[Bill Russell]

Okay, you know how to torture the Catholics; post favorite steak recipes on a Friday during Lent. ;-)

[SoothingDave]

No steak threads on Fridays in Lent!

[yefragetuwrabrumuy]

By far the tastiest steak is first cooked Sous Vide, then given a quick searing on both sides. Doing it that way cooks it perfectly every time, and keeps all the flavors and odor in the meat.

http://wwwseriouseats.com/2010/03/how-to-sous-vide-steak.html

(I should mention that this site was so popular that now there are several other “Sous Vide 101” sites, though none of them are as well done (pun intended)).

[Reaper19]

I disagree with using chimmichuri as the author suggests. IF I have to sauce my steak, then the steak isn’t worth eating.

A good rubbing salt and pepper, maybe garlic. Sear in cast iron or on grill and finish in the oven. I have heard that reversing that, and searing to finish works better, but have not tried it.

I also want to try sous vide steak. I have a coworker who cooks all his meat sous vide then sears it to finish. He’s also the type who has to take pictures of his food and put it on social media, and it always looks amazing.

[catfish1957]

100 different ways to skin that cat.

Here is my Texas way.

(1) 5 days In advance soak 8 large chunks of mesquite wood in water for a week. Make sure they stay submerged

(2) Also 5 days in advance marinate 1" porterhouse steaks in Italian Dressing

(3)Prepare briquet fire. Resist the urge to add meat when coals are hottest. Wait until you see a slightly dimmer glow to the briquettes.

(4) Add all the mesquite chips until it gets super smokey. Let grill get saturated with smoke

(5) Add marinated meat to grill, slap a 1/4 pat of butter, spread.

(6) Add 1 clove of finely minced garlic.

(7) Cook to desired "done-ness"

[Bloody Sam Roberts]

Cast iron is the secret. Hot cast iron (400-500 degrees) with a small amount of olive oil right before cooking. 2-3 minutes per side depending on thickness and desired doneness.

Never fails to get plenty of "Oh mys" from guests.

[MomwithHope]

I made chimichurri once after seeing a recipe and it said it made your steak taste “like it had been dragged through a garden”. I fixed the steak in a hot skillet. The chimichurri was so strong I could barely eat it. I’ll have to look around for a better recipe.

[Sergio]

bkmk

[chesley]

Start with a good thick steak. Use a charcoal smoker grill. Lay that beauty right on the coals, 2-5 minutes per side. Take off the fire, put it on indirect heat, and close the lid to let it good at a slower temperature to the desired degree of doneness.

Seasoning is optional, except for salt and pepper.

[Daffynition]

Something is missing in this discussion.

The meat. The quality of the beef is IMO, more important, than *how to cook* it.

If the beef is great ....you can hardly ruin it ...no matter your method. I said *hardly*.

[Moonman62]

Spices are what’s put on meat that’s got something wrong with it. Steaks are eaten for their natural flavor.

[dainbramaged]

I have been cooking steaks for 50 years and recently discovered the oven first, then sear to finish method and it works like a champ. Perfect medium rare every time.
Three minute video.
http://www.huffingtonpost.com/jeffrey-de-picciotto/how-to-cook-steak_b_4023469.html

[Pajamajan]

Steak.....bookmark

[RayChuang88]

That might sound like a good idea until you realize 1) the method mentioned may NOT work with the steak raised in different methods (e.g, American cattle raised eating corn and Japanese wagyu cattle with their unique methods of being fed) and 2) cooking a steak on a grill is very different than cooking a steam on a pan.

[US_MilitaryRules]

Thermapen and 125/130 degrees!

[Manhattanite]

I like the President Dwight D. Eisenhower method of cooking steak. Ignite only natural chunk charcoal (not briquettes). Rub the steak with oil and garlic and then casually fling the steak into the midst of the red and glowing coals.

Before laying down the first steak, give the coals a good blow across the coals to disperse the ash. A little wood ash on the meet is inevitable. Just flick off the pieces. The rest is invisible and does not affect the flavor.

I found the process in the NYT.

[Ken H]

Chimichurri, chimichurri, chimichurriroo.

Good flavor results when I rubs steaks with you.

[j.frank.dobie]

Y’all are doing it all wrong. This method seems odd, but it really works great. I’ve been doing this with Costco NY Strips for the last couple of years. Steakhouse results at home! https://www.cooksillustrated.com/how_tos/8741-the-science-of-cooking-frozen-steaks

[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.

[uglybiker]

MEAT!

FIRE!

COOK!

EAT!

UNH!!