How should I cook my steak?

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I have a v. nice flank defrosted and am going to cook it but haven't decided on how to marinate it. Best of the first three suggestions wins.

― Sterling Clover (s_clover), Wednesday, 26 March 2003 04:07 (twenty-two years ago)

red, red wine...

And mushrooms, LOTS of pepper.

― Mr Noodles (Mr Noodles), Wednesday, 26 March 2003 04:13 (twenty-two years ago)

On a grill? Just throw a little Lawry's and black pepper on each side, work it in a little bit, then throw on the grill for about 3-4 minutes each side.

― Mr. Diamond (diamond), Wednesday, 26 March 2003 04:13 (twenty-two years ago)

Yeah, you could in the meantime chop up some garlic and mushrooms and saute that in a good olive oil, then throw the mixture on top of the steak.

― Mr. Diamond (diamond), Wednesday, 26 March 2003 04:14 (twenty-two years ago)

(throw the mixture on after the steak is cooked, that is)

― Mr. Diamond (diamond), Wednesday, 26 March 2003 04:14 (twenty-two years ago)

more answers pls (and broiled, not grilled, tho i guess they're sorta the same)

― Sterling Clover (s_clover), Wednesday, 26 March 2003 04:17 (twenty-two years ago)

without meat

― J0hn Darn1elle (J0hn Darn1elle), Wednesday, 26 March 2003 04:19 (twenty-two years ago)

lime juice and garlic, maybe also soy sauce and ginger (with a touch of sugar?)

― gabbneb (gabbneb), Wednesday, 26 March 2003 04:21 (twenty-two years ago)

j0hn D people like you are the problem with America. I'm going to eat red meat against the war goddamit.

also gabbneb's suggestion wins.

― Sterling Clover (s_clover), Wednesday, 26 March 2003 04:25 (twenty-two years ago)

Hmm. Flank steak. Not unlike tri-tip, if memory serves. Lately, i've been getting into a sorta Mediterranean-inspired marinade, made up of balsamic vinegar, dijon mustard, rosemary, thyme, lots of olive oil, minced garlic, kosher salt, black pepper and...and... Dammit. I'm not remembering, but there's something else i usually throw in. Slice, grill, eat with pita and hummus, maybe some nice tabouleh.

Don't forget the baklava and black coffee.

― Matt Maxwell (Matt M.), Wednesday, 26 March 2003 04:25 (twenty-two years ago)

haha Sterling just doin' my duty...if I remember aright from my meat-eating days, you're right, gabbneb is OTM. I used to mix lime and tangerine juice to good effect.

― J0hn Darn1elle (J0hn Darn1elle), Wednesday, 26 March 2003 04:27 (twenty-two years ago)

also gabbneb's suggestion wins.

woohoo! actually, it's mark bittman's suggestion

― gabbneb (gabbneb), Wednesday, 26 March 2003 04:27 (twenty-two years ago)

ptt!

― M Matos (M Matos), Wednesday, 26 March 2003 04:41 (twenty-two years ago)

Let steak come to room temp. Cover w/lots of salt and pepper. Heat a cast-iron pan on stove until it's very, very, very, very hot. Put steak in pan and cook for 2-3 minutes on each side, until a crust forms. Put whole pan in a 450 degree oven for 6-8 minutes. Remove steak to cutting board. Spread a bit of butter on steak, and a squeeze of lime juice. Let it rest for 5 minutes or so. Slice against the grain.

― Marcel Post (Marcel Post), Wednesday, 26 March 2003 04:57 (twenty-two years ago)

Hmm. Flank steak. Not unlike tri-tip, if memory serves.

Iron chef Steak battle was a thing to see.

― Mr Noodles (Mr Noodles), Wednesday, 26 March 2003 05:05 (twenty-two years ago)

A1 sauce?

― That Girl (thatgirl), Wednesday, 26 March 2003 05:07 (twenty-two years ago)

It was delicious. I also added some basil.

