The art of cooking steaks
- Thread starter jalimon
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Interesting, thanks. But better cooked on a charcoal fire I think. I;ve had it in some Brazillian steakhouses and it is fantastic. Never tried to cook it. How do you prepare it?
Yup this is what I do. Low and slow and then reverse sear on a cast iron pan. So good!
I like the sous vide too. But I dont like the soft crust. I like the slightly crispy crust from a reverse sear.
Charcoal grilling is my taste. It gives meat a flavour you can’t get any other way. I use a Weber grill with a lid. The lid is key for consistency. My grill model is integrated into a table with a propane lighting feature and an easy to clean ash removal system. It makes charcoal grilling clean and easy as far as the physical part goes. But you still have to get the meat right and grilling outdoors with charcoal in different weather conditions takes practice. You’ll have to “learn” your grillI. It’s not easy but well worth the effort. One nuance to keep in mind is that the middle of the grill is hotter than the perimeter.
I’ve tried many different briquettes and hard wood charcoals. I’ve settled on Weber brand (no chemical additives) natural briquettes which came to market only a few years ago. This charcoal can be found in some hardware stores and BBQ stores. Kingsford brand is probably the best for flavour but does have additives. One uniform layer of charcoal is all you want. Too much will be too hot. Too little will be too cold. To get started remove the upper grill and make a pyramid of charcoal in the middle of the lower grill then light it. Once the briquettes are a uniform grey color (about 20-30 mins depending on wind speed and outside temperature) spread them out in one full layer and drop the top grill on. You’re ready to go.
I buy high quality meats at either Pusateri’s in Toronto or, if you’re in the western GTA, Marilu’s in Burlington. Neither is inexpensive but I’m a big believer in “you get what you pay for”. They both have friendly knowledgeable butchers and servers plus a great selection of meats. All of it top notch and they accept custom orders. I often buy prime grade New York strips around 16 oz’s available at both stores for about $35 a pound but they do have others in the mid to high $20’s. Pusateri’s has 5 different cuts of New York strips! No matter what steak you choose it should be at least an inch and a quarter to an Inch and a half thick. Both of them sell a steak spice called “Barbarians” sourced from Barbarians Steak House on Elm Street downtown. It’s unique and everyone I’ve served it to liked it. Salt, pepper, and light garlic or whatever your personal fave is works too for spicing your meat. Just be sure to use something because plain meat is boring.
I allow the meat to come to room temp one hour before I light the charcoal. It’s critical especially for bone-in steaks. A cold bone will keep a good portion of the meat raw. For T-Bones I first grill the steak standing straight up on the bone for 3 minutes to make sure the bone is hot. Now I’m sure some will disagree with trimming the fat off but with high quality well marbled meat you don’t need the extra fat. So I cut it off and coat the steak on all sides with the spice 5 mins before grilling.
Depending on your char preference, position steaks about half way between the center and perimeter of the grill. The closer to the center the darker your steak will be and vice versa. Inches matter. Cook 4-5 minutes per side with the lid ON for medium rare. Rest 5 minutes on a pre heated plate and serve. Of course different size steaks will dictate actual cook times and grill position. A meat thermometer will help you with the learning curve.
May the grill be with you!
I’ve tried many different briquettes and hard wood charcoals. I’ve settled on Weber brand (no chemical additives) natural briquettes which came to market only a few years ago. This charcoal can be found in some hardware stores and BBQ stores. Kingsford brand is probably the best for flavour but does have additives. One uniform layer of charcoal is all you want. Too much will be too hot. Too little will be too cold. To get started remove the upper grill and make a pyramid of charcoal in the middle of the lower grill then light it. Once the briquettes are a uniform grey color (about 20-30 mins depending on wind speed and outside temperature) spread them out in one full layer and drop the top grill on. You’re ready to go.
I buy high quality meats at either Pusateri’s in Toronto or, if you’re in the western GTA, Marilu’s in Burlington. Neither is inexpensive but I’m a big believer in “you get what you pay for”. They both have friendly knowledgeable butchers and servers plus a great selection of meats. All of it top notch and they accept custom orders. I often buy prime grade New York strips around 16 oz’s available at both stores for about $35 a pound but they do have others in the mid to high $20’s. Pusateri’s has 5 different cuts of New York strips! No matter what steak you choose it should be at least an inch and a quarter to an Inch and a half thick. Both of them sell a steak spice called “Barbarians” sourced from Barbarians Steak House on Elm Street downtown. It’s unique and everyone I’ve served it to liked it. Salt, pepper, and light garlic or whatever your personal fave is works too for spicing your meat. Just be sure to use something because plain meat is boring.
