Your favorite steak recipes

[Kali157]

Originally Posted by Septimus Prime

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.

That ain't dry aging..... THIS is Dry Aging! I attached some pics. For rib eye, my sweet spot is 33-47 days depending on how fast it ages and if the rib bone is still attached. For New York strip steaks, I usually do it for 25-38 days depending on the above conditions (it has less fat).

For seasoning, I use Montreal seasoning... but I pulse it through a spice grinder for a bit (cheap coffee grinder) b/c the spices and salt tend to be too big in the mix I get. After getting the steaks to room temp, I cover in a thin layer of vegetable oil and then spice mix.

As for cooking steaks, for indoors, I use a cast iron pan get it SCREAMIN' hot. 2:10 min each side. Flip once. DON'T TOUCH in btwn flip or removal. You better have a pretty good exhaust for this (at least 700 cfm).

For grilling, I get the steaks close to the fire (2-3 inches). I put a paver stone right under the spot I am placing the steak and arrange the hot coals around. The stone lessens flare ups when the fat drips, but the stone itself also heats up so you don't lose cooking heat. Then a cast iron grill 2-3 inches on top. I let the stone and grill heat for 30 min before cooking. 2 min per side.

As for topping, I like a little truffle oil.