Steak

M

m_calingo

Joined
Oct 13, 2003
Messages
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Ok, I'll 'fess up...I'm a member of PETA (People Eating Tasty Animals). :D

I'm curious about how the members here prefer their steak cooked--grilled on a gas/charcoal grill, seared on a cast iron skillet, fried in butter, or...?

My favorite way of cooking steak has been to sear it over a hot charcoal fire on both sides, and then to put the dome cover on the grill to allow the steak to cook evenly. This also increases the "smokey" quality of the steak.

However, I have read reviews of some other folks who swear by cooking the steak in a cast iron skillet. The European tradition (French?) also makes little use of charcoal grills, preferring to instead pan-fry the steak and making a pan sauce from the drippings.

Yeah, I suppose I could go to a "foody" forum to get feedback for this question, but hey, I'm here already, and I'm interested in what you guys have to say.
 
To me steak always tastes best when cooked on a wood fire. Charcoal is OK too.

But it's tough to make gravy unless you fry it in pan. So I usually seer it quickly in a cast iron skillet, cook it for a couple of minutes covered, then make gravy/sauce.

-Bob
 
Steak grilled on the BBQ is my favorite. i dont care if its a charcoal or gas grill, as long as it has some McCormick Spicy Montreal Steak Seasoning on it its bangin. I also like when its cooked medium rare, with some mashed potatoes, gravy and vegetables on the side mmmmmmmmmmmm
 
Select the very best steak you can. Brush with truffel oil. Salt and pepper to taste. Heat set the outside burners on the Weber to high and the inside to low. When the grill is good and hot, steaks go on the outside grills for one minute by stop watch, the flip and grill for one minute on the other side by stopwatch. Move the steaks to the center flipping them as you do so. Six minutes for a typical inch or so thick steak, then flip and six more minutes to med. rare. Perfect.

While the steaks cook, use the side burner to saute' onions until almost soft, add sliced mushrooms and saute' until cooked. Salt and pepper to taste, of course. Then, add a shot of Jack Daniels pouring from a shot glass, not the bottle. Tip the pan to the flame igniting the whiskey. When the flames die out, pile the mushrooms and onions on the steaks and serve.
 
I like my steak cooked on a grill, rare, medium rare. I like it closest to rare!! Yummy!!
 
mmmmmmm . . . steak. :yawn:

A nice Delmonico, no seasoning whatsoever, grilled over an open flame and served nearly raw, with a heaping pile of sauteed onions and assorted 'shrooms on the side. :thumbup:
 
4 (6 to 8-ounce) strip steaks, 3/4 to 1-inch thick
Kosher salt
2 teaspoons black peppercorns, coarsely crushed
2 tablespoons clarified, unsalted butter
3/4 cup beef stock or broth
3 tablespoons cognac
3/4 cup heavy cream
1 tablespoon green peppercorns in brine, drained and slightly crushed

Preheat oven to 200 degrees F.
Sprinkle steaks with kosher salt and crushed black pepper. Heat butter in a 12-inch, heavy bottomed saute pan over medium heat. Once butter is hot, add steaks and cook until browned on both sides, about 2 minutes per side for medium-rare and 3 minutes per side for medium. Remove steaks from pan and place on a rack set on a sheet pan; place in oven to keep warm.

Add the stock to the saute pan and whisk until the crispy bits release from bottom of pan. Allow the liquid to reduce for 3 to 4 minutes over medium-high heat. Add cognac, heavy cream, and green peppercorns to the pan. Increase heat to high and cook, whisking continually, until sauce thickens slightly, just enough to coat the back of a spoon; this will take 5 to 7 minutes.

Season the sauce, to taste, with kosher salt. Place steaks on plates, top with sauce, and serve immediately.
 
1 boneless rib eye steak, 1 1/2-inch thick
Canola oil to coat
Kosher salt and ground black pepper

Place 10 to 12-inch cast iron skillet in oven and heat oven to 500 degrees. Bring steak(s) to room temperature.
When oven reaches temperature, remove pan and place on range over high heat. Coat steak lightly with oil and season both sides with a generous pinch of salt. Grind on black pepper to taste.

Immediately place steak in the middle of hot, dry pan. Cook 30 seconds without moving. Turn with tongs and cook another 30 seconds, then put the pan straight into the oven for 2 minutes. Flip steak and cook for another 2 minutes. (This time is for medium rare steaks. If you prefer medium, add a minute to both of the oven turns.)

Remove steak from pan, cover loosely with foil, and rest for 2 minutes. Serve whole or slice thin and fan onto plate.
 
1.25 pound Ribeye
Coat with Olive oil
Cavanders Greek Seasoning
Grill (gas) on low 7 minutes on a side
(I have smoked one on a barrel smoker for 40 minutes, Fantastic! but takes a long time)

Serve with favorite beverage, alcohol or not...

Enjoy!
 
Dammit! It's not even 9am.... and I'm craving a nice steak!

Here's how I like 'em: knock their horns off, slap 'em on the backside, and throw it on my plate.
 
strip steak, rub both sides with garlic cloves and lawreys seasond salt. marinate in low sodium soy sauce. cook over charcoal grill.
 
Ok you guys are killin me here ! I could devour a steak after reading all this lol.
I have tried to cook them on iron skillet and pan fry but it never turns out as good as good 'ol charcoal BBQ (IMO).
Mine is fairly simple , put on grill , black pepper to taste , a touch of Lawrey's here and there and medium well done.
Gas grills are ok in a pinch but charcoal tastes better , I think.
I wish I could master the iron skillet thingie... hehe
Oh and the steak needs to be either a Porterhouse or a T Bone.

Also , most of you unlucky people will never get to try Tri-tip ! Just an added incentive to dwell here in the Republik. :D
 
Get a good ribeye, sprinkle with High Mountain Steak Spice, plop onto Weber bbbq with real wood briquettes and sear each side Chicago style which leaves the centre rare....let sit for a couple of minutes and serve!
High Mountain Steak Spice is really great as is there Hamburger spices, we use the steak spice on ribs, chops etc......very good!

Kap
 
Use a well-seasoned cast iron skillet, red hot. Quickly burn both sides, then broil in oven for a few short minutes. Black on the outside, slightly pink in the middle...Serve with shrimp salad and a baked 'tater...Yum, Yum...:).
 
tyr_shadowblade said:
mmmmmmm . . . steak. :yawn:

A nice Delmonico, no seasoning whatsoever, grilled over an open flame and served nearly raw, with a heaping pile of sauteed onions and assorted 'shrooms on the side. :thumbup:
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Except for liking mine medium rare, this is the way to do it at home!

Surprisingly, the best steak I've ever had was at Ryans Buffet in Chambersburg PA. I've eaten steak at some nice restaurants too.

I could go for some steak too!
 
Screaming hot charcoal grill. Seasoned with Sea Salt, black pepper and seasoned salt. Cooked dead rare.
 
thick cut ribeye, on a very hot charcoal grill. Cooked between rare and medium rare. Sometimes with a blue cheese / cream / garlic & onion sauce on the side (sounds terrible, tastes devine).
 
I like to slice my steak thin, rub with Clifco Spice Sales Southwestern meat rub and wrap it in aluminum foil and cook in the oven. Than I eat delicious steak sandwiches. Tender and juicy. I like steak on the barby too.(charcoal)
I like steaks with many different types of seasoning. I would even eat it plain.:thumbup:

of course, the key is to start with good steak with nice marbling.
 
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