Need help with steak
- Thread starter jackie7
- Start date
Alana_as
Cathlete
Hi there Jackie! well, I'm not sure if I'll have the best advice, but here it is!
On my birthday my mom got me I think what they call "Porter house steaks" or maybe New York cut steaks. Something like that, but they were VERY expensive cause I got them at Buther Boys (a butchery in case there's none where you're at).
AND my mom didn't just throw them on the grill and just guess on how long to cook them. She actually has this meat thermometer and you can set it to how rare or not you want to cook it.
It's a neat gadget and it really does work! Well, that's all I can remember with the steaks, I dont' think I've cooked them more then once or twice, so, sorry if the advice I gave you didn't help! I try! hehe
On my birthday my mom got me I think what they call "Porter house steaks" or maybe New York cut steaks. Something like that, but they were VERY expensive cause I got them at Buther Boys (a butchery in case there's none where you're at).AND my mom didn't just throw them on the grill and just guess on how long to cook them. She actually has this meat thermometer and you can set it to how rare or not you want to cook it.
It's a neat gadget and it really does work!
Well, that's all I can remember with the steaks, I dont' think I've cooked them more then once or twice, so, sorry if the advice I gave you didn't help! I try! heheHi,
A few things to note when cooking steak.
1. Gas grill temp should be Med High.
2. Let the steaks get to room temp before you grill them.
3. Once on the grill turn only once. You can do a google search for how many minutes on each side for desired doneness. The softer the teach to the touch the rarer it is. A chef once told me to touch your fatty part of of your insided arm below the elbow - should be pretty soft. That would be rare. Now continue up your arm to the wrist. Wrist should be pretty hard - that would be well.
4. When the steak is done - DO NOT cut into it. Wait 5 minutes or more before you cut it. If you cut it too soon the juices have not redistributed throughout the steak yet and the steak will not be juicy.
T-bone steaks are great, NY Strip too. Those have a bit more fat which equals flavor. The more marble in the steak the higher the fat. Rounds or sirloins are also really good but have a bit less fat. I eat them all. I love steak but will not eat if over cooked.
It is tricky for me and I have grilled many. Good luck. That is such a sweet thing to do.
One marinade I like is a bit of worchestershire and au jus (non diluted), marinate for a 1/2 hour, dry them off and brush with olive oil, and season with steak season.
Winter
A few things to note when cooking steak.
1. Gas grill temp should be Med High.
2. Let the steaks get to room temp before you grill them.
3. Once on the grill turn only once. You can do a google search for how many minutes on each side for desired doneness. The softer the teach to the touch the rarer it is. A chef once told me to touch your fatty part of of your insided arm below the elbow - should be pretty soft. That would be rare. Now continue up your arm to the wrist. Wrist should be pretty hard - that would be well.
4. When the steak is done - DO NOT cut into it. Wait 5 minutes or more before you cut it. If you cut it too soon the juices have not redistributed throughout the steak yet and the steak will not be juicy.
T-bone steaks are great, NY Strip too. Those have a bit more fat which equals flavor. The more marble in the steak the higher the fat. Rounds or sirloins are also really good but have a bit less fat. I eat them all. I love steak but will not eat if over cooked.
It is tricky for me and I have grilled many. Good luck. That is such a sweet thing to do.
One marinade I like is a bit of worchestershire and au jus (non diluted), marinate for a 1/2 hour, dry them off and brush with olive oil, and season with steak season.
Winter
Sunshine1528
Cathlete
Great advice from Winter. We grill 6 or 7 days a week here.
Another great steak is a rib eye cut. Just make sure to look for good marbling whatever cut you get. That is where the flavor lies.
We don't marinate ours, just season with your preference of seasonings but if you use a bit of salt it will help with the tenderizing process.
Another great steak is a rib eye cut. Just make sure to look for good marbling whatever cut you get. That is where the flavor lies.
We don't marinate ours, just season with your preference of seasonings but if you use a bit of salt it will help with the tenderizing process.
GMonkey
Cathlete
Yes, I think that ribeye is the best cut. I agree with what Winter wrote, but since I like my steaks charred on the outside and rare in the middle, I put my gas grill on high and let it heat up a while before I put the steaks on. I also season the meat before it comes up to temp and put it on the grill. I make a rub out of:
Kosher salt
fresh cracked black pepper
ancho chile powder
garlic powder
smoked paprika
Also, put more of it on than you think you need and really rub it into the meat.
Kosher salt
fresh cracked black pepper
ancho chile powder
garlic powder
smoked paprika
Also, put more of it on than you think you need and really rub it into the meat.