Best ways to prepare a steak...

[Neurotik]

I recently came into possession of a .75 lb top sirloin fillet wrapped in bacon and I would like to know some of the best recipes for cooking it. Please include seasonings and/or marinades.

Oh yes, grilling is not an option, but feel free to post those recipes, too, as someone may find them useful.

[zoid]

This should kick off a good debate before the day's out.
But anyway...........
a good meathod would be to liberaly season with kosher salt and cracked black pepper and sear in a VERY hot pan with just a little oil (cast iron is quite good for this). I'd say sear it for about 1 to 2 min a side depending on the thickness then take tha pan off the heat and put a lid on it for about 5 min. Should be a nice pink rare in the middle.

If you want to be more adventureous you could always prepare it Au Proive which is one of my favorites - let me see if I can find a recipe and get back to you.

[lissener]

My favorite way to eat a steak is easy, neat, and healthy. (Really, it is; repeat that to yourself over and over as you clean up the grease and undergo a triple bypass.)

I take an iron skillet and melt a little (OK, a lot) of bacon fat in it, flame on high, till it's just about smoking.

Then I put the steak in and watch the grease splatter the entire kitchen. I turn it over when the first side is crispy crusty brown, and do the same for the other side.

Then I hold it on edge with a pair of tongs to cook the edges too.

Then I salt it liberally with sea salt, and put huge, juicy, medium-rare chunks, with crispy goodness on the outside, into my mouth. Then my eyes roll back in my head with a really freaky kind of orgasmic intensity.

When I come out of the coma, I hose down the kitchen with Janitor in Drum, and start thinking about my next steak.

[tdn]

According to the Bible (my name for Alton Brown), the best way to heat it indoors is to broil it. Crank the heat all the way, but set the rack pretty far from the heat. This will warm it through without damaging the cell structure. Then move it close to the heat to char it. It should stay tender and juicy on the inside.

Marinades? Something acidic. Lemon juice would be good. Lime juice would give a mild Mexican flair. A good non-creamy salad dressing will have a complex marriage of flavors that might work nicely.

And when you serve it, be sure to cut across the grain. After letting it rest for five minutes, of course.

[zoid]

Sorry bout the spelling, it's au Poivre.

[Chefguy]

I like both zoid and lissener's methods, except that I would add the salt later on as the latter does. Salt tends to draw out the moisture in the meat. Au poivre is my fave also (preferably au poivre vert a la creme), which basically means you fry the steak in a bed of cracked green peppercorns, remove the meat, then deglaze the pan with your liquid of choice and reduce it until thickened. I've probably left something out, but that's the basics.

[tdn]

Originally posted by zoid
a good meathod would be to liberaly season with kosher salt

I would avoid salting it unless you do it just prior to cooking. That will draw too much moiture from it.

A good rule for turning a panfried (or grilled) steak is to turn it only once. You can tell when it's done on the first side because little pools of red juice will appear on the undone side. Then flip it once, let it go for 2 minutes, then let it rest on a warm plate for 5.

The bacon will be a nice addition to both flavor and coronary blockages. In lieu of bacon, butter works very well with steak.

[Bippy the Beardless]

Good steak should be served as simply as possible. My own taste is to serve it with baked potatoes, green beans, and garlic butter. I like to add a little lemon zest to the garlic butter.
It is worth splashing out on a nice full bodied red wine to serve with the meal.
2nd'ed about not adding salt until the last moment to prevent juice being drawn from the steak by the salt. I would also be tempeted to use very little salt, as the bakon you mentioned may well be quite salty itself.

[zoid]

Yep, I should have mentioned that it should be seasoned just before placing in the pan.

[Gatopescado]

If you can't grill it, eat it raw.

[Cowgirl Jules]

Chefguy, I will take your suggestion to heart. I had been cooking them zoid's way, but the pepper sauce sounds yummy. What else would you use besides cream?

Oh, and when I cook fillet in bacon, it's usually venison. Mmmm, backstrap! (And I especially don't want to draw out the moisture in that; it's dry enough as it is)

Julie

[Zenster]

If it's already wrapped in bacon, hold off on the salt until it reaches the table. The bacon will contribute some all by its widdle self. I'd broil the sucker at the highest temperature possible until the bacon is crisp but the steak is still rare. Fresh cracked black pepper wouldn't hurt either. Make sure and have some spuds to mop things up with.

[Kalhoun]

I love marinading in Caribbean Jerk Sauce, but I think they stopped making it. I'm sure there's a recipe somewhere. Pure heaven, I tell ya.

