I love a good steak. I could eat a 2.5" short loin every day for the rest of my life and never get sick of it. In fact, I've done my best to make this happen and in the process I've learned quite a bit about how to buy a good piece of beef. Hopefully, you can use this information to make better choices when you're out on the client's dime at Delmonico's or Peter Luger (or, really, any of the great steakhouses in NYC).
Cuts of Beef
We all know the basics here, rib-eyes, strips, tenderloins, porterhouses, T-bones, etc. I won't bore you with the simple stuff so let's skip to a couple specifics regarding rib-eyes and tenderloins. Rib-eyes can come as a regular steak as well as bone-in. Bone-in rib-eyes tend to have a bit more juice to them, but often come at a steep mark up. I would recommend getting one bone-in if the option is available, but a perfectly reasonable person can go the other direction. Tenderloins have a surprising amount of variation, mainly because the cut changes width across its length. I'm sure everyone here is familiar with a "Filet Mignon" but oftentimes, I see it used synonymously with "Tenderloin". This is not the case. While a Filet Mignon is a tenderloin, it is a specific part of the tenderloin cut, namely the short end of the cut (it's often referred to as a "short loin" for this reason). A center cut tenderloin (i.e. "Chateaubriand" which, is technically a recipe, but you'll see it used interchangeably), while absolutely delicious, is different from a Filet Mignon. See below:
Grades of Beef
The USDA grades beef according to an eight point scale: Prime, Choice, Select, Standard, Commercial, Utility, Cutter, and Canner. We'll concern ourselves only with Prime and Choice because, well, the rest are either exactly dog food or should be dog food. Prime is what you see in steakhouses and they represent roughly 2-3% of all beef that's been graded by the USDA. Choice on the other hand, is the largest category and can represent upwards of 60% of all beef that's been graded by the USDA. There are several categories that the USDA uses to grade beef into one of the eight categories but the two most important are marbling and age/color (younger beef has a lighter red color). You always want a good color/age to your beef but for marbling, while generally desirable, there are some situations where a little less may be the way to go.
Aging Beef
This is pretty straight forward, you have dry aged and wet aged beef. Most beef is wet aged, which is when they stick it in a vacuum sealed bag and ship it off. It only takes a few days to age and the beef retains its moisture and, as a result, has a higher weight. Fancier beef is dry aged. This is a much more expensive process where once the beef is slaughtered and cleaned, it's then hung up in a refrigerated area for several weeks (28 days is a common length of time) where it develops flavor as it loses moisture. I would recommend trying to stick to dry aged beef whenever possible (luckily, this is the rule, not the exception, at steakhouses).
How the Cattle is Fed/Raised
This is where it gets a little more complicated. Cattle can be raised using an all grain diet while jacked up on hormones and antibiotics (a necessary addition to hormones). This method gives ranchers slaughter ready cattle more quickly and this is often what's available. Personally, I prefer the beef I buy to be without hormones or antibiotics, as this requires the rancher to be more attentive in how they care for the animal resulting in a better tasting piece of beef. From here, what they're fed becomes important and you have three rough categories: grain fed and grain finished, grass fed and grain finished, and grass fed and grass finished. Grain fed and finished results in the highest fat content, and oftentimes the most marbling, however, many believe (myself included) that some amount of grass feeding results in a better taste. The issue with grass fed and finished beef is that you get much less marbling (grass results in less fat than grain) making it more difficult to cook, and you risk something of a "gamey" flavor. I personally prefer grass fed, grain finished, but all three are great options. I should note, there's some variation in what kind of grain (e.g. whole corn) is used and how it affects the final product but, I'm not knowledgeable enough to speak about the differences.
Types of Beef Cattle
Not all beef comes from the same kind of cattle. In the US, more than half of the beef cattle is from the Angus breed. I'm sure you've all seen the "Certified Angus Beef" label. This is merely a brand, in particular one of the USDA Certified Beef Programs, and if you don't see it, that does not mean that what you're eating is not from the Angus breed. Kobe beef is another popular brand. This refers to beef that comes from the Tajima strain of Wagyu cattle that has been jp/english/contents/pu/pu_b.html">raised in a particular manner. Remember, there's not one breed of cattle that's inherently superior to another, it's mostly a matter of taste. Don't get sucked into marketing schemes.
Of course, this is just the tip of the iceberg when it comes to steaks, but it's a pretty good starting point. The most important thing to remember is cattle that's raised well and slaughtered humanely tastes best. Any steak lovers out there? What else would you add?
