Best steak?

Sorry Sixxbach for making this a how to cook instead of where to eat.

DTorrchia, when it's cold or I don"t want to start the charcoal I cook my steaks/chops in a cast iron skillet. Throw them on a hot skillet then turn heat down to medium let it cook for 5-minutes then flip and cook for another 4, (med. rare), works pretty well for a 1.25-1.5" steak BUT ONLY IF it has been aged, wet i.e. fresh steaks exude too much liquid and come out steamed and tough.

I learned from a Steak master... dribble of oil (better with butter) in high preheated skillet. About 3 min per side, then put the whole kaboodle skillet with steak in it, into 450 degree oven.
3 more min per side for rare, 5 for med well. Searing is the trick, oven keeps it from getting dry or tough.. Originally Posted by nuglet

This is the method I follow (with small amount of butter due to low smoking point) but with grape seed or avocado oil. I can't say that I've had a better steak at any of those high-priced establishments, though it's nice to get out now and again.

You know, if I want to eat a good steak, rather than try to impress someone, Texas Road House is mighty fine.

You know, if I want to eat a good steak, rather than try to impress someone, Texas Road House is mighty fine. Originally Posted by GneissGuy

Texas Road House is awesome.

I have eaten at pretty much every one of the listed restaurants. Some I liked and some I did not. I have found that I would rather cook my own at home and enjoy the company I choose. Costco gets their meat orders in on Tuesday, Thursday and Friday. Normally get some prime steaks (in the blue foam so that they are distinguished from the choice grade). Haven't had a bad one from there yet. Prime sirloin averages $6 per pound. Prime ribeyes @ $9 per pound and prime filets (tenderloins) are usually $12 per pound. Aging them as stated above makes them even better. I dry age mine and the day before they go on the grill, spray them with olive oil, cover both sides with garlic powder, salt and pepper and wrap them in saran wrap for a day or so. Then on the coals (or if I am being lazy, on the gas grill)!
Some of the super HEB markets carry prime and 'natural' beef also. They are normally about $2-$3 per pound higher than Costco but if you go to the red meat case, you can pick each steak individually as opposed to 3 or more in a package at Costco.

Bon Appetite,

G

I also find buffalo steak is awesome, at least what I've eaten. I've always cooked it myself, though, I haven't seen anyone selling it in Austin restaurants.

Does any local restaurant sell buffalo steaks? Do any of them not have GPS (Golden Protein Syndrome)?

I refuse to call it "Bison." When I grew up it was "Give me a home where the BUFFALO roam."

Ya might try Hudson's on the Bend. They have stuff that nobody else does.::: Rattlesnake, rabbit, buffalo. If you're adventurous, have the Chefs' choice dinner.

I believe I've had buffalo at Hudson's on the Bend, though i will say their elk is excellent. Other than that I haven't seen it anywhere (other than Whole Foods, Central Market).

As far as the steak prep, the skillet process works well, but you can accomplish the same effect with a properly heated grill. Less mess and better flavoring IMO. The key is the initial searing at high temperature.

Sprouts has buffalo (or bison if you prefer) in their meat case in Round Rock.

I believe I've had buffalo at Hudson's on the Bend, though i will say their elk is excellent. Other than that I haven't seen it anywhere (other than Whole Foods, Central Market).

As far as the steak prep, the skillet process works well, but you can accomplish the same effect with a properly heated grill. Less mess and better flavoring IMO. The key is the initial searing at high temperature. Originally Posted by cyrick

So on the gas grill, what setting are you searing them on...and is the time about the same as in a skillet?

It's a little late for the first but...

Bartlet's (Formerly Houston's) has some fantastic steaks.

It is the same owner, he owned the franchise when it used to be Houston's for something like 20 years, and was involved in opening new restaurants for the chain. When his contract ran out he decided to just focus on his restaurant and not to renew the franchise. Having eaten there for many years, I have to say Bartlet's is better than Houston's, without even changing the menu.

The steaks are really good, and the Thia chicken salad is nothing short of amazing. I also have to say the service is first class, too.

So on the gas grill, what setting are you searing them on...and is the time about the same as in a skillet? Originally Posted by DTorrchia

its more about temperature than the setting. I get the grill up to around 600 degrees. 2 minutes on each side to sear, then basically turn off the center burner so there is no direct flame under the steak and cook to taste. Depending on the cut of meat, you will need another 3-5 minutes per side for medium rare. A little longer for thicker cuts, obviously.

my grill actually has a searing area for doing just this, so it can acheive the high temps quickly.

Thanks cyrick!

I have lurked here for a while... and thought I saw a steak recipe around here somewhere that was to die for and I found it again.

In this thread, post #5

http://www.eccie.net/showthread.php?...ght=cook+steak

leave your steak in the fridge for a couple of days. Now I know that this sounds a bit funny, but it will help a lot. Steak houses brag about dry aging their meat, and by leaving your steak exposed to the air in the fridge for a couple days, that's exactly what you'll be doing. Naturally occurring enzymes will start to beak down the proteins, both tenderizing and adding great beefy flavor. The air around the exposed steak will also suck moisture from the meat. This is good, as it will greatly concentrate the flavors. Buy your Saturday BBQ steak on Wednesday, take it out of the plastic (you can cover it loosely in a clean dish towel) and you'll be amazed how much better it is by Saturday.
Salt your steak raw
People will say that you shouldn't salt meat before cooking, and that is a bunch of baloney. The salt will draw out a very small fraction of moisture from the surface, but it will also draw out enzymes that will really help in getting a great brown crust on your steak. This brown crust can be the difference between average and extraordinary steak. It has to do with the caremalization of natural sugars, and it's definitely what you want to see!

Dry the steak before grilling
This will also help you get that great steak house brown crust. The drier the steak is, the less steam is created, and the better the caremalization of naturally occurring sugars.

Get your grill as hot as you can
You can always turn it down later if your steak is getting too browned, but you want to make sure you get the color and the texture of a great steak house crust...and that means really high heat. (another great tip for thin steaks is to cook them from partially frozen. This gives the outside time to brown before the outside is overcooked)

Be patient
A good rule of thumb is to let the steak rest off the heat for as long as you cooked it for. When the steak is on the grill, all the juices will rush towards the much hotter exterior. If you cut into a steak right off the heat, all those great juices will run out wasted onto the plate. By letting the steak rest, the juices will redistribute throughout the meat, and you will enjoy a much juicier more flavorful steak.

Of course the meat that you buy also makes a difference, but these tips will help you maximize the potential of whatever steak you buy. Originally Posted by AustinsGurlz

I've got one of those electric George Foreman style grill things. If you oil, salt, and pepper the steak just right, get the temperature just right, and do it just right, it does a fantastic job of giving just that right searing/charing/caramelizing to the surface. Get the plates searing hot, squeeze it just right for a minute or so, then back off and let it cook more slowly.

You can also screw it up and end up with a dry brick.

Speaking of searing, I really hate it when they give you crunchy charcoal on the surface. A few years back, cajun style "blackening" became the big craze. Unfortunately, a lot of idiot "chefs" decided that meant you needed to burn the surface of everything you grill.