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?

Thanks for helping a "young lady" learn things from experienced people.

I will try to come back here or feel free to email:

RACHEL

@

On Jul 5, 3:24*pm, (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?
>
> Thanks for helping a "young lady" learn things from experienced people.
>
> I will try to come back here or feel free to email:

First invest in three things:
1. A Weber Smokey Joe http://www.amazon.com/Weber-40020-Sm.../dp/B00004RALP
OR a full size Weber http://www.amazon.com/Weber-741001-2...ef=pd_sim_ol_4
2. A Weber chimney http://www.amazon.com/Weber-87886-Ch.../dp/B00004U9VV
3. A bag of lump charcoal

Do *not* use that nasty charcoal light fluid.

Go for a T-Bone steak.
>
> RACHEL * *
>
--Bryan

Bobo Bonobo® wrote:
> First invest in three things:
> 1. A Weber Smokey Joe
> http://www.amazon.com/Weber-40020-Sm.../dp/B00004RALP
> OR a full size Weber
> http://www.amazon.com/Weber-741001-2...ef=pd_sim_ol_4
> 2. A Weber chimney
> http://www.amazon.com/Weber-87886-Ch.../dp/B00004U9VV
> 3. A bag of lump charcoal
>
> Do *not* use that nasty charcoal light fluid.

Webers are hard to get hot enough to cook a steak properly as the coals are
so far away from the grill, especially if you only use the amount of coals
you can fit in a chimney. They're much better suited to indirect cooking.

A castiron ridged grill does a better job, whether on a barbie or inside.

Michael > wrote:

> Webers are hard to get hot enough to cook a steak properly
> as the coals are so far away from the grill, especially if
> you only use the amount of coals you can fit in a chimney.
> They're much better suited to indirect cooking.

I agree. I have had several experiences with my 18-inch Weber
in which I failed to achieve hot-enough conditions for
cooking a steak. Part of the problem is the separation as
you mention, another is the limited air-flow in the Weber design.

The best procedure I have found to avoid this is to
use a seemingly excessive amount of charcoal.

I can't really recommend that Smokey Joe in general, as
it is useless for many grilling and barbecuing tasks, but
it may do a slightly better job on steaks than the larger
Webers.

Steve

On Jul 5, 10:45*pm, "Michael" >
wrote:
> Bobo Bonobo® wrote:
> > First invest in three things:
> > 1. A Weber Smokey Joe
> >http://www.amazon.com/Weber-40020-Sm.../dp/B00004RALP
> > OR a full size Weber
> >http://www.amazon.com/Weber-741001-2...ver/dp/B00004R...
> > 2. A Weber chimney
> >http://www.amazon.com/Weber-87886-Ch.../dp/B00004U9VV
> > 3. A bag of lump charcoal
>
> > Do *not* use that nasty charcoal light fluid.
>
> Webers are hard to get hot enough to cook a steak properly as the coals are
> so far away from the grill, especially if you only use the amount of coals
> you can fit in a chimney. *They're much better suited to indirect cooking.

A Smokey Joe can get very hot, and a small amount of wood can produce
serious flames, even in a large Weber Kettle.
>
> A castiron ridged grill does a better job, whether on a barbie or inside.

Give me a grill with wood.

--Bryan

On Jul 5, 11:45*pm, "Michael" >
wrote:

> Webers are hard to get hot enough to cook a steak properly as the coals are
> so far away from the grill, especially if you only use the amount of coals
> you can fit in a chimney. *They're much better suited to indirect cooking.
>
> A castiron ridged grill does a better job, whether on a barbie or inside.

Use lump charcoal instead of briquettes and you might change your
mind.

Cam

On Wed, 8 Jul 2009 10:28:19 -0700 (PDT), Cam in Toronto
> wrote:

>On Jul 5, 11:45*pm, "Michael" >
>wrote:
>
>> Webers are hard to get hot enough to cook a steak properly as the coals are
>> so far away from the grill, especially if you only use the amount of coals
>> you can fit in a chimney. *They're much better suited to indirect cooking.
>>
>> A castiron ridged grill does a better job, whether on a barbie or inside.
>
>Use lump charcoal instead of briquettes and you might change your
>mind.
>
or use mesquite briquettes. They burn hotter.

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

sf wrote:
>
> or use mesquite briquettes. They burn hotter.

