The perfect steak: how?

Ooooh. What a timely thread. My dad made the absolute best dinner last night for Mothers Day. The steak was out of this world. I'll have to ask him how he makes it.

 

Start marinating 24 hours before.

 

If steak is well-marbled: Rub steak with butter. Pepper and salt<lightly.

If steak is not well-marbled: As above and a little Worcestershire sauce.

Separately - in a pan, mushrooms in butter and Worcestershire sauce. Top steak with 'shrooms and *Voila!* - Heaven.

 

Marinate with Dale's Marinate Sauce and then sprinkle with Montreal Steak Seasoning about an hour before cooking. Then heat your grill up to 400f and put the steaks on turning only ONCE while cooking. Do not cut into the steak while cooking either. And, never cook a steak well done...if someone says they want theirs cooked that way, just cook them a hotdog instead.

 

Get a GOOD grill, the hotter the better. Mine gets to about 1200 degress (no, it's not a misprint, and I don't want to argue about it). This method won't work with charcoal. Well, it might, but it would take all day.

Season the steak with Lawreys seasoned salt. Liberally (that means a lot). Put the steak on the grill on the highest possible heat, and put a pat of butter on it. After about 2 minutes, sprinkle the steak with coarse cracked black pepper. I've singed a lot of arm hair doing this. Turn after about 2 more minutes. Repeat with butter, pepper. The second you remove the steak, put another pat of butter on the top of it. Serve.

Let me know when you want to try one Evan, you can drive over some Saturday night. You bring the wine.

 

here is mine.

First you must use charcoal for flavor. Biuld a nice big pile of briquettes and start them at least 2 hours prior to cooking.

Second. Prep the steaks by forking them. Cover all the surface area with fork holes on both sides. Imedately cover the steaks with freshly gound rock salt and rub it in.

I usually like my steaks heavely peppered, but you can do what ever you want at this point.

Third. I use a little Makers Mark of Jack Daniels and lightly pour it onto the steak. you don't want to put so much on that it runs off. Just enought for the salt to absorb the liquid. Let it stand for at least 30 minutes. If you are going to cook it to medium or well I let it sit ar room temp, but don't do it if you will be eating it rare or med rare.

Cookem to you liking.

The really secret ro a great steak! Right before you pull the steaks off of the heat. Put a pat of butter on top and let it melt!! This will add a ton of flavor to the meat as it starts to cool it will suck the butter in to the meat.

I sometimes will pour a little more whisky on the steak while it on the BBQ when I put the butter on. Make sure you get it to flame up and it will leave the steak with a nice flavorful outer crust.

 

Easy answer!

1) Pick up phone
2) Dial Ruth Chris, Lowrey's or Morton's
3) Book reservation
4) Show up, sit down and order
5) Eat
6) Pay bill and drive home!

 

Step one - Buy a tenderloin. This is the cut that filet minions are cut from. Be prepared. It is expensive. $16 to $20 a pound.

Step two - Get a bunch of seasoned mesquite. Light using paper - no petrochemcials!

Step three - Prep tenderloin with salt and pepper and then wrap in bacon.

Step four - Bottle of best single-malt that you can afford. Cigars optional. Gather Old Friends and watch wood burn while telling lies. Let wood burn for a minimum of three drinks and two pee breaks. Indeed, the optimum time is when Old Friends start retelling old lies about things that we used to do, for the second time.

Step five - Somehow manage to put tenderloin on the grill and not in the fire. Start taking expert opinions as to when it is done. Normally, the meat is done right about the time that Old Friends start howling at the moon.

Step six - Somehow transfer meat to plate without dropping in ashes. Even better, carve slices without cutting yourself. Serve to Old Friends on paper plates without forks. Eat meat like a wolf, drink mo hooch, and then head for the hot tub.

That's how you cook a steak.

 

That's how I do it. lol

 

Good one - we'll have to do a ribs thread too, so I can share an unbelievable method I found on the Web a couple of summers ago. But back to steak. Marinating, bacon etc. are all fine, but here's what I do if I decide to grill steaks on the spur of the moment.

