Steak

[Dave Grubb]

My most common method of cooking steak is not on the grill---it is in a cast iron skillet.

I have our steaks cut 1-1/4" thick. They can be Delmonico, New York strip, T-bone, or Porterhouse (I reserve Sirloin for steak au poivre). My wife and I share a steak and both of us like it done on the rare side of medium rare.

I have my wife take the steak out about 3:30 PM to allow it to come to room temperature. I will then salt (sea salt) and sprinkle with granulate garlic--then leave it in peace.

About a half hour before we want to eat I set the oven to 430 F and put the skillet in the oven on a low rack. When ready I take the skillet out, put it on the stove with a big burner on high, add a touch of olive oil, pat dry the steak and put it into the pan---for 2 minutes, then I turn the steak over for another 2 minutes, remove it from the burner and place it in the oven. If the steak was frozen, I leave it in the oven for 2 minutes, if fresh, 3 minutes. At the end of the time (and I use a timer) I remove it from the oven, place it on a plate and let it rest while we prepare the rest of our plate and/or salad.

Only after we are at the table and have said our prayer do I divide the steak. If you like yours more done, although it hurts me to say it, just increase the oven time

You can find my current mushroom topping in Cheese and Crackers.

[Phillbo]

I wait until just before cooking to salt my steak. I feel the salt draws out moisture.

[Dave Grubb]

I wait until just before cooking to salt my steak. I feel the salt draws out moisture.

It does, but over time the meat reabsorbs the liquid and draws the now dissolved salt in. We never add salt to a cooked steak---nor does it need it.

You have a lot of company in not salting until just before cooking.

It is kind of like the silver skin on the back of ribs---some take it off, others leave it on

[Phillbo]

If the steak was frozen, I leave it in the oven for 2 minutes, if fresh, 3 minutes.

This has me curious. Why the shorter oven time if the meat was frozen?

I know some people stock up on meat but i don't my steak is always fresh ..

Also, I've never heard of a Delmonico.. I'll have to research.

[Independent Voter]

Charcoal chimney 3/4 to full. Alcohol stove for the starter, allow the coals to get mostly well ashy. Dump the coals a pile on one section of the grill. Place the prepared steak , again 1 1/4 - 1 1/2 " , over the coals for 1 1/2min per side then move it to the side away from the coals. Place the cover on the grill and in 4 min remove the steak , at least 5 min prior to eating.

As a side, I like green beans and a garlic potato salad.

[Phillbo]

I like hot horseradish on mine as well.

[Truckman]

Just grilled onions on my medium well steak please......Ben

[Phillbo]

I have a friend that likes his steak well done.... I make him cook his own when he visits.

[Independent Voter]

WELL DONE ?. And you call him a friend? !

[Dave Grubb]

This has me curious. Why the shorter oven time if the meat was frozen?

I think it is due to the loss of moisture that results from being frozen.
I have to freeze some because my butcher is about 20 miles away and I try to go three weeks between visits.

[Phillbo]

WELL DONE ?. And you call him a friend? !

He's a good guy from the mid west. Strange eating habits though. He only eats red meat (no chicken, pork, fish etc) and other than meat he only eats white food (mash potatoes, cheerios, white bread etc..).

[wacojoe]

I don’t bother with any steak but a fillet anymore.
Damned picky in my old age and shaky teeth.

[Dave Grubb]

He's a good guy from the mid west. Strange eating habits though. He only eats red meat (no chicken, pork, fish etc) and other than meat he only eats white food (mash potatoes, cheerios, white bread etc..).

My wife is from Indiana and as an act of mercy I liberated her from those bonds. Her parents were first generation Americans, her Grand parents came from Germany as young adults. Their diet was dismal--and on a weekly rotation. Sunday dinner was fried chicken---it was always fried chicken. Saturday lunch was "chili"---as in "Cincinnati Chili" ---with spaghetti noodles and kidney beans. When beef showed up it was gray---very gray---and dry---very dry. Her Father was a truck farmer with 7 acres in greenhouses and outside fields---they preferred hot house tomatoes to those nasty field grown ones

She went off to school in Dallas (Baylor) and I was a bit concerned that she would take advantage of her new found freedom and I could be forgotten---so I took a trip to Dallas before my fall term started and gave her an engagement ring and took her to dinner at Cattlemen's---and I believe for the first time she tried medium rare steak--she has never looked back She even learned to know what a good tomato tastes like I think she married me because she ate better

She says it was because I was great thesis material

[Dave Grubb]

Here is what I think is a very good video on grilled steak.

Regarding the time to salt---his suggestion is right before grilling to prevent moisture coming to the surface and interfering with the searing. In my method of salting an hour or more prior to cooking, there is some moisture that remains on the surface and I pat both sides with a paper towel to dry the surface.

It seems there are as many "best" methods as there are cooks but I was favorably impressed with this video. I have never used the hot to cool method with medium rare steaks. He also suggests that if you have to kill one it can still be juicy using that method of hot to cool.

BTW Bo, a Delmonico is a rib eye in the NE. It got it's local name from Delmonico's Restaurant in NYC.

[wacojoe]

We used to have a chain of excellent steak restaurants around by the name “Delmonico’s.” I have eaten at one in Houston and in Austin, but I think they closed.