Steak cooking methods

[Ed of all trades]

Are you wrapping the taters in toil foil, when thrown on the coals?

No just get some ashes around them and pile the coals over them, Leave them there for about 1 hr and you will have the best baked potato you ever had IMO Ed

 

[buickanddeere]

That is one big cast iron pan. I have a lot of vintage cast iron, but not anything that big.

Bought it at Cabela's a year or two ago . Has a matching cover/lid too.

 

[LD1]

I have never much cared for NY strip.

Only time I will eat NY strip, is at red-lobster. And they have a NY strip that rivals what I can do on the grill with a ribeye. Dont know if its just my local red-lobster or if it is actually a strip steak as they have it listed.....but its taste and tenderness is that of ribeye. Everywhere else I have ever tried strip, and even at home, I cannot even come close to the flavor and tenderness of ribeye.

As to potatoes....we do that all the time in the coals. Straight from the garden usually, knock the dirt off, smear butter all over the skin, wrap in foil and burry in coals for ~20 min.

Do the same thing with corn too, only no foil. Just leave it in the husk, and thow them on a bed of coals, use the shovel and cover with coals. Depending on how hot your coals are, ~8-10 minutes and you'll have some of the best corn ever

I hate reading these threads first thing in the morning:mur:

 

[Clay45]

I have yet to find any method of cooking a steak on a skillet that is better than on a grill.

Only reason I do it is because steak on the skillet is still better than no steak at all when the winter months limit grilling.

But that said, I dont like propane for grilling either. Charcoal only for me. And I dont cook direct over the charcoal either. Indirect heat, with a little cherry wood or apple wood on the charcoal and all the vents closed down to give a nice smoked flavor to the steak. Cherry and apple are the best two I have found.

Once done, I'll raise the charcoal and get the grates nice and hot, and sear the steaks to give nice grill lines. I cook to medium. Nice pink but blood free.

But regardless of cooking style, quality of the meat matters more than anything. A crappy steak cooked the way I describe is still a crappy steak. And a good steak can be ruined as well with improper cooking. So make sure you start with a good cut. My favorite is probably ribeye, with porterhouse/t-bone a close second

X2 (charcoal only)

 

[2LaneCruzer]

I have never much cared for NY strip.

Only time I will eat NY strip, is at red-lobster. And they have a NY strip that rivals what I can do on the grill with a ribeye. Dont know if its just my local red-lobster or if it is actually a strip steak as they have it listed.....but its taste and tenderness is that of ribeye. Everywhere else I have ever tried strip, and even at home, I cannot even come close to the flavor and tenderness of ribeye.

As to potatoes....we do that all the time in the coals. Straight from the garden usually, knock the dirt off, smear butter all over the skin, wrap in foil and burry in coals for ~20 min.

Do the same thing with corn too, only no foil. Just leave it in the husk, and thow them on a bed of coals, use the shovel and cover with coals. Depending on how hot your coals are, ~8-10 minutes and you'll have some of the best corn ever

I hate reading these threads first thing in the morning:mur:

We buy fresh corn right out of the field in the Summer, blanch it and freeze it. When I cook ribs, I like to take the frozen corn, wrap it in Aluminum foil along with some garlic, salt, pepper and butter. After about an hour and a half on the smoker with the ribs, they are perfection!

 

[2LaneCruzer]

We've been buying a lot of T-bone steaks for 5.99/lb. and they're very good. I call ahead and I have them cut 1" thick. 4-5 minutes per side on high heat is all it takes for medium rare.

T-bone with a baked potato, sour cream, real butter, salt, and pepper, and a salad is my favorite meal. Several glasses of red wine with that meal beats going out to any restaurant that I've ever been to.

Kevin

I guess everyone has their traditions; I like my steak with mushrooms braised in butter and garlic, fried okra and a pear/lettuce/cottage cheese salad. Sharn Jean likes her baked potato.

 

[LD1]

I guess everyone has their traditions; I like my steak with mushrooms braised in butter and garlic, fried okra and a pear/lettuce/cottage cheese salad. Sharn Jean likes her baked potato.

Funny how when everyone starts mentioning their recipes, how similar alot of them are.

I do the same salad, but with pineapple rather than pear.....and a little paprika on top

 

[CR172]

Don't know what changed but strip steaks used to be great...have not had a tender one in ages...only buy them now when they are reduced...

[in general to the subject...]

