How do you cook steak?

[Dan Hunter]

I also use Montreal Steak seasoning. I push it into 2" thick cuts and let it sit in the refridge for a day.

I have a six burner/grill Viking stove but I NEVER use the grill and probably should replace it with a griddle. I use FOUR cast iron individual serving trays directly over a burner and load 'em up with heat.

I put two tablespoons of bacon grease on two trays (if I'm cooking two steaks) and cook 'em for a few minutes until it as a good sear. Shortly before they're ready to cook the other side, I put bacon grease on the other two trays and transfer them over pouring the contents over as well and then just sit the first trays on top of the steaks.

 

[om21braz]

Lots of good methods - here's a link to some

Primal Grillｮ with Steven Raichlen

 

[two_bit_score]

A while back, took my parents out to dinner. Place had prime rib. Wife and order the Prime Rib, rare. Mom has something else. Dad... Dad orders prime rib. Well done..... The look on the waiters face!

My Dad has always liked beef well done. I used to when I was a kid, cause that is what Dad did. But, it's been a long long time since I changed from well done to rare/medium rare. And to this day, I do not know why Dad likes the flavor cooked right out of the meat. And then adds steak sauce...

An end cut, well done is my favorite way to eat prime rib. It's a step out side the box and the only thing I ever order well but it is always very good.

 

[Car Doc]

We coat ours with course sea salt cover and let sit on the counter for 1hr per inch of thickness. We normally buy custom cut 1 1/2 thick certified angus (CAB) ribeyes.

Then after the 1 1/2 hour wash that off pat dry and season with fresh ground black pepper (no more salt) and I add dried tyme to mine (wife doesn't do this just me) sprinkled on and and pat that in good and cook over a 800-900 degree charcoal/wood pit.

3 minutes a side and flip 3-4 times and pull off at 125 degrees internal (med rare) and cover with foil for 10 minutes and serve pour juices back over steaks.

 

[beppington]

Are we talking salmon steaks in this thread??! :drool: :licking: :thumbsup:

 

[two_bit_score]

Might be another thread but where are your favorite 'everyday' places to eat steak?

Besides home, of course.

Not the high dollar places to take clients or the super special occasion places but the one or two or three where you know you can always get a good, well prepared steak at a decent price.
.

 

[LD1]

I know at our local red lobster, they have ALWAYS had an excellent New York Strip Steak. And I usually dont care for strip steak, but theres is as good as any ribeye I have had.

cant remember for sure, but it seems like a $20 meal for a 16oz I think

 

[RobertN]

The 50 Grand in Pollock Pines, Ca. On H50 1/2 way between Sacramento and Lake Tahoe.

Or, Poor Reds in El Dorado. Although it is known more for ribs, and Gold Caddilacs. Been around since the 40's.

Not the high dollar places to take clients or the super special occasion places but the one or two or three where you know you can always get a good, well prepared steak at a decent price.
.

 

[RobertN]

I like various end cuts especially with all the spices usually found on then. But prime rib, I like best rare

An end cut, well done is my favorite way to eat prime rib. It's a step out side the box and the only thing I ever order well but it is always very good.

 

[scgargoyle]

I always joke that I like my steak just past the point where a veterinarian could save it....

I cook it hot and fast over charcoal. If a steak is really thick, like more of a small roast, I'll slow smoke it to 120 degrees internal, then sear the outside on a hot fire. If the beef lacks fat, which much beef today does, melt some butter on it towards the end of cooking. With practice, you can judge how well done steak is by poking it with your finger.

We usually get strip steaks if they are on sale. Tougher cuts get marinated. We also like fennel seed on beef, but many people don't.