The Perfect Steak

[Limp Brisket]

I could be wrong but I believe Ruth Chris cooks them at 1800F in some type of an oven.
_________________
Lang 84 Deluxe Long Neck w/Char Grill
UDS
Custom pig rotisserie
Winston CVAP HA4522
KCBS Judge
Ace of Spades BBQ Team

[day_trippr]

[BBQDawg]

I consider myself good at a lot of things. One thing I consider myself GREAT at is grilling a good steak.

I started like most people. The occasional trip to the Outback, Sizzler and the old reliable Steak and Ale, I really miss their bread by the way. Then I got a little older, made a little more money and realized that there are a few items in life that you don’t cut corners on if you want the best quality. Three things that come to mind are firearms, Scotch whisky, and a good steak. So I made a few trips to Mortons, Ruth Chris, Capitol Grill, etc. I like to hit at least one high end steak and chop house when traveling.

After sampling all the perfectly grilled cuts of beef that I could find. I decided I wanted to learn how to grill my own. Now I’ve been grilling steaks since I bought my first hibachi, but now that I look back on those days, I realize that I didn’t know my ass from a hole in the ground, and I should have saved my money and bought hamburger. I used to get those 1/2 inch ribeyes, drown them in marinades, throw them on the fire, and turn every 30 seconds until I had boot leather to serve with my bake potato and salad.

I’m older and wiser now. So my first piece of advice is to do some research and learn about all the different cuts. A good place to start is at an old fashioned butcher shop. Butchers are real friendly people most of the time and can teach you a lot about beef. If you don’t have a butcher in your neighborhood, just search online.

I have to agree with previous post, a good steak lies in the quality of the beef and the type of cut. You’re going to have a hard time trying to sell that chuck round off as a Ruth Chris ribeye to your woman that you'd like to impress, even if you have forty dollar bottle of merlot.

I prefer bone-in ribeyes myself, my wife likes the filet, and all cuts have different texture and taste. I don’t buy steaks less than 2 inches thick. That’s the good thing with a butcher; they will cut you any thickness you want. You can find some great steaks at Costco too, and sometimes they have "Prime" beef, but you have to crawl before you walk. I prefer to let the beef sit out of the fridge about 1 hour before cooking, brings it down to room temp, lets it cook more even when you don’t have a cold center.

Some folks like marinade; I believe that it takes away from the flavor of the beef. I use a lot of coarse ground black pepper, a little fresh finely chopped garlic, and sea salt. I don’t put the salt on until right before they go on the fire, the salt pulls up the moisture, and you won’t get as good of a sear if the outside is too moist. Then brush lightly with oil and off to the grill.

Most high end steak houses use broilers to cook their steaks, that’s how they get >1500 degrees. I can only get my grill up to about 750, so that’s what I use. I sear for about 3 minutes on each, do a half rotate 1 1/2 minutes in to get the hatch marks, and then flip for another 3 to sear the other side. Keep a squirt bottle handy in case you get any flare ups. Next step is indirect low heat, which is essentially baking, just doing it on the grill, no more than 7 minutes for me depending on the thickness of the steak. Let them rest for 10, no foil, that will get you medium, which is the only way to go. I have people over for dinner quite often, some first timers ask for their steak well done, I say ok, cook it medium anyways and they rave about it being the best they’ve ever eaten. If you want well done at my house, ill throw a bubba burger on for you.

One other thing I do on my steaks is melt a compound butter over them while they rest. I use real butter, mash in a bowl with a fork, mix black pepper, garlic powder, fresh parsley, blue cheese or gorgonzola adds nice twist, you can be creative. mix that up good, scoop it on to plastic wrap and form stick of compound butter, refrigerate, then slice off a piece, let it melt into the steak while resting.

[The PPP]

This is gettin good. Keep them coming. I like the blue cheese butter trick BBQDawg

[day_trippr]

Well, you had me with you, BBQDawg - right up to when you got to "medium"

Cooking a ribeye (or any other good cut of beef) to medium is a heinous crime in my family. My dad would have you keel-hauled at the minimum

Medium rare is where it's at. Always has been, always will be...

