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Need help cooking the perfect steak.
I am a recovering vegetarian and would like to learn how to cook a
really good steak. I just bought some new All-Clad cookware hoping that better cookware would do the trick. The last time I cooked steak (a long time ago) it came out really really tough. After 7 years of vegetarianism, I am sure craving a good steak. Any suggestions? |
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"kitamaria" > wrote in message oups.com... > I am a recovering vegetarian and would like to learn how to cook a > really good steak. I just bought some new All-Clad cookware hoping > that better cookware would do the trick. The last time I cooked steak > (a long time ago) it came out really really tough. After 7 years of > vegetarianism, I am sure craving a good steak. Any suggestions? I learned way back in Home Ec is to prevent a steak from being tough, don't season it with salt before cooking. Also, buy a good steak to begin with: some are inherently tougher than others. The one my family favors are ribeye steak because their fat content gives good flavor. Also, we don't buy really thick steaks; usually a pound, give or take a bit is just right because we found that really thick steaks are not only tough but often tasteless as well. I hope this helps. Ron |
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In rec.food.cooking, Ron Hubbard > wrote:
> I learned way back in Home Ec is to prevent a steak from being tough, > don't season it with salt before cooking. That is incorrect. It is a myth, at best. > really thick steaks > are not only tough but often tasteless as well. I hope this > helps. That is just silly. You're saying that if you cut a steak thick it becomes tough and loses its flavor? Think about it. -- In the councils of government, we must guard against the acquisition of unwarranted influence, whether sought or unsought, by the military-industrial complex. The potential for the disastrous rise of misplaced power exists and will persist. -- Dwight David Eisenhower |
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Ron Hubbard wrote: > I learned way back in Home Ec is to prevent a steak from being tough, > don't season it with salt before cooking. Did you ever test that theory? Try seasoning 1 steak with salt and pepper and another with pepper alone. I'd bet that you wouldn't judge the salted steak any tougher than the other and it would taste better. Salting before grilling creates flavours that can't be duplicated by salting on the plate. Try it, you'll like it. > Also, buy a good steak to > begin with: some are inherently tougher than others. The one my family > favors are ribeye steak because their fat content gives good flavor. Excellent advice. I'd rather have a smaller piece of really nice ribeye or New York than a big hunk of a cheaper cut. > Also, we > don't buy really thick steaks; usually a pound, give or take > a bit is just right because we found that really thick steaks > are not only tough but often tasteless as well. I hope this > helps. Thick steaks are not tough and tasteless. > > Ron My advice to the OP is buy a nice cut of beef from a real butcher shop. Season with S&P while you let the steak come up to room temp. Get your grill (or frying pan) as hot as you can get it. Flip the steak only once during cooking. Cook to the doneness you prefer (takes some practice and experimentation) and then let the steak rest 10 minutes under foil before serving. Cam |
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Here's what I've learned about steak:
It must start at room temperature. Remove from refrigerator two or preferably three hours ahead of time. Cut away as much fat as possible from the steak before cooking. It's a tossup whether a ribeye or a New York is the better cut. A ribeye is more flavorful, but the New York steak will cook more perfectly since it's an intact, solid piece of meat. It's best to use a grill (a Weber, in my case) and give it between 6 and 7 minutes total on the grill, and several minutes resting afterwards, for a typical steak to cook just past rare. According to Magee, the cooking time of a steak is not very dependent upon temperature of the heat source, and this seems to be true. If you don't have a grill, frying the steak in a pan with some olive oil also works well. For this method I like to pepper the steak while cooking, otherwise no salt or pepper is needed when cooking a steak. I have not yet tried the pan roasting method preferred by James Beard but it is worth looking into. If the steak ends up undercooked for someone's taste, do not return it to the grill or stovetop; microwave it instead (for less then a minute to make it a little more done). Hope this helps.  Steve |
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>(Steve Pope) pontificates:
