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!

[Moonman62]

You don’t even joke about ketchup on steak!

...

Or a hot dog according to Dirty Harry.

[aMorePerfectUnion]

We drive our cattle past a fence post with one wooden match carefully laid on top.

Pre-cooking this way saves lots of time after butchering.

[Moonman62]

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

[aMorePerfectUnion]

Sous Vide Cooking leaches estrogens from the plastic. My “guys” don’t like that!

[cornfedcowboy]

One hour in the deep freeze. Pat the meat surface dry, apply salt, then put in freezer. Cook on a really hot grill. The bar will be on the outside bit the steak won’t get overcooked. I have read that this is the best way to get a Brazilian style steak. Works good for me.

[Eric in the Ozarks]

Thank you !

[nickcarraway]

Thanks.

[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

[Grizzled Bear]

I like my steak burnt.

Wipe it's nose, wipe it's butt and run it past a hot stove.

[jonno]

Bookmark

[Bloody Sam Roberts]

Really good, old, seasoned cast iron is literally worth its weight in gold.

[nickcarraway]

A GF washed mine one time and had to preseason the darn thing all over.

That's the worst thing a woman can do to a man with a skillet.

[Cvengr]

Good recipe, now cook for 7-8 min per side after searing, take off the heat and drop a slice of butter on the top and let it set for 5 min before serving.

[Hostage]

Naw, nothing fancy. Just a pot, timer and thermometer.

But you should buy one of those vaccuum pack machines, wrap tightly your cheap steak, draw a vaccuum to seal it tight and then drop it in the pan and let it soak in the warm water.

I picked up a small vaccuum packer for about 49 at a local Target.

[Texan5]

My skillet is about a century old-I’ve even baked cornbread in it with no sticking at all...

[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.

[windcliff]

lol

[Sans-Culotte]

My secret to a perfect steak? : CHARCOAL FIRE

Same here. I love my Weber charcoal grill. The other secret is to always err on the side of undercooked rather than overcooked.

[EQAndyBuzz]

“Peter Luger? ..............NOT the best in NYC”

Please enlighten me.