I love steaks but know little about the best/worst cuts. Two weeks ago
I decided I wanted one and was going to get a Porterhouse. I get to
Krogers and see two nice steaks in a package and for only $7! So I
bought them and cooked them and I thought I was going to pull my teeth
out trying to eat them. When I saw boneless blade chuck I thought it
sounded decent. I was wrong.

Last week I went back and bought a one and a half pound porterhouse
steak. Great, I broiled it in the oven and thought the dam thing was
done. It looked like it was and I got the baked potato all ready with
lots of butter and sour cream and then sat down to eat. The steak was
so tender, it almost fell apart. However, once I cut into it, it was
absolutely bloody. I mean a pool of blood was on the plate. Being too
lazy to cook it some more, I ate it anyway. It wasn't that bad, but I
would have liked it to be more done.

The question I have is in your opinion, which is the better way to
cook a steak: broiled or pan fried? I live in a high rise apartment so
cooking outside on a grill is not possible. A lady friend said if pan
frying (cooking), add some butter to the pan first. Also, is it best
to slowly cook it or fry at a high temp?

Thanks in advance for your help.
Mark

FERRANTE wrote:

> The question I have is in your opinion, which is the better way to
> cook a steak: broiled or pan fried? I live in a high rise apartment so
> cooking outside on a grill is not possible. A lady friend said if pan
> frying (cooking), add some butter to the pan first. Also, is it best
> to slowly cook it or fry at a high temp?
>
> Thanks in advance for your help.
> Mark

I'd not do either and just eat steak out if those were my only two options.
The only steak I'd attempt to broil inside is a marinated flank steak.
But then again, I'm spoiled with a year round gas grill outside my
kitchen door.

FERRANTE wrote:


> Last week I went back and bought a one and a half pound porterhouse
> steak. Great, I broiled it in the oven and thought the dam thing was
> done. It looked like it was and I got the baked potato all ready with
> lots of butter and sour cream and then sat down to eat. The steak was
> so tender, it almost fell apart. However, once I cut into it, it was
> absolutely bloody. I mean a pool of blood was on the plate. Being too
> lazy to cook it some more, I ate it anyway. It wasn't that bad, but I
> would have liked it to be more done.

Good steaks tend to be tasty and tender when cooked rare. The blood and
red tends to turn some people off, but if you let it sit for 5-10
minutes after cooking the juices tend to set in the meat rather than
running out all over the plate.


> The question I have is in your opinion, which is the better way to
> cook a steak: broiled or pan fried? I live in a high rise apartment so
> cooking outside on a grill is not possible. A lady friend said if pan
> frying (cooking), add some butter to the pan first. Also, is it best
> to slowly cook it or fry at a high temp?

You can cook a nice steak with either a pan or broiling. I usually use
an iron grill pan. If you want a nice thick steak cooked a little more
thoroughly you can fry them for a while and then finish them off in a
hot oven.

Goomba wrote:
> FERRANTE wrote:
>
>> The question I have is in your opinion, which is the better way to
>> cook a steak: broiled or pan fried? I live in a high rise apartment so
>> cooking outside on a grill is not possible. A lady friend said if pan
>> frying (cooking), add some butter to the pan first. Also, is it best
>> to slowly cook it or fry at a high temp?
>>
>> Thanks in advance for your help.
>> Mark
>
>
> I'd not do either and just eat steak out if those were my only two options.
> The only steak I'd attempt to broil inside is a marinated flank steak.
> But then again, I'm spoiled with a year round gas grill outside my
> kitchen door.

I've got a gas grill right outside my door as well but physics being
what they are, it's been too cold to effectively broil anything outside.

I've had good luck with a blazing hot cast iron skillet and turning the
steaks no more than twice to reach the desire stage of medium-rare doneness.

On Dec 9, 10:19*am, FERRANTE > wrote:
> I love steaks but know little about the best/worst cuts.

So do a little research, it's not rocket science. We like
porterhouse, New York strip, and ribeye.
> ....
> The question I have is in your opinion, which is the better way to
> cook a steak: broiled or pan fried? I live in a high rise apartment so
> cooking outside on a grill is not possible. A lady friend said if pan
> frying (cooking), add some butter to the pan first. Also, is it best
> to slowly cook it or fry at a high temp?

