There are surprisingly easy ways, actually, to make a cheap cut of steak taste very juicy and tender and good. LINK.
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looking for a good steak at home (1 Viewer)
- Thread starter MC Gas Money
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MC Gas Money
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Cliff Clavin
Footballguy
proninja
Footballguy
Alright, in all seriousness, here's my advice.
Buy a good cut of meat. Doesn't have to be amazing. Choice ribeye, NY - something good, but there is no need to spend ridiculous amounts on amazing beef if you have to ask how to cook steak on a message board. Don't be stupid.
Buy an instant read thermometer. All but guaranteed you'll screw up the temperature without it. This is $10. Here is a chart that shows temperature compared to doneness. FIL likes his steak rare? MIL medium rare? Whatever, you've got it covered.
Pick a cooking method. A bunch have been outlined here. Any of them will do the trick. You're not getting graded by snooty chefs, just don't screw up the center temperature and they'll be happy. Make sure the steaks are at room temperature before you cook. I like to dry brine, add freshly ground pepper before you put it on the grill. Whatever cooking method you've chosen, realize that the lower the temp you cook at, the less likely you are to screw it up. Shoot for good, not great.
The night before, I'd cook two shallots in a cube of butter. When they're good and soft, add in two cups of a decent red wine. You don't need good wine, but swill tastes like swill even if it's cooked. Simmer it for a while until the result is something thick and it's about half the volume it was when you started. You don't have to be exact. Put that in some tupperware in the fridge. If you screw up and overcook the meat, take that out and warm it up in a saucepan, and serve the steak you burned with the sauce as a topper. I'm sure the steak nerds here will bristle at this, but it's super easy, delicious, and can turn a mistake meal into something that's pretty tasty.
Buy a good cut of meat. Doesn't have to be amazing. Choice ribeye, NY - something good, but there is no need to spend ridiculous amounts on amazing beef if you have to ask how to cook steak on a message board. Don't be stupid.
Buy an instant read thermometer. All but guaranteed you'll screw up the temperature without it. This is $10. Here is a chart that shows temperature compared to doneness. FIL likes his steak rare? MIL medium rare? Whatever, you've got it covered.
Pick a cooking method. A bunch have been outlined here. Any of them will do the trick. You're not getting graded by snooty chefs, just don't screw up the center temperature and they'll be happy. Make sure the steaks are at room temperature before you cook. I like to dry brine, add freshly ground pepper before you put it on the grill. Whatever cooking method you've chosen, realize that the lower the temp you cook at, the less likely you are to screw it up. Shoot for good, not great.
The night before, I'd cook two shallots in a cube of butter. When they're good and soft, add in two cups of a decent red wine. You don't need good wine, but swill tastes like swill even if it's cooked. Simmer it for a while until the result is something thick and it's about half the volume it was when you started. You don't have to be exact. Put that in some tupperware in the fridge. If you screw up and overcook the meat, take that out and warm it up in a saucepan, and serve the steak you burned with the sauce as a topper. I'm sure the steak nerds here will bristle at this, but it's super easy, delicious, and can turn a mistake meal into something that's pretty tasty.
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Judge Smails
Footballguy
I really only need a thermometer when needing to determine when to pull a boston butt off the smoker. I have a feel for # of minutes it takes a steak to cook to a certain temperature, and then do a quick press to determine if it's medium rare. Don't agree with cooking at lower temperatures unless you are cooking a pot roast or something.
proninja
Footballguy
Can we agree he's not going to get great and shoot for good? By lower I mean lower for steak, not 225 or something.Also, I'm sure you don't need a thermometer. You that certain about our hero?
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ClownCausedChaos2
Footballguy
Has anyone suggested boiling it in milk?
Fat Nick
Footballguy
Rib-Eye [/thread]. Others have said this. IMO, this is the steak-lover's steak. Preferrably bone-in, at least 3/4" thick, but 1" or thicker is better IMO.
Either grill it seasoned with kosher salt, pepper, garlic, and some smoked paprika, or maybe if it's not warm enough out to grill do the pan sear/oven method with a similar seasoning and some butter.
Either grill it seasoned with kosher salt, pepper, garlic, and some smoked paprika, or maybe if it's not warm enough out to grill do the pan sear/oven method with a similar seasoning and some butter.
MC Gas Money
Footballguy
Ive got my eye on some organic grass fed beef at the Union square farmers market.
The meat is deep purple
The meat is deep purple
Ramsay Hunt Experience
Footballguy
Grass fed beef is delicious,but can tend to be leaner and less forgiving for novice cooks. It can also be gamey in a way that not everyone enjoys. Doesn't seem like the safest bet for your purposes.
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