Steak

[Davaroo]

I worked in a Sicilian restaurant. We did a great 6 oz. filet that was pan sauteed on one side and then slid into a HOT (think 450 degrees) oven to finish cook.
This searing seals the outside and retains the juices inside the meat. This is a pretty common trick among chefs. My wife does it to all large cuts of meat she intends to roast.

But Im with the BBQ group - grill that thing!

 

[debilorrah]

Oh come on you guys - do you think if we had a grill I would even post this question??

PUHLEEZE!!

Sara took "her" bbq to her friends house months ago and never brought it back. That is why I was stuck broiling/baking the things.

 

[NancyDz]

Time to get on Sara's a$$ to get that grill back.... I grill 2 or 3 X a week... I could not be without my grill for long.

Hope your steaks were good!

 

[Chicksdigit]

Years ago, when Money was funny......... ( I just enjoy saying that) and we didn't have a grill I took some bricks and cinder blocks and put them on the patio cinder blocks around the sides and bricks in the middle, and took an old refrigerator rack and made a grill, you can put foil over the top if you need to cover them but the front is open and you can use charcoal or different kinds of wood, Hickory etc. anyway when you are done and you have a grill you take up the cinder blocks and bricks sweep the patio and it's all good. Not everything has to come from Walmart or even the Barbeque Grill store. I do have a Gas Grill now but with me and my two little girls I usually just grill on my little Hibachi type grill. Easy to use easy to clean and stores easily. There is no comparison hands down the flavor of a grilled steak is better than any steak panfried, broiled or baked on an oven.

 

[seismic wonder2]

OK, OK, OK On goes the Chef's Hat (toque)


Now,
-First you want a steak that's at least 1in thick with at least OK marbling look for PRIME or CHOICE graded meats. (Select is a marketing ploy to sell shoeleather to the uneducated)

-Next open all the doors and windows and vents turn on a fan in the kitchen.

-Get a HEAVY cast iron skillet ROCKET HOT.
-coat your meat in oil, S/P, and a little garlic.
-put the meat in the pan and cook for at least 2 to 3 minutes (until dark browned) NOT BURNED then turn it and cook for 3 to 4 minutes (the pan is cooler, it takes longer to brown)
It's going to smoke spit and sputter all over everything so lay out tinfoil accordingly.
Brown = flavor
burned = garbage

When you sear like this, you are not "sealing in the juices"... Browing adds flavor and caramalization to the meat. The juices naturally move away from the heat because meat contracts as it cooks.

After the meat is browned it's "Rare"
For medium rare throw it in the oven (400) for about 5 min
meduim well 7
well 8

THEN REST THE MEAT!!!
put it on a plate covered loosly with foil. FOR AT LEAST 5 MINUTES!!!

Resting meat allows it to relax from being in the intense heat. The relaxation will allow the juices to re-distribute throughout the meat.
If you don't rest the meat all the juices will be in the center of the meat and when you cut it they will run all over the plate and look nasty instead of making your steak nice and juicy.


Anyway, the trick is to have a HEAVY cast iron skillet SUPER HOT!!!

If it cools too much or isn't hot enough the steak won't brown and will leak juices then boil in it's own juices making the meat tough and leathery.

 

[19Dawn76]

I have never heard of anyone frying, baking or broiling steak. I'm addicted to the grill I got DH for fathers day last year. I even grill veggies and pineapple.

 

[debilorrah]

Quote:
We did grill everything til the kid too kthe grill. She insists it is hers and she can do with it what she wants!

I guess we buy a new one and tell her to keep her selfish paws off of it!!!!