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Ask the Chef! Have you ever wondered how to cook a steak like a pro? Ever wondered why restaurant food can be expensive? Why DOES everything taste better with bacon? Do you really need a dozen different knives to be a good cook? Have you ever wanted to ask a professional Chef a question? Well, now is your chance to ask a professional Chef any question you want.


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  #1  
Old 05-13-2014, 09:23 AM
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Default Steak season, Yippee

Hi Dave, I'm just a regular guy who likes to cook T-Bone Steak on the barbecue. I buy my steak from a butcher shop and the owner is a fourth gene reaction butcher. The steaks are fabulous. I have him cut them 1" thick and then turn the BBQ on hi. I sear each side for 2 min. and then drop to medium heat and cook each side for 3.5 - 4 min. All I season it with is salt and pepper. Any suggestions to make it even more spectacular.
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Old 05-13-2014, 09:28 AM
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...i always let my steaks sit at room temp at least a half hour. i like to use just a little olive oil and my seasoning and give the meat a good rubbing with both hands
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Old 05-13-2014, 08:25 PM
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Quote:
Originally Posted by 05cr125r View Post
...i always let my steaks sit at room temp at least a half hour. i like to use just a little olive oil and my seasoning and give the meat a good rubbing with both hands
Bruce E, 05cr125r has a good point. Let your steaks come up to room temperature. Do not let it sit more than 3 hours.

Use a Kosher (Or similar size) salt. Rub the steaks with the salt and pepper liberally and then let them sit to get to room temp. The salt will work its way into the meat. This may cause the meat to sweat (Also called Koshering.) Dab both sides with a paper towel before putting on the grill. The moisture will cool down the grill too quickly causing the meat to stick. This is all I would put on higher end cuts of meat like NY, Filet or T-Bones. That is all they need. If you are doing sirloins, pork loins or beef roasts then you can go nuts with seasonings.

I would stay away from any oil, for the grill anyway. Charcoal/gas grills can get to 300+ degrees. Extra virgin olive oil reaches it's smoke point at 190 or so. Even light olive oil hits that point at 240. This can leave soot marks on the steak and change the flavor of the meat. The oil works great in a saute pan but a grill will get too hot.
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Last edited by DarthRam; 05-13-2014 at 08:27 PM.
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Old 05-14-2014, 12:38 PM
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If you have to cook it inside because of bad weather:
1. Have the steak cut to 1 1/2" thick.
2. Bring steak to room temp.
3. Disconnect EVERY smoke detector in the house.
4. Pre-Heat oven to 500 deg F with cast iron skillet in side.
5. Rub steak with canola oil (high burn temp) and then liberally salt and pepper steak.
6. Move skillet from oven to stovetop, burner on high.
7. Sear steak on each side one minute thrity seconds on each side.
8. Move skillet w/steak back to oven for four minutes (rare to medium rare), longer for more ruined, er well done..less for rarer.
9. Remove steak from skillet to resting rack (to catch drippings) for 5 minutes.
10. Mix drippings with butter for awesome steak sauce.
11. Serve with LARGE baked potato the way God intended a steak to be served.
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Old 07-16-2014, 09:57 PM
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A great way to add a little sumpin.. sumpin to your steak without taking anything from the flavor of that gorgeous hunk of meat is serving it with a patty of beurre maitre d ' hotel which is a fancy French term for herbed butter.
Traditionally it consists of butter, chopped parsley, lemon zest, lemon juice, salt and pepper. To make it all you have to do is take softened unsalted butter and mix those ingredients in a bowl. Then you can roll it into a log using parchment paper a seran wrap, then chill but my suggestion is to just form them in little balls and freeze them...you can add different herbs to create your own twist but be careful to not get too complicated or it might overpower the meat...roasted garlic is what I like to add.
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Old 08-27-2014, 12:20 AM
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i like the taste of outdoor cooked over charcoal. the bbq gives a nice flavor.
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