Both can produce very good results. The most common way to pan broil
is to get a heavy pan (cast iron or stainless steel both work well;
heavy aluminum, too, probably though I don't have that; avoid non-
stick) quite hot, season the steak while the pan is heating, then sear
both sides quickly. It should sizzle loudly when you put it in the
pan, else the pan's not hot enough. When both sides are seared, turn
the heat down and finish cooking to desired doneness. A 1" thick
steak at refrigerator temperature will be done to medium rare with
about 2 minutes of searing on each side followed by 3 minutes on each
side at low heat.

Butter or oil is optional, for flavoring.

It used to be said that "searing seals in the juices" but we now know
that's not true. What it does do is create deep flavors. It also
produces a contrast in textures between a stiffer, drier outside and a
juicy, more tender center. Low heat cooking with no searing will
actually produce a more tender steak throughout but it won't taste as
good. Which you like is your choice.

Broiling is usually done at a consistent heat. Be sure to heat the
broiler fully before you start. -aem

FERRANTE wrote:
> I love steaks but know little about the best/worst cuts. Two weeks ago
> I decided I wanted one and was going to get a Porterhouse. I get to
> Krogers and see two nice steaks in a package and for only $7! So I
> bought them and cooked them and I thought I was going to pull my teeth
> out trying to eat them. When I saw boneless blade chuck I thought it
> sounded decent. I was wrong.
>
> Last week I went back and bought a one and a half pound porterhouse
> steak. Great, I broiled it in the oven and thought the dam thing was
> done. It looked like it was and I got the baked potato all ready with
> lots of butter and sour cream and then sat down to eat. The steak was
> so tender, it almost fell apart. However, once I cut into it, it was
> absolutely bloody. I mean a pool of blood was on the plate. Being too
> lazy to cook it some more, I ate it anyway. It wasn't that bad, but I
> would have liked it to be more done.
>
> The question I have is in your opinion, which is the better way to
> cook a steak: broiled or pan fried? I live in a high rise apartment so
> cooking outside on a grill is not possible.

> A lady friend said if pan frying (cooking), add some butter
> to the pan first.

Hmm, you missed a wonderful opportunity to get your meat done
perfectly.

> Also, is it best to slowly cook it or fry at a high temp?

You'll find out... real beef cattle ladies wear spurs. hehe

On Tue, 09 Dec 2008 12:19:00 -0600, FERRANTE
> wrote:

>I love steaks but know little about the best/worst cuts. Two weeks ago
>I decided I wanted one and was going to get a Porterhouse. I get to
>Krogers and see two nice steaks in a package and for only $7! So I
>bought them and cooked them and I thought I was going to pull my teeth
>out trying to eat them. When I saw boneless blade chuck I thought it
>sounded decent. I was wrong.
>
>Last week I went back and bought a one and a half pound porterhouse
>steak. Great, I broiled it in the oven and thought the dam thing was
>done. It looked like it was and I got the baked potato all ready with
>lots of butter and sour cream and then sat down to eat. The steak was
>so tender, it almost fell apart. However, once I cut into it, it was
>absolutely bloody.

It wasn't blood.

>I mean a pool of blood was on the plate. Being too
>lazy to cook it some more, I ate it anyway.

As you should have done.

> It wasn't that bad, but I would have liked it to be more done.

Welcome to the world of flavor.

>The question I have is in your opinion, which is the better way to
>cook a steak: broiled or pan fried?

Neither. Go get some good pork chops. They pan fry much better.
Beef gets tough in either situation.

>I live in a high rise apartment so
>cooking outside on a grill is not possible.

I lived on the 17th floor for years and even though I had a concrete
patio for a grill, cooking was not much fun.

>A lady friend said if pan
>frying (cooking), add some butter to the pan first. Also, is it best
>to slowly cook it or fry at a high temp?
>
>Thanks in advance for your help.

If you insist on doing it inside do it in a cast iron pan on high heat
until the smoke alarm goes off.

