What's the best way to cook a steak?

[Socks]

It's 10 in the morning and I'm fiending a good steak. I have a t-bone that has been marinating at home for the past 2 days. I don't have a real grill, but do have my trusty George Foreman. I've found that the Foreman doesn't necessarily do well with the t-bones.

Any recommendations on ways I should cook this beast so I can dine like a king tonight?

[Mr.Tricky]

BBQ, and its not even close. What you do is leave the steak out, till it catches room temperature. This will help the steak cook evenly throughout. just let it char on the grill to seal the juices in....dont flip the steak too much.

[F.N.G.]

^
Agreed! If you can't BBQ it, you might as well slice it real thin and have Steak Tartar...

[TACH]

BBQ... and then if you have to, broil or George Forman it! Never fry a steak, unless it the cheesesteak variety.

[LarryCoon]

The most important attribute for a good steak is searing -- not because it locks juices in (it doesn't), but because the searing process causes a number of chemical changes, and those resulting chemicals taste really good. In order to sear, you have to get really, really hot. A grill does the job nicely (charcoal gets the hottest, propane next, and natural gas is in third place). A George Foreman grill just doesn't get hot enough to sear properly.

What kind of oven do you have? If it's one with a broiler on top, then that'll work -- think of it like an upside-down grill, and cook accordingly. In addition, it has its advantages -- since the flame is above the meat, drips don't cause flare-ups. If I were you, and I had my choice of doing my T-Bone in either the oven on the Foreman grill, I'd broil it in the oven.

Also, depending on the meat (and your T-Bone is a poor choice for this), sauteeing works really nicely. Plus it has the added benefit of letting you make killer pan sauces out of the fond. I get tenderloins from Trader Joe's all the time (about $10-$12 for two tenderloins), and make steak au poivre using just peppercorns, butter, olive oil, heavy cream, and a little cognac (plus you get to light it on fire, which is always fun). Killer and really quick to make.

[MIMLaker]

Three ways to go:

(1) Grill it. Be a man.

(2) Cast-iron skillet. Be a cowboy. Heat the bad boy up a couple of minutes until it could be used to brand a dinosaur. No oil, use it dry. 3-4 minutes on each side, depending on thickness. Take steak OUT of the skillet, 'cause that thing REALLY holds heat for a long time.

(3) Regular skillet then bake. Be a chef. Coat the pan with few drops of vegetable or canola oil first, wipe it around with a paper towel. Don't use olive oil -- will burn too fast. 1-2 minutes each side, then bake the whole pan and steak for about 5-7 minutes at a preheated 375.

In all instances:

(1) At a minimum, even if it's marinated, rub salt (kosher if you got) and pepper (fresh cracked if you got) into the outside. This helps give you a crust which gives (a) flavor and (b) less loss of meat if it sticks to the cooking surface.

(2) Let the steak come to room temperature before you start cooking. The above poster was exactly right.

(3) Flip the sucker only ONCE. Don't lose the juice.

(4) Use tongs, not a fork. Again, don't lose the juice.

(5) It is ALWAYS better to take the steak off too early rather than too late.

(6) Let the steak rest for 4-5 minutes once off the heat. Cover with foil on a plate if you want to do a slow cook if you think you pulled it too soon. The juices need to redistribute so it can stay softer longer.

Good eating.

MIM
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[MIMLaker]

[TACH]

Hmmm... casket-iron skillet,.. I will have to try that... Which cuts of meat are best for a casket-iron skillet?

[LarryCoon]

[MIMLaker]

[cmonkee]

i am ridiculously hungry after reading this thread.

[Socks]

Thanks for all the tips guys!

I don't have a grill and my dinky little apartment balcony is too small to really handle one. I ain't getting a cast-iron skillet tonight, though it sounds good enough where I will in the near future. I think I'll go with LarryCoon's suggestion on the oven broiling.

Thanks again, and I will dedicate my first bite to all those who gave great advice on this thread!

[Mongo]

[LaLakers999]

use a blow torch

[LarryCoon]

[golden armor]

I'd recommend the cast-iron - get it super hot and sear both sides, and then, put the whole thing in the oven to cook through. Not too long - you don't want to cook it past medium-rare or medium at the most.

I wonder where chef is? I'm sure he would have an opinion.

[Vancouver Fan]

My uncle, who is a chef in Toronto, has this secret spice he mixed you throw on before and while you BBQ...its the BOMB!!!! But BBQing it with the right marinate and spices is the BEST EVER....M.M. Food
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Music is my medicine

[Omar Little]

Recomendation: if you're going to marinade, I suggest using a nice dry cabernet (or spring for a great bordeaux, but only on a really prime cut). The wine imparts a velvety flavor that is very, very nice. Drink the rest of the bottle with the steak, as it will combine perfectly.

I would use the broiler, as hot as it will go. Really great steak houses use broilers at obscenely high temperature.

The salt and pepper rub is a must.

BTW, if you're unsure of how done your steak is, use the push test. place your hand on a flat surface (relaxed), and push on the fleshy area between the thumb and first finger. do the same to the steak. If the feel is the same, that sucker is ready!

Happy eating!!
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[chef]

[Socks]

^^^ Chef, after searing, do you leave the cut in the same pan when you stick it in the oven, or move it to something else? Thanks!

[LaLakers999]

[chef]

[Big Game James]

BBQ

[LarryCoon]

[LarryCoon]