steak question

[Bob Loblaw]

I'll be grilling steaks tomorrow...NY Strips. Any suggestion on a simple way to prepare them? I usually use pepper and salt and then on to the grill, but I feel like I'm missing something...

[Five-0]

I usually take:

a beer
some Original Moore's marinade (Moore's Marinade - Marinades)
and some Kraft Zesty Italian Dressing

Combine all three in a large tupperware container tonight and seal closed.

Grill the steaks tomorrow. I will occasionally drip a bit of the marinade on the steaks while grilling and I use it if the flames get too high. No steak sauce needed if you do it overnight.

Now I patiently wait for Great to blow this out of the water.

[Hannibal]

Marinade in Dale's seasoning, 5 minutes on each side, no longer or it might get salty... then apply the steaks to the grill. Enjoy.

[Five-0]

I used to use Dale's but the salt issue is why I switched.

[Cidp24]

Season with kosher salt, fresh ground black pepper, onion powder, garlic powder. Allow the steaks to come to room temp (or close) before grilling. Use a VERY hot grill, don't close the lid. 3-4 mins per side depending on how hot the grill is.

You can finish them by brushing on some worcestershire or whatever you like at the end of cooking each side.

[Hannibal]

I used to use Dale's but the salt issue is why I switched.

That's something I found out the hard way too. I learned that all you need is to use it as a "seasoning" rather than a marinade. A few minutes goes a loooooong way. When done right, I love it.

[Bob Loblaw]

the reason I bring this up is this: Last Saturday I took the missus to a fancy steakhouse for our anniversary and I got this $50 steak that was freaking terrific. Top 5 in best steaks I've ever had. I know some of that is the cut, but I wonder how the fancy-ass places get that unique taste to their meat. IMGreat?

[MacLean]

Garlic, salt, pepper, and grill.

I've never soaked them in anything, but I just read that if you want to spruce up a cut you can stab the crap out of it with one of those needle tenderizer things and then soak it in whatever your favorite marinade is.

Amazon.com: Oster Branded Needle Meat Tenderizer: Kitchen & Dining

Someone told me restaurants do something like that with inferior cuts to good result.

[Broke Hoss]

I have to admit to being to cheap to get good cuts of meat, or using venison. So I use the tenderizer, like Maclean, and then use this:

Perini Ranch Steak Rub

This guy has a steak house about 20 miles South of town that always wins awards from all over the country. He's served meals at the White House several times.

Oh yeah, I suggest using mesquite wood instead of charcoal or gas, but that's a whole nuther debate.

[121Traffic]

the reason I bring this up is this: Last Saturday I took the missus to a fancy steakhouse for our anniversary and I got this $50 steak that was freaking terrific. Top 5 in best steaks I've ever had. I know some of that is the cut, but I wonder how the fancy-ass places get that unique taste to their meat. IMGreat?

This also has to do with the type of aging process used. Most run of the mill steaks from grocery chains, etc. are wet aged. Quality steaks from upscale steakhouses and some butcher cuts are dry aged. Google the processes. I like any steak really, but a dry aged steak is worlds beyond. Like butter.

I'm sure Great or BC can chime in here!

[pharmer]

Ditto's here on [just] the Moore's marinade overnight from Five-0, but I add a generous amount of Montreal Steak Seasoning by McCormick (i think) to go along with it

[IMGreat101]

the reason I bring this up is this: Last Saturday I took the missus to a fancy steakhouse for our anniversary and I got this $50 steak that was freaking terrific. Top 5 in best steaks I've ever had. I know some of that is the cut, but I wonder how the fancy-ass places get that unique taste to their meat. IMGreat?

Age.

A lot of steakhouses age their steaks at least 3 weeks. Your $50 dollar steak was probably dry aged. Beef aging - Wikipedia, the free encyclopedia

...and Congrats on your anniversary!

