Home Cooked Steak

[nikki]

What's your favorite way to prepare steak at home? How do you season?

I usually fry mine medium rare in a cast iron grill, seasoned with pepper, garlic powder, and worcestershire. I add a little butter after it's done. Sometimes I fry onions and mushrooms.

I prefer hibachi, but it's easier to do it over the stove.

How do you guys cooks yours? I need some ideas! :)

[blueyecicle]

If I am making steak than I usually make steak and Fettucine Alfredo.
I lay the steak on some foil and salt, garlic, and throw a little pepper and butter on it. And a splash of Wort. sauce and I broil it...HIGH heat! in the oven just for a few minutes then I flip it.

We likes our steaks bloody in this house! :D
If it's still moo~ing, it's perfect! j/k

We like it crispy on the outside and bloody in the middle.

Oh and I throw onions on it too for flavor. Usually the sweet yellow kind. depends on what I have in the garden.

But I also have made it this way.
I soaked it all day in 1/2 OJ and 1/2 BBQ sauce or terryaki marinade. Then I grill it outside. I like that the best.

[Hilo Artist]

Outside on the grill!

I love it when the wife marinates the leaner cuts and makes London Broil in the oven. English style adobo!

[dallascat70]

all time favorite!

Get ribeyes THICK

bring some veg oil to almost smoke point-toss in halved jalapenos and garlic cloves,brown them suckers

stuff in steaks or just crush on top in large baking pan, (salt and peeper of course) add a can of beer and marinate-cook to your liking -hey some like it hot! and the others just suck :P

oops and GRILLL

[hedkikr]

I'm a purist (sort-of).

1. Outdoor grill
2. Salt
3. Pepper
4. Garlic powder

High flame on a hot grill to seer both sides, then lower the flame cooking to Medium/Medium rare.

BTW: Is the beef on the BI good quality/inexpensive due to Parker Ranch being right there?

[tikiyaki]

On the GRILL baby !

A little garlic salt, red wine poured over top while cooking.

Serve it up with sautee'd cremimi mushrooms, sautee'd in garlic, olive oil, red wine and dry basil....

Heaven

[Da Rolling Eye]

Anykine cut, rub it generously with crushed garlic then sprinkle with Hawaiian salt and lots of black pepper. Sear it over hot coals till med rare. Pau. :)

[1stwahine]

Anykine cut, rub it generously with crushed garlic then sprinkle with Hawaiian salt and lots of black pepper. Sear it over hot coals till med rare. Pau. :)

Exacto mundo!!! But in my case, I fry it in Hot oil den add fresh mushrooms and Maui onions.

Mouth watering....NOW STOP IT!:p

I'm hungry and no moa steak in my ice-box!:o

I gotta wait till my grandson come den I can go store.heheheh

Auntie Lynn

[Hilo Artist]

I'm a purist (sort-of).

1. Outdoor grill
2. Salt
3. Pepper
4. Garlic powder

High flame on a hot grill to seer both sides, then lower the flame cooking to Medium/Medium rare.

BTW: Is the beef on the BI good quality/inexpensive due to Parker Ranch being right there?


As for the beef here on BI, I think it's the same as everywhere else. We have the Safeway mainland variety as well as Big Island grain fed. Food here on BI is very inexpensive compared to other islands I have been to recently.

[oceanpacific]

Seasoned with minced garlic, black pepper, grilled to medium rare. Served with sauteed mushrooms and Maui onions. 1 to 1-1/2" strip loin (NY steak), T-bone, porterhouse, sirloin, bone-in rib, ribe eye (Spencer, Delmonico), in no particular order. :D

[Hellbent]

Method 1:
Find small end ribeye.
Melt oil and butter in pan, turn to high heat.
Season steak with fresh pepper, garlic salt, shoyu.
Place in pan, add splash of worchetshire.
Sear both sides, turn down heat til desired bloodiness.

Optional step: remove steak midway, turn heat to med-high, add 1/4 cup worshetshire and reduce til its thick. re-add steak and finish cooking.
Optional: Sauteed mushrooms or grilled onions


Method 2 (for cheaper cuts of meat)
Marinate steak for a few hours in 1c shoyu, 1/2 cup water, 1 tsp chopped garlic, 1tbsp honey, some chopped green onions, 1 tsp sriracha sauce. Grill or Fry

bonus points: top with that sweet-hot chili sauce or that (filipino?) vinegar/onion/suger sauce


I found some cedar planks at walmart, so this weekend i'm going to try to make cedar plank steak on the grill. I had some at Emril's in Vegas a few years ago and it was ono!

