"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Reply
 
Thread Tools Display Modes
 
Old 04-18-2012, 06:31 PM   #1
Sous Chef
 
Join Date: Nov 2011
Posts: 545
How to cook a steak

I never really had a indoor grill before and I lived in apt buildings my whole life so never grilled outside either. I have the breville grille which you can grill on one side but also cover it like a panini press without the squashing!

I bought boneless rib eye. How do I prepare and grill. Just season and butter? Do I grill on one side or put the top down to do both sides.
Thanks in advance look forward to replies

__________________

__________________
Siegal is offline   Reply With Quote
Old 04-18-2012, 07:20 PM   #2
Head Chef
 
GLC's Avatar
 
Join Date: Oct 2011
Location: Near Austin, Texas
Posts: 1,216
Well, you have a choice, don't you? Doesn't that grill allow you to also fold it back to make a large one-sided surface? But no matter.

I can only tell you what I do and why.

I salt the meat heavily with koshering salt (the amount that begins to feel like too much is about right) and let it sit uncovered in the refrigerator for a few hours. That causes some salt to pull into the meat and hold juices inside, but it also dries the surface layer. That keeps so much moisture from going to steam, which cools the meat, steams it, and generally retards browning. If you are short on time, pat the meat with a paper towel to remove excess salt and water.

Until you get to know just how the grill performs, use a probe thermometer to gauge the doneness, unless you've got the grilling pro's magic testing thumb. And I think that will also address whether you use it open and turn the meat or use it closed. Heat applied to the surface penetrates and cooks the interior according to its temperature and time. Being open or closed may give you different interiors for the same exterior appearance.

Pepper is fine before grilling, but the pepper's flavor is better preserved by using it after. Rub with garlis before cooking, if you like. I hesitate to use butter on a cut like prime rib that normally has plenty of fat marbling. Butter contains from water and it probably unnecessary.
__________________

__________________
"Kitchen duty is awarded only to those of manifest excellence..." - The Master, Dogen
GLC is offline   Reply With Quote
Old 04-18-2012, 08:02 PM   #3
Head Chef
 
Join Date: Feb 2012
Location: USA
Posts: 1,161
Quote:
Originally Posted by Siegal View Post
I never really had a indoor grill before and I lived in apt buildings my whole life so never grilled outside either. I have the breville grille which you can grill on one side but also cover it like a panini press without the squashing!

I bought boneless rib eye. How do I prepare and grill. Just season and butter? Do I grill on one side or put the top down to do both sides.
Thanks in advance look forward to replies
Had to look up Breville. I have a Foreman Evolve. I let the steak(s) come to room temp for about 20 minutes, add some worcestershire sauce, set the grill to about 425, close the cover & check after about 5 minites. (I like mine med well.) No turning, as mine grills from the top & bottom.
__________________
Cerise is offline   Reply With Quote
Old 04-18-2012, 08:03 PM   #4
Head Chef
 
Join Date: Mar 2008
Posts: 2,121
Good advice GLC.

I don't salt my steaks--just to keep on a lower salt diet.

They do however need to be dry to get a good crust on them.

A thermometer will certainly help, getting the grill marks on the outside and a good temperature on the inside. I like to get them to room temperature or warmer before beginning to grill them.
__________________
blissful is offline   Reply With Quote
Old 04-18-2012, 08:44 PM   #5
Head Chef
 
Join Date: Feb 2012
Location: USA
Posts: 1,161
Quote:
Originally Posted by Cerise View Post
Had to look up Breville. I have a Foreman Evolve. I let the steak(s) come to room temp for about 20 minutes, add some worcestershire sauce, set the grill to about 425, close the cover & check after about 5 minites. (I like mine med well.) No turning, as mine grills from the top & bottom.
I might need to correct myself, as I haven't cooked on my Evolve grill in awhile, & don't recall if it heats from the top & bottom. If yours only heats from the top I would flip them over. The instruction book for your make/model might be of more help.
__________________
Cerise is offline   Reply With Quote
Old 04-18-2012, 09:13 PM   #6
Sous Chef
 
Join Date: Nov 2011
Posts: 545
Thanks. It heats from the top and bottom but top is optional.

