I have been cooking and consuming beefsteak all of my life but still
I don't seem to be able to match the flavor of steak from commercial
steak houses or restaurants. I've tried many of the common brands of
so-called steak spice but nothing quite works.

Is there some "secret" ingredient or combination that works best?

Maybe Squertzy has an opinion...if he perhaps has un-killfiled me.
Any other opinions out there would be appreciated as well.

===

On 12/11/2013 2:45 PM, Roy wrote:
> I have been cooking and consuming beefsteak all of my life but still
> I don't seem to be able to match the flavor of steak from commercial
> steak houses or restaurants. I've tried many of the common brands of
> so-called steak spice but nothing quite works.
>
> Is there some "secret" ingredient or combination that works best?
>
> Maybe Squertzy has an opinion...if he perhaps has un-killfiled me.
> Any other opinions out there would be appreciated as well.
>
> ===
>

Learn hot to home dry age beef, then trim, and finally sear on very high
heat, finish over lower.

On 12/11/2013 3:04 PM, l not -l wrote:
> On 11-Dec-2013, Roy > wrote:
>
>> I have been cooking and consuming beefsteak all of my life but still
>> I don't seem to be able to match the flavor of steak from commercial
>> steak houses or restaurants. I've tried many of the common brands of
>> so-called steak spice but nothing quite works.
>>
>> Is there some "secret" ingredient or combination that works best?
>
> Unless you're commercial steak houses and restaurants are of the
> Bonanza/Ponderosa/Corral/etc ilk, you are likely to be getting a better
> grade of beef than you buy at the supermarket. A steak from a butcher
> shop or, maybe, the "Service Meat" department of a very good supermarket
> should come close to what you find in most decent restaurants.
> Personally, I have never found a good steak to need anything but salt
> and pepper; only the lower grades require "steak spice". Of course, I
> like to taste (good) steak; if I wanted to taste "steak spice" I could
> put that on just about anything.
>
> If I were in your predicament, I'd find a good butcher shop and ask for
> steaks that are Prime grade. Sprinkle on a bit of salt and fresh ground
> pepper, cook rare to medium rare and I'd be a happy camper.
>


Ditto on the Prime grade, Costco is always good.

Alton Brown has a good show on dry aging:

https://www.youtube.com/watch?v=t4aI_O8kcN8

Hard to beat food science.

On Wednesday, December 11, 2013 4:45:45 PM UTC-5, Roy wrote:
> I have been cooking and consuming beefsteak all of my life but still
>
> I don't seem to be able to match the flavor of steak from commercial
>
> steak houses or restaurants. I've tried many of the common brands of
>
> so-called steak spice but nothing quite works.
I don't purchase steaks from supermarkets. At our Saturday farmer's market, I can get a nice strip loin. They are not dry aged, but they are very nice, and fresh.
They are OK done in butter in cast iron. I season with salt, pepper, and celery salt. I grind the salt and pepper. And I actually put a lid on the pan. I realize that this is verboten, but I do it, and the results are very good. I like them medium rare, but I usually cook to at least medium, because I read that the longer you cook beef steaks, the less likely that a parasite is going to bite you on the backside.

On 12/11/2013 3:15 PM, A Moose in Love wrote:
> On Wednesday, December 11, 2013 4:45:45 PM UTC-5, Roy wrote:
>> I have been cooking and consuming beefsteak all of my life but still
>>
>> I don't seem to be able to match the flavor of steak from commercial
>>
>> steak houses or restaurants. I've tried many of the common brands of
>>
>> so-called steak spice but nothing quite works.
> I don't purchase steaks from supermarkets. At our Saturday farmer's market, I can get a nice strip loin. They are not dry aged, but they are very nice, and fresh.
> They are OK done in butter in cast iron. I season with salt, pepper, and celery salt. I grind the salt and pepper. And I actually put a lid on the pan. I realize that this is verboten, but I do it, and the results are very good. I like them medium rare, but I usually cook to at least medium, because I read that the longer you cook beef steaks, the less likely that a parasite is going to bite you on the backside.
>

Whatever works, you're actually creating a mini-oven to finish the steak in.

As long as you don't turn the beef gray, no worries.

The same results can be had by searing in the pan for 3 minutes each
side in butter, then into a 450F oven for 4-6 minutes.

