The Perfect Steak
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Thread: The Perfect Steak

  1. #1
    Marksman Loonster's Avatar
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    The Perfect Steak

    I'm curious to what others consider a perfect steak to be. This is my description.

    Equipment:
    • Cast-Iron Skillet
      Scissor Tongs
      Scalloped-Edged Tongs


    Ingredients:
    • Steak
      Bacon
      Pepper


    On equipment:
    My stove is a WWII era GE Electric range. Each burner has six settings: HI, 2, 3, LO, WM, and OFF.
    The Scissor Tongs are for cooking bacon, and the Scalloped-Edged Tongs are for cooking steak.

    On Steak:
    A properly cooked steak is a complete meal. My favorite steak is rib-eye, but that is too expensive for regular consumption. For everyday cooking, my preference is chuck-eye. It is about 1/2 the price and nearly the same quality.

    On Cooking:
    Cooking is the art of raising the meat to body temperature. Above 104º F, the nutritional content of meat starts to degrade. If you like your steak more done than rare (120º F), you will need to supplement your diet with other non-food items (vegetables). If you are worried about parasites, freeze your meat for 2 weeks before using it. Overcooking food to kill pathogens is not a healthy practice.

    Steps:
    [list type=decimal]
    [li]Cook bacon for breakfast, lunch, or any meal before the steak will be consumed: Turn stove to '3'. Cut bacon the bacon in half so it will easily fit in the pan. Cook the fattiest pieces first. The bacon should be flipped as soon as you put it in the pan, and then again after it shrivels a bit. (The first flip is to coat both sides of the bacon with rendered fat. This helps prevent curling.)[/li]
    [li]Consume bacon: When bacon is at the desired level of doneness, remove the pieces from the heat and place them directly in a bowl or on a plate. Eat the bacon as soon as it's cool enough to not burn your mouth. Note: I did not say on a paper towel on a plate. If you are trying to remove the fat from bacon you are missing the point[/li]
    [li]Save the fat: If lazy, cover cast iron pan and leave on stove. Otherwise, pepper the steak, place in a pyrex like container and cover with bacon grease. Place container in the fridge.[/li]
    [li]Warm the steak: All meat should be at near room-temperature before cooking. Leaving the steak on the counter for a couple hours is acceptable, but not preferred. I like to turn the stove to 'LO/WM', add the steak (with all the fat) and let the steak warm for 10-20 minutes. Note: The steak should only be 'warming' and not 'cooking'. The steak should go through very little color change (if any).[/li]
    [li]Cook the steak: Remove the steak from the pan. Raise the temperature to '2'. After the pan is hot, cook the steak until desired color on outside is reached (<1 min a side). After cooking both sides, it may be necessary to hold the steak on end to cook the edges.[/li]
    [li]Enjoy the steak: Let the steak rest for as long as it takes to grab a fork & knife and find a place to sit. When eating the steak, start with the fattiest portions first and work toward the lean. Eat until satisfied.[/li]
    [li]Argue: Others at the table may find it necessary to disagree with your version of 'cooked' and a perceived excess consumption of fat. They may think you are eating (mostly) raw meat for the shock factor. Politely reassure them that the correlation between heart disease and cholesterol is weak, and could be entirely a myth... After this attempt fails, ask them "Even if you are correct, do you know a better way to die?" [/li]
    [li]Win[/li][/list]
    “If a tyrant is one man and his subjects are many, why do they consent to their own enslavement?"

    Etienne de La Boetie (1530-1563)

  2. #2
    XCR Guru MickeyC's Avatar
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    Re: The Perfect Steak

    To complicated.

    Take a prime Ribeye, marinade for 7-10 days in the fridge or cold room.

    Then grill the bugger, high heat to sear it, 150 secconds per side and serve.

