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Old 02-26-2008, 12:16 AM   #1
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How do you cook your steak?

I watched Food Network Challenge last night and I was completely surprised at all of the ingredients they added to their steak. Maybe I'm a purist, but things like marinating, dry rubs, and herbs are completely foreign to me with premium cuts of beef (NY, Rib Eye [the theme of the competition], Filet)

My process is the following:

1. Pull steaks from fridge and let them come to room temp
While they're sitting I add S&P/EVOO
2. About 5 minutes before getting room temp, I turn the oven to 375; heat the skillet up on medium
3. Sear the first side and when a nice crust forms, flip, add a pad of rosemary or garlic butter, and put in to the oven to finish. (About 3-5 minutes)

Best steaks in the world


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Old 02-26-2008, 12:21 AM   #2
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Bit of oil in a frying pan. Add garlic. Put in steak. Drizzle with Worcestershire sauce on the raw side. When colour starts to rise on side of steak, flip. Cook to rare to medium rare. Rest and serve with salad. All done in under five minutes.

Too many restaurants, not enough time...
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Old 02-26-2008, 12:41 AM   #3
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I make mine pretty much like Bilby does.
Bring steaks to room temp and dry with paper towels.
Heat equal parts olive oil and butter in medium high ss pan. When butter foam begins to subside, place steaks in pan and don't fiddle with them.
I cover the pan with a thick splatter pan at this point.
If the steaks are 1" thick, I turn them at exactly 5 minutes and cook on the other side for another 5 minutes. (I know, I know, but I like my steak medium well.)
I immediately remove to a metal platter and season with salt and pepper and then let rest for 10 minutes covered with foil.
I pour off the excess oil and then deglaze the pan with red wine. When the wine has reduced by at least 1/2, remove from heat and swirl in butter.
Serve immediately with the steaks. This all takes about 15 minutes.
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Old 02-26-2008, 03:37 AM   #4
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I do mine a little different than most folks. I use the "Reverse Sear" using my grill. I have not cooked a steak on the stove or in the oven for years.

Here is the explanation....
To sear or not to sear?

"Culture is what your butcher would have if he were a surgeon."
Mary Pettibone Poole
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Old 02-26-2008, 04:51 AM   #5
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I don't like a lot of stuff on my steak either.
I've always grilled them except a while back when I was having trouble with the propane safety valve, then I pretty much did what you do, Stinemates. There was a big thread here about pan searing and sticking in the oven and I'm glad I read it.
It's not as "pretty" as a grilled steak, but it was defintely incredible tasting and tender. It has made a believer of me in this method.
And if I ever have a problem with my grill again, I just might cook it this way again
Give us this day our daily bacon.
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Old 02-26-2008, 07:45 AM   #6
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all of you had good methods.
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Old 02-26-2008, 07:50 AM   #7
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I prefer to cook mine out on the grill with some salt and pepper. When I get a decent cut of meat, I prefer enjoying the beef itself instead of adding a bunch of extra flavorings.
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Old 02-26-2008, 08:04 AM   #8
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I mainly use my outdoor grill for steaks.

Salt, pepper or Montreal steak seasoning.

My marinade is red wine, garlic, thyme sprigs, peppercorns, evoo
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Old 02-26-2008, 08:08 AM   #9
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there's lots of different cuts of steaks, but if we're talking about a really good piece like tenderloin, rib, or ny strip: room temp, just s&p, and then either onto the grill, under the broiler, or into the grill pan for 5 to 8 minutes per side, depending on the thickness.
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Old 02-26-2008, 08:45 AM   #10
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I use kosher salt and fresh pepper.

On the grill I use lump and hardwood. In the kitchen I use hot iron.

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