But you will be cleaning oven splatter off.

On Wed, 11 Dec 2013 13:45:45 -0800 (PST), Roy >
wrote:

> I have been cooking and consuming beefsteak all of my life but still
> I don't seem to be able to match the flavor of steak from commercial
> steak houses or restaurants. I've tried many of the common brands of
> so-called steak spice but nothing quite works.
>
> Is there some "secret" ingredient or combination that works best?
>
> Maybe Squertzy has an opinion...if he perhaps has un-killfiled me.
> Any other opinions out there would be appreciated as well.
>

You're probably over seasoning it. Have you tried using just salt and
pepper? I sit in front of the open fire grill whenever I can and they
don't season their meat at all. They take it out of the refrigerator
and throw it onto the grate over the hottest part of the coals.
That's all there is to it. The meat is so delicious that it doesn't
need to be seasoned when it is served.

You didn't say what method you use to cook your steak. When cooking
in a pan, I dry the surface well and then rub a slight amount of oil
all over it before seasoning. As an alternative method, hubby used to
dot butter on the outside of steaks, which made it taste really good.
In any case, make sure the pan is preheated well before you add the
meat. Don't move the steak around and let it form a crust before you
turn it. If you cook it over a fire, make sure the grates are hot
(you might need to oil them if you're a clean freak) and the coals are
just barely gray - still blazing hot. I like to put a cold steak over
high heat because that's the way I can develop the crust I want and
still keep the inside as rare as I want it to be. You can bet money
that your favorite steak house uses the same method.

--
Food is an important part of a balanced diet.

On 12/11/2013 3:22 PM, sf wrote:
> On Wed, 11 Dec 2013 13:45:45 -0800 (PST), Roy >
> wrote:
>
>> I have been cooking and consuming beefsteak all of my life but still
>> I don't seem to be able to match the flavor of steak from commercial
>> steak houses or restaurants. I've tried many of the common brands of
>> so-called steak spice but nothing quite works.
>>
>> Is there some "secret" ingredient or combination that works best?
>>
>> Maybe Squertzy has an opinion...if he perhaps has un-killfiled me.
>> Any other opinions out there would be appreciated as well.
>>
>
> You're probably over seasoning it. Have you tried using just salt and
> pepper? I sit in front of the open fire grill whenever I can and they
> don't season their meat at all. They take it out of the refrigerator
> and throw it onto the grate over the hottest part of the coals.
> That's all there is to it. The meat is so delicious that it doesn't
> need to be seasoned when it is served.
>
> You didn't say what method you use to cook your steak. When cooking
> in a pan, I dry the surface well and then rub a slight amount of oil
> all over it before seasoning. As an alternative method, hubby used to
> dot butter on the outside of steaks, which made it taste really good.
> In any case, make sure the pan is preheated well before you add the
> meat. Don't move the steak around and let it form a crust before you
> turn it. If you cook it over a fire, make sure the grates are hot
> (you might need to oil them if you're a clean freak) and the coals are
> just barely gray - still blazing hot. I like to put a cold steak over
> high heat because that's the way I can develop the crust I want and
> still keep the inside as rare as I want it to be. You can bet money
> that your favorite steak house uses the same method.
>
I'm not so sure on the cold steak aspect, I've always heard to bring it
to room temp, then sear.

But if it works, go for it.

Ditto on not moving it around - critical to crust development.

On Wednesday, December 11, 2013 2:15:20 PM UTC-8, A Moose in Love wrote:


> They are OK done in butter in cast iron. I season with salt, pepper, and celery salt. I grind the salt and pepper. And I actually put a lid on the pan. I realize that this is verboten, but I do it, and the results are very good. I like them medium rare, but I usually cook to at least medium, because I read that the longer you cook beef steaks, the less likely that a parasite is going to bite you on the backside.


I would never put celery salt on a steak. Just black pepper and a little garlic salt (which I blend myself). Sprinkle liberally on both sides and let sit in the refrigerator for a day to age and dry out a bit.
Sear in a screaming hot cast iron skillet for about a minute, turn over and put in a 450 oven for about 3-4 minutes. Deglaze the pan with butter, red wine, worchsetershire, and a dab of brown sugar and maybe some A-1 or equivalent, to make a steak sauce. Yum.

