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Best Way To Prep Steaks For Cooking (1 Viewer)

J

James Daulton

Footballguy
The Ruth Chris thread got me thinking.  Twice a year I get a 1/2 steer from a local guy and the meat is always phenomenal.  I get all the prime cuts and I have the cooking part of the steak down, salt, pepper, cast iron, oven on 500, but all I ever do to prepare the steak is take it out of the freezer and let it come to room temp as the oven heats.  

Is there something else I should be doing like aging the meat?  I think the flavor is pretty awesome as is (so awesome that I never get steak when out to dinner), but if I could do anything different for an even better experience I will.  I have two fridges so there's room available if needed.

So, naturally whenever I want to learn something new, better, I turn to the FFA.  What say you fellows? 

 
There is a school of thought that cooking direct from frozen is a good way to go...have never tried it but have read a bunch about it.

 
I think aging needs a specific environment .  Low humidity and low,  but not freezing temperature .  Not sure how you'd replicate that at home . 

 
James Daulton said:
That's basically what I do except the rinse part.  So aging's not necessary or just not possible at home?
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Aging is great, but not sure it's so easy at home. 

My FIL dry aged a bunch of streaks but he wouldn't really explain how. So I'm not sure if he really did it or just bought them, but they were really good.

 
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MikeIke said:
I think aging needs a specific environment .  Low humidity and low,  but not freezing temperature .  Not sure how you'd replicate that at home . 
Click to expand...
Yup, and rooms they use for it in good steakhouses cost a lot to set up.  I learned a simple, at home way of doing it from Alton Brown on his show "Good Eats" that I do every time I get steak from the butcher, which is every week at this point. Wrap the steak in a couple/few paper towels and put it in a plastic bag in the fridge.  Keep an eye on it and when the paper towels are soaked through, change them with fresh paper towels (they will turn pink if you use white paper towels).  I usually change the paper towels daily, but it depends on the cut and the size of the steak.  Do this for a couple/few days and the steak will be firmer and weigh less because you have essentially dry aged it a bit (took out some of the water in the steak).  It's not the same as what they do in a good steakhouse, but it does make the steak taste better and meatier while still leaving it juicy.  Also, make sure you let the steak rest for 10 minutes before cutting into it after you are done cooking, but you should do that regardless of whether you try to dry age it or not.

One thing - I never freeze steak so I don't know if you should let it defrost in the fridge before wrapping them in paper towels or wrap them in the paper towels while you defrost them in the fridge.  Also, freezing something dries it out over time so I also can't say how they will be affected by that.

 
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James Daulton said:
That's basically what I do except the rinse part.  So aging's not necessary or just not possible at home?
Click to expand...
Not rinsing the salt ,  wouldn't that make the meat way too salty? Salting it beforehand I understand ,  it brings out the juices,  but you need to rinse off that excess salt before you cook. 

 
MikeIke said:
Not rinsing the salt ,  wouldn't that make the meat way too salty? Salting it beforehand I understand ,  it brings out the juices,  but you need to rinse off that excess salt before you cook. 
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I've not rinsed before and it's been fine. Not too salty.  

 
Wildcat said:
I've not rinsed before and it's been fine. Not too salty.  
Click to expand...
I've never tried it so I'll take your word.  Just seems counterintuitive to me .  Whenever I salt something I always rinse it off.  I'm too worried about ruining a good hunk of meat. 

 
I think you've got it down.  Just let it get to room temp, and the way you are doing with Alton Brown method is perfect.

 
As far as seasoning, I like garlic salt, pepper and a little onion powder.  I do not rinse and don't find it too salty but that's just a matter of taste.  If you do rinse you have to dry thoroughly otherwise you probably won't be able to brown it on the outside while cooking it properly on the inside.  You should pat dry pretty much all proteins before cooking them (chicken, steak, fish, etc).

ETA - I season about 30 minutes to an hour before cooking while the steak sits on the counter and comes to room temp. 

 
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Also, I often make this as a side when eating steak:

Garlic and Rosemary Roasted Potatoes

(1 ½ pounds of potatoes makes approximately 4 or 5 servings)

 

Ingredients

  • 1 ½ pounds of small red-skinned potatoes (I use fingerling or red bliss)
  • 1/8 to 1/4 cup good olive oil (use enough to well-coat all of the potatoes.   I never measure it)
  • 1 tablespoon kosher salt (or to taste - I tend to use a little more salt since salt goes well with potatoes)
  • 1/2 teaspoon freshly ground black pepper (or use amount you like)
  • 1 teaspoon garlic salt (or use amount you like)
  • 1 teaspoon onion powder (or use amount you like)
  • 6 cloves of minced garlic (I sometimes use more since I love garlic)
  • 3 tablespoons minced fresh rosemary leaves  (3 or 4 sprigs)
 

Note – I never measure out each ingredient.  You don’t need to be exact with the measurements.