1) Let steak come to room temperature - very important
2) Liberally sprinkle Montreal Steak Spice on both sides. Go easy on salt as it will dry out the steak.
3) Get grill as hot as possible
4) At super high heat, one minute each side to sear and get the hash marks going
5) Reduce heat to medium and cook until steak has same "give" as your middle finger touching the part of your hand under the thumb. This = medium rare.
6) Eat drink and be merry.

 

And never forget a great steak never ever needs Steak Sauce. That stuff just ruins the flavor. I ***** out my roomate everytime he puts that **** on there.

 

My favorite combo is a nice steak with a bone for tayste etc seasoned to perfection let it sit for some times. Then grill till medium well/ medium rare then some big shrimp on the side with butter sauce (must be heated) and a baked patato with cheese butter and chives.

 

My recipe:

Need at least 1 1/2 inch thick steak.

Place steak in bag with 2 tbs of Worcestershire source. Marinate for about 1/2 hour in the refrigerator.

Remove steak from bag, sprinke sea salt (about 1/2- 1 tsp/steak) on steak, and let stand at room temperature for 15 mins.

On grill at high heat- grill for 3 mins on each side.

Then set to medium heat and grill for another 3 min (or to taste) on each side.

Remove from grill, place a pat of butter on top and let stand for a few minutes.

Eat.

Dom

 

How many of you have eaten the steak at Luger's in Brooklyn? (Not the Long Island outpost, which is not really the same). The secrets are :

extremely good porterhouse

aged

fairly thick slabs

cooked quickly at very high temperature

in a ton of butter.

Very hard to duplicate. I know of one steakhouse that comes close, and it is also in NY (but out in the hinterlands). Most steak houses that imitate the Luger steak don't even come close. Try it and tell me i am wrong....

 

I did it Brasillian style this weekend at moms. I bought a whole ribeye. 100 bucks, ouch. I coated it in herbs de provence(rosemary,thyme,marjorim,basil,??). I ground up 2 whole bulbs of garlic, with olive oil, and alot of rock salt. Made a paste out of it and coated the ribeye. You grill on low for about 4 hours. The salt and garlic form a hard crust, holding in all the juices. When it is done, hit it with a grilling tool and the salt falls off revealing the juiciest steak you have ever had. Incredible.

 

Everyone who posted seems to have own cooking tip, and I enjoyed reading them all.

Steak can be cooked by butter-burned in a pan or broiled over a grill. I prefer using a pan, because it keeps meat juice. I use butter sometime, (when I want to enjoy the flavor of butter) but a chunk of fat from beef is preferred. Rest of the method is practically same as most of you. At the end of cooking a steak, I put a pan on a wet towel for about 20 seconds. This hardens fat on a bottom of a steak, so meat juice will stay inside a steak. I picked this up watching "Iron Chef" before.

 

I was with you right up until you got to the paper plates. You forgot to mention" dont let the center get warm"

 

Since I have been married to a Brazillian, I have realized the following...and this is true:

1. You MUST start with the highest quality of meat.

2. NOTHING but rock salt on it.

If you want to taste the steak, don't drown it!

Keith????

DL

PS. I vote for Dr. Tax's "Scotch-b-que" as party of the year!

 

The real problem is their meat is so much better in South America. Ours is raised on steriods and antibiotics. Totally messes it up.

 

All true but the rock salt is still the only way to go.

DL

 

Yeah I always use the rock salt. I got the garlic idea from Texas De Brazil and Fog De Chao here in Dallas. They make a gralic Picannha that is phenominal. Best meat I have ever had.

 

You don't know how lucky you are to have Fogo de Chao. They are opening up here in Beverly Hills soon and I can't wait.

Have you been to either of them in Sao Paulo? Hard to believe but take Dallas and multiply by 10!

DL

 

I believe it. Their meat is so much better than ours.