Yes, but I've noticed the briquettes also emit
more sparks. Where I live, fire control is
important. When I barbeque, I always hose down
the surrounding area for 10-20 feet to ensure
sparks or burning embers don't land on any
combustible material.

Mesquite charcoal chunks, i.e. pieces of wood
that have been carbonized, do not emit these
sparks.

On Jul 5, 6:10*pm, The Other Guy > wrote:
> On Sun, 5 Jul 2009 13:39:44 -0700 (PDT), Bobo Bonobo®
>
>
>
> > wrote:
> >On Jul 5, 3:24*pm, (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?
>
> >> Thanks for helping a "young lady" learn things from experienced people..
>
> >> I will try to come back here or feel free to email:
>
> >First invest in three things:
> >1. A Weber Smokey Joe *http://www.amazon.com/Weber-40020-Sm.../dp/B00004RALP
> >OR a full size Weber *http://www.amazon.com/Weber-741001-2...ver/dp/B00004R...
> >2. A Weber chimney *http://www.amazon.com/Weber-87886-Ch.../dp/B00004U9VV
> >3. A bag of lump charcoal
>
> DO NOT listen to this elistist!
>
> A simple frying pan works FINE if you're not a
> caveman forced to cook on an open fire.
>

It's "FINE" in the sense that a parent tells a spoiled child who is
complaining that something is not up to standard, "It's fine," meaning
that it is within parameters of acceptability, and that the child
should quit being so particular.
>
> A little seasoning, to YOUR taste (salt, pepper, season salt

That's right. Throw some cheap season salt on it. Don't have
standards. Dump some off brand catsup on it afterward.

--Bryan, aka Food Snob

Gosh all I can say is THANKS to the many many Steak/Meat Cookers LOL

RACHEL USA :>)

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.

Good luck!

S.

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.

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.

"R Reid" > wrote in message
...
>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?
>
> Thanks for helping a "young lady" learn things from experienced people.
>
> I will try to come back here or feel free to email:
>
> RACHEL
>
> @
>
>
>
>

Start he
http://www.recipetips.com/kitchen-ti...king-times.asp

http://www.virtualweberbullet.com/meatcharts.html

http://www.fsis.usda.gov/Fact_Sheets...ding/index.asp

http://www.askthemeatman.com/beef_cooking_times.htm

"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?

Hi Rachael.

Best item to cook it in for a single: Heavy cast iron pan. Takes time to
cure them totally but just use to cook fatty things and wipe with a towel to
clean (not dishwasher) an it's good.

Next up is a habatchi which is sized right for a single to use.

Tender meats are ones that have a fair amount of fat running through them.
Those lovely all red packs with no visible fat, do not make for good steaks.
T-bone is the classic one for tender good meat.

On Jul 5, 5:10*pm, "cshenk" > wrote:
>
>
> Next up is a habatchi which is sized right for a single to use.
>
Hibachis do work well for grilling one steak, but so does a Smokey
Joe, and it can do so much more. Chicken thighs on a hibachi?

--Bryan

"R Reid" > wrote in message
...
>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?
>
> Thanks for helping a "young lady" learn things from experienced people.
>
> I will try to come back here or feel free to email:
>
> RACHEL
>
> @
>
>


Here's one place to start:
http://www.reluctantgourmet.com/steak_information.htm

The go he
http://bbq.about.com/cs/steaks/a/aa091397a.htm

Finally start exploring:
http://www.beef.org/

Dimitri

"R Reid" > wrote in message
...
>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?
>

Get the good cuts of meat suitable for grilling with plenty of marbling in
them. Choice is the grade to look for. Get a thick cut, 1.5 to 2 inches.
That way they will not dry out and you can control the doneness easier. My
favorite is the Spencer steak, also called a rib eye. It's a beautiful cut
of meat, lots of flavor and very tender. Expensive, but well worth it. The
New York strip is a great cut. Get it thick, 2 inches. Do not overcook,
medium rare is the most well done you want it. Undercook the meat and let
it rest before serving so it is not too well done. This will finish the
cooking and set the juices. Cook to an internal temp of about 135, then
rest for 10 minutes for a 150 finish. This will give you a nice, medium
rare. I love rare steaks, and cook to about 125 which finish at about 140.

