DawgTalkers.net Forums DawgTalk Everything Else... Who likes a Great steak!!!

Our Veggie friends aside, we all do!



In this thread I am going to give my tip for preparing the perfect steak in the kitchen. Sometimes you just don't feel like firing up the coals or gas grill....maybe because you forgot to buy a new bag or fill up the bottle, or because the weather just doesn't make you want to go outside, hot or cold, so here is a perfect method.


First things first....you have to have a well season cast iron skillet. In cast iron terms, that means well used, not well oiled . At the temps we will be cooking at you'll smoke any oil on the spot, so get a cast iron and cook with it for a while if you don't already have one. How to get it right is another thread. If you need some tips, PM me. Cast Iron rules!

First, the cut of meat. All of this is based on a steak cut 1.5 inches thick. I will give a alternative for a 1 inch thick cut of beef. If you don't go that thick, you are wasting your time buying steak...seriously. Get whatever you like. I like filet, but this works for any boneless cut of good steak.....rib, strip or sirloin. I stay away from T-Bones and Porterhouse because the bone messes with the method. I reserve those for the grill only.


Season them however you want at let sit on the counter about 30 minutes before cooking. This isn't about our secret seasoning, it's about how to cook it.


Set the temp of the oven to 500 degrees and insert your cast iron skillet, and allow it to soak up the temp as the oven reached 500 degrees.

Once the oven reaches temp, remove the skillet and place on a stove top burner set on high and sear the steaks for 45 seconds a side. This creates a nice bark on the steak.

Put your presentation side up to start this process as you will be flipping the steaks 2 times.


After the second 30 second sear, put the skillet back in the over for 2 minutes. Time this. After 2 minutes flip the steaks and cook in over for two more minutes.


After two minutes, remove the skillet from the overn and cover with foil and allow to cook 2 more minutes in the hot skillet, no added heat.

Remove from the skillet and allow to rest on a platter a minimum of 8 minutes to allow the juices to settle before serving.


This will produces a perfect medium rare steak.

For a 1 inch cut, reduce all but the sear and the rest period by 30 seconds.


You want it cooked more than that??? Throw it in the oven a few hours before you plan to eat.

thank you

I'm sharing this with my wife, she's the cook, I just eat the food here.

Sounds good!

I am not going to play by your capricious rules.

1. Buy a TEC Infrared Grill - Link

2. Cook on high for 90 seconds a side. This is super hot 800 degree cooking and produces a perfect sear.

3. Transfer to cookie sheet with foil and place into oven on HIGH broil for two to three minutes depending on personal steak preference.

This will produce a medium rare to slightly rare masterpiece. (1.5 inch steak)

Enjoy with Okinawan Sweet Potato Frites and Asparagus. Hollandaise on the side for those so inclined.

A nice Zinfandel is my favorite, Bogle has a nice Old Vine Zinfandel for about $15. Or you can go big time with a bottle of Silver Oak Napa Cabernet.

If I had one last meal, this would be it.

oh by the way...always let you steak come naturally to room temperature before you cook it.

And after you've cooked it let it rest for at least three minutes before cutting into it.

Finally befriend a butcher. I miss Kirbies! - Link

Great steak = Meat and grille, enough said

Thanks Peen...

The crust that is formed while using a cast iron grille is amazing. While it can be replicated on a grill, it's only on the grates......the cast iron creates that golden, brown and delicious crust EVERYWHERE. And that makes it Flavortown, USA.

Same with burgers too.

I happen to prefer skirt steak for my steak eating. Rub that sucker down with some garlic powder, soy sauce and salt/pepper....flash sear it and serve with some fancy mashed potatoes......drooooooolllllllsssss.

Sorry. Stopped reading at "prepare streak in three kitchen".

I didn't realize that was possible. Big Green Egg at 750 degrees. Nuf said.

And Hel, infared? You trying to give your steak a tan?

Like your wine suggestion though. Bogle makes some great everyday wines...I really like their Phantom blend.

I'm bookmarking this thread. I'll have to try this method as it sounds interesting.

I usually grille my steaks and burgers with an awesome indoor table top grill. Here's a picture of it.

Link to buy one.

Where would you increase to get Medium (mine) or Medium-Well (my wife's)? LOL at the 8 minute "rest" period; I always take ours off the grill and let it rest for about 8 seconds before I start hacking.

I will note, if your pan isn't well seasoned and your steak sticks, then the next time, just oil the meat a bit before you add to the pan....this sill keep the steak from sticking. If it sticks, you tear off the bark as you turn the meat.

That's a excellent method Peen. It's actually how I do mine in the house as well, and how I've seen it prepared in some very high end restaurants.

Now I am gonna have to go get a ribeye for this evening.

I just looked at our oven and the top numerical setting is 450. After that on the dial it says "Broiler" - I wonder if thats 500? Where's that Kenmore manual ...

Thanks for the advice and the recipe. I usually like to grill outdoors, but have become disenchanted with the gas grill I have. Since the weather generally blows here in Northeast Ohio about 8 months a year, I've been thinking about replacing the gas grill by my patio with an outdoor gas heater and just going back to my dome-top Weber charcoal grill for cooking. It's more trouble, but it's way better than natural gas with ceramic briquets. Looking forward to trying out your method in our Lodge cast iron pan next time, though.

I dream of one day having one of the Green Eggs.

Thanks for the tip, peen. I've often passed up a good steak at the grocery store because I didn't want to break out the grill. I'll have to track down a good skillet.

Google: Lodge Cast Iron. Very easy pickup on Ebay; not that pricey either.

thanks!

Oh, I understand. And I know most top end steakhouses use broilers at 1000 degrees plus. didn't mean to offend ya just passionate about my grilling.

and now i've missed out on a nice reduction sauce because of my aversion to cooking meat indoors.

You're a pal....I'll give it to you.


Take a pack of dried mushrooms and render them out.


Take the "shrooms" with a good cut of butter, several twists of pepper, some salt, and a few ounces of the "shroom" juice remaining.....wonderful stuff, makes a good soup stock, ....add a cup of the wine you plan to serve, and render down....a little liquefied corn starch at the end to to thicken and you have a wonderful wine mushroom sauce.

A little more butter at the end.

You ever use a skillet with the ribs?
I have one. I havent had much success with it. It seems to smoke up the place more than anything else.

No.

Ribs are to be cooked low and slow......at least here in the South they are, and to be honest, when it come to cooking meat, divert to the southerner on the best way to cook meat.



Come on now!

hmmm I meant a ribbed skillet. aka a skillet with ribs...for cooking a steak

Steak is fine however you cook it. Vegetarians are missing out.

From right field thought...

The cool thing about the iron frying pan on your stove, it killed a star. Once a star starts fusing iron (or nickel-56) it's doomed to become a supernova (though I'm not sure if it's instantly or whatever).

That's it.....just appreciate that iron.

It's sometimes difficult to get people to appreciate irony things.

What kind of catsup do you recomend with this recipe?

I usually use the Wal Mart brand but for a nice steak like this I think I should spring for the Heinz


KING

Ketchup only belongs on eggs

Dijon Ketchup

Nah... Eggs and <insert favorite hot sauce here>. Now THAT's how you eat eggs.

I like my steak cooked on a charcoal grille. I will usually marinade my steak for at least 5 hours (usually it's about 24 hours) with either McCormick marinade package if I want some type of seasoning (I like the Peppercorn & Garlic one) or if I'm going to use some wood chips I'll use a little oil and Red wine.





Tonight I'm grilling out some chicken and I will be using McCormick's Majito Lime for the first time. I prepared the chicken this morning and they are sitting in my fridge waiting until I get home and cook them.