― Sterling Clover (s_clover), Wednesday, 26 March 2003 05:53 (twenty-two years ago)

Flank steak is pretty much the ideal steak for sandwiches because it slices thin-and-tender without needing to be tenderized or anything (after cooking, let it rest for five minutes-ish before slicing). It's often used for fajitas for the same reason, in places which don't carry skirt steak.

If it were my steak, I'd cook it exactly like Marcel suggests (maybe not that long in the oven, though, I like my steak relatively rare), and then make a sandwich with some sport peppers, thinly sliced onions, and mild cheese.

Ah, but you've already had it. I'll get my own, then.

― Tep (ktepi), Wednesday, 26 March 2003 05:54 (twenty-two years ago)

I usually just heat up a pan to a very high heat with olive oil. While that's going, I salt and pepper one side and throw that side onto the face of the pan. I then salt and pepper the other side. After about 4 minutes I flip it. After about 4 minutes of that I lower the heat and cover the pan. Let it go for 4 minutes or so and then remove and serve.

I also make a secret steak sauce...

― Spencer Chow (spencermfi), Wednesday, 26 March 2003 05:59 (twenty-two years ago)

Wash the steak in a shallow dish of red wine, pat dry with kitchen towel (v. important or else unpleasant crusts form), cook briefly on each side. Repeat the process with soy and balsamic vinegar. End result should be pink and tender with a kick-ass savoury edge.

― Matt (Matt), Wednesday, 26 March 2003 16:22 (twenty-two years ago)

Hmmmmmmm... maybe I ought to stop by the butcher on the way home... ILE, I believe you've inspired me!

― Aaron W (Aaron W), Wednesday, 26 March 2003 16:31 (twenty-two years ago)

Beef steak I don't usually marinade, I like it simple, but with pork steaks and lamb I use rosemary, lemon juice garlic and salt and pepper. Put it all in a plastic bag and knead for a wee while, then leave it to one side for twenty minutes or so. That's quite nice and it could well work with beef.

― chris (chris), Wednesday, 26 March 2003 16:36 (twenty-two years ago)

I also make a secret steak sauce...

You and your boasts. ;-)

― Ned Raggett (Ned), Wednesday, 26 March 2003 16:50 (twenty-two years ago)

I've never heard it called "steak sauce" before, although given the term "tube steak" it shouldn't be a big surprise.

― Dan Perry (Dan Perry), Wednesday, 26 March 2003 16:51 (twenty-two years ago)

Bloody, almost crawling out of the pan. Whith some mustard or green peppercorn sauce if you must.

― Ed (dali), Wednesday, 26 March 2003 17:41 (twenty-two years ago)

four years pass...

i am thinking of buying steak tomorrow for the first time in quite a while. what should i buy? hangar? rib eye? money not really an object, and will be going to the ginger pig for it, i guess.

― toby, Monday, 2 April 2007 16:47 (eighteen years ago)

(i.e. no wagu nonsense!)

― toby, Monday, 2 April 2007 16:47 (eighteen years ago)

is James Elliott's no good then?

― blueski, Monday, 2 April 2007 16:50 (eighteen years ago)

Ginger pig is a good choice, although I have had stuff from borugh market which has been hung longer.

I would go for a well marbled bit of something, cut thick. choose the joint based on how it looks rather than the cut. Depending on how many four you could do the heston methof which is to:

Get a two or three rib of beef
hang for as long as your dare
blowtorch all over on the outside
heatsoak at 50C for 24 hrs
cut off the bone and into steaks
About a minute thirty on the fat and a minute per side on the hottest grill you can find.

― Ed, Monday, 2 April 2007 16:54 (eighteen years ago)

rib eye, sirloin strip, or t bone if you're feeling really decadent. there was a butcher in borough that i loved, on the stone street side kind of behind the big veg stands, that had amazing dry-aged meat.

― lauren, Monday, 2 April 2007 16:57 (eighteen years ago)

borough has all changed round since you were here. COuld be farmer sharp though, I love his meat.