All good info, but this is the easy part. Learning how to properly cook the steak is the challenge.
I've finally gotten pretty good to where even my wife, who previously didn't really eat red meat, loves the filet mignon I grill.
My tip to buying beef is finding a good butcher. A good butcher can help you a lot in the beginning (plus, they don't sell crap). I've found a place that sells their hand carved filet mignon every saturday, which has basically become our Sunday dinner every week and it never disappoints.
great info indeed OP. I love a good steak. best meal I ever had was a filet mignon with asparagus & mushrooms on the side and a glass of 18yo Macallan in Denver.
in addition to cooking, prepping & serving steak properly is important. I found the recipe and video below to be extremely helpful. this is for grilling, pan frying is a different animal and yields a completely different (albeit still delicious) flavor.
http://www.foodnetwork.com/recipes/geoffrey-zakarian/grilled-rib-eye-st…
http://www.foodnetwork.com/videos/chef-zakarians-grilled-steak-0189658…
what many people don't do that they should is tent a steak after it's done, letting it rest for several minutes, season it (not marinade, if it's a good cut it's got plenty of flavor) and let it sit for hours, etc. you don't go to Publix, throw some KC Masterpiece Teriyaki on it, put it on a grill and then start eating it 30 seconds after it's done.
This is great.
What is the difference between fed and finished? Do you know what is typical of South American beef?
Just got a new smoker, smoked some brisket the other day for 22 hours. Went to cut into it, leaned a little too hard into the cut and some of the juices gushed out across the counter.
Slow and low, gentleman, that is the key to smoked meats.
Another pro tip, if you are making burgers, take some ground up sausage and mix it in with the beef.
Oh I know, the worst is their extended family. Because those here may not be Muslim, but their families typically are and its all but common sense (in their minds) that everyone here would never eat pork.
Yes, yes I have scrambled last minute to change half a BBQ menu :)
Nothing sets off the flavor of a steak like some ketchup.
The only marinade I'll use for a good stake is soy sauce, ketchup, brown sugar and whiskey. Goood shit.
Unless you're talking about a Pats cheesesteak whiz wit, ketchup and hot pepper sauce
Only thing I will add is please try other cuts of beef outside tenderloin. IMO, filet mignon is the single most overrated cut. period. Here a chart I found of a bunch of different cuts. My personal favorite are flank and skirt.
http://www.blueridgemeats.com/wp-content/uploads/2011/02/med-beef-chart…
I totally agree with this. Filet mignon is excellent, but I personally like the rib eye better. Matter of preference like everything else, but one thing I gotta add is everyone needs to try some quality Argentine steak at least once, they take their beef seriously.
Ditto the Argentine comment. Leave for Bariloche in 6 weeks, CANNOT WAIT to get back to Alberto's
This step should never be skipped but often is. Take 15 min and let those juices settle. You'll be much happier.Know the great beef producing regions of the world. Scotland (Scottish beef) is superb. Won't find better in Europe.
Canadian Beef is really good. Alberta has some good Wagyu varieties.
Yea if you make a mistake with muslims, doesn't go over well when you tell them it has pork in it lol. just respect the culture.
Great write up!
I'd add a few things related to the cooking of these steaks.
In general, the tenderloin steaks have less marbling and are more tender. These steaks are best cooked rare to medium rare to maximize flavor of the meat and maintain tenderness.
Marbled steaks, like rib-eye, should be cooked from medium rare to medium in order to ensure that the fat has a chance to render (melt and sever connective fibers with the steak) and optimally enhance flavor.
I prefer boneless rib-eye because they are easy to cook and cheaper; I don't feel like I miss out on the admittedly nuttier, deeper flavor that the bone gives it.
Here's a recipe that I've used about 6 times in the last year, and it hasn't once disappointed me or anyone I've served.
Tools:
Meat thermometer Oven Grill or stove top Tongs Tin foil
Ingredients:
Kosher salt 1.5 - 2 inch thick boneless rib-eye (preferably prime, 21+ dry aged, heavily marbled Wagyu, but even choice, wet aged, moderately marbled angus from a grocery store will impress anyone but your most snobby friends - and yourself after some practice.)
Yep. That's right. No butter, pepper, or oil.
