Best way to cook a steak

[IlPug]

this is probably blasphemy on so many levels (charcoal grill still wins imo), but i read an article about using a less than great steak and making it taste good (this is important for the college students among us). its worked out pretty good for me.

Cover the steak in 1 1/2-2 table spoons of sea-salt (wait, it gets better i swear) on each side, let it sit for abt 15 mins depending on the thickness of the steak (fwiw i use porterhouse cuts).

After 15, rinse off the steak, and pat VERY dry (we dont want to steam the meat!). Then rub on oil and season with whatever (i like garlic and *gasp* lamb herbs - mainly rosemary - but thats just me i think).

Cook in a hot skillet to desired done-ness. let sit for 5 mins.


Ok, so apparently the salting process takes some of the moisture out of the meat, then some of the moisture is reabsorbed, bringing with it some salt. This makes the meat more tender as well as giving it great flavor.


Maybe my taste buds are retarted but this has given me great results so far, with the cheaper meats (even rump once or twice when i wanted to be really frugal).

anyway, worth a shot.

[Rushmore]

[ QUOTE ]
Sorry if this is too basic, but I am wonder what is the best way to cook a steak? I just bought some very nice Omaha Steaks Filet Mignons. Do you like to rub it with polive oil and just cook it on a frying pan? Or do you like to finish it off in the oven?

I am going to cook the steaks on a skillet grill if that matters.

[/ QUOTE ]

First, there is nothing "very nice" about Omaha Steaks. Find a great butcher for "very nice steaks."

This is easy. Your Creuset is great. Get it HOT. The steak needs JUST A LITTLE olive oil. Depending on thickness, 30-60 seconds on each side, then a hot oven for 2-3 mins.

Ribeyes. Forget filets and strips.

Ribeyes.

If you have any intention of putting A-1 sauce on or near these steaks, please go downstown and donate them to a homeless shelter or something instead.

[illuminati]

"Cover the steak in 1 1/2-2 table spoons of sea-salt (wait, it gets better i swear) on each side, let it sit for abt 15 mins"

Don't do this. It will draw a tonne of moisture from the meat.

[MortalWombat]

[ QUOTE ]
I just bought some very nice Omaha Steaks Filet Mignons.

[/ QUOTE ]They're nice, yeah, but it sucks that you have to cook four at a time, but only eat two.

[silver book]

steaks should not be cooked for very long

[mrkilla]

walk it through a warm room

[slappy0]

If you like it a little more well done ...

http://www.asseenontv.com/prod-pages...ehydrator2.htm

[Soupy]

[ QUOTE ]
He said he does, but doesn't want to use it until spring.

[/ QUOTE ]

grilling needs to be year-round...op fails at cooking steak.

charcoal grill wins hands down regardless of weather/season

[mikeczyz]

[ QUOTE ]
"Cover the steak in 1 1/2-2 table spoons of sea-salt (wait, it gets better i swear) on each side, let it sit for abt 15 mins"

Don't do this. It will draw a tonne of moisture from the meat.

[/ QUOTE ]

In this cookbook, the author advocates pre-salting meats, some fish and some vegetables. She counters the "dries out the meat" argument by saying that yes, moisture is initially pulled out but the moisture is pulled back in and takes with it a measure of seasoning. She also states that the cellular structure is changed and the transformed cells are capable of absorbing even more moisture than they originally contained. in addition, the salt helps break down the meat which has a tenderizing effect.

Best steak I've ever made was pre-salted for 12 hours. It was marvelously flavorful and tender. I would definitely do it if I ate steak on a routine basis.

[punkass]

punkass' guide to cooking a steak