Calling all Americans, Argentinians or anyone who's an authority on Steak

asrnj77 · May 30, 2020

This past year I’ve been all about Sous Vide for the steaks. I like it because you can’t over cook the meat. Just season with a little kosher salt and fresh black pepper. Toss it in the bag and vacuum seal. Place it in the water with the sous vide element and cook it for 75 minutes at 129 degrees Fahrenheit. Take it out and toss it on a hot grill for a few minutes to sear, and it’s perfect. The sous vide allows the entire steak to cook evenly so you don’t get well done parts in the thinner ends and rare in the middle. Just medium rare throughout.

Faz · May 30, 2020

Thickness is key for me. Too many cuts ruined by the butcher making a great piece of steak too thin.

My favourites are filet mignon or rib eye. Let it sit at room temp for an hour. Pat dry. Lots of pepper. Salt to taste. Never cook more than medium rare. Filet mignon being very lean, is usually better with a sauce. The French classics come to mind. Béarnaise for example.

Oven to 375
Hot Cast iron pan
melt 2 Tbsp unsalted butter In
1 Tbsp grape seed oil until butter becomes hazelnut colour
Sear 1- 1 1/2 minutes each side depending on thickness Basting with butter. Caramelize some shallots in the remaining butter with some thyme.

Place steak on a cookie sheet with shallots on top. Put in oven for 5 minutes. Remove and tent the meat with foil. Let it rest for at least 10 minutes. Perfect rare to medium rare steak.

Nothing more absurd than steak that is cold in the middle.

jsducote · May 30, 2020

Another sous vide'r here. Any steak which needs more than salt, black pepper, garlic, and smoke isn't worth my time or effort.
Here's a picanha I made (137 °F@ 4 hrs) just before my girl enabled 'immuno-compromised mode' requiring everything to be well-done:

SkunkPrince · May 31, 2020

All due respect to my sous vide brothers and sisters, that is not how I learned but it's hard to disagree with your results!

As long as you get a sear. 😁

STANDY · Jun 1, 2020

X350 XJR
Seared rare to medium rare, a little salt & pepper. If I eat a steak, which is not often, I want to taste steak not sauce.

100% agree

Butcher for 20 years and I don’t do sauce. Salt, pepper and cook in butter.

Scotch fillet or Ribeye for the US crew Seasoned with salt and pepper

9 minutes to cook the perfect steak

heat pan to hot as hell
Add a golf ball size dab of butter and wait to it starts to turn brown

1.5 Minutes sear one side
1.5 Minutes sear other side
3 minutes in 200C oven
3 minutes rest

Dor_42 · Jun 1, 2020

X350 XJR
Seared rare to medium rare, a little salt & pepper. If I eat a steak, which is not often, I want to taste steak not sauce.

Insert Steve Carell "Thank You" GIF

Salt and pepper, a little olive oil - that's it! Sometimes I'll make some home made (family recipe) Chimichurri.

MikiJ · Jun 1, 2020

If the weather won't let me grill outside then Standy's method is best.
My personal preference is a bone in rib steak with the fat-cap left on.
Without the bone or the fat-cap then you have a Delmonico which I would prefer over properly cut tenderloin.

bigdubnick · Jun 1, 2020

2lb Ribeye... Coffee Rub + smoked at 185 til @125 degrees + sear at the end (with butter) = damn near perfect

bigdubnick · Jun 1, 2020

or.... cast iron skillet sear all sides of a filet...toss in the oven til temp is where you want it, then while resting on a plate add a pad of butter to the cast iron plus chunks of garlic for sauce/topping

amfalconer · Jun 1, 2020

Anyone deep fry? Especially good for fillet, and creating the right crust.

Not that I do this, but have had one served to me, it was pretty good.

Vercingetorix · Jun 1, 2020

amfalconer
Anyone deep fry? Especially good for fillet, and creating the right crust.

Not that I do this, but have had one served to me, it was pretty good.

Must try.

SkunkPrince · Jun 1, 2020

Interesting all of the rib steak fans. I much prefer the texture and flavor of a strip streak. I don’t like a steak that is too soft.

amfalconer · Jun 1, 2020

I'm the exact opposite, strip, or sirloin in the UK (I think) comes in at the bottom of my list, bit too dense for my liking, less flavoursome and all to easy to overcook.

I'm a big fan of rump, I can't find a satisfactory US equivalent, granted it has less fat and marbling, but me is the perfect medium for infusing flavours, and perfect for cooking rare in my experience.

And it's generally one of the cheaper cuts over here

p4ul · Jun 1, 2020

amfalconer
I'm the exact opposite, strip, or sirloin in the UK (I think) comes in at the bottom of my list, bit too dense for my liking, less flavoursome and all to easy to overcook.

I'm a big fan of rump, I can't find a satisfactory US equivalent, granted it has less fat and marbling, but me is the perfect medium for infusing flavours, and perfect for cooking rare in my experience.

And it's generally one of the cheaper cuts over here

If, indeed it sells!

I often get it reduced, run it thru a food processor add pork dripping, black pepper (as much as you think then 50% more at least) pat on salt just before bbq - best tasting burgers ever, guaranteed!

Larry S · Jun 1, 2020

Quality steak .....Salt and pepper 24 - 48 hours prior to cooking. Hot grill or pan.
Outside Skirt Steak .. Salt, pepper And Lemon ... same drill.

amfalconer · Jun 1, 2020

Lemon, now there's something!

Ness · Jun 1, 2020

Once in London, I recommend you to go to Smokestak.

If any of you to Brazil, write to me for advice. That is the best country for steaks.

STANDY · Jun 1, 2020

Fry half a onion place in bottom of slow cooker sear two pieces of Oslo bucco place on top of onion cover with a heap of sliced onion un-cooked and come back 8 hours later.

UncleBuck · Jun 1, 2020

STANDY
Fry half a onion place in bottom of slow cooker sear two pieces of Oslo bucco place on top of onion cover with a heap of sliced onion un-cooked and come back 8 hours later.

We call that stew here!
I might have to come down and coach you up a bit, Andy.
It's those "better" halves pushing that crock-pot stuff....wantin' us to eat less and simplify cleanup.

Use the hummingbird method, good sex first and only then a good meal, none of this wine and dine on a maybe.

ExpiredWatchdog · Jun 1, 2020

Weber grill, hot enough to singe the hair on your knuckles. Just grilled two fillets last night and used a digital meat thermometer for the first time. The cuts were almost two inches thick so in the past it was guesswork. The thermometer made it perfect (135F medium-rare for me and 145F medium for wifey).

Nothing on them, not even salt.