Steak

[TorzJohnson]

It's gotta be Porterhouse or T-bone... I get my charcoal ready and put the grill fairly low. Smear a little butter on both sides, sprinkle on some McCormick's Broiled Steak seasoned salt (not too much) and cook it medium rare. I like the Broiled Steak seasoning even better than the Montreal. Serve this with some roasted red potatoes that were tossed with a little oil and onion soup mix before cooking, and you've got a meal fit for a king.

 

[Psychopomp]

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.

Can I come to your house for dinner?

 

[m_calingo]

Thanks so much, folks!

All the above will provide me with more than enough variations for the next time I prepare steak.

Bon appetit, all!

 

[cockroachfarm]

Steak don' need no GRAVY! :grumpy: Just a fork and a sharp knife, after being charcoal grilled! My cholesterol levels went up just reading this thread!

 

[GBeninati]

I like mine covered with cajun spice, and then dropped upon an extremely hot cast iron skillet, searing the outside and leaving the juices inside. Rare is my preference, but with this method you could cook a steak well done and it will still be juicy inside. BLACKENED!!

 

[Rick in KY]

I like a nice thick Porterhouse or Strip on a hot grill.

I prep the meat with a dry rub consisting of Lawry's Seasoned Salt, garlic powder, cayenne pepper and green tea leaves.

If you are wondering, I started using the green tea leaves after watching a chef named Ming Tsai from the Food Network tout the carcinogenic fighting benefits of green tea vis-a-vis grilled meat.

I found it provided a nice crust, regardless of the supposed health benefits.

I frequently accompany the steak with sliced Portabella mushrooms sautéed in butter and freshly crushed garlic. After the mushrooms have released their water, I deglaze with a small bit of whatever red wine I plan on serving.
:thumbup:

 

[Ilovetoolsteel]

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

Gotta admit I am partial to the McCormick montreal steak seasoning blend. I bought a big 1lb container at costco. It does wonders for hamburgers too! (don't shake it on, mix it in to the ground meat) It's really good when you roast a prime rib roast. I shake it on heavy.

I just found another thing that really wakes up a piece of meat, (and I'm not talking about Angelina Jolie) Hickory smoked salt. Shake some on while grilling. instant smokehous flavor!

 

[Gollnick]

If you are wondering, I started using the green tea leaves after watching a chef named Ming Tsai from the Food Network tout the carcinogenic fighting benefits of green tea...

Sort of like taking a tic-tak after eating a whole head of garlic...

 

[Gollnick]

Can I come to your house for dinner?

Sure. But wait a few months for the weather to clear and we'll do it up right out on the deck. We'll have martinis and enjoy the smoked salmon and cheese tray while the potatos bake in the Weber. I'll settle the guests in with their Caesar salads (real ones) and dry vermouth while I finish up the steaks. After the steaks are done, I'll grill the asparagus (it only needs a minute on each side). Then, we'll have the steaks with the onions and mushrooms on top, and the asparagus and potatos (with all trimmings, of course) on the side. That'll be served with a really big Pinot Noir, of course. Then we'll have a chocolate/cherry torte with a late harvest Riesling for desert. After dinner, we'll move from the table to the lounge chairs and enjoy the rest of the evening passing the 12-year Doublewood Balvenie while we discuss life, the universe, and everything... including the colors in the sunset.



Now, who here can beat that menu?

 

[Andrew Taylor]

Now, who here can beat that menu?

Difficult, I must admit. I'd like to come to dinner too, I do have some good whiskys! How about serving the cheese tray after the dessert like posh people do in England. Have you ever tried Stilton Blue? That is good melted on a steak as well.

Here is a good steak recipe for you. Tried and tested. Steak Diane from a posting I did to a Food Forum.

A popular dish on our restaurant menu.

Take an 8oz Fillet Steak and cut through the grain into three slices,
(medallions). Paint lightly with brown French mustard, or Dijon mustard

Heat pan and add a little oil and butter. Cook the steaks until cooked how
you like. Don't overheat or burn the mustard. They will take a little
colour. Remove steaks and keep warm. In the same pan, sauté sliced
mushrooms, shallots, and garlic in 2 tbspoons butter. Deglaze pan with
brandy and and flame. Add a little Chicken stock, and then some double
cream. arrange the medallions of beef on the plate, add parsley to the
sauce, check seasoning and spoon over.

Andrew Taylor. Crumplehorn Inn & Mill

 

[Ilovetoolsteel]

Difficult, I must admit. I'd like to come to dinner too, I do have some good whiskys! How about serving the cheese tray after the dessert like posh people do in England. Have you ever tried Stilton Blue? That is good melted on a steak as well.

Here is a good steak recipe for you. Tried and tested. Steak Diane from a posting I did to a Food Forum.

A popular dish on our restaurant menu.

Take an 8oz Fillet Steak and cut through the grain into three slices,
(medallions). Paint lightly with brown French mustard, or Dijon mustard

Heat pan and add a little oil and butter. Cook the steaks until cooked how
you like. Don't overheat or burn the mustard. They will take a little
colour. Remove steaks and keep warm. In the same pan, sauté sliced
mushrooms, shallots, and garlic in 2 tbspoons butter. Deglaze pan with
brandy and and flame. Add a little Chicken stock, and then some double
cream. arrange the medallions of beef on the plate, add parsley to the
sauce, check seasoning and spoon over.

