Comments on: Grilling the Perfect Steak

By: Smo

Smo — Sun, 21 Apr 2013 03:34:51 +0000

I liked the article, hated most of the off comments. I do wish they would have addressed finishing a steak in the oven.

I tried a bourbon recipe recently …. huge god-awful. Ruined it.

By: Steve

Steve — Thu, 14 Mar 2013 00:28:09 +0000

Ok you have grilled the perfect steak now DO NOT serve it on a COLD plate.
I heat the serving plate so it is at least very warm before I put the steak on it. It can rest and still be nice and warm. If you have ever eaten at a Ruth’s Chris you will know what I am speaking about.

By: Silviu

Silviu — Wed, 13 Mar 2013 02:32:14 +0000

I liked the article!

I don’t understand why everyone has to make such a big deal about it…politically and socially. People have been eating meat for millennia.

Also, I don’t believe for a minute that meat is bad for you: it is not exercising, playing XBOX instead of chopping wood that is your problem!

Again, thank you Cameron for your work!

By: passerby

passerby — Wed, 13 Mar 2013 00:06:21 +0000

Great post! I will try it out this weekend.

“If even your dog doesn’t want to take a bite – it is too late.”

Love that comment. So true

By: Eric

Eric — Tue, 12 Mar 2013 22:45:22 +0000

@matt c

Sorry you had a bad experience here. If you ever find yourself in Minnesota, come in to Mancini’s Char House, St. Paul. I’ll cook you one of the greatest steaks you ever tasted. If you never actually tried a real American steak however, then you really ought to troll somewhere else. You are way out of your league here.

By: matt c

matt c — Tue, 12 Mar 2013 21:27:18 +0000

If this article has any bearing on how steaks are “butchered” (and I don’t mean cut up) in the States, I for one will be taking the vegetarian option.

Fillet does not need a flavour enhancer other than maybe a little salt/pepper, if they do maybe it’s due to your uneducated pallette. Maybe you should try them cooked “blue”, you’ll find they have a wonderful flavour, for that matter cook a thick slice of rib-eye blue too and try that.

For a country that thinks of itself as a nation of meat eaters, you really are letting yourselves down.

By: Eric

Eric — Tue, 12 Mar 2013 19:40:49 +0000

I cook at an Italian char house for a living and I concur. Our beef (a mix of USDA Select and Choice) has been wet-aged for 2 weeks before we receive it. It doesn’t have to be off-colored to be considered well-aged and best for consumption. In fact, the discoloring (caused by a process of oxidation) can negatively impact the flavor, giving what I can only describe as a ‘metallic’ flavor to the beef. Professionally dry-aged beef actually has a significant percentage of it’s surface cut away from the steak before it’s sold to a restaurant. On the topic of seasoning, customers frequently ask us what we use and they’re always surprised to hear it: salt, pepper, paprika and garlic powder. The garlic plays well with the beef flavor, give it a try. Lastly, if you’re thinking USDA Prime (top 1% of harvest,) try a Certified Black Angus cut instead. It comprises the top 8% of beef harvested (from the top two tiers of Choice to Prime) and is nearly impossible to distinguish from Prime in flavor and tenderness, but is much less expensive. Hope that helps, cheers!

By: Joshua Streeter

Joshua Streeter — Tue, 12 Mar 2013 19:35:37 +0000

What Dan said in comment #6 is spot on, and sometimes a preferable way to cook a steak. One addition (or three), if I may be so bold…

I buy a much thicker than average cut, to either share with a special lady friend, or have leftovers for steak and egg breakfast. I believe this allows for a MUCH juicier steak. I adjust the cooking time to 2 minutes per side in the pan, and 2 minutes per side in the oven.

Oh, yeah, a HIGH quality olive oil (not supermarket junk) is essential. Don’t believe the hype about not cooking with olive oil. If it’s good, it can take the heat. Also, get the pan HOT first, and then add the olive oil to the pan. In this case, get the oven to 500 or as high as it can go.

And one last, and the MOST IMPORTANT STEP. Either find a lid to cover the pan for 10 mintues, or throw that sucker in tin foil, and DO NOT open for 10 minutes. Or more. You’ve already flipped it enough, keep your hands off it for a while! Saute’ some asparagus real quick during this time, or light some candles, or whatever…just don’t open your little “oven.”

The key in this, or on the grill, is what I’ve told guys a million times: “Do not over handle your meat!”

By: Kevin

Kevin — Tue, 12 Mar 2013 19:09:23 +0000

No discussion about the role a meat tenderizer like a Jaccard can do to make a good steak great, but that’s OK!

By: Patrick Downs

Patrick Downs — Tue, 12 Mar 2013 18:53:12 +0000

I learned this from cook and author Mark Bittman, and it’s great. I take the sirloins and rub them slightly with olive oil, put salt/pepper of Montreal Steak on them and rub in, and put them in a pyrex dish in the oven at 400-450f. when the meat is about 90-100f (7-10 mins), i throw them on a very hot grill for the sear, to about 135f. This gives me a very even medium rare through the inside, sealed by a very nice thin sear on just the exterior. Try it! (You can do stage 1 and cook only to 90f for more rare).