Steak Help

imakimm
imakimm Posts: 839
edited November 11 in Food and Nutrition
Please help me! What am I doing wrong?! Whenever I cook a steak at home it never tastes as good as it does when I have it at a restaurant. Like today I marinated a london broil overnight and cooked it on my george foreman grill and it tastes ok but I know it could be better..How do you guys cook your steak and meat? Thanks!
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Replies

  • UponThisRock
    UponThisRock Posts: 4,519 Member
    Restaurants don't use foreman grills
  • Leiki
    Leiki Posts: 526 Member
    Buy good meat. A 4 star restaurant uses better meat than what is available in the grocery store. Luckily, one of my housemates is a manager as said restaurant, and he brings home delicious skirt steak for about $4/ lb.

    Marinate it for at least an hour. If you need to tenderize it because it is not the best quality meat, vinegar, limes, fruit juices, and other acidic marinades are good for breaking down the meat. Don't forget to salt and pepper it. Although it seems odd, salt draws out the meat and "dehydrates" it which in turn makes it taste juicier.

    Let the meat sit at room temperature before cooking.

    Cook on high on both sides. (This is a good time to use red wine, or butter if you are adding any of these).

    Remove on heat and let it sit for a few minutes.

    Do not over cook.
  • sarahgilmore
    sarahgilmore Posts: 572 Member
    my husband never picks steak when we go out cos he says i can do just as well (if not better) at home

    I typically pick a cut that is marbled nicely with fat, and is thick about 1 1/2". Never a totally lean piece. Can always cut the excess fat off when you eat it.
    I always go for scotch fillet. I find eye fillet too dry, and sirloin too tough.

    HOT frypan, cast iron is best
    brush the meat with oil, rather than adding oil to the pan. Some freshly ground black pepper and salt to taste on the meat now.

    Cook hot and fast on one side to brown, then turn with tongs, never pierce the meat, and cook slightly slower on the other side (but not slow enough that it stews) until juices appear on the top. That gives us a good medium-rare.

    I would NEVER put steak in something like a foreman, it goes dry, tough and there's no flavour. I also never marinate a good cut of steak.
  • 3laine75
    3laine75 Posts: 3,069 Member
    OMG what are you doing to your steaks?? Marinate?? Do you guys get fillet in the US? Salt and pepper then a minute each side in a pan - i use a teaspoon of olive oil but still tastes good with no oil
  • mmapags
    mmapags Posts: 8,934 Member
    Restaurants don't use foreman grills

    This! A foreman grille doesn't get hot enough to get a good sear in the steak. You need a good grill with a flame and high temp.
  • dls06
    dls06 Posts: 6,774 Member
    Something like london broil has to be cooked fast, High heat and rare then sliced very, very thin. Or braised in liquid for at least 2 hours or more.
  • rjt1000
    rjt1000 Posts: 700 Member
    Please help me! What am I doing wrong?! Whenever I cook a steak at home it never tastes as good as it does when I have it at a restaurant. Like today I marinated a london broil overnight and cooked it on my george foreman grill and it tastes ok but I know it could be better..How do you guys cook your steak and meat? Thanks!

    a lot depends on what restaurants you're going to. Outback and LoneStar use massive amounts of salt which is yummy tasting. They're grilling over high heat and using wood to add smoky flavor as well. High class steak places (Morton's, Ruth's Chris) use "aged beef" which is more tender and generally has more taste. Also, higher quality cuts and higher cost as well.

    As others said, cook on high heat to sear. That seals in juices so meat isn't dry. Use seasonings that you like. London broil isn't a cut that has great flavor either. Try something with more marbling (meaning fat mixed in with the lean meat). Ribeyes, filets, etc. All cost more of course.......
  • ladybg81
    ladybg81 Posts: 1,553 Member
    Our steaks at home are WAY better than they are at a resturant. We season them and let them sit for maybe 30 minutes. Our gas grill has a sear burner so we sear it and then grill for a few minutes on each side. We like ours between medium rare to medium.