On 12/11/2013 4:02 PM, ImStillMags wrote:
> On Wednesday, December 11, 2013 2:15:20 PM UTC-8, A Moose in Love wrote:
>
>
>> They are OK done in butter in cast iron. I season with salt, pepper, and celery salt. I grind the salt and pepper. And I actually put a lid on the pan. I realize that this is verboten, but I do it, and the results are very good. I like them medium rare, but I usually cook to at least medium, because I read that the longer you cook beef steaks, the less likely that a parasite is going to bite you on the backside.
>
>
> I would never put celery salt on a steak. Just black pepper and a little garlic salt (which I blend myself). Sprinkle liberally on both sides and let sit in the refrigerator for a day to age and dry out a bit.
> Sear in a screaming hot cast iron skillet for about a minute, turn over and put in a 450 oven for about 3-4 minutes. Deglaze the pan with butter, red wine, worchsetershire, and a dab of brown sugar and maybe some A-1 or equivalent, to make a steak sauce. Yum.
>
>
>
1 minute must equate to a fairly thin (3/4'?) steak.

My filets are 2" thick and require more pan time(3-4 mins.) at a lower
heat and more oven time (6-7 mins) as well.

All meat varies, what size and type of steak is yours?

"Roy" > wrote in message
...
>I have been cooking and consuming beefsteak all of my life but still
> I don't seem to be able to match the flavor of steak from commercial
> steak houses or restaurants. I've tried many of the common brands of
> so-called steak spice but nothing quite works.
>
> Is there some "secret" ingredient or combination that works best?
>
> Maybe Squertzy has an opinion...if he perhaps has un-killfiled me.
> Any other opinions out there would be appreciated as well.

Use Montreal steak seasoning before cooking. When done, put some butter on
top and let rest for a few minutes.

On 12/11/2013 6:02 PM, ImStillMags wrote:
> On Wednesday, December 11, 2013 2:15:20 PM UTC-8, A Moose in Love wrote:
>
>
>> They are OK done in butter in cast iron. I season with salt, pepper, and celery salt. I grind the salt and pepper. And I actually put a lid on the pan. I realize that this is verboten, but I do it, and the results are very good. I like them medium rare, but I usually cook to at least medium, because I read that the longer you cook beef steaks, the less likely that a parasite is going to bite you on the backside.
>
>
> I would never put celery salt on a steak. Just black pepper and a little garlic salt (which I blend myself). Sprinkle liberally on both sides and let sit in the refrigerator for a day to age and dry out a bit.
> Sear in a screaming hot cast iron skillet for about a minute, turn over and put in a 450 oven for about 3-4 minutes. Deglaze the pan with butter, red wine, worchsetershire, and a dab of brown sugar and maybe some A-1 or equivalent, to make a steak sauce. Yum.
>
>
>
Definitely not celery salt on steak. Freshly ground black pepper, yes.
Salt, yes. If you've got a good cut of beef, no sauce is necessary.
Lots of people like A-1 or Heinz 47 or wine-marinated steak. To me,
that's for enhancing a blase cut of beef.

Jill

I use onion powder, a little garlic powder, and a generous amount of freshly ground pepper. When it's almost done cooking, I add a bit of coarse kosher salt. Remove from heat and let it rest for a couple of minutes before cutting into it.

Denise in NH

On Wednesday, December 11, 2013 6:22:22 PM UTC-5, Julie Bove wrote:
> "Roy" > wrote in message
>
> ...
>
> >I have been cooking and consuming beefsteak all of my life but still
>
> > I don't seem to be able to match the flavor of steak from commercial
>
> > steak houses or restaurants. I've tried many of the common brands of
>
> > so-called steak spice but nothing quite works.
>
> >
>
> > Is there some "secret" ingredient or combination that works best?
>
> >
>
> > Maybe Squertzy has an opinion...if he perhaps has un-killfiled me.
>
> > Any other opinions out there would be appreciated as well.
>
>
>
> Use Montreal steak seasoning before cooking. When done, put some butter on
>
> top and let rest for a few minutes.

I like the butter idea. I worked at a steak house once, and we didn't season before or during cooking. But once plated we put a seasoned butter on top. It's been decades, but we used whipped butter, garlic, parsly(sp?), white wine.
Maybe some other stuff like spring onions...

