Teach me how to make a steak
redheadmommy
Posts: 908 Member
I am trying out the primal lifestyle ( meat, eggs, veggies, fruits, dairy) , and I have to admit I have no idea how to make a good steak. It is a shame I know! When we eat out , I almost always order steak, because I like it, but no idea how to make it at home.
- what type of meat to buy?
- How to marinade it? how long?
- how to cook it? In a frying pan? in the over? I know the best is to grill it, but it is -20C outside and we had 10" snow fall over the weekend, so grilling is not going to happen for a while.
- what type of meat to buy?
- How to marinade it? how long?
- how to cook it? In a frying pan? in the over? I know the best is to grill it, but it is -20C outside and we had 10" snow fall over the weekend, so grilling is not going to happen for a while.
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Replies
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Methods differ, but I personally like to just do the following:
Take meat out of the freezer (or fresh from the butcher preferrably) and thaw in luke warm water or at room tempurature. Never cook cold meat if you can avoid it, even if it's just been in the fridge for a bit, let it warm up to room temp before starting.
I season with salt and nothing else, letting that sit on the steak for a few minutes.
Grilling is best over low-medium consistant heat. Avoid flipping the steaks too often, normally as the color on the cooking side gets to the center of the steak (watching the color travel up the side of the steak), flip it and repeat the process. When you think the steaks are still a little to raw ( or might be) take them off the grill anyway, they will continue to cook and you should end up with a good medium rare.
Pan frying is the second choice when indoors is the only option. on medium heat, fry the steaks for a few minutes per side and watch for the color to change like above for grilling. If you think they might be underdone most of the time that means they are perfect.
Steak grilling really is a learned skill, some say an art. It'll take time and practice. My personal favorite cuts:
New York
Porterhouse
Filet Mignon
T-Bone0 -
I tend to cook hotter and faster than Marll does, but that is just a personal preference you find in time. I also make my own steak rubs - you can find several good recipes on the web if you want to mix up the flavor of the beef.
I love the cuts listed above, but my house is on a budget that does not allow for them on a regular basis. I tend to cook top blade steaks and chuck eyes. Top blade steaks have an obvious line of gristle running down the center of the meat, but the are otherwise tender and very flavorful. The chuck eye is the section of the rib eye that lies within the chuck primal cut. This means that when you can find it, you are essentially getting rib eye at a chuck price.
If you do not own one, buy a digital meat thermometer. This is a necessary tool for roasts, and it is a great learning tool as you figure out how you to cook steak to your favorite level of doneness. Enjoy!0 -
Both processes are good! I love steak cooked on a grill, my husband's favorite cut is a rib steak, not too thick, 3 minutes per side, and yes room temp before grilling!
Enjoy!0 -
Thanks for the replies!
Ok, I may sound dumb here, but all the steakhouse I have even been says on the menu something like ... steak aged at least X days. What does it mean?
I thought it means they are marinated for many days. Is it not?
I actually just bought a digital thermometer, but have no idea how to use it yet. My husband, who has even less idea of cooking then me, thinks I have to leave the thermometer in the roast/steak. I think that must not be the case, but who knows.
When I grew up my family ate poultry and rabbit 95% of the time and the remaining 5% was pork.
One more question. probably even dumber question. Some steak come with a bone in. Should I cut the bone off the meat before?0 -
Aged beef generally means that the steak is cut from the animal and then placed in controlled conditions to age, like cheese. This generally allows enzymes to start breaking down the meat and make it even more tender. Again, these are controlled conditions so it's not like just letting a steak sit on your counter. One of the best steaks I've had was aged 56 days before cooking.
Bone in steaks should never have the bone removed prior to cooking. The bone actually not only lends structural integrity to the cut of meat, but cooking with bones does impart flavors that would be missing otherwise, they may be subtle for some people, but I think you would notice the difference when comparing the two.0 -
Also, if you have a foreman grill and want a quick easy New York Strip, this rocks:
http://www.livestrong.com/article/460789-how-to-cook-new-york-strip-steaks-on-a-george-foreman-grill/0 -
This is super easy and you can't go wrong!
The most important thing is to NOT put oil in your pan or on the griddle.