[Chefguy]

Originally posted by bowert
Chefguy, I will take your suggestion to heart. I had been cooking them zoid's way, but the pepper sauce sounds yummy. What else would you use besides cream?

Oh, and when I cook fillet in bacon, it's usually venison. Mmmm, backstrap! (And I especially don't want to draw out the moisture in that; it's dry enough as it is)

Julie

If you have some brown stock or beef glace on hand, use that. You can use just water, but it's going to be very bland.

I don't know your cooking skills, but if you can make a brown roux and add some canned stock to it, that might suffice, but I wouldn't add any salt while cooking the steak if you do that; the canned stock is going to be very salty.

[lissener]

add a little beer to your roux-based sauce, but write your will first because you will just dee eye ee DIE.

[FordPrefect]

I have never tried most of these ways. Except grilling outdoors... But the coup de gras is in a huge frypan filled with sliced portabellas that have spent the second half of their saute time boiling in merlot.

[lissener]

Here's a sauce I made for narrowly sliced rare steak last year:

After the steak is done, set it aside and deglaze the pan with a whole bottle of decent dry red wine. Reduce it by about 75% percent. Turn off the flame, and toss in a few fresh blackcurrants or blackberries, just enough to warm them. Drizzle over the sliced steak. Call an ambulance.

[NailBunny]

Normally I would say rub the steak with equal parts salt and sugar and then grill or fry. But since it's already bacon wrapped, I'd say skip the salt.

Seriously though, someone turned me onto this rub awhile back. I tried it on pork and beef before I went veggie, and OH BABY. Quite good.

[NailBunny]

Oh, and incidentally, I don't know if I'd try this with this steak because I don't know how well it'd go with the bacon, but this marinade is quite tasty for meat:

Honey Mustard Teriyaki

4 Tsp soy sauce
2 Tsp rice vinegar
1 Tsp powdered ginger
several dashes sesame oil
several dashes fire oil
1 Tsp honey
1 Tsp Dijon mustard

[Shayna]

For your entertainment, the classic Scylla Great Debate: Steak Wasting.



P.S. This is also the thread that brought our esteemed poster Fenris out of lurkerdom to start posting. Though his name doesn't appear since that thread is from the old board format, his is the last post in the thread.

[teela brown]

I know my contribution will be lost in the storm of suggestions above, but here's how we do it in the pug house:

Take the steak out of the fridge an hour or two before cooking. Letting it come to room temp will prevent the "cold red middle" syndrome. Heat the oven to 350. Liberally cover the steak in cracked black peppercorns and sear the holy hell out of it on both sides in a red-hot ovenproof skillet or grill pan; just a few minutes per side will do. Then pop the steak in its skillet into the oven for about 5 minutes. This is called "oven-finished", and it results in a lovely, evenly medium rare steak. Sprinkle with kosher salt and serve (preferably with homemade french fries, Dijon mustard and a Bordeaux).

[ralph124c]

Tryt cooking it the way japanese staekhouses do-plop the staek into a very hot frying pan, and sear one side for 3-4 minutes. Then, turn is over, and repeat. Then, slice it into thin slices (around 1/2" thick), and sear the exposed sides-eat the slices hot from the pan. NO MARINADES-just salt pepper, and a little garlic!
This is the way to cook a slightly tough stek-it results in well-done meat that is still juicy and tender.

[Turbo Dog]

When I'm forced to do a steak on the stove, it is very similar to publuvr's way, and depending on my mood, finished similar to Chefguy's. Load the bejeezus out of it with coarse black pepper, some kosher salt, and rub with olive oil. Let sit for about 30 minutes. I've compared it without the salt side-by-side on two nearly identical steaks and noticed no loss of moisture except on the very outer edge which comes out much more crisp and carmelized when salted and rested a bit. I love a dark, crisp shell on steak, so I salt first.

Turn on the oven fan, open the kitchen window, then toss into a very hot, dry pan for about 2 to 4 minutes, depending how you like your beef cooked. Flip and cook an equal amount of time on the other side. If doing more than one, hold in the oven on low.

If I'm in the mood for a sauce, my standard is to add a bit of flour, maybe a teaspoon, to the pan juices, get a dark brown roux going and then add whatever is handy... wine, stock, even water. Maybe 1/2 cup. Thow in a palmfull of peppercorns, and if I'm in the mood, a little onion, garlic or mushrooms, and let it go until the pepper softens a bit and it gets to the thickness I like. Then a bit of cream and a good wad of butter to finish it off.

