Fav STEAK Recipe?

[KenP]

H2F, here is a different marinade that not everyone will like. It is very popular at one local rest. I only have it on occasion, but it is very good. I prefer a salty steak.

Sherry, pineapple juice, teriyaki and sugar.

[KenP]

Tofu WHAAAT?

[hognose]

H2finally,
I may just take you up on that offer one day!

BTW, I forgot another critical ingredient. Immediately after adding the Johnny's seasoning add bacon bits, cook for a few more minutes, flip, then add bacon bits to the other side, cook until done, let sit for a couple minutes, then serve. BTW, use real bacon bits. In my opinion this gives an even better flavor than a bacon wrapped filet. Works well for NY strip and porterhouse as well.

Again, good luck with the new venture!

[DRTYFN]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Spike:
A nice 16oz Filet Mignon grilled to perfection. No salt, no pepper, no nothing. Yummy!! </div></BLOCKQUOTE>

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Woogy:
Just salt and pepper. Don't ruin good beef.

Where in Manhattan Beach? I used to spend a great deal of time in Hennessey's. A lot of time. Some of it on the floor </div></BLOCKQUOTE>

I'm right there with you guys. But pepper is CACA(poopy).

[H2Finally]

Chris, that's a REALLY GREAT IDEA!!

Honestly, this is the truth: when we were testing recipes, and had many different flavored steaks going, I (half-jokingly) told my lovely wife that we should serve the very plate we were working with, which had a variety of small cuts/flavors!!

But the way you put it was very succint and entirely clarified the idea!! THANKS AGAIN!! Come visit when you're in SoCal, and let me buy you dinner!!

[PARAGON]

Ok, what kind of cut. It makes a difference. Some steaks are going to be naturally tender and others needs some stuff to make it so. Find a Black Angus beef supplier, personally I think they are the best consitant meat.

Most steakhouses don't marinade much or do much prep to the meat other than cooking it properly. Getting a good sear on the outside to seal in the juices is the make it/break it with most cuts of steak. I would start with the common grilled steak and then toy with your own ways of braising or marinading. The KISS method is great for steaks. AZ hummerboy brought up a good point also. Develop your own rub and hand rub salt, pepper and what every else you come up with. I do a rub for our venision back straps most of the time when we cook it. But my rub consists of everything in the frig and spice cabinet.

[RIC-H0]

It's called Venison!
Next favorite is worshestershire sauce, lemon, a little chili pepper, and lots of beer, and let it soak for about an 3 hours. Very tender!

Good stuff Mainerd(sp?)

Ric-H2

[PARAGON]

You probably don't want to know what aged meat means. Many people don't understand it. BUT, One cures meat and it acquires better taste and is more tender by allowing it to "age" or cure right after the kill. The carcass is generally hung up and allowed to cure for anywhere from 1 day to a month at a refrigerated temperature which allows for the meat to dry out and break down, making it more tender and tasty.

[CRUZMISL]

Paragon, I know what searing is....

The kosher salt brings water soluble proteins to the surface and enhances carmelization. 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.

<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. You'll have a nice dry steak and a pool of juice on your plate. As for carry over heat you need to adjust that according to the size of your steak and compensate accordingly.

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.

I don't claim to be an expert and never called anyone an idiot. I was just giving my opinion.

[NU2H2]

I too am a great steak lover. I did hear once from a chef that you should never salt a steak prior to cooking the salt takes out the moisture and can dry out an ordinarily nice piece of meat.
This is really good its a little off the wall but great tasting. Grill a nice steak Medium rare and top it off with a strawberry yogurt. Some how the flavours just compliment eachother
Good luck with the new venture

[Woogy]

Just salt and pepper. Don't ruin good beef.

Where in Manhattan Beach? I used to spend a great deal of time in Hennessey's. A lot of time. Some of it on the floor

[KenP]

Ok, here is another one and it is so simple and very popular here. Also, it is what I call "Stupid Proof". (For those of you in the rest. biz, you know what I mean.)

Blackened Steak with blue cheese or just a Black-N-Blue. Do just what it is called, blacken the steak and just before pulling it add fresh crumbled blue cheese so it melts on the way to the table. Add grilled vegies or mashed potatoes and you are set. So simple.

It is a staple for these guys that are going to make it big. Vivo and Atlas have the design features you see in national chains and Chick's is great for pulling your boat up to night or day.
http://www.insidebiz.com/output.cfm?ID=3536187

Seriously, it is a good product.

[H2Finally]

Please, please I beg you, do NOT turn my delicious steak thread into one about Gold Bond for your balls... . PLEASE!!

[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~

[LasVegas]

Everyone is right. Cut & quality to start with. Good high temp searing to seal in the juices is very important. But you might want to watch the marinates. I'm sure they're all good here but what one person likes another might dislike. Maybe offer an option?? Call it some fancy name tied in with your property name, etc. Maybe even charge a little extra. Just some thoughts. And, SELL THE SIZZLE, NOT THE STEAK!

Now, can I fax you a copy of my key and you send me a steak?

[H2Finally]

Wow! Great suggestions. Thanks! The meat is gonna be the best quality I can find. Maybe even Kobe. I agree that simple is usually best -- but there are like 5 restaurants around that served em that way, and I want to be (subtly) different.

I will try ALL of your recipes -- gonna eat LOTS OF RED MEAT THIS WEEK!!

Please keep em coming!! FREE MEAL IF YOU'RE LOCAL!! (405 South, Exit Manhattan Bch Blvd, west till you touch Pacific Ocean!)

[Dug]

Good luck with the new restraunt! 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?

[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

[KenP]

Klaus, you get no sympathy from me. I got mine out last year by the wife's father! I was fu@$ed up for weeks! Do you think he did that on purpose? It wouldn't have been so bad if I had it done when I was originally told to, about 20 yrs ago....

[Klaus]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Alec W:
Klaus, you could try a nice Steak Tartar </div></BLOCKQUOTE>

No thanks... I demand well done. Just a side effect of where I work.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by KenP:
It wouldn't have been so bad if I had it done when I was originally told to, about 20 yrs ago.... </div></BLOCKQUOTE>

Exactly my problem as well.

BTW - I heard a good saying about sympathy (from a Vet from WWII):

"Do you know where you find sympathy? You find sympathy in the dictionary between **** and syphilis."