As for cooking - use cast iron. Season the meat with kosher salt and pepper
(or just seasoned salt) and rub with peanut oil. Use a well seasoned cast
iron skillet brought to screaming heat then add peanut oil and then the
meat. Ignore the smoke, it is a sign the pan is hot enough. Sear on one
side, flip, sear on the other then under the broiler for 2-3 minutes per
side. Remember, the thicker cuts yield the best results. Then remove from
the broiler and then, this is the secret, a pat of butter on top and let
rest under foil for 10 minutes.

Those are some of the secrets to a good steak. The more fat in the meat the
better. You do not want fat around the meat, but in it. That makes for a
tender steak. Ultra lean steak is tough and chewy.

Paul

"Paul M. Cook" > wrote in
:

>
> "R Reid" > wrote in message
> ...
>>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?
>>
>
> Get the good cuts of meat suitable for grilling with plenty of marbling
> in them. Choice is the grade to look for. Get a thick cut, 1.5 to 2
> inches. That way they will not dry out and you can control the doneness
> easier. My favorite is the Spencer steak, also called a rib eye.


Rib fillet???

I just bought some recently and even though some of my mates liked them
BBQ'd, I've cooked the rest up in a red wine casserole.


> It's
> a beautiful cut of meat, lots of flavor and very tender. Expensive, but
> well worth it. The New York strip is a great cut. Get it thick, 2
> inches. Do not overcook, medium rare is the most well done you want it.


The best cut is eye fillet.


http://www.youtube.com/watch?v=sNPH_85WOh0

Once you've had a heap of that, it's hard to go back to Rib, or Rump
steak.



--
Peter Lucas
Brisbane
Australia

"As viscous as motor oil swirled in a swamp, redolent of burnt bell
peppers nested in by incontinent mice and a finish reminiscent of the
dregs of a stale can of Coca-Cola that someone has been using as an
ashtray. Not a bad drink, though."
Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

"Paul M. Cook" > wrote in message
...

> As for cooking - use cast iron. Season the meat with kosher salt and
> pepper (or just seasoned salt) and rub with peanut oil. Use a well
> seasoned cast iron skillet brought to screaming heat then add peanut oil
> and then the meat. Ignore the smoke, it is a sign the pan is hot enough.
> Sear on one side, flip, sear on the other then under the broiler for 2-3
> minutes per side.

I have never pan fried a steak with oil -- in fact I learned from others
that it gives a better sear to use a dry hot pan. I've never used cast
iron, though, so maybe that's the difference. Same goes with salting the
steak before it's cooked. Doesn't that draw the juices out? I agree with
the final cooking being done in the oven ) broiler, or just really hot).

On Jul 6, 5:25*pm, "Cheryl" > wrote:
> "Paul M. Cook" > wrote in ...
>
> > As for cooking - use cast iron. *Season the meat with kosher salt and
> > pepper (or just seasoned salt) and rub with peanut oil. *Use a well
> > seasoned cast iron skillet brought to screaming heat then add peanut oil
> > and then the meat. *Ignore the smoke, it is a sign the pan is hot enough.
> > Sear on one side, flip, sear on the other then under the broiler for 2-3
> > minutes per side.
>
> I have never pan fried a steak with oil -- in fact I learned from others
> that it gives a better sear to use a dry hot pan. *I've never used cast
> iron, though, so maybe that's the difference. *Same goes with salting the
> steak before it's cooked. *Doesn't that draw the juices out? *I agree with
> the final cooking being done in the oven ) broiler, or just really hot).

"Cheryl" > wrote in message
...
>
> "Paul M. Cook" > wrote in message
> ...
>
>> As for cooking - use cast iron. Season the meat with kosher salt and
>> pepper (or just seasoned salt) and rub with peanut oil. Use a well
>> seasoned cast iron skillet brought to screaming heat then add peanut oil
>> and then the meat. Ignore the smoke, it is a sign the pan is hot enough.
>> Sear on one side, flip, sear on the other then under the broiler for 2-3
>> minutes per side.
>
> I have never pan fried a steak with oil -- in fact I learned from others
> that it gives a better sear to use a dry hot pan. I've never used cast
> iron, though, so maybe that's the difference. Same goes with salting the
> steak before it's cooked. Doesn't that draw the juices out? I agree with
> the final cooking being done in the oven ) broiler, or just really hot).

Nope, it does not. Peanut oil has a high smoke point and is ideal for
steaks. A cast iron pan holds the heat so you get a real sear. You want a
crisp exterior. The salt does not draw out the juices at all because the
meat is seared so quickly. If you used just the broiler you'd not get that
nice crisp crust.. You do not transfer the steaks to the broiler you put the
whole pan in. Then when you flip, use tongs only so you don't piecer the
steak.