Lou

In article >, Sheldon > wrote:
[snip]
>
>You'll find out... real beef cattle ladies wear spurs. hehe

A young lady here drives a Tojo LC ute with the following advice to
other local young ladies on it:

"A good cowgirl keeps her calves together."




Cheers, Phred.

--
LID

In article >,
(Phred) wrote:

> In article
> >, Sheldon
> > wrote:
> [snip]
> >
> >You'll find out... real beef cattle ladies wear spurs. hehe
>
> A young lady here drives a Tojo LC ute with the following advice to
> other local young ladies on it:
>
> "A good cowgirl keeps her calves together."
>
I like that quote. :-) I'll have to remember it.

>
> Cheers, Phred.

Cheers!
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

"FERRANTE" > wrote in message
...
>I love steaks but know little about the best/worst cuts. Two weeks ago
> I decided I wanted one and was going to get a Porterhouse. I get to
> Krogers and see two nice steaks in a package and for only $7! So I
> bought them and cooked them and I thought I was going to pull my teeth
> out trying to eat them. When I saw boneless blade chuck I thought it
> sounded decent. I was wrong.
>
> Last week I went back and bought a one and a half pound porterhouse
> steak. Great, I broiled it in the oven and thought the dam thing was
> done. It looked like it was and I got the baked potato all ready with
> lots of butter and sour cream and then sat down to eat. The steak was
> so tender, it almost fell apart. However, once I cut into it, it was
> absolutely bloody. I mean a pool of blood was on the plate. Being too
> lazy to cook it some more, I ate it anyway. It wasn't that bad, but I
> would have liked it to be more done.
>
> The question I have is in your opinion, which is the better way to
> cook a steak: broiled or pan fried? I live in a high rise apartment so
> cooking outside on a grill is not possible. A lady friend said if pan
> frying (cooking), add some butter to the pan first. Also, is it best
> to slowly cook it or fry at a high temp?
>
> Thanks in advance for your help.
> Mark

The best tip is to let the steak 'rest', to let the juices be reabsorbed
into the steak. Else you get a bloody puddle and the steak is tough-any
steak.

"Kswck" > wrote in message
>
> The best tip is to let the steak 'rest', to let the juices be reabsorbed
> into the steak. Else you get a bloody puddle and the steak is tough-any
> steak.
>

You are correct if you grill a steak. I microwave it on medium power and it
does not have to rest at all. A 3/4" thick steak is nice and evenly cooked
all the way through in just a few minutes and none of the red icky juice. I
don't understand why people don't use modern methods when available.

In article >,
"Ed Pawlowski" > wrote:

> "Kswck" > wrote in message
> >
> > The best tip is to let the steak 'rest', to let the juices be reabsorbed
> > into the steak. Else you get a bloody puddle and the steak is tough-any
> > steak.
> >
>
> You are correct if you grill a steak. I microwave it on medium power and it
> does not have to rest at all. A 3/4" thick steak is nice and evenly cooked
> all the way through in just a few minutes and none of the red icky juice. I
> don't understand why people don't use modern methods when available.

Oh gag. I will NOT Microwave beef!

Chicken, yes, and sometimes pork, but never beef!
I have an indoor electric grill and/or a cast iron pan. Considering I
only cook steaks for 2 to 4 minutes on average, there is no reason to
microwave them. There is no time savings.
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

On Sun, 14 Dec 2008 10:28:26 -0500, "Ed Pawlowski" >
wrote:

>
>"Kswck" > wrote in message
>>
>> The best tip is to let the steak 'rest', to let the juices be reabsorbed
>> into the steak. Else you get a bloody puddle and the steak is tough-any
>> steak.
>>
>
>You are correct if you grill a steak. I microwave it on medium power and it
>does not have to rest at all. A 3/4" thick steak is nice and evenly cooked
>all the way through in just a few minutes and none of the red icky juice. I
>don't understand why people don't use modern methods when available.
>
UGH! I'd rather not eat any meat if it's going to be cooked in a
microwave.


