How do you cook your steaks?

Jerry Daschofsky

Moderator
Staff member
#23
Oh, and the low country boil above. I did have some leftovers. Put them in the ice box and then reused it ALL for breakfast the next morning.



Then add a couple dozen eggs


Then serve. Sorry, we were STARVING by time it was done, was too busy eating to take finished pics. :)
 
#26
sdfkjdfkljsd kj iuwoijfklj...gggrrrrrrrrrrrrrrrrrrrrrrrrrr........ you guys suck.... I havent had anything to eat today.
Forgot my lunch, and the wife sent out the house payment so no jack n the box for me....
I think I am having steak for dinner though....
 

jersey

livin' the dream
#27
With the pan sear method, don't be afraid to get that pan "ash" hot. The pan will turn a grayish color...not only steaks, but pork loin too.

Sear the loin with three turns for a few minutes and in the oven it goes. Cooks neat and clean and fast. Pan gravy is spectacular too.

Just be sure not to grab the damn pan after it comes out of the oven, its a good 6-7 days in healing, or so I'm told.
 

mbowers

Active Member
#28
..not only steaks, but pork loin too.
Sear the loin with three turns for a few minutes and in the oven it goes. Cooks neat and clean and fast. Pan gravy is spectacular too.
Just be sure not to grab the damn pan after it comes out of the oven, its a good 6-7 days in healing, or so I'm told.
Pork Tenderloin too and even a thick skinless salmon fillet with some mayo based coating on the top. I use the side burner on the grill to pan sear in some olive oil and then move the pan onto the covered grill on medium (350F ish) to finish. Left the middle burner off so the pan side didn't get too done. Got a nice little crust on the pan side of the salmon and then a little browning on the mayo coating topside. Remove meal from pan while on grill and leave pan on grill so you don't have to touch the pan again until it's cool. :)
 

TD

Active Member
#29
I don't do it always, but many times I heat the cast iron skillet very hot on the side burner of my grill, sear the steaks on both sides for a few minutes, then I open the grill and lay the steaks on the low heat side. If I'm taking my time and enjoying a glass of Pendleton, I'll have added some soaked apple or hickory chips to the grill to add some smokey flavor. Before cooking I usually rub the steaks with a mixture of salt, coarse ground black pepper, and garlic and let them sit for 1/2 hr or hour at room (outside temp if camping) before cooking. While the steaks sit is a great time to pour yourself a glass of Pendleton and have a little smoked salmon, cream cheese, & jalapeno jelly over triscuits to get your appetite going.

That Potato Salad in your photo looks freakin' tastey.
 

Salmo_g

Well-Known Member
#30
Wow Ive, steak 3 times a week for years? I grew up in a meat and potatoes family, but cut back on beef years ago, in hopes of living healthy longer. As for cooking style, I BBQ steak on my charcoal grill, even in the winter (covered deck in rainy w. WA). I like the idea of cooking 'em on cast iron on the stove, but haven't had the nerve to try it. I like the charcoal flavor, but am now reading that cooking food over charcoal may be yet another cancer causer.

I like steak rare to med. rare. I heard a chef say years ago that people who like steak well done would like ground beef just as well, and that over-cooking is a waste of a steak.

Sg
 

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