Instead, oil your steaks before hand along with salt and pepper. I add freshly chopped thyme which is super delicious!
Once your pan is hot, add your steaks and DO NOT TOUCH.... for 2 minutes. Turn and again, leave for 2 minutes. Remove from heat and let it rest for 5 minutes while you get your salad or veggies sorted. You can also make a gravy by adding stock to the pan, reducing it a bit before adding a knob of butter.
Delicious EVERY TIME! Enjoy
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great links . Thanks!Also, if you have a foreman grill and want a quick easy New York Strip, this rocks:
http://www.livestrong.com/article/460789-how-to-cook-new-york-strip-steaks-on-a-george-foreman-grill/0 -
Wont it burn, if I do not add any oil?This is super easy and you can't go wrong!
The most important thing is to NOT put oil in your pan or on the griddle.
Instead, oil your steaks before hand along with salt and pepper. I add freshly chopped thyme which is super delicious!
Once your pan is hot, add your steaks and DO NOT TOUCH.... for 2 minutes. Turn and again, leave for 2 minutes. Remove from heat and let it rest for 5 minutes while you get your salad or veggies sorted. You can also make a gravy by adding stock to the pan, reducing it a bit before adding a knob of butter.
Delicious EVERY TIME! Enjoy0 -
Wont it burn, if I do not add any oil?This is super easy and you can't go wrong!
The most important thing is to NOT put oil in your pan or on the griddle.
Instead, oil your steaks before hand along with salt and pepper. I add freshly chopped thyme which is super delicious!
Once your pan is hot, add your steaks and DO NOT TOUCH.... for 2 minutes. Turn and again, leave for 2 minutes. Remove from heat and let it rest for 5 minutes while you get your salad or veggies sorted. You can also make a gravy by adding stock to the pan, reducing it a bit before adding a knob of butter.
Delicious EVERY TIME! Enjoy
No, not at all. There is oil on the meat and this ensures that it sears beautifully on the outside whilst staying succulent inside. Try is once and see. You won't be disappointed. The important thing is that you leave it alone. Only turn after 2 minutes. If you attempt to move it sooner, the meat will stick to the pan and well.... classic school boy error! :frown:
Good luck... I'd love to hear how you got on!
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We have a seasoning that we use called "Bourbon Steak Rub". We bought it at Cabela's but not sure if you can get it elsewhere. If you cant cook it on the grill, I think broiling is the next best thing and then pan fry. I cook fast at high temps. If you have a good piece of meat then you can do this and the meat will be tender and juicy. I think salt, pepper, garlic powder and onion powder are all a steak really needs. Room temp meat, rubbed with those seasonings and left to "marinate" for just a few minutes while the broiler or grill heats up and you will have a good tasting steak. If you overcook, the meat will be tough. I used to be a "well done" kinda girl but after moving to Texas and discovering ribeye, I have transitioned into a "medium" girl.
I vote yes on the Foreman grill too.
We like:
Ribeye (fatty but a super tender, juicy cut)
Top Sirloin
NY Strip
T-Bone
Filet Mignon to me is not steak, its filet mignon.0 -
Wont it burn, if I do not add any oil?
By oil-rubbing your steaks, you are actually helping to seal in more of the natural juices once that steak hits the naked-hot pan.
Another tip:
The leaner the steak, the quicker you are apt to cooking the hell out of it into shoe-leather. Be very careful about the thickness and how lean.
Its good to have some 'marbling' (the fat you see with your eyes). Its ok to trim some of the excess fat around the meat, but dont get rid of all of it.
You really do need to keep some of the fat because it does help with the cooking process... helps to enhance flavor and moisture, and a good portion of it melts off during the cooking process....
I make my own seasoning rubs and use olive oil in a small amount to make a slightly loose paste. When we do 1# Prime Rib steaks, this works so beautifully and we get a gorgeous steak every time I fire up the grill.0 -
I just made my first steak today and it was really good. I used the salted in method suggested in one of the link.
The hardest was to resist flipping it too frequently
I made over roasted eggplant with it and it was perfect
I used to buy the leanest meat, and I just used one of the beef from the freezer. It was very tasty, but next time, I'll buy a a meat a bit more fatty to have a bit more tender steak..0
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