How should I cook my steak?

[BNB]

I had HEB cut me a 1.5 inch sirloin the other week, and after 2 days of thawing out, I'm cooking it tonight. One of my favorite things is the smoked sirloin at Texas L&C co, so I was thinking about cooking it like that. I've never tried to grill a steak this thick, so I dunno if I sear it, like I usually do if the outside will get too ****** up before the inside is done.

 

[Tailgate]

Eat it raw.

 

[Super_Chachi]

I'd cook that bad boy on a flat top grill (i.e. a griddle for the average joe).

 

[NB_LONGHORN]

It's all about controlling the heat. Low and slow will get it done on a steak that thick. If you want it with smoked flavor, it needs to be indirect heat. Make sure that when you go to cut that bad boy that you separate the 3 muscles that make up the steak. Reason for this is that they all have 3 distinct grains and they eat better when cut perpindicular to it.

 

[HornGrandioso]

This is a pretty good method, though I can't give you exact times. It works great with tenderloin (the whole thing, not filets) and other thick cuts.

Sear both sides on a hot fire - keep the coals on one side of the grill. Cook it like you were cooking a steak about half that size. After you've gotten a nice crust on all surfaces, pull it over to the other side of the grill, put the lid on (or close the smoker) and give it about 10 more minutes. The steak will keep cooking on the inside, and the indirect heat will make sure it cooks all the way through. You should end up with a nice medium-rare piece of meat.

 

[BNB]

I used my stovetop smoker and smoked it on low for about 30 min., then I finished it up on the charcoal grill. It was awesome. I have a regular smoker, but that stovetop smoker works great for smoking not very much meat fast.

 

[THEU]

I know you mentioned smoking that steak and others have given advice along that line, but.....
I like a thick steak like that and cook mine as hot as I can get my grill... which is usually 650 to 700 degrees. I actually wish I could get the thing even hotter, but I can't. I like a red wine marinade with lemon pepper and garlic salt. Just a touch of cummin and chili powder. I like a steak med. rare too. So I would say 4 min on each side turning once will get you there with a steak that thick. You are going to get a nice sear on the outside and tender pink in the middle. That is one hot grill!

 

[NCAAFBALLROX]

I like to do a crusted / smashed pepper thing...

Liberally coat the thing on all sides (ends, edges, etc) with freshly cracked pepper & just a hint of salt.

Then, get two good sized cuting boards & place the steak flat on one board with wax paper between the steak & wood. Then place this board on a cooler. Lay some wax paper on top, then the 2nd cutting board... sit on this sandwiched setup for about 2 minutes. Keeps the pper in there really deep; on the grill as desired.

 

[Idahorn2]

Great new board.

Learned this technique from my Dad. I think it is of Italian derivation; he certainly wasn't, but he also liked Lucchese boots and the hat everyone assumed was a Stetson was actually a Borsalino.

Works for any steak, my favorites are ribeyes and bacon-wrapped filets.

Let the meat come to room temperature.
Get the charcoal to the gray stage, having used a chimney to start it.
Put the meat on the grill and leave it there only long enough for it to get a little gray (a light sear), then turn it over.
Sprinkle, in this order, salt, garlic powder, and freshly ground black pepper. Not sure how to describe how much garlic powder to use-just not very much, a light dusting perhaps. Do all this pretty quickly so you can turn the steak again and go through the same process on the flip side. If the dripping fat causes too much of a flare-up, spray a little water on it. I like a really hot fire so the meat has a nice dark crust when it is medium rare.
The steak should be turned only once more, when the first side is done to your satisfaction.
To test doneness once it has cooked awhile, compare the firmness of the steak to the meaty muscle at the base of your thumb. When relaxed, it has the firmness of rare meat. When the thumb is touching the forefinger, it is comparable to medium rare, and the other fingers compare to medium, medium well, and well-done. Beef also begins to lose its juices when its medium rare, so tiny little pools of bloody-looking stuff appear on the surface.

Pair a bacon-wrapped filet cooked in this manner with a good scratch Bearnaise and you have a pretty good start. A Caesar salad, potatoes au gratin, and some creamed spinach add up to a classic.

 

[jimmy neeyg]

I've been grilling with some Brazilians and they love the rock salt. Works great, i've tried a lot of other methods. This is the easiest method I've done with probably the best results I've had on a charcoal grill.

Chimichuri (not sure on the spelling) was a great sauce for the steak too.

 

[CelisHorn]

I like to coat the steak with rock salt, coarse ground pepper, some spicy mustard, and a thin layer of olive oil. I then sear the steaks for about 90 seconds each side with my lump raging at about 600 degrees with the top open. I then take the meat off and let it rest for 20 minutes while my BGE gets down to about 400 degrees. Then place the steaks back on for a few minutes each side until desired temp. Tasty.

 

[Kyrie Eleison]

Pick up your steak and walk it by a warm oven. The test for doneness is whether a good vet can have the cow back on its feet in 10 mins. Any longer and you've burnt it.

 

[BNB]

So, since I started this thread I thought I would chime in again. The steak turned out great smoked on my stovetop smoker, then grilled.