On 12/11/2013 7:26 PM, jmcquown wrote:
> On 12/11/2013 6:02 PM, ImStillMags wrote:
>> On Wednesday, December 11, 2013 2:15:20 PM UTC-8, A Moose in Love wrote:
>>
>>
>>> They are OK done in butter in cast iron. I season with salt, pepper,
>>> and celery salt. I grind the salt and pepper. And I actually put a
>>> lid on the pan. I realize that this is verboten, but I do it, and
>>> the results are very good. I like them medium rare, but I usually
>>> cook to at least medium, because I read that the longer you cook beef
>>> steaks, the less likely that a parasite is going to bite you on the
>>> backside.
>>
>>
>> I would never put celery salt on a steak. Just black pepper and a
>> little garlic salt (which I blend myself). Sprinkle liberally on both
>> sides and let sit in the refrigerator for a day to age and dry out a bit.
>> Sear in a screaming hot cast iron skillet for about a minute, turn
>> over and put in a 450 oven for about 3-4 minutes. Deglaze the pan
>> with butter, red wine, worchsetershire, and a dab of brown sugar and
>> maybe some A-1 or equivalent, to make a steak sauce. Yum.
>>
>>
>>
> Definitely not celery salt on steak. Freshly ground black pepper, yes.
> Salt, yes. If you've got a good cut of beef, no sauce is necessary.
> Lots of people like A-1 or Heinz 47

Ooops, I cheated Heinz out of 10 herbs and spices!

> or wine-marinated steak. To me,
> that's for enhancing a blase cut of beef.
>
> Jill

On Wednesday, December 11, 2013 3:20:45 PM UTC-8, Casa Sabrosa wrote:
> On 12/11/2013 4:02 PM, ImStillMags wrote:
>
> > On Wednesday, December 11, 2013 2:15:20 PM UTC-8, A Moose in Love wrote:
>
> >
>
> >
>
> >> They are OK done in butter in cast iron. I season with salt, pepper, and celery salt. I grind the salt and pepper. And I actually put a lid on the pan. I realize that this is verboten, but I do it, and the results are very good. I like them medium rare, but I usually cook to at least medium, because I read that the longer you cook beef steaks, the less likely that a parasite is going to bite you on the backside.
>
> >
>
> >
>
> > I would never put celery salt on a steak. Just black pepper and a little garlic salt (which I blend myself). Sprinkle liberally on both sides and let sit in the refrigerator for a day to age and dry out a bit.
>
> > Sear in a screaming hot cast iron skillet for about a minute, turn over and put in a 450 oven for about 3-4 minutes. Deglaze the pan with butter, red wine, worchsetershire, and a dab of brown sugar and maybe some A-1 or equivalent, to make a steak sauce. Yum.
>
> >
>
> >
>
> >
>
> 1 minute must equate to a fairly thin (3/4'?) steak.
>
>
>
> My filets are 2" thick and require more pan time(3-4 mins.) at a lower
>
> heat and more oven time (6-7 mins) as well.
>
>
>
> All meat varies, what size and type of steak is yours?

I like rib eyes and New York Strip. Usually I buy steaks about one to one and a half inches thick. I like my steak seared on the outside and quite pink but not red in the center. So it only takes about 2 minutes to sear on one side and then into the hot oven to finish.
If I treat myself to a 2" thick filet, it would take about 3 minutes to sear one side and then flip and about 4 minutes in the oven.

I love to make steak sauce in the pan leavings. So good.

On 12/11/2013 5:22 PM, Julie Bove wrote:
>
> "Roy" > wrote in message
> ...
>> I have been cooking and consuming beefsteak all of my life but still
>> I don't seem to be able to match the flavor of steak from commercial
>> steak houses or restaurants. I've tried many of the common brands of
>> so-called steak spice but nothing quite works.
>>
>> Is there some "secret" ingredient or combination that works best?
>>
>> Maybe Squertzy has an opinion...if he perhaps has un-killfiled me.
>> Any other opinions out there would be appreciated as well.
>
> Use Montreal steak seasoning before cooking. When done, put some butter
> on top and let rest for a few minutes.