― Ed, Monday, 2 April 2007 16:58 (eighteen years ago)

that's only going to be an option on fri/sat, isn't it?

i've only been to james elliott once and was slightly underwhelmed - only got bacon, which was ok, nothing special.

that heston method looks awesome, but i'll just be cooking for me. and i don't have a blowtorch...

― toby, Monday, 2 April 2007 17:02 (eighteen years ago)

ah, okay. good to know. i wonder if that's the one... it was a smaller set up, with really high quality stuff. i'm getting all moony-eyed thinking of it.

xpost

― lauren, Monday, 2 April 2007 17:04 (eighteen years ago)

I like a good cut of sirloin more than fatty cuts (excepting prime rib, which is a haughty cousin of the steak family, I guess).

― milo z, Monday, 2 April 2007 18:59 (eighteen years ago)

Is beer-marinated beef good? If good, are there certain types of beer I should try rather than just getting some Natty Light?

― milo z, Monday, 2 April 2007 19:00 (eighteen years ago)

Lately I buy superthin-cut ribeyes (boneless obv) that you can throw in a hot pan with no oil, just 30 secs per side for midrare. I marinate in the juice from a bottle of specialty-brand pickled jalapenos.

― wanko ergo sum, Monday, 2 April 2007 19:09 (eighteen years ago)

I was in a restaurant where people ate ray in a Bailey's sauce. I know Bailey's is not beer and ray is not steak, but the concept is so bizarre that its existence must be known by more people.

― The Real Dirty Vicar, Monday, 2 April 2007 19:10 (eighteen years ago)

i like to cook beef brisket with beer, but i've never tried marinating anything in it or tried it with any other cut.

― lauren, Monday, 2 April 2007 19:15 (eighteen years ago)

I love flank steak. So simple to prepare (8 min. per side under the broiler), and a great cut for testing out sauce or marinade ideas. Zero waste, leftovers make perfect sandwiches.

My favorite will still always be a ribeye, medium-rare to medium, usually nothing but salt and pepper on it just before applying the flame.

― Rock Hardy, Monday, 2 April 2007 19:23 (eighteen years ago)

Woot for the Lawry's love. It's the time of the season of Lawry's!

― Abbott, Monday, 2 April 2007 22:08 (eighteen years ago)

Is beer-marinated beef good? If good, are there certain types of beer I should try rather than just getting some Natty Light?

It doesn't matter all that much what you use, but I wouldn't use Natty Light. Special Ex is a good cheap beer to use for cooking (esp beer brats).

― Granny Dainger, Monday, 2 April 2007 23:59 (eighteen years ago)

Beef and hops don't seem like a good match to me. If you want an acidic liquid that will tenderize the meat and deliver flavor, why not just use wine.

― Rock Hardy, Tuesday, 3 April 2007 03:34 (eighteen years ago)

without meat

-- J0hn Darn1elle (J0hn Darn1elle), Tuesday, March 25, 2003 11:19 PM (4 years ago)

what a dick.

― ian, Tuesday, 3 April 2007 04:04 (eighteen years ago)

lolz

― Drooone, Tuesday, 3 April 2007 04:11 (eighteen years ago)

I love flank steak. So simple to prepare (8 min. per side under the broiler), and a great cut for testing out sauce or marinade ideas. Zero waste, leftovers make perfect sandwiches.

Flank is pretty good if prepared right. My favourite steak in a restaurant in London is the Bavette (flank) at Medcalf in Exmouth Maket. I would debate that 8 minutes per side is a good thing, couple of minutes each sid eon a hot hot griddle, use a sharp kitchen knife to slice across the grain before plating up. I love it, although I've never tried it out of a stew at home.

Beef in beer os an all time classic although I'm not sure about asa a marinade, I'm not much on marinading steak though, seams like a waste.

― Ed, Tuesday, 3 April 2007 04:58 (eighteen years ago)

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