• TalkBass has been independent since 1998. Add your voice.
    Create a free account to reply to discussions, view embedded media, and browse with fewer display ads.
    Join free Log in
    Want zero display ads or expanded classifieds tools? Compare plans.

How do you cook your steaks?

Gazman

Gazman

May 30, 2010
474
3,075
Coffs Harbour, Australia
#1
I'm hungry, and someone is Barbecuing meat not far away. I need a distraction!

So, let's say you have a hot plate, grill, hob or your choice of cooking thingy, and a nice thick steak (again your choice).

How do you cook it?

I've converted to turning every 20 seconds, on a very hot grill, until cooked to the desired wellness (med-rare please). Then, a few minutes to rest, before setting on a plate, some seeded mustard and Worcestershire sauce...perfection.


What say you? How do you steak?
 
  • Like
Reactions: Tbone76 and MCF
#2
In a very hot (a drop of water should "spit" off the pan" flat iron skillet, I sear one side of the steak using a simple dry rub of salt, pepper and maybe a little garlic powder. I do this for approx 3 minutes (depending on thickness) in a tiny bit of veg oil (olive oil will burn at these temps), flip it and throw the whole shebang into a preheated oven set to 450 for about 10 minutes (this also depends on the steak, whether its bone in or not, etc.). It's a smoky process.

The best purchase I ever made was a real cast iron pan. It takes steak to another level.
 
  • Like
Reactions: MattZilla, DinoRock, Grumry and 3 others
#3
Ribeye 1.5~2 inches thick. Room temp for wifey, chilled for me. Salt, black pepper, and a dash of garlic salt, hot hot hot grill toss them on and turn hers every 10 to 15 seconds about one minute total each side. Mine goes on count to 10 flip it count to 10 and off. Both go on a plate and covered by another plate for a few minutes then served up. Mine will still be cold in the middle hers is a warm pink center.
 
  • Like
Reactions: Frozen J
#7
I have a big heavy cast iron skillet that only ever gets wiped out with paper kitchen roll, never washed in detergent, so it is nicely 'seasoned'. I put it on the Wok burner while I'm preparing the meat, so that the pan gets searingly hot.

My favourite steak is a nicely marbled sirloin about an inch thick (although I also like ribeye). I prepare it very simply by brushing it with oil and then sprinkling with a little garlic salt. I use rapeseed oil rather than olive oil or suchlike, because I find olive oil too strongly flavoured and I never season with pepper at this stage because the pepper burns in such a hot pan. The pan is big enough to put four good sized 10-12 oz steaks in, but I only ever put two at a time in so that the pan stays as hot as possible. I took a tip from some of the Michelin starred chefs, who are all over the TV in the UK, and resist the urge to constantly prod it around the pan or flip it...it stays where it is for two minutes on one side, then two minutes on the other (approximately) so that each side has a really good char on it. Then I use my tongs to flip them up onto the fatty edge and get that nice and crispy for a minute or so. They then get taken out of the pan onto a warm plate, given a good grind of black pepper and covered with another warmed plate to rest for 3-4 minutes.

While the steaks are resting I plate up some nice crispy baked potatos and put a good dollop of coleslaw onto them (or sometimes I'll have fries) and a nice rocket salad with a vinagrette dressing. Then simply whack the steaks on the plate.

I don't mess about with any sauces - good steak should be enough on it's own - and if I've done it right I'm rewarded with a steak thats got a nice caramelised 'crust' all round but is still pink and meltingly tender inside.

Damn...now I have to go shopping for some steak for dinner tonight.
 
  • Like
Reactions: DinoRock and Mike A
#9
After years of: 10cm thick scotch fillet, seared (hot as shag) on all 6 sides (4/4/1/1/1/1), then into the oven @ 130C for 20mins (while I cook my chips), I've recently become a convert to the simmer-in-a-bag method and finish by searing. It's superior in every way.

 
Last edited:
#10
Well, first we have a nice conversation with a decent bourbon or corn whiskey.

Meat is a rib or strip steak, seasoned liberally with salt, pepper, garlic, thyme then grilled over very hot coals, and cooked as you like it.
Baked or mashed pots.
Green salad.
Asparagus grilled or steamed then tossed in tarragon butter. Broccoli if you can't get decent asparagus.

Pinot noir at the table, or maybe a pale ale.
 
  • Like
Reactions: Atshen
#12
Kinsman said:
Well, first we have a nice conversation with a decent bourbon or corn whiskey.

Meat is a rib or strip steak, seasoned liberally with salt, pepper, garlic, thyme then grilled over very hot coals, and cooked as you like it.
Baked or mashed pots.
Green salad.
Asparagus grilled or steamed then tossed in tarragon butter. Broccoli if you can't get decent asparagus.

Pinot noir at the table, or maybe a pale ale.
Click to expand...
Add some grilled red and/or green peppers, and I'm with you.
 
  • Like
Reactions: Joedog
#14
Ox Boris said:
After years of: 10cm thick scotch fillet, seared (hot as ****) on all 6 sides (4/4/1/1/1/1), then into the oven @ 130C for 20mins (while I cook my chips), I've recently become a convert to the simmer-in-a-bag method and finish by searing. It's superior in every way.

Click to expand...

"Hi, Mom. This is Andrew. He's my....he's gonna simmer my steak!"

You can have sous vide. I'll take fire.
 
  • Like
Reactions: 96tbird

Latest posts

Top Bottom
Back