How to Cook a Steak

trailhugger

trailhugger

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It's surprisingly easy to ruin a good steak. On the other hand, it's not that hard to cook a perfect steak. The choice is yours.

(The article is part of a wiki anyone can edit.)

I prefer mine rare to medium-rare with salt and pepper, maybe a little of some other spice. No sauce! Nom, nom, nom...
 
Had some last night, 1.8lbs of Flat Iron steak (looks kinda like a roast, but vaccuum sealed and totally awesome). Best way to cook it is on the grill on lowest heat, takes about 30 minutes. Then slice across into 1/4-3/8" wide strips. Here's what was on it:
Lowry's Seasoned Pepper
McCormick Grill Mates Montreal Steak
Salt
Pepper
Minced Garlic
Garlic Powder
Onion Powder
Worchester Sauce
Butter

Rub it all in, cook Medium-Medium Well (medium if you have time for it to rest).
 
Here's the real trick to steak.Take a Fork and poke the every living mess out of it,both sides.I sprinkle a little meat tenderizer as I am doing that,little texas Pete and then I cook it on high heat,each side 2 minutes.Either way though,the fork process and a little seasoned tenderizer,you can easily cut my steaks with your fork,no Knife Necessary.
 
you guys gota try texjoy steak seasoning. it's the best seasoning.
get it at texjoy.com
 
This may be my favorite thread ever.I love Steak!!!!
 
Garlic powder, Salt ( lightly) , Black Pepper ( lightly) , sear for marking and sealing, flip, sear again, 5min tops each side, usually less, nice and juicy, and quite tasty !!
 
I used to go all out with 10-15 spices and marinating for hours, but a friend at work did some for a shop cookout and used a steak seasoning/sauce called Dales. Here is a link. http://www.dalesseasoning.com/beef.asp http://www.dalesseasoning.com/orders.asp
It tenderizes and seasons at the same time. Turned out very good so I use it for those quick steak dinners. If I have the time I still like my homeade sauce and several hours of marinating.
 
I prefer a ribeye for my steaks. A good cut of meat always gives better taste. I rub in Lowry's seasoned salt, black pepper and garlic. That's it. Seer both sides for just a minute or two and then move to the cooler side of the grill until you reach the desired "done-ness", which for me is med-rare to med. Also, start with a cut of meat that is room temp. Don't try to throw a cold steak on the grill. It'll dry out the outside before the inside gets all yummy.

Every time I have a restraunt steak, I end up disappointed. They can't do 'em as good as I can.
 
I use a little salt and LOTs of fresh ground pepper on both sides, and rub it in good. Most of it rubs/drops off during the grilling but the flavor stays...

my .02 = All the cooking tips are great but if you don't know your grill and the hot spots etc.. you can't adapt to each steak.

On some thin cuts I put some olive oil on them to keep them from drying out..

chicken breasts - light coat of olive oil then seasoning (if desired). This keeps them from drying out, without creating a thick crust, they cook in their own juices.
 
willness33 said:
I prefer a ribeye for my steaks. A good cut of meat always gives better taste. I rub in Lowry's seasoned salt, black pepper and garlic. That's it. Seer both sides for just a minute or two and then move to the cooler side of the grill until you reach the desired "done-ness", which for me is med-rare to med. Also, start with a cut of meat that is room temp. Don't try to throw a cold steak on the grill. It'll dry out the outside before the inside gets all yummy.
Every time I have a restraunt steak, I end up disappointed. They can't do 'em as good as I can.
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That's exactly how I do mine up and exactly how I prefer my steaks done. I have to grill on Weber Charcoal grill though. I also feel the same about restaraunt steaks, you pay 4 times as much as what you would have paid at the store, and wind up with a steak that doesn't taste as good.
 
Tear the horns off & walk it through a warm room. A good steak needs no seasoning, just a pinch of salt.
 
x2 on the ribeye. Best cut ever. Salt and pepper on top of a thin layer of garlic paste. I prefer the smokey taste of grilling on my smoker, NEVER on a gas grill.

Stubbs is a great marinade. Even if its for chicken, pork, or beef. Less sodium than others without sacrificing the taste.

:beer:
 
I think i'll be picking up some steak tonight now,thanks. *mumbling...as if I wasn't poor enough..damnit nom nom*
 
Jeff B said:
Tear the horns off & walk it through a warm room. A good steak needs no seasoning, just a pinch of salt.
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DING DING DING...

I'll have to post some pics later of the Steaks Rob and I ate after the Vale race...

1lb each wrapped in braided bacon nom, nom, nom...


BTW any of you that put ketchup on a steak, or A! or H57...just give your steak to me you are doing it wrong.
 
SkyHiK5 said:
any of you that put ketchup on a steak, or A1 or H57...just give your steak to me you are doing it wrong.
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LOL, couldn't agree more! I do like it when they put a little butter on it so it melts over the top... nom nom nom.

As far as restaurant vs. home-grilled, I def. go rare-er when eating out so they don't ruin it... same goes for steak or pork.
 
My way:

Ribeye about 1.5" thick
Little Salt, little pepper, dash of Garlic Powder, and some Dill
Let steak sit out on counter and get to room temperature.

Get Grill HOT, hot as you can.

Five minutes on each side, remove from heat, put a thin pad of butter on top and let it melt while the steak sits for a couple minutes before you ever cut it.

YUM! the Dill really does a number on the steak that is SO GOOD!
 
Dang, I'm getting hungry for a steak now! Might have to try one the way a couple of you all mentioned just for variety.

One thing I have found kind of interesting is the older I get, the more rare I like my steak cooked. I am pretty much fully seated in the 'rare' category now.
 
Ooops left out my cooking technique
Steak sits at room temp for 30 mins with sea salt and fresh ground black pepper rubbed in (I dont poek any holes, I dont want any juices escaping)
Then Grill gets heated to searing temp.....Next I rub a healthy dose of olive oil all over the grill. Steak goes on for 45 seconds, then flipped to a new fresh still searing olive oil coated section for 30 seconds.

Allow to sit at room temp for 2-3 minutes and enjoy.
 
The best steak ever......Filets, Allegros marinade (original) and lemon juice. Let marinade in zip lock bag as long as you like....The best ever!!!
 
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