How do I make the perfect steak?

Discussion in 'The Mainboard' started by Talking Head, Oct 23, 2011.

  1. Talking Head

    Talking Head The Bag Man
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    What cut should I purchase, what seasoning should I use, and how long should I cook it? Leaving for the store soon so give me your best recipe if you've got one. :heythere:
     
  2. I <3 bama cock

    I <3 bama cock Sharks are born swimming
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    strip, salt pepper, touch of olive oil. No more no less
     
  3. Ball Gag Giorgio

    Ball Gag Giorgio do you like being chief of police?
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    baste that sucker in a1 and ketchup. grill until well done.

    :nomnom:
     
  4. OHW

    OHW Well-Known Member
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    Buy Nebraska beef for starters.
     
  5. Iron Mickey

    Iron Mickey face your fears, then cum on them
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    Your dinner isn't perfect if you have to make it yourself. I thought you were wifed up?
     
  6. JonathanCoachman

    JonathanCoachman The Coach
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    Add milk and boil over hard
     
  7. Black Falcon

    Black Falcon Carnivore and Voyeur
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    tandn's steak recipe from his cooking thread sounds awesome:

    When I do steak I keep it pretty simple on the sides. Let the steak do the talking. Whipped potatoes with a little butter, salt, pepper, and cream, and maybe a green side (asparagus or a salad).

    With steak my favorite way to cook it is to sear and finish it in the oven. So:
    - Get a pan screaming hot with a small amount of oil (oil has to have a high smoke point, so no butter or extra virgin olive oil)
    - sear the steak flipping only once to get a crust on both sides.
    - finish in a 350 degree oven until desired temperature is acheived.

    once the steak is finished you will need to let it rest, so put it to the side on a cutting board. at that point drain the oil in the pan leaving the fond (residual steak juice and fat). add red wine (or whiskey), along with a small bit of balsamic vinegar, and beef stock while the fire is still hot to reduce. finish with a pat of butter and you have a great finishing butter sauce.

    [​IMG][/quote]
     
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  8. Fancy

    Fancy anyway...here's Wonderwall
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    Serious response :like:

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    I can't add to this thread.
     
  9. bro

    bro Hey Hermano
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    if looking for a budget steak that is good as shit, get the chuckeye steak....

    so fucking good, usually around 4.99 a lb....
     
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  10. bro

    bro Hey Hermano
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    salt pepper... cast iron that shit for like 3-4 mins each side... finish in oven for 5 minutes on 450
     
  11. TheChatch

    TheChatch Big Paws On A Puppy.
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    Ribeye cut at 2"
    Olive oil
    Cabernet sauvignon Red wine
    Sea salt
    Course cracked pepper
    Shredded or mashed garlic
    Dried parsley and rosemary

    Pour the cab over the steak about an HR before you want to grill. Then the olive oil. Use your hands to rub in the garlic, sea salt, cracked pepper and parsley/rosemary.

    If you're doing the grill, you want to sear both sides for a minute at 900-1100 degrees, then move to indirect medium(400-450) heat for 2 minutes each for a medium rare finish.

    If indoors, preheat oven to 400. Sear each side in a cast iron skillet as hot as you can get it. Pull off and finish in oven for 4-5 min while you try and clear your kitchen of smoke. You should get an evenly cooked, medium rare finish with a nice crust on both sides. Set aside on a cutting board while you prep your plate. Serve with horseradish, sautéed mushrooms, and steamed artichoke/asparagus/broccoli
     
  12. Talking Head

    Talking Head The Bag Man
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    Had it last night man, don't want to overdue a staple.
     
  13. Talking Head

    Talking Head The Bag Man
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    :cmonson: She's cooking everything else, I just like to grill pieces of dead flesh.
     
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  14. Iron Mickey

    Iron Mickey face your fears, then cum on them
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    be cool, man, be cool
     
  15. Talking Head

    Talking Head The Bag Man
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    This is serious shit man. I've had a bad weekend. Fucking death valley has fucked us up real bad this year.
     
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  16. Iron Mickey

    Iron Mickey face your fears, then cum on them
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    I wish I could say I was sympathetic to the Auburn plight.
     
  17. I <3 bama cock

    I <3 bama cock Sharks are born swimming
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    your tears taste so sweet
     
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  18. Boom TittyMilk

    Boom TittyMilk User Formerly known as Big R
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    Thread made me hungry at the beginning now it has made me sad.
     
  19. lsufball19

    lsufball19 Well-Known Member
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    Rib Eye
    - marinate in cabernet for a few hours (if you can, don't go too cheap)
    - melted butter
    - lean and perrans
    - garlic (salt or minced will work)
    - tony's

    cook rare. i've actually used a green egg and gotten a huge wood fire going and cooked it just enough to sear both sides and then cooked for a few minutes each side at lower heat, fucking delicious.
     
  20. Talking Head

    Talking Head The Bag Man
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    [​IMG]
     
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  21. I <3 bama cock

    I <3 bama cock Sharks are born swimming
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    [​IMG]
     
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  22. Joe_Pesci

    Joe_Pesci How can less be more? It's impossible
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    +1 for well-done with ketchup
     
  23. Sam Elliott

    Sam Elliott Job title: Assistant Bouncer at the Double Deuce
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    Bumping for my future interests next time I cook steak
     
  24. kslim

    kslim EMAW
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    become friarjuggs wife and go to one of those fancy restaurant chains and pay 100 dollars
     
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  25. Daniel Ocean

    Daniel Ocean I only lied about being a thief
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    you get a bitch to cook it for you.
     
  26. supercity

    supercity TMB's house honky
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    Go fuck yourself with that budget shit.
     
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  27. Lionel Hutz Esq.

