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Message
re: Steak lovers and cookers
Posted on 1/5/12 at 7:29 pm to Random LSU Hero
Posted on 1/5/12 at 7:29 pm to Random LSU Hero
Filet
Rub with coarse sea salt and cracked black pepper
Pan sear (super high heat) on each side till the meat releases from the pan.
Put in 550 degree oven for 4-6 minutes. take out and test firmness and how "done" you want the filet. Use the finger method.
While you are doing all of the above take 2 oz of butter and 1 oz of whiskey and let them cook down till it looks sticky and all of the alcohol is evaporated.
Once the filets are done, set them in the butter whiskey sauce to coat the top and bottom.
Remove from the sauce and let cool for no less than 10 min.
Enjoy.
Rub with coarse sea salt and cracked black pepper
Pan sear (super high heat) on each side till the meat releases from the pan.
Put in 550 degree oven for 4-6 minutes. take out and test firmness and how "done" you want the filet. Use the finger method.
While you are doing all of the above take 2 oz of butter and 1 oz of whiskey and let them cook down till it looks sticky and all of the alcohol is evaporated.
Once the filets are done, set them in the butter whiskey sauce to coat the top and bottom.
Remove from the sauce and let cool for no less than 10 min.
Enjoy.
0
Posted on 1/5/12 at 7:29 pm to Random LSU Hero
Sorry, I only do the kosher salt and pepper method.
Posted on 1/10/12 at 3:07 pm to RummelTiger
Heres what I threw together today Steaks were:
1 1/2" Ribeye (Me)
2" filet (Wife)
-Marinade in soy sauce and Worcestershire for about 2 hours at room temprature.
Take out and pat dry, then season liberally with sea salt and garlic powder. I then put them on my gas grill and cooked about 3-4 minutes per side on the IR searer. While they were cooking I basted them in some melted butter. Using a digital thermometer I pulled both between 135-140. Then let rest for 20 minutes while I prepared the sides. By far and away they were the best steaks I have ever prepared. My wife put the first bite in her mouth and made a little whimper noise and stated "I just had a orgasm in my mouth".
1 1/2" Ribeye (Me)
2" filet (Wife)
-Marinade in soy sauce and Worcestershire for about 2 hours at room temprature.
Take out and pat dry, then season liberally with sea salt and garlic powder. I then put them on my gas grill and cooked about 3-4 minutes per side on the IR searer. While they were cooking I basted them in some melted butter. Using a digital thermometer I pulled both between 135-140. Then let rest for 20 minutes while I prepared the sides. By far and away they were the best steaks I have ever prepared. My wife put the first bite in her mouth and made a little whimper noise and stated "I just had a orgasm in my mouth".
Posted on 1/10/12 at 3:37 pm to MeridianDog
quote:
Little Debbie Oatmeal cookie after.
Posted on 1/10/12 at 6:38 pm to skygod123
Holy crap y'all know how to EFF up steaks!
Posted on 1/10/12 at 7:09 pm to Coon
For real, so many terrible suggestions in this thread
Posted on 1/10/12 at 7:23 pm to Deactived
If you're going to marinate a steak, do a flank, skirt or tri-tip. Please don't eff up a ribeye with all that crap. If you want to add flavor to a real steak, cook something less marbled like a filet or strip and add a cabernet reduction or something. Don't put Italian dressing anywhere near a piece of meat and call it a steak. Please.
Posted on 1/10/12 at 7:29 pm to CC
I have on occasion marinated ribeye. Only the really thin ones and kind of a mexican style with a pico de gallo.
A good one just salt and pepper in a dry cast iron skillet.
Top with a pat of Maitre' D butter or a few crumbles of bleu cheese if you must put anything at all.
A good one just salt and pepper in a dry cast iron skillet.
Top with a pat of Maitre' D butter or a few crumbles of bleu cheese if you must put anything at all.
Posted on 1/11/12 at 7:00 am to Politiceaux
Use Montreal Steak seasoning on both sides of steak and then apply GRUB RUB(u can get this at Academy or maybe local grocery but Academy for sure) on both sides put in freezer for 10 mins and then take out and let sit for 20 mins before putting on hot grill! The grub rub will carmelize so could flare if using coals so watch the steaks carefully cook 4-7 mins a side depending on heat of grill! Invest in a engine heat gun to test ur grill to make sure of ur cooking temp of grill best $30 u can spend in the cooking world!
Posted on 1/11/12 at 10:15 am to rodsnscrews
Every once in a while I will put a dry rub on either a ribeye of strip - brown sugar, sea salt, pepper, paprika, chili powder, garlic powder. COat both sides, let it sit for a little while, maybe up to 30 minutes. Too long and the salt starts to pull the juices out. Grill over very high heat, and it makes a nice, tasty crust.
