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I use naiadknight's method for salting. Maybe not quite as extreme, but I put probably 2 tsps or so of salt on each side, along with a generous amount of pepper on a 1.5 lb steak. I let it sit salted and uncovered in the fridge overnight. This not only lets the salt flavor permeate the meat a little more deeply, but it break down the protein structure so that the steak will be more tender.
And I use sbhikes method for cooking: cook in a low oven until ~105-110 inside (higher temp for fattier cuts so more of the fat renders), then sear in a hot cast iron pan. I coat the pan with a little bit of tallow, but this is not really necessary, especially if you are making a pan sauce or cooking onions in the pan after cooking the steak. Both of these endeavors are highly recommended. And she is right; the resting after searing is arguably the most important step. If you slice into it while it's still hot, the juice will come out of the muscle fibers. This means a less juicy steak and a more juicy plate. Lose-lose situation. Until you lick the plate. Still, juice is better inside the steak. For more awesome science and what not, check out some Food Lab posts:
[url=http://www.seriouseats.com/2012/05/how-to-grill-a-steak-guide-food-lab.html]The Food Lab: How to Grill a Steak, a Complete Guide | Serious Eats[/url]
[url=http://www.seriouseats.com/2011/03/the-food-lab-more-tips-for-perfect-steaks.html]The Food Lab: More Tips For Perfect Steaks | Serious Eats[/url]
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I prefer mine seared for a bout 30-60 seconds on each side on a ripping hot charcoal grill and served bloody with at least a whole onion and a pound of mushrooms that have been sauteed in a brick of Kerrygold butter over the top. Salt and pepper everything to taste and throw some garlic into that sautee once in a while.
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Cori +1
Garbage in Garbage out
Steak houses use top of the line CAFO meat
what are you using
we are grass fed in our house... now steakhouse steak tastes like shit
we also use a compound butter, varies by the day..
Parmesan garlic rosemary anyone?
or perhaps lemon lavender black pepper... yes it works
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It might just be your meat. Not all cows taste the same, and also many ranchers are having issues getting enough hay for their cattle. What the cows eat effects their flavor and fattiness. My favorite cuts are sirloin and ribeye; chucks also have that great, meaty flavor but they are not good for steak (you need to braise for hours). No need for butter on the ribeye, but the sirloins can be a little lean once in a while.
I grind together some spices (coriander, bay leaf, mustard seed, salt and pepper) and smear on the steaks, and then cook on a low flame in the gas grill. Nummy!
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i'll use some of these methods if i'm really trying to impress somebody. but, if i'm just cooking for me and don't want to make much of a production of it, i salt and pepper it, let it sit for a bit (out of reach of the dog), and toss it on the grill using the finger test for doneness. when i don't feel like grilling, i still salt and pepper, get a cast iron pan good and hot, throw on a big pad of kerrygold butter, put the steak on top of the butter, do some pull ups, flip it, pull ups, finger test again, and eat. tastes as good as any steak i have in restaurants...but i'm also using conventional meat. i think what matters more than prep and cooking are the cut of the meat, and what you're pairing it with.
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[video=youtube;MtIiR7DBAqY]http://www.youtube.com/watch?v=MtIiR7DBAqY[/video]
Do what this man says.
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[QUOTE=quelsen;957533]Cori +1
Garbage in Garbage out
Steak houses use top of the line CAFO meat
what are you using
we are grass fed in our house... now steakhouse steak tastes like shit
this is a biased opinion. steakhouses use the best dry aged meat and have much more superior methods of cooking than you could ever get at you house. plus more fat is more flavorin the restaurant business. grass-fed steaks cost way too much. I'll stick with my grain fattened beef until I can one day afford to buy a side of a grass-fed cow. Obviously, the nutritional value is superior. Lemon lavender sounds pretty gross for a steak, just sayin
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Thanks for the ideas. It sounds like im undersalting for sure.
I mostly eat steak from outback, if I eat out... i don't think they use a salamander there, butI could be wrong.
I haven't found local grass fed beef yet. Except Whole Foods, and the beef there is way more expensive and has practically no marbling whatsoever.
The local "butcher" just sells the same nasty steak that Sam's club does... but at a premium. Yeck!
by watery I don't mean juicy... It tastes like someone injected the steak with plain water. This is something I've noticed recently... last couple months. They were a lot better before.
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[QUOTE=merryish;957483]I let mine get to room temp, pat dry, sear on high in a dry pan on both sides for about 2-3 min per side. Then finish off in a 400 degree oven for about 2 min per side. I season with salt and baste with butter after cooking - nothing else. "Recipe" courtesy of Alton Brown, and the steak in question is usually a grass-fed boneless ribeye.
Comes out fabulous every time. Hmmm, might have one tonight. :)[/QUOTE]
I second the Alton Brown method. Perfect steak.
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[QUOTE=2tall;957587]Thanks for the ideas. It sounds like im undersalting for sure.
I mostly eat steak from outback, if I eat out... i don't think they use a salamander there, butI could be wrong.
I haven't found local grass fed beef yet. Except Whole Foods, and the beef there is way more expensive and has practically no marbling whatsoever.
The local "butcher" just sells the same nasty steak that Sam's club does... but at a premium. Yeck!
by watery I don't mean juicy... It tastes like someone injected the steak with plain water. This is something I've noticed recently... last couple months. They were a lot better before.[/QUOTE]
Outback cooks on a wood-fire grill and some steaks are seared on a flat-top. I believe it's partially gas as this is what Carrabba's uses and they are owned by the same company. I worked for Carrabbas's, but I could be wrong as Bonefish is OSI owned too and there grill is completely wood-fired.