> >Here's what I've learned about steak: What will fit in your pinhead. >It must start at room temperature. Only when cooked on a griddle/pan so as not to cool the cooking surface... for grilling it doesn't really matter but steak is best when cooked ice cold. >Remove from refrigerator two or preferably three hours ahead of time. Way too long, fat will go limp and actually begin to render... beef should always be kept cool enough that its fat remains snow white and *hard*. >Cut away as much fat as possible from the steak before cooking. What the **** for... the fat is all that protects the meat from drying during cooking... can't you cut away the fat during eating, or does your mommy still do that for you. >It's a tossup whether a ribeye or a New York is the better cut. Better how... "toss up" is two woids. >A ribeye is more flavorful, The ribeye is the least flavorful cut of all, it's for those who really don't like the flavor of beef... ribeye is the tofu of beef., it's why steak sauce was invented. >but the New York steak will cook more perfectly since it's an intact, solid piece of meat. This is gobbledygook... only thing will cook anything more perfectly is the *cook*. Duh! >It's best to use a grill and give it >between 6 and 7 minutes total on the grill, and several minutes >resting afterwards, for a typical steak to cook just past rare. >According to Magee, the cooking time of a steak is not very >dependent upon temperature of the heat source, and this seems >to be true. Blah, blah, blah... the cooking time is dependent on steak thickness and eater's doness preference[period] >If the steak ends up undercooked for someone's taste, do not return it to the grill or stovetop; microwave it instead (for less then a minute to make it a little more done). Ahahahahahahahahahahahahaha. . . . ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- ---= Move UNITED NATIONS To Paris =--- ********* "Life would be devoid of all meaning were it without tribulation." Sheldon ```````````` |
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PENMART01 > wrote:
> (Steve Pope) pontificates: >>It must start at room temperature. > Only when cooked on a griddle/pan so as not to cool the > cooking surface... for grilling it doesn't really matter but > steak is best when cooked ice cold. >> Cut away as much fat as possible from the steak before cooking. > What the **** for... the fat is all that protects the meat > from drying during cooking... Not overcooking a steak is what prevents it from drying during cooking. My guess is you do not like your steaks rare, otherwise you'd be in agreement with both the above pieces of advice. Or maybe, you're just guessing and haven't actually tried the methods I suggest. Cheers, Steve |
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Steve Pope wrote: > PENMART01 > wrote: > > > (Steve Pope) pontificates: > > >>It must start at room temperature. > > > Only when cooked on a griddle/pan so as not to cool the > > cooking surface... for grilling it doesn't really matter but > > steak is best when cooked ice cold. > > >> Cut away as much fat as possible from the steak before cooking. > > > What the **** for... the fat is all that protects the meat > > from drying during cooking... > > Not overcooking a steak is what prevents it from drying > during cooking. > > My guess is you do not like your steaks rare, otherwise > you'd be in agreement with both the above pieces of advice. > > Or maybe, you're just guessing and haven't actually tried > the methods I suggest. Time to surrender, Stevie boy...unless you want Sheldon to hant you not only in this life but your next...*lol*... -- Best Greg |
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PENMART01 > wrote:
> (Steve Pope) pontificates: >>It must start at room temperature. > Only when cooked on a griddle/pan so as not to cool the > cooking surface... for grilling it doesn't really matter but > steak is best when cooked ice cold. >> Cut away as much fat as possible from the steak before cooking. > What the **** for... the fat is all that protects the meat > from drying during cooking... Not overcooking a steak is what prevents it from drying during cooking. My guess is you do not like your steaks rare, otherwise you'd be in agreement with both the above pieces of advice. Or maybe, you're just guessing and haven't actually tried the methods I suggest. Cheers, Steve |
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>(Steve Pope) pontificates:
> >Here's what I've learned about steak: What will fit in your pinhead. >It must start at room temperature. Only when cooked on a griddle/pan so as not to cool the cooking surface... for grilling it doesn't really matter but steak is best when cooked ice cold. >Remove from refrigerator two or preferably three hours ahead of time. Way too long, fat will go limp and actually begin to render... beef should always be kept cool enough that its fat remains snow white and *hard*. >Cut away as much fat as possible from the steak before cooking. What the **** for... the fat is all that protects the meat from drying during cooking... can't you cut away the fat during eating, or does your mommy still do that for you. >It's a tossup whether a ribeye or a New York is the better cut. Better how... "toss up" is two woids. >A ribeye is more flavorful, The ribeye is the least flavorful cut of all, it's for those who really don't like the flavor of beef... ribeye is the tofu of beef., it's why steak sauce was invented. >but the New York steak will cook more perfectly since it's an intact, solid piece of meat. This is gobbledygook... only thing will cook anything more perfectly is the *cook*. Duh! >It's best to use a grill and give it >between 6 and 7 minutes total on the grill, and several minutes >resting afterwards, for a typical steak to cook just past rare. >According to Magee, the cooking time of a steak is not very >dependent upon temperature of the heat source, and this seems >to be true. Blah, blah, blah... the cooking time is dependent on steak thickness and eater's doness preference[period] >If the steak ends up undercooked for someone's taste, do not return it to the grill or stovetop; microwave it instead (for less then a minute to make it a little more done). Ahahahahahahahahahahahahaha. . . . ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- ---= Move UNITED NATIONS To Paris =--- ********* "Life would be devoid of all meaning were it without tribulation." Sheldon ```````````` |
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In rec.food.cooking, Ron Hubbard > wrote:
> I learned way back in Home Ec is to prevent a steak from being tough, > don't season it with salt before cooking. That is incorrect. It is a myth, at best. > really thick steaks > are not only tough but often tasteless as well. I hope this > helps. That is just silly. You're saying that if you cut a steak thick it becomes tough and loses its flavor? Think about it. -- In the councils of government, we must guard against the acquisition of unwarranted influence, whether sought or unsought, by the military-industrial complex. The potential for the disastrous rise of misplaced power exists and will persist. -- Dwight David Eisenhower |
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Ron Hubbard wrote: > I learned way back in Home Ec is to prevent a steak from being tough, > don't season it with salt before cooking. Did you ever test that theory? Try seasoning 1 steak with salt and pepper and another with pepper alone. I'd bet that you wouldn't judge the salted steak any tougher than the other and it would taste better. Salting before grilling creates flavours that can't be duplicated by salting on the plate. Try it, you'll like it. > Also, buy a good steak to > begin with: some are inherently tougher than others. The one my family > favors are ribeye steak because their fat content gives good flavor. Excellent advice. I'd rather have a smaller piece of really nice ribeye or New York than a big hunk of a cheaper cut. > Also, we > don't buy really thick steaks; usually a pound, give or take > a bit is just right because we found that really thick steaks > are not only tough but often tasteless as well. I hope this > helps. Thick steaks are not tough and tasteless. > > Ron My advice to the OP is buy a nice cut of beef from a real butcher shop. Season with S&P while you let the steak come up to room temp. Get your grill (or frying pan) as hot as you can get it. Flip the steak only once during cooking. Cook to the doneness you prefer (takes some practice and experimentation) and then let the steak rest 10 minutes under foil before serving. Cam |
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kitamaria wrote:
> I am a recovering vegetarian and would like to learn how to cook a > really good steak. I just bought some new All-Clad cookware hoping > that better cookware would do the trick. The last time I cooked steak > (a long time ago) it came out really really tough. After 7 years of > vegetarianism, I am sure craving a good steak. Any suggestions? > a recovering vegetarian, that's funny. To answer your question though it would help to know what your preference is for the level of "doneness". Rare, med-rare, med, med-well, or well. Personally I wouldn't recommend goin' beyond med at the most but you're eatin' it. So, how do you like it done? -- Steve It's not a good idea to squat while wearing spurs. |
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Steve Calvin wrote:
> kitamaria wrote: > > > ... would like to learn how to cook a > > really good steak. I just bought some new All-Clad cookware hoping > > that better cookware would do the trick. The last time I cooked steak > > (a long time ago) it came out really really tough. The key is a combination of timing and degree of doneness. Steaks remain tender until the last bit of pink is gone. While there is pink in the center almost all of the heat goes into making the rest not pink. When there is no pink in the center almost all of the heat goes into making the steak tougher. This means it is very easy to make a tender steak that is rare or medium because there is a large timing window when you can take a steak off the grill. This also means it is very hard to make a tender steak that is well done because there is a tiny timing window of only a few seconds while the steak is both perfectly well done and also still tender. Cooking a perfect well done steak is past the skill level of 99% of cooks. > To answer your question though it would help to know what your > preference is for the level of "doneness". Rare, med-rare, med, > med-well, or well. I use the hand method. Hold your hand open and feel the flesh between the thumb and index finger. That's what rare feels like. Touch thumb and index finger and feel the same spot. That's what meduim feels like. Curl your hand into a fist, just the fist shape not tight and feel the same spot. That's what well done feels like. Tighten your fist and feel the same spot. That's what tough feels like because you kept it in the pan about 30 seconds past the threshhold of well done. > Personally I wouldn't recommend goin' beyond med at the > most but you're eatin' it. Personal tastes form a feedback loop when it comes to well done steaks. Few can pull off a well done steak that's still tender, so few think it can even *be* done, so few ask for their steaks well done. It pushes the average preference towards medium. There's another way to get it well done safely: Slice it very thin so it's many thin sheets and stir fry the sheets. This is how Philly cheese steak sandwiches are cooked as well as plenty of other recipes. Thinner sliced beef is far less sensative to becoming tough because it has so many of its connective fibers cut. What's *my* opinion of the perfect steak? Hunt for that one cook in a hundred who is able to pull off a well done steak (skill). Have your steak cut thinly just in case (technique). Have it cooked just barely well done, in a cast iron frying pan (equipment) because cast iron holds heat and does not change temperature as quickly as a fast response pan like All Clad. Before putting the steak in rub with garlic and dust with a little salt and a tiny bit of pepper (details). Serve with mushrooms that have been sauteed in that All Clad skillet (trimmings) and some nice pan fried veggies. |
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"Doug Freyburger" > wrote in message
oups.com... > Steve Calvin wrote: >> kitamaria wrote: >> >> > ... would like to learn how to cook a >> > really good steak. I just bought some new All-Clad cookware hoping >> > that better cookware would do the trick. The last time I cooked > steak >> > (a long time ago) it came out really really tough. > > The key is a combination of timing and degree of doneness. Steaks > remain tender until the last bit of pink is gone. While there is pink > in the center almost all of the heat goes into making the rest not > pink. When there is no pink in the center almost all of the heat goes > into making the steak tougher. This means it is very easy to make > a tender steak that is rare or medium because there is a large > timing window when you can take a steak off the grill. This also > means it is very hard to make a tender steak that is well done > because there is a tiny timing window of only a few seconds while > the steak is both perfectly well done and also still tender. Cooking > a perfect well done steak is past the skill level of 99% of cooks. > This is a really bizarre theory. Why would the biochemical processes of cooking care what color the meat is? I agree that well done is an abomination when it comes to steak, but I cannot see how the colort would be related to the toughness. -- Peter Aitken Remove the crap from my email address before using. |
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> Why would the biochemical processes of
> cooking care what color the meat is? Color is a biochemical process. Pink is meat without the proteins denatured. Once there is no more pink, all of the protein are denatured and the heat energy must find the chemical reaction with the next highest activation energy. In specific the binding of connective fibers to make the meat tough. There is an amazing lack of overlap of the two reactions. While the easier denaturing process is proceeding very little of th heat energy is consumed binding connective tissue. Caveat - Thicker steaks have enough volume that both reactions can offer together, so it is a function of thickness. > I agree that well done is an abomination when it comes to steak You have not found any cook capable of knowing what second to pull a tender well done steak off of the grill/pan. Check. I have. I can't do it myself but I have encountered 2-3 cooks who can do it. I married one of them. You have not experinced it therefore you do not believe it is possible. I have experienced therefore I both know that it is possible and I also know the degree of skill needed. It's not like you're the first person I've encountered who hasn't dealt with a top 1% steak-cooker skill person. > but I cannot see how the colort