Let's Talk BBQ
Recipes => Beef Recipes => Recipes => Steak Cooking! => Topic started by: teesquare on March 25, 2013, 09:30:22 PM
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Maybe it was your first object of grilling desire...or maybe it still is? Or - just maybe, like most of us - you are always looking to share some thoughts and ideas - and pick up some new ones form others?
This section is JUST FOR STEAKS!
So....let the sizzling begin!
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On all my steaks, I use Tone's Signature Beef Seasoning (used to be called Tone's Steak Dust). It doesn't add any flavor to the steak, but makes the beef flavor really stand out. So you don't say "good seasoning", but instead say "good beef". As far as a seasoning that you do notice, I had an Argentine steak rub from the World Market that was really good. Gotta get some more.
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I'll bite...
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Usually the most seasoning I want on a steak is coarse salt, fresh ground pepper, and garlic. As a rule I don't want any steak sauce either but always want to try anything new that looks & sounds good! Smokin Don
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Salt, pepper, garlic and onion (I actually keep a separate shaker with all 4 combined since I pretty much put that on everything as a base).
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Reverse sear with mesquite for 30 minutes at 180, then just a light sprinkle of Montreal Steak Seasoning (kosher salt, onion powder, garlic powder, coarse ground black pepper) done right before the cook so that the salt doesn't affect the outside of the meat. Flash sear on Grill Grates at 650 until finger test says it is medium rare. Rest for ten minutes. Serve with a dab of steak butter (recipe in my section "Basic Steak Grilling" article). Nirvana ;D
Hub
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Now this is a topic dear to my heart Tee...
A cut above- I always try and stick to rib eyes but I am open to a Porter House, T-Bone, Top Sirloin and of course Filet Mignon. I like buying steaks at Costco because they are a minimum of choice to prime, have great marbling and are trimmed really well. Remember that fat = flavor and a nice distribution of uniform fat is important. Don't get crazy with trimming the fat. The fat will render and drip onto the flavorizer or open flame. This will steam and vaporize returning flavor to your steak. Once plated you do not need to eat the fat. Just trim and put to the side. My dogs love that ;)
More than four seasons- obliviously there are so many ways to season a steak from the simple to complex. I find that some salt in the seasoning helps to create a nice seared crust. Also remember that seasonings can change flavor after being seared. A marinated steak is good but I suggest you rinse the marinade off and dry the surface of the steak before searing. I like to season my steaks before vac sealing. I find that the vac sealing helps the seasoning to really penetrate the meat. And it makes things simple when you need to grill them. Just pull them from the package and slap em on the grill.
Thickness counts- I look for at least 1 inch thick steaks. But prefer 1 1/2 to 2 inches. A thick steak allows for a great sear and a medium rare finish. I pull 3 to 5 degrees lower than my target temperature because the steak will rise slightly and continue to cook after removing from the grill.
Searing for success- IMHO a nice, hot grill is a must for a great steak. Those sear marks not only look nice but also provide a charred flavor that I like. Plus the high temps allow for the steak to cook quickly so there is less moisture loss. Also let your steak come to near room temperature. You do not want to throw a fridge cold steak onto a hot grill. This will cool down the grill and inhibit the searing. Remember you want hot and fast! Now this can change depending in the thickness of the steak but I like to lay the steak down, wait 2 to 3 minutes, rotate 45 degrees, wait 2 to 3 minutes, flip, wait 2 to 3 minutes, instant read temp check, rotate 45 for 2-3 minutes if needed. I usually look for a 130F to 135F internal temp on my steaks for medium rare to rare the way that I like them.
Undercooked steak is not a bad thing- you can do underdone but you cannot undo overdone. Don't be afraid to undercook that steak. A simple return to the grill for a minute or two will solve that problem. Leave that grill on after your done so that if you get a complaint you can quickly remedy the problem with the hot grill still going. Just remember to shut it off when done ;)
Practice, practice, practice- not only knowing your grill is important but knowing your steak is too. Thickness, wet or dry seasoning, type of steak, and what kind of doneness your looking for. The more you cook the better you will know. You might be grilling two steaks but one is thicker than the other or perhaps your two steaks need to have a different doneness. Obviously you do not want to throw the steaks on at the same time. The look and feel of the steak will also come with practice. And a instant read thermometer is a must IMHO to get that perfectly cooked steak.
Rest is important- after removing the steak from the grill it is important that it rest before serving. Cutting into a steaming hot steak will cause it to dry out. The cooling will allow the juices to retract into the steak and thicken making for a juicy steak. Also let it rest on a raised rack. The heat will build up at the bottom of the plate the steak is resting on causing it to cook more. The raised rack will aid in faster cooling and less moisture loss.
