On Jul 5, 3:41*pm, (Steve Pope) wrote:
> R Reid > wrote:
> >I am new to cooking in a way LOL I am 24 just getting my own place.
> >Like a lot of people I like my steaks now and then.
> >Is there a way to make them tender when cooking or whats the best piece
> >to buy in the food stores?
>
> Here's my opinion:
>
> If you are in the U.S., and wish to spend the money on a really
> good steak, there are basically two ways to go: a New York steak
> (also called a strip steak), or a rib-eye (sometimes called
> a Market Steak). *The rib-eye has larger areas of fattiness
> and for this reason many people prefer a New York, but the
> rib-eye also has a little more flavor.
>
> If you go with either of the above, and they are USDA choice
> or better, then you're in good shape and you do not need to
> tenderize them. *
>
> There are other options, such as grass-fed beef, if you want
> to fine-tune your selection -- the grass-fed is even more
> flavorful but not as tender. *And there are other cuts
> of steak, including filet mignon, T-bone, porterhouse, and
> bavette, but for an initial foray into doing this I'd
> stick with New York or rib-eye.
>
> Any good-quality U.S. supermarket with a meat counter that's
> doing decent turnover will be able to sell you exactly what
> you want.
>
> There are of course different ways to cook a steak but pan-frying
> in a cast iron (or other heavy) skillet works perfectly.

"Perfectly?" Pan frying is this thing you do when for one reason or
another it is not practical to grill over wood, lump, or even gas.
Would you *really* just as soon have a pan fried steak as one grilled
over wood?
I pan fry steak when it is raining, or at work. I cooked a sirloin
today under the electric broiler. The best I can say is that it was
pretty good.
>
> Good luck!
>
> S.

--Bryan

Bobo Bonobo® wrote:


>
> "Perfectly?" Pan frying is this thing you do when for one reason or
> another it is not practical to grill over wood, lump, or even gas.
> Would you *really* just as soon have a pan fried steak as one grilled
> over wood?


Personally, if it is too wet or cold for me to grill steaks, lamb or
pork chops on the grill, I prefer to use a cast iron grill pan.

On Jul 5, 5:25*pm, Dave Smith > wrote:
> Bobo Bonobo® wrote:
>
> > "Perfectly?" *Pan frying is this thing you do when for one reason or
> > another it is not practical to grill over wood, lump, or even gas.
> > Would you *really* just as soon have a pan fried steak as one grilled
> > over wood?
>
> Personally, if it is too wet or cold for me to grill steaks, lamb or
> pork chops on the grill, I prefer to use a cast iron grill pan.

That was exactly what I suggested. Pan frying does not get as good
results, but it may be worth it not to stand out in 40F with drizzle.

--Bryan

Bobo Bonobo® wrote:
> On Jul 5, 5:25 pm, Dave Smith > wrote:
>> Bobo Bonobo® wrote:
>>
>>> "Perfectly?" Pan frying is this thing you do when for one reason or
>>> another it is not practical to grill over wood, lump, or even gas.
>>> Would you *really* just as soon have a pan fried steak as one grilled
>>> over wood?
>> Personally, if it is too wet or cold for me to grill steaks, lamb or
>> pork chops on the grill, I prefer to use a cast iron grill pan.
>
> That was exactly what I suggested. Pan frying does not get as good
> results, but it may be worth it not to stand out in 40F with drizzle.

You suggested a frying pan. I suggested a grill pan..... a cast iron pan
with ridges.

On Jul 6, 9:15*am, Dave Smith > wrote:
> Bobo Bonobo® wrote:
> > On Jul 5, 5:25 pm, Dave Smith > wrote:
> >> Bobo Bonobo® wrote:
>
> >>> "Perfectly?" *Pan frying is this thing you do when for one reason or
> >>> another it is not practical to grill over wood, lump, or even gas.
> >>> Would you *really* just as soon have a pan fried steak as one grilled
> >>> over wood?
> >> Personally, if it is too wet or cold for me to grill steaks, lamb or
> >> pork chops on the grill, I prefer to use a cast iron grill pan.
>
> > That was exactly what I suggested. *Pan frying does not get as good
> > results, but it may be worth it not to stand out in 40F with drizzle.
>
> You suggested a frying pan. I suggested a grill pan..... a cast iron pan
> with ridges.

