Your favorite steak recipes

[Septimus Prime]

Food Network is doing Grill Week this week, and watching it inspired me to make this thread. First, here is the recipe I use:

Ingredients:
-Steak (should be about an inch thick and roughly 16 oz.)
-A LOT of Sea salt
-Minced/crushed garlic
-Fresh rosemary
-Unsalted butter
-Chives
-Oil (any type)

1. MASSIVELY salt the steak; pour salt straight from the big salt tub onto it and cover the whole thing (you won't be eating the salt, so don't worry) to denature the proteins and extract excess water.
2. Place the rosemary and garlic on top of the salt, which will carry in the flavor.
3. Wait for 15-60 minutes.

Originally Posted by While you wait

Soften the butter, add garlic and chives to it, and then roll it up into a cylinder. Put that into your fridge.

Preheat oven to 500°F.

4. Rinse off the salt on your steak and thoroughly dry it.
5. Heat up a frying pan on high heat. I hear cast iron is the way to go, but I just use a regular non-stick.
6. Lightly brush oil onto each side of the steak.
7. Place the steak onto the pan and let it sear for one minute.
8. Turn it over and repeat on the other side for one minute.
9. Place the steak into the oven for 5 minutes.
10. Take out the steak and let it rest for 5 minutes (DO NOT SKIP THIS STEP).
11. Cut a small amount of your garlic butter and drop it right on top of your steak.
12. Enjoy.

That's my recipe. What's yours?

[Adrock]

Fantastic idea for a thread!

I might try your recipe tonight!

[Simplayer]

Originally Posted by Septimus Prime

2. Place the rosemary and garlic on top of the salt, which will carry in the flavor.

Do you do anything to the rosemary, or just place the leaves as is on top?

[Septimus Prime]

I just place the sprigs right on top.

[Anthony P]

I keep it simple

put BBQ on Hi, put Steak on BBQ,

when starting to cook (colour looks rite, grill marks on the meat start to show) flip it

add Steak spice on it (I use Montreal steak spice of course)

flip it again
add more spice

now you just cook and flip until it is ready depending how you want it.

(I find it is better to add the spice on the cooked side so only the right amount gets absorbed or stuck to it, you also need at leas three flips)

why cover the taste of a delicious steak?

[Psychonaut]

Best way is salt and pepper plus a nice sear done medium rare. None of that A1 nastiness.

[MyBlu-rayBrotherEd]

Originally Posted by Psychonaut

Best way is salt and pepper plus a nice sear done medium rare. None of that A1 nastiness.

Perfection!

[Johnny Vinyl]

Originally Posted by Anthony P

I keep it simple

put BBQ on Hi, put Steak on BBQ,

when starting to cook (colour looks rite, grill marks on the meat start to show) flip it

add Steak spice on it (I use Montreal steak spice of course)

flip it again
add more spice

now you just cook and flip until it is ready depending how you want it.

(I find it is better to add the spice on the cooked side so only the right amount gets absorbed or stuck to it, you also need at leas three flips)

why cover the taste of a delicious steak?

What works for you, works...but I disagree. Steak should be placed on the grill and turned only once that side is done......i.e ONE TURN. Same with other meats. people are way too flip-crazy...leave the meat alone!

John

[Anthony P]

Originally Posted by John72953

What works for you, works...but I disagree. Steak should be placed on the grill and turned only once that side is done......i.e ONE TURN. Same with other meats. people are way too flip-crazy...leave the meat alone!

John

I did not say flip crazy. I can't do that since I like mine rare, or as they say in France Bleu (which is very rare). But I find the dry rub works beater on a slightly cooked surface. So each side needs to be down twice.


But I think we both agree, keep it simple taste the meat

[Grumpz]

#1 Room Temp Tenderloins

#2 Pre-heat Q to 500 degrees.

#3 Montreal Steak spice both sides of steak

#4 Place on the Q

#5 After 2 minutes, rotate 90 degrees

#6 2 minutes later, flip

#7 After 2 minutes, rotate 90 degrees

# 2 Minutes later, remove and let stand for at least 5 minutes.


Rock solid steak to my taste which is somewhere between Rare and Medium Rare.

[Johnny Vinyl]

Originally Posted by Grumpz

#1 Room Temp Tenderloins

#2 Pre-heat Q to 500 degrees.

#3 Montreal Steak spice both sides of steak

#4 Place on the Q

#5 After 2 minutes, rotate 90 degrees

#6 2 minutes later, flip

#7 After 2 minutes, rotate 90 degrees

# 2 Minutes later, remove and let stand for at least 5 minutes.


Rock solid steak to my taste which is somewhere between Rare and Medium Rare.

