Steak recipes

[tec]

Ok, there has been cooking chat going on over at http://www.hs2000talk.com/viewtopic....e1292a9#332887 .

This is going to be specific chat about steaks and how you prepare them and grill them. My father in-law just had his hip replaced the first part of February, and once a week I make the journey up to see them and to take them dinner. Last week was Hooters shrimp, chicken and buffalo wings, week before was chicken chunks. I need something new, something I will do the grilling or cooking on once there, on a charcoal grill. Nothing that grills for too too long as I only have about an hour or two grill time.

He's 73 years old and likes his steaks. I was just going to do my Mesquite seasonings over night in a tenderized steak, maybe some corn on the cob, but I am looking for some "fresh" ideas for steaks.

Any suggestions greatly appreciated.

[beardman2]

Grill or stove top/oven?

There is nothing like good old salt & pepper for steak.

High heat and keep it medium rare at best.

[bd1]

Occasionally I might rub in some freshly ground peppercorns into my steak right before I put it on the grill.

I know this isn't much help but around here it's usually a couple of nice ribeyes about 1 " to 1 1/2" thick cooked over a very hot charcoal fire for 3-4 minutes each side.

Put them on a plate, cover them with foil and let them "rest" about 5 or 10 minutes and they'll be good and juicy.

Salt and pepper afterwards.

That's about it. If a steak needs sauce afterwards or some sort of prep before cooking, it's not much of a steak to begin with.

Once in a while we'll drag out the propane burner and a big old cast iron skillet. We'll heat that skillet over the burner until it's smoking and blacken the steaks using approximately the same cooking time and the same "preps" if any.

Pick good cuts of meat to begin with, good steaks don't need anything else.

That's my way of cooking a steak.



bd

[jcrich33]

Originally Posted by bd1

Occasionally I might rub in some freshly ground peppercorns into my steak right before I put it on the grill.

I know this isn't much help but around here it's usually a couple of nice ribeyes about 1 " to 1 1/2" thick cooked over a very hot charcoal fire for 3-4 minutes each side.

Put them on a plate, cover them with foil and let them "rest" about 5 or 10 minutes and they'll be good and juicy.

Salt and pepper afterwards.

That's about it. If a steak needs sauce afterwards or some sort of prep before cooking, it's not much of a steak to begin with.

Once in a while we'll drag out the propane burner and a big old cast iron skillet. We'll heat that skillet over the burner until it's smoking and blacken the steaks using approximately the same cooking time and the same "preps" if any.

Pick good cuts of meat to begin with, good steaks don't need anything else.

That's my way of cooking a steak.



bd

Good advice. Getting the best steaks you can find is very important. They might be a little more pricey, but worth it. Especially if you can find aged "prime" graded beef. Of course, you can also age the steaks yourself.

How do you tenderize your steaks?

The only other thing I can think of is don't take the steaks from the fridge and put them on the grill right away. Let them warm up for about 30-45 minutes.

[beardman2]

Bd and I can agree on something!?

[jcrich33]

Ohhh, I forgot. You could also saute up some mushrooms, or perhaps make a compound butter to finish them off.

[tec]

Originally Posted by jcrich33

make a compound butter to finish them off.

What is this compund butter you speak of??????????????

[jcrich33]

Originally Posted by tec

What is this compund butter you speak of??????????????

Just about anything you want it to be. The most common compound butters are honey butter or garlic butter. Usually when it's for steak, herbs (fresh or dried) are added, sometimes garlic and/or minced shallots. Really, just about anything can be added that you like.

Just let you butter soften up pretty good, incorperate your ingredients, roll up in wax paper and let chill until firm. Then just slice off some and put it on the steak or potato or whatever looks like it could use some butter.

[Rated R1]

I put a little olive oil, kosher salt and fresh ground pepper on my filets. Throw the same things on some asparagus and wrap in foil. Fire up the grill and throw on the asparagus. Let the grill get as hot as possible to get a good sear. Cook until medium rare. Take staks off of grill and cover with foil and let them rest a bit. Pour a glass of Merlot and chow down!

[beardman2]

There are some good points here I always forget about.

1. Meat needs to be at room temp before cooking.

2. High fast heat is preffered for the better cuts of meat

3. Let the sucker rest for 5-10 minutes to redistribute the juices.

damnit I'm buying some steak this weekend!

Also pepper can burn if I remember correctly so salt before peper after. Unless your doing a pepper crusted thing.

Now I'm hungry.... who am I kidding I always am!