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Best way to prepare steaks

  • se-alum
    Fab4Runner;746938 wrote:That's unfortunate. Salt brings out a lot of flavors in a lot of food. The best chefs in the world have access to top quality food on a daily basis and they use salt to enhance it.
    Exactly. You'll never see Bobby Flay cook a steak w/o salting it first.
  • ZWICK 4 PREZ
    I thought salting it pulled moisture out of it?
  • OneBuckeye
    ZWICK 4 PREZ;746942 wrote:I thought salting it pulled moisture out of it?

    I do too. Not a fan of putting it on early. Thus I consult Alton Brown and I do what he does.

    For the cast iron pan style. Kosher Salt on imediately before
    [video=youtube;PiQ0VOJmCbg][/video]

    For high heat grilling/broiling and dry aging instructions. He goes Kosher salt 30 minutes before grilling to pull "protien laden moisture" to surface to help with searing.
    [video=youtube;F-cjyCeC_D4][/video]
  • password
    I Wear Pants;746787 wrote:That seems um, stupid?

    Too much salt is bad but salt is definitely a good spice. And this isn't coming from someone that uses a bunch of salt either, I haven't put any salt on my food that wasn't in the dish to begin with (IE in the recipe which I usually reduce the salt anyway) for at least 5 years.


    Stupid?
    You can put whatever you want on your food but we don't use salt.
  • justincredible
    McFly1955;745858 wrote:-enjoy (and keep that A1 shit away from it)

    +1billion
  • password
    Fab4Runner;746938 wrote:That's unfortunate. Salt brings out a lot of flavors in a lot of food. The best chefs in the world have access to top quality food on a daily basis and they use salt to enhance it.
    I am not saying that you or anyone else is wrong for using salt, everyone just has their own preference when it comes to cooking food. When we eat out at a restaurant we don't ask for no salt but when we are cooking we don't use it.
  • password
    se-alum;746941 wrote:Exactly. You'll never see Bobby Flay cook a steak w/o salting it first.


    Because Bobby Flay uses salt doesn't mean that his way is the only way. I just think if you have a good cut of meat that there is no need to ruin it with a bunch of spices or steak sauce. There are some people that will pour a half bottle of steak sauce on their steak and brag about how good the steak was, how would they know if the steak was good, why not just save some money and buy a pack of bubble gum and a bottle of steak sauce, start chewing the gum and drinking the sauce together and just imitate the act of eating a steak.
  • Con_Alma
    I laugh when I see people add salt to a fully prepared meal before they have even tasted it.
  • Fab1b
    Con_Alma;746994 wrote:I laugh when I see people add salt to a fully prepared meal before they have even tasted it.

    What if they are using bacon salt?
  • THE4RINGZ
    Fab1b;747000 wrote:What if they are using bacon salt?

    Bacon flavored salt? On a steak? That is a win-win-win
  • Con_Alma
    Fab1b;747000 wrote:What if they are using bacon salt?


    What if it's already bacon salted?
  • j_crazy
    I use something similar to alton's method, but i've been doing it without ever seen that clip. i just do it that way. i like the idea of preheating the skillet before putting it on the burner.
  • cruiser_96
    Hey!? I enjoy the taste of A-1 steak sauce. (Even kind of like it on my fries from time to time.)

    And - perhaps to piss even more of you off - my wife and I are fans of the A-1 marinade! :D :D :D

    One thing we were hipped to just last summer was the 5-minute rule after pulling it from the grill. We put the steaks on a plate and then cover it will foil for 5 to 7 minutes. D-I-V-I-N-E!!!
  • OneBuckeye
    Con_Alma;746994 wrote:I laugh when I see people add salt to a fully prepared meal before they have even tasted it.

    We are talking about salting during the preperation of the steak not after its been cooked...
  • Con_Alma
    OneBuckeye;747046 wrote:We are talking about salting during the preperation of the steak not after its been cooked...


    Ooooh brother. I read the thread. I know what you were talking about. I spoke of something different to add to it.

    After it has been prepared is what I referenced.
  • karen lotz
    cruiser_96;747011 wrote:Hey!? I enjoy the taste of A-1 steak sauce. (Even kind of like it on my fries from time to time.)

    And - perhaps to piss even more of you off - my wife and I are fans of the A-1 marinade! :D :D :D

    One thing we were hipped to just last summer was the 5-minute rule after pulling it from the grill. We put the steaks on a plate and then cover it will foil for 5 to 7 minutes. D-I-V-I-N-E!!!
    A-1 Chicago Steakhouse marinade is awesome on chicken, never had it on steak before.
  • Early Cuyler
    ZWICK 4 PREZ;746942 wrote:I thought salting it pulled moisture out of it?

    You are partially correct. When salting a steak, you need to put in on a few minutes before throwing it on the grill. The salt will will dissolve into the muscle fibers, drawing moisture in. If you do not give the salt enough time to do so (i.e. it is still laying on the outer layer of the steak) it will draw moisture out.
  • McFly1955
    What about rinsing steak (and meat in general) in the sink before preparing?

    I never do, but I was watching an old episode of Cake Boss last night and Buddy was running steak under the sink to rinse them all off before cooking, and I was like WTF. He has proven to be a pretty could cook in some of the Cake Boss eps, so am I missing something?
  • BCBulldog
    I have been using the method described here, except finishing it on a grill instead of in a pan. It has produced the best steaks I have ever had anywhere.
    [video=youtube;9NK7jqWpaiY][/video]
  • OneBuckeye
    McFly1955;747119 wrote:What about rinsing steak (and meat in general) in the sink before preparing?

    I never do, but I was watching an old episode of Cake Boss last night and Buddy was running steak under the sink to rinse them all off before cooking, and I was like WTF. He has proven to be a pretty could cook in some of the Cake Boss eps, so am I missing something?

    Never heard of that or done that. weird.
  • queencitybuckeye
    McFly1955;747119 wrote:What about rinsing steak (and meat in general) in the sink before preparing?

    Bad idea. Anything needing killed in/on the meat will be taken care of by proper cooking. Washing it speads any bacteria to the sink and surrounding counter, increasing the risk of food-borne illnesses.
  • vball10set
    this one's for you, Fab :cool:

  • Fab1b
    vball10set;747151 wrote:this one's for you, Fab :cool:


    Oh yes sir, however Kim you just lay there and look pretty. I'll cook the meat, just be ready for it :)!!
  • McFly1955
    queencitybuckeye;747143 wrote:Bad idea. Anything needing killed in/on the meat will be taken care of by proper cooking. Washing it speads any bacteria to the sink and surrounding counter, increasing the risk of food-borne illnesses.
    That's exactly what I thought. Although microscopic, there are little splatters from everything you put under the running water, it would go everywhere. nasty.
  • Fab1b
    I only rinse my meat after it's been played with :)