Steak

[Dave Grubb]

My most common method of cooking steak is not on the grill---it is in a cast iron skillet.

I have our steaks cut 1-1/4" thick. They can be Delmonico, New York strip, T-bone, or Porterhouse (I reserve Sirloin for steak au poivre). My wife and I share a steak and both of us like it done on the rare side of medium rare.

I have my wife take the steak out about 3:30 PM to allow it to come to room temperature. I will then salt (sea salt) and sprinkle with granulate garlic--then leave it in peace.

About a half hour before we want to eat I set the oven to 430 F and put the skillet in the oven on a low rack. When ready I take the skillet out, put it on the stove with a big burner on high, add a touch of olive oil, pat dry the steak and put it into the pan---for 2 minutes, then I turn the steak over for another 2 minutes, remove it from the burner and place it in the oven. If the steak was frozen, I leave it in the oven for 2 minutes, if fresh, 3 minutes. At the end of the time (and I use a timer) I remove it from the oven, place it on a plate and let it rest while we prepare the rest of our plate and/or salad.

Only after we are at the table and have said our prayer do I divide the steak. If you like yours more done, although it hurts me to say it, just increase the oven time

You can find my current mushroom topping in Cheese and Crackers.

[Phillbo]

I wait until just before cooking to salt my steak. I feel the salt draws out moisture.

[Dave Grubb]

I wait until just before cooking to salt my steak. I feel the salt draws out moisture.

It does, but over time the meat reabsorbs the liquid and draws the now dissolved salt in. We never add salt to a cooked steak---nor does it need it.

You have a lot of company in not salting until just before cooking.

It is kind of like the silver skin on the back of ribs---some take it off, others leave it on

[LawDog]

It is kind of like the silver skin on the back of ribs---some take it off, others leave it on

That's because those people who don't remove the membrane don't know how to smoke ribs.....

[Phillbo]

If the steak was frozen, I leave it in the oven for 2 minutes, if fresh, 3 minutes.

This has me curious. Why the shorter oven time if the meat was frozen?

I know some people stock up on meat but i don't my steak is always fresh ..

Also, I've never heard of a Delmonico.. I'll have to research.

[Independent Voter]

Charcoal chimney 3/4 to full. Alcohol stove for the starter, allow the coals to get mostly well ashy. Dump the coals a pile on one section of the grill. Place the prepared steak , again 1 1/4 - 1 1/2 " , over the coals for 1 1/2min per side then move it to the side away from the coals. Place the cover on the grill and in 4 min remove the steak , at least 5 min prior to eating.

As a side, I like green beans and a garlic potato salad.

[Phillbo]

I like hot horseradish on mine as well.

[Truckman]

Just grilled onions on my medium well steak please......Ben

[Phillbo]

I have a friend that likes his steak well done.... I make him cook his own when he visits.

[Dave Grubb]

This has me curious. Why the shorter oven time if the meat was frozen?

I think it is due to the loss of moisture that results from being frozen.
I have to freeze some because my butcher is about 20 miles away and I try to go three weeks between visits.