Can We Talk About Steak...

I feel like I always cook it the wrong way and I'm just not that familiar with the different cuts. Like whats tender and cooks quick vs. what has to cook for a long time.

Whats your favorite cut of meat and how do you cook it (ie, grill, bake, stir fry etc...)

Thanks!

Re: Can We Talk About Steak...

My favorite steak is skirt steak...I marinate it for about 48 hours then I grill it fast and quick...I like it rare and you don't want to overcook skirt steak because it will be super tough and chewy.

Any thick cuts like a london broil definitely need marinade to help tenderize and take a while to cook. I prefer to grill it, but I will also broil it. I like a nice char on my steaks.

Filet mignon, again, marinated and seared for a nice crust. My favorite way to cook it is to do steak au poivre, pepper crusted in a brandy cream sauce.

I personally don't like steaks on a bone, and they take longer to cook anyways.

Re: Can We Talk About Steak...

My personal favorite is Porterhouse. It's a prime cut so there is no need to marinate it. I do like Alton Brown's at home dry aging method though. It makes a difference!

Generally I grill or pan broil a good piece of meat like that. In my opinion - if you have a good cut of steak and you like the taste of pure beef (I do) - a little salt and pepper and maybe a pat of butter are really the only seasonings you will need for a good steak. But - there are times I want a little extra oomph - so I will sautee some onions with butter and a little sugar - or I'll sprinkle a little blue on top for a little extra bite.

I prefer steak to be rare to medium rare. Here's the thing.. it's hard to give you 'time' on a steak - you have to learn the texture you are looking for by touch. It's kind of a trial and error thing initially. Or you could use a meat thermometer.

Another favorite - that I've only ever been able to get at the butcher is Hangar steak. You need to marinate it and grill it for the best results.

Filet mignon is always the 'prized' cut for most people but it's just not my favorite. When I do cook it, I prefer it with a red wine reduction or pan sauce.

A version of filet mignon that I actually do like is Chateaubriand - it's the best piece of the large tenderloin and is considered 'the lover's cut' because it's big enough for 2. Seared and served with a lush bearnaise or a nice demi glace - it's really lovely.

For lesser cuts (chuck, flank) - I love to use a good marinade and either grill or broil. My favorite is soy, ginger, lots of garlic, brown sugar and a little olive oil. In the last 10 minutes of marinating I will usually throw in some balsamic vinegar to give it a little kick. I do NOT leave vinegar on steak for longer than 10 minutes. It does something to the texture and color that I find unappealing in a grilled or broiled steak.

Flank steaks and skirt steaks can be grilled and sliced thinly against the grain for fajitas. They also work well if you marinate them, slice them and then stir fry them.

Cubed chunks of sirloin or chuck are great for stews. Seared for color and then braised in the stew liquid until cooked through.

Message edited 7/29/2010 9:07:34 AM.

Re: Can We Talk About Steak...

My favorite is skirt steak with a terriyaki marinade..cooks really quickly and it's always tender and delicious!

Re: Can We Talk About Steak...

didn't want to quote, but I agree with Ro about the cuts and how I like them but..

My favorite cut is a Ribe Eye on the bone. I grill it or broil and only put salt, pepper and garlic. Sometimes I will sautee onions and mushrooms. DH likes it with A1.

Re: Can We Talk About Steak...

I love flank steak, and also rib eye. Flank Steak I marinate for a day or two and BBQ it. I don't cook meat in the house, only on the BBQ.

I use the Cheek, Nose & Chin method to make sure its done the way I want, and I find that really accurate.

Re: Can We Talk About Steak...

Re: Can We Talk About Steak...

Posted by rojerono

Posted by racheeeee

I use the Cheek, Nose & Chin method to make sure its done the way I want, and I find that really accurate.

I haven't thought of that in YEARS. I like it somewhere between my cheek and chin.

Re: Can We Talk About Steak...

Well, you have to feel the steak and if it feels like your cheek, its quite rare, if it feels like the tip of your nose, its medium rare, and if it feels like your chin, its well done.

It always works for me!

Re: Can We Talk About Steak...

Re: Can We Talk About Steak...

Message edited 7/29/2010 3:14:49 PM.

Re: Can We Talk About Steak...

well, I learned this from the best chef in the world. Sir Prince Gordon Ramsay MBE OBE King

Re: Can We Talk About Steak...

Ribeye. We season it with only sea salt, pepper and EVOO, and throw it on the grill. It comes out great every time.

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Re: Can We Talk About Steak...

Re: Can We Talk About Steak...

DH & I prefer porterhouse steak & Rib Eye on the bone. The bone adds ALOT of flavor, so we prefer bone in rather than boneless cuts.

I don't marinade either of these - I just do a fast dry rub about 10 minutes before grilling with some Olive Oil. These types of cuts just taste better when left simple IMO.

I also make sure to let the steaks sit at room temperature for at least 10 minutes before cooking.

I have a flat non-stick grilling pan that sits across 2 burners on my stove-top - I heat that & grill them right on there.

Depending on the size of the steaks I grill anywhere from 5-10 minutes on one side & a little less for the other side - we prefer our steaks medium.

Let sit for a few minutes so the juices have time to settle in nicely.

Re: Can We Talk About Steak...

Thanks for all your help!