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

Yeah I used to ride my bike up to Kirbies on Graham when I was a kid. I think there's a dentist or orthodontist there now.

Also used to ride my bike from Silver Lake to the arcade (I think it was called Funsville?) It was in the shopping mall near the Rex Hubbard monstrosity.

Back in the day when you (as a kid, like 10 years old) would leave early on the ten speed Saturday morning to hang out with friends, play tackle football, go to the arcade, and be back in time for dinner Saturday night. And no one worried about it.

Why have things changed so much? Especially when crime has gone precipitously down?

It's something I'll truly understand.

Oh and steak is yummy.

Oh, I understand. I cooked up a couple of filet in the pan last night....wonderful.

I will say I am going to Lowes latter this morning to buy a new gas grill. I have settled on this Weber model:



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The only option I am going to get at this point is a wood chip box so I can add some coals or chips to add some flavor if I decide to smoke something...or at least semi smoke something.

I purchased this one last year. It has a nice infrared compartment on the right side for searing. Great grill.

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I thought about getting the Weber with the sear option, but in the end I don't think it worth the added cost.

On this one you have cast iron grates that should get plenty hot to get nice grill lines. If I feel like I need to sear the meat, I can always toss my cast iron on the grill as it heats, get a good sear, then place on the grates to cook.



I also looked at a total infra-red unit, but in the end, the pulling of the ss grates and baffle and having to stick in the dishwasher after every use turned me off. Some might call that easy, and they come out easy enough, but for me, a wire brush after preheat is as easy as it gets.


I think I'll be happy with this unit. Weber makes the heaviest grill....really solid. With a little TLC and invest a hour or so a time or two a year, this can last 15 seasons....probably the last grill I buy.

I may add the rotisserie at some point.

There's nothing where Kirbie's used to be anymore. It's empty.

Funsville was the BOMB. My Grandma's house was right behind it (by IHM Church/School) and whenever we'd visit Grandma, we'd head up to Funsville. That whole shopping center has been bulldozed and a new shopping center will be built. Michael Symon will have one of his burger places there (so excited about that).

Side note: The phone number at the Kirbie's location in Stow was my phone number in high school - we moved to Silver Lake. We dropped that number in 94 when my parents split up and sold that house. How odd is that? Such an easy number to remember: 688-4333.

Still craving steak...and there's none in the cards for me today. Getting together with family tonight and they're buying either pizza or chicken (I'm hoping Rocco's pizza)

I used to go to Funsville all tetime when was a pre teen,befor I moved up to Cleveland. Hmmmm I think we are right about the same age, I probably hit on you at some point

Tell your husband I have been doing some work on the side at Volvo shop in Rootstown. Doing some scrapping, trying to get a lot of those stacke up Volvosout of there. Next time hes out there to say whats up

KING

I actually really like a nice pan seared steak.

Just use a non stick pan and some quality extra virgin olive oil, get the oil as hot as possible with out scorching it and drop a steak in there for a couple minutes on each side.Gives it a nice crisp outside and it seals the juices in.

We have a place near us called Dumas, its a butcher that is on the farm. Everything they have is as fresh as can possibly be. They have some bourbon soaked steaks that are just the greatest steak I have ever tasted.

KING

What does bourbon do to steak? Does it flavor it or just tenderize? I've been meaning to try it, but I keep running out of Jim Beam ... somehow ... before using it for marinade.

If you're using bourbon to marinate, you should probably make it Ten High or Black Velvet. I wouldn't go too high up the shelf. I mean you have to be in the right state of mind to grill and enjoy the steak, right?

Or I'm just a cheap-ass and can only afford to drink top shelf liquor when I have it around. If you can afford the Jim Beam, it probably is just a bit noticeably better, though.

j/c

In my opinion, "searing" a steak is a waste of time, as it doesn't seal in any juices. If you like the outside just a bit crunchy, have at it.

Marinading? The marinade penetrates about 1 mm. I wouldn't waste time marinading anything. It sounds all neat and all - but if the marinade is the flavor you're looking for, just brush it on when the steak, or chicken, is done. Tastes the same.

And yes, I've read that what I'm saying is correct. I'm sure you all will disagree with me.

If you're having steak, eat steak. If you want the marinade flavor, throw some bread in the marinade and grill that.

Now, you are a good chef. I know that.

However, I still disagree with the "searing" thing. Searing does not "seal" the outside of the meat, allowing the juices to simmer inside.

It's a neat idea. And yes, the top steak houses use that phrase to the hilt. At the end of the day - that phrase is no different than this: I fried some potatoes. VS. Russet potato medallions gently marinated in our special marinade sauce, lightly seasoned with german pepper and Alps Thyme, blended with Columbian artichoke liver juice. Slightly sauteed in 100% pure Italian extra virgin olive oil.

Fried potatoes.

Searing does nothing. It does hold the juices in.

Marinating is the same. The marinade does not enter the meat more than a millimeter or so.