Paul

"The Other Guy" > wrote in message
...
> On Mon, 6 Jul 2009 17:24:55 -0700, "Paul M. Cook" >
> wrote:
>
>> You want a crisp exterior.
>
> No, *I* DO NOT want that.

You do. But the butter trick does soften that up.

Paul

On Jul 7, 2:24*am, The Other Guy > wrote:
> On Mon, 6 Jul 2009 21:22:09 -0700, "Paul M. Cook" >
> wrote:
>
>
>
> >"The Other Guy" > wrote in message
> .. .
> >> On Mon, 6 Jul 2009 17:24:55 -0700, "Paul M. Cook" >
> >> wrote:
>
> >>> You want a crisp exterior.
>
> >> No, *I* DO NOT want that.
>
> >You do. *But the butter trick does soften that up.
>
> I am AMAZED at the arrogance of people who THINK
> they know BETTER than me, what I want.
>
It's just like that time you said, "NO, I REALLY DO like cleaning the
cat's litter box. Why won't you believe me?"

--Bryan

On Jul 6, 5:25*pm, "Cheryl" > wrote:
> "Paul M. Cook" > wrote in ...
>
> > As for cooking - use cast iron. *Season the meat with kosher salt and
> > pepper (or just seasoned salt) and rub with peanut oil. *Use a well
> > seasoned cast iron skillet brought to screaming heat then add peanut oil
> > and then the meat. *Ignore the smoke, it is a sign the pan is hot enough.
> > Sear on one side, flip, sear on the other then under the broiler for 2-3
> > minutes per side.
>
> I have never pan fried a steak with oil -- in fact I learned from others
> that it gives a better sear to use a dry hot pan. *I've never used cast
> iron, though, so maybe that's the difference. *

If I'm going to pan fry a T-Bone, I trim the fat and render it.
That's the fat I use in the pan. I'm not a cast iron person but I do
understand its uses. It compensates for the low BTU output of average
home stoves. The iron stores heat.

> Same goes with salting the
> steak before it's cooked. *Doesn't that draw the juices out?

If you're putting an inch thick Porterhouse onto a blazing grill,
there's not enough time to "draw the juices out." assuming you're not
going beyond medium. Dry salting the steak an hour before cooking
would indeed be bad

> *I agree with
> the final cooking being done in the oven ) broiler, or just really hot).

--Bryan

"R Reid" > wrote in message
...
>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?
>
> Thanks for helping a "young lady" learn things from experienced people.
>
> I will try to come back here or feel free to email:
>
> RACHEL
>
> @
>
>
>
>

Lemme make a suggestion to ya.

You can find any amount of websites that can give you the various cuts of
meats and how to cook them. I have several of them as well.
Take a look at some of the various cuts of steaks and what you actually want
to cook. Then buy a bunch of them,
For example, buy a whole tenderloin. Cut it up into equal sized pieces(take
off the silver skin however, it does not melt under heat and makes a steak
tough) . Try a bunch of different things to each piece-marinating, grilling,
deep-frying, skillet frying, etc. Use different coatings, flour, herbs, s&p,
etc. Keep a record of what, how, where, etc.
Use 3 or 4 pieces to cook-rare, medium, well, etc. Record your progress.

Expensive? Yes, at first. In the long run-not hardly. Once you have a cut of
steak down and a process down, you can tweak it till it's perfect. Some
folks don't like my medium-rare T-Bone with only s&p, so be it. Can't tell
you how many folks want onion/garlic powder on it-ruins the taste in my
opinion.

Everyone has their own idea of the perfect steak; the perfect cut, the
perfect way to cook it. And everyone has screwed it up once of twice-even if
they don't admit it.
Experiment on you own.

As far as I am concerned, if you want a T-Bone well done, eat London Broil.
I love London Broil-when it's 2 for 1 and I need stew meat, but that's the
only use I have for it. <And no, it's a cooking method-not a cut>

A seven-bone(that's what they call it here) steak is a chuck steak. It is a
rather tasty steak and it is cheap. But there is not a lot of meat on it.
Maybe you want to start with something like that?

Kswck wrote:
> "R Reid" > wrote in message
> ...
>
>>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?
>>
>>Thanks for helping a "young lady" learn things from experienced people.
>>
>>I will try to come back here or feel free to email:
>>
>>RACHEL
>>
>>@
>>

>>
>>
>
>
> Lemme make a suggestion to ya.