[zoid]

It's obvoius that the only way to get to the bottom of this is a steak cookoff.

I would offer my house as an arena for this competition but we're remodeling. Any one care to offer their home for a night in the pusuit of the truth?

[tdn]

Originally posted by zoid
It's obvoius that the only way to get to the bottom of this is a steak cookoff.

I would offer my house as an arena for this competition but we're remodeling. Any one care to offer their home for a night in the pusuit of the truth?

Sure, use my kitchen.

HAHAHAHAHAHAHA! (If you saw my kitchen, you'd know why I'm laughing. It's so small I have to step outside just to cut the cheese.)

So that I may add something of value to this post, I'll just say that I think it's a bad I dea to pepper the meat before cooking. Pepper burns.

Here's another good recipe: oil a cookie sheet or shallow baking pan. Place several portabello mushrooms on it. Put the steak on top of those. Broil.

Now here's the best part:

Discard the steak. Eat the mushrooms as a main course. Yee-um! (Sorry to offend this serious carnivores here, but honestly - have you tried it?)

[dewizeowl]

The classic method is to sear in a very lightly oiled and very very hot pan and place into an oven to finish. If you have an thermometer, use it to tell when the center reaches the doneness you want. There are other methods, but this is the most accurate. 125 for rare, 135 medium rare, 145 medium and 160 well done.

Since you have bacon wrapped, the best thing is to use either a maple syrup glaze or just salt and pepper. I would go with S&P personally. The bacon is there probably because the meat is very tender, but lacking a lot of flavor such as tenderloin. An excellent piece.

If you feel comfortable making a sauce, then classically it is bordelaise, but not that simple to make and a bad bordelaise isn't that good. I would recommend cooking some mushrooms (crimini or portos), getting some rosemary roasted potatoes or good mashed potatoes (ok call it whipped to be fancy) and a good red wine

[SuperNova]

I am so hungry right now...

[corndog man]

Please, for the love of God don't put any god damn cracked pepper on your steak! Seasoned red salt please. Pepper kills the flavor.

What I would do is to make a stir fry out of it. Get onion, green pepper, mushrooms, or whatever vegetable you like, cook with butter in a pan.

Take your steak that you have marinated all night in Dale's marinade sauce, slice thin and cook in another pan with some oil. You know how to do it. Shake on some good ol' fashioned Tabasco if you want some heat. Take that bacon and either cook itin a side dish or eat it for breakfast in the morning. The bacon has prpbably provided the salt you need anyway.

Marry the steak, and the vegetables together. Sprinkle on some soy sauce or tariyaki for additional flavor, serve over good steamed rice. Or, you could go for the Korean route. Same ritual with the meat and vegetables, except you buy some good romaine lettuce. Peel the lettuce down to leaves, place a small chunk of meat in the leaf, roll up and eat. Good stuff. Go to the Korean market to get some kimsche. Must have a kimsche appetizer. Kam-sa-ni-da!

Or, you can go the Mexican route, do everything above and buy yourself some tortillas instead. Gracias!

Also, beer is the preferred alcoholic beverage for steak, not red wine. Lastly, to state again, throw the "cracked pepper" in the trash.

лл£¡

[Anniee]

Eating meat does not a carnivore make; most of us are omnivores.

No salt on red meat before cooking or it gets tough. I insist on fresh ground peppercorn mix (ground very fine, not cracked) on my steak but some might not prefer it. Too bad you can't grill it; that's how I love it best - black and blue, on the fire

To stretch out a steak prepared that way, consider grilling some portabellas, some red bell peppers (the outside gets black by the time the inside is soft and sweet but that's ok; put it in a paper bag and peel it in a few minutes.) Wrap strips of steak up with strips of the other two things in tortillas with a little fajita seasoning and maybe some guacamole. Keep it simple but elegant; good stuff.

If the steak must be broiled so be it; I actually don't eat steak unless we're grilling anyway.

[Anniee]

I have an old Life cookbook - it's huge and obviously picture-based (quite stunning to look at really) and the steak section is enormously simple, since someone brought up sauces. Cooking is simplest of all; minimal seasoning and proper heat; mostly it's the cut and quality that's the issue.

For dipping or "sauce"ing, the only thing discussed are flavored butters. Butter whipped with a little garlic is one. (I told you it was old :P ) I doubt a steak wrapped in bacon needs sauce of any kind, but as a purist (who rarely indulges in steak, meat, or fatty foods) I'd go with a softened whipped (lightly flavored) butter.

