How do you have your steak.

How do you have your steak.

  • Burnt

    Votes: 1 1.0%

  • Well done

    Votes: 6 6.3%

  • Medium-well

    Votes: 10 10.4%

  • Medium

    Votes: 21 21.9%

  • Medium rare

    Votes: 45 46.9%

  • Rare

    Votes: 7 7.3%

  • Raw

    Votes: 1 1.0%

  • Still part of the cow

    Votes: 5 5.2%
  • Total voters
    96
Medium Rare....

If you insult a certain steak house in NYC by ordering "Well Done".... they just Deep fry your steak. It actually tastes pretty good, but its like... their way of saying, "if you dont take the time to eat a stek the way is should be were not gonna take the time to cook it with love.."

Gangsta.
 
ZazaCast said:
Porterhouse is the way to go...you get the best of both worlds, a Strip steak on one side of the bone, Filet on the other.

BEST steak EVER... "Queue De Chevel" in Montreal. They can dry-age beef longer than in the states. If you're ever up there...DON'T miss it.

http://www.queuedecheval.com/


...and one of the most creative web sites too!
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Are you kidding me with that freaking place? Hey Zeus Christmas! I am going to start saving my pennies TODAY. Man, oh man.

Hell, now I wan't to take up cigar smoking!
 
Deepfocus88 said:
My wife also uses steak sauce. Blasphemy. The meat should taste good on it's own, otherwise, it's not worth eating.
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I will occasionally go for a little steak sauce, but I always like to start without it to get the "true" flavor, and only then start adding. One of my favorites, actually, is the "house" brand of the Texas Roadhouse chain, definitely not your standard A1 or 57. (Of course, I love just about anything at the Roadhouse, I have to admit... :) )
 
Dry rub or marinade for 6-12 hours, pan sear on all sides, insert meat thermometer and place in 475 degree oven.
 
hoarp001 said:
And when should you remove it from the oven?
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When the thermometer hits the right inside temperature for your desired degree on done-ness.

I know that some people can cook a steak perfectly every time by tapping, looking, or listening. Since there's a purpose-designed instrument available, I just use that.
 
An easy way to judge done-ness has to do with the fleshy part of your hand just below your thumb (on the palm).

(with your left hand) Touch your thumb to your index finger ...with your right index finger, touch the flesh under your thumb. This would be "rare"

Touch your thumb to your middle finger...medium rare

Touch your thumb to your ring finger...medium

Touch your thumb to your pinky...well done

Works like a charm...and I hope it makes sense!
 
ZazaCast said:
...first you pick a good looking cow & grab a sharp axe....
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...or a dull axe, if you like your meat extra-tender and aren't too concerned with animal welfare...

ZazaCast said:
An easy way to judge done-ness has to do with the fleshy part of your hand just below your thumb (on the palm).

Touch your thumb to your index finger on one hand...with your other index finger, touch the flesh under your thumb. This would be "rare"

Touch your thumb to your middle finger...medium rare

Touch your thumb to your ring finger...medium

Touch your thumb to your pinky...well done

Works like a charm...and I hope it makes sense!
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...so my pinky is well-done when...

...wait, what are we cooking, again...?
 
Yeah I'm a poker of the steak. Its a combination of a silly fear of letting all of the juices out (one little thermometer poke shouldn't hurt), liking to lick my finger after I push on the steak, and sheer laziness. I also time it pretty closely - 4 minutes on each side over medium fire, for an inch thick steak gives me a medium steak.

Here is tonight's sampling - was fantastic. KC Strip cooked to mediumish with some McCormicks grillmates Montreal Steak seasoning. Good ****. Appreciate the reccomendation. Its much less salty tasting than what I was using and has some more heat to it. Just a little bit. Paired with a beer I hadnt had and now love - Boulevard Lunar. Quite the combination in my book.

Dont know how you all are tackling porterhouses and such... My little KC strip weighing in at .6 lbs was more than enough for me. Any more and I'd be passed out in the corner - can't be doing that with dishes left to do.

3331409631_f0e7367850_m.jpg


Will have to try the pan sear and oven method sometime. Would be good when condition are a little less than ideal. 80F and a little breezy here - doesnt get better than that. Should be close to the same for tomorrow - more steak!!!
 
Zaza my fingers are too soft and supple. All of em feel rare to me. Seriously - come over and feel my hands! Rare as can be!

I just have learned by guessing and checking alot. Some tasty mistakes... Also pay alot of attention to how the meat feels when its raw. The first change in doneness I really detect is about medium rare then it slowly gets a little springier to the touch with well done feeling a bit like foam rubber. Works well for burgers too.
 
hoarp001 said:
And when should you remove it from the oven?
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Never, because it should never go IN the oven.

It's a STEAK, not a CAKE!! :beer:


I wouldn't think an oven could provide the level of directional, carmalizingly-love intense heat, blasting and crafting the meat properly to bring it to steakity goodness.
 
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Hey Jeff Anderson that sounds like fine hamburger. I Have cooked for three resturant chains in the past and grew up on the farm and I want steak or real fine and clean hamburger. Love Elk but you have to add some fat to it because it doesn't have any.
We usually add some pork fat to it to make it blend and have a great taste.

One of the best things that I discovered and have been using for a long time now and my family and friends just love is to make my own garlic and pepper mixture. A small container is like six bucks at the store so I go to Costco and get the large bottles of black pepper and of granulated garlic and pour and mix them in a bowl at about 50% to 60% of garlic to pepper. No salt in the mix. just mix it up well and pour back into the shaker bottles and you've got the best Garlic Pepper mix there is. You then can add the exact amount of salt you want. This way you can get all the garlic and pepper you want and with a really hot fire it turns into flavor with just a touch of sea salt. Yum Yum Yum!!!!!
 
I've been on a Middle Eastern kick lately, and been experimenting with different recipes. Several call for Ras Al Hanout, which is a mixture of spices. There is no exact recipe, as it originated as a mixture of the best spices a merchant had, and varies from family to family, person to person, I use Cumin, Cinnamon, Paprika, Pepper, Saffron, sometimes Cloves or Nutmeg, and Coriander. Grind it together with a pestle and mortar, and you have a fine seasoning for just about any meat... except steak. Steak should be enjoyed in it's natural state.
 
Hmmmm.... May have to play with spices this weekend... Enjoying the Montreal Blend though, but am feeling adventurous... Wife is a pharmacist so we have a few mortar and pestle sets laying around anyways. Time to get them to do some work. Oh and apparently eating steak alone while your wife is at work is not a good thing to do. My punishment is though to eat steak with her tonight. I can live with that...

A little OT, but anybody ever build a smoker? I want to build a little one but for cheap and not one of those giant ones made out of the large propane bottles. Nor do I want a brick one. Should be able to roll out of the way if need be. Best I can find plans for is a trash can with an electric hot plate at the bottom... Almost too cheap and flimsy sounding but it might be enough to get started with...
 
Hmm now thats an idea... Not sure if I have a good place to put a smoker box though - its just a two burner with the burners then a heat shield then the grate. Not alot of space between any of those components. Would on top of the grate be a terrible place? Maybe just light half of the grill and let the other half be the smoking side?
 
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