Quick cooking of just about any cut of beef is not going to be tender! i
don't care what the experts say about rib eye or even a bit of shoulder
beaten to within 1/8th of its existence and quickly sautŽed in hot oil.

For me "tender" is long, slow, falling off the bone, stopping just
before it turns to estouffade, tender.

There is this trick we all do with chicken but i used to work for an
Italian chef who, for certain people, if he knew they were going to
dine or saw them come in the restaurant he would start their steak (that
he had butchered that morning) often times as much as 1/2 hour or more
before serving it. So he could half cook it on a grill or pan sautŽ it
(depending on sauce) then he would set it in a hot oven in a copious
amount of stock and let it simmer for an half hour or so.

After that he would take it out of the sauce, let it rest on a plate for
about 5 minutes, and when he thought nobody was looking he would dab it
with a clean cloth, plate & sauce it, it looked like a grilled steak
with a bit of sauce.

He managed to get really tender steaks. Fork tender, melt in your mouth
tender.

Not to everyone's taste i know, but my favorite way of using beef.

I became a convert to boiled beef after tossing some uncooked steak
trimmings in a stock pot and filtering it the next day i picked up the
piece of boiled beef, it looked too good to just throw away, and ate it,
and very tasty it was.

Not only do i like the taste of long, slow cooked beef but i don't like
'chewy' meat, and again, IMO, any quick cooking of beef is going to be
"chewy".

I think the best one can do is to beat it very thin, but there are also
marinades of an highly acidic nature that alter the flesh and make it
tender but again, that takes time and is not done quickly.

Roast beef is as good, i wont say better than, boiled beef, each has its
charm. But the long slow cooking of beef, especially if one cares to
air dry it for a week or so before cooking, well, that's tender.


Now if im sounding arrogant in your mind, let me say, i have never
really understood the concept of a 'tough' chicken or boiled egg, but i
have been warned about both! i mean its chicken! how tough can it be?,
even old roosters i have cooked & eaten were not tough in the same way
quickly cooked beef is tough. So when i hear the idea of "tender beef
steak" it gives me pause.





> Everyone has their own idea of the perfect steak; the perfect cut, the
> perfect way to cook it. And everyone has screwed it up once of twice-even if
> they don't admit it.
> Experiment on you own.
>

There you go....the way to be is to do? get in the kitchen and start
cooking!

> As far as I am concerned, if you want a T-Bone well done, eat London Broil.
> I love London Broil-when it's 2 for 1 and I need stew meat, but that's the
> only use I have for it. <And no, it's a cooking method-not a cut>

Are you familiar with the "London - House" form of a large filet de boeuf?

Stuffed & after browning, braised in Madeira & veal gravy with a
mirepoix that has mushrooms added. I have never done the exact recipe,
but its very good with beef gravy. And i have never lined the dish its
braised in with foie gras or used the amount of truffles called for in
the dish, but other wise, stuffed with a nice mushroom stuffing, and
braised in red wine and beef gravy, it turns out very nice, i often use
the "London broil" sold in markets, although i have used a
"Chateaubriand" as well.

>
> A seven-bone(that's what they call it here) steak is a chuck steak. It is a
> rather tasty steak and it is cheap. But there is not a lot of meat on it.
> Maybe you want to start with something like that?

I have recently got hooked on "English short ribs" boneless. Not quite
$3.00 per pound and for some reason i don't understand, when quickly pan
fried they make the best pan drippings with which to make a sauce!

I put some butter and grape seed oil in a pan, sautŽ the boneless ribs
till they are nicely browned on the out side, remove them, catch &
preserver any juices that the meat gives off while they rest.

And i then proceed to make a roux out of some rice flour and pan
juices, adding wine, stock or milk or cream depending on what im using
the sauce for.

The partly cooked ribs get either put in the refrigerator for later use,
or set to braise in a pan in the oven for a couple of hours till they
are fork tender.

Cause other wise, they are a tough piece of meat to chew.
--
Mr. Joseph Littleshoes Esq.

Domine, dirige nos.
Let the games begin!
http://mac.easthouston.net/thehound/...3s/start32.mp3

R Reid > wrote:

> Is there a way to make them tender when cooking or whats the best piece
> to buy in the food stores?

