Who Cooks?
 

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.

Re: Who Cooks?
 

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...

Re: Who Cooks?
 

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.

Re: Who Cooks?
 

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.

[B]Those are total cook times not each side.[/B]

Re: Who Cooks?
 

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.

Re: Who Cooks?
 

[quote=TheMalcolmConnection;733322]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...[/quote]


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

Re: Who Cooks?
 

[quote=mredskins;733325]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.[/quote]

Just to be clear, I'm [B]not[/B] 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.

Re: Who Cooks?
 

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.

Re: Who Cooks?
 

[quote=12thMan;733330]Just to be clear, I'm [B]not[/B] 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.[/quote]

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

Re: Who Cooks?
 

[quote=GhettoDogAllStars;733333]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.[/quote]


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.

Re: Who Cooks?
 

great advice, guys.

Re: Who Cooks?
 

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?

Re: Who Cooks?
 

[quote=Schneed10;733352]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?[/quote]

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

Re: Who Cooks?
 

[quote=Schneed10;733352]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?[/quote]

What he said.

Re: Who Cooks?
 

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?

Re: Who Cooks?
 

[quote=mredskins;733326]LOL! We were typing the same thing. Best method IMO.[/quote]

Haha, it truly is a great method and to mirror what he's saying, NEVER cut your steak open. It needs to rest at room temperature (tent it with some foil) for about 10 minutes.

Re: Who Cooks?
 

[quote=12thMan;733354]Yeah, I thought about grilling - maybe I will. I'm just feeling kinda lazy honestly.[/quote]

I take it you have a charcoal grill? I think my gas grill is easier and faster than doing anything in the oven.

Charcoal is a pain though, you need time to devote to that.

Re: Who Cooks?
 

[quote=Schneed10;733360]I take it you have a charcoal grill? I think my gas grill is easier and faster than doing anything in the oven.

Charcoal is a pain though, you need time to devote to that.[/quote]

Exactly. I just don't feel like effin with it. I need to invest in a good gas grill next year.

Re: Who Cooks?
 

12th just spray some pam on the broiling pan but in all reality it should not stick.

Re: Who Cooks?
 

[quote=mredskins;733366]12th just spray some pam on the broiling pan but in all reality it should not stick.[/quote]

Yup.

Use high heat at first to sear the outside, thus trapping juices within. Then lower the heat to warm the inside. You'll have to flip a few times but you'll get the tenderest, juiciest meat.

Re: Who Cooks?
 

[quote=mredskins;733325]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.

[B]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. [/B]

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.[/quote]

this was the method explained to me by an exec chef as well. pretty much make a loose fist for rare, squeeze hard for well. the area you want to poke is where you would put snuff. that area/divot on top of your hand between your thumb and fingers.

the method he and others suggest is to pan sear the steaks on the stove top for aobut a 1 min or 2 on each side at a real real hot temperature in an all metal or iron pan. then put the pan (with the steaks) in your oven on broil or real high heat for 6-8 minuntes.

this only works if you have an all metal or iron pan which is a must have for meat lovin folk. usually pans have a wooden handle, etc.

Re: Who Cooks?
 

Grill that baby. Rub it down with some kosher salt, fresh cracked pepper, and garlic powder. 5-7 minutes on each side depending on the thickness. Let it rest when it comes off the grill before cutting into it. And never cut into it when it's on the grill or it dries out.

Re: Who Cooks?
 

who else is hungry now??? Damit!

Re: Who Cooks?
 

I just ate and I'm hungry again thanks 12th. Now follow this.

You need to buy a Weber Charcoal Chimney. You fill it up with charcoal and two pieces of news paper under it and in 15min your ready to go. Here is a link
[url=http://www.lowes.com/ProductDisplay?partNumber=197879-505-7416&langId=-1&storeId=10151&productId=1057001&catalogId=10051&cmRelshp=sim]Shop Weber Charcoal Chimney Starter at Lowes.com[/url]

Now for cooking you steak. I would salt & crack pepper on both sides. Get a pan (cast iron is best) nice and hot and cook them hard on both side for 5min and they will be just fine. I personally prefer pan cook over broiling. I grill 99.99% of the time so I have limited experience coking a steak inside.

Re: Who Cooks?
 

Here is what I'm talking about but you only need one.