Posted on 1/11/12 at 10:19 am to Deactived
quote:
For real, so many terrible suggestions in this thread
agreed. simpler the better..we should entitle this thread how to frick up the easiest piece of meat there is to cook.
Posted on 1/11/12 at 10:22 am to CAD703X
Agreed.
Posted on 1/11/12 at 10:31 am to OTIS2
I got a question about steak.
Every once in a while I cook a filet mignon. When I serve it right after cooking it's tender. But if I put it in the fridge for later, it's tough. Is this common or am I doing something wrong?
Every once in a while I cook a filet mignon. When I serve it right after cooking it's tender. But if I put it in the fridge for later, it's tough. Is this common or am I doing something wrong?
Posted on 1/11/12 at 10:43 am to Zach
quote:Mine usually remains tender. You sure you aren't eating steak glue?
Every once in a while I cook a filet mignon. When I serve it right after cooking it's tender. But if I put it in the fridge for later, it's tough. Is this common or am I doing something wrong?
Posted on 1/11/12 at 10:51 am to WDE24
I cook the filet mignon. Let it cool. Slice it (seems tender when slicing). Put in a small tupper ware container and pop in the fridge. The next morning I put the slices in a microwave and heat. It comes out tougher. I dunno.
Posted on 1/11/12 at 10:56 am to Zach
quote:
I put the slices in a microwave and heat. It comes out tougher. I dunno.
damnit.
Microwave is a big no no for me.
Posted on 1/11/12 at 10:59 am to thedice20
So, if I reheated in the oven it would be better?
Posted on 1/11/12 at 11:10 am to Zach
quote:How long do you heat it? Sounds like the microwave might be over cooking it. Also, I sometimes enjoy it cold and filets are usually still tender cold (obviously not as tender as straight off the grill).
The next morning I put the slices in a microwave and heat. It comes out tougher. I dunno.
This post was edited on 1/11/12 at 11:11 am
Posted on 1/11/12 at 11:47 am to WDE24
I just did an experiment. I had a few pieces of the steak left in the fridge. I put them in a tin pan and heated them in the oven at 200 for 5 minutes. Very tender.
I shall never microwave steak again.
I shall never microwave steak again.
Posted on 1/11/12 at 12:01 pm to Random LSU Hero
You need to keep it very simple:
Buy steaks well before you want to cook them. Take them out of the packaging and sit on your counter.
Get a brush or you can use your hands. Put some olive oil on each side and rub it around to coat.
Generously put kosher salt and crushed black pepper on each side and the side sides. Get a nice coat.
Light your charcoals in a chimney starter. No match light.
Get the grate as close as you can to the coals. Close the lid to let the pit get nice and hot.
Toss your steaks on for a couple minutes on one side. Flip for another couple minutes. Then close lid and let it sit for a few more minutes.
The cook times all depend on how thick the steaks are and how you like them. I'm not a big fan of anything over medium, so I usually try to not leave them on for very long. Sometimes they may come out medium, sometimes medium-rare. But like I said, I'm fine anywhere in that range. If you need them an exact way, you may have to do trial and error a few times before you plan to cook the ones for both of you. DO NOT cut the steaks to check for doneness.
Take them off, put in a plate, and lightly wrap some foil over the plate ad let sit for a few minutes. Mine usually cook a tad bit more on the plate, and a nice puddle of bloody juice forms around the steak.
I like to put some homemade steak fries in the puddle and let them soak up.
Simple as that.
Buy steaks well before you want to cook them. Take them out of the packaging and sit on your counter.
Get a brush or you can use your hands. Put some olive oil on each side and rub it around to coat.
Generously put kosher salt and crushed black pepper on each side and the side sides. Get a nice coat.
Light your charcoals in a chimney starter. No match light.
Get the grate as close as you can to the coals. Close the lid to let the pit get nice and hot.
Toss your steaks on for a couple minutes on one side. Flip for another couple minutes. Then close lid and let it sit for a few more minutes.
The cook times all depend on how thick the steaks are and how you like them. I'm not a big fan of anything over medium, so I usually try to not leave them on for very long. Sometimes they may come out medium, sometimes medium-rare. But like I said, I'm fine anywhere in that range. If you need them an exact way, you may have to do trial and error a few times before you plan to cook the ones for both of you. DO NOT cut the steaks to check for doneness.
Take them off, put in a plate, and lightly wrap some foil over the plate ad let sit for a few minutes. Mine usually cook a tad bit more on the plate, and a nice puddle of bloody juice forms around the steak.
I like to put some homemade steak fries in the puddle and let them soak up.
Simple as that.
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