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How to cook the perfect steak

 
 
Tue 29 Jul, 2008 08:25 am
Ok, I am going to share this as I think everyone should eat good steak. Up to you to try it.

What you need:

Olive oil
Montreal steak seasoning
NY Strip Steak (about 3/4 inch thick is fine. If you get thicker, they sometimes don't cook through.)

Trim the fat off the sides (unless you like it.)
Pound the steak with a good tendorizer to loosen it up.
Brush the steak with olive oil. Not too much, but coat it.
Sprinkle seasoning on it. It is spicy, so don't be too generous. Use the flat side of your tenderizer to get seasoning into the meat.
Do this to both sides.

Make sure your grill is very hot as you want to sear in the juices.
Put your steaks on the grill at a 45 degree angle and let them cook 3 minutes, rotate them 90 degrees and cook for an additionl 3 minutes.

Flip and do the same thing. 3 minutes, rotate, 3 minutes.

Turn off your grill and let them sit 5 minutes without direct heat.

Now, I like my steaks medium well, and this is how they come out. If you like them rarer, you can play with cooking times.

You should end up with a very juicy steak that is easy to chew, flavorful and delicious.

Good luck and let me know how your steaks are!
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mysteryman
 
  2  
Tue 29 Jul, 2008 08:30 am
You had me till you said medium well.
Mine have to be RARE.
I wanna be able to put a band-aid on it and send it back out to graze.

Oh well, I guess I'll have to play with the cooking time a little bit.
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McGentrix
 
  1  
Tue 29 Jul, 2008 08:35 am
I'd suggest 3 minutes, flip, 3 minutes and done. Should keep it nice and bloody for ya. :wink:
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DrewDad
 
  1  
Tue 29 Jul, 2008 09:57 am
Ribeye or New York strip (a thick Porterhouse will do in a pinch). NO THIN CUTS!

Pink or red in the middle. Dark juices. It's acceptable to have a crispy part on the outside, but in general the thing should NOT be carbonized.

Kagle's seasoning (only obtainable in Lubbock), but sometimes a minimalist salt and pepper approach works.

Must have baked potato to mop up the juices on the plate....


Dammit. Now I'm hungry, but I packed my lunch.
0 Replies
 
DrewDad
 
  1  
Tue 29 Jul, 2008 09:59 am
The above does not apply to aged cuts. Aged meat should be slow roasted, with a minimum of seasoning.
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fgkee
 
  1  
Wed 30 Jul, 2008 01:02 am
sounds good. i'll have a try
tsarstepan
 
  1  
Tue 17 Apr, 2018 11:42 am
@fgkee,
0 Replies
 
McGentrix
 
  1  
Wed 18 Apr, 2018 08:08 am
I have recently purchased an Anova sous vide heater. I have been using that on my steaks to get consistency, but my wife thnks they come out too rare for her... I believe they are yummy.
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