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Old 04-28-2006, 07:56 PM   #1
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The perfect steak

Monday is our anniversary and I plan on getting some natural beef steaks this weekend....not sure what cut yet.

Anyway, our grill died so I will be pan frying these for our anniversary. Tips? Suggestions? We like them medium. I usually have no problem with pan frying steaks but I always end up cutting into them to make sure they are cooked right...I know you need to let them rest for a bit but that kind of defeats the purpose if I've already cut into them.

Also, my hubby wants to marinate his in buttermilk, since our buttermilk marinated chicken is so moist....

I've never heard of marinating beef in buttermilk. Anyone else?

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Old 04-28-2006, 08:59 PM   #2
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By natural do you mean organic?

If you are getting organic that should be a big automatic no to buttermilk on the steaks. You should give the steaks nothing more than a generous crack of black pepper and a sprinkling of salt just before they go in the pan.

I test my steaks by comparing the feel of the meat to the feel of the different areas on the palm of my hand. In your case, since you like them medium I would follow this guideline;

Medium - touch your thumb and middle finger together and press the fleshy part of your palm below the thumb - there's some give and it's springy to the touch. A medium steak will feel the same.

And yes you should really avoid cutting into the steaks to see if their done, all those lovely juices will escape. Cook them with a minimum of disturbance (you really should only turn them once) and let them rest for a bit before serving.
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Old 04-28-2006, 09:14 PM   #3
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Thanks for the info!

Organic, no, can't get them here (amazing enough since I'm in Iowa), but All Natural is the closest I can get too...basically, non certified organic! It's Limousin beef, if that helps any.

Why the "no" for buttermilk? I need something to back up my story to hubby. Personally, I like my steak with Kosher salt and that's IT!!! He constantly needs to add extra "sauce" and flavor to his food!
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Old 04-28-2006, 09:45 PM   #4
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The reason I said no to the buttermilk is that the flavour of organic meat (and beef in particular) should be enjoyed as simply as possible in order for the flavour of good quality meat to speak for itself.

I would even be reluctant to serve a sauce on it (not counting a pan juice sauce, this does not include gravy though), although I would be more inclined to do so rather than marinate the steaks.
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Old 04-28-2006, 10:06 PM   #5
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I agree 100%....good beef should be enjoyed just like that. He, on the otherhand....well, lets just say he eats NOTHING plain!
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Old 04-28-2006, 10:44 PM   #6
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You don't need buttermilk to make good beef moist. It has internal fat that does that for you. It helps with chicken because chicken is naturally lean and prone to being dry. Besides, I don;t think it will do the flavor of the beef any good at all.

Bring the steaks to room temperature and sear them in a very hot pan. Season them with salt and pepper only.
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Old 04-28-2006, 10:49 PM   #7
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Thanks Andy. That's what I was thinking....makes me crave steak right now....I prefer a pan fried steak over a grilled steak...
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Old 04-28-2006, 11:33 PM   #8
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Beef should be grilled hot, turned and taken off and enjoyed. DO NOT MARINATE a good piece of tender beef.
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Old 04-28-2006, 11:35 PM   #9
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Quote:
Originally Posted by Gretchen
Beef should be grilled hot, turned and taken off and enjoyed. DO NOT MARINATE a good piece of tender beef.
Now, can you tell that to my husband???????
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Old 04-29-2006, 08:02 AM   #10
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You have the best advice already. Let's reiterate:
Room temperature steaks.
Just some salt and pepper. (No buttermilk. Nothing!)
Hot pan.
Sear steaks. Turn over once.
Check for doness by pushing on the base of your thumb or time it.
3 minutes each side should produce medium rare.
4 minutes each side medium.
Let stand.
Pour juices from pan over steaks.
Enjoy!
Then your hubby can add on all of the steak sauces he likes. But you will give him an oportunity to enjoy a bite or two "al-natural" so to speak. Perhaps if he tries a good natural steak he will enjoy it from then on. Who knows.
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