 

Directions

  • Preheat the oven to 400 degrees F.
  • Cut the potatoes in half or thirds or quarters depending on the size of the potato and place in a large bowl with the olive oil, salt, pepper, garlic salt, onion powder, minced garlic, and rosemary.
  • Toss/stir until the potatoes are well coated, then place the potatoes on a baking sheet and spread out into 1 layer.  Make sure to coat the potatoes with the oil, garlic, rosemary, and seasonings still on the bottom of the bowl after you place the potatoes on the baking sheet.
  • Roast in the oven for 30 minutes, flip and then another 30 minutes. They should be browned and crisp but still soft and fluffy inside.
  • Remove the potatoes from the oven, season with salt, pepper or whatever you want to taste, and serve.
 
RC94 said:
Yup, and rooms they use for it in good steakhouses cost a lot to set up.  I learned a simple, at home way of doing it from Alton Brown on his show "Good Eats" that I do every time I get steak from the butcher, which is every week at this point. Wrap the steak in a couple/few paper towels and put it in a plastic bag in the fridge.  Keep an eye on it and when the paper towels are soaked through, change them with fresh paper towels (they will turn pink if you use white paper towels).  I usually change the paper towels daily, but it depends on the cut and the size of the steak.  Do this for a couple/few days and the steak will be firmer and weigh less because you have essentially dry aged it a bit (took out some of the water in the steak).  It's not the same as what they do in a good steakhouse, but it does make the steak taste better and meatier while still leaving it juicy.  Also, make sure you let the steak rest for 10 minutes before cutting into it after you are done cooking, but you should do that regardless of whether you try to dry age it or not.

One thing - I never freeze steak so I don't know if you should let it defrost in the fridge before wrapping them in paper towels or wrap them in the paper towels while you defrost them in the fridge.  Also, freezing something dries it out over time so I also can't say how they will be affected by that.
Click to expand...
Been doing a little research and it seems that you're correct, there are very specific space, temperature, and moisture requirements.  I think I'll give the method you outlined a shot.  I get the meat after the butcher cuts the steer into all the different cuts and freezes it, that's why the steaks are always frozen.  While I get that this might not be ideal, it's what I'm working with and the meat is always fantastic.

On another topic, the ground beef I get is awesome too.  Way better than anything I've gotten at the grocery store.  Does anything else buy sides of beef at once?

 
James Daulton said:
Been doing a little research and it seems that you're correct, there are very specific space, temperature, and moisture requirements.  I think I'll give the method you outlined a shot.  I get the meat after the butcher cuts the steer into all the different cuts and freezes it, that's why the steaks are always frozen.  While I get that this might not be ideal, it's what I'm working with and the meat is always fantastic.

On another topic, the ground beef I get is awesome too.  Way better than anything I've gotten at the grocery store.  Does anything else buy sides of beef at once?
Click to expand...
Yes, but not too often because there is a butcher shop down the street that basically does that part for me.  Never buy meet from the grocery store, gross. 

 
I put them in a ziploc with worcestershire, olive oil, minced garlic, black pepper like 1 hour before grilling. I don't rinse but will kinda scrape the little garlic bits off before cooking. 

 
James Daulton said:
Been doing a little research and it seems that you're correct, there are very specific space, temperature, and moisture requirements.  I think I'll give the method you outlined a shot.  I get the meat after the butcher cuts the steer into all the different cuts and freezes it, that's why the steaks are always frozen.  While I get that this might not be ideal, it's what I'm working with and the meat is always fantastic.

On another topic, the ground beef I get is awesome too.  Way better than anything I've gotten at the grocery store.  Does anything else buy sides of beef at once?
Click to expand...
Yes

 
1. Drive out to the ranch

2. Punch the ranch owner in the face

3. Punch every hand in the face

4. Pick out your steer

5. Punch it in the face

6. Once the steer is stunned and on the ground, punch it everywhere you can. 

7. Repeat 6 until the cow has died from internal injuries

8. Cut down every tree in a 2 mile radius and then use the wood to make a fire

9.  Throw the whole cow on the fire.  Just for good measure keep beating the everloving #### out of the cow as it burns on the fire.

10.  Pleasure yourself sexually while you stare into the cow fire.  If you are fit enough, choke yourself with the cow's liver while you climax.

 
OrtonToOlsen said:
1. Drive out to the ranch

2. Punch the ranch owner in the face

3. Punch every hand in the face

4. Pick out your steer

5. Punch it in the face

6. Once the steer is stunned and on the ground, punch it everywhere you can. 

7. Repeat 6 until the cow has died from internal injuries

8. Cut down every tree in a 2 mile radius and then use the wood to make a fire

9.  Throw the whole cow on the fire.  Just for good measure keep beating the everloving #### out of the cow as it burns on the fire.

10.  Pleasure yourself sexually while you stare into the cow fire.  If you are fit enough, choke yourself with the cow's liver while you climax.
Click to expand...
I hope that a responsible individual confiscated your car keys tonight...

 
proninja said:
No seriously, if you're not dry brining your steaks before you cook them, you're missing out. Apply salt, let stand uncovered in the fridge until the moisture the salt draws from inside the meat re-absorbs. Pat dry, cook. 
Click to expand...
How long do you let it stay in the fridge?

 
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