Directions for an oven first, sear second rib-eye: This may be counter-intuitive, but bear with me... (sealing in juices is not actually a thing, so don't worry about that)
I promise you, even a poor quality rib-eye from a grocery store will taste way above it's pay grade. If you MUST: add butter on the skillet/grill step though the fat gives it all the flavor it needs. If you MUST: add pepper when applying salt. If you MUST: brush with vegetable oil before oven step, but not necessary AT ALL.
If you put steak sauce on this steak, you can turn in your humanity card at any time.
Lastly, you're welcome.
EDIT: Didn't read some of the above posts until after this, but @"thebrofessor" has some similar, important tips about letting the steaks sit before and rest after cooking.
I use a similar method of reverse searing except while the weather is good out I use my Weber Smokey Mountain to do it. Once my steak is at ~110-115F internal, I remove the body from the smoker and put the grate right over the coals. Then I sear the steaks on the grate. This way the steaks are only a few inches from the heat source. Usually the fat dripping from the steaks causes a flare up at this point, so I get to sear the steak directly in flames. It takes a little practice to know how to long to hold the steaks over the coals but the results are excellent. Then I sprinkle a little pepper on the steaks when they're at their hottest and remove them with tongs and wrap them in heavy foil. With a bone-in ribeye I cut it and present it Peter Luger-style on a platter. I pretty much exclusively eat ribeye because thats the best cut I can get locally. The trick is getting it to medium rare and getting that sear on the outside.
You have to go grassfeed and you have to go Argentinian
Highly recommend Gaucho in London - http://www.gauchorestaurants.co.uk/ Imported from Argentina, properly aged, impeccably cooked and delicious
Find Australian steak truly horrendous
Oh snap, I am going to Seattle in a few days. Gonna hit up that joint when I am there.
Man, I hate grassfed beef. I'll take my beef grainfed and drowning in fat, any day.
seasoning the steak generously gives it a great flavor, but don't be overly generous with the salt. Did it once before and had to ditch that piece. I find that a very light sprinkle of salt will do for good cuts of beef - That way I can really taste the natural flavor of the beef.
All else being said, nothing really beats a good surf & turf - lobster & beef together can't be beat.
Rib eye with sea salt, garlic, caramelized onions, mushrooms horseradish or bust.
I think some of the top chefs commenting here are over doing it a little bit. IMO, if you have a very high quality steak, keeping it very simple with the prep is a good move. I prefer the actual taste of the steak to all these unnecessary additives I'm reading about here.
Couldn't agree more. Salt is the only thing I add, personally.
IP's cliff notes for thrifty people:
1.) Meijer and Wal Mart often have sales on USDA Choice (sometimes even USDA Angus) Sirloin for $4.49/lb. 2.) When they do, stock up on about 20 lbs and stick them in the freezer. 3.) Defrost, cook, and enjoy! Spend the savings on PBR.
I just watch those Gordon Ramsey videos and do it as he says.
This makes me hungry...on thing I would add is overcooking a steak is essentially destroying it. If someone asks for a well done steak, they are essentially asking for chicken.
Then you have no fucking clue how to cook chicken.
Don't you leave it in a hot car for a couple hours til it has a distinct smell?
Prime NY strip or porterhouse, sometimes ribeye, bring it to room temp, very important. Little rub of oil (not olive oil, go for a higher burning point like peanut, you won't taste peanuts). Put a good amount of sea salt on it, but don't kill it with a crust. Charcoal grill, two temp zones, one piled high, the other hardly anything. Make sure you only rubbed oil and didn't coat it or you'll get some massive flames, put it on the high temp side for 3 mins per side until you get a crust. Move it to the cool side, cover and cook til 120-125. Tent, and if you really want to blow an aorta at a young age, put some butte on top before you tent it, loosely. Let it sit 10 mins. Grab a big zin and consume.
I also bought a special broiler for my kitchen that gets to 1400 degrees. Steakhouses get to 1600-1800 but I was going to have to basically rezone my kitchen to a commercial RE zone (only slightly exaggerating) for that.
Makes me want to go buy steak and eat it at 10 pm.
And you should...
This is the one thread I keep going back to... every time lol
Just want to reiterate how important it is to allow the steak to come to room temperature before cooking. I know this can be a pain for those last minute meals, but it can make all the difference in the world.
Regards
Steak thread (Originally Posted: 10/10/2011)
So I've been eating steaks well done all my life because that is the safest way to avoid food poisoning. However, I recently ate my first medium-rare steak a few months ago and can honestly say that was the best steak I have ever eaten.
