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Cooking Steak

Discussion in 'Food Talk' started by Polymerhead, Dec 29, 2013.

  1. Brodie

    Brodie Gear Jammer

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    Thanks it was! :)
     
  2. W Bishop

    W Bishop Stupid should be painful!

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    ^^^^^ What he said.
     
  3. Polymerhead

    Polymerhead [OP] Well-Known Member

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    Cooked another strip tonight. Thought I'd add salt as some have recommended. This one had been wrapped for 5 days in the fridge, with no dry time. Pulled it out an hour ahead of time, dried it off and salted liberally. After an hour it was soaking wet on the surface. I dried it and cooked to medium rare, finishing with pan butter and chèvre as before.

    I was surprised that it actually had a better crust & softer texture than the previous steak. This may have been due to the salt, but it may have also been due to the fact that it had 3 more days on the fridge to age, or perhaps because the pan was used now and not brand new. I'll continue to experiment. I think I'll go back to my butcher for a whole strip loin for testing material! :)

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  4. Justus

    Justus resident Apple Pie Monster

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    Dry rub, warm to room temp, super hot sear, then cook as needed by feel to medium... Rest....

    Cut with NON SERRATED blade, and enjoy with sauteed mushrooms.

    I hate hate hate serrated knives.... I want it sliced, not torn..... Hence I own 1 serrated blade for bread, all others are high carbon steel non serrated.
     
  5. LUSETACO

    LUSETACO Central Scrutinizer

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    Did somebody say steak?! My usual prep is a little oil then rubbed with kosher or sea salt, pepper and whatever I feel in the mood for. I like to use Mrs. Dash, yes Mrs Dash. Adds good flavor without adding any more salt. I usually let that sit in the fridge for an hour or so then pull it out about an hour before cooking. I'm a huge fan of pan-seared steak, I think it has better flavor. If not then there is nothing better than a grilled steak on a nice summer night. Here's some pics from the collection....

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  6. SR52012

    SR52012 Well-Known Member

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    I like to cook my thicker steaks by covering them on all sides with salt to where you cant see the steak anymore... depending on the size (1in think leave for about 30-45 min) then rinse with water and let come to room temp then grill.... best freaking steak i ever made... works with other cuts to and its not salty!!! O ya on the grill lol
     
  7. toughtaco

    toughtaco Well-Known Member

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    I do all the same, take the steak out hours before grilling,salt and pepper etc (I have been using Himalayan Sea Salt which is very good). If I am grilling them on the propane grill I like to add a couple pieces of real wood to get some smoke flavor. Don't really have to worry about that if I am doing the steaks on the smoker.
     
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