How do you guys prepare/serve your home cooked steak?
If fillet.. I like to season with sea salt, fresh cracked peppercorn, a touch of garlic and a tablespoon of butter on top while on the grille.
When cooking fattier steaks, I usually cut back on the seasoning to a touch of sea salt and pepper. I like to roast some serrano peppers and serve the steak on top of the peppers.
Another way I like to serve steak is seasoned and grilled as explained above, then transfered to a deep platter filled with olive oil, garlic, oregano, lemon zest and butter. I then slice the steak in the dish of seasoned olive oil. Then serve the strips of steak to the guests.
Please share your fav
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I do it the same as you. Right off the grill I put the steak into the serving dish with chopped garlic and olive oil. If its lamb chops, I add rosemary. In the winter I pan sear. I am going to try to do the pan sear and into the oven thing like the restaurants do.
Originally posted by Quarterlfecrisis: How do you guys prepare/serve your home cooked steak?
If fillet.. I like to season with sea salt, fresh cracked peppercorn, a touch of garlic and a tablespoon of butter on top while on the grille.
Sounds good.
I use kosher salt because it seems to stick better. I also salt the steaks about 2 hours before grilling and let them get up to room temperature. Meat grills much better when at room temp than cold.
Another thing that works really well to get it even warmer before grilling is to salt and pepper it, put it in a ziploc, then put the ziploc in a warm water bath for about 30 minutes.
The olive oil oregano things sounds delicious. I'll have to try that.
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My favorite steaks are T-bones... and I keep them simple. A little salt, a little pepper, maybe rub a little bit of garlic butter into them maybe not. Sear them on a HOT HOT HOT grill as quickly as possible on each side, then go back and finish them off to a medium-rare.
Serve with a good California wine, salad and baked 'tater with enough sour cream on it to stop three hearts and I'm fat and happy.
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Posts: 199 | Location: Bay Area, CA | Registered: September 27, 2009
Originally posted by Vision: Sear in cast iron and finish under high heat. Let it rest 10 minutes, finish with brown butter.
I do as you do, VIsion, only I season with coarsely ground pepper and coarsely ground sea salt (Trapani or Himalaya). I also baste it in its own juices and butter as it is finishing off in the pan under the broiler, but essentially, yes, cast-iron searing, and just take the pan and put it in the oven. I started doing this as a substitute for a grill, but have grown to prefer this taste. I know that Charlie Palmer uses grape seed oil when he home cooks his steaks.
Mine is pretty much the same from the last few posters. Favorite cut is bone-in ribeye, wagyu beef if available. Pan seared and let it cook to medium rare while charring the outer fat & grissle, adding a couple pats of butter to sizzle with the meat, letting it melt & brown. If steak is more than 2 inches, finish off in broiler. Rest and serve with some sprinkling of kosher salt, the butter drippings, and a very tiny bit of fresh ground pepper. Side condiments consist of caramelized vidalia onions, and wild mushrooms cooked down with balsamic reduction. Baked potato or garlic mash w/ dripping gravy for carbs.
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Posts: 703 | Location: joizey+nyc | Registered: April 29, 2009
Originally posted by pTr939: Mine is pretty much the same from the last few posters. Favorite cut is bone-in ribeye, wagyu beef if available. Pan seared and let it cook to medium rare while charring the outer fat & grissle, adding a couple pats of butter to sizzle with the meat, letting it melt & brown. If steak is more than 2 inches, finish off in broiler. Rest and serve with some sprinkling of kosher salt, the butter drippings, and a very tiny bit of fresh ground pepper. Side condiments consist of caramelized vidalia onions, and wild mushrooms cooked down with balsamic reduction. Baked potato or garlic mash w/ dripping gravy for carbs.
Full bodied Nicaraguan or a strong peppery Cuban for dessert
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Posts: 2115 | Location: The Green Mountains | Registered: March 26, 2009
Sirloin: I heat a pan, add some olive oil and then add a little garlic and a sliced onion. I rub the steak with salt and fresh ground pepper. When the onions are translucent I add the steak and sear on both sides. Then I add tomato sauce, basil, oregano and red pepper and let it simmer a few minuted until the sauce is warmed.
I plate the steak with spaghetti, add the sauce to the pasta and top the steak with the onions
Porterhouse: MrsDoc likes her steak rare and I like it medium so we comprimise and have it rare. Just salt and pepper and grilled or broiled.
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Posts: 11076 | Location: New York City | Registered: May 02, 2002
I use the grill and prefer ribeyes. Then, I will let the meat come to room temp and will pepper (fresh cracked) and salt (kosher) them just before putting them on. I read somewhere that leaving the salt on too long can draw the juices out of them so I pat the seasonings in and off to the fire.
Posts: 912 | Location: Connecticut | Registered: August 22, 2008
I grill sirloin with salt and pepper. I cook it indirect until it gets to about 100 degrees and then sear it over a very hot fire for 3 or 4 minutes each side. Always turns out very juicy.
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Posts: 171 | Location: Panama City Beach, FL | Registered: November 10, 2007
Dwight D. Eisenhower made what is called Dirty Steaks.
He would place his steaks directly onto hot coals.
I remember reading in Boys Life (maybe back in 1957 or so) that he made his steak by placing a lot of rock salt all over them and then placing them on the coals so that they baked in a shell of salt. (It was a long time ago so maybe I don't remember it too well)
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Posts: 11076 | Location: New York City | Registered: May 02, 2002
Originally posted by Gregory Mottola: I know that Charlie Palmer uses grape seed oil when he home cooks his steaks.
Grape seed oil has a high "smoking point", so you can sear at a higher heat without having to remove the smoke detector and open all of the windows when using this method. Plus, its flavor is fairly neutral.
Have seen, roasts, fish, & cheap [very] steaks cooked this way, usually in a bakeing dish and in a hot oven
Never liked to salt a good steak before cooking it. The salt will tighten (dry) the meat...
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Posts: 848 | Location: Somewhere between Denial and Confusion | Registered: March 26, 2006
Originally posted by Bones: Have seen, roasts, fish, & cheap [very] steaks cooked this way...
Never liked to salt a good steak before cooking it. The salt will tighten (dry) the meat...
Well, I'll tell you that some of the finest chefs use this method, including salting the meat liberally prior to searing in the skillet. But hey, what do they know?
Plus, its flavor is fairly neutral.