I've only been getting them medium-rare since then, and have not regretted it one bit.
Should I make a bold move and say "bloody" to the waiter next time? How do you like your steak?
I've been living off of soup for the last month, I have barely any food in my apartment, and then you put that picture up?
fuck you buddy. my mouth is seriously watering up a little.
Medium-rare for sure. I need to try it bloody as hell though
Rare.
I'm personally partial to blue rare steak ("bloody" as you call it). Rare or medium rare is the peak for "tenderness" as you might think of it but blue rare steak done properly (warm but raw at the center) is delicious; goes better with wine too. All this depends on the cut of course. A shitty striploin or any rather gristly (rather than marbled) steak cooked blue rare is going to be stringy and slimy in the middle whereas a quality tenderloin/filet, sometimes even ribeye works well bloody. Plus, as a bonus you feel like all that is man with a plateful of blood when you're done.
i also go medium rare with a lager, best combo for a decadent meal
the only correct way is medium rare
and yes, there is one single correct way
to think of all the steaks you wasted. boy if you want well done get yourself a burger.
2seconds bothsides
I like medium rare or medium. If it's too rare the heat won't convert the collagen to gelatin and it will be stringier/tougher. No matter what you read, collagen exists in all meat, steaks just have the least amount. The most important is how you cut it- across the grain. Medium rare, across the grain = amazing.
^
this
I like it raw.
Definitely medium rare. I had my first rare in Toronto this past summer and it was terrible and not what I had expected in my mind. May have just been the cut of meat they used though.
medium rare all the way.
by the way, ordering a steak well done is just bad. my sister is a chef, and she says her restaurant gives anybody who orders well done the oldest (usually toughest) beef left. so basically the worst cut they have left.
Medium rare is the sweet spot. I used to be a rare guy but medium rare just melts in your mouth (no homo).
Medium well. I'm kinda paranoid about eating steak that's too rare. It just doesn't taste good to me.
Also, caramelized onions with brown sugar, and roasted potatoes with thyme and bay leaf on the side. Split a bottle of red. Perfection.
we need to change this.
medium rare. favorite cuts? porterhouse, strip, flank, skirt. filet is okay but too soft, more of a girls cut i think
i refuse to date any girl who cooks their meat above medium -- and btw the food poisoning aspect is only for ground meat not so much for steak
also if you put any fucking steak sauce on your steak you should be eviscerated as well. no a1 plz. only exceptions are if you are at a french or italian restaurant with a good sauce to dip in like beurre blanc etc
A quality cut cooked any way other than rare is the same as throwing it away or purchasing a nice fresh pair of Timberland boots and chomping into the sole.
Medium Rare. I've had seasoned raw beef cubes in China before and it was really good, so I though blue rare would be the same. Boy was I wrong.
Medium Rare is teh way to go.
rare if I'm cooking it medium rare if I'm at a restaurant.
medium rare ny strip
A1 should be banished to the grundel of the universe.
Funny story: When I bartended at a restaurant in college there was this regular we had who would order a ribeye and lobster tail about once a week. Steak was well done and he put ketchup on it.
only been there once when my friend's dad was working but.......
fuck yeahcreamed spinach n german potatoes a must.
if good meat, rare. I always ask for rare in restaurants because most chefs overcook steak so I actually get something like medium rare.
Once its been cooked through (medium +) you've lost all value from the cut.
Good cuts, cook as quick as you can, bad cuts, cook as long as you can.
I always go medium rare, aim for the rare side. Occasionally I'll have a steak that's still mooing
I prefer medium. With creamed spinach, smashed potatoes, and red wine. Winning.
Fuck, this thread is making me hungry.
How about steak rubs? I don't always use these but I found a few that are pretty good.
smoked sea salt with freshly ground pepper is all you need. sear both sides for 1 minute on a hot iron skillet. in the oven for about 10 min. per inch of thickness. settle for 3 minutes out of the oven. beef perfection.
salt. pepper. room temperature tenderloin patted dry. 30 secs on each side to develop a crust. lower heat and finish rare.
throw the steak in a foil bag with butter and let rest for 10-15 minutes.
^i forgot about the butter
truffle oil also works as a finisher
Don't knock blue steaks till you've tried them.
trazer985 - Concur 100% on the fact that most restaurants over cook their meat. I've asked for blue steaks ('cold blue') that were cooked to 'rare'. On one occasion where I sent my steak back for being overcooked (basically rare instead of blue) and I got back a slightly singed slab of raw meat. Was probably the best steak I've ever had.
