Steak-Cook when thawed or frozen?

[4down20]

This makes me hungry, yours doesn't. Yours reminds me of something from applebees.

 

[SlinkyRedfoot]

You think a good steak needs marinade? Salt and pepper is plenty of seasoning. I don't mind the occasional marinade for a little something different, but claiming a steak lacks flavor without it is comical.

Have I called you a talking meatball yet?

 

[SlinkyRedfoot]

I'd be embarassed to even show that picture if I cooked it.

Unless, of course, you had any idea what you were talking about.

 

[DJ Fieri]

Room temperature.

 

[SlinkyRedfoot]

This makes me hungry, yours doesn't. Yours reminds me of something from applebees.

I bet you eat at Applebees. A lot.

 

[DJ Fieri]

Yes, because the ability to cook a great steak on a grill and the ability to cook a great steak in a pan are clearly mutually exclusive. See post #43.

Anyhow, your stupidity inspired me:

That's a nice countertop.

 

[SlinkyRedfoot]

Room temperature.

... and The Deej weighs in on the controversial culinary conundrum.

 

[DJ Fieri]

Not a fan of Applebees.


At all.

 

[DJ Fieri]

I grilled for years, but now I pan sear and bake.

That's a good way to do it, I do it on the stove for a little bit and then stick it in the oven.

Damn all those ex-GF's who used to spoil me by cooking!!! I'm behind the 8-ball on this cooking thing and trying to catch up.

 

[DJ Fieri]

... and The Deej weighs in on the controversial culinary conundrum.

I've tried it both ways and if it was still a little cold.....it was chewy when I cooked it. I don't like chewy steak. I like it when the steak damn near melts in my mouth.


And rib-eye is the best imo.

 

[SlinkyRedfoot]

That's a nice countertop.

hehehe. Thank you, The Deej.

Do you mind if I call you The Deej? Or, El Deejarino if I'm looking for a little more pomp?

 

[DJ Fieri]

hehehe. Thank you, The Deej.

Do you mind if I call you The Deej? Or, El Deejarino if I'm looking for a little more pomp?

IDC, DJ seems to work with most people.


UBP (UnBiasedPerspective) used to always call me the Deej. Just don't call me late to lunch or dinner. Or I'll kill you, internet style.

 

[Rex Racer]

That's a nice countertop.

Looks like a nice "Uba Tuba" granite.

I can't believe there are folks who say that frying a steak in a cast iron pan is not good??????

I cooked all of our families beef, chicken and pork on the grill for many years even in the winter and always enjoyed the meal. Lately (9 mos - to a year) I have taken to the pan seared method. I'll put a nice dry rub on both sides and let it sit in the fridge, uncovered for 8 hours or more. Then I'll take the meat out and set it on the counter for a couple of hours at least before I drop it into my favorite cast iron skillet. A minute or two on both sides and the heat gets reset to med/low, the pan gets a loose fitting cover and I'm a few short minutes away from a delicious steak.

Personally I have been on a NY Strip binge lately. Porterhouse is good too.

If I want a filet or a rib-eye I'll usually head for a steakhouse.

 

[SlinkyRedfoot]

I can't believe there are folks who say that frying a steak in a cast iron pan is not good??????

Oh, come on, Rex. You and I both know that you've been online long enough to know that there is no shortage of folks ready and willing to share their thoughts on subjects that they know little about.

I present to you exhibit # 4,578,634.

 

[DJ Fieri]

Looks like a nice "Uba Tuba" granite.

I can't believe there are folks who say that frying a steak in a cast iron pan is not good??????

I cooked all of our families beef, chicken and pork on the grill for many years even in the winter and always enjoyed the meal. Lately (9 mos - to a year) I have taken to the pan seared method. I'll put a nice dry rub on both sides and let it sit in the fridge, uncovered for 8 hours or more. Then I'll take the meat out and set it on the counter for a couple of hours at least before I drop it into my favorite cast iron skillet. A minute or two on both sides and the heat gets reset to med/low, the pan gets a loose fitting cover and I'm a few short minutes away from a delicious steak.

Personally I have been on a NY Strip binge lately. Porterhouse is good too.

If I want a filet or a rib-eye I'll usually head for a steakhouse.

I know right? There are a variety of ways to cook a steak.

 

[SlinkyRedfoot]

Personally I have been on a NY Strip binge lately. Porterhouse is good too.

If I want a filet or a rib-eye I'll usually head for a steakhouse.

We eat steak quite a bit -- once a week or so -- and I make all kinds; from flanks, skirts and hangers, to strips, rib-eyes, filets and the occasional porterhouse. Whenever possible, I like to work with bone-in cuts.

Strips are good. Rib-eyes are probably my favorite, but we cook more filets than anything because they're lean.

Honestly, I never met a well prepared steak that I didn't like and variety is the spice of life. I went to CraftSteak with three other folks and we got the Waygu tasting which came with strip, filet, rib-eye and flat iron steaks sliced so that everyone could have some of each. The flat iron was the unanimous favorite - I would have never guessed that before we ate.

 

[Rex Racer]

We eat steak quite a bit -- once a week or so -- and I make all kinds; from flanks, skirts and hangers, to strips, rib-eyes, filets and the occasional porterhouse. Whenever possible, I like to work with bone-in cuts.

Strips are good. Rib-eyes are probably my favorite, but we cook more filets than anything because they're lean.

Honestly, I never met a well prepared steak that I didn't like and variety is the spice of life. I went to CraftSteak with three other folks and we got the Waygu tasting which came with strip, filet, rib-eye and flat iron steaks sliced so that everyone could have some of each. The flat iron was the unanimous favorite - I would have never guessed that before we ate.

One of my favorite steak meals actually involves a marinade. I use a peppercorn and garlic marinade (McCormacks?) and let a couple of pounds of sirloin tips soak in it for a day or so. I sear them on the grill and pull them off while they are very rare. take them inside, dice them up and drop them in a beef gravy or au jus along with a healthy dose of sliced portobello mushrooms. Let is simmer for a bit and serve over a bed of rice or noodles. Pretty damn easy meal and very tasty.

 

[SlinkyRedfoot]

One of my favorite steak meals actually involves a marinade. I use a peppercorn and garlic marinade (McCormacks?) and let a couple of pounds of sirloin tips soak in it for a day or so. I sear them on the grill and pull them off while they are very rare. take them inside, dice them up and drop them in a beef gravy or au jus along with a healthy dose of sliced portobello mushrooms. Let is simmer for a bit and serve over a bed of rice or noodles. Pretty damn easy meal and very tasty.

Sounds good. I'll give that a try.

Marinades are absolutely appropriate for so-called "lesser cuts." Any talking meatball can make a filet taste good, but properly seasoning and cooking, say, a brisket is a different story.

We've stumbled onto one of my passions in cooking/food. That and Matt Stairs, greatest pinch hitter on Earth...

 

[4down20]

I bet you eat at Applebees. A lot.

I bet you cook for them.

 

[4down20]

And rib-eye is the best imo.

Yep