The Secret to Cooking the Perfect Steak

KFOR ^

[nickcarraway]

Drop it like it's hot.

That's the secret of cooking a perfectly juicy steak, says Dante Liporaco, owner of Tarquino in Buenos Aires - one of Latin America's top restaurants.

He recommends a nice thick cut, warmed to room temperature, then slapped on a sizzling hot pan.

It's then seasoned with chimichurri - the Argentinian sauce made with parsley, garlic, oregano, oil and vinegar - and kosher salt.

Off the heat, it rests for three or four minutes to allow its juices to settle.

Que aproveche!

[Caipirabob]

Sounds awesome.

We have a method we love where we take 1.5” ribeye and cover both sides with Kosher salt for an hour or so. We “sort of” wash it off and slow grill it at around 400 On the top rack of the grill for as long as it takes for the fat to slowly fry brown. When the fat turns a crispy gold brown, and you’ve salted it properly, most of the steak tastes like a giant piece of bacon.

The first time it turned out like this we could not believe the flavor. They never made it to the plates. We ended up gathering around and slicing pieces off telling each other how much it tasted like bacon. Now my son is trained to do it so I just let him cook and we start the wine. : )

[minnesota_bound]

#10 I agree. I like my hamburger and chicken the same way. I do not add anything other then some salt. for chicken I may add pepper too.
I just pan fry em all. I do not have a barbecue grill so I make do : )
When I had a place in Minnesota I used the barbecue all the time including during the winter. I used it so much a neighbor commented about it. “there he goes again’.

[central_va]

I used to work in a high end steak house and order the beef. The public does not have access to the high grade A choice meats that restaurants and hotels get access to. Even the ground beef is better. Ever wonder why that hotel burger is so good? It’s a monopoly and they plan to keep it that way. Even at Whore Foods you cannot get the very best. It is withheld form the public commercial customers only.

[Hostage]

Yeah, good point. Have to be careful about bags with Estrogen Activity, BPA, phthalates, and other plasticizers. That applies to all foods stored with bags with such plasticizers.

But there is a solution:

http://www.amazon.com/gp/product/B001U05R16/ref=as_li_ss_tl?ie=UTF8&tag=f05f-20&linkCode=as2&camp=217145&creative=399369&creativeASIN=B001U05R16

and here’s a real good writeup about the solution:

http://nomnompaleo.com/post/12463202060/cooking-sous-vide-plastic-safety

[elcid1970]

Thanks. I am just trying to avoid turkey white meat that is like chewing on cotton, especially as leftovers. Brining seems like a simpler solution than those horse needle flavor injectors.

Got some great advice about steaks; I’m going to try that Sous Vide method. Grew up with an Army Dad who could only afford blade or shoulder roast that he would marinate & pierce until it grilled up as passable steak.

The finer cuts are so expensive now I am still trying to make the cheaper ones come out like porterhouse. Anyone have experience with enzyme tenderizers like papain?

[aMorePerfectUnion]

Thanks for taking time to include the links!

Unfortunately, there are no plastics that are safe for humans to cook in. My wife has spent an amazing amount of time on this stuff.
Even eliminating estrogens leaking out, there are so many other health issues.

We finally made it a rule to not mix food, heat and plastic - ever.

This includes the Kurig coffee cups.

Also includes putting a hot drink into a Styrofoam cup, which leaches styrenes.

Like anything else in life, some might make different choices and accept the risks of cancer, etc. I respect their decisions. We just don’t do it anymore.

[Hostage]

The links I gave did not promote plastics but rather materials without plasticizers. The bags out there that are safe use materials such as glycol, polyethylene (inert) and outside layers of nylon which are completely safe. People refer to them as plastic but they’re not.

These bags are free of BPA and are without any estrogen. The materials used do not leach. If any molecular trace of polyethylene touches the food, it is inert and passes all safety tests. Most bag and container makers today are being transitioning to BPA-free products.

Food can still be cooked sous vide without wrapping them in plastic or BPA-free material. Food can be set inside a closed container that is warmed to a temperature of 130 deg for an hour or more to achieve the same preparation before searing on a cast iron pan.

The benefit of sous vide is that a cheap steak can be made to be as tender and delicious as a very expensive steak. Many restaurants use the method.

Here’s another excellent link by Dr. Simpson who is expert on the subject:

http://www.yourdoctorsorders.com/2012/12/sous-vide-and-plastics

[martin_fierro]

And then there's this craziness

[Ransomed]

I looked that up. Holy cow, he says a 4 inch sirloin tip to do that with. It’s hard to mess up a four inch thick sirloin, but I’m not sure I would be brave or rich enough to try it right on the coals for 35 minutes. What cut do you do it with, how long?

Freegards

[Daffynition]

If taste is important....try to find a *native* bird. You might be able to find a local turkey farm ....just make sure you place your order for the bird well in advance, of when you plan to use it. Obviously Thanksgiving is the busy time for these farmers.

Some growers are fussy about what they feed their birds ...and the taste can vary from farm to farm.

The BEST tasting [most natural] turkey is a wild one. Ever year, we always have at least one. After you've experienced a wild turkey ....you'll say...*THIS is what a turkey is supposed to taste like* ...you'll be spoiled.

One thing is that a native bird cooks faster than a frozen Butterball-type ...IIRC, it's only about 11 minutes/pound. I don't like overcooked meat, of any sort.

I think a convection oven is the best way to cook fowl of any type [duck, goose, wild turkey, etc]

Can't believe I'm taking turkey on a beef thread.

[kalee]

We went to Bonefisf Grille for lunch today. The couplat the table next to both ordered steak, medium well for her, extra well for him. Extra well!?!?!?!? My husband and I exchanged a wide eyed look of horror at that.

[RegulatorCountry]

I always try to apply “when in Rome do as the Romans do” to restaurants, and stick with ordering their specialties. This couple not only violated that, but specified that their food be prepared in a manner that would make it worse. I’d imagine their steaks weren’t very good, but they probably didn’t know any better. That’s what steak sauce was made for, I guess.

[kalee]

First time I cooked with my grandmother-in-law she said I was too clean for cast iron cooking. I attempted to put her skillet in the sudsy sink. I think about her every time I use that skillet. I asked for it when she passed away. It had been her mother’s. I also got their cast iron griddle.

[eyedigress]

Always clean a cast iron grill by getting it hot and rubbing it out with paper towels. Thats all.

[kalee]

Yes, exactly! We had fish and bang bang shrimp. We tried to get a look at their steaks but didn’t want to be too obvious.

[uglybiker]

MEAT!

FIRE!

COOK!

EAT!

UNH!!

[kalee]

I’ve had her’s for many years now. It’good, Grandmother taught me how to keep it. lol I always smile when I get it out and remember being told I was too clean to have cast iron.

[eyedigress]

And don’t drop it!

[elcid1970]

The only thing I know about cooking wild turkey came from a red-hot turkey hunter who if he wasn’t at the workplace, was out hunting wild turkey.

He said only the breast meat was fit to eat, that the dark meat was much too tough since wild turkeys are ground creatures that only rarely take flight.

FWIW, when I first cooked tandoori chicken, I learned that in India poultry dark meat is more expensive than white meat because the former has more flavor (I heartily agree).

Preparing an exotic region’s cuisine is much cheaper & less complicated than actually going there.

“Why should I travel? I’m already here.”

[Caipirabob]

Lol! Can’t say I like it that well done...