Medium rare sirloin or strip for me. The ribeye is just slightly too fatty, and the filet lacks flavor.
If we expand the definition of steak, a medium-rare barbecued Tri-tip roast is perfect.
I'll also say a properly cooked hangar or skirt is delicious, maybe above even a NY strip or sirloin. But finding a restaurant that can cook them well is difficult; generally I'll do it myself.
And no sauces on good beef. If you see me putting steak sauce on a steak, you messed up terribly cooking it.
the perfect steak:
kobe new york strip, seasoned with fresh pepper and volcanic sea salt, seared on an iron skillet, medium rare, finished with truffle oil and foie gras
steak sauce is harmful superfluity on a good steak. it's like painting "ferrari" on the side of your ferrari.
I've always gone with medium rare because I didn't think there was much of anything between that and raw...however, I now know there is life on the rarer side of medium rare and will go with rare or blue rare depending on who my company is.
As far as cuts, I typically stick to a filet but will give the NY Strip a shot going forward, especially if I'm looking at getting it rare or blue. One of the best steaks I've has was a Kobe filet and then right behind that would be a regular filet which is tied with some steak tartare I had at a steakhouse in Tampa.
As for sides, I love cheese, so au gratin potatoes and some sauteed mushrooms would hit the spot.
I think I am going to find my way to a nice meal this weekend.
Regards
love this thread. Theres nothing like a rare filet thats still bleeding.
http://sanjayguptamd.blogs.cnn.com/2011/08/29/sanjay-gupta-reports-the-…
I use two rubs... and one is just sea salt and pepper and a butter ball as it exit my oven....
I rather cook it myself rather then eat it out....
Agree to shorts post
Grocery store flank well done with A1 - enjoyed best with a good Chardonnay.
Medium, with a skewer of grilled shrimp and a side of steamed vegetables.
Beer and Liquor are for men
Wine is for women
......and this coming from a Jameson and Guinness type of guy.
A good Bordeaux or Burgundy is where it's at. Chardonnay with steak is a joke however.
Your right, if I'm eating steak a good blush wine would go much better.
Pan seared medium rare on the range at home or if just cookin' out on the grill.
Speaking of Guinness above, marinating a steak overnight in either Guinness or red wine is quite tastey.
Whenever I have leftover steak to reheat, I cook it with red wine and that's the plan for tonight.
Am I the only one that isn't huge into steak houses? I mean I can get some buddies together, cook the steak just as well myself, knock out some sides and its a great night.
I feel that if you like it medium rare to rare, it is better to go to a reputable steak house than do it yourself. That way, you can still get a great crust on the steak and still be red-pink on the inside. Home ranges or even a grill can't do what a salamander can.
Agree to an extent. Cast iron skillet + Maillard reaction will give you one hell of a great crust also. I'll go to a steakhouse for quality dry aged beef though. I don't trust myself to do that at home.
But I think the people going to low-end "steakhouses" for a $30 choice sirloin are either ignorant or extremely lazy. It's the same beef you'd get at Costco, and probably cooked by a chef who doesn't have any real expertise cooking beef.
Yes. Delicious.
Best way to cook stake normally is easily medium rare. First time I had a medium rare cut of kobe beef I literally couldn't stop myself from saying "oh my god" after taking the first bite. My date and I said it simultaneously, too.
Favorite beef dish in general though, rare kobe or steak tartare. I've started to get cravings for raw beef.
Tremendous
Black and blue. Seared, cool in the center. Best way to eat a steak.
medium rare, nebraska beef. hard to find that in NYC..
Goddamn this thread is making my mouth water. I'm with justin, medium rare when at a restaurant but rare when I'm home.
Nobody's really mentioned the preparation as a function of the cut and situation... As much as I love blue rare Wagyu/Angus filets/ribeyes/tenderloin... In a different situation nothing beats a medium rare/medium Brandt cowboy steak right off the charcoal grill with a cold wheat beer in the summer. Time and place.
My favorite is rare at the House of Prime Rib in San Fran. Good shit
I LOVE a nice rare to medium rare fillet! I just received my FT offer, and a couple analysts from the office I received the offer from drove up to my school and took me out to a nice dinner. We all enjoyed some butter soaked sizzling fillets! SOOOOO GOOOOOOOD!!!! :D
Best way to cook steak? (Originally Posted: 03/24/2012)
hey guys, what's the best way to cook steak?
what kind of steak?
