Steak cooking methods

[ray66v]

It takes me about 10-15 minutes to eat a plate full of food. So every bite of steak eaten after about half way through has rested. I don't notice the last bites being any better than the first

Clearly, you don't get it, and don't want to. I got it.

 

[LD1]

Maybe not. I have ate steaks that have sat, and ate them fresh. I prefer fresh.

Whenever grilling steaks at my parents or the in-laws, its more formal....pull the steaks off and cover with foil and place on the table. They sit there for 5 minutes or so while everyone is making their plate. It's "rude" to dig right in.

At my house, the plates are made and the steaks are pulled off the grill when everyone is actually ready to dig in.

I like fresh.

 

[/pine]

Clearly, you don't get it, and don't want to. I got it.

As long as folks are happy with the way their steaks turn out...everybody's happy (but the steer)...!

I do have a suggestion for anyone that does not let their steaks sit for just a minute or two (depending on how thick it is) before cutting...give it a shot...I usually add a tab of butter on top and by the times it's melted it's ready (I prefer thicker steaks)...

FWIW...previously frozen meat will not re-absorb as much of the moisture cooking brings out...a fresh (never frozen) steak should re-absorb 75%+ of the moisture as the temperature of the "resting" meat equalizes... some juice should seep out during the process but not much after cutting, the meat will just be "juicier"...!

BTW...IMO It doesn't get much better than sopping up roast beast juice with a chunk of bread etc...

 

[buickanddeere]

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:

Lost any interest dining at Red Lobster after last Sunday's football game half time show.

 

[2LaneCruzer]

Once ate at a steakhouse with a alternate, although similar method. They brought your steak out off the grill - been on just barely long enough to get stripes. Along with the steak was a slab of polished granite? approx. 2" thick x maybe 8" x 8". Stone slab was very hot. Cut off and cook every bite to your taste with last bite as hot as the first. A little different, but very good steak somewhere in Savannah, GA.

That's interesting that you should say that. When I built a table for my BGE, I bought a piece of polished granite, 18" square and set it in the table below the Egg. I chose granite, because in doing some research on the heat tolerance of granite, I found a video of a fellow who took a piece of granite counter top, heated it up with a propane torch, and cooked a steak on it.

 

[TomSeller]

My steak rests only while I take the time to slice a tomato and onion to eat with it. Often that is my whole meal. Simple.

 

[MossRoad]

I take the steaks off the grill onto a platter, carry them into the house and set them on the table. By the time everyone gets to the table, gets their drinks, gets settled, etc... Then you load up your plate and by the time you dig in, the steak has sat for a close to 4-5 minutes and that's about all I'd like them to sit.

 

[Ed of all trades]

My steak has rested quite a bit while still on the hoof. :laughing: I have had steak that rested and steak that was right off of the grill, I like right off the grill. I like my steak fresh to, ageing is as stated somewhere above nothing more than rotting. I don't like rotting steak. If that is what you want that is fine with me, If it makes you happy why should it bother me? Go ahead and get everything ready and have steak for supper tonight, the way you like it, and enjoy. Ed

 

[Egon]

Nothing like hanging to tenderize.

 

[Ford850]

The last bite of steak always tastes more moist to me, but it's from the little tears dripping on it. The last bite of a good grilled steak is like the last day of a vacation for me.