[timkona]

London Broil, forked well, or pounded with the meat mallet, until its a little mushy.

Then marinate for 24 hours in a peppery, garlic, bbq, you know.

Then flash grilled, 6-7 minutes per side, two times. Well Done on the outside, touch of medium in the middle, with criss-cross diamonds.

Serve with sauteed veggies, mostly mushrooms. And a dash of horseradish.

Real men need more than a puny little steak. Bring on the London Broil.

[blueyecicle]

I guess I am making steak for dinner and avoiding this thread because I am starving for some bloody meat now!:p

[oceanpacific]

A tip on getting a good steak for less $$$$.

Boneless RIB EYE (Spencer) steak goes for $7-9/lb. You can get the same tenderness and flavor from a CHUCK EYE at around $4-5/lb. It's the same muscle that continues from the top loin, rib, and chuck sections.

Want to save more? Get a boneless CHUCK ROAST ($3-4/lb.) and section out the chuck eye. You need to know what to look for as the eye section can range from practically non-existent to almost 1/2 of the roast.

Ever see a BLADE CHUCK ROAST in the meat section? This sometimes goes on sale for under $2/lb. The eye portion is easily discernable and can be around 1/3 of the total weight. Because of the bones, it's a little harder to section the tender steak out, but it isn't rocket science, either. Look for the ones with the biggest "eyes." You can also tell which are the better ones by the shape of the blade bone - avoid the ones with the "ridge" in the middle of the "blade."

The tougher part of the chuck is perfect for stews and less expensive than the pre-cut cubes of stewing beef. Whenever I get the hankering for a hearty stew, I always buy a chuck roast and scoop out the eye for a steak.

My dad was a butcher over a half-century ago and showed this angle to me.

[tutusue]

Love rib eye...marinated in an oil & vinegar style salad dressing. Then, George Foreman and I do the happy dance together! I don't have easy access to an outdoor grill, which is my preferred way to cook a steak. The GF grill is fine with me!

[Paul Ogata]

OP, thanks for the tip.

Never knew that rib eye was the Spencer steak. I always just looked for the words "Rib Eye." "Chuck" always reminded me of "upchuck", which is not what you want to do after eating a good steak. Even if you're Nicole Richie.

I loves me some rib eye. To the point where I'll use it for everything. I will slice it thin for beef tomato, or cut it into cubes for curry or stew. Can't stand the tough stew meat that you'll find in stew at some restaurants.

But as a lot of you already said: Hawaiian salt, fresh ground pepper, garlic... only good!

PO

[christa]

damn paul totally stole my answer :)

i like to put fresh from the deli rib eye in the food processor and eat it raw with capers and diced onions and paprika on bread too. YUM!

[Da Rolling Eye]

damn paul totally stole my answer :)

i like to put fresh from the deli rib eye in the food processor and eat it raw with capers and diced onions and paprika on bread too. YUM!
Eh! No mek! :p Steak tartar. Mmmm. My wife likes the Korean version. Lean rib eye thinly sliced and diced, mix in a little bit of Korean kalbi marinade and let it sit in the fridge for a bit before eating. K restaurants serve this with a raw egg broken over the meat as well as shoe string sliced apples. I like mine plain. :)

[tikiyaki]

Love rib eye...marinated in an oil & vinegar style salad dressing. Then, George Foreman and I do the happy dance together! I don't have easy access to an outdoor grill, which is my preferred way to cook a steak. The GF grill is fine with me!

What Sue, no cookout wit da locals down at da Surfside grills ?

[Hellbent]

Oh... the cold beef carpaccio at Paesano or Sierra Bueno is really good.

I really miss the rock salt prime rib from Ryans

[TATTRAT]

I could go on for a bit about this but I won't.

In the absence of a grill, I have a cast iron that I use. It is 75 years old, and I love it.

In presence of a grill, that is the prime choice, preferable over charcoal or hard wood.

As far as seasoning, it depends on the mood and cut. Sometimes just fresh cracked salt and pepper, other times, more elaborate, like marinated, rubbed, blackened, bronzed, so on and so on.

One constant I normally top my steak with is a great simple to make compound butter.
-Softened Butter
-Crushed garlic
-a dash of liquid smoke
-a splash of port
-minced fresh rosemary
-and crumbled Gorgonzola(or blue of choice)
Mix well, top steak and let it melt all over it.

[Hellbent]

wow, that sounds fantastic! is that like what blue moon had when they opened, the roquefort steak (but with roquefort instead of bleu or gorgonzola)

i keep forgetting to buy a cast iron skillet, any suggestions?