Can of hairspray and a zippo.
Wood Grill.
by the women-folk.
Grill
microwave
easy bake oven
That depends on whether the cow was from a target or non-target herd.
I think it was from Harvherd.
omg the last two comments... ahahahahha
I find the best preparation to be milk steak, boiled over hard, with a selection of the finest jelly beans, raw.
Milk steak is my favorite food too
Wildcard, bitches!
you should take your tube steak raw. preferably up the rectum.
George Foreman Grill.
Damn no one here cooks. :| sear in butter, rub with salt and pepper -- sea salt and cracked black pepper... Throw some sage rosemary thyme in the butter.. Use cast iron or a grill pan preferably and finish in the oven
Maillard reaction ftw. But, if I am not going blue-rare, then I don't need that crazy heat. Charcoal funnel + wood chips = good smokey flavor, with only a small loss of heat and temperature control.
And, agreed, the oven is how the pro's do it, but you need a good oven...I am not proud to admit I have finished a steak with with a butane torch.
This times 1000x, i do mine on high heat for 1 min a side and then finish for 6 mins at 400 degrees in the oven. The seasalt is the most important thing, regular salt wont work.
you should put the salt AFTER the meat is sealed...
why would you go to a finance forum instead of like...the bodybuildingforum(dot)com site for something like this?
Depends on what kind of flavor you're going for. If you want smokey, go for the grill. If you want it a bit more juicy, you can do it on the skillet. I've done both. You just need a good recipe to follow & adjust it accordingly to your preferences.
You want CULLAH!
Most important thing to remember ... rare, and if you can handle it, blue rare.
If you do it on a skillet, you're gonna need a cast iron skillet. Don't go with one of those shitty non-stick ones, because that's a fuckin' recipe for either a shitty steak or cancer, depending on how high you turn up the heat.
Pretty similar to what short said:
http://www.foodnetwork.com/recipes/alton-brown/pan-seared-rib-eye-recip…
It will be delicious
get a woman to do it
Really easy, just season as you wish and then heat up a pan/skillet on high, sear it on both sides for a minute each (turn with tongs) and then stick it in the oven/broiler until it is ready.
cooking is for pussies just eat that shit raw
^ this.
Chop/grind it up and add some combination of raw egg/mustard/cornichon/olive/Worcestershire + salt and pepper, and voila. You're eating a beautiful tar tare. If you can wrap your head around this I guarantee it will reward you many many times over.
If grilling, be SURE to marinade first. Combo of oil + some acid (booze is best) + spices. Nice combo moving into the summer is oil + spiced rum + thyme.
OVEN????? are you fucking kidding me? what happened to straight up using a charcoal grill? looks like no one here has eaten real steak before
Consider yourself lucky. It's a secret most don't even know/think about. A quick sear on both sides(~1-2 min each side) finished off with an oven roast (~2-3min) will make you look like a frikin culinary god.
And don't use any of that steak sauce s#!t or bbq sauce. Just salt, pepper, and butter (maybe some garlic)
lol. good discussion guys :)
Am I fucking kidding you? Do you realize how Lugers wolfgangs and del Friscos cook their steak for that sear and red center? Oven. Grill isn't an option for most In NYC
I'm that guy who needs his steak done medium, but whenever I'm cooking for others I always follow something similar to what ShortTheWorld said. Even for myself I'll just leave one steak in the oven for a few extra minutes and normally it's fine. Definitely finished a steak with a torch before as above said, hahaha
you amateurs.
searing with cast iron skillet for the maillard. oven for the even finish.
Agree. Don't forget to season though and serve with some delicious, crispy fries!
YOu guys do what you like, but in my mind nothing beats grilling and drinkin beer outside.
Use a really large hob grill (those plates you put on top of the gas hobs and heat) or a skillet.
Large slabs of meat will suck a huge amount of heat out of the pan, and you'll ruin the steak. Take something with a huge heat capacity so the drop of the temperature when the room temperature meats hits it is negligible. 2 minutes a side and let it stand for at least 10 afterwards wrapped in foil, add a steak rub/herbs/garlic to your liking.
If you dont have access to a pan that can create the grill effect, get metal skewers and put them in the gas flame and you can burn them on (in the same way you would brand a cow). not ideal and pretty dangerous but it works.
