Del Friscos quality steak

[bcoop]

I'm not going to lie. I don't use charcoal for steaks. I don't get the point in burning coals for 3 hours when cooking steaks is 10 minutes or less.

Flavor, yo.

[mstng86]

Not everyone balls like you and I do, with two grills. There is even more room for error when using charcoal.

I'm not going to lie. I don't use charcoal for steaks. I don't get the point in burning coals for 3 hours when cooking steaks is 10 minutes or less.

[bcoop]

Whoa whoa whoa... bottle? Pressure?

Does not compute!

Not everyone balls like you and I do, with two grills. There is even more room for error when using charcoal.

[jluv]

No kidding. On the finger test, it has never let me down. You're looking for a tender squish. It's easy. You can still err on the under cooked side. Even using the same grill, same cut, same thickness - grills behave differently on different days. More pressure in the bottle gets more heat. Less pressure in the bottle gets less heat. Outside temp can make a huge difference, etc. that's why I try to encourage people to stop with the time thing.

Whoa whoa whoa... bottle? Pressure?

Does not compute!

[Baron Von Crowder]

I tenderize mine like a man.

[yellowstang]

No kidding. On the finger test, it has never let me down. You're looking for a tender squish. It's easy. You can still err on the under cooked side. Even using the same grill, same cut, same thickness - grills behave differently on different days. More pressure in the bottle gets more heat. Less pressure in the bottle gets less heat. Outside temp can make a huge difference, etc. that's why I try to encourage people to stop with the time thing.

So you're saying my fancy steak timer is no bueno?

[bcoop]

I agree. It seems like most posts in this thread are leaning towards overcooked steaks.

No kidding. On the finger test, it has never let me down. You're looking for a tender squish. It's easy. You can still err on the under cooked side. Even using the same grill, same cut, same thickness - grills behave differently on different days. More pressure in the bottle gets more heat. Less pressure in the bottle gets less heat. Outside temp can make a huge difference, etc. that's why I try to encourage people to stop with the time thing.

[Cooter]

the only steak in existence is a filet, so I'm speaking of filet here...

I don't have a bunch of fancy equipment, so just a stove and a pan. I crank the heat up and make sure the pan is good and hot. salt and pepper on the steak.

drop it on the pan for 45 seconds, flip, butter the seared side and let it sit for 45 seconds, flip, butter the freshly seared side and cook it for 1.5 min or so, then flip and cook the other side for 1.5 min or so.

the butter helps to put a nice crispy sear on it and certainly doesn't hurt the flavor

[jluv]

You need more heat, and far less time. The longer it's over the fire, the more liquid you lose.

I agree. It seems like most posts in this thread are leaning towards overcooked steaks.

On another note, the thumb thing doesn't work for me, personally. Too much room for error. It kinda feels like this or maybe it feels like that - I just can't tell well enough to be sure. The timing thing works perfect for me, like a science, BUT I always cook the same cut and make it a point to get the same thickness. I'd just be guessing with thinner cuts. I will say that any time in the past where I thought a steak needed to go another minute or two longer than planned, I end up overcooking it. It's to the point now that I'd much rather undercook it than overcook it. If I shoot for medium rare and get rare, so be it. If I get medium, I'm displeased. If I get medium well, I'm disgusted and embarrassed.

As I read these posts about 8 minutes per side, I cringe. Must be a weak fire.

[AdamLX]

I have a Le Creuset skillet that I put in the oven at 500*F. Once that's hot as shit, move it to a gas burner that's also on high. 30-45 sec on each side of the steak, then back into the oven. ~3-4 min per side is usually good depending on the cut

Same method here. Times vary on thickness obviously.

[bcoop]

I prefer grilling straight on the rack over high/med high, but for a skillet steak I'm still going to be outside on the grill on medium heat.

If you have a thick cut, render the fat on the sides (biggest fat edge first) so you can sear and crust up the faces of the steak better in beef fat. Takes a little while and you mostly have to just hold it upright with tongs.

Once the sides are seared up, gauge how much fat is rendered in the pan. You want some, but you don't want a stew so dump out enough to leave a nice coating. then add a couple tablespoons of butter (real butter like Kerrygold) and sear the faces of the steak for the maillard reaction.

After the steak browns nicely on one side(say 5 mins or so) pull the steak out and dump the fat and butter (which is on its way to being burnt and bitter) and replace it with more butter. Pop in the steak on the reverse face.

Best part. As this side browns, you baste the just browned side in all that nice melted butter.

At this point, its prolly been on the grill over medium heat for about 15-20 mins. Pull it out and let it rest for about half the time its cooked. I will put it in to an oven on warm to rest so I can get all my sides finished up. remember the steak will continue to cook while resting so don't pull it off too late - you want to coast into medium rare.

You need more heat, and far less time. The longer it's over the fire, the more liquid you lose.

[mstng86]

At Costco you can get 4 bricks for the price of 1 at Central Market.

We don't buy any other brand of butter now.

Yup, thats what she bought.

[Binky]

That kerrygold butter is quality stuff. The wife bought some for th firsr time and it's the best butter I ever had. Haven't thrown it on a steak yet

At Costco you can get 4 bricks for the price of 1 at Central Market.

We don't buy any other brand of butter now.

[BMCSean]

Are you sure that's not just a lump of the coal you're eating?

[BMCSean]

Sounds like my grandpa. "I want it well done and then leave it on another 5 minutes"

LOL, my sister is the same way. I'll eat beef jerky instead of that, depending on what cut it is I usually prefer medium rare-medium.