Steak, I want to know everyhting?

Question

Tell me anything and everything you think is important marinades, marbling, quality, style of cooking, etc.

Answer 1

I can only tell you about the cuts I prefer. My favorite steak to cook and eat is the Ribeye. It has perfect marbling, which means that there is fat throughout the steak, thus providing more flavor and juiciness. I prefer using a dry rub on my steak and then basting it after it sears. My rub is quite simple and consists of kosher salt, fresh ground black pepper, minced garlic, and a generous sprinkling of Beau Monde or Bon Appetite. My basting sauce is a combination of lemon juice or wine, melted butter, rosemary, garlic powder, brown sugar, and a little oregano. Be careful not to put the basting sauce on too soon or you'll probably end up with "blackened beef' instead. After rubbing the steak with the dry rub generously, let it sit for at least 2 hours and up to 24. Place on grill over hot coals and allow to sear for several minutes on each side. I like my meat somewhere between medium rare and rare, so I watch it closely. After the meat has been seared, I will brush it every couple of minutes with the basting sauce until it is cooked to my liking. Yum!

Answer 2

Hi there, remember with meat you buy what you pay for , however even the best of meat can turn bad if you don't know what your doing, so buy a nice cut like Tbone, or my favorite scotch fillet, from a good butcher that sells aged grain fed beef with what they call good marbling in the flesh, that's what helps keep a steak moist, that's where the flavor is , DO NOT! marinade good meat, take out of the fridge 1 hour before you cook, salt and pepper both sides, fry in a heated heavy skillet, or heavy frying pan, but not in a nonstick pan in a little olive oil and a little butter , how long you fry depends on your taste, but i would recommend this= fry till you get a good colour on one side 3/4 minutes turn over and fry 2/3 minutes, then place on a plate and rest for at least 3 minutes (it relaxes the meat) serve with thick cut steak chips, and mustard of your choice or horseradish sauce