[zoid]

Originally posted by corndog man
Please, for the love of God don't put any god damn cracked pepper on your steak! Seasoned red salt please. Pepper kills the flavor.

What I would do is to make a stir fry out of it. Get onion, green pepper, mushrooms, or whatever vegetable you like, cook with butter in a pan.

Take your steak that you have marinated all night in Dale's marinade sauce, slice thin and cook in another pan with some oil. You know how to do it. Shake on some good ol' fashioned Tabasco if you want some heat. Take that bacon and either cook itin a side dish or eat it for breakfast in the morning. The bacon has prpbably provided the salt you need anyway.

Marry the steak, and the vegetables together. Sprinkle on some soy sauce or tariyaki for additional flavor, serve over good steamed rice. Or, you could go for the Korean route. Same ritual with the meat and vegetables, except you buy some good romaine lettuce. Peel the lettuce down to leaves, place a small chunk of meat in the leaf, roll up and eat. Good stuff. Go to the Korean market to get some kimsche. Must have a kimsche appetizer. Kam-sa-ni-da!

Or, you can go the Mexican route, do everything above and buy yourself some tortillas instead. Gracias!

Also, beer is the preferred alcoholic beverage for steak, not red wine. Lastly, to state again, throw the "cracked pepper" in the trash.

лл£¡

So you're going to marinate a good steak overnight so all you can taste is the damn sauce, and then pour soy or teriyakki over the poor thing, but you have an issue with cracked pepper?

Good food is obviously wasted on you. :wally

[Rocketeer]

Smear with minced garlic, sprinkle with salt, broil 2" away from the lement, seven minutes on the first side, five on the second.

[pulykamell]

Amen, Zoid. Then again, would you take culinary advice from someone called corndog man? ;-)

Tobasco on a good steak? I love my Tobasco Sauce, but like Worcestershire, it has a tendency to mask or kill any flavor it's blended with. Save it for your stews or pizza or whatnot. Tobasco has no place near a good steak. A good steak should taste like the essence of meat. It should be at most medium rare, if not still moving, and subtlety of flavor must be preserved. Peppercorns and salt are okay...in fact, de rigeur. Tobasco, A1, ketchup, etc, have no place near a good steak. If you like steak with A1 sauce, do yourself a favor and buy a cheaper cut.

Beer. I love beer. Beer is one of my closest friends. But a good steak goes with wine. No exceptions. A deep, full-bodied, dry red. Try a Cabernet Sauvignon or Chateua Neuf du Pape or a nice Burgundy. The sweet and warm grape flavors combine perfectly with the meat juices and enhance the taste of steak. Beer does not. Beer goes with anything spicy or acidic.

[Cowgirl Jules]

Chefguy and lissener, I'll try it with beer (mmm... Beer) and the roux. I don't make beef stock very often, but I have some homemade smoked turkey stock in the freezer that will surely be better than water. Maybe the liquid from rehydrating some dried mushrooms?

But first, I have to go get a deer - I'm all out, as the backstrap is the first thing to go.

[Cowgirl Jules]

Nevermind - to heck with the venison, I'm dying for a good beef steak right now! And we have an excellent butcher right down the road. I shall cook me up a storm for my boyfriend and children tomorrow night!

Bacon-wrapped filet mignon! With mushroom reduction sauce! And green beans with garlic. Yumm...

[Threadkiller]

I have heard this quote in more than a few places:

"The secret to a good steak is to start with a good cut of meat and don't do anything to ruin it."

Things that ruin it:
Strong Marinade
Overcooking
Any tomato based sauce

If it's a good cut of meat it really doesn't need marinade. The stronger ones will drown the flavor of the meat. Something subtle isn't too bad but less is more.

There is no surer way of being silently ridiculed by a steakhouse staff than order a well done steak with ketchup. The more the sucker is cooked the drier it becomes. Virtually any steak sauce can do a wonderful job of imparting flavor-but if you want to taste the steak leave it off. I won't use anything stronger than a light mushroom sauce and even then it always goes on the side.

[Tygr]

I'm gonna recommend a commercial powdered marinade: Adolph's Marinade in Minutes™. Instructions say to mix it with water, but I use whatever red wine I'm serving with dinner. Put Adolph's sodium-free tenderizer on first, then let the meat sit in the marinade for just a few minutes (15 min, max.).

It's equally good grilled or broiled.

[Zenster]

Originally posted by Threadkiller
I have heard this quote in more than a few places:

"The secret to a good steak is to start with a good cut of meat and don't do anything to ruin it."