would be related to the toughness. Chemistry. Heat of activation. Heat tends to flow to the reaction that has the lowest heat of activation. The greater the difference in heat of activation, the greater the ratio that the two reactions proceed. Denaturing a protein only changes its shape, breaking the curves of the amino acids and randomizing them into other curves. The binding of connective tissue must require more activation enegy. Try an experiment. When cooking a ton of steaks at the family reunion next summer, put on 50 at the same time. Pull them off one every 20 seconds. The first will be rare. The last will be tough. Find the one with the least pink and the first one with no pink. The one after that will be the first tough one, but not the first one with no pink. Then consider just how hard it would beto do that with only one steak on the grill. It can be done but the difficulty is why you don't at this time believe it can. Hitting a hole in one in golf can also be done. That's also why my version of the perfact steak is cut thin enough that the risk of toughness is reduced if you can't hit that one second of perfection. A perfect well done steak is tender and delicious and an experience to be relished. Still tender, still juicy, demonstrating extreme skill in its timing. Every second past that point adds toughness. |
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> Color is a biochemical process. Pink is meat without the proteins
> denatured. Once there is no more pink, all of the protein are > denatured and the heat energy must find the chemical reaction > with the next highest activation energy. Ok... but a steak isn't a fluid; heat isn't evenly distributed. While you're still busy denaturing proteins in the middle, you must be also binding connective fibers and making the meat tough on the outside, all at the same time (at least with a steak of any reasonable thickness). (Not being a food chemist, I'll take you word for it that that's what happens.) > In specific the binding of > connective fibers to make the meat tough. There is an amazing > lack of overlap of the two reactions. Why is that? This is what I don't get. It's not like losing the last of the local pink suddenly makes that meat a much more efficient conductor, passing the rest of the heat along to the middle where it's still needed. :-) Of course, this is only really of academic interest for me; I like a steak rare to medium-rare anyway (and not just because it gets tough when overcooked; it tastes better when more rare also, for me). > Chemistry. Heat of activation. Heat tends to flow to the reaction > that has the lowest heat of activation. Heat tends to flow (in a solid) according to how good a conductor of heat that solid is. It doesn't depend on whether a low-activation reation is waiting to the left rather than to the right. :-) -C |
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Maybe that is my problem, I think I have always overcooked steak. I do
appreciate the scientific take on it. thanks! |
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> Color is a biochemical process. Pink is meat without the proteins
> denatured. Once there is no more pink, all of the protein are > denatured and the heat energy must find the chemical reaction > with the next highest activation energy. Ok... but a steak isn't a fluid; heat isn't evenly distributed. While you're still busy denaturing proteins in the middle, you must be also binding connective fibers and making the meat tough on the outside, all at the same time (at least with a steak of any reasonable thickness). (Not being a food chemist, I'll take you word for it that that's what happens.) > In specific the binding of > connective fibers to make the meat tough. There is an amazing > lack of overlap of the two reactions. Why is that? This is what I don't get. It's not like losing the last of the local pink suddenly makes that meat a much more efficient conductor, passing the rest of the heat along to the middle where it's still needed. :-) Of course, this is only really of academic interest for me; I like a steak rare to medium-rare anyway (and not just because it gets tough when overcooked; it tastes better when more rare also, for me). > Chemistry. Heat of activation. Heat tends to flow to the reaction > that has the lowest heat of activation. Heat tends to flow (in a solid) according to how good a conductor of heat that solid is. It doesn't depend on whether a low-activation reation is waiting to the left rather than to the right. :-) -C |
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Maybe that is my problem, I think I have always overcooked steak. I do
appreciate the scientific take on it. thanks! |
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Thank you all so much for your comments --I appreciate your time and
can't wait to experiment with them all! Thanks again, Krista |
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I think medium to medium well is my preference....
