Who Cooks?

[12thMan]

I know we have a few chefs around here.

Quick question, so I'm cooking a couple of steaks for dinner tonight. [No, I'm not grilling.] These are pretty good New York strips from Trader Joes, not terribly expensive or anything.

How long do you suggest I cook each side if I'm shooting for medium/rare? In the past I've peppered each side while it's still in the pan cooking, but I'm open to suggestions on that too.

Thanks.

[TheMalcolmConnection]

It really depends on the thickness and how hot your grill is. I use the finger test... Basically put your pointer finger and touch the pad at the bottom of your thumb and then feel with your other hand. That should be how the steak feels at medium rare, then the middle finger for medium and so on...

[TheMalcolmConnection]

If you want a REALLY nice crust, get some kosher/sea salt, crush your own peppercorns and then let them sit on the meat at room temperature for about an hour.

[KLHJ2]

In the Oven at 450 degrees for 10 to 12 minutes for medium 7-8 for medium rare. You can cook it directly on the oven rack to mark both sides and give a grilled appearance.

Those are total cook times not each side.

[mredskins]

Here is the best way I have learned to cook steaks fro man Executive chef from one of the Marriott's I use to work at.

Take your hand and make a lose fist. touch the muscle right below your thumb, the bulge. Feel how lose it is? That is rare on a steak. Now slowly tighten it about have power that is medium; then squeeze as hard as you can that is well done.

Now using that method depending what you want cook your steak and poke it with your finger or spatula to get it to the same feeling as your fist. NEVER CUT A STEAK TO SEE IF IT IS DONE; you let all the blood out and make it a dry.

I would try putting your oven on broil place the steaks in a broiling pan on the meduim rack and use the method above flipping them once.

[mredskins]

Originally Posted by TheMalcolmConnection

It really depends on the thickness and how hot your grill is. I use the finger test... Basically put your pointer finger and touch the pad at the bottom of your thumb and then feel with your other hand. That should be how the steak feels at medium rare, then the middle finger for medium and so on...

LOL! We were typing the same thing. Best method IMO.

[12thMan]

Originally Posted by mredskins

Here is the best way I have learned to cook steaks fro man Executive chef from one of the Marriott's I use to work at.

Take your hand and make a lose fist. touch the muscle right below your thumb, the bulge. Feel how lose it is? That is rare on a steak. Now slowly tighten it about have power that is medium; then squeeze as hard as you can that is well done.

Now using that method depending what you want cook your steak and poke it with your finger or spatula to get it to the same feeling as your fist. NEVER CUT A STEAK TO SEE IF IT IS DONE; you let all the blood out and make it a dry.

I would try putting your oven on broil place the steaks in a broiling pan on the meduim rack and use the method above flipping them once.

Just to be clear, I'm not grilling outside. So you suggest broiling inside the oven as opposed to frying/cooking stove top?

Good tip on not letting the blood run out.

[GhettoDogAllStars]

For med/rare I broil on the top rack with a broil pan for 7 mins each side (for 1" thick steak). I tenderize my cut just a bit and I use montreal seasoning.

[GhettoDogAllStars]

Originally Posted by 12thMan

Just to be clear, I'm not grilling outside. So you suggest broiling inside the oven as opposed to frying/cooking stove top?

Good tip on not letting the blood run out.

Yes, I would recommend broiling over frying. It actually works really well.

[mredskins]

Originally Posted by GhettoDogAllStars

For med/rare I broil on the top rack with a broil pan for 7 mins each side (for 1" thick steak). I tenderize my cut just a bit and I use montreal seasoning.

I just use the middle rack becasue it gives me some lee way as the top goes pretty quick and sine 12th is a newb he may want to do so. t oeach is own and the cut of the steak makes a huge difference.

the thicker the steak the lower on the rack. if it is too thick and you are on the top rack you are going to end up charring the outside and have a raw middle.

[12thMan]

great advice, guys.

[Schneed10]

Dude, grill that bad boy! You have a good looking steak, to do anything but grill it is a waste IMO.

Broiling won't ruin it but nothing beats a grilled steak. Why aren't you grilling it?

[12thMan]

Originally Posted by Schneed10

Dude, grill that bad boy! You have a good looking steak, to do anything but grill it is a waste IMO.

Broiling won't ruin it but nothing beats a grilled steak. Why aren't you grilling it?

Yeah, I thought about grilling - maybe I will. I'm just feeling kinda lazy honestly.

[saden1]

Originally Posted by Schneed10

Dude, grill that bad boy! You have a good looking steak, to do anything but grill it is a waste IMO.

Broiling won't ruin it but nothing beats a grilled steak. Why aren't you grilling it?

What he said.

[12thMan]

One more elementary question.

If I broil it and use a pan, should I grease/oil the pan. I mean just slightly? And if I decide to go with rack inside the oven, shouldn't I wrap foil around it?