In the past, I’ve always tenderized it with a fork, let it sit at room temperature, pat it dry, season with salt, pepper, garlic powder and onion powder, and cook it on a hot grill. I don’t use sauce - if I wanted that, I’d get ribs.
Today, I’m trying something new to me: tenderizing the steak with salt, like this. I’ve got it on the grill right now, and will report my experience in a little while, after I let it rest and then devour it with a nice glass of red wine.
I also want to try tenderizing it and then marinating it in Pepsi for 1-2 hours and see how that tenderizes or breaks down the potien molecules in the steak.
Our local supermarket has steak on sale for 1.97/lb. I’ve bought 20lbs of it already. I’ll be going back tomorrow to stock up again.
No, I haven’t eaten it yet. I tasted the top (rubbed my finger across the top) and it was salty, hopefully that was just the top and it will be just like i salted it before I grilled it.
I just wanted to add that I also want to try searing and then slow cooking it sometime in the near future. I plan on taking a blowtorch and searing the outside of the steak and then slow cooking it to perfection and see how that goes.
Oh, FWIW, this is top round steak, not the choicest of cuts, which is why I’ve used different methods of tenderizing in the past. Still, it’s 2.52 lower than it’s normal price with this sale.
When did this become the Food Network?
Seriously, though. I have been recently pouring a pint of Southern Comfort over my steaks and marinating for at least a day or two. Never heard of Pepsi though, I will give that one a try.
It’s saltier than I would normally like. It is pretty tender though. If you try this, it HAS to be a thick steak. This one was almost 2" thick. If this had been a 3/4 or 1" steak, I’m sure it would end up tasting like a salt lick.
The acid in Pepsi (or Coke) will break down the proteins in the steak.
I like your Southern Comfort idea though. I will add that to my list of ones to try. I mean, I have thirty or so steaks right now, I can afford to try new things
I like a bistro steak, coated in Montreal steak seasoning and cooked Pittsburgh-style, which requires as hot a grill as you can get. We’ve gotten the Egg up to about 1000 degrees, which will do it in about two to three minutes per side. It ends up nice and charred on the outside and blood raw in the middle. Delicious, and I can’t have one for another six effing months.
You had me up until you mentioned the egg. I assume this is the one you were referring to? I like the setup, but I try to stay away from charcoal. Hence the reason my next grillin attempt will include a blowtorch to sear it first and then slow cook it. Nothing against your choice, but I prefer the simpler propane method.
Oh, and why six more months? You’re only allowed two steaks per year?
Personally, I’ve always been a big fan of greek seasoning/ greek salt. I’d probably just marinate the steaks simply if I were to concoct a marinade with it. Lemon Juice, Olive oil, Greek Seasoning Salt, lots of fresh cracked pepper, a smashed clove of garlic or two, and let marinate overnight in the fridge in a plastic bag…
Your planned sear and then slow cook is the wrong way around. If you do it that way the juices released during the slow cooking wreck the nice caramalized surface that the searing created. A place here cooks there steaks for up to 16 hours before searing them for the table.
Here are a few tips. I bought a heat probe and intend to try doing some Sous-vide and finishing with my blowtorch.
I don’t do a lot of steak, but I’ve had excellent results with meat marinades built off of Ken’s Steakhouse Greek Dressing. I usually add a bit of sugar either by way of fresh citrus (orange or myer lemon) or honey if I have it on hand.
Also, regarding the Greek Salt:
This is one of those times where brand makes a difference. I’ve only used Cavender’s Greek Salt. I can’t guarantee a generic blend.
Is it just me, or does cooking a steak sous vide sound like heresy? Maybe fish and chicken, but not red meat… I don’t think the method adds anything to the food experience but dulled texture, less flavor, and incongruety. High heat, licking flame for me, please.
Well, this article states differently. I would think that slow cooking them would release a lot of juices; searing would then trap the remaining liquid inside. However, the quick sear then slow cooking would seem to retain more moisture. Guess I’ll try both methods.
Last nights steak, although semi-salty, was nicely seared. I also am interested in the caramelizing via sugar. Again, I now have plenty of steaks to use for practice
See, I think that charcoal flavor is necessary to a good steak. Steaks cooked on propane can be good, but just don’t have that extra punch that makes a great steak.
As for why I can’t have one, I’m pregnant and can’t eat undercooked meats. I could technically have a steak, but it would have to be cooked like a hockey puck. No thanks. I’ll wait.
