How do you make the best steak EVER?!
How do you make the best steak EVER?
There's so much conflicting information out there! Trim the fat/leave the fat. Grill/Broil. Flip once/keep flipping. Marinate and season/leave it alone. Then there's cuts, doneness, and sauce (or no sauce!)...
I was wondering, what's your favorite way to make a perfect steak?
Answers:
It is really a personal preference. For the best tasting meat without to much seasoning. Look for a filet without any external fat. The meat should be lightly marbled (white streaks). Cook it medium rare serve lightly salted and peppered. delicious.
I rub my steak with a rub and barbecue it. Steak tastes best over the grill as compared to the stove top
I like to leave on the fat and find steak that is on the bone since the bone makes it more tender. I like to just simply salt and pepper it and then marinate it in my favorte BBQ sauce. I leave it on the grill until it is crisp on one side and then I continue to baste it during the cooking process.
A good filet, Hawaiian rock salt rub, flip once, medium cooked.
Best piece of cow on earth.
the #1 trick that must be kept in mind for the perfect steak is to let the steak get close to room temperature BEFORE cooking it. Too many people go straight from frig to grill. Let your steak sit out for 1/2 hour or so before you intend to cook it. This will help bring out the natural flavor in th steak.
Try sprinkling salt and pepper on steak while it is sitting out, so the flavors can combine. Hmmmm perfect!
I have tried them a million different ways, but this is by far my favorite. It tasts just like the best restaurant steak, as long as you get a very good steak.
SEAR-ROASTED RIB STEAK WITH GARLIC BUTTER
3 garlic cloves
Kosher salt
8 tablespoons unsalted butter, softened
1 teaspoon dried thyme
Ample pinch of coarsely ground black pepper
2 tablespoons vegetable oil
2 large (16 to 20 ounces) or 4 small (8 to 10 ounces) bone-in rib steaks or boneless rib-eye steaks
Chop the garlic finely. Sprinkle 1 tablespoon salt over the garlic and continue to chop it, occasionally smashing and smearing the garlic with the flat side of the knife, until the garlic becomes paste like. (Alternatively, mash the garlic and salt together in a mortar and pestle.) Put the garlic paste, butter, thyme, and pepper in a small bowl. Fold the softened butter over and onto the garlic and thyme, mashing it down with the back of a spoon or spatula. Use a sheet of plastic wrap to help shape the butter into a log, wrap the log well with the plastic wrap, and refrigerate until ready to use. (The garlic butter can be made up to 3 days ahead; it can also be frozen, well wrapped, for a couple of months.)
Melt half of the garlic-butter mixture in a small pan over medium heat. (Rewrap and save the other half for future use; it's great stuff under the skin of a chicken before roasting or tossing into the broth of steamed mussels.)
Heat the oven to 425 degrees F.
In a large ovenproof sauté pan, heat the vegetable oil over high heat until very hot. Season the steaks with a little salt and pepper. Add the steaks to the pan and brown them well on 1 side, about 5 minutes. Turn the steaks and brush them liberally with the garlic butter. Finish cooking the steaks in the oven, brushing them occasionally with more garlic butter, until done, about another 5 minutes. (The time will vary depending on how you like your steaks cooked and how thick they are.) Remove the steaks from the oven and allow them to rest for 5 minutes before serving. Serve smaller steaks whole or sliced thinly across the grain. Cut larger steaks into 2 servings or into thin slices. Spoon any remaining juices from the pan onto the meat as well.
A great steak starts with a good cut of meat. My favortite are the Porterhouse and Ribeye. Next its all about marinating the meat before you grill it. One of the best basic marinade would be Italian Salad dressing. It really adds flavor without overpowering the taste of the meat. I like to marinade overnight if at all possible. Grill to desired doneness and enjoy.
Start with a nice, heavily marbled steak without much access fat. If it has access trim it all off. It's about the marbling. I marinate steaks in 1 part water, 2 parts Merlot (any good red wine will do), and add a decent amount of salt and real melted butter and a little pepper and garlic. If you like steak sauce, add a dash to the marinade. Let it marinate in the fridge for at least a couple of hours. Put them on a 400 degree grill and cook for about 6-8 minutes per side (depending on the thickness and how done you like it). When you take them off the grill, put them on a platter and butter the tops. Let them sit for a minute in there juices, then serve as is. No steak sauce! A little salt and pepper if needed is ok.
I like mine with grilled onion and portabella mushrooms. Here's how I prepare them. Cut very thick slices of an onion, and slice the mushrooms. Spread them on a sheet of heavy duty foil and sprinkle with olive oil, salt, pepper, garlic, red wine and a little of your favorite mustard. Toss them to coat, fold up the foil in a pouch and throw it on the grill a few minutes before you start the steaks.
go to a restaurant duh
Try this once...you'll love it, tastes best on a New York Strip.
Lightly cover entire steak with:
1. dry mustard seed.
2. garlic salt
3. lemon pepper
4. tony's
5. ground black pepper
6. montreal steak seasoning
(in that order, both sides)
Place steak on grill over edge of charcoal where the heat is not too high. Flip the steak every 3 minutes until it is cooked to your liking. I think Medium rare is the best b/c the meat is still so juicy.
Cut up a green and red bale pepper along with a diced onion and place in a pouch of tin foil. Place the pouch on top rack of the grill while the steak cooks. Top the steak with the vegetables and enjoy. It is truly great.
The cut is EXTREMELY important, if you can get it Kobe beef is the best, if not a good marbleized porterhouse is the next best choice. Grilling is the only choice but grill it at a low heat, salt lightly and a slight drizzle of clover honey will add sweetness and seal in the juices, salt and pepper to taste.
Always leave the fat and pick a piece with nice marbeling (the fat is what contains the most flavor). Marinade is the way to go. Mix in equal proportions Worcestershire sauce, soy sauce, and burgundy wine. Cover the steak in this mixture place in the refrigerator for at least 2 hours. Remove from the refrigerator and let the meat reach room temperature. Heat your grill to the highest setting. Lightly season both sides of the steak with Lowery's seasoned salt and garlic. Douse with olive oil then place on grill and reduce the heat to medium high. When the steak releases easily from the grill (3-4 min the times listed will vary with steak thickness and doneness preference) turn over. The top should now have nice sear marks. After the same amount of time rotate the steak 90 degrees (this will give you the criss cross grill marks like in a restaurant. After about 2 min turn steak and continue cooking until desired doneness. Just as you remove it from the grill brush it with butter that has been melted with parsley (hopefully fresh chopped) in it and serve with your favorite sides and libations.
Marinade the steak in Cabernet wine and garlic .. bring to room temp and grill. What time shall I be there ?