Things that ruin it:
Strong Marinade
Overcooking
Any tomato based sauce

If it's a good cut of meat it really doesn't need marinade. The stronger ones will drown the flavor of the meat. Something subtle isn't too bad but less is more.

There is no surer way of being silently ridiculed by a steakhouse staff than order a well done steak with ketchup. The more the sucker is cooked the drier it becomes. Virtually any steak sauce can do a wonderful job of imparting flavor-but if you want to taste the steak leave it off. I won't use anything stronger than a light mushroom sauce and even then it always goes on the side.

Word, Threadkiller (and worth repeating).

This is the only topping I permit on my steaks. I brought some whole corn-fed beef filets with me the last time I went to Denmark. Imagine my chagrin when I asked everyone at the party how they wanted their steaks, only to hear a unanimous chorous of "well done!"

They didn't like the Napa Valley Vichon Chardonnay (too dry!) nor the Charles Krug Cabernet Sauvignon (eew, red wine).

Flaming Philistines!

I recently had to watch a good pal of mine take one of the finest organic fork-tender ribeye steaks that I've had in years (probably something like $15.⁰⁰ a pound) and completely smother this masterpiece of bovine degustation with frickin' A-1 Sauce. Words cannot possibly express my distress at having borne witness to this desecration. Somehow, we have managed to remain friends.

[Chefguy]

Originally posted by corndog man
Please, for the love of God don't put any god damn cracked pepper on your steak! Seasoned red salt please. Pepper kills the flavor.

What I would do is to make a stir fry out of it. Get onion, green pepper, mushrooms, or whatever vegetable you like, cook with butter in a pan.

Take your steak that you have marinated all night in Dale's marinade sauce, slice thin and cook in another pan with some oil. You know how to do it. Shake on some good ol' fashioned Tabasco if you want some heat. Take that bacon and either cook itin a side dish or eat it for breakfast in the morning. The bacon has prpbably provided the salt you need anyway.

Marry the steak, and the vegetables together. Sprinkle on some soy sauce or tariyaki for additional flavor, serve over good steamed rice. Or, you could go for the Korean route. Same ritual with the meat and vegetables, except you buy some good romaine lettuce. Peel the lettuce down to leaves, place a small chunk of meat in the leaf, roll up and eat. Good stuff. Go to the Korean market to get some kimsche. Must have a kimsche appetizer. Kam-sa-ni-da!

Or, you can go the Mexican route, do everything above and buy yourself some tortillas instead. Gracias!

Also, beer is the preferred alcoholic beverage for steak, not red wine. Lastly, to state again, throw the "cracked pepper" in the trash.

лл£¡

I am struck dumb by the width and breadth of your heresy.

[Munch]

Oh my lord, corndog man, what are you thinking? You think simple crushed peppercorn is overpowering, but you want to marinade it in DALE'S overnight?!? And seasoned red salt?!? And Tabasco?!? All three of those are more overpowering than peppercorn on their own.

For those unfamiliar with Dale's, it's basically soy sauce, but with liquid smoke and about a cup of salt mixed in. Ugh, the stuff destroys everything it touches.

[zoid]

Originally posted by Zenster
Word, Threadkiller (and worth repeating).

This is the only topping I permit on my steaks. I brought some whole corn-fed beef filets with me the last time I went to Denmark. Imagine my chagrin when I asked everyone at the party how they wanted their steaks, only to hear a unanimous chorous of "well done!"

They didn't like the Napa Valley Vichon Chardonnay (too dry!) nor the Charles Krug Cabernet Sauvignon (eew, red wine).

Flaming Philistines!

I recently had to watch a good pal of mine take one of the finest organic fork-tender ribeye steaks that I've had in years (probably something like $15.⁰⁰ a pound) and completely smother this masterpiece of bovine degustation with frickin' A-1 Sauce. Words cannot possibly express my distress at having borne witness to this desecration. Somehow, we have managed to remain friends.

Ugh! My Sister and BIL will only eat meat that's been cooked until it's leather. We went to a nice place in Indianapolis called St. Elmos and they both got 10 oz. fillets and ordered them well done. I could have cried. Then they sent them back and asked that they be cooked MORE! I swear that what started off as a couple of very nice 2” tall steaks were reduced to less than an inch in height after they had been ridiculously dehydrated.

And A1 should be reserved for, well I'm not sure what, but it shure as hell does not belong on a good steak.