Cooking meat (beef especially) needs to rest (continue cooking, then re-absorb moisture)...steaks are no different...red meat (beef venison etc...) should always be removed from the heat source when it is 6* to 10* below the desired internal temp...the larger /thicker the cut the longer the rest period needed...

That's an old wives tale or even a husbands tale. Meat does NOT need to rest after cooking......

 

[MMagis]

That's an old wives tale or even a husbands tale. Meat does NOT need to rest after cooking......

It most certainly does. That's not an old wives tale.

 

[CR172]

We will have to agree to disagree...... Check out the websit I posted a link to. Meathead is the Alton Brown of the grill. he knows his stuff and can back it up.

 

[LD1]

I have never let a steak "rest"

Actually, the longer it "rests" on my plate, the colder it gets and less juicy.

I try to time everything and have all the sides served out and plates ready. Then the steak goes straight from the grill to the plate for immediate consumption.

 

[cat fever]

I have never let a steak "rest"

Actually, the longer it "rests" on my plate, the colder it gets and less juicy.

I try to time everything and have all the sides served out and plates ready. Then the steak goes straight from the grill to the plate for immediate consumption.

Times 2.
Also, I only put pepper on my steak. Don't want to cover up the taste of the meat with anything else.:licking:

 

[aczlan]

Do the same thing with corn too, only no foil. Just leave it in the husk, and thow them on a bed of coals, use the shovel and cover with coals. Depending on how hot your coals are, ~8-10 minutes and you'll have some of the best corn ever

We do that in the summer with corn on the grill, cook it until the 2nd or 3rd layer of husks just start to blacken.

Aaron Z

 

[RobS]

The thicker the meat, the more important the resting. Won't do nearly as much for a thin steak as a large roast. It allows the juices to re-distribute as the temperatures equalize within the food.

 

[MMagis]

We will have to agree to disagree...... Check out the websit I posted a link to. Meathead is the Alton Brown of the grill. he knows his stuff and can back it up.

Are you sure you're not thinking of the old theory that searing meat seals in the juice? Because that is false.
But letting a piece of meat rest after cooking isn't. As mentioned, it become more important the larger the piece of meat is.

 

[ray66v]

I have never let a steak "rest"

Actually, the longer it "rests" on my plate, the colder it gets and less juicy.

The way most people cook a steak, on most grills today, it's dried out enough when you are done cooking, there is no point in letting it rest.

I used to think the same thing.

Here is what I have learned since: If the plate you let it rest on, does not end up with lots of juices on it, the meat is actually dried out.

True perfection is achieved through extremely high temperatures. They are much higher than most grills can achieve.

I coat both sides with seasoning, then sear them in butter, on a 1/2" stainless steel plate grill I fabricated. It's on a high BTU crab boiler burner. It gets so hot, it glows, if it's dark outside.

Once seared, the steaks are put together in a heavy duty foil bag, and baked inside my gas grill for 5-10 minutes at 350F, depending on how they are requested.

I can do anything from charred, with a cold center, to well done, and still have the steak juicy.

The steaks are put on a plate, and while they rest, and yes they need to now, the juices from the foil pouch, are used to make a pan sauce.

You can even cut choice quality meat, with a butter knife cooked this way. :thumbsup:

Chicken, and pork, are all juicy too, when cooked with enough heat. The junk they sell at the big box stores for grills, just can't get that hot.

 

[LD1]

There is always a pile of juice on my plate. When I cut the steak open, juice runs out.

Leave the same good tender piece of delicious meat on the plate for 20 minutes and come back to it, its like a totally different steak.

 

[/pine]

The average steak (1" thick) only needs to rest a few minutes...most meats will continue to cook after they are removed from the heat source...larger roasts can gain nearly 10* after while resting...

Something I learned from a grill chef at one of the top rated steak houses in the country (Berns, Tampa FL)...is dry mustard...it's a secret of many steak houses...it does not add anything to the steak it just brings out the natural flavor of the meat...

 

[s219]

T-bone with a baked potato, sour cream, real butter, salt, and pepper, and a salad is my favorite meal. Several glasses of red wine with that meal beats going out to any restaurant that I've ever been to.

Oh yeah, one of my favorites too!

 

[CR172]

I have never let a steak "rest"

Actually, the longer it "rests" on my plate, the colder it gets and less juicy.

I try to time everything and have all the sides served out and plates ready. Then the steak goes straight from the grill to the plate for immediate consumption.

+1 I agree