Fav STEAK Recipe?

[Spike]

A nice 16oz Filet Mignon grilled to perfection. No salt, no pepper, no nothing. Yummy!!

[HUMMERCHIEFUK]

All this talk of juicy big American steaks is making me very very hungry!!!

[KenP]

Today's legal section in the paper had something very special in it. Ruth's Chris ABC application for the VA Beach location!

[KenP]

Hey, I don't mind a marinated steak, but marinated balls is a whole different story.

[Albie]

Being latino I perfer my steak with Tortias.

[LasVegas]

A bicycler, vegetarian AND a H2? Damn, I know gas is expensive but.....

[PARAGON]

H, I of course have no idea of your location (demographics and all) but it sounds like if you go the route of using some of these ideas you could have a "designer steak" menu. If one goes to a steak place, one expects a steak without any dressings. But if you had fixed recipies of "designer steaks" or some variant of that idea, you could generate your own buzz with that.

[H2Finally]

Opening a new restaurant in Manhattan Bch (high-end, youngish crowd). Never served steak before, so I thought I'd ask my fav crowd what your fav $30 steak recipes are? (Other than "just salt & pepper"..)

Oh, the Hummer connection? Show the waitress your H2 key, FREE COCKTAIL ON THE HOUSE!!

MUCH OBLIGED!

[ROX]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dug3x3:
Just a thought how about a juicy hamburger with hoser salt on it seared/sealed whatever? With a dash of gold bond sprinkled on it? anyone? </div></BLOCKQUOTE>
BLEAAAAK!!!

[SOCRATES]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by tower:
Dear H2F,

I don't live all that far from Manhattan Beach. I frequently ride through there with my bicycling club. Here's my problem (and I suspect I'll catch grief for saying this):

I have been a vegetarian for most of my life and don't really have any plans to change that. I would be happy to give patronage to an H2 brothers establishment. I'd even bring along a one of those "costly littlw things," maybe even one that eats meat. My question is, after the Grey Goose Dirty Martini (neat), what can you show me. In Southern California, you cant forget about us grazers. So if you're talking tofu steak, marinate away and send me the address so I can stop by.

Thanks!

t~ </div></BLOCKQUOTE>


Don't fret, Tower -- I'm a vegetarian as well (8 years now). I have no problem with my meat-eating friends though -- it's simply a choice.

[LasVegas]

Ugh oh. Here comes the Gold Bond again.

[KenP]

Hey, don't knock the GB. After that Subaru thread I had to try it and that stuff is great. I can't wait until summer. I'm putting a small bottle of it in the golf bag for emergencies.

[PARAGON]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by CRUZMISL:
Paragon, I know what searing is....

The kosher salt brings water soluble proteins to the surface and enhances carmelization. <span class="ev_code_RED">Proteins are not involved in caramelization only carbohydrates. And no, salt reduces the moisture content which make the searing different. It doesn't make it browner, the only thing that would make it browner would be sugars (carbs)</span>
I suggest using kosher salt because the flakes are larger and easier to control. Oversalting can be a problem with table salt.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">The carmelization process creates a barrier that slows the evaporative process that would naturally occur when cooking meat slower at a lower temperature. </div></BLOCKQUOTE>

We're talking steaks here not a roast and steaks are cooked over high heat not low and slow. <span class="ev_code_RED">Your teachers referred to you as slow a lot, didn't they. Caramelization is the byproduct of searing and you obviously do not have searing if you cooked lower and slower. Therefor, the caramelization from the searing creates the barrier that reduces moisture removal from the meat, period. I am distinctly sorry that you could not tell that sentence was a comparison of the advantage to searing.</span>

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">And, all the chefs theorize that you let the meat rest BEFORE you cook, not after you cook it. You serve the meat as soon as you can after cooking so that the eater might open up the meat and stop the continued cooking process. </div></BLOCKQUOTE>

I really hope you don't dive into a steak right after removing it from the heat. <span class="ev_code_RED">That's exactly what I and many people do and want to do. I want to discontinue the cooking process, sorry you miss the entire concept.</span> You'll have a nice dry steak and a pool of juice on your plate. <span class="ev_code_RED">See, this comment infers than I am lying, because I in fact do not have a dry steak and the juices on my plate are a positive thing.</span> As for carry over heat you need to adjust that according to the size of your steak and compensate accordingly.<span class="ev_code_RED">This is just getting dumb and not worth arguing about. I can't even believe I am responding to this last idiotic post on the subject.</span>

Kobe steak in the US is not true Kobe steak but a version of Kobe steak using the same Wagyu cattle imported from Japan that is raised and bred in the US. True Kobe steak is illegal in the US.<span class="ev_code_RED">First it's cattle from the same Black Wagyu herds and is handled the same way (massaging and all of that stupid crap). Secondly, double check on the legality. You can order Kobe for about $140 (give or take) per pound with the ones grown in California costing about half that. I believe the ban was lifted months ago.</span>

I don't claim to be an expert and never called anyone an idiot. I was just giving my opinion. </div></BLOCKQUOTE><span class="ev_code_RED">No, you told others they were wrong about searing proces among other things. That's not providing an opinion. There are ways to display ones opinion without completely discrediting those that have posted before you, without throwing logic to the wind and without sounding like a pompous ass. I simply posted in the same agressive manner with which you did. Personally I don't understand the favor with Kobe. I don't believe in liking something because it is exclusive and your to. I'll take Black Angus any day.</span>

[ROX]

Okay! Let's rename the post "Steak School".