Came out amazing. I used a meat thermometer but still managed to overcook it to medium when we like medium rare. Practice makes perfect!
__________________
Siegal is offline   Reply With Quote
Old 04-18-2012, 09:14 PM   #7
Head Chef
 
GLC's Avatar
 
Join Date: Oct 2011
Location: Near Austin, Texas
Posts: 1,216
Quote:
Originally Posted by blissful View Post
I like to get them to room temperature or warmer before beginning to grill them.
I forgot to say that. It's very important, not just for steaks. Lots of things are mistakenly cooked right out of the refrigerator. Eggs come to mind.
__________________
"Kitchen duty is awarded only to those of manifest excellence..." - The Master, Dogen
GLC is offline   Reply With Quote
Old 04-18-2012, 09:17 PM   #8
Sous Chef
 
Join Date: Nov 2011
Posts: 545
Quote:
Originally Posted by GLC

I forgot to say that. It's very important, not just for steaks. Lots of things are mistakenly cooked right out of the refrigerator. Eggs come to mind.
Good advice! I never usually do that. But today I did as I brought it home from shopping and just never refrigerated. Maybe that's why it was so good.
__________________
Siegal is offline   Reply With Quote
Old 04-18-2012, 09:39 PM   #9
Executive Chef
 
Join Date: Jan 2011
Location: here
Posts: 3,612
Quote:
Originally Posted by GLC View Post
Well, you have a choice, don't you? Doesn't that grill allow you to also fold it back to make a large one-sided surface? But no matter.

I can only tell you what I do and why.

I salt the meat heavily with koshering salt (the amount that begins to feel like too much is about right) and let it sit uncovered in the refrigerator for a few hours. That causes some salt to pull into the meat and hold juices inside, but it also dries the surface layer. That keeps so much moisture from going to steam, which cools the meat, steams it, and generally retards browning. If you are short on time, pat the meat with a paper towel to remove excess salt and water.

Until you get to know just how the grill performs, use a probe thermometer to gauge the doneness, unless you've got the grilling pro's magic testing thumb. And I think that will also address whether you use it open and turn the meat or use it closed. Heat applied to the surface penetrates and cooks the interior according to its temperature and time. Being open or closed may give you different interiors for the same exterior appearance.

Pepper is fine before grilling, but the pepper's flavor is better preserved by using it after. Rub with garlis before cooking, if you like. I hesitate to use butter on a cut like prime rib that normally has plenty of fat marbling. Butter contains from water and it probably unnecessary.
Good post! Nicely summarizing it...

Quote:
Originally Posted by GLC View Post
I forgot to say that. It's very important, not just for steaks. Lots of things are mistakenly cooked right out of the refrigerator. Eggs come to mind.
Don't be too hasty. This is just one of a series of topics on the forum, how to cook a steak. There are many sides to the issue and many of them are not only contradictory but both (or all sides) often have reasons to support their arguments.

While I like to let my steaks rest an hour or so on the counter to get to room temperature, those who espouse cooking right of the fridge say you can get a nice crust and browning on the outside and yet still have a very rare interior if the steak is cold when it goes on the grill.

As far as eggs, I like my fried eggs with a crispy outside and runny yolk. What better way to get that than cold out of the refrigerator.
__________________
Greg Who Cooks is offline   Reply With Quote
Old 04-18-2012, 09:54 PM   #10
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,405
Quote:
Originally Posted by Gourmet Greg View Post
Good post! Nicely summarizing it...


Don't be too hasty. This is just one of a series of topics on the forum, how to cook a steak. There are many sides to the issue and many of them are not only contradictory but both (or all sides) often have reasons to support their arguments.

While I like to let my steaks rest an hour or so on the counter to get to room temperature, those who espouse cooking right of the fridge say you can get a nice crust and browning on the outside and yet still have a very rare interior if the steak is cold when it goes on the grill.

As far as eggs, I like my fried eggs with a crispy outside and runny yolk. What better way to get that than cold out of the refrigerator.
I tend to not warm foods to room temperature before cooking. At least not intentionally. I find that variations in how you apply the heat can give you the same variations as cold out of the fridge vs. room temp.

If I remember correctly, GB once cited a source that had tested and discounted that cold vs. warm difference.
__________________

__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 04:02 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.