    We prefer ribeyes though a sirloin or filet will work.
  • imakimm
    imakimm Posts: 839
    Thanks everyone!! :-)
  • pozj
    pozj Posts: 4
    good grade of meat

    kosher salt and pepper

    Canadian steak seasoning

    rub it with olive oil..don't oil the pan ( or grill it).

    Here's the secret we discovered on the food network...when the steak is done..don't cut it to test doneness, btw.. Instead, time the cooking on each side instead to your desired doneness...then take the piece of steak, wrap it in aluminum foil and let it rest for 5 minutes all wrapped up. Your steak will be amazingly juicy :)
  • mmapags
    mmapags Posts: 8,934 Member
    good grade of meat

    kosher salt and pepper

    Canadian steak seasoning

    rub it with olive oil..don't oil the pan ( or grill it).

    Here's the secret we discovered on the food network...when the steak is done..don't cut it to test doneness, btw.. Instead, time the cooking on each side instead to your desired doneness...then take the piece of steak, wrap it in aluminum foil and let it rest for 5 minutes all wrapped up. Your steak will be amazingly juicy :)

    This tecnique is called "resting" the meat. With any good cut, there is adequate moisture. One of the reasons, as someone else said, for searing is to lock in the moisture and you need high heat to do that. When you cook at high heat, the moisture is pushed to the middle of the steak. The resting allows it to permate back to the surface. You don't really have to completely wrap it. You can put it on a serving dish and cover it with another one. Either way, high heat sear, and resting get's you a great steak.

    PS: For those against marinating, you can take a nice inexpensive cut like flat iron steak, skirt steak or flank steak and marinate with acid and seasonings and make it tender as all get out! Then just grill as you would as stated above. A little butter sauteed mushrooms on top and you got you some goooooooood!
  • Leiki
    Leiki Posts: 526 Member
    Yeah, I don't marinate expensive cuts, but cheap cuts need it.
  • mjbrenner
    mjbrenner Posts: 222 Member
    I hate sharing this info, because as more people realize it, the price goes up - but I guess I am just a nice guy ;)

    Two great cuts of steak that are inexpensive are the top blade steak and the chuck eye. Top blade is very tender and flavorful with excellent marbling, There is a single run of gristle right down the middle of the steak, but it is easy to see and cut around on your plate. Chuck eye steak is the part of the rib eye that continues into the chuck primal cut. If you can get it at your grocery store, you are getting what is essentially rib eye steak for chuck prices. It is not quite as tender as a true rib eye, but it is dang close and half the price. The flavor is every bit as good as a rib eye.
  • TheMerryPup
    TheMerryPup Posts: 186 Member
    Bump for later. Some good ideas here. Thanks all!
  • Acg67
    Acg67 Posts: 12,142 Member
    Salt...

    http://steamykitchen.com/163-how-to-turn-cheap-choice-steaks-into-gucci-prime-steaks.html

    http://www.seriouseats.com/2011/03/the-food-lab-more-tips-for-perfect-steaks.html
  • dumb_blondes_rock
    dumb_blondes_rock Posts: 1,568 Member
    restaraunts cook there steaks, then put a big glob of butter on top to make in more tender and juicy. What i usually do is spice my steaks, and let them get to room temp. You NEVER want to cook cold steaks. Ill use the steaks we had last night as an example. I use olive oil to lightly coat the steaks, added the seasonings and let them sit until room temp. I took a pan and on highest heat cook the steaks for 5 mins on each side....less if your steak is thinner cut. After that i popped it in the oven at 350 for 8 mins....turned out to be perfectly medium rare....and soooooo juicy! You also do want to let you steak sit for at least 5 mins before cutting into it.