Crowning the steak- There is nothing wrong with adding toppings to a nice seared steak. I like to top my steaks with Balsamic Vinegar Mushrooms and melted Blu Cheese. You can under cook the steak some and then top with grated Parmesan, throw it back on the hot grill with it off or into your broiler for a few minutes to melt the cheese, then top with roasted garlic and basil. The sky is the limit.
What is good for you- Remember the best judge of a way a steak should be is you. Get your process down and enjoy a steak the way you like it. Remember the best steak should always be the last one you ate ;)
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Man, all this talk of steak!! I guess it's what I will cook for dinner tonight. I just happen to have a nice looking rib eye to "practice" on.
Art
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Muebe.. All the right advice. That's why I like my 4 burner RED and 700+ degrees. I like that charred crust and a juicy med rare center. I season with Awake-a-Steak that has coffee in it. While resting, I bath with a fresh garlic butter and cracked Pepper from the mill. The butter goes into the char for a special flavor.
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All great information. A smokin hot cast iron pan will do a heck of a steak too.
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over KB in the kettle w/ grill grates. the best. Costco steak seasoning. oh baby. I don't use a thermometer for steak. its how much give it has. squishy = rare, firm = well done, light give = medium, medium squishy = medium rare. its all about the touch. 8)
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All great information. A smokin hot cast iron pan will do a heck of a steak too.
Grill marks can be delicious and good looking, but sometimes the overall crust from the cast iron pan is just the thing. Especially for a Pitsburgh Blue...
David
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Meathead posted some new articles that debunk grill marks. Interesting read if you haven't seen it at amazingribs.com
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I think this is the link Pappy is referring to:
http://amazingribs.com/recipes/beef/steakhouse_steaks.html
David
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Hot Grill – yes
Room Temp – yes
Cook to thickness – yes
Know how each cut cooks (Rib eyes cook faster than NYS) – yes
Rest – Yes, not easy but necessary
Not much I can add here except for a couple of things I like to do.
1. Olive oil – Sometimes, not always, I like to rub wiht some Olive oil before adding the sea salt and pepper.
2. Salt – when using salt, either add right before grilling or allow at least 45 minutes to an hour before grilling. Best if you have more than an hour. This will cause the steak to brine in its own juices.
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Looks like some mighty good ideas on cooking steak! As for me, I like the ribeye cooked medium. So far all the steak competitions that we have been in are ribeyes, cut 1 1/4" thick and for the judges the doneness has to be medium. The appearance ( grill marks) is also in the judging criteria, and of course taste and tenderness as well.
For me, I like to trim all but about 1/8" of fat on the edge of the steak. If you have a steak with a large amount of fat around the edge, SAVE THE FAT FOR LATER. I use only a dry rub when it comes to seasoning steak. I never measure any of my seasoning so I can't say how much but it's not much. Just a light coat does the trick for me. Let the steak come to room tempurature. At this point you should see a bit of "moisture" forming on top of the steak. Thats a GOOD THING!
When I fire up my grill ( its a Yoder flat top ) I get the grates up to about 250/300 degrees and then take the fat that I saved from trimming with tongs and rub down the grates. If you don't have enough leftover fat, try cutting an onion in half and rub the grates with that. I like to get my grates up to about 800 degrees. Add just a LITTLE fresh cracked pepper right before it hits the grill. If the fire is good and HOT, figure about 4 minutes on each side. Take it off the grill and LET IT REST for about 5 minutes. Well that my story and I'm sticking to it. It has worked for us so far. I'll try to get my daughter to teach me how to put some pictures on here when she has time :-[
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I like the rub the grill with fat or onions tip!! This might help you with pictures, its really pretty easy :) Click here (http://www.letstalkbbq.com/index.php?topic=2938.0)
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Might have to make my wife a rib-eye for her birthday Sunday. Yeah, I'm doing it for my wife. That's the ticket. I guess I'll make myself one too. ::)
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Meathead posted some new articles that debunk grill marks. Interesting read if you haven't seen it at amazingribs.com
I had a similar idea after searing a steak on friday night which had no grill marks but one of the tastiest crusts I ever had, instead.
I coat steaks with coarse sea salt before searing. But I usually ad coarse ground pepper always after searing, to avoid the pepper from charing and causing a bitter flavor to the meat.
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over KB in the kettle w/ grill grates. the best. Costco steak seasoning. oh baby. I don't use a thermometer for steak. its how much give it has. squishy = rare, firm = well done, light give = medium, medium squishy = medium rare. its all about the touch. 8)
Ditto!
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Went to get some rib eyes today... holy crap! $13.99 a pound!!
I could buy a steer and carve my own for less than that!