    Lionel Hutz Esq. Works on contingency? No, Money down!
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    Don't you see? You did add to the thread!

    tra la la la la la
     
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  28. TheChatch

    TheChatch Big Paws On A Puppy.
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    Chuckeye? Really? Pay the extra 3.00 a pound and at least get a top sirloin.
     
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  29. DutchTiger

    DutchTiger Well-Known Member
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    Talking Head
    You're gonna want a ribeye.
    Let it get up to room temp. Should take a lil over an hour. (set it on a stove to cheat a bit.)
    melt a stick of butter and cover the steak with the butter
    Get Kosher Salt and ground black pepper and season liberally on each side.

    Make sure your grill is as hot as it goes and plop that sucker on there. Flip it no more than 3 times. I do 3 minutes each side and then I'm done. Don't worry about the flare ups as you'll only be cooking it for a short amount of time.

    I'll paypal you $5 if this isn't better than anything else posted in here.
     
  30. GeneralPaton

    GeneralPaton Courage is fear holding on a minute longer.
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    I usually keep it really basic but this sounds incredible, doing it next time I cook a steak.
     
  31. TheChatch

    TheChatch Big Paws On A Puppy.
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    You absolutely do not need to cover a ribeye steak with an entire stick of melted butter, guy. You shouldn't need butter at all, really. A filet is a different story, but a ribeye? Nah.
     
  32. DutchTiger

    DutchTiger Well-Known Member
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    Trust me. I always use a whole stick just because butter is so cheap. A whole stick of butter is not going to "stick" to the steak. Most of it will fall off. Trust me here.
     
  33. bro

    bro Hey Hermano
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    when on a budget, you do what you gotta do
     
  34. CUAngler

    CUAngler Royale with Cheese
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    I've seen people say to leave the steak out for a while, but I really don't get it. I like putting it on the grill cold, that way you can sear the outside and have less of a chance of over cooking it. I like having a nice contrast between the inside and outside of a steak. If you are cooking at a hight temp, you don't always get that with a room temp steak. Damn I'm jonesing a steak now.

    Over cooking= anything above 125 degrees btw.
     
  35. CraigAnne Conway

    CraigAnne Conway Putting that ball into the basketball ring
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    You should go fuck yourself. Queer
     
  36. DutchTiger

    DutchTiger Well-Known Member
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    I think it has something to do with a chemical reaction or somethin like that. May be one of those myths we all swear by.
     
  37. TheChatch

    TheChatch Big Paws On A Puppy.
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    I can agree with this. However, if you sear above 1000 degrees, you will get a great crust in short time, without fucking up the center. If you sear at 750, it is more difficult to control that. I like to have the steak close to room temp when I throw it in a pan, or on the grill.
     
  38. TheChatch

    TheChatch Big Paws On A Puppy.
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  39. CUAngler

    CUAngler Royale with Cheese
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    Yeah, there are a ton of variables that are more important in determining the outcome of a good steak, so I guess it's pretty arbitrary as to whether or not it makes a difference.
     
  40. ramszoolander

    ramszoolander Ferrous and Fabulous
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    I'm with TheChatch on the indoor method, except I heat the skillet with a bunch of pepper and kosher salt on the bottom. When the pepper starts to smoke, I throw the steak on. Great crust. Turn over and repeat.

    One of the best steaks you can do is on a whole tenderloin. It's called a "bavette" or flap steak. I've never been able to buy it by itself. You just buy the whole tenderloin (costco, etc., have them), and trim off the big part at the top that doesn't seem like part of the tenderloin. Brown it on all sides in a skillet, then stick it in the oven for like 6 minutes. This recipe is fantastic if you like steak medium rare/rare: http://food.rlove.org/2008/11/bavette-lchalotte-bistro-steak-with.html Hanger steak is pretty badass, too.
     
  41. HatterasJack

    HatterasJack Is your refrigerator running? It's Mike Hunt.
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    It's more important if you are using thick cuts (which you should be). From fridge to grill with a thick cut will have a very cold center unless you cook the shit out of it. I like to cook it pretty rare and this really helps.
     
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  42. Weedlord420

    Weedlord420 Jabooty Football
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    leaving it out until room temp isnt some myth

    its as simple as having an even temp throughout the steak so it cooks more evenly and predictably

    fuckin rubes
     
  43. Champ

    Champ Well-Known Member
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    Maybe I've mjssed it but didn't see it mentioned so far. When you sear the steak, you then have to let it rest for at least as long as you seared it before finishing the cooking at lower heat.
     
  44. TheChatch

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    I should add that when doing a steak in a cast iron skillet, you should use a small amount of olive oil in the pan you want something with a high smoke point, so don't use extra virgin. Peanut oil and sesame oil also have high smoke points. When you have the oil as hit as you can get it, season the oil with a teaspoon if minced garlic and set the cut in when they turn dark brown, usually 20 or so seconds after adding the garlic.
     
  45. TheChatch

    TheChatch Big Paws On A Puppy.
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    I do this as well.
     
  46. southside

    southside Well-Known Member
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    Why would you burn the garlic before putting the meat on it? That sounds retarded
     
  47. Wu

    Wu LKY did nothing wrong
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    because you're a sophisticated and smug cunt
     
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  48. Champ

    Champ Well-Known Member
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    Girl I'm seeing is a cook at one of Montreal's best restaurant...it's one of the things her teachers put a lot of emphasis on when she was in school. And it really works...try it out, you'll see the difference.
     
  49. Can I Spliff it

    Can I Spliff it Is Butterbean okay?
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    I like making a whipped butter with chopped green onions on top and a bit of tumeric or powdered garlic, depending on what I've having for sides
     
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  50. TheChatch

    TheChatch Big Paws On A Puppy.
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    You're seasoning the oil with the garlic. Burning the garlic is inconsequential.