go 2 minutes a side.. or until it's seared good..!! Leave the oven door cracked and STAY close by to watch it...!! You'll get the feel quickly what works best for you and how you like it. Use tongs to flip it as using a fork or poker lets out the good juices. When it's ready, pull it and and remove it from the pan and place it on a plate it sit..!! DON'T TOUCH IT...!! Let it sit for about 5 minutes or so... Just enough time to get your plate out, pop open a good frosty beer. Sitting allows the juices time to pull back into the beef. It you start messing around early, all the juices come out and the steak is dry and nasty...... now enjoy.

I do it almost the same, but I rub it with olive oil and season it when I take it out of the frig. (I use the warm up to room temp time to do the salad and other stuff) ..... put it in crazy as a lune hot cast iron skillet, (which should be well seasoned, but dry) on top of the stove..... depending on how thick (I'm a filet mignon lover) turn it at appropriate time (5 mins. +/- = 2") the same on other side.....(Do the finger touch thing.... or break down and buy a damned meat thermometer) set it aside, cover w/ aluminum foil to continue cooking while I make a simple wine reduction with butter.

It works so often, I'm embarrassed to admit how simple it is.



There's nothing more beautiful than flying into the dawn.
User currently offlineANCFlyer From , joined Dec 1969, posts, RR:
Reply 14, posted (8 years 9 months 3 weeks 4 hours ago) and read 3734 times:

Search Engine . . . .

Best Way To Cook A Steak? (by Brendan03 Jan 8 2006 in Non Aviation)#ID1061258


User currently offlineTom in NO From United States of America, joined Nov 1999, 7194 posts, RR: 33
Reply 15, posted (8 years 9 months 3 weeks 4 hours ago) and read 3723 times:

Quoting Gilligan (Reply 12):
Get in car. Drive car to Ruth Chris. Have seat in Ruth Chris and order perfect steak. Has not failed me yet.

Took the words right out of my mouth wink . I too let Ruth's Chris Steakhouse cook it for me.

Tom at MSY



"The criminal ineptitude makes you furious"-Bruce Springsteen, after seeing firsthand the damage from Hurricane Katrina
User currently offlineAirbusA346 From United Kingdom, joined Dec 2004, 7437 posts, RR: 2
Reply 16, posted (8 years 9 months 3 weeks 4 hours ago) and read 3719 times:

Emmmmmmmm.......Steak.  yummy   yummy 

Tom.



Tom Walker '086' First Officer of a A318/A319 for Air Lambert - Hours Flown: 17 hour 05 minutes (last updated 24/12/05).
User currently offlineKiwiinOz From New Zealand, joined Oct 2005, 2165 posts, RR: 5
Reply 17, posted (8 years 9 months 3 weeks 3 hours ago) and read 3703 times:

Quoting Derico (Reply 3):
There are no perfect steaks outside Argentina

I agree with this. They truly are the best beef producers, although there are a couple that are not too far behind.

Quoting CO7e7 (Reply 7):
That's how i check mine! is there another way to check for it without cutting it?

Obviousely chefs and stuff just know how it's meant to feel and don't stand in the kitchen doing the finger thing. But feel is always the best way. Timing each side is subject to inconsistencies like thickness of the steak, type of cut, heat of the pan/grill etc.


User currently offlineComorin From United States of America, joined May 2005, 4903 posts, RR: 16
Reply 18, posted (8 years 9 months 3 weeks 3 hours ago) and read 3696 times:

The perfect steak - fly F on Gulf Air and let SWISSER cook one for you!

Here are some tips:

1. Room Temp to start
2. Lots of Salt /Pepper - old wives tale that salt will draw out the juices.
3. The right cut - don't use cuts meant for roasts.
4, Very High Heat to sear, then pop pan in oven to finish cooking.
5. Remember steaks continue to cook after removal from heat, so let it sit.
6. Marinades don't really penetrate far enough into the meat to have much effect - they just provide surface seasoning.
7. Slice the meat correctly - across the grain.