Ditto's here on [just] the Moore's marinade overnight from Five-0, but I add a generous amount of Montreal Steak Seasoning by McCormick (i think) to go along with it

I have tried the Montreal Steak Seasoning. Grill Mates® Montreal Steak Seasoning

I am more of a purist when it comes to seasoning a good steak. Salt and salt only.
Technique is also a factor in getting that "steakhouse" look and taste. The traditional steak cuts (Sirloin, New York, Ribeye, Tenderloin) do not need anything but a proper grilling*. I like to keep all the coals on one side of the grill. Place the steaks directly above the coals about 1 minute per side. Set the steaks away from the coals and place the lid on the grill till desired temperature.

I do love my apple wood with my New York.

Serve with sauteed crminis, baked potato, roasted veggies and fresh baked bread.

Iowa Beef Industry Council - Home

* How you light your coals makes a big difference also. If you are using lighter fluid you will get Charcoal chimney starter | BBQ Junkie

[IMGreat101]

This also has to do with the type of aging process used. Most run of the mill steaks from grocery chains, etc. are wet aged. Quality steaks from upscale steakhouses and some butcher cuts are dry aged. Google the processes. I like any steak really, but a dry aged steak is worlds beyond. Like butter.

I'm sure Great or BC can chime in here!

+1




I forgot to mention. Be nice to your butcher or you might not get a very nice steak. A good butcher will know what is the best part of the loin. Ask them to pick out the best steak.

[HudsonHawk]

Rub montreal steak seasoning or dillo dust into the meat then grill. Another option is to brush on garlic butter before and after grilling.

[Buttercup]

IM and 121Traffic are right on target, there's nothing more I can add (except I'd choose different sides, but that's strictly personal preference). There are some good seasoning suggestions here, although I'm generally a purist when it comes to steak and will add just a little salt and pepper. Sometimes I'll combine Worcestershire sauce and butter to make a sauce or top the steak with a little bleu cheese.

Bob, did you go to a national chain steakhouse?

[Buttercup]

Someone told me restaurants do something like that with inferior cuts to good result.

That is true. Processors also use starch, phosphate, or enzymes to tenderize the low end cuts. You'll never find those steaks in the high end restaurants, though.

[Bob Loblaw]

Bob, did you go to a national chain steakhouse?

no...its was a place called Boulevard Steakhouse. It wasn't as good as Bob's Steak & Chop House where I sent you a couple of years ago, but it was pretty good. We're good for about one of these dinners a year and I'm glad I finally found a place here and don't have to drive to Dallas to go to Bob's when I want to eat at a place with low lighting, dark wood and a steak you don't need a knife to cut.

[Bob Loblaw]

I like to keep all the coals on one side of the grill. Place the steaks directly above the coals about 1 minute per side. Set the steaks away from the coals and place the lid on the grill till desired temperature.

I'm cooking on a propane grill (), but I'll try that tonight...over the heat for a minute or so, then indirect until finished. How long before grilling should I salt them? And do you advocate any butter afterward or anything?

On a separate note, one of our dispatchers comes from a family of pretty well known meat suppliers in the area. I think I might try being a little less snarky on the radio, bring a cup of coffee by every now and again and maybe ask her about getting some dry aged steaks...

[Bob Loblaw]

Perini Ranch Steak Rub

This guy has a steak house about 20 miles South of town that always wins awards from all over the country. He's served meals at the White House several times.

In the 6 years I lived in Abilene, I never went out to Perini. I'm regretting it now that I'm 5 hours away instead of 20 mintues away....

[Pudge]

I never use any kind of wet agent like sauce or marinades unless it's a pretty crappy cut of meat. Save the wet stuff for Chicken, Fish, and Pork.

I'll use salt and/or pepper, Montreal seasoning, a Grilling seasoning that my wife sells, or get creative with the Sea Salt, Garlic powder, and whatver else I can think of and make my own dry rub.

Something else to think of, a good steak should only be flipped once when grilling. No back and forth business. Give one last good sprinkling of salt as soon as it comes off, and let it rest for 5 minutes before tearing into it.