    these were REALLY thick steaks....so you just want to cook them until you get a good brown color on them
  • engineman312
    engineman312 Posts: 3,450 Member
    buy yourself a really really good cast iron pan. take care of it properly. you practically have to store it in olive oil and bake it dry for two months.
  • lisablueeyes
    lisablueeyes Posts: 213 Member
    Try this link!!! They always come out perfect when I make mine like this! I add a little steak spice on mine..

    http://www.thekitchn.com/how-to-cook-a-steak-in-the-ove-108490 :smile:
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  • Nana_Booboo
    Nana_Booboo Posts: 501 Member
    OMG what are you doing to your steaks?? Marinate?? Do you guys get fillet in the US? Salt and pepper then a minute each side in a pan - i use a teaspoon of olive oil but still tastes good with no oil

    agreed!!!
  • beckylawrence70
    beckylawrence70 Posts: 752 Member
    I only buy ribeyes and grill em on high heat just to medium.......heaven! Hate fried steak.
  • flsunshine
    flsunshine Posts: 188 Member
    let your steak get to room temp. then get a tenderizing thing mine pokes holes- sprinkle on meat tenderizer and salt and pepper then stap the hell out of it. put it back in formation. next is the grill- if youre using charcoal you have to let the coals get hot and die down. usually get the grill going if its coals at least 30 minutes to an hour before you cook. next its you cant rush meat. meat like prime rib london broil you have to take your time cooking hench letting the coals get right. after you cook your meat let it sit for a few minutes before you eat it...
    beef and pork you cannot hurry- rushing the meat takes flavor out of it. it takes time and skill to learn how to properly cook it.
    if youre using the stove top- use a well seasoned pan first of all. lightly lightly oil the pan with olive oil- i put some on a napkin and wipe it down.. make sure you get the pan hot but not scolding let it warm up with a consistant heat. dont turn it on high then shift to medium and throw the meat on.
    if you got a good cast iron skillet- lightly coat again with olive oil.. put it on a higher heat. while the pans heatin put on the broiler- when the pans hot on the stove put the meat on --- let it cook on high for at least 30- 45 secs tops. flip meat and cook it again flip the meat and finish it under broil by turning it every 2-3 minutes til its the color you want
    again the last method is to hurry meat but it still cooks it good but really cooking a steak isnt a hurry process...
    last by a theometer- and keep tabs on the temp of the meat to help you perfect timing
  • Yooperm35
    Yooperm35 Posts: 787 Member
    Sprinkle sea salt (coarse) or coarse kosher salt on both sides, lots of it. Let it sit at room temp about 15 minutes. Rinse all of the salt off and oat dry. Makes it so tender!
  • rob_v
    rob_v Posts: 270 Member
    OMG what are you doing to your steaks?? Marinate?? Do you guys get fillet in the US? Salt and pepper then a minute each side in a pan - i use a teaspoon of olive oil but still tastes good with no oil
    X100000
    Take it out of the fridge and get it room temp.
    Rub a bit of Olive Oil - Salt & Pepper
    Nothing else.

    For a 1" thick tbone - Grill on 1 slide 3 mins - twist it 90" 2 mins - flip - Grill 3 mins - should be a nice rare/medium rare.
    For a thicker filet - adjust a hair on the time.

    Go by touch -
    Touch your chin. This is the feel of medium rare.
    (if the meat feels like that - its medium rare)

    Touch the end of your nose. This will be medium
    Bridge of your nose on your forehead is medium-well.
  • jennifershoo
    jennifershoo Posts: 3,198 Member
    OMG what are you doing to your steaks?? Marinate?? Do you guys get fillet in the US? Salt and pepper then a minute each side in a pan - i use a teaspoon of olive oil but still tastes good with no oil
    X100000
    Take it out of the fridge and get it room temp.
    Rub a bit of Olive Oil - Salt & Pepper
    Nothing else.

    For a 1" thick tbone - Grill on 1 slide 3 mins - twist it 90" 2 mins - flip - Grill 3 mins - should be a nice rare/medium rare.
    For a thicker filet - adjust a hair on the time.