    Chewing is optinal as the steak melts in your mouth.
    Semper in excremento sum, solum profunditas mutat. 'Always in the shit, only the depth varies'

    The problem with socialism is that you eventually run out of other people's money.... Margaret Thatcher,

    Among the many misdeeds of the British rule in India, history will look upon the act depriving a whole nation of arms as the blackest.
    Mahatma Gandhi

  3. #3
    Expert Nomad's Avatar
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    Re: The Perfect Steak

    My "perfect" steak requirements would have to include a Ribeye. There are lots of other great less expensive cuts, but we are talking perfect here.

    It would have to be a nice Choice or Prime cut with lots of marbling.

    Steak would be at room temp before cooking.

    Marinating a great steak would be a serious no no...If we are talking about eating a Prime Ribeye. If we are talking flat iron, or chuck or other lesser steaks then, marinating is a good idea for 12 hrs or less. I want to taste the beef not the marinade.

    I would salt and pepper a "perfect" steak, before grilling on a grill turned as high as it will go. I generally turn on all 4 burners on my grill to high till it hits 600, and then I turn down the one directly under my steak to low and leave the others at screaming.

    Cook for 3 minutes, rotate 90 degrees and cook for 2 more minutes. Flip and cook for 3 minutes. Note the 7 minute cook time is a little long for the Rare/Medium Rare that I like my steak at, but I forgot to add that I would never consider any steak less then 1.5 inches thick "perfect". 8) Time varies depending on steak, wind conditions, and my hunger level.

    Pull the steak and place it on a cooling rack above a drip pan and lightly cover with foil to help retain heat. (wait 5 excruciatingly long minutes)

    Eat plain!!! Some possible options if you just have to have toppings would be; butter, herb butter, garlic/herb butter, or a very small amount of Texas Roadhouse steak sauce. I do enjoy grilled onions and mushrooms that I mix with the drippings and heat for 30 seconds on the side.

    There are lots and lots of other ways to make a FANTASTIC steak, but they wouldn't be perfect. Bacon anything on a steak BTW is a sin IMHO. It is like trying to mix watching your favorite sporting event while watching a really important news broadcast with Picture in Picture. You really just can't do either justice... so eat one or the other. (this does not apply to burgers BTW)

    If I could not get a Ribeye, my second choice (which is usually more expensive) would be a Porterhouse.

    I could go on and one, but alas I am now really craving a good steak for dinner (which is what I had for dinner last night).

    Riding, Shooting, or Golfing...you pick and I will be there.

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  5. #4
    Marksman Loonster's Avatar
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    Re: The Perfect Steak

    Quote Originally Posted by Nomad View Post
    Bacon anything on a steak BTW is a sin IMHO. It is like trying to mix watching your favorite sporting event while watching a really important news broadcast with Picture in Picture. You really just can't do either justice... so eat one or the other. (this does not apply to burgers BTW)
    The bacon is not on the steak, the bacon is eaten separate during a previous meal. The only purpose of bacon is to render the fat for cooking the steak in. The slightly salty smoked fat complements the steak. Theoretically you could discard the bacon without consuming it. . . but that is an even greater sin.

    Of all the fats I tried, bacon grease is the only one that works well with steak. Butter makes steak tough (it's good for post cooking or burgers). Vegetable/Canola oil are too plain. Olive oil adds the wrong flavor (but works well in marinades). I suppose I should try using tallow or coconut oil.

    I could go on and one, but alas I am now really craving a good steak for dinner (which is what I had for dinner last night).
    You can never have too much steak. Assuming it is not overcooked, I consider it impossible to get appetite fatigue from eating steak (I prefer mine bleu / rare).
    “If a tyrant is one man and his subjects are many, why do they consent to their own enslavement?"

    Etienne de La Boetie (1530-1563)

  6. #5
    Expert Nomad's Avatar
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    Re: The Perfect Steak

    Quote Originally Posted by Loonster View Post
    Quote Originally Posted by Nomad View Post
    Bacon anything on a steak BTW is a sin IMHO. It is like trying to mix watching your favorite sporting event while watching a really important news broadcast with Picture in Picture. You really just can't do either justice... so eat one or the other. (this does not apply to burgers BTW)
    The bacon is not on the steak, the bacon is eaten separate during a previous meal. The only purpose of bacon is to render the fat for cooking the steak in. The slightly salty smoked fat complements the steak. Theoretically you could discard the bacon without consuming it. . . but that is an even greater sin.