That stuff is half salt. Too salty for me.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

---
This email is free from viruses and malware because avast! Antivirus protection is active.
http://www.avast.com

A good steak meeds nothing more than s n'p... if it needs more it's
not a good steak or someone has TIAD. If you want your steak with more
than s n'p then consider meat loaf.

On 12/11/2013 9:36 PM, Sqwertz wrote:
> I think it comes in a lower-salt


To fit your lower brain....

On 12/11/2013 7:22 PM, ImStillMags wrote:
> On Wednesday, December 11, 2013 3:20:45 PM UTC-8, Casa Sabrosa wrote:
>> On 12/11/2013 4:02 PM, ImStillMags wrote:
>>
>>> On Wednesday, December 11, 2013 2:15:20 PM UTC-8, A Moose in Love wrote:
>>
>>>
>>
>>>
>>
>>>> They are OK done in butter in cast iron. I season with salt, pepper, and celery salt. I grind the salt and pepper. And I actually put a lid on the pan. I realize that this is verboten, but I do it, and the results are very good. I like them medium rare, but I usually cook to at least medium, because I read that the longer you cook beef steaks, the less likely that a parasite is going to bite you on the backside.
>>
>>>
>>
>>>
>>
>>> I would never put celery salt on a steak. Just black pepper and a little garlic salt (which I blend myself). Sprinkle liberally on both sides and let sit in the refrigerator for a day to age and dry out a bit.
>>
>>> Sear in a screaming hot cast iron skillet for about a minute, turn over and put in a 450 oven for about 3-4 minutes. Deglaze the pan with butter, red wine, worchsetershire, and a dab of brown sugar and maybe some A-1 or equivalent, to make a steak sauce. Yum.
>>
>>>
>>
>>>
>>
>>>
>>
>> 1 minute must equate to a fairly thin (3/4'?) steak.
>>
>>
>>
>> My filets are 2" thick and require more pan time(3-4 mins.) at a lower
>>
>> heat and more oven time (6-7 mins) as well.
>>
>>
>>
>> All meat varies, what size and type of steak is yours?
>
> I like rib eyes and New York Strip. Usually I buy steaks about one to one and a half inches thick. I like my steak seared on the outside and quite pink but not red in the center. So it only takes about 2 minutes to sear on one side and then into the hot oven to finish.
> If I treat myself to a 2" thick filet, it would take about 3 minutes to sear one side and then flip and about 4 minutes in the oven.
>
> I love to make steak sauce in the pan leavings. So good.
>
It is ALL good.

Mine go a bit longer, but I want a very firm pink, one that resists the
knife but is still moist.

Those pan drippings are begging to be deglazed with some cognac and
cream, or whatever floats your boat.

On Wednesday, December 11, 2013 4:22:22 PM UTC-7, Julie Bove wrote:
> "Roy" > wrote in message
>
> ...
>
> >I have been cooking and consuming beefsteak all of my life but still
>
> > I don't seem to be able to match the flavor of steak from commercial
>
> > steak houses or restaurants. I've tried many of the common brands of
>
> > so-called steak spice but nothing quite works.
>
> >
>
> > Is there some "secret" ingredient or combination that works best?
>
> >
>
> > Maybe Squertzy has an opinion...if he perhaps has un-killfiled me.
>
> > Any other opinions out there would be appreciated as well.
>
> Use Montreal steak seasoning before cooking. When done, put some butter on
>
> top and let rest for a few minutes.

Thanks Julie and to the rest of the gang...Thanks...lot of good tips
and advice.
============

wrote:
>
> I use onion powder, a little garlic powder, and a generous amount of freshly ground pepper. When it's almost done cooking, I add a bit of coarse kosher salt. Remove from heat and let it rest for a couple of minutes before cutting into it.
>
> Denise in NH

Your recipe is close to mine. I'll warm up a steak with a bit of
worchestershire sauce. When warm, I'll paper towel it off then add:
- cracked black pepper
- a little bit of garlic powder
- a bit of dried basil
- plenty of kosher salt

Press all that down and repeat on the other side. This came from a
local chef from a good restaurant here.

Pan sear on each side then turn down the heat and cook on lower heat
once each side.

Once the steak is done, deglaze the pan with a bit of water and add
onions and mushrooms, cook until the liquid almost dries up, but not
completely. Pour over the steak.

G.