I allow the meat to come to room temp one hour before I light the charcoal. It’s critical especially for bone-in steaks. A cold bone will keep a good portion of the meat raw. For T-Bones I first grill the steak standing straight up on the bone for 3 minutes to make sure the bone is hot. Now I’m sure some will disagree with trimming the fat off but with high quality well marbled meat you don’t need the extra fat. So I cut it off and coat the steak on all sides with the spice 5 mins before grilling.
Depending on your char preference, position steaks about half way between the center and perimeter of the grill. The closer to the center the darker your steak will be and vice versa. Inches matter. Cook 4-5 minutes per side with the lid ON for medium rare. Rest 5 minutes on a pre heated plate and serve. Of course different size steaks will dictate actual cook times and grill position. A meat thermometer will help you with the learning curve.
May the grill be with you!
Honestly go to St Lawrence Market and you will find the butchers are not outrageous and have several options. I get these peppercorn bacon wrapped filets there. You can oven broil them about 8-10 minutes for a perfect rare. One of the fish mongers has large bacon wrapped scallops as well. Same smcook time just brush with olive oil, lemon pepper and some garlic.
As an aside as well for everyone Farmboy Alabama Beef Short Ribs. You will thank me later.
Lol, saw this after. The one I use is on the east side of the market near the produce sellers. La Boucherie? I think. Also great honey garlic sausages. And a nice home made turkey kolbassa.
Fajitas is best with flank or skirt steak. I'll usually marinate the meat with olive oil, red wine vinegar, dark soy sauce and freshly ground black pepper. Let it sit in the marinade for at least 4hrs then ill grill it in a cast iron pan. Remember always cut the meat against the grain otherwise you'll be chewing on it like a cow on cud.
Usually I'll buy vegetable chop suey to go with it, love the sesame oil flavour with fajitas.
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I have been doing sous vide for years, your meat is done perfectly. If you are feeding a large number of people it gives you flexibility to serve food when you want.
Lower price but needs to be marinated and cut in small slices in my opinion. Then grilled rapidly on charcoal bbq. Delicious.
I love my Weber as much as my dog. And I adore my dogCharcoal grilling is my taste. It gives meat a flavour you can’t get any other way. I use a Weber grill with a lid. The lid is key for consistency. My grill model is integrated into a table with a propane lighting feature and an easy to clean ash removal system. It makes charcoal grilling clean and easy as far as the physical part goes. But you still have to get the meat right and grilling outdoors with charcoal in different weather conditions takes practice. You’ll have to “learn” your grillI. It’s not easy but well worth the effort. One nuance to keep in mind is that the middle of the grill is hotter than the perimeter.
I’ve tried many different briquettes and hard wood charcoals. I’ve settled on Weber brand (no chemical additives) natural briquettes which came to market only a few years ago. This charcoal can be found in some hardware stores and BBQ stores. Kingsford brand is probably the best for flavour but does have additives. One uniform layer of charcoal is all you want. Too much will be too hot. Too little will be too cold. To get started remove the upper grill and make a pyramid of charcoal in the middle of the lower grill then light it. Once the briquettes are a uniform grey color (about 20-30 mins depending on wind speed and outside temperature) spread them out in one full layer and drop the top grill on. You’re ready to go.
I buy high quality meats at either Pusateri’s in Toronto or, if you’re in the western GTA, Marilu’s in Burlington. Neither is inexpensive but I’m a big believer in “you get what you pay for”. They both have friendly knowledgeable butchers and servers plus a great selection of meats. All of it top notch and they accept custom orders. I often buy prime grade New York strips around 16 oz’s available at both stores for about $35 a pound but they do have others in the mid to high $20’s. Pusateri’s has 5 different cuts of New York strips! No matter what steak you choose it should be at least an inch and a quarter to an Inch and a half thick. Both of them sell a steak spice called “Barbarians” sourced from Barbarians Steak House on Elm Street downtown. It’s unique and everyone I’ve served it to liked it. Salt, pepper, and light garlic or whatever your personal fave is works too for spicing your meat. Just be sure to use something because plain meat is boring.