[TATTRAT]

honestly, the best place to find good cast iron is yard sales. They always clean up great and re-season well. Most times, you can get them for dirt cheap too.

You can buy new, but they can be lacking in the flavor profile versus a well loved/seasoned/used pan.

Lodge (http://www.lodgemfg.com/) is the only manufacturer in the U.S. producing cast iron cookware. Great company, and easy to find.

[Paul Ogata]

Tattrat

On the cheese tip, you should also try Boursin cheese. It's spreadable and comes in different flavors. The garlic flavor is really good!

Paul

[TATTRAT]

HUGE fan of boursin.

I actually have an app on my menu that is tenderloin tip, boursin, red onion confit, all wraped in puffed pastry and baked. makes a great faux wellington for those not into pate or mushrooms.It is a winner.

[Paul Ogata]

Oh snap! Party at Tattrat's!!!

[TATTRAT]

LOL, I will be moving to Oahu on Sept. 4th(it is official, got my tickets yesterday:D) and plan on having a lil "house warming" shin dig, I will be doing all the cooking.

[blueyecicle]

LOL, I will be moving to Oahu on Sept. 4th(it is official, got my tickets yesterday:D) and plan on having a lil "house warming" shin dig, I will be doing all the cooking.

We just got our relo cubes for May 7th. We will be in Virginia just in time to see you pack up!

[lavagal]

LOL, I will be moving to Oahu on Sept. 4th(it is official, got my tickets yesterday:D) and plan on having a lil "house warming" shin dig, I will be doing all the cooking.

Do we have to wear eggs on our face? How about toques? A fold for every way to make an egg!

[tutusue]

What Sue, no cookout wit da locals down at da Surfside grills ?
I'm in A building and the grill is near C building. Too lazy...and no room in the hale for charcoal!
Oh snap! Party at Tattrat's!!!

LOL, I will be moving to Oahu on Sept. 4th(it is official, got my tickets yesterday:D) and plan on having a lil "house warming" shin dig, I will be doing all the cooking.
The good news? Tattrat's moving into the condo building where I'm moving 2 months before he does!!!!!! There's no way I'll cook for him but I'm willing to bring any wine he wants! I can roll home :D

And, no...I'm not...read NOT...giving up Makaha!!!

[lavagal]

I'm in A building and the grill is near C building. Too lazy...and no room in the hale for charcoal!



The good news? Tattrat's moving into the condo building where I'm moving 2 months before he does!!!!!! There's no way I'll cook for him but I'm willing to bring any wine he wants! I can roll home :D

And, no...I'm not...read NOT...giving up Makaha!!!



damn, that's a long drive from Hawaii Kai! By the way, where's Stafford, Sue?

[tutusue]

damn, that's a long drive from Hawaii Kai! By the way, where's Stafford, Sue?
No worry...Tattrat won't be in Makaha!

Stafford is now at Connie Gayle's in Moiliili.

[Erika Engle]

My best success with home-cooked steak -- since my gas grill seems to flame up and char everything -- has been with Alton Brown's Pan Seared Rib Eye recipe/method.

Naturally, adjust seasonings per preference.

To me, shoyu is the best, nay ONLY, steak sauce in the world.

http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_99,00.html

[Da Rolling Eye]

My best success with home-cooked steak -- since my gas grill seems to flame up and char everything -- has been with Alton Brown's Pan Seared Rib Eye recipe/method.

Naturally, adjust seasonings per preference.

To me, shoyu is the best, nay ONLY, steak sauce in the world.

http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_99,00.html
Ah, Erika, you're such a local girl. :) Be still my heart. :D Now which shoyu is it that you use on your steaks? This is a test. ;)

[Pua'i Mana'o]

Porterhouses are *the* best steaks on the planet. For those of you who didn't grow up raising cattle: the p-house looks like a tbone at first glance and if you debone it, the larger steak is sold in the stores at the NY cut and the smaller is called filet mignon.

Similarly, if you take the bone off of the ribeye, it is sold as a spencer. People argue for buying it boneless because one cannot eat the bone, but the fact is that the bone stabilizes it during cooking and keeps the meat softer/juicier.

Among my talents honed in my youth is the ability to name every cut, from steak to roast to bone. The men would be cutting and the women would be inside, "making wrap factory".

As for cooking, I run them through the broiler of my gas stove and it comes out perfect everytime. And the best seasonings are the ones that don't get in the way of the meat's taste.

[Hellbent]

I found some cedar planks at walmart, so i made some cedar plank steak. i bought some ribeye from safeway. it came out pretty good, not too stong. it smelled awesome while it was cooking!