Andrew Taylor. Crumplehorn Inn & Mill

Aye Carumba! where is your restaurant?

 

[Bumppo]

Sear the fingerprints off of it over a hot charcoal grill.

 

[Mongo]

Gollnick... do you have any sons? I'd like to make an arranged marriage with one of my daughters. I promise they will know how to hunt, fish, change their own tire, and cook. Let's talk.

 

[Andrew Taylor]

Aye Carumba! where is your restaurant?

A quick google of 'crumplehorn inn' will do it, but I sold up last May and moved from the UK to Canada. I am now 'resting' and applying for residency. This is my old menu if you are remotely interested. I am 'classic French' trained, and although I have been trained that way, I included specials from all over the world. http://www.crumplehorn.freeserve.co.uk/cuisine/index.html

The new menu from the current owners is very good considering they have no previous experience and is a credit to them. My ethos was I only served what I liked to eat myself and cooked everything as though it was for me. The formula worked, and if anyone said they didn't like my food, I would often eat some of it front of them and decide if they were right. Usually, there was another reason they complained. In one case a couple had a full domestic argument and the girl walked out, then the guy complained about the food. I said it was great, he walked out, the girl came back and said "the food was fantastic, he was a jerk"! She finished her meal, he drove home and left her stranded. The joys of being an Innkeeper

 

[Ilovetoolsteel]

A quick google of 'crumplehorn inn' will do it, but I sold up last May and moved from the UK to Canada. I am now 'resting' and applying for residency. This is my old menu if you are remotely interested. I am 'classic French' trained, and although I have been trained that way, I included specials from all over the world. http://www.crumplehorn.freeserve.co.uk/cuisine/index.html

The new menu from the current owners is very good considering they have no previous experience and is a credit to them. My ethos was I only served what I liked to eat myself and cooked everything as though it was for me. The formula worked, and if anyone said they didn't like my food, I would often eat some of it front of them and decide if they were right. Usually, there was another reason they complained. In one case a couple had a full domestic argument and the girl walked out, then the guy complained about the food. I said it was great, he walked out, the girl came back and said "the food was fantastic, he was a jerk"! She finished her meal, he drove home and left her stranded. The joys of being an Innkeeper

Cornwall? Dag gummit! I saw the Ontario location on your post and was holding out hope for Canada. I'm in Detroit.

 

[panella]

Gollnick, you certainly know how to put on the dog. I mean that in a most complimentary sense.

I'd choose dry aged vs cryovac, 14-21 days, highly marbled, NAMP (North American Meat Processors) Prime 1180A center cut boneless strip loin steaks (New York). At least 1.5 inches thick with the sirloin butt end anterior to the gluteus medius trimmed to 2”. Fat cap no thicker than a quarter of an inch.

Rub lightly with salt and a bit of cracked black pepper. Broil or grill until touching the center of the steak feels comparably resistant to pressing the center of the fleshy mound below the thumb of your hand. That would be rare. Serve with a fork and, if you need one, a knife.

 

[Andrew Taylor]

Cornwall? Dag gummit! I saw the Ontario location on your post and was holding out hope for Canada. I'm in Detroit.

I have a friend that occasionally drives from Toronto to Detroit for dinner.

Gollnick, you certainly know how to put on the dog. I mean that in a most complimentary sense.

I'd choose dry aged vs cryovac, 14-21 days, highly marbled, NAMP (North American Meat Processors) Prime 1180A center cut boneless strip loin steaks (New York). At least 1.5 inches thick with the sirloin butt end anterior to the gluteus medius trimmed to 2”. Fat cap no thicker than a quarter of an inch.

Rub lightly with salt and a bit of cracked black pepper. Broil or grill until touching the center of the steak feels comparably resistant to pressing the center of the fleshy mound below the thumb of your hand. That would be rare. Serve with a fork and, if you need one, a knife.

I used to buy nicely aged steaks and then get my catering butcher to vac-pac them. They would last 2 weeks in a cold fridge with no problem. After three weeks they would sometimes go a bit gamey.

Are you a butcher by any chance? I have a beef cut question.

 

[yuzuha]

Hit it with a propane torch and toss it in the microwave, Cajun style with mushrooms, onions, broiled with garlic butter and mushrooms, marinated in wine and Lee & Perrins and grilled over a wood fire, sliced and diced and dipped in ponzu at a Japanese grill. The only way I don't like steak is well done.

 

[panella]

=Andrew Taylor
Are you a butcher by any chance? I have a beef cut question.

Not a butcher, but I was a chef for many years. I've broken down a few sides of beef in my time though and cut my share of steaks. I had to become familiar with a few of the 200 or so NAMP standard designations for commercial cuts of beef for ordering and selection purposes.

 

[Mellow Chaos]

3/4" choice ribeye, trimmed. Marinated in EVOO, minced garlic, and black pepper. Seared on high (3 min ea. side) over my natural gas grill, and then cooked 3 1/2 minutes over medium heat. Throw on about 4 tiger shrimp towards the end of the grilling cycle (2 min. ea. side).