User currently offlineDougloid From , joined Dec 1969, posts, RR:
Reply 19, posted (8 years 9 months 3 weeks ago) and read 3671 times:

Quoting KiwiinOz (Reply 17):
Quoting Derico (Reply 3):
There are no perfect steaks outside Argentina

I agree with this. They truly are the best beef producers, although there are a couple that are not too far behind.

Suh, I beg to inform ya that you have just declared war on the People's Republic of Nebraska.

I suggest a duel.

Cowflops at five paces.

It's simple really. Range cattle are raised on grass. They take longer to raise, and they taste different from cattle that are raised in pasture and finished in feedlots. Ultimately it is a matter of what you get used to. It's really no different than some folks developing a taste for a good cabernet where others prefer something different. When I lived in California most of the beef we got was western range cattle. The meat was a bit darker in color and had a different taste. When I moved to Iowa the local beef took a bit of getting used to, as it smells different. But it's all good. We do raise some pretty decent beef here.

I'm sure that as Argentine soy production increases that more of your cattle will be fed in feedlots where all that oilseed cake can be put to good use. One byproduct, if you will, of the rapid development of ethanol plants that are making motor fuel in these parts is a lot of DDGS is freed up for cattle feeding. Cows like the stuff, and the yeast residue increases the nutritional value of the product significantly.

Now. I WILL concede that there's something Argentine cattle have that we do not include in ours. It is available as a no cost extra.

http://news.bbc.co.uk/2/hi/americas/4694532.stm


User currently offlineEMBQA From United States of America, joined Oct 2003, 9364 posts, RR: 11
Reply 20, posted (8 years 9 months 3 weeks ago) and read 3670 times:

Quoting Msllsmith (Reply 13):
I do it almost the same, but I rub it with olive oil

I will do the same sometimes, but only rub the steak.... Olive Oil will smoke and burn if you use it in the pan



"It's not the size of the dog in the fight, but the size of the fight in the dog"
User currently offlineMsllsmith From United States of America, joined Feb 2004, 396 posts, RR: 8
Reply 21, posted (8 years 9 months 3 weeks ago) and read 3666 times:

Quoting EMBQA (Reply 20):
I will do the same sometimes, but only rub the steak.... Olive Oil will smoke and burn if you use it in the pan

Yes, rub olive oil only the steak..... sorry if I didn't make that clear.

(I recently paid 23.99 for a pound of filet mignon..... I'm thinking of living on only nuts and berries)(possibly in the woods)



There's nothing more beautiful than flying into the dawn.
User currently offlineCanuckpaxguy From , joined Dec 1969, posts, RR:
Reply 22, posted (8 years 9 months 3 weeks ago) and read 3658 times:

Rules of thumb:
> A good steak NEVER needs a marinade, salt, pepper or spice.
> A steak should NEVER be overcooked.
> NEVER buy cheap meat.
> Dispose of all BBQ sauce. It has no place near a decent steak.

Picking a good steak.
> You want it to be well marbled, but not grissly.
> You do NOT need to spend a fortune on things like Kobe beef. It's just not worth it. The most expensive you should consider is Black Angus.
> Experiment with different kinds: flank, tenderloin (filet mignon), porterhouse, t-bone, tri-tip etc.
> Ask your butcher or meat manager for help. They LOVE talking about steak.

Cooking Considerations:
> Take into account thickness, cut, bone-in/out, cooking preference etc.
> The best steak are ALWAYS cooked on an open flame, not fried. If you don't have an open flame, an indoor grille, (even a George Foreman) will suffice.