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

"sf" > wrote in message
>>
>>You are correct if you grill a steak. I microwave it on medium power and
>>it
>>does not have to rest at all. A 3/4" thick steak is nice and evenly
>>cooked
>>all the way through in just a few minutes and none of the red icky juice.
>>I
>>don't understand why people don't use modern methods when available.
>>
> UGH! I'd rather not eat any meat if it's going to be cooked in a
> microwave.
>

Hard to believe, but some cuts really can be decently cooked in a MW. I had
a beef roast that was medium rare in the center, not the putrid gray one
would expect. It is a matter of using the proper power settings, but you
don't get the nice bark as an oven can do.

One time I wanted steak and they were not completely defrosted so I put them
in the MW for a couple of minutes. Pushed the wrong buttons and walked
away. Yuckkkkkkkk, even the dog was hesitant. We had KFC or something that
night.

On Dec 14, 1:12�pm, sf > wrote:
> On Sun, 14 Dec 2008 10:28:26 -0500, "Ed Pawlowski" >
> wrote:
>
>
>
> >"Kswck" > wrote in message
>
> >> The best tip is to let the steak 'rest', to let the juices be reabsorbed
> >> into the steak. Else you get a bloody puddle and the steak is tough-any
> >> steak.
>
> >You are correct if you grill a steak. �I microwave it on medium power and it
> >does not have to rest at all. �A 3/4" thick steak is nice and evenly cooked
> >all the way through in just a few minutes and none of the red icky juice.. I
> >don't understand why people don't use modern methods when available.
>
> UGH! �I'd rather not eat any meat if it's going to be cooked in a
> microwave. �

Steak is fine microwaved, if it's tube steak... and of course bacon,
and nuked Spam is excellent... but I'd not nuke any fresh meat... I
don't even like to defrost meat in the microwave.

On Sun, 14 Dec 2008 10:28:26 -0500, "Ed Pawlowski" >
wrote:

>You are correct if you grill a steak. I microwave it on medium power and it
>does not have to rest at all. A 3/4" thick steak is nice and evenly cooked
>all the way through in just a few minutes and none of the red icky juice. I
>don't understand why people don't use modern methods when available.

C'mon, Ed. April Fool's Day is three and a half months off! (Do you
really do that?)

'K, I'm not really that bitchy. <G> It's just that, personally, I
like a crunchy outer layer and a pink center, neither of which is
possible in the microwave.

If those aren't priorities, that's probably a good way to cook your
steaks.

Carol

On Sun, 14 Dec 2008 10:28:26 -0500, "Ed Pawlowski" >
wrote:

>
>"Kswck" > wrote in message
>>
>> The best tip is to let the steak 'rest', to let the juices be reabsorbed
>> into the steak. Else you get a bloody puddle and the steak is tough-any
>> steak.
>>
>
>You are correct if you grill a steak. I microwave it on medium power and it
>does not have to rest at all. A 3/4" thick steak is nice and evenly cooked
>all the way through in just a few minutes and none of the red icky juice. I
>don't understand why people don't use modern methods when available.
>
The Luddites -- they'll never learn. Never
--

modom

Ed Pawlowski wrote:

>
> Hard to believe, but some cuts really can be decently cooked in a MW. I had
> a beef roast that was medium rare in the center, not the putrid gray one
> would expect. It is a matter of using the proper power settings, but you
> don't get the nice bark as an oven can do.

I've never experienced meat done in a microwave I'd go out of my way to
eat. I'd certainly never do it intentionally. Ugh. What's a beef roast
without that nice "bark"

I made my steak and it turned out fantastic! I bought a 1 1/2 pound
porterhouse and seasoned it with garlic salt. I turned the broiler on
and make sure the pan was super hot before I placed the steak on it. I
seared (?) each side and then turned it about every 3-4 minutes. It
was perfect, just a light bit pink in the middle and so tender it
almost fell apart before I could cut it.

The obligatory baked potato was bathed in real butter and sour cream.
I was going to make some green beans to go with it, but then I changed
my mind.

Anyway, thanks for all the suggestions and my smoke alarm only went
off once and that was with the kitchen exhaust fans going!

Mark