And done to perfection.
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Porterhouse,NY strip and top sirloin are my favorite steaks and prefer them over rib eye because most of the rib eyes that I have tried have a line of connective tissue that i always end up chewing, but one cannot forget about delicious medium rare rib roast.
Any tips on cooking a steak in a pan or a George Foreman Grill? Those are my only options since I live in an apartment not on the ground floor!
If I do it in a pan I do it like in the videos I posted but the results of using a pan really depend on how strong your burner is.
[quote]WestCoast7 wrote:
Any tips on cooking a steak in a pan or a George Foreman Grill? Those are my only options since I live in an apartment not on the ground floor![/quote]
For george foreman, just put it on for 5 minutes, take it off and tin it for another 5 min. If you have an oven, the broiler is like an upside down grill. You have to get the meat within 6-8" of the element, but it cooks very similar to the grill. IMO though, you should get an APT with a balcony or something, every man needs a steak, and every steak needs a grill, thus every man needs a grill. A good fresh steak on the grill is 10/10 everytime. A good fresh steak on the foreman / broiler is 9/10 MOST of the time, 8/10 sometimes. Not to mention chicken marinated and then grilled is 100% better than marinated and baked or pan seared. I use the foreman all winter long, but it goes in the closet April 1.
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Ribeye, is my fave as well! Nothing like that beautiful marbling, even better if it’s aged.
I can’t believe I havn’t noticed a T-bone shout out in this thread yet…fatty cow meat ftw
t-bone and porterhouse.
[quote]brian.m wrote:
-my pre-dinner warmup[/quote]
Well played.
recently ive been doing a flank steak under the broiler about once a week, we marinate it for ~24hrs, i like it a lot. hopefully i will remember about this thread and return to post the recipe for you all in a couple days.
What I just started to do, although I have been reading about it for years, is allowing the meat to come to room temperature before cooking it. HOLY SHIT it makes a difference. Oh yea, rib eyes and flank steaks are the shit!
[quote]jfiorini wrote:
What I just started to do, although I have been reading about it for years, is allowing the meat to come to room temperature before cooking it. HOLY SHIT it makes a difference. Oh yea, rib eyes and flank steaks are the shit![/quote]
This is key to getting a perfect medium rare. The inside Temp can get up to temp without the outside overcooking and drying out. Think about it. Your fridge is what 37 - 40 Degrees? Room temp is what 70 ish? Thats 30 degrees of difference if you let it get to room temp. So if you take your meat out of the fride and throw it on the grill, you have to get the outside of the steak 30 degrees hotter than you otherwise would have to to get the middle to the desired temp. Now I don’t use a thermometer, I go by timing, but you get a much better peice of meat and you can cook it for less time, making it jiucier, if you let it get to room temp.
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Anyone know of any way to braise on the grill? I’m not a huge fan of using an oven for steak so was wondering how to go about braising a steak on the grill? Maybe tin foil?