I have never marinated a steak before, but after watching a Bobby Flay challenge show, I've been thinking about trying this:

Disco’s Hot and Tangy New York Strip Steaks
from Captain Eric “Disco” Dominijanni
MCB Camp Lejeune

Marinade
1 can (12 ounces) cola
1/2 cup soy sauce
1/2 cup garlic teriyaki sauce
1 habanero chile pepper, finely chopped with seeds
1 tablespoon grated orange zest
1 tablespoon freshly ground ginger
1 tablespoon extra virgin olive oil
1 teaspoon freshly ground black pepper
3/4 teaspoon fresh lemon juice
1/8 teaspoon kosher salt

4 New York strip steaks, about 8 ounces each and 3/4 inch thick
Extra virgin olive oil

1. In a medium bowl mix the marinade ingredients. Place the steaks in a large, resealable plastic bag and pour in the marinade. Press out the air, seal the bag, and turn several times to coat the meat. Place the bag in a bowl and refrigerate for 4 to 6 hours, turning the bag occasionally.

2. Let the steaks stand at room temperature for 20 to 30 minutes before grilling. Remove the steaks from the bag and reserve the marinade. Pour the marinade into a small saucepan, bring to a boil, and boil for about 10 seconds. Set aside about half of the marinade for basting the steaks. For the remaining marinade in the saucepan, reduce the heat to a simmer and cook until it has reduced to the consistency of a dipping sauce, 5 to 10 minutes, stirring occasionally. Set aside.

3. Pat the steaks dry with paper towels. Lightly coat the steaks with oil.

4. With the lid closed, grill the steaks over direct high heat (500°F to 550°F) until cooked to desired doneness, 5 to 7 minutes for medium-rare, turning once and basting with a little of the boiled marinade. (If flare-ups occur, move the steaks temporarily over indirect high heat.) Remove from the grill and let rest for 2 to 3 minutes. Serve warm with the dipping sauce on the side.

Makes 4 servings


www.commandofthegrill.com/winner_recipes.html

 

[TRRW#31]

OK. Let your steak come to room temperature. Pre-heat your oven to 500 degrees. Personally I use about a 3/4 to 1 inch ribeye. Rub your steak with Canola oil, kosher salt, and coarse black pepper. Get out your cast iron skillet. Put it on the burner and crank the heat up all the way. Place a pat of butter in the skillet and your steak immediately after. Sear on one side for 30 seconds. Flip and sear for another 30 seconds. Place the entire skillet in the oven. Bake in oven for five minutes. Remove the skillet from the oven, and place the steak on a cutting board or plate and allow to rest.

 

[VacantlyOccupied]

I don't know if I can live with the idea of soaking a perfectly good steak in Coke.

 

[Vic]

letting the steak get to room temperature is VERY important. the resting period is also VERY important. a lot of people are too impatient to wait for a good steak.

 

[NCAAFBALLROX]

Vacant, a LOT of marinades for beef (mostly the smoking kind of cooking) have Coke or Dr. Pepper as the primary or even single ingredient...

If I recall, it's the acids that are the active part of the sodas. It breaks up the meat a bit.

Do a search on your engine of choice to see what's out there.

 

[izzdog]

Love the input and I am going to try a couple of those recipes if I can break myself of the one I have used for years. I was on a camping trip with a bunch of guys and one of the guys brought steaks he had been marinating for about 24 hours and he cooked them for us that night. Best steak I ever had! I use mostly rib eyes, sometimes T-Bones.

Basic Ingredients:
- Plenty of Garlic powder
- Pepper
- Soy Sauce
- Extra Virgin Olive oil
* You can sprinkle on any other spices you like, never hurts!

I let the steaks marinade for 24 hours, soaking up the soy, oil and spices (turn over about half way through). About an hour before cooking I leave them at room temp and heat up the grill to about 600 and sear both sides for about 90 seconds and then turn the temp down to about 325 and cook for 5 minutes per side. After they relax for a couple of minutes the eating frenzy begins!

 

[GakFoo]

Houston's restaraunt's Hawaiian Ribeye, done at home (did these this weekend):

Kind of a lot of prep work/time, but worth it. I don't own a double boiler, so I used a large pot of boiling water with a 2 cup pyrex measuring cup resting on a trivet inside the large pot of boiling water as an improvised double boiler. You could also just do a smaller pan inside the larger pot. I made the marinade first thing saturday morning and marinated the ribeyes all day saturday and sunday and grilled them sunday night. Served with loaded baked potatoes and a romaine salad with chopped hard boiled egg, fresh bacon bits, cherry tomatoes, and homemade ranch dressing. Perfect meal.

Marinade:

6 oz apple cider
6 oz pineapple juice
13 oz soy sauce
13 oz sugar
1 1/2 teaspons granulated garlic
2 teaspoons chopped ginger

cook marinade ingredients in a double boiler (or, as improvised, above), for two hours. let cool and marinate ribeyes in large ziploc in fridge for 24-48 hours and grill to desired temp