Cheer anyway
_________________
Save the planet: it's the only one with beer!
FrankennBrinkmann ECB
Char-Broil Commercial Gasser

[Hell Fire Grill]

[morick]

[Meatgarden]

The oven the highest end steak houses use is called a salamander. They are available to the public at any restaurant supplier. They get hot enough to weld. Given that, they cost more than a fine off-set so it seems unlikely most would spring for one. That being said I believe the best way to cook a quality steak at home is to forget recipes and concentrate on technique. First is to buy the finest quality meat you can afford. Second is to heat a cast iron pan on your hottest burner until it smokes. Place any fine cut seasoned with nothing more than fine salt and very good olive oil and sear until the sugars become dark and brown. Then flip and repeat. When proper browning has occured put pan in pre-heated 400-425 degree oven and cook until desired internal temp. Pull and allow beef to rest on cutting board. Meanwhile deglaze pan whith an acid such as wine, vermouth, port, maybe basalmic. Add butter and/or some stock. Add shallots, herbs or any desired savory component and reduce by half. Pour sauce over meat and do what seems right. I don't believe anyone can cook a steak outdoors on a grill that can match a properly cooked steak in your kitchen.
_________________

[kingofcool]

All good points. Nothing better than a reduction sauce on top of a steak. That always impressed the ladies.


BBQDAWG - You ever had stranahans whiskey? I'm with you on spending money on scotch/whiskey. Bought a bottle of strahahans recently and it is superb.

[BBQDawg]

Day trippr-I'd be willing to bet that we are on the same page as far as the doneness of a fine steak. I just always say "medium", but i proably do cook to M-R, i never use a temp gauge, use time and touch (firmness) I'll post a few center cut pics from my next cook, and let you be the judge.

King of cool- Havent tried Stranahans, did you find it in a store, or did you buy it online? You should check out singlemaltsdirect.com, they even sell minitures if you like to taste test. I'm working on a bottle of Aberlour 18 right now. This weekend, a 2 inch Porter house, followed by a glass of that fine whisky, light up a Macanudo "Is this heaven", "No, It's Iowa". I hope my kid can likes the state college.

[k.c.hawg]

My favorite is a Porterhouse 2.25" - 2.5" thick...often I will just be able to put away 50-60% of it but it is always good as a leftover. Next I'll go Cowboy Ribeye about the same thickness. The one thing I have found hard to replicate is the total melt in your mouth affect that dry aging brings. We do most steak nights at home and turn out very nice steaks but a top end steakhouse or chophouse with dry aged beef can still wooo me. I've been thinking of ordering dry aged beef from one of the many places selling it to the general public. Sometimes in my mind it is hard to justify the $20-$25 a lb they get for it but I'm still tempted.




_________________
http://kchawgskitchen.blogspot.com/
Horizon Marshall 20"
Primo XL
30" Masterbuilt Digital
UDS (Named Uddley by Mrs K.C.)
Weber 26.75 One Touch
Weber 22.5 Silver Touch
Weber Smokey Joe
Superfast Red Thermopen
Razorback born and bred!

[polishdon]

[GOON'S BBQ]

Has anyone tried to dry age their beef with success? Is it tough to do? Buy some large meat cuts wrap in cheese cloth and toss in the back of the fridge for a month?

Our local BJ's has the whole NY Strip for 4.99 a pound. I really want to buy it and try to dry age it. However it is 75 bucks and I really don't want to f' it up.
_________________
Q 'n Brews

Tipsy Pig BBQ and Brewery

[DawgPhan]

[day_trippr]

[kingofcool]

BBQDAWG - thanks for the heads up, I'll certainly check that out. I actually got the stranahan's in a store down here in macon. I was more than surprised when I saw it. I have never seen it up in atlanta (frequented greens and tower) which is one reason it caught my eye.

Also, here's john kessler's review of rathbuns steak. He does have some negative things to say but thats also after saying he's not a steak and potato guy.

http://blogs.ajc.com/food-and-more/2009/11/11/30-restaurants-in-30-days-kevin-rathbun-steak/?cxntfid=blogs_food_and_more

[DawgPhan]

[kingofcool]

Pi-o-no-no is the preferred nomenclature down here. My mom is from nearby Warner Robins and she corrects me every time I saw Pia-no-na.

I lived in atlanta for a spell but now am down in Macon. I actually live right near Pio Nono and Vineville.

I've never had rathbun steak but I have been to rathbuns and it was phenomenal. I got an elk steak that was really great. I would have preferred the steak house atmosphere it looks like rathbun steak has (rathbuns is very contemporary) but all in all it was a great experience. Krog Bar is a fun place to stop in before dinner.

[kingofcool]

By the way. Stranahan's is actually an american whiskey. It's very good though. Thanks for pointing out that other site. I'm gonna put in an order. What are some of your favorites?

[BBQDawg]

Kingofcool-Thanks for the article, I will certainly look in to trying Kevin Rathbuns Steak next time I'm down in the mother land, but its gonna be tough to beat Bones.

Being a service member, i have the pleasure of residing in Boston, Ma for a few years. I know, im a fish out of water here. Boston is home to a few great chop houses too, Grill 23 being my new nationwide favorite.

Daytrippr-Thanks for holding off on the keel hauling.