"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Beef, Pork, Lamb & Venison > Beef
Reply
 
Thread Tools Display Modes
 
Old 01-18-2007, 08:45 PM   #11
Senior Cook
 
JDP's Avatar
 
Join Date: Aug 2006
Location: Madison, WI
Posts: 281
Send a message via Yahoo to JDP
In my circle of friends we have run the gamet on steaks from different marinades and rubs. We have now come full circle. Our conclusion from our journey is steak is best when simplified. I will buy a 2 inch thick choice sirloin, ribeye, ny or kc strip, poter or t-bone. I buy it 3 days before cooking and place it on a rack inside a pan with a paper towel over it and put it into a cold part of the frigde. Let it set for 3 days to dry a bit. Pull it out around noon and rub it with a light coat of olive oil and season with sea salt and fresh pepper. I start cooking around 6:00. On a hot grill I give it 3 minutes and quarter turn ( cross marks) another 2.5 minutes and flip. Repeat previous step and remove from grill. Tent it with foil and allow to rest 10 minutes. Then enjoy. A good steak needs very little help. This is very easy and just takes some planning.

JDP
__________________

__________________
JDP is offline   Reply With Quote
Old 01-18-2007, 08:46 PM   #12
Assistant Cook
 
Join Date: Jan 2007
Posts: 6
Ok that makes sense, thanks.

Uhm, I'm not actually sure... I just buy what looks good but I think it's always the same cut... It doesn't have a bone in it and it's just a normal steak... lol. *obviously doesn't know what she's talking about*

Here's exactly what I do: I have the pan on medium-high heat. After three minutes I turn the steak, let it cook for 3 minutes, then I turn the heat down to just under medium, put the lid on and let it cook for about 4 minutes... well actually that last time always varies because I'm never sure when it's done and haven't managed to get it right yet...
__________________

__________________
Zim is offline   Reply With Quote
Old 01-18-2007, 08:56 PM   #13
Senior Cook
 
JDP's Avatar
 
Join Date: Aug 2006
Location: Madison, WI
Posts: 281
Send a message via Yahoo to JDP
Zimm if that works out well for you then enjoy it. My friends and I will tend to over analyze our whole cooking process trying to make the perfect steak. And prior to that and during the cooking process we are discussing the wine we are drinking and all of it's unique characteristics. It's hard to believe that when we first met we were drinking Bush Light beer and running to Mcdonald's when we need a break from fishing.

JDP
__________________
JDP is offline   Reply With Quote
Old 01-18-2007, 10:11 PM   #14
Sous Chef
 
Aria's Avatar
 
Join Date: Dec 2006
Posts: 619
GB....fine combination...except for the chili powder. We don't like the chili powder we have had. Do you thinnk perhaps we need a new brand or just some new chili powder. Do you have a favorite brand?
__________________
Aria is offline   Reply With Quote
Old 01-18-2007, 10:29 PM   #15
Chief Eating Officer
 
GB's Avatar
 
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
Here is my favorite. I like the hot, but not everyone would enjoy the heat.
__________________
You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB is offline   Reply With Quote
Old 01-18-2007, 11:07 PM   #16
Senior Cook
 
JDP's Avatar
 
Join Date: Aug 2006
Location: Madison, WI
Posts: 281
Send a message via Yahoo to JDP
Quote:
Originally Posted by Aria
GB....fine combination...except for the chili powder. We don't like the chili powder we have had. Do you thinnk perhaps we need a new brand or just some new chili powder. Do you have a favorite brand?
Alot of what we find here in the US when it is labled "Chili Powder" is a blend of chili's along with cumin, onion and garlic powder and possibly more things. I like to go to the Mexican markets and by a variety of ground chilis and mix and match them myself.

JDP
__________________
JDP is offline   Reply With Quote
Old 01-18-2007, 11:28 PM   #17
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,395
If you look further into the site GB linked, you'll find several strengths of chili powder, which is a blend of ground pepper and other seasonings as JDP said. Along with them, you will find ground chile peppers of different types.
__________________
"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
Old 01-19-2007, 09:55 AM   #18
Senior Cook
 
Join Date: Mar 2006
Location: Kansas City
Posts: 384
Here is a favorite rub of mine by Bobby Flay. Note that it doesn't have to be done one ribeye steaks or on cuts of such a large size.[/quote]

college cook i love that rub it is wonderful, i bought two beautiful
ribeye steaks yesterday going to grill them with this rub saturday.

yumm

zin, i also like just plain old salt and pepper as a rub too. For a
marinade 2 parts vodka, and one part wishcashar(sp) sauce.
very good
__________________
is your glass half full or empty? my is half full
rickell is offline   Reply With Quote
Old 01-19-2007, 10:01 AM   #19
Master Chef
 
Join Date: Mar 2006
Location: Culpeper, VA
Posts: 5,806
This is by far my favorite steak marinade (it also works well with lamb). I use it all the time for less expensive cuts like chuck steak, London broil-type cuts, flank, skirt, etc.

BREEZY 1 – 2 – 3 – 4 MARINADE

In a plastic ziplock bag, bowl, or dish large enough to hold the meat & marinade, combine:

1 tablespoon of soy sauce
2 tablespoons of dry sherry
3 tablespoons of oil (any type of your choosing)
4 garlic cloves, peeled, smashed, & roughly chopped

Add meat & marinate for a minimum of one hour to overnight. Grill, broil, or pan sauté meat as desired.
__________________
BreezyCooking is offline   Reply With Quote
Old 01-19-2007, 10:24 AM   #20
Sous Chef
 
mugsy27's Avatar
 
Join Date: Apr 2005
Location: MD, USA
Posts: 541
i HIGHLY reccomend you try this marinade that Raine posted a while back..its fantastic!!

Beer marinated grilled steak

12 oz beer (lager style)
1/2 cup soy sauce
1/4 cup cider vinegar
1/4 cup ketchup
2 T coarse ground Dijon mustard
2 T minced garlic
1 T Worcestershire sauce
1 T hot pepper sauce
1/4 cup olive oil
1 T freshly ground pepper
1 t salt

Place steak in a resealable bag. In a bowl mix together all the marinade ingredients and pour over steak. Refrigerate overnight, turning occasionally.

linky to thread here: http://www.discusscooking.com/forums/f48/beer-marinated-grilled-steak-tnt-8590.html?highlight=beer+marinated+steak
__________________

__________________
I hated going to weddings. All the grandmas would poke me saying "You're next". They stopped that when I started doing it to them at funerals.
mugsy27 is offline   Reply With Quote
Reply

Tags
None

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 12:40 AM.


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