[url=http://www.youtube.com/watch?v=_TlyXv_gwOQ&feature=related]YouTube - BBQ tip[/url]

Re: Who Cooks?
 

[quote=Schneed10;733352]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?[/quote]

precisely. When you buy a steak, you should understand that it needs to be on the grill...it begs you to be put on the grill. Give it some preseasoning to taste, and get your charcoal grill and let it cook slowly. Oh my, I'm getting hungry now.

Re: Who Cooks?
 

[quote=firstdown;733410] I would salt & crack pepper on both sides. [/quote]

Yup. Garlic salt, fresh cracked pepper (5 pepper blend is my choice), a little garlic powder, a little crushed parsley, and sometimes a little finely chopped cilantro. Cear both sides quickly to retain the juices, then put the steak off to the side of the heat source to cook slowly...Cook it to in between rare and medium rare and that's the best damn steak!

Re: Who Cooks?
 

That's messed up. I would have told him to grill it but he specified that he didn't want to. I don't wanna play anymore.

Re: Who Cooks?
 

Where is SBF when you need him?

Re: Who Cooks?
 

[quote=saden1;733455]Where is SBF when you need him?[/quote]LOL x 1,000,000!!! I just typed "pit pirate" into Google and this was the 2nd result: [url=http://www.urbandictionary.com/define.php?term=Pit%20Pirate]Urban Dictionary: Pit Pirate[/url]

Re: Who Cooks?
 

[quote=ArtMonkDrillz;733460]LOL x 1,000,000!!! I just typed "pit pirate" into Google and this was the 2nd result: [url=http://www.urbandictionary.com/define.php?term=Pit%20Pirate]Urban Dictionary: Pit Pirate[/url][/quote]


LOOOOOOOOOOL.... It has 500 thumbs up....boy did he ever move on and piss on more people.

Re: Who Cooks?
 

[quote=saden1;733455]Where is SBF when you need him?[/quote]

I was gonna ask the same thing.

Re: Who Cooks?
 

Wow that is crazy about SBF. I love to watch his videos he just so awkward in them that you can't help but laugh.

Re: Who Cooks?
 

[quote=ArtMonkDrillz;733460]LOL x 1,000,000!!! I just typed "pit pirate" into Google and this was the 2nd result: [URL="http://www.urbandictionary.com/define.php?term=Pit%20Pirate"]Urban Dictionary: Pit Pirate[/URL][/quote]

that is so freaking hilarious

Re: Who Cooks?
 

If it isn't thin (less than 1 1/4) get your grill or cast iron skillet as hot as you possibly can. 2 minutes on both sides. Then pop it in a 450 degree over for 3-4 more minutes. The grill/pan will sear it and the dry heat in the overn will finish it evenly and leave it moist. This is the way to do it if you want to cook a steak like a genuine $100 steak house. They always sear and finish in oven.

Re: Who Cooks?
 

[quote=jsarno;733414]precisely. When you buy a steak, you should understand that it needs to be on the grill...it begs you to be put on the grill. Give it some preseasoning to taste, and get your charcoal grill and let it [B]cook slowly[/B]. Oh my, I'm getting hungry now.[/quote]

This is craziness. A steak should be cooked as fast as shit. Slowly cooking it will dry it out. I know how to cook one thing. Steak. HOT AND FAST. Sear the living crap out of it.

Re: Who Cooks?
 

[quote=FRPLG;733472]This is craziness. A steak should be cooked as fast as shit. Slowly cooking it will dry it out. I know how to cook one thing. Steak. HOT AND FAST. Sear the living crap out of it.[/quote]

That's what I was saying. A slow cooked steak never gets anywhere near rare.

Re: Who Cooks?
 

OK, did someone in here add that entry to urban dictionary?

Re: Who Cooks?
 

[quote=ArtMonkDrillz;733460]LOL x 1,000,000!!! I just typed "pit pirate" into Google and this was the 2nd result: [URL="http://www.urbandictionary.com/define.php?term=Pit%20Pirate"]Urban Dictionary: Pit Pirate[/URL][/quote]

OMG that is SOOO funny. Good old SBF. What a whack job.

Re: Who Cooks?
 

[quote=saden1;733491]OK, did someone in here at that entry to urban dictionary?[/quote]

I plead the 5th