    Of all the fats I tried, bacon grease is the only one that works well with steak. Butter makes steak tough (it's good for post cooking or burgers). Vegetable/Canola oil are too plain. Olive oil adds the wrong flavor (but works well in marinades). I suppose I should try using tallow or coconut oil.

    I could go on and one, but alas I am now really craving a good steak for dinner (which is what I had for dinner last night).
    You can never have too much steak. Assuming it is not overcooked, I consider it impossible to get appetite fatigue from eating steak (I prefer mine bleu / rare).
    Rendered beef fat would work well as a substitute if you are cooking in a pan/skillet. When I buy Rib roasts I trim some of the fat off them and render it and store in the fridge/freezer to cook with. It is just as good, but different taste as rendered bacon fat (which I also always store). Same effect as bacon fat without the smokey/salty flavor. (which I love in most cases, just don't want to polute the beef flavor in this instance). Peanut oil would be another good one to try.

    I have had many a fine steak cooked in a skillet or screaming hot broiler, but for me it just has to be on a grill to be the best. (personal taste here) There is just something the flame does to the fat that a hot pan doesn't. Other less fatty cuts of meat are often better in a pan/skillet as they need to be basted in their own juices. Man I love ste ... MEAT!

    I am smoking chicken for dinner tonight on the Traeger. I was pretty excited about it till we started talking steak.
    Riding, Shooting, or Golfing...you pick and I will be there.

  7. #6
    Banned EricCartmann's Avatar
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    Re: The Perfect Steak

    Ribeye
    Cast Iron Skillet for me.
    Absolutely no marinade
    I really like Monterrey Seasoning (salt, pepper, and garlic bits)
    Like my steak medium-rare

  8. #7
    Rob
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    Re: The Perfect Steak

    I like my steaks seared on the outside, raw in the middle. A little lysanders rub, and then sear on a grill.

    For optimal health, I prefer to eat it raw. I buy local grass fed free-range beef by the half cow. I have eaten the better part of a whole cow raw over the past 2 years. Delicious and nutritious. Don't forget the organ meats, more vitamins there than in the muscle meats. (I do tend to cook the organs, I get a little squeamish there).

    Best hamburger:

    1 pound grass fed ground beef. Grind 1/4 pound grass fed bison back fat. Mix. Form patties. Grill.

  9. #8
    Super Moderator Underground's Avatar
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    Re: The Perfect Steak

    Marinade 7-10 DAYS? Ribeye?

    I think Mickey's come down with the West Nile or something, he must be running a fever and be delirious. That's the only possible explanation.

    There is no meat on a cow that needs to marinated for that long. 4-6 hours max, and none for a ribeye certainly. It will be tender, but the meat gets all nasty and mealy textured if you go too long.

    Don't overcook it, it'll be tender.



    That guy, he said I should be oblong and have my knees removed. But I don't trust him, he plays the banjo.

  10. #9
    XCR Guru MickeyC's Avatar
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    Re: The Perfect Steak

    Don't knock it until you try it.

    It's not much different to hanging meat to tenderize it. The benefit is that the marinade erodes the fat but retains the tenderness and flavor. The biggest difference is that it's much healthier whilst still retaining the texture and flavor.

    Works really well on fillet etc.

    Tried it on Ribeye and it's pretty good, but I'd agree that a top grade Ribeye with a little dry rub and regular flash grilling can be pretty nice too.

    Semper in excremento sum, solum profunditas mutat. 'Always in the shit, only the depth varies'

    The problem with socialism is that you eventually run out of other people's money.... Margaret Thatcher,

    Among the many misdeeds of the British rule in India, history will look upon the act depriving a whole nation of arms as the blackest.
    Mahatma Gandhi

  11. #10
    Banned EricCartmann's Avatar
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    Re: The Perfect Steak

    A good steak you are suppose to put the flame up as hot as it will go. Only one flip, and out.

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