Either can be fine. The grill pan makes it look prettier. Still, I'd
rather grill over wood or lump, or even briquets than cook a steak on
the stovetop.

--Bryan

"Bobo Bonobo®" > wrote in message
...
On Jul 6, 9:15 am, Dave Smith > wrote:
> Bobo Bonobo® wrote:
> > On Jul 5, 5:25 pm, Dave Smith > wrote:
> >> Bobo Bonobo® wrote:
>
> >>> "Perfectly?" Pan frying is this thing you do when for one reason or
> >>> another it is not practical to grill over wood, lump, or even gas.
> >>> Would you *really* just as soon have a pan fried steak as one grilled
> >>> over wood?
> >> Personally, if it is too wet or cold for me to grill steaks, lamb or
> >> pork chops on the grill, I prefer to use a cast iron grill pan.
>
> > That was exactly what I suggested. Pan frying does not get as good
> > results, but it may be worth it not to stand out in 40F with drizzle.
>
> You suggested a frying pan. I suggested a grill pan..... a cast iron pan
> with ridges.

Either can be fine. The grill pan makes it look prettier.

~~~~~~~~~~~~~~~

No prettier than a grill grate... or a magic marker.

The grill pan is a sham, offers nothing to cooking other than something
difficult to clean.

Bobo Bonobo® wrote:

>>> That was exactly what I suggested. Pan frying does not get as good
>>> results, but it may be worth it not to stand out in 40F with drizzle.
>> You suggested a frying pan. I suggested a grill pan..... a cast iron pan
>> with ridges.
>
> Either can be fine. The grill pan makes it look prettier. Still, I'd
> rather grill over wood or lump, or even briquets than cook a steak on
> the stovetop.

So true. Grilling over a charcoal is the best. Even gas grills are good.
Frying them is one of my least favoured modes of cooking a steak,
except that a pepper steak can be pretty good.

Dave Smith wrote:
> Bobo Bonobo® wrote:
>
>>>> That was exactly what I suggested. Pan frying does not get as good
>>>> results, but it may be worth it not to stand out in 40F with drizzle.
>>>
>>> You suggested a frying pan. I suggested a grill pan..... a cast iron pan
>>> with ridges.
>>
>>
>> Either can be fine. The grill pan makes it look prettier. Still, I'd
>> rather grill over wood or lump, or even briquets than cook a steak on
>> the stovetop.
>
>
> So true. Grilling over a charcoal is the best. Even gas grills are good.
> Frying them is one of my least favoured modes of cooking a steak,
> except that a pepper steak can be pretty good.

Im quite fond of the various schnitzel's & 'chicken fried steak' to say
noting of 'tournedo's' & medallions.
--
Mr. Joseph Littleshoes Esq.

Domine, dirige nos.
Let the games begin!
http://www.dancingmice.net/Karn%20Evil%209.mp3

Dave Smith wrote:
>
> Bobo Bonobo® wrote:
>
> >>> That was exactly what I suggested. Pan frying does not get as good
> >>> results, but it may be worth it not to stand out in 40F with drizzle.
> >> You suggested a frying pan. I suggested a grill pan..... a cast iron pan
> >> with ridges.
> >
> > Either can be fine. The grill pan makes it look prettier. Still, I'd
> > rather grill over wood or lump, or even briquets than cook a steak on
> > the stovetop.
>
> So true. Grilling over a charcoal is the best. Even gas grills are good.
> Frying them is one of my least favoured modes of cooking a steak,
> except that a pepper steak can be pretty good.

Broil, the inverse of grill, works pretty well.

On Mon, 06 Jul 2009 16:57:57 -0400, Dave Smith wrote:

> Bobo Bonobo® wrote:
>
>>>> That was exactly what I suggested. Pan frying does not get as good
>>>> results, but it may be worth it not to stand out in 40F with drizzle.
>>> You suggested a frying pan. I suggested a grill pan..... a cast iron pan
>>> with ridges.
>>
>> Either can be fine. The grill pan makes it look prettier. Still, I'd
>> rather grill over wood or lump, or even briquets than cook a steak on
>> the stovetop.
>
> So true. Grilling over a charcoal is the best. Even gas grills are good.
> Frying them is one of my least favoured modes of cooking a steak,
> except that a pepper steak can be pretty good.

but some of us unfortunates have access to neither gas nor charcoal grills.

your pal,
blake

Bobo Bonobo® > wrote:

>On Jul 5, 3:41*pm, (Steve Pope) wrote:

>> There are of course different ways to cook a steak but pan-frying
>> in a cast iron (or other heavy) skillet works perfectly.

>"Perfectly?"

Yes and James Beard agrees with me.

>Pan frying is this thing you do when for one reason or
>another it is not practical to grill over wood, lump, or even gas.
>Would you *really* just as soon have a pan fried steak as one grilled
>over wood?

Not on average, but it can be just as good, in its own way.
I do feel that steak (e.g. New York, ribeye) benefits from an infusion
of smoke, but it is not essential like it is for ribs or
pork shoulder, and a few people might actually prefer no smoke.
Neither does steak need, or want, a slow cooking technique.

Steve

On Jul 5, 6:07*pm, Bobo Bonobo® > wrote:
> On Jul 5, 3:41*pm, (Steve Pope) wrote:
>
>
>
> > R Reid > wrote:
> > >I am new to cooking in a way LOL I am 24 just getting my own place.
> > >Like a lot of people I like my steaks now and then.
> > >Is there a way to make them tender when cooking or whats the best piece
> > >to buy in the food stores?
>
> > Here's my opinion:
>
> > If you are in the U.S., and wish to spend the money on a really
> > good steak, there are basically two ways to go: a New York steak
> > (also called a strip steak), or a rib-eye (sometimes called
> > a Market Steak). *The rib-eye has larger areas of fattiness
> > and for this reason many people prefer a New York, but the
> > rib-eye also has a little more flavor.
>
> > If you go with either of the above, and they are USDA choice
> > or better, then you're in good shape and you do not need to
> > tenderize them. *
>
> > There are other options, such as grass-fed beef, if you want
> > to fine-tune your selection -- the grass-fed is even more
> > flavorful but not as tender. *And there are other cuts
> > of steak, including filet mignon, T-bone, porterhouse, and
> > bavette, but for an initial foray into doing this I'd
> > stick with New York or rib-eye.
>
> > Any good-quality U.S. supermarket with a meat counter that's
> > doing decent turnover will be able to sell you exactly what
> > you want.
>
> > There are of course different ways to cook a steak but pan-frying
> > in a cast iron (or other heavy) skillet works perfectly.
>
> "Perfectly?" *Pan frying is this thing you do when for one reason or
> another it is not practical to grill over wood, lump, or even gas.
> Would you *really* just as soon have a pan fried steak as one grilled
> over wood?

Yes, and I prefer my pork chops fried as well. I've never really
understood this passion for grilling everything. In fact, grilling a
hot dog is an excellent way to ruin a good hot dog.

"John Kane" writes:
>
> Yes, and I prefer my pork chops fried as well.
> I've never really understood this passion for grilling everything.

Do you really believe these people light off a grill to cook two burgers,
two chops, even a couple small steaks.

> In fact, grilling a hot dog is an excellent way to ruin a good hot dog.

Agreed... more often than not no matter how careful one is fiddling moving
them about, flipping and turning, the heat from a grill is too intense and
bursts the dog. I much prefer dogs slooowly simmered (removes substantial
curing salts and fat) then browned a bit in a pan... flavor is not lost
because dogs are overly seasoned, in fact they were originally meant to be
simmered, until some cubscout stuck them with a stick and burnt them over a
campfire. And again, no normal brained person is going to light a grill to
cook a couple three dogs.

On Wed, 8 Jul 2009 12:21:35 -0700 (PDT), John Kane
> wrote:

>In fact, grilling a
>hot dog is an excellent way to ruin a good hot dog.

I prefer my hot dogs blackened. Fire is a good a method as any.

--
I love cooking with wine.
Sometimes I even put it in the food.

On Sun, 05 Jul 2009 16:11:44 -0700, The Other Guy
> wrote:

>On Sun, 5 Jul 2009 15:07:14 -0700 (PDT), Bobo Bonobo®
> wrote:
>
>
>>Would you *really* just as soon have a pan fried steak as one grilled
>>over wood?
>
>HELL yes!!
>
I like steak both ways and don't complain when hubby pan fries a steak
for me. They are sublime.

--
I love cooking with wine.
Sometimes I even put it in the food.