Steak cooking methods

[teg]

Reminds me of a Fondu restaurant that I took friend too... His comment when leaving "can't wait to tell the guys back in the mountains how much THAT cost... and I had to cook my own meat!!!"

I know better than to go to a sushi restaurant with him!!

 

[deerefan]

Thanks for all the great ideas. Some of them I already do and some I will try. The skillet method has really peaked my interest and I plan to test it soon. I bought 3 NY Strips from Fresh Market this weekend. I usually get them at Winn Dixie. Quality of meat is the biggest factor as I noticed the Fresh Market cuts were much better in both quality and taste. How do you guys test for doneness? Meat thermometer? Taughtness of meat? I usually make a small incision in the middle, but if not careful can loose some juices that way. When I take my steaks off, they sit for maybe 5-10 minutes before we eat them. Still warm when we take the last bite.

 

[/pine]

The touch test (surprisingly used by a lot of chefs)...

If the meat feels like you're touching your cheek...it's rare...

If the meat feels like you're touching your chin...it's medium...

If the meat feels like you're touching your forehead...it's well

 

[TomSeller]

What are all the skillet steak guys using as an oil?

 

[gsganzer]

What are all the skillet steak guys using as an oil?

Olive oil and butter for me. It's a seasoned cast iron skillet, so you don't need much. My skillet usually stays seasoned with bacon grease.

 

[Egon]

Anyone do steak in a covered pan at low heat with just a tad of water added?

 

[Sawyer Rob]

Anyone do steak in a covered pan at low heat with just a tad of water added?

NOT on purpose!

SR

 

[ch1ch2]

Nooo! Steaks should only ever be barbecued.

I agree with your idea.
I disagree with your use of the word barbecue. I am from the South. The word should be grill.
Steaks should be cooked on the grill over 450 degrees. Good sear, dripping burning and flavoring the steak.
Barbecue, in the South is a slow cook under 250 degrees.

 

[ch1ch2]

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

Need is the question. I have tasted many a good steak that did not rest. I have tasted many a great steak that did rest.

 

[TomSeller]

Olive oil and butter for me. It's a seasoned cast iron skillet, so you don't need much. My skillet usually stays seasoned with bacon grease.

I have traded out olive oil for avocado oil in higher temperature pan cooking. Extra virgin olive oil has a low smoke point and burns easily.. Avocado goes to around 500 degrees yet has almost the same mono, poly and sat fat ratio as olive oil. Tastes buttery too and pans clean up better. Good stuff.