If you like the marinade, make it as a sauce to spoon on the meat when it's on your plate.

You're definitely underestimating the effects of marinades. I would expound on the benefits only from a scientific standpoint on how cooking with the marinade on changes the flavor of the marinade itself etc. but this article does a great job.

Marinade Science

How marinades work - Enzymes break down fibers to tenderize meats

Marinades serve two different functions: as a tenderizer and flavor enhancer. You probably already know that some tough cuts of meat benefit from the tenderizing effects of marination, but how does it work? Take a look at how you can make marinades work for you before getting to the marinade recipes.
Marinade tenderizing science

The cooking process itself turns connective tissues into gelatin to varying degrees. Depending on the cut and type of meat, it may need a little assistance to bring it to a palatable range of tenderness. Certain plant and fungi enzymes and acids can break down muscle and connective proteins in meats. As far back as pre-Columbian Mexico, cooks found that wrapping meats in papaya leaves before cooking made for more tender results. The active enzyme in the papaya leaves is papain, now refined from papayas and commercially available. Connective tissue that comes in direct contact with the protein-digesting enzymes gets broken down.

These tenderizing enzymes also reduce the capability of the meat to hold its juices, resulting in greater fluid loss and thus drier meat. Enzymes are heat activated at levels between 140 and 175 degrees F. and deactivated at the boiling point, so it really serves no purpose other than flavoring to let meat sit in a marinade at room temperature. In fact, refrigeration is recommended to avoid the growth of harmful bacteria. Let meat come to room temperature before cooking.
Marination requires contact

Direct contact is the important point, since it is necessary for the chemical reaction to occur. This means that soaking a piece of meat in a marinade will only penetrate just so far into the surface of the meat. If you marinate a large cut of meat in a tenderizing marinade, you end up with a mushy exterior and an unaffected center. Puncturing the meat for the marinade to penetrate gives an uneven result, with the further undesirable side effect of allowing the meat to lose even more juices while cooking. Thus, flat cuts of meat benefit most from tenderizing marinades. Place meat in a heavy zip-top bag with the air squeezed out and turn it often to be sure all surfaces benefit from the marinade.

Some slaughterhouses now inject papain into the animals just before slaughtering. The injected papain is carried through the bloodstream to all parts of the animal and is later activated by the cooking process. This sometimes results in a mushy piece of meat due to the enzyme destroying too much of the muscle fiber firmness. The newest method being researched is a machine which immerses tough cuts of meat into a water bath and then sends a shockwave through the meat, breaking down tough fibers.

I agree on the searing aspect. It is more for looks....people like a steak well barked but still red in the center. You can't do that at low temps unless you like well done.

The best way to keep juice inside the meat is to not poke holes in it when turning, and the most important thing, let the meat rest 10 minutes before serving.


Not letting the meat rest is the most common mistake people make.

All the difference really. Pull the meat, loosly cover with some foil, then go ahead and nuke up your asparagus or boil off your Bearnaise sauce. Set the table, whatever, just wait 10 minutes....15 doesn't hurt if it is a thick steak.

Think about it, when you go to a top steak house, the meat isn't hot...it's warm, and a good deal of that is surface heat where they put it back under heat lamps the last minute or so waiting for the servers to present the dish.


LET IT REST!

Or they put it on a hot plate with melted butter bubbling up - Ruth's Chris.

I'll never understand it and won't go unless it's a work function.

Even then I'll often have fist or something else there.

That's neat and all, but a marinade is no different than a sauce when you get right down to it, or a rub.

Marinade helps break down the meat? Really? Please.

A friend of mine told me to marinade steaks in Coke for 8 hours or so. I thought "Huh! that might be good." So I tried it ... they tasted like Beefa-Cola. Next time I saw him I told him he owed me 24 bucks. Perfectly good ribeyes ...

Okay.

So why are so many concerned with "searing the meat to keep the juices in" when we know that doesn't happen?

If you're eating fine cuts of meat then you obviously would never marinade it.

If you're eating flank steak or another similar cut then a marinade is going to make a tremendous difference.

Many marinades will break down the fibrous portions of the cut.

It's science.

Buy a flank steak. Cut said flank steak in half. Perpendicular to the fibers in the meat.

Buy a marinade that sounds good to you.

Grill half with a marinade in a bottle and marinade according to directions (don't use a powder).. And half without.

If you can't tell a difference in the consistency of the meat I'd be shocked.

Exactly, if someone is buying premium cut steak then I would understand that they would not want to use marinade. I on the other hand can't afford steak very often and I usually get them when they are on sale or buy one get one and they are not usually premium cuts. I've cooked them with out marinade and with and I can defiantly tell the difference in the tenderness.

The acid in the marinade (from vinegar, citrus or other acid source) does break down the meat and make it more tender. If you are starting out with a tender piece of meat already then no it won't make much of a difference besides adding the marinade flavor which as arch said can be just brushed on during the grilling process.

Starting from a tougher cut of beef a marinade makes a HUGE difference.

