Cooking the perfect steak

[mr tinfoil hat]

I just put my Outback Steakhouse seasoning on it. I have a buddy at Outback that gave me a 5lb bag of their secret seasoning.

[ceyko]

secret seasoning.

Whoa! Damned hypocrite, any other time you don't like secrets!!!

[streetdemon70]

I cooked some steaks the other day and salted them for a hour before i started cooking them and it made a big difference.

[8mpg]

I cooked some steaks the other day and salted them for a hour before i started cooking them and it made a big difference.

An hour is a long time to salt them. Depending on the thickness, I do 30-35 min max for 1.25" ribeye.

[Lone Sailor]

An hour is a long time to salt them. Depending on the thickness, I do 30-35 min max for 1.25" ribeye.

You obviously haven't read the entire thread.

[mstng86]

We had the Hawaiian ribeye at Hillstone/Houstons last night. Those steaks were great.

[unkoricky]

An hour is a long time to salt them. Depending on the thickness, I do 30-35 min max for 1.25" ribeye.

I do 20-30 minutes a side depending on time.

[bcoop]

An hour is a long time to salt them. Depending on the thickness, I do 30-35 min max for 1.25" ribeye.

an hour per inch of thickness....

[mstng86]

Anyone else have a huge appetite the day after having steak for dinner? I always feel like I need a huge breakfast the next morning.

[8mpg]

an hour per inch of thickness....

I'll try it. But it sounds like overkill. I put enough salt on them they look white for the 30 min.

[8mpg]

You obviously haven't read the entire thread.

Went back and looked it over again an I don't know what the he'll you are talking about. Salt time 30 minutes. Out in the counter time 1 hr.

[Lone Sailor]

Went back and looked it over again an I don't know what the he'll you are talking about. Salt time 30 minutes. Out in the counter time 1 hr.

Well if you couldn't find the links to the salting methods in this thread then either someone editted their posts or you are blind. 1 hour is not overkill for a 1"+ thick choice steak.

[bcoop]

http://steamykitchen.com/163-how-to-...me-steaks.html


Anyways... i'll usually just buy cheap ol T-Bone Steaks and cook them in a pan.

I usually just put salt and pepper. My gf eats everything with a sauce so i dont mind her using A1 after... But if she used ketchup, i'd have to Chris Brown her hahaha.. i kid

Quoting for Tim - read the link in the above post...

The Steak Secret: massively salt your steaks 1 hour before cooking for every inch of thickness.

[8mpg]

Well if you couldn't find the links to the salting methods in this thread then either someone editted their posts or you are blind. 1 hour is not overkill for a 1"+ thick choice steak.

Quoting for Tim - read the link in the above post...

The Steak Secret: massively salt your steaks 1 hour before cooking for every inch of thickness.

I have read the link...I read that shit a couple years ago when I believe Elvis posted it on dfwstangs. Im saying...from lots of experience of salting steaks since then... I think 1hr is going to be overkill. I love me some Tom Thumb choice ribeyes cut at 1 1/4- 1 1/2" thick. I have tried 45 minutes and its was just to salty. 30-35 minutes is perfect for me with a dollop of butter hot off the grill (or oven)


ok ok...now I clicked it again, I salt way heavier than that....that must be the difference. When I salt it, the top an bottom is nothing but white salt. You dont see much meat.

[Superwho]

OK, I will see if my local Brookshires can do it before I go out to Garland.

The guys driving around going door to door probably aren't an excellent source. JK

I have actually never bought from those guys before. Usually don't even open the door.

http://www.gormansmeat.com/index.html

This guy is in Terrell, and has good quality cuts, I usually just eat the beef we raise on the ranch, but this is where I go for "supplemental" beef and pretty much any edible animal you can think of.