How do you like your steak prepared?
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reveal
Adventurer
I just found a really easy way to prepare ribeyes.
Take a cast iron skillet and stick it in an oven. Turn the oven to 500 F. While it's heating up, coat the steak with a little bit of oil and salt and pepper. When the oven hits 500, take the skillet out and put it on the stove over high heat. Put the steak in for 30 seconds and don't touch it. Flip it over for another 30 seconds.
Put it in the oven for 2 minutes for Medium Rare. Add a minute for Medium. Flip the steak over and cook for another 2 minutes (3 for Medium).
Take it out and let it rest under a loose foil tent for about 3 minutes. Voila! Juicy, tender, fast steak.
Take a cast iron skillet and stick it in an oven. Turn the oven to 500 F. While it's heating up, coat the steak with a little bit of oil and salt and pepper. When the oven hits 500, take the skillet out and put it on the stove over high heat. Put the steak in for 30 seconds and don't touch it. Flip it over for another 30 seconds.
Put it in the oven for 2 minutes for Medium Rare. Add a minute for Medium. Flip the steak over and cook for another 2 minutes (3 for Medium).
Take it out and let it rest under a loose foil tent for about 3 minutes. Voila! Juicy, tender, fast steak.
Kanegrundar
Explorer
I my steaks medium rare. I like a lot of juice and pink in the middle. Plus, rub it down with a good dry rub before slapping in a grill over charcoal and wood chips. Mmmmmm....steak...
Kane
Kane
The_Universe
First Post
Ribeye, strip, and filet (or a T-Bone/Porterhouse, which is the Strip and Filet cuts connected by a bone) steaks are almost always going to taste better than sirloin, shoulder, or tip steaks, because they're a higher quality cut of meat. They're cut from the steer or heifer just below the spine, starting from the last rib, going back to the hipbone. They tend to be tender, tasteful cuts because the muscle that they're cut from has a higher fat content - and what you taste in meat is the fat. This is generally referred to as "marbling."
That being said, if you're going to get one of the second tier steaks, go for sirloin, which is cut from the same general area as the ribeye and porterhouse, just a little further below the spine (and tends to be a more "worked" muscle, which means it will have less marbling, and be a little bit tougher). Once you know what a good *cut* of meat is, how it's cooked becomes less of a problem, because you're starting out with higher quality.
I could go on for days. And it doesn't just apply to cattle - almost all livestock have their best cuts taken from between the last rib and their hipbone - the general "loin" area.
That being said, if you're going to get one of the second tier steaks, go for sirloin, which is cut from the same general area as the ribeye and porterhouse, just a little further below the spine (and tends to be a more "worked" muscle, which means it will have less marbling, and be a little bit tougher). Once you know what a good *cut* of meat is, how it's cooked becomes less of a problem, because you're starting out with higher quality.
I could go on for days. And it doesn't just apply to cattle - almost all livestock have their best cuts taken from between the last rib and their hipbone - the general "loin" area.
Queen_Dopplepopolis said:
I don't find it surprising. I hardly ever eat steak either. If you haven't noticed, steak is pretty darned expensive. I can typically get some form of fresh fish or chicken for half the price of steak. So, unless you've to a big thing for the taste slab-o-beef, it's not cost efficient. On the rare occaison I do eat it, I prefer it anywhere from medium rare to medium well, depending upon the cut and the method of preparation.
reveal said:
Ah! Someone has been watching Alton Brown on Good Eats.
Jerome Steelsides
First Post
Medium well works for me just fine.
I've never understood the attraction of Filet Mignon and other 'pasty' cuts. I like my steak tough enough to chew, but not like leather. Steak that melts in your mouth is not steak in my opinion.
When I cook it at home, I use the grill or a very hot frying pan. Both my wife and I like ours rare. The blood is compulsory.
As far as seasoning, I've tried a lot of marinades, rubs and whatnot, but plain old salt and pepper and fresh garlic to cook and a good spicy barbeque sauce to dip is about all I take these days. Usually just the salt and pepper and garlic. I like fresh green beans out of my garden (cooked in the same pan) and a gigantic greek salad. Sometimes potatoes (baked or garlic-mashed). Sometimes jalapenos, if I grill it. Dang. Now I'm hungry.
Strangely, I grew up in Texas with Texas beef, but the best steaks I've ever had were from a little meat shop in Langoens, Germany. The best flavor and consistency in beef I've ever had, and we raised our own grain/corn-fed/no-hormone cattle when I was younger.
When I cook it at home, I use the grill or a very hot frying pan. Both my wife and I like ours rare. The blood is compulsory.
As far as seasoning, I've tried a lot of marinades, rubs and whatnot, but plain old salt and pepper and fresh garlic to cook and a good spicy barbeque sauce to dip is about all I take these days. Usually just the salt and pepper and garlic. I like fresh green beans out of my garden (cooked in the same pan) and a gigantic greek salad. Sometimes potatoes (baked or garlic-mashed). Sometimes jalapenos, if I grill it. Dang. Now I'm hungry.
Strangely, I grew up in Texas with Texas beef, but the best steaks I've ever had were from a little meat shop in Langoens, Germany. The best flavor and consistency in beef I've ever had, and we raised our own grain/corn-fed/no-hormone cattle when I was younger.
