The Best Steak You Have Ever Had (1 Viewer)

[Salue]

Take your favorite cut 1 1/2 or 2 inches thick and pat it dry with paper towels. Rub with a little corn starch and sprinkle with a LITTLE salt.
Put in freezer uncovered for an hour or two.
Heat grill to insanely hot, wipe grill with canola oil on a paper towel. Use tongs for this if you like your arm hair.
Place steaks on grill for 6 to 10 mins per side, depending on how rare you like it, remove and LIGHTLY drizzle with good olive oil, cover with foil and let it rest for 5 to 10 mins.
Crusty on the outside, rare on the inside.

After reading this, I knew I've seen this technique regarding cornstarch and the freezer somewhere before. It was on Cook's Country/America's Test Kitchen:

http://www.cookscountry.com/how-to/steaks/

Never tried it though.

Salue

 

[spressomon]

^ I've used this method at least 1/2 dozen times since watching that episode this spring. Gotta say, purist aside, this method provides impressive results especially on west coast steaks.

 

[NorCalDoug]

After reading this, I knew I've seen this technique regarding cornstarch and the freezer somewhere before. It was on Cook's Country/America's Test Kitchen:

http://www.cookscountry.com/how-to/steaks/

Never tried it though.

Salue

^ I've used this method at least 1/2 dozen times since watching that episode this spring. Gotta say, purist aside, this method provides impressive results especially on west coast steaks.

I have never experienced a bad suggestion//recipe from Cook's Country/America's Test Kitchen/Cook's Illustrated.
They have the excellent recipes because they thoroughly test everything they do multiple different ways.

 

[rusty_tlc]

no meat should be cooked from frozen. Fxxxing period.

what the fxxx is wrong with you people?

IMHO pre-made burgers should always be cooked frozen, no other way to get a crust without turning them into cardboard. Of course pre-made burgers should only used in dire circumstance to begin with, but they are convenient for company cookouts etc.

 

[archie]

Tri tip is the bomb

yup, fat marbled evenly and doesn't cause fat fired flare ups. Try it with cilantro, garlic, black pepper and soy sauce.

 

[rusty_tlc]

Best steak evar Uncle CD's, Grand Island NE


Ate there tonight.

 

[spressomon]

Hey...you're in my old stomping grounds! They don't have s*** for public land but they do raise some damn good beef (and pork)!

Safe travels! And I think I'll go raid your garden tomorrow morning

 

[rusty_tlc]

Hey...you're in my old stomping grounds! They don't have s*** for public land but they do raise some damn good beef (and pork)!

Safe travels! And I think I'll go raid your garden tomorrow morning

Yeah, I80 through Nebraska is about as boring as it gets but we had one hell of a great steak dinner tonight.

Raid away, I hate to see it go to waste while we are away.

 

[rusty_tlc]

Hey...you're in my old stomping grounds! They don't have s*** for public land but they do raise some damn good beef (and pork)!
.....

We're like a effing junkies now, we need more Nebraska beef!!!!!

Every day when we start talking about what to have for dinner those NE steaks come up.

 

[NorCalDoug]

We're like a effing junkies now, we need more Nebraska beef!!!!!

Every day when we start talking about what to have for dinner those NE steaks come up.

I'm convinced that Nebraska and Iowa keep all the good stuff for themselves.
The absolute best steaks I've ever had were in Iowa and Nebraska!

 

[Devilmans Hand]

Grandma used to make the best steaks in cast iron under the broiler.
She had her own special seasoning salt, msg included. She liked new york strip, but i'm more partial to ribeyes.
I like to use a low flame from seasoned oak. Making the perfect fire with wood is extremely time consuming.
I think the best steaks i've cooked myself were from the commissary

 

[inthewall]

August 2001, Stormy Mountains Nevada, ribeyes cooked on a sagebrush campfire with salt and pepper. We were eating steak while looking at bighorn sheep through the spotting scopes, preparing for the next day hunt. Good times.

 

[rusty_tlc]

August 2001, Stormy Mountains Nevada, ribeyes cooked on a sagebrush campfire with salt and pepper. We were eating steak while looking at bighorn sheep through the spotting scopes, preparing for the next day hunt. Good times.

You could cook round steak on a coat hanger over a sage brush fire in the Nevada desert and it would taste good.

 

[inthewall]

Its the natural spice of nevada dust.

 

[haystax]

^^Agreed!^^

I'd take a sagebrush fire and salt, pepper, and garlic on any cut any day over some of the meals I've had at some of the so called "best" steakhouses in the world. Many times the only impressive thing about the steakhouse dining experience I've had was the price tag!

 

[jonharis]

My best steak experience was a serving for 2 at Peter Lugers in Brooklyn. Perfection.

That said I've made some pretty incredible Sam's Club Ribeyes myself.

 

[madtrucker]

nothing like gade A alberta beef top sirloins from Sobey`s supermarket coverd in montreal steak spices cooked 5minutes each side at 500degrees on my natural gas grill comes out medium rare and so good no need for any kind of sauces just greenbeans and red wine

 

[madtrucker]

on another note if you are dining out in vegas.

i found this Irish pub beside the Super8casino motel

They have a amazing 8oz steak about 3inches thick with baked potato and a salad for a entree and a pint of house logger for 7.99 and it was a amazin steak worthy of a higher price tag outside of vegas of course

 

[Mace]

Okay I'll bite. Which super 8?

 

[NorCalDoug]

on another note if you are dining out in vegas.

i found this Irish pub beside the Super8casino motel

They have a amazing 8oz steak about 3inches thick with baked potato and a salad for a entree and a pint of house logger for 7.99 and it was a amazin steak worthy of a higher price tag outside of vegas of course

Okay I'll bite. Which super 8?

how many super8s are there with an irishpub beside it?