Steak

[ink]

To cook a steak to my proper liking you must first have a charcoal grill. Coals should be burned down to 3/4 white showing as to get a good even, hot to medium heat. Don't let flame hit the meat! Salt, pepper, garlic salt. I like to keep it simple and not over power the beef flavor with fancy sauces or spice rubs. I like steak cooked medium rare to medium. Keep the grill lid closed and shut the vents to almost closed so you get plenty of charcoal smoke in the meat.

Steak cuts I like best are T-bone and Porterhouse. Those may be too much for a little lady to eat, so I'd suggest a juicy filet wrapped in bacon for her.


I'm grilling frog legs, gator and jumbo tiger shrimp tonight!  

 

frog legs are disgusting..(even farm raised ones taste like pond)...gator and Jumbo Shrimp are the exact opposite.


Shida the best way to cook steak is find a good tasty sauce(I prefer teriyaki)...if possible let it marinate in it for a few days(best if you can remove all the air in a vacuum sealer)....let the meat get to the point of almost being bad.....get the frying pan searing hot....slap that steak in so it sears the surface, flip it over in about 1 minute...searing the other side....depending on how thick the steak is will depend on how long you leave it on, also depending on whether the wife likes it rare or well done?    me I like it rare as possible.....the best tasting steak is Filet Mignon/tenderloin...it is the strip of meat that runs up the spine on the inside of the cavity....there is not a better tasting steak out there, if you can get that get it....outer loin is almost as good.  

edit

oh and stay away from "cube steak" it is a thin piece of crap that taste just like.....crap.

"Cube steak is usually made from beef. Traditionally, cube steak is taken from the beef round primal cut, which is well exercised and quite tough. But cube steak can be made using any tough cut of beef."

[JimmyC]

or you could make a pie with that steak   

[shotgunneeley]

If we could only have one grill we'd choose the "Portable Kitchen" Grill. Its just the right size for a family, keeps the temperature even, and is fairly cheap.

Here it is on amazon:
http://www.amazon.com/gp/aw/d/B00005KAXY/ref=aw_d_detail?pd=1

[guncrasher]

frog legs are disgusting..(even farm raised ones taste like pond)..

figures, only a muppet would object to eating tasty frog legs  .


semp

[kilo2]

Nothing quite as good as a nicely cooked steak.

[RedBull1]

but I confess I have no idea how to cook the stuff so I figured I'd ask in surely the most appropriate place, a forum full of Americans 

If I could somehow fit that in my sig I would

[Seanaldinho]

Has anyone ever been to Mcguires Irish pub in either Destin or Pensacola FL?

They have a 1 lb New York Strip that is to die for... delicious

[APDrone]

1.  Move to Nebraska, USA
2.  Find the section in any of the local grocery stores that have one of these:



3. Procure a Weber grill and apply fire until you have this: (seasoning not needed, tho a wrapping of bacon is a nice touch )



4 Enjoy:

[ink]

figures, only a muppet would object to eating tasty frog legs  .


semp

 

hey if you like eating something that taste like pond...more power to ya

and when I land kills it says SUICIDE DWEEBZ  for a reason

[Chalenge]

Okay, I need some specific help and this must be the place to ask. Mrs. Shida has to increase her protein and fat intake presently. She's partial to a bit of steak now and again, but I confess I have no idea how to cook the stuff so I figured I'd ask in surely the most appropriate place, a forum full of Americans  

We only have access to ordinary ovens / rangetop thingies, no BBQ grills or anything like that. How do I cook it just right, not too much / too little and what can I do to add variety, such as sauces and flavourings. I live in Europe but can in theory go to the American shop in Amsterdam.

Help please, let the best recipe win!

It seems most people still have trouble reading and understanding.  

Broiling is a very common method in places where the weather and insects do not allow for grilling unless you have an inside grill (not so rare in America but very rare elsewhere).

When you buy your meat just find something with a nice edge of fat around it. Then you can wrap foil around a wire rack (cooling/cookie racks) and then place that on top of a cookie sheet or cookie pan. Season as you like it. Everyone has different tastes for seasoning. I use cheaper Mccarran whiskey plus spices overnight in the fridge.

1/4 cup Mccarran whiskey
1/4 cup soy sauce (big with my wife)
1/4 cup Dijon mustard
1/4 cup finely chopped green onion
1/4 cup packed brown sugar
1 teaspoon salt
1 dash Worcestershire sauce
ground black pepper to taste
(I add an Asian spice also but I know you wont like it much on red meat)

Set the oven to broil and put the oven rack in the middle. Broil with the door slightly open and keep an eye on it. When it looks about right (the appearance you see when you eat steak) then flip it. The first time through you might want to test it by cutting the meat and checking the interior color.

This is the most awesome marinade for anything that is meat... even fish and shrimp.

[Rash]

Go to http://www.bbqu.net/index.html

APdrone has the right idea.  I use a weber grill.  However with those thick cuts of meat, its hard to judge on how well or raw they're cooked.  Those tasty parts of a cow that run along the back and ribs are usually cut thick (rib-eye, t-bone, porterhouse and filet).  Never measured the thickness, but they're an 1-1/2"?   I still over or under cook them from time to time.  I've paned seared them, then finished them off in the oven.  Not as good, but still tasty.  Just need a good sauce to but on them.

Search bbqu's web site for prime cuts of beef.  He show's how you can push down on the meat, and gauge how they are cooked.

[nrshida]

These are great recipes and advice. Many thanks every one. Indeed we are unable to grill if t involves direct combustion because we live in apartments. Can a similar effect be achieved with one of those aluminium pans, the ones with the ridges in them?

What is broiling? Is that were you fill an electric kettle to the brim, set it running and then toss the steak in, closing the lid behind it?

Some of the marinades sound very tasty. Thanks all for contributing.

[eagl]

Broiling is where you put something in the oven and cook it with direct heat from the top burners.

American ovens usually have a heating element on the bottom that is covered with a metal shield so the heat is not directly on the food, and an un-covered heating element on the top that gives direct heat to food from the top.  "Baking" uses the bottom element, "Broiling" uses the top element.  This can be either gas or electric, doesn't matter.

Broiling is sort of like using a grill, but upside down since the heat comes directly from the top not the bottom.

Non-US ovens may not be exactly the same or may use different words for the same thing.

You can also get a "toaster oven" which is pretty much just a small broiling oven that can fit on a countertop.

[Hap]

Skillet and steak is your friend.  Figure it out.  This from a guy who worked in fine dining restaurants.  There are other ways better ways.  But if all you have is a pan and a range, you can cook GREAT steak.

[Reschke]

Has anyone ever been to Mcguires Irish pub in either Destin or Pensacola FL?

"I'll have what the gentleman on the floor is having!" My all time favorite T-shirt was from there along with the Muff Divers Intl shirt I had in college that said "no muff too tough we dive after five!"

Anyway yes they have a kick butt steak there but it isn't their specialty.