Excellent way of doing it Grumpz. On my BBQ it seems to work better with slightly less time for the same effect....every BBQ is different.

The key however is your Point #1 - ROOM TEMPERATURE. Any meat has to be at this temp before cooking (whatever method you use).

Also...like you said....let the meat REST for AT LEAST 5 minutes. Get your paws off that beautiful seared piece of steak or pork or chicken and give it time to re-constitute its internal juices.

John

[Grumpz]

Originally Posted by John72953

Excellent way of doing it Grumpz. On my BBQ it seems to work better with slightly less time for the same effect....every BBQ is different.

The key however is your Point #1 - ROOM TEMPERATURE. Any meat has to be at this temp before cooking (whatever method you use).

Also...like you said....let the meat REST for AT LEAST 5 minutes. Get your paws off that beautiful seared piece of steak or pork or chicken and give it time to re-constitute its internal juices.

John

I buy my Tenderloins from Costco an cut them myself, and no matter how hard I try...they end up close to 1.5" thick!

So yes, they do take a bit longer to cook. I get laughed at however, because I almost always have my cell phone stopwatch running.

[Lord_Stewie]

lol,

Now I am craving an NY Strip Steak.

Awesome thread and recipes by the way.

[Johnny Vinyl]

Originally Posted by Grumpz

I buy my Tenderloins from Costco an cut them myself, and no matter how hard I try...they end up close to 1.5" thick!

So yes, they do take a bit longer to cook. I get laughed at however, because I almost always have my cell phone stopwatch running.

That's where I usualy buy my meat from! I work there, so I can get the guys in the back to cut me the tenderloins or ribeye steak. (Don't say I said that, as they're not supposed to). LOL!

[Grumpz]

Originally Posted by John72953

That's where I usualy buy my meat from! I work there, so I can get the guys in the back to cut me the tenderloins or ribeye steak. (Don't say I said that, as they're not supposed to). LOL!

I've tried 3 different butchers, and all the Grocery stores for my meat.

No one touches the Costco Tenderloins! Yes, my neighbor finds cheaper Tenderloins, but they're garbage.

[ThaiTeaGal]

I like to marinate the steak with soy sauce, fish sauce, garlic salt, brown sugar, and ground black pepper along with some sliced white or brown onions. I let it soak for about an hour or longer. Then I grill or pan fry the steak. I also grill the onions and place them on top of the steak when done. We usually eat with jasmine rice.

[daysgoby]

Montreal Steak sauce and cold beer (cold beer to drink while eating.. not to marninate with)

[Meeklo]

Get your charcoal grill up to about 900 degrees, season your room temperature ribeye (or sirloin) to taste. Throw it on the grill for about 30-45 seconds each side. Fan the grill with a clean dustpan to kick up some flames for some extra heat.

This is only good if you like the steak rare.....and if you're a steak fan, you know there's no other way to eat it!

[jadedeath]

Marinate overnight in wine selection of choice.

Put on BBQ until done.

Logan

[Septimus Prime]

Originally Posted by John72953

What works for you, works...but I disagree. Steak should be placed on the grill and turned only once that side is done......i.e ONE TURN. Same with other meats. people are way too flip-crazy...leave the meat alone!

John

Yeah, I have to disagree with the flipping, too. The reason I sear the meat before I bake/broil it is because I want to seal in the juices. Flipping it too many times would just dump all those juices right out (it's the same principle with burgers, which you also want to flip only once and never want to smash).

Anyway, I was watching Good Eats the other day and learned a good porterhouse recipe. I haven't tried it yet, but I'll list what I can remember.

Preparation
-Dry age your steak. Do this by wrapping it with a paper towel and setting it on an elevated platform (Alton Brown does this by sticking skewers through a pie tin to make a platform) on the bottom of your fridge for 24 hours.
-After the first day, swap out the paper towel for a new one, and let the steak continue to sit for three days.
-Go buy these: a cinder block, a grilling rack, a charcoal chimney, and of course some charcoal. Set the rack onto the block (to elevate it), and set everything outside.

Cooking
1. Heat up some charcoal in the charcoal chimney for 15 minutes.
2. Take out the steak and lightly salt it on both sides.
3. Place the steak directly onto the rack, and place the charcoal chimney over it (the steak will go where the starter/newspaper goes).
4. Broil the steak this way for 90 seconds per side.
5. Remove the steak and let it rest for 5 minutes (DO NOT SKIP THIS STEP).
6. Enjoy.

I definitely want to try this recipe, but I don't know if I want to dry age it in my fridge for 4 friggin' days. I'm thinking I will just adapt my salting recipe (salting the steak essentially does the same thing with the proteins as dry aging, but I'm not sure your end result will be quite the same) and then just broil it this way.