You'll find some comprehensive, illustrated instructions he
<http://bbq.about.com/od/steaks/ss/aa071507a.htm>.

Victor

I would never cook a steak in a skillet atop a stove, unless I breaded
a cube steak and fried it in some oil, which is how one makes Country
Fried or Chicken Fried Steak. I live in an apartment, and it is
impractical to grill outside, as my apartment complex has rules
against grilling on your back patios, you have to set up the grill in
the parking lot to reduce the risk of the building catching on fire.
I love a grilled steak on a gas grill, but broiling it in the oven is
a suitable substitute.

If you have never broiled before in the oven, it is simple, the trick
is to keep an eye on it and set a timer. You want to set up the oven
rack so it is the first one below the broiler area, and if your stove
has an exhaust fan you will want to turn it on as it will generate
some smoke. Another tip is to always cook on a piece of heavy duty
foil on a pie pan or cookie sheet for easy cleanup; one advantage to
folding up the edges of the foil is that it also catches all the
juices. As far as doneness, I like a medium rare steak, and if the
steak is one inch thick; I usually broil it 6-4-2, meaning four
minutes on one side, then flip it and four on the other side, then
flip again and two more minutes. The thicker the steak, the longer it
has to cook. The more done you want the steak to be, the longer it
has to cook. The trick it to get it to the temperature or color you
want in the middle without burning the steak.

As far as prepping a steak for the broiler, I find fat free italian
dressing makes a simple marinade; just pour some dressing (1/2 cup or
so) into a one gallon ziploc bag, put the steak in and seal the bag,
and move the bag around in your hands to get the steak coated, then
put it in the fridge for an hour or so. You may want to add a little
worchestershire sauce and or soy sauce and or tabasco sauce to the
dressing and mix before adding the steak. Dry marinades (also known
as dry rubs) are good too; I recommend Montreal Steak Seasoning, which
you can get in any supermarket spice area. I find they make a low
sodium MSS now, which I use along with a pinch of Kosher Salt so I can
control the sodium easier. You shake the seasoning on the steak and
rub it in with your hands on both sides of the steak. If you do this,
wrap the plate in some plastic wrap and refrigerate for an hour or so.

One trick to cooking steak is the more well done you want it, the
closer to room temperature the steak should be when it meets up with
the broiler or grill. If you like a steak rare or medium rare, you
can take it right from the fridge into the broiler. If you like
medium well or well done, let the steak sit out covered for 15-30
minutes before putting it in the broiler or on the grill so the steak
warms up a little but not too much. If you want to cook a steak well
done, and go straight from the fridge to the heat, it will probably
burn on the outside before it heats up to well in the middle. If
using thicker steaks (1 1/2 to 2 inches), you should let those warm up
close to room temperature (say, 1/2 hour covered on the counter)
before putting them in the grill or broiler.

If you are a novice cook, I would start with thinner, cheaper steaks
and learn how to cook them before buying a thick, expensive cut of
meat. Ribeye is a good steak, as it has a good marble or fat if you
like fat (and I do) and is ideally suited to a grill. New York Strip
is also good. I like T Bone, but always felt the T Bone is a little
overrated because you're paying a lot of money for bone.

"Michael O'Connor" > wrote in message
...
>I would never cook a steak in a skillet atop a stove, unless I breaded
> a cube steak and fried it in some oil, which is how one makes Country
> Fried or Chicken Fried Steak. I live in an apartment, and it is
> impractical to grill outside, as my apartment complex has rules
> against grilling on your back patios, you have to set up the grill in
> the parking lot to reduce the risk of the building catching on fire.
> I love a grilled steak on a gas grill, but broiling it in the oven is
> a suitable substitute.


Grilling in a cast iron pan is VERY acceptable as is using a cast iron grill
pan.




>
> If you have never broiled before in the oven, it is simple, the trick
> is to keep an eye on it and set a timer. You want to set up the oven
> rack so it is the first one below the broiler area, and if your stove
> has an exhaust fan you will want to turn it on as it will generate
> some smoke. Another tip is to always cook on a piece of heavy duty
> foil on a pie pan or cookie sheet for easy cleanup;



That is an invitation for disaster - if you use foil cut slits so the fat
can drain off into the broiler pan that comes with the broiler/oven - there
is a reason for those pans with the slits. Use it or set your oven on
fire -it will happen!



<snip>

No comment on the other misinformation.


Dimitri