No doubt a acid "cooks" the meat a bit. It does tenderize, but it has to be a long marination....a few hours doesn't do much....12 minimum to start the process.



You want a tender steak?? Do what I routinely do. Buy the steak you plan to eat next Sunday, the Friday or Saturday before.

Rinse and pat dry. Wrap in paper towel and place on a rack, in a pan with a good amount of rock salt, in the deli compartment of your fridge. The salt absorbs moisture. Use a thermometer to make sure that section holds a pretty consistent 34 degrees. Test the temp before you try to age your steak.


After 1 day, change the towels.

After 2 days, remove the towels and allow to sit on the rack for good air circulation to dry the steak.

Semi aged steak.....it works.


You can't really age individual steaks as long as a whole cut(45 or more days) because after so long you do need to trim some meat, but a week to 10 days, not a problem, and you do start to get a break down in tissue and texture.


Try it for a dry aged flavor from you own fridge.

I have gone over 2 weeks, but not being a meat guy, I start to get a bit nervous...I keep it to 7-10 days.....great steak.

Thought I'd revive this thread since the temp outside is about 12 degrees, and I have been been thinking about a nice Ribeye. I found a couple youtube vids with methods for cast iron grilling. One is a lot like Ballpeen's, and the other not so much. I can't believe either of them produce much more than a rare steak - might have to play with the timings.



Two things about the above: 1. That steak is rare in my book. 2. Surprised they advise seasoning beforehand with pepper, since I've heard other cooks say you should only use pepper after its cooked. Otherwise, the pepper burns and adds a bitter flavor.

This next video shows how to grill the steak entirely on the stove top:



Looks a little intense and high maintenance to me ... love the guy's French accent though. Cote de boeuf, indeed.

Edit: Okay, the 2nd video won't display ... check it out at http://www.youtube.com/user/altaeditions?v=rBcH9-h7hSo

I have a 100+ year old cast iron skillet I cook steaks on using this method. I consider it one of my most valued possessions. One day, I'll inherit the 100+ year old chicken frying pan, that has always smelled like my great grandmother's fried chicken.

That was more, rare, medium rare...but better under cooked than over cooked...I'd eat it.



Cooking is as much art as it is anything else. Better to make your mistakes where you can correct them before it is beyond the point of no repair.


You can correct a undercooked slab of meat. Once it is overcooked, it's hard to get it pink again.



Cast Iron rules.

This is a method I've been using that hasn't failed me yet.

Warm up skillet on stove for 5-10 minutes.
Preheat oven to 400 degrees.
Your steak - which should be thick like Peen said - should already have been marinated for up to 24 hours.
At this point, take an incredibly light dusting of either sugar or brown sugar and sprinkle it on each side of the steak.
What this does is help caramelize the steak and helps it sear even better.
Take the steak and put it on the skillet 2 minutes per side.
Take the steak off the skillet and put it in the oven for 10 minutes.
Take the steak out for 5 minutes and let the juices settle.
Enjoy!

I am no expert by any means but this is my first year making steak regularly and this method works great for me.

I'm going to be making steak dinner for Valentine's Day for myself and the gf so I am excited/nervous.

I've been looking around for the best marinades for steak (that do not use mustard) but I've been having some issues. Hopefully some in this thread have mentioned some ideas (I've yet to read all the responses).

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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.

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Lodge. Don't bother with any other brand. Trust me.

hey, Dawgs:

I'm all about being a steak purist, but lately, I've been putting a twist of the "bare meat" approach: a dry rub." It adds an incredible depth to the flavor of the meat without getting in the way.

MAKE UP A BATCH OF THIS AT YOUR EARLIEST CONVENIENCE. Once you've tried it, you will be dusting almost all your meat with it. It's out-of-this world as a bark on pork loin. For steaks and burgers, I just do a light sprinkle. Here's the recipe.

1T. whole thyme (leaf, not ground)
1T rubbed sage
1T dried rosemary (whole, not ground)
2T Kosher salt
2Tcoarsely ground black pepper.

That's it. Simple as pie, but oh, baby!

Do this thing, 'Peen... you can thank me after you take that first bite.... then run to change your undies! It would take your "pan sear" off the charts!

I do a rub now and again. I'll try your's....easy enough....Simon and Garfunkle, drop the parsley and add salt and pepper, which I would have anyway!

Well then do I have the best recipe for you!

It's for rack of lamb.

Let rack rest at room temp for at least 30 minutes.
Then some kosher salt and some fresh cracked pepper.
Place on very hot grill to char both sides no more than 2-3 minutes per side.
Take off grill then brush a liberal amount of whole grain Dijon mustard along with finely chopped fresh sage and fresh thyme and unchopped fresh rosemary.
Flip rack and repeat.
Place back on grill covered at medium lowish heat for about 5 min a side for medium rare.
After grilling let rest for 5 minutes then cut.

Serve with Okinawan sweet potato frites, brussel sprouts and a nice bottle of Pinot noir.

Enjoy!