If you do have access to the grill lines pans then put the steak on so the longer piece of it is facing 10 o clock, and turn it to 2 o clock (when you flip it), for the professional look.
Cook good meat fast and with little added flavours, vice versa for cheaper cuts (slow and add lots of stuff). Beware cheap steaks, they are usually from ex dairy cows.
thanks for all of the tips guys. i am now thoroughly confused... hehe
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Non aperiam et at. Sed sint aut aperiam sint culpa totam. Enim illo neque optio ratione omnis at.
Qui libero est quasi rerum tempore iure reprehenderit. Illo eum et voluptatem et veritatis quos. Cumque eaque architecto dolores. Voluptatem sint ducimus delectus aut ipsam debitis earum.
Eius omnis unde in. Eligendi est animi ea at molestiae libero. Repellendus ex provident sit ratione quam nesciunt nisi. Enim in atque nobis sapiente. Dolores est illum pariatur nesciunt placeat alias. Nobis molestiae sed accusamus.
Repellat voluptatibus vitae officia sit. Sit et sed quo quasi. Perferendis ullam delectus illo magni aliquid sint. Velit harum necessitatibus magnam et dolorem numquam.
Ea magni possimus inventore nemo mollitia voluptatum asperiores est. Saepe harum eius perferendis delectus facere dolores qui. Iusto eveniet sunt praesentium nesciunt. Velit nostrum libero temporibus quo nemo explicabo et. Dolorum reprehenderit nesciunt eos est odio et cumque. Vitae eligendi temporibus qui nam veniam.
Ut doloribus aut omnis soluta nesciunt numquam. Quia eos quam nihil unde eos. Et accusamus rerum tenetur. Nostrum nostrum omnis voluptatem corrupti aut explicabo temporibus recusandae. Amet nemo necessitatibus animi repudiandae sapiente asperiores. Facilis dolor iusto nihil quisquam.
Minima quisquam distinctio eveniet molestiae a et. Perspiciatis nesciunt quia aspernatur autem libero recusandae. Possimus magni reiciendis consequatur ut. Et quos similique ut deserunt quis autem deleniti soluta.
Deserunt laborum recusandae aspernatur quia natus eaque rerum. Corrupti repellat non et nemo deleniti. Sint aut quia occaecati repellendus. Ut quasi sed minima.
In est aliquid aut sapiente aperiam. Quis quae blanditiis in commodi corrupti qui natus. Explicabo aperiam quia praesentium rerum alias inventore. Est totam cupiditate nam aut.
Eum rem suscipit exercitationem nostrum mollitia illo. Iure iure aut voluptates voluptas.
Dolorem nostrum rerum quae sed. Saepe totam sed sint architecto. Aspernatur ab officia quis aliquam. Voluptatem animi natus rerum ad qui. Deleniti laborum dolores vero culpa. Odio aut magni quo aliquid quo occaecati voluptatem. Ut doloremque et quas voluptate.
Cumque sed aliquam nobis. Voluptatum porro consectetur aliquid rerum repellendus autem. Ad neque voluptatum qui. Repellendus recusandae et sed inventore exercitationem molestias error. Eligendi omnis incidunt odio ex inventore culpa autem.
Ab aut quaerat error minima delectus numquam omnis sed. Ut quidem voluptatibus possimus delectus explicabo similique ut.
Omnis error nulla et corrupti inventore quos qui. Necessitatibus perferendis deserunt doloribus sit dolorem. Vel perspiciatis harum beatae eaque. Tempora autem omnis quisquam eveniet possimus. Saepe nesciunt quidem consequatur quia quo.
Vel totam tempora odio consectetur. Doloribus repudiandae iste sint perferendis architecto ea. Minus consequatur aperiam adipisci expedita placeat. Est ipsa sit saepe.
Accusantium hic et libero maxime consequatur. Facere unde qui enim aut molestiae. Laudantium vero est sunt placeat aut beatae dolorem ut. Hic veritatis molestiae corporis. Temporibus saepe minima in saepe laborum amet. Perspiciatis excepturi et sed.
Dolore repellendus molestiae ratione saepe temporibus rem voluptates. Perferendis atque enim unde asperiores consequatur commodi. Perferendis officia nisi voluptas sit fugiat libero. Et saepe rerum doloribus quaerat dignissimos dolor quod.