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kitamaria wrote:
> I think medium to medium well is my preference.... > ok, that gets a little "tougher". No pun intended. ;-) As others have said, pick a good piece of meat. Ribeye or porterhouse would be nice. I'd sear it quickly over your heat source of choice (a hot grill would be mine) on both sides after applying salt and fresh ground pepper on both sides. I'm not a big fan of marinades, especially on good pieces of meat. After it's seared, lower the heat and let it gently cook. Take it off of heat a few minutes before you think that it's done for you. Let it "rest" for 5 minutes or so. Believe me, it will continue to cook. The "hand" method which was mentioned earlier works well but it takes some practice. Try an instant read thermometer until you get the hang of it. For medium to medium well, pull it off of the heat at 140dF internal temp and let it rest for 5 minutes. Then adjust from there. Don't plan on perfection the first time out of the gate. Post back and let us know how you make out. -- Steve It's not a good idea to squat while wearing spurs. |
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On 5 Jan 2005 21:57:31 -0800, "kitamaria" > wrote:
>I am a recovering vegetarian and would like to learn how to cook a >really good steak. I just bought some new All-Clad cookware hoping >that better cookware would do the trick. The last time I cooked steak >(a long time ago) it came out really really tough. After 7 years of >vegetarianism, I am sure craving a good steak. Any suggestions? Best is on the grill over hardwood charcoal. If you're limited to inside cooking, the method that works well for me is pan searing both sides of the steak on a cast iron skillet with very little oil over very high heat -- probably 3 minutes first side and 2 minutes second side. Transfer the steak to under the broiler and finish to your desired doneness. Just a couple of minutes per side for rare/med. rare, longer if you like it (ick) well done. I like to top the steak with a garlic/shallot butter or gorganzola sauce but plain is fine. I use in order of preference good quality (i.e. not supermarket) ribeye, New York, or T-bone for the tenderest, most flavorful steaks. If you're not having steak every day, it's worth paying a bit more to get a good one every once-in-a-while. |
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Hmm, I just bought all-clad stainless steel and don't have any cast
iron, --is stainless steel just as good? Also, where besides a supermarket would you buy steak? |
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> I just bought all-clad stainless steel and don't have any cast
> iron, --is stainless steel just as good? That's like asking "Which is better a hammer or a screwdriver?" it depends on how you will be using it. A cooking method that requires quick temperature response will want the All Clad with its better conductivity. A cooking method that requires slow temperature response will want the cast iron. For example if you want to cut it into little pieces and do a stir fry, not even the All Clad will respond fast enough and you will want a thin wok. You're question really can't be answered in general, only based on individual preference. Some want non-stick, some want steady heat, some want fast response. Each will prefer a different tool. > Also, where besides a supermarket would you buy steak? For price-quality compromise I like Costco. For top quality find a butcher and pay the extra price. |
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In rec.food.cooking, kitamaria > wrote:
> Hmm, I just bought all-clad stainless steel and don't have any cast > iron, --is stainless steel just as good? Also, where besides a > supermarket would you buy steak? Naw - the stainless will cool off when you plop the cold steak onto it. And (I suspect) that the steel might discolor or warp at high temperatures. Cast Iron can hold a lot more heat. The second choice for a job like this would be heavy aluminum. You can get good beef at a butcher shop. You can also get pretty good (choice) beef at BJ's. Whole Foods markets have some excellent meat. If you want the best, look for a place that has dry aged prime beef. Expect to pay a lot for good meat. It is not all that common. -- In the councils of government, we must guard against the acquisition of unwarranted influence, whether sought or unsought, by the military-industrial complex. The potential for the disastrous rise of misplaced power exists and will persist. -- Dwight David Eisenhower |
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kitamaria wrote:
> I am a recovering vegetarian and would like to learn how to cook a > really good steak. I just bought some new All-Clad cookware hoping > that better cookware would do the trick. The last time I cooked > steak (a long time ago) it came out really really tough. After 7 > years of vegetarianism, I am sure craving a good steak. Any > suggestions? It depends on the steak and whether you're inside or outside. Don't be chintzy when buying the steak - you want a good cut of meat that's nicely marbled (assuming it's not a filet), nice a red, no strange smells, etc. The cut is up to you, but I tend to prefer filets when I'm feeling particularly carnivorous and ribeyes at other times. I'll fire up the Big Green Egg to maximum heat (700 degrees or so), throw on a couple of nice thick filets, leave them there for about two minutes, turn them over, choke the heat off completely, and leave the steaks for another two minutes. Works like a charm. I prefer to season the steaks with salt and pepper only, although occasionally I'll use a nice rub as a marinade for steaks I'm cooking outdoors. Other cuts? You might want to be more aggressive with the marinade, such as for New York strips and whatnot. Sometimes we'll go with a T-bone, for example, and something a bit acidic on those works well. Consider this: a bit of olive oil, mixed with rice wine vinegar, soy, and garlic. Or I like to use a lime juice vinagrette with garlic and a little chili paste or powder. Just depends on the mood, I suppose. For indoors, assuming a nice ribeye for example, sear the steaks in a good quality heavy oven-safe pan. Cast iron is the best, although my All Clad skillet works just fine. Sear for about 2-3 minutes per side (no oil). Finish the steak in a 500 degree oven for anywhere from 3-5 minutes (depends on the thickness and the degree of doneness desired). Let rest, covered under foil, for at least five minutes. The steak will continue to cook for a short period, and that will also give the juices a chance to recede. Sauces or seasonings? That's up to you. I never really understood the blue cheese thing (personal preference, I suppose), although I do like a combo of roasted shallots, roasted garlic, and shitake mushrooms sauteed (same pan) with a hint of soy sauce, or Worcestshire and a small spoon of Dijon mustard. Saute these while the steaks rest, and enjoy. Sorry about the drool as I typed this - I think it's time to head over to Harry's Farmer's Market and get a couple of filets to go.  -- "Life is hard. Life is harder when you're stupid". - John Wayne "Politics is war without bloodshed while war is politics with bloodshed" - Mao Zedong '99 FLHRCI |
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"kitamaria" > wrote in message oups.com... >I am a recovering vegetarian and would like to learn how to cook a > really good steak. I just bought some new All-Clad cookware hoping > that better cookware would do the trick. The last time I cooked steak > (a long time ago) it came out really really tough. After 7 years of > vegetarianism, I am sure craving a good steak. Any suggestions? Sure; the first point is to purchase good quality meat and the right cut. Make sure to purchase a USDA Choice or Prime Grade Steak. I suspect you are not into the taste of animal fat ergo I would suggest a New York Steak or a Fillet Mignon, I enjoy a rib steak but it would have more fat than the others. Salt and pepper the steak about an hour before cooking. To pan fry the steak do the following: Heat the pan until a drop or water dances on the surface. Add a small amount of olive oil and then as the olive oil is heating add about a tablespoon of butter - real butter and add the steak to the pan. Keep the fire up (high) after 3 or 4 minutes of cooking gently lift the steak with some tongs and if it is the color you like turn it over and reduce the heat. I don't know how you like your steak the amount of time on the 2nd side should govern the doneness. If you have one use an instant read thermometer about 135 to 140 for Rare. When the steak is done remove and plate the steak and put the plate and steak in a warm oven. Deglaze the pan with some red wine and when reduced in half and turn off the heat and add 2 tablespoons of room temperature butter. Swirl the butter into the reduced wine until glossy and fully incorporated. Shallots or garlic or other things can be added but first time out don't mask the taste of the beef too much. Pour the sauce over the Steak and enjoy! Dimitri |
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In rec.food.cooking, Dimitri > wrote:
> Salt and pepper the steak about an hour before cooking. Why do it about an hour before cooking? > If you have > one use an instant read thermometer about 135 to 140 for Rare. 140 for rare? Is your thermometer calibrated? And with a thin piece of meat like a steak, how can you have confidence in a thermometer? -- In the councils of government, we must guard against the acquisition of unwarranted influence, whether sought or unsought, by the military-industrial complex. The potential for the disastrous rise of misplaced power exists and will persist. -- Dwight David Eisenhower |
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> wrote in message
... > In rec.food.cooking, Dimitri > wrote: > >> Salt and pepper the steak about an hour before cooking. > > Why do it about an hour before cooking? Lets the pepper flavor diffuse. I like to coat the steak with pepper or, sometimes mashed green peppercorns, and let it sit all day. -- Peter Aitken Remove the crap from my email address before using. |
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In rec.food.cooking, Peter Aitken > wrote:
> > wrote in message > ... > > In rec.food.cooking, Dimitri > wrote: > > > >> Salt and pepper the steak about an hour before cooking. > > > > Why do it about an hour before cooking? > Lets the pepper flavor diffuse. I like to coat the steak with pepper or, > sometimes mashed green peppercorns, and let it sit all day. Interesting. Am I correct in assuming that the flavor in pepper is fat soluble? -- In the councils of government, we must guard against the acquisition of unwarranted influence, whether sought or unsought, by the military-industrial complex. The potential for the disastrous rise of misplaced power exists and will persist. -- Dwight David Eisenhower |
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> wrote in message
... > In rec.food.cooking, Peter Aitken > wrote: >> > wrote in message >> ... >> > In rec.food.cooking, Dimitri > wrote: >> > >> >> Salt and pepper the steak about an hour before cooking. >> > >> > Why do it about an hour before cooking? > > >> Lets the pepper flavor diffuse. I like to coat the steak with pepper or, >> sometimes mashed green peppercorns, and let it sit all day. > > Interesting. Am I correct in assuming that the flavor in pepper is fat > soluble? > Beats me - but the long sit does seem to improve things. The salt can be put on just before cooking. -- Peter Aitken Remove the crap from my email address before using. |
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> wrote in message
... > In rec.food.cooking, Peter Aitken > wrote: >> > wrote in message >> ... >> > In rec.food.cooking, Dimitri > wrote: >> > >> >> Salt and pepper the steak about an hour before cooking. >> > >> > Why do it about an hour before cooking? > > >> Lets the pepper flavor diffuse. I like to coat the steak with pepper or, >> sometimes mashed green peppercorns, and let it sit all day. > > Interesting. Am I correct in assuming that the flavor in pepper is fat > soluble? > Beats me - but the long sit does seem to improve things. The salt can be put on just before cooking. -- Peter Aitken Remove the crap from my email address before using. |
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In rec.food.cooking, Peter Aitken > wrote:
> > wrote in message > ... > > In rec.food.cooking, Dimitri > wrote: > > > >> Salt and pepper the steak about an hour before cooking. > > > > Why do it about an hour before cooking? > Lets the pepper flavor diffuse. I like to coat the steak with pepper or, > sometimes mashed green peppercorns, and let it sit all day. Interesting. Am I correct in assuming that the flavor in pepper is fat soluble? -- In the councils of government, we must guard against the acquisition of unwarranted influence, whether sought or unsought, by the military-industrial complex. The potential for the disastrous rise of misplaced power exists and will persist. -- Dwight David Eisenhower |
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> wrote in message ... > In rec.food.cooking, Dimitri > wrote: > >> Salt and pepper the steak about an hour before cooking. > > Why do it about an hour before cooking? Difused flavor. >> If you have >> one use an instant read thermometer about 135 to 140 for Rare. > > 140 for rare? Is your thermometer calibrated? Yes I calibrate it often just boil some water. >And with a thin piece of meat like a steak, how can you have confidence in >a thermometer? A good fillet is usually thicker the the norm and are good New Yorks. We ain't talking Safeway here. Dimitri |
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> "Dimitri" writes:
> ><EskWIRED wrote: >>Dimitri wrote: >> >>> Salt and pepper the steak about an hour before cooking. >> >> Why do it about an hour before cooking? > >Difused flavor. > >>> If you have >>> one use an instant read thermometer about 135 to 140 for Rare. >> >> 140 for rare? Is your thermometer calibrated? > >Yes I calibrate it often just boil some water. > > >>And with a thin piece of meat like a steak, how can you have confidence in >>a thermometer? > >A good fillet is usually thicker the the norm and are good New Yorks. We >ain't talking Safeway here. Just returned from grocery shopping... got a lovely chuck filet steak reserved for dinner tonight... already seasoned with s n' p w/leaperrins... gonna pan fry, with nuked spuds. Hey, I didn't eat all day and I'm starving... this will be quick, and GOOD, trust me.... meanwhile I'm on my second Phillips Screwdriver (phillips = +) (+ = extra vodka)... noshing on Cheez-ITs too. Ok, time to (hic) cook. ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- ---= Move UNITED NATIONS To Paris =--- ********* "Life would be devoid of all meaning were it without tribulation." Sheldon ```````````` |
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"PENMART01" > wrote in message ... <snip> > Just returned from grocery shopping... got a lovely chuck filet steak > reserved > for dinner tonight... already seasoned with s n' p w/leaperrins... gonna > pan > fry, with nuked spuds. Hey, I didn't eat all day and I'm starving... this > will > be quick, and GOOD, trust me.... meanwhile I'm on my second Phillips > Screwdriver (phillips = +) (+ = extra vodka)... noshing on Cheez-ITs too. > > Ok, time to (hic) cook. > > > ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- > ---= Move UNITED NATIONS To Paris =--- > ********* > "Life would be devoid of all meaning were it without tribulation." > Sheldon > ```````````` AKA PileDriver! Dimitri |
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