How do you cook your steaks?

[Mike N]

I dont give a rats ass how its cooked as long as theres no pink...

Dad, is that you??

 

[Will_White]

I dont give a rats ass how its cooked as long as theres no pink...

... You could just eat the charcoal

 

[Mike N]

... You could just eat the charcoal

It would probably be more tender and taste better.

 

[zontar]

On the grill--it can be gas or charcoal or my favorite--wood--preferably apple or mesquite.
A bit of sauce or spices can bring out the flavour if used in moderation.
And then cook it to your preference.

 

[zontar]

It would probably be more tender and taste better.

Not if you cook it right.
I like it a bit pink--but not all pink--I find it difficult to chew otherwise.

but eat it the way you want it--and let others eta it the way they want to.

 

[fingerguy]

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?

Grill only: Weber of course.

It depends on it's thickness. Really thick which I avoid for it's tricky to get it right 2mins 30secs to 3 mins each side. I am also known after to do an addition 30-secs each side.

If thinner about 2mins each side.

 

[Fishheadjoe]

I'm in the only flip it once camp. Hot grill and only Montreal steak spice and a few drops of coffee extract. I leave it be until I see a bit of blood/juice rising on the top of the steak. Flip it and leave it on the grill for half the time as it took for the first side. Medium rare every time!
Sides for me are;
-grilled tomatoes - cut ripe tomatoes in half, cover the flat top in kosher salt. Oil the hot grill and place the tomatoes salt side down on the grill. Room temp tomatoes will take about as long as the steak to cook. Using a sharp ended spatula, remove the tomatoes and sprinkle with the tops balsamic vinegar
-grilled asparagus - break asparagus to remove dead ends. Marinate them in a combination of olive oil, balsamic vinegar, cracked black pepper, fresh crushed garlic and kosher salt. Let them sit at room temp for a couple of hours.
-cut a red pepper into 1/4 inch slivers and cut a firm, sharp cheese (smoked if you can find it) into half inch sticks. Using sliced prosciutto, roll three or four asparagus spears, a slice of the red pepper and one of the cheese sticks into a tight roll and hold together with a tooth pic. These can be grilled at the same time as the steaks.

You will thank me later....

Fishheadjoe

 

[PortlandBass77]

I turn that grill to full blast and make it singgggg

 

[Mike A]

Rare to Medium Rare... and get that "steak sauce" crap off the table.

 

[Will_White]

I thought you all might find this interesting, I usually use the chimney method.

 

[rtslinger]

Seared over high heat med rare.

 

[Oddly]

Wow. I cannot believe I've only discovered this thread today.
I am now desperate for steak and plan on working my way through everyone's suggestions to find the best one!

 

[bigdaddybass12]

Salt, pepper, cooked on Charcoal !! Well done for me!!
just realized I bumped a 6 year old post back to life!

 

[rogerbmiller]

Lately I am rubbing my steak heavily in a salty rub, tehn 3 minutes per side on the big green egg at 450. Perfect every time.

 

[fig]

Usually eat T-bone or porter house at home. I get 'em to room temp, lay 'em on a very thick layer of salt. Heavily salt the remaining side, salt so thick I can't see the meat. Seriously.

Let sit for 30 to 45 minutes. Rinse all the salt off. Dry the steaks as best I can. Put on a preheated max hot grill. Mrs. fig and I like medium-rare.

Doesn't come out salty tasting, just improves the flavor alot. It WILL come out salty tasting if left to sit for more than an hour, which I did once. Once...

We like 'em better than most (not all) steak places around here.

I rinse the salt off over a large bowl. Very salty, sludgy solution that I dump on ant piles. Gets their attention and the mound either dies (depending how deep it is) or moves somewhere else.

Now I'm hungry for steak, but our grilled cheese sandwich and soup planned for tonite just ain't gonna be the same LOL.

 

[buldog5151bass]

Either a HOT cast iron pan (turned only once, so you get a nice crust on both sides), or over a charcoal grill.

Rare.

 

[pie_man_25]

Cast Iron pan. Lightly season the steak with a pinch of salt and fresh ground black pepper on each side, and let it sit there while the pan heats up. Not too long, maybe forty seconds per side. If it's not bleeding I don't want it.

I mean I will want it and eat it, just not as much.

I feel like smashed potatoes and asparagus are pretty natural to have with it, as well.

Edit: I also like my steaks with a side of brains and zombie threads.