Let's say you have a nice strip loin, medium thickness, and you like your steak cooked "medium". Here is the absolute best way:

1. Warm your BBQ to just above medium heat.
2. Lie your steaks down on the BBQ DIAGONALLY, close the BBQ lid and wait 3 minutes.
3. Open lid; rotate steaks 90 degrees. Close lid for another 3 minutes.
4. Open lid; flip steaks. (Make sure they're lying on a diagonal). Close lid for another 3 minutes.
5. Open lid; rotate steaks 90 degrees. Close lid for another 3 minutes.

For a rarer steak, use 2-3 minute intervals. For well done steaks, use up to 4 minute intervals.

The only reason you cook steak on a diagonal, and then rotate them 90 degrees is simply so that you get the nice diamond shape pattern on the finished product.

If you forget all other rules, remember this one (as it is probably the reason you had a tough steak): NEVER EVER flip your steak more than once, EVER.

That, ladies and gentlemen, is how to make the perfect steak. Once you've mastered this, then you can experiment with marinades and the like --- but you won't want to. Marinades and spices only mask the true flavour of a steak, so unless you're buying cheap meat, don't waste your time on the fancy additives (flank steak is the ONLY exception).

Enjoy.

G

[Edited 2006-03-07 03:38:36]

User currently offlineEMBQA From United States of America, joined Oct 2003, 9364 posts, RR: 11
Reply 23, posted (8 years 9 months 2 weeks 6 days 23 hours ago) and read 3641 times:

Also, if your store sells dated steak take a good look at that. You need to know what to look for, but aged beef is by far the best. I'll always go there first and find a deal.


"It's not the size of the dog in the fight, but the size of the fight in the dog"
User currently offlineBoeingfanyyz From Canada, joined Jul 2005, 991 posts, RR: 2
Reply 24, posted (8 years 9 months 2 weeks 6 days 23 hours ago) and read 3637 times:

Quoting Saintsman (Thread starter):
What is the best way to cook a nice tender juicy steak?

Just give up and go to your local!!!  wink 

Cheers,
Boeingfanyyz  airplane 



"If it aint boeing, it aint going!", "Friends are like condoms...they protect you when things get hard!"
25 GuitrThree : Ohhh.. good idea. Want a good steak Saturday? Go buy one this Saturday, put it in the fridge, and eat it NEXT Saturday!! I'm always amazed by people
26 Yegmaster : AAA Alberta beef. There is nothing like it. And trust me, i've consumed a lot of steak. Cheers
27 Canuckpaxguy : GuitrThree, I think you and I would get along great! G
28 Post contains images Derico : Ethanol is not used in Argentina as fuel. You are confusing the country with Brazil or Iowa and other parts of the US. And the guy you were adressing
29 Post contains images Mirrodie : great thread. Over the summer, I bought about 5 pounds of filet mignon at Fairway for 5.99 a pound. sustom cut included. Been experimenting even since
30 Msllsmith : Yes Mirrodie I am on Long Island....... and this cow had to be raised on gold dust..... but it was really good!!!! BTW.... the one flip method is the
31 Acho : Try it marinated in lime, Worcestershire sauce and Maggi Sauce (not sure if this Maggi is available outside Mexico). If you can't get Maggi it doesn't
32 Post contains images ME AVN FAN : if you like it "very well done / tres bien cuit" you should make cuts into it and frequently add butter, curry, HP1-sauce, soy-sauce, Harissa, and ot
33 Comorin : Wasn't there a Peter Luger in Great Neck? I had a steak for two there 10 years ago - forgot the date but the steak was memorable. I guess she's proba
34 Dougloid : Hell, you could do that to a Geneva phone book and it'd taste good.
35 Dougloid : I know that. Look at what I said. ",...making motor fuel in these parts" Read before you pull the trigger right? Everyone knew from the context where
36 KiwiinOz : I agree!! If you like the taste of well cooked meat, (which seems odd as it's a pretty weak taste), then fair enough. But if you're going to smother
37 ME AVN FAN : no, no, good beef really becomes excellent when being "very-well-done", but a good piece of lamb is even better
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