Posted on 08/10/2012 9:11:32 AM PDT by US Navy Vet
Every meat lover dreams of cutting into a perfectly grilled steak and sharing the experience with friends and family, but they probably don't dream of paying restaurant prices. Instead, save some dough and make your own perfectly grilled steaks at home. With a few tips from the pros, you'll be able to achieve restaurant-quality results without breaking the bank.
We consulted a couple of experts for their advice on how to achieve consistent, flavorful results every time you hit the grill with some steaks. John Schenk is the corporate executive chef at Strip House Steakhouse, with locations in Houston, New York City, and Las Vegas. Prior to his role at Strip House, he served as executive chef at Monkey Bar and Mad.61 at Barney's New York. His simple, memorable advice will ensure juicy, tender, flavorful steaks each time.
(Excerpt) Read more at foxnews.com ...
ping
I like a big ole Porterhouse or nice Filet Mignon.
This is a thread I can really dig my teeth into!
RIBEYE!
I get the feeling this will be like a “What kind of gun should I get?” thread.
I already fix juicy, tender, flavorful steaks every time.
Growing up, I remember my Mom buying great big sirloin steaks. I don’t see them in the store anymore... what happened to them, where did they go? I don’t mean the less tender top sirloin or sirloin tip but just plain sirloin steaks.
Massage your cows and feed them beer and sake.
Good advice. I’ve always done all of my Allen Bros USDA Prime Filet Mignons that way.
The Prime Ribs get another treatment altogether,
http://www.gourmet-finder.com/generatedPages/65394-prime-rib-roast-4lbs/image.jpg
and the results for both are amazing. Yes, I do all the cheffing.
/johnny
I already do most of that. But it is solid advice all around.
As for not disturbing steaks too much while cooking, spot on. You should flip them once, and once only. Though I do gently rotate the steaks (a little less than) 90 degrees halfway through each side to get a nice cross-hatch grill mark pattern.
Big roasts have also disappeared from the grocery.
Also letting the steaks reach room temp is also a good tip. I oil and season them, then seal them in tupperware for about 1 1/2 - 2 hours before tossing them on the grill.
Another mistake I see a lot of people making is that they keep turning the steaks. Once....maybe twice at the most should do it right.
I grill chicken and sausage. For a steak, there’s nothing like a searing hot cast iron skillet for maximum surface area contact and encouragement of the maillard reaction.
I am one of ‘those’ people.
What do I mean by that?
I like my steak well done. I don’t care for pink-in-the-middle steak. It seems like it’s not finished to me.
Now, I know the vast majority of steak eaters disagree with me. Hell, watch every cooking show on TV. All these talented professional cooks preparing these expensive cuts of meat. And when they slice into them? Red flesh in the center every time. I always think to myself “Hey, it’s not done yet!”
I have heard it all; I have an unsophisticated palete, I don’t appreciate all the flavors of red meat, I like dried out meat, etc. But I likes what I likes and it is possible to have juicy tender steak that’s done all the way through. The best way for me? Using two different cooking methods on the same meat. First a quick sear or grill on the outside and then finish in the oven on a cast iron griddle or pan. That’s how I like it. My wife’s gotten pretty good at it, too.
Another really good tip is to use chunk charcoal not briquettes. It burns hotter and produces a much better steak. Oddly enough, it is usually cheaper than the branded briquettes.
Brand doesn’t seem to matter as it is all the same.
The BEST tasting steaks take a little more work than a restaurant chef will do....
Make a basting sauce of:
Hickory Smoke BBQ sauce, Worchester (sp) Sauce, Garlic Powder, Mesquite Powder,Grill Sensations powder, Nature Seasons powder, and black pepper...Add a teaspoon or so of melted butter.
I spray the steaks and grill Pam Grill Spray before placing the Ribeyes or New York Strip on the grill.Baste and turn the meat about every 4-5 minutes, basting each time. Grill at about 450 deg. Takes about 20 minutes for medium to medium well (grey meat)less for rare...
Tastes better than any restaurant steak...
A lot of people talk about grill marks or “crosshatching” on steaks...You can
t eat grill marks...It’s just to look pretty...Turning and basting multiple times gets evenly cooked, better tasting steaks .....
I cook a lot of steaks at the American Legion steak night, and although I agree with the fact that a cold steak desn’t cook well, don’t let the health department think you leave them out so they can reach room temperature. They will have a fit.
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