Cooking the perfect steak

[bcoop]

<-- big fan of meats...

[Roscoe]

lol I get tired of preaching Costco cause nobody "gets it"...the standard excuses that mean nothing.

<-- big fan of Costco meats...

[kingjason]

So I was looking for the ultimate all around grill today and realized there is no such thing. Then I got to looking for a cheaper propane grill, a charcoal grill and a smoker. LOL I love Academy they had a 600 professional grill on sale closeout for 249.99 and their electric smokers were 179.00. The grill has a searer, rotisserie with indirect heater, 4 burners and halogen lights in the back. Cooks at 600 degrees and up no problem. It was cheaper for both, then it was an off brand egg, so I figured why not. I went to Costco and grabbed some steaks then let them sit on the counter salted up for 1 hour. Washed and patted dry, then fired the new grill up. Seared them on each side 30 seconds, then cooked them 4 minutes a side at 500 degrees since they were about an 1 1/4 or so. Best damn steaks I have ever made this thread rocks. I also used some soaked wood chips but do not think the grill is seasoned yet. I could of let them go another minute per side but I am still learning.

[SC457A]

Yep, this method is outstanding but has left me a smokey kitchen a few times. lol

Very true... open some windows, crank fans on high....

[Jester]

Pan Seared Rib Eye
Recipe courtesy Alton Brown
Show: Good Eats Episode: Steak Your Claim
Rated: 5 stars out of 5

Ingredients
1 boneless rib eye steak, 1 1/2-inch thick
Canola oil to coat
Kosher salt and ground black pepper
Directions
Place 10 to 12-inch cast iron skillet in oven and heat oven to 500 degrees. Bring steak(s) to room temperature.

When oven reaches temperature, remove pan and place on range over high heat. Coat steak lightly with oil and season both sides with a generous pinch of salt. Grind on black pepper to taste.

Immediately place steak in the middle of hot, dry pan. Cook 30 seconds without moving. Turn with tongs and cook another 30 seconds, then put the pan straight into the oven for 2 minutes. Flip steak and cook for another 2 minutes. (This time is for medium rare steaks. If you prefer medium, add a minute to both of the oven turns.)

Remove steak from pan, cover loosely with foil, and rest for 2 minutes. Serve whole or slice thin and fan onto plate


-Used this method last night on a T-bone. WOW

Yep, this method is outstanding but has left me a smokey kitchen a few times. lol

[Jester]

, David's Meat Market in Garland,

Yep, my Uncle Dave has a good shop.

Prime=Best.....meaning the most marbeling(sp) of fat....more fat is more flavor

Choice=excellent steak and this is what you will find the majority of.

Select= not much fat marbleing

I cooked a prime cut of ribeye last night(very nicely marbled) on the grill for the wife and I and was surprised at how bland it was. Cooked it perfectly medium rare but just didnt have any real flavor......yet, have cooked plenty of choice ribeyes and they tasted better. Ya just never know.

Davids Market carries choice Iowa corn fed beef with some prime cuts as well.

Get one of his prime new york strips, rub both sounds with olive oil, and proceed to coat in coarse cracked pepper and cracked sea salt, or Montreal steak seasoning, toss onto a HOT HOT HOT grill for about 5 minutes, flip the steak over just once, and cook for another 5 minutes. The olive oil will drip and cause flare ups, so be careful not to burn the outside. During last two minutes of grilling, put an amount of crumbled blue cheese on it to start melting, pull steak off grill and enjoy!

If you want it to not be "fancy" yet still perfect, lose the cheese or cover steaks in sauteed mushrooms and onions.

[0 GT 2]

[SC457A]

Pan Seared Rib Eye
Recipe courtesy Alton Brown
Show: Good Eats Episode: Steak Your Claim
Rated: 5 stars out of 5



-Used this method last night on a T-bone. WOW

I use this method each time I cook a Chunk-o cow.

[kingjason]

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

I tried this tonight with the 500 degree oven trick. I will say the steaks were perfectly done and really really tender. Not a huge fan of pan fried steaks but they were good. I cant wait to try that trick when I get my next grill.

[hxbernal]

Pan Seared Rib Eye
Recipe courtesy Alton Brown
Show: Good Eats Episode: Steak Your Claim
Rated: 5 stars out of 5

Ingredients
1 boneless rib eye steak, 1 1/2-inch thick
Canola oil to coat
Kosher salt and ground black pepper
Directions
Place 10 to 12-inch cast iron skillet in oven and heat oven to 500 degrees. Bring steak(s) to room temperature.

When oven reaches temperature, remove pan and place on range over high heat. Coat steak lightly with oil and season both sides with a generous pinch of salt. Grind on black pepper to taste.

Immediately place steak in the middle of hot, dry pan. Cook 30 seconds without moving. Turn with tongs and cook another 30 seconds, then put the pan straight into the oven for 2 minutes. Flip steak and cook for another 2 minutes. (This time is for medium rare steaks. If you prefer medium, add a minute to both of the oven turns.)

Remove steak from pan, cover loosely with foil, and rest for 2 minutes. Serve whole or slice thin and fan onto plate


-Used this method last night on a T-bone. WOW

[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.

[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.

[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.

[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.

[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.