My mouth is ssssttaarrttinngg to waaaattteerrr. Is that restaurant open yet?

[H2Finally]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by hummerNCO:
What are your hours, I am dying to try it out. I’d like to bring my next date there. </div></BLOCKQUOTE>Grand Opening May 1st!! Will update (& invite)!!

Oh, come on the weekends, after 10pm we become a hot club with to-die-for appletini & gingertinis! If you're into beer, gotta try our exotic TIGER Beer!!

[PARAGON]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by CRUZMISL:
Very few will pay Kobe prices, if any. Also for you to make any money your steak would have to be $75, it will cost you $30. I love Kobe but many don't because it does have a significant amount more intramuscular fat.

Searing does absolutely nothing to keep juices inside the meat. The browning or "the Maillard reaction" does give great flavor due to carmelization. Also letting the meat rest is important after cooking.

Salting prior to coooking also does NOT pull moisture out of the meat. It does pull specific proteins to the surface (can't remember the name) and will help in browning. Use kosher salt and salt about 20 minutes prior to cooking.

Lastly, stay away from marinades and or heavy spice rubs. You want the quality of the meat to shine.

Joe </div></BLOCKQUOTE>I just love it when some yoohoo posts information that contradicts what many others have said just to appear like he knows something. Joe, you are dumb. You deserve to be beaten up on because you could have done a little more research and posted here in a way as to not either a) call the other posters stupid or b) call them liars. That's exactly what you did with your post.

Searing is what it is called. In the US we do not use some Frenchie's name just because he wrote the chemical reaction explaining the searing that has been done for centuries. And yes searing DOES indeed seal in the juices, you said so yourself and didn't know it. Remember, you can't believe everything you read on the internet or from a book by Harold McGee. The carmelization process creates a barrier that slows the evaporative process that would naturally occur when cooking meat slower at a lower temperature. I guess the millions of people who grill meat every week are too dumb to know whether or not this is the case. Just like anything else, some chefs go to some French cooking school and are told that searing will not seal in all of the juices, it then becomes that "searing does absolutely nothing to keep juices inside the meat." Notice before that I said that it slows the process, and it indeed does and is a fact not a theory.

Secondly, it is quite dumb to say that "Salting prior to coooking also does NOT pull moisture out of the meat" as salt is the active item used to do just that in many moisture removal processes. Now some chefs will salt rub a cut of meat to remove moisture from the outer layer of the meat and effectively create a different searing which creates a different taste. With some moisture removed the searing process reacts differently. You were taught that main by-product of "the Maillard reaction" is water vapor, right? Why would you suggest to use Kosher salt? The reason one would use Kosher salt is that it is bigger crystals and absorb more moisture, but your comment is that it doesn't absorb moisture.

And, all the chefs theorize that you let the meat rest BEFORE you cook, not after you cook it. You serve the meat as soon as you can after cooking so that the eater might open up the meat and stop the continued cooking process. If you want to talk Kobe (it's true name is Tajima) beef, I'll be more than happy to set you straight on that too.

You could have moved along and not commented in this thread, but instead you decided to go against the grain (pun intended) and use some little known theories by others that just have to have a different answer from the rest of the world.

[hummerNCO]

OH, well that sounds rather involved. I guess the “dry” is a key factor. I inadvertently aged a couple of pork chops in my fridge last week. No way to tell if they were more tasty or tender…

[KenP]

H2F, these guys used a name very familiar to rest. owners. He did MJ's Chicago place as an example.

[ratesguy]

1.Must have certified angus beef. 2. Must have very high temp flame. 3. Must not marinate!!!!Do you want a steak or a teriyaki flavored something else? 4. After it is seared lightly salt and pepper. 5. Cook just past the point where it has a chance of recovery 6.Enjoy! I prefer ribeyes, but a good strip or t-bone is nice too.

[H2Finally]

My Bro, there is no way we can forget our vegan friends! My lovely wife is 80% vegan hergorgeousself -- so for sure we will have many delicious cellulose-based entres!

We are still in escrow; I will update and send invite VERY SOON!

So, what's your fav tofu steak recipe?