How to grill steakhouse steak?
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From: MAHT-O-MEDI
Originally Posted by VTEC_Junkie' date='Mar 20 2007, 08:20 PM
or maybe they rub butter on the steak before throwing it on the grill for searing.
(stolen from some random comedian)
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Oh man I'm going to miss good steak when I move to Seattle permenantly.. Our Canadian Mad Cow beef is damn good. Anyone know if it's legal to import Canadian beef yet?
There are two main schools of thought about how to grill a steak.. One is that you flip it as little as possible to keep the juice in, so you turn it once and only once during the cooking. The other is that at the very beginning you use a very high heat to sear the outsides and keep the juices in.. Both work well IMO.
Whatever you do, patting down the steak with olive oil goes a very long way. A very good restaurant with great quality beef will typically pat it down with just olive oil, kosher salt, and sometimes coarsely ground (or cracked) pepper. The worse quality your meat, the more you'll want to season it. When seasoning, I like to use some pre-packaged Montreal seasonings.. No idea what's in there, but it comes out pretty damn good.
There are two main schools of thought about how to grill a steak.. One is that you flip it as little as possible to keep the juice in, so you turn it once and only once during the cooking. The other is that at the very beginning you use a very high heat to sear the outsides and keep the juices in.. Both work well IMO.
Whatever you do, patting down the steak with olive oil goes a very long way. A very good restaurant with great quality beef will typically pat it down with just olive oil, kosher salt, and sometimes coarsely ground (or cracked) pepper. The worse quality your meat, the more you'll want to season it. When seasoning, I like to use some pre-packaged Montreal seasonings.. No idea what's in there, but it comes out pretty damn good.
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From: Columbus
Originally Posted by NFRs2000NYC' date='Mar 21 2007, 11:12 AM
If its 1400F, then its probably a salamander. Ovens arent capable of that sort of heat.
Something along these lines....
http://www.cooking.com/products/shprodde.asp?SKU=707468
High end places have Infrared electric elements.
There are certain places that cook steaks on griddles, but, in essense, you are frying the steak. The fat melts, and the steak frys in it. While it DOES taste good, its not what I am looking for when I want a good steak. I want the flame taste.
Something along these lines....
http://www.cooking.com/products/shprodde.asp?SKU=707468
High end places have Infrared electric elements.
There are certain places that cook steaks on griddles, but, in essense, you are frying the steak. The fat melts, and the steak frys in it. While it DOES taste good, its not what I am looking for when I want a good steak. I want the flame taste.
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From: Queen City, NC
Originally Posted by vader1' date='Mar 21 2007, 11:27 AM
Its bad enough you kill the animal to eat it but now you are gonna use its own milk that it uses to nurture its young as a topping?
(stolen from some random comedian)
(stolen from some random comedian)
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From: Queen City, NC
Originally Posted by Kremlin' date='Mar 21 2007, 12:16 PM
Oh man I'm going to miss good steak when I move to Seattle permenantly.. Our Canadian Mad Cow beef is damn good. Anyone know if it's legal to import Canadian beef yet?
There are two main schools of thought about how to grill a steak.. One is that you flip it as little as possible to keep the juice in, so you turn it once and only once during the cooking. The other is that at the very beginning you use a very high heat to sear the outsides and keep the juices in.. Both work well IMO.
Whatever you do, patting down the steak with olive oil goes a very long way. A very good restaurant with great quality beef will typically pat it down with just olive oil, kosher salt, and sometimes coarsely ground (or cracked) pepper. The worse quality your meat, the more you'll want to season it. When seasoning, I like to use some pre-packaged Montreal seasonings.. No idea what's in there, but it comes out pretty damn good.
There are two main schools of thought about how to grill a steak.. One is that you flip it as little as possible to keep the juice in, so you turn it once and only once during the cooking. The other is that at the very beginning you use a very high heat to sear the outsides and keep the juices in.. Both work well IMO.
Whatever you do, patting down the steak with olive oil goes a very long way. A very good restaurant with great quality beef will typically pat it down with just olive oil, kosher salt, and sometimes coarsely ground (or cracked) pepper. The worse quality your meat, the more you'll want to season it. When seasoning, I like to use some pre-packaged Montreal seasonings.. No idea what's in there, but it comes out pretty damn good.
I'm more a fan of the multiple turns. My current grill just doesn't hold a heat above 500
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From: Southern Part of Heaven
[quote name='Saki GT' date='Mar 21 2007, 06:55 PM'] Another good post - people here know how to grill steaks!
I'm more a fan of the multiple turns. My current grill just doesn't hold a heat above 500
I'm more a fan of the multiple turns. My current grill just doesn't hold a heat above 500
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Another thing to consider is hood open/hood closed, not just because of how high the heat gets, but the type of heat and how it's concentrated.
Hood closed will get hotter, but you get hotter air surrounding the steak in its entirety -- top, sides, etc. Hood open, more or less only the bottom of the steak is heated. If you want a rare steak, you might get the best results with the grill as hot as you can get, hood open only. If you want one that's a little more evenly cooked, you should spend more time hood closed like in the picture shown above.
If you're a fan of searing both sides of the steak before cooking, you should do your searing as hot as possible, hood open -- keep the steak cold wherever possible until the outside is seared so the juices don't flow out.
Another interesting thing to think about is preparing the meat before grilling. Steak turns out best when it's room temperature before grilling, so take it out of the fridge 30 minutes ahead of time. Some folks even like to massage it with olive oil to loosen it up and warm it slightly.
Picking steaks is another spot where people go really wrong -- they pick the bright red juicy looking steaks. These are the worst steaks. Your best steaks will be "aged", and a hefty premium is often charged for aged steaks. Basically the cow is slaughtered and stored for a while before they cut it into steaks -- as a result, the meat is a dark purply colour. The darker the steak, the better. It may look less appetizing when raw, but the superior steaks are always aged.
Hood closed will get hotter, but you get hotter air surrounding the steak in its entirety -- top, sides, etc. Hood open, more or less only the bottom of the steak is heated. If you want a rare steak, you might get the best results with the grill as hot as you can get, hood open only. If you want one that's a little more evenly cooked, you should spend more time hood closed like in the picture shown above.
If you're a fan of searing both sides of the steak before cooking, you should do your searing as hot as possible, hood open -- keep the steak cold wherever possible until the outside is seared so the juices don't flow out.
Another interesting thing to think about is preparing the meat before grilling. Steak turns out best when it's room temperature before grilling, so take it out of the fridge 30 minutes ahead of time. Some folks even like to massage it with olive oil to loosen it up and warm it slightly.
Picking steaks is another spot where people go really wrong -- they pick the bright red juicy looking steaks. These are the worst steaks. Your best steaks will be "aged", and a hefty premium is often charged for aged steaks. Basically the cow is slaughtered and stored for a while before they cut it into steaks -- as a result, the meat is a dark purply colour. The darker the steak, the better. It may look less appetizing when raw, but the superior steaks are always aged.