Steak recipes

[Talon]

Hello SLCDave,

I respect that, however nothing ventured nothing gained. Try it you might just like it You can always drink a couple more beers afterwards and herf a Bolivar Fuerte to console the distruction of a fine steak.

Hey beardman now that would be a job !

Peace,
Tal~

[jcrich33]

Originally Posted by bd1

I don't.

Again, the right cut of meat with "marbling" evenly distributed throughout needs no tenderizing, in my opinion.

I think the idea behind cooking a steak that has come to room temperature is that it will cook more evenly and is less likely to get tough.

bd

Oh I completely agree with you. I've seen people take a beautiful cut, pull out that medieval looking tenderizer and start beating the hell out of it . I've also seen marinades that people have used a ton of vinegar in (doesn't really help), and at times it's not just vinegar. I've known people to use white vinegar. STOP THAT! White vinegar is good for cleaning and deodorizing, not eating.

[jcrich33]

Originally Posted by JHA XD40

I'm perplexed though. You let the steaks get to room temperature before you cook them? Don't think I've heard of this before. What does it accomplish?

When you have a thicker steak, say 1.5" -2", it lets the center cook quicker. That way you don't over cook the outside.

[bd1]

Originally Posted by jcrich33

Oh I completely agree with you. I've seen people take a beautiful cut, pull out that medieval looking tenderizer and start beating the hell out of it . I've also seen marinades that people have used a ton of vinegar in (doesn't really help), and at times it's not just vinegar. I've known people to use white vinegar. STOP THAT! White vinegar is good for cleaning and deodorizing, not eating.

Now, we'll use some cider vinegar to make a very tasty cooking sauce for pork barbeque around here. It's basically just vinegar and red pepper. But not on beef.

If meat does need tenderizing the natural tenderizers like those sold by Adolph's have always served my purposes.

If I'm going to eat a cut of meat that needs to be whacked into tenderness I'll go somewhere and let someone with more experience than I have do the deed.

I do occasionally eat sauces like A-1 or Heinz 57 on beef. I was cooking a beef roast in the crock pot yesterday that was pretty tasty. My wife likes sauces so I swipe a little of hers occasionally and it was pretty good on the roast.

But when it comes right down to it - as far as cooking steaks - I go as simply as possible.

bd

[Plinkomatic]

Last night's steak was deeeelicious. Steak sandwiches for lunch!
Like others here, indeed, the only thing a good ribeye or filet needs is salt and pepper- and even that is not the simplest thing.
For cooking, Kosher salt is far better- the crystalline structure works better for heated applications.
Sometimes I use a french sea salt I have which also has a little bit of herbs du provence in it, highly reccomended (available from Williams-Sonoma.com).

[jcrich33]

Originally Posted by bd1

Now, we'll use some cider vinegar to make a very tasty cooking sauce for pork barbeque around here. It's basically just vinegar and red pepper. But not on beef.

If meat does need tenderizing the natural tenderizers like those sold by Adolph's have always served my purposes.

I'm not saying vinegar is an enemy. Just don't use white vinegar for cooking anything. Unless you just really like the taste of white vinegar. If so, use all you want of it. I like to use cider or sherry vinegars. Balsamic can also be very good, just pricey.

Originally Posted by bd1

But when it comes right down to it - as far as cooking steaks - I go as simply as possible.

bd

That is what I have learned. I've been working in a bit more "upscale" (at least it was when I started working there, I honestly don't know what our "rating" is now) hotel here in Denver for about eight years. Now I don't work in the kitchen, but I've watched, asked enough questions to probably be annoying and ruined enough food (not mine though, the hotel's ) to find that good steaks don't need much.

[firearmdiva]

I don't know about you all but I have lots of time to cook but if you are short on time a great quick marinade is Chicago Steak house by A1 it is good on all meats and do I mean good. Great for you hunter camper types that would like to take something out in the field with some beer. Another seasoning I like to use in a hurry is Mccormicks Grill Mates Montreal Steak Seasoning sprinkle on heavily rub and grill. "AWESOME" If we have anymore inspiring chefs in here I'll be glad to answer questions or help with your romantic dinner menus LOL Just email me so you dont have to suffer embarresment.............J/K

[tec]

Originally Posted by firearmdiva

I don't know about you all but I have lots of time to cook but if you are short on time a great quick marinade is Chicago Steak house by A1 it is good on all meats and do I mean good. Great for you hunter camper types that would like to take something out in the field with some beer. Another seasoning I like to use in a hurry is Mccormicks Grill Mates Montreal Steak Seasoning sprinkle on heavily rub and grill. "AWESOME" If we have anymore inspiring chefs in here I'll be glad to answer questions or help with your romantic dinner menus LOL Just email me so you dont have to suffer embarresment.............J/K

What's To be embarrassed about? I stopped being embarrassed years ago. I cook, clean, mow, teach, babysit, brew booze, shoot, etc.

[stitch]

Funny... I've been lurking in these forums since before I bought my first XD in July 05 and here my 1st real post is about steaks

Anyways, it sounds weird but let the steaks marinade in beer, cola, or my personal favorite, root beer.
The root beer actually leaves the spiced taste and the sweetness in the meat. Even crappy cuts of steak taste good once marinated overnight. But as with women, the better the cut, the better the taste

I didn't see it mentioned, but you don't want to re-use the marinade once raw meats (chicken or steak) have been in it. Funky things that can make you sick will grow.

good grilling!