    Go by touch -
    Touch your chin. This is the feel of medium rare.
    (if the meat feels like that - its medium rare)

    Touch the end of your nose. This will be medium
    Bridge of your nose on your forehead is medium-well.

    wow! Reading about the very fast cooking time you guys talk about, I wonder if I'm too paranoid about E-Coli. I cook my steak about 15 min. :huh:
    You're not worried about undercooked meat?
  • skierxjes
    skierxjes Posts: 926 Member
    I marinate in Worcestershire sauce for a couple hours, letting the steak sit out on the counter becoming room temp, then sprinkle on some Montreal Steak seasoning and flop it on the gas grill for about 2-3 mins a side. I like mine to still moo when I pull it off, so it's not on there long. I've never had to use steak sauce on any of my steaks cause the flavor is so great you don't need it
  • Thad81
    Thad81 Posts: 138 Member
    I buy a half a beef at a time as I like really good meat. There is absolutely no comparison between store bought and what I get from my rancher friends.

    Also you must not overcook steak. I like to get the grill hot then cook a 3/4 in steak for 5-6 a side then serve is usually perfect. I rarely get steaks at a restaurant that are as good as what I can make myself.
  • gregavila
    gregavila Posts: 723 Member
    1) Buy good meat. I prefer ribeye, or tenderloin if I am going to splurge.
    2) let beef come to room temperature, brush with olive oil.
    3) Season generously with sea salt, garlic powder, and pepper
    4) if you are cooking indoors, use a cast iron skillet or grill and get it really hot (almost smoking)
    5) Put the meat on for 3-5 minutes a side for medium rare, depending on the thickness of the cut
    6) Pull the meat off and let it rest for 5-10 minutes before you cut it or serve it.
  • BarbWhite09
    BarbWhite09 Posts: 1,128 Member
    my husband never picks steak when we go out cos he says i can do just as well (if not better) at home

    I typically pick a cut that is marbled nicely with fat, and is thick about 1 1/2". Never a totally lean piece. Can always cut the excess fat off when you eat it.
    I always go for scotch fillet. I find eye fillet too dry, and sirloin too tough.

    HOT frypan, cast iron is best
    brush the meat with oil, rather than adding oil to the pan. Some freshly ground black pepper and salt to taste on the meat now.

    Cook hot and fast on one side to brown, then turn with tongs, never pierce the meat, and cook slightly slower on the other side (but not slow enough that it stews) until juices appear on the top. That gives us a good medium-rare.

    I would NEVER put steak in something like a foreman, it goes dry, tough and there's no flavour. I also never marinate a good cut of steak.

    Very good suggestion there!
  • Thad81
    Thad81 Posts: 138 Member
    OMG what are you doing to your steaks?? Marinate?? Do you guys get fillet in the US? Salt and pepper then a minute each side in a pan - i use a teaspoon of olive oil but still tastes good with no oil
    X100000
    Take it out of the fridge and get it room temp.
    Rub a bit of Olive Oil - Salt & Pepper
    Nothing else.

    For a 1" thick tbone - Grill on 1 slide 3 mins - twist it 90" 2 mins - flip - Grill 3 mins - should be a nice rare/medium rare.
    For a thicker filet - adjust a hair on the time.

    Go by touch -
    Touch your chin. This is the feel of medium rare.
    (if the meat feels like that - its medium rare)

    Touch the end of your nose. This will be medium
    Bridge of your nose on your forehead is medium-well.

    wow! Reading about the very fast cooking time you guys talk about, I wonder if I'm too paranoid about E-Coli. I cook my steak about 15 min. :huh:
    You're not worried about undercooked meat?

    E coli is a problem in hamburger not steak... As fecal material is ground into the hamburger in big meat processing plants. Never cook a steak that long or it will be ruined unless you like a really chewy tough piece of meat... lol
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