[Munch]

Oh man, zoid, that's aweful. I've been to St. Elmo's (I live in Indianapolis). It's a wonderful place that recently celebrated it's 100th anniversary. Not the greatest steaks ever, but they certainly know what they're doing.

Honestly, what's the attraction to well done meat? I don't get it. Are the health benefits that drastic?

[Chefguy]

Originally posted by zoid
Ugh! My Sister and BIL will only eat meat that's been cooked until it's leather. We went to a nice place in Indianapolis called St. Elmos and they both got 10 oz. fillets and ordered them well done. I could have cried. Then they sent them back and asked that they be cooked MORE! I swear that what started off as a couple of very nice 2” tall steaks were reduced to less than an inch in height after they had been ridiculously dehydrated.

And A1 should be reserved for, well I'm not sure what, but it shure as hell does not belong on a good steak.

The first and only time I ordered a well-done steak, I was 12. My parents took me to The Saber Jet restaurant here in town, which was my first experience in a 'real' restaurant. I wanted a hamburger. The waiter explained that they didn't serve hamburgers. I threw a pout and insisted, so the waiter went to the kitchen and reaffirmed that no, hamburgers were not going to be issuing from this chef's kitchen now or in the future.

Well, I figured a well-done steak was probably like a hamburger, so I said 'rilly rilly rilly well done'. The cinder that was sitting on my plate resembled more a chunk of coal than a piece of meat, but I stubbornly chased it around the plate and chewed and chewed and chewed and choked it down. Never again.

Oh, and A-1 sauce, ketchup and other tomato/sugar-based condiments belong in the bottle, unopened.

[zoid]

Munch, St. Elmo's is above average but you CAN find better. What health benefits are you referring to? Last time I heard, the more charred a piece of meat is the more carcinogens it has.

[Munch]

Yeah, I had a strip steak there a few months ago, and it had quite the ribbon of fat/gristle running through it. Pretty disappointing. But the shrimp cocktail is worth it.

As for the health benefits, everytime someone orders something well done, they usually refer to red meat being bad for them. I take their word for it, because I don't want to make waves, but is there any truth to that statement at all?

[Zenster]

The outer crust on a charred cut of beef is rich in nitrosamines. These carcinogenic componds are also found in beer and cured or smoked meats. Here is an excerpt:

"Nitrates and nitrites are also used as flavor enhancers and colorants. The public became aware of their cancer-causing possibilities years ago. Nitrate itself has not been shown to produce a carcinogenic effect in animals, but it can be converted by bacteria in human saliva and in the intestine into nitrite, and nitrite can chemically react with certain other chemicals normally present in the body (amines and amides) to produce compounds called nitrosamines. Nitrosamine varieties number around 300 and roughly 90 percent of these have been found to be carcinogenic. The ability of these additives to reduce the chance of botulism poisoning keeps them in our food."

"While it may be true that you are at a lower risk ingesting foods containing these ingredients if you don't consume them on a daily basis, if you have sausage with your breakfast, eat a salami sandwich for lunch and ham for dinner, you are exposing yourself to high amounts of these known cancer-causing factors. Nitrates are also found in "natural" foods such as some vegetables. It is the amount of nitrosamines that are formed that is in question. So far, the amount of these substances seems to be insignificant (in scientific studies)."

Anyone who tries to tell you that rare red meat is less healthy than well-done steak is blowing (steak) smoke up your @ss.

I prefer a charred on-the-outside and rare-on-the-inside New York strip steak, myself. You get nice bloody meat and a good dose of nitrosamines as well. The best of both worlds.

[lokij]

This is what I do when I can't grill my steaks. I rest the steak to room temperature and season it with cracked black pepper and just a bit of thyme, oregano and crushed red pepper. I then get some soft butter and mix it with some chopped garlic and cumin. I set my oven to broil and then quickly sear the steak in a cast iron skillet on each side. I then put a generous amount of flavored butter on top of the steak and but it in the oven to finish. After about 6 minutes or so it's done.

[corndog man]

It's me again. Pepper to me is just foul. Bitter even.

The OP has to pan fry this meat or broil it in an oven. Dale's is an excellent marinade. Tabasco adds heat to the meat. I sort of misquoted on the Tariyaki though. If you have have Dale's, marinade in Tariyaki.

If you ever cook a hamburger at home, put soy sauce in it. You'll thank me for it.

[teela brown]

Originally posted by Turbo Dog
it is very similar to publuvr's way,

::snicker:: . . . you know, I've been thinking about a screen name change lately. This one's more accurate than a lot that I've come up with . . .