I allow the meat to come to room temp one hour before I light the charcoal. It’s critical especially for bone-in steaks. A cold bone will keep a good portion of the meat raw. For T-Bones I first grill the steak standing straight up on the bone for 3 minutes to make sure the bone is hot. Now I’m sure some will disagree with trimming the fat off but with high quality well marbled meat you don’t need the extra fat. So I cut it off and coat the steak on all sides with the spice 5 mins before grilling.
Depending on your char preference, position steaks about half way between the center and perimeter of the grill. The closer to the center the darker your steak will be and vice versa. Inches matter. Cook 4-5 minutes per side with the lid ON for medium rare. Rest 5 minutes on a pre heated plate and serve. Of course different size steaks will dictate actual cook times and grill position. A meat thermometer will help you with the learning curve.
May the grill be with you!
I smoke salmon on my weber grill. I simply add a thin layer of dijon mustard and let it smoke for a few hours at very low temperature. One of the easiest thing to do.
For steaks since I never really bring them to room temperature I organized the Weber with a pan to protect an area, to make that area like an oven. After searing at very high temperature I let it finish in that 'oven'. Which still allow the steak to benefit from the smoke. Which is magic as you wrote
Yes! Garlic rosemary or garlic thyme butter.
Same.
I love the sous vide for steaks.
That said, OPs comment on salt and butter on a quality steak bringing out great flavor is true.
After many years of experimenting, will never stop, I have landed on a few guidelines I ise and alter depending.
1. Keep it simple, method and preparations, so I can do it in a timely fashion when the urge strikes, even late at nights.
2. Either my Weber gas, Oven with a good roasting pan, or my Lodge cast iron.
3.Quality cut and on sale when possible, or whatever my SO decides.
4. When using the Weber, indirect heat is prefable.
5. Experiment with spices, keeping it simple, not too many at once.
6. A food thermometer is .
7. I don’t sear at the start, especially on the bbq, however, do raise the heat up a bit, or use direct heat on bbq for the last few minutes to give the colour we like at the end.
1. Keep it simple, method and preparations, so I can do it in a timely fashion when the urge strikes, even late at nights.
2. Either my Weber gas, Oven with a good roasting pan, or my Lodge cast iron.
3.Quality cut and on sale when possible, or whatever my SO decides.
4. When using the Weber, indirect heat is prefable.
5. Experiment with spices, keeping it simple, not too many at once.
6. A food thermometer is .
7. I don’t sear at the start, especially on the bbq, however, do raise the heat up a bit, or use direct heat on bbq for the last few minutes to give the colour we like at the end.
As the price of good steaks requires to mortgage your house it's important to learn some tricks on how to cook them.
In my 20's I worked as a busboy/waiter/barman in a famous Montreal steak house that recently closed after 35 year in business not long ago.
What I learned then and over the years.
The chef there once told me whatever price you pay your steak just understand that it will always be better in Alberta or Texas then anywhere else in America. It's as simple as that. Proximity is quality.
At that restaurant all steaks were simply grilled at very high heat then finished in the oven. A thermometer was used to remove the steak at rare so the steak rest would bring it to medium rare. Steaks were never left on the counter to bring them to room temperature before cooking. Restaurants do not do that it's too risky.
Salt and butter are king savior. You have a lower quality or smaller type of cuts? Grill it at high heat. Poor salt and butter or a mixture of salt, butter, citrus and let it rest. Or just olive oil and a bit of steak seasoning and let it rest 5 minutes under a foil. It will become magic.
Steak that have bones needs to be cook on charcoal bbq and that's it, never in a pan or worst on gas bbq! Just buy a cheap Weber charcoal bbq and there you go. The high heat and smoke will do the magic really you only need salt and pepper.
Never been a fan of The Keg but I have to admit their steak marinade is just fucking awesome. It's on the internet if you need it. I rarely marinate steaks but if I need to this is my go to recipe.
Buy a fucking thermometer! If you do not cook 200 steaks per week like chefs do just buy a thermometer that will let you know when it's time to pull it out and make it rest!
Understand that if your guest like steaks well done might as well cook them meatballs
What's your secret?
You don’t mention it, but I think you should sear afterwards for colour and texture, no?
You are welcome SC.
It is delicious but I agree that it is very expensive.
For good value I can suggest "Fast Fry Beef", same grass fed but half price.
Fast Fry Cutlets
www.whisperingmeadows.ca
