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Old 04-29-2006, 09:26 AM   #11
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I get much better results a different way.

I take steaks out to get to room temperature, and i generously crust them with COARSE cracked black pepper. Let em sit for 20 mins or so About 10 minutes before i start cooking, i rub down the steaks in olive oil and kosher salt.

By then they should be room temperature. I get a steel skillet scorching hot, drizzle with oil, then sear the steaks for 1:30 on each side.

I then transfer skillet to a 450 degree oven to finish. For a one inch thick steak, maybe 3 minutes. For a two inch thick steak i go 7-8minutes.(filet mignon)

3..2..1.. HUSTLE! HUSTLE!
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Old 04-29-2006, 11:10 AM   #12
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The way I cook my steaks:
1 - I have the butcher (or pick-out) cut me an extra thick piece(s) of at least
an 1"! (Sometimes even more! Depends how flush I am.)
2 - I get them to room temp.
3 - I rub them with a little oil.
4 - I rub them good and press in McCormick's Grill Master. Which is just
crushed black pepper with other things. You can do it all your self with
what you want, and sometimes I do add more garlic and other stuff.
5 - I use the grill with wet muskeet woods which adds a lot of flavor.
6 - I get the wood smoking good and the grill hot.
7 - On go the steaks. I leave them alone, except to turn them a quarter way
on that side to get grill marks. Then over on the other side do the same.
8 - Timing is up to you the way you like them. I like them "Pittsburgh" style.
That means crisp and crunchy on the outside and rare on the inside!
(I learned this in Philadelphia.)
The crunchiness and crispness really seals in the juices. When you get
them off the grill, leave them alone awhile so the juices can really do
their thing inside! If you cut them too soon all of the juice will run out, so
leave them for a bit of time. They will be Delicious!
9 - Enjoy!

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Old 04-29-2006, 11:47 AM   #13
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I bought some really nice ribeyes about a month ago, and experimented using different rubs, and searing the steaks in a pan with a bit of olive oil and then finishing the steaks in the oven. If your husband doesn't want his steak plain, this might be an option.
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Old 04-29-2006, 04:22 PM   #14
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I am ashamed to say that the best at home on the grill steak I've made was with a set of rib steaks that were around 1" in thichness, and warmed to room tempature with the use of "Montreal Steak Seasoning" and good EVOO for an hour prior to hitting the charcoal grill. Goes great with a baked potatoe, or roasted potatoes on the grill.

The shame part is using a pre-made seasoning. Fresh ground pepper corns, garlic, and a salt (when using salt seperately A Kosher or sea salt is best).

Temp is 135 if you like med rare. Rest the steaks under a foil tent for about 10 minutes before slicing.

If eating tasty stuff is a sin, I am certainly going south.
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Old 04-29-2006, 04:27 PM   #15
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I just got two eye of round steaks....I'm dying to cook them...
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Old 05-07-2006, 04:58 AM   #16
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I just got some steaks and am trying this new Master marinating red wine with garlic sauce... it says to marinate the steaks in the sauce for a couple of hrs before cooking. Hope it turns out well!
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Old 05-09-2006, 11:56 PM   #17
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Why do you leave the steak out before you cook it? I was always told that you shouldn't let beef get to room temperature because of possible parasites.
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Old 05-10-2006, 07:40 AM   #18
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I did it once on a very hot pan and extra virgin olive oil...(bad idea, i know). And I triggered my fire alarm... I did another one on lower heat, came out quite well, mediumish, but I like em bleeding... Anyway to overcome the smoke? Don't use olive oil? O_O

Anyway, i like to rub some salt, pepper, mustard and garlic powder on my steak. It compliments without taking away any of that steakyness we like so much, as far as I can tell...

EDIT: To the question above. If I am right, leaving it to come down to room temperature helps during the cooking. Too cold and the steak will burn on the outside, while the inside remains uncooked when cooked on a really really hot pan. If you want it medium-medium rare and worry about parasites, try cooking it at medium-high heat right out of the fridge (the higher, the rarer). It will take longer than 1-3 minutes a side and you have to be real mindful or it will become overcooked. Forget a crispy outside unless you like it REALLY raw.(it might be cold INSIDE as well)
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Old 05-10-2006, 07:51 AM   #19
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Originally Posted by biev
Why do you leave the steak out before you cook it? I was always told that you shouldn't let beef get to room temperature because of possible parasites.
Ardor gave you the right answer. You do not want the internal temp to be too cold or the steak will be cooked too much on the outside and not enough on the inside. Leaving the steak out for a half hour to an hour will not do any damage. What you do not want to do is let is sit out for 2 or 3 hours.
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Old 05-29-2006, 05:13 PM   #20
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Well I cook mine a lot different than most of you, I prefer new york strips over just about any other cut of meat.

2 strips of similar size in baking pan
Worshistar* sauce to coat just the bottom of baking pan
1 clove of garlic
Salt/Pepper/Cumin/Chipotle Chili Powder rubbed on steaks both sides
1 tsp of liquid spoke

I let sit for awhile in refrigerator,right before cooking lightly coat with olive oil

I cook most of my steaks medium rare and people tend to come over on the weekends to my house wanting steaks :)

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