How many of you guys have "secret" steak recipes?

[uprrman23]

I absolutely love cooking steaks. I know this is the easy way to season it but once I tried it, I have only varied a little bit:

Only use Ribeye's because of the fat content

Use a fork and poke holes all over the steak, both sides and then add "daddy hinkles original" dry rub to it, then coat it in the liquid. Put in a pan and let sit in the fridge for a few hours (never tried longer).

I have a grill that one side is gas and one side is charcoal/smoke.

I get the gas side as hot as it will go (about 650) and throw the steaks on there for about 1 1/2 minutes on each side.

I then transfer them to the other side of the grill and use indirect heat at about 250 degrees for about 40 minutes. Heavy on the smoke for the first 15 minutes and then back it down a bit.

While it's smoking side use spray butter and coat the steak really well and then lay two pieces of bacon on top of it. And I do this process every time I flip them (usually flip them about every 10 minutes).

Pull them off the grill when I feel they are about medium and let them sit for about 10 minutes and I can honestly say that I have never had a better steak. I will never order a steak at a restaurant as they aren't as good as mine, and I'm very critical about my food.

They are tender enough to cut with a fork, juicy as hell and the fat content soaks in enough flavor that it is simply amazing.

Takes a little bit longer but I usually do it for groups of friends so we are drinking and having fun anyways.


I do plan on changing up the seasoning soon and trying new things in the near future, just haven't had time to cook lately.

EDIT: I never bought any sauce for steaks and if someone asks for any before trying them, I simply tell them to sit down, shut up and eat. lol

[ILoveLamp]

Originally Posted by Mike V

Someone please enlighten me on the point of cooking secrets. Unless you're in business selling steaks with your secret recipe, what is the point? Just to say you have a cooking secret? Maybe I'm just bitter since I don't have any cooking secrets.



I cringe when my father-in-law and/or brother-in-law order a steak at a restaurant. It is painful to watch someone dip an $18 steak in ketchup.

Thing is, steak shouldn't HAVE secrets. Steak - from the opinion of a Chef - should just taste good on its own. Here's my secret, and the same secret that they teach most culinary professionals:

Buy good steaks. Nice marble, no HUGE amounts of visible fat...things like that. I like KC strips or rib eyes. ALWAYS go for dry-aged versus wet aged if you can find that out.

Pat meat dry with paper towels. Don't salt it til it hits the pan. Get the pan REALLY nice and hot with VERY little oil. I'm talking 2 Tbsp ABSOLUTE MAX. (I like to use a neutral oil like grapeseed or sometimes a 1:1 ratio of butter and olive oil, a Tbsp each.) Use a good thick saute pan like a calphalon or something. You can add pepper and a pinch of garlic powder if you like before letting this hit the pan.

Once that steak hits the hot pan and you get that sizzle, DO NOT TOUCH IT. LEAVE IT ALONE AND LET THAT CRUST FORM. Seriously. Leave it for at least five minutes to sear. And for Gods' sake, USE TONGS. NOT A SPATULA, NOT A FORK. USE TONGS.

Also, this is the point where you season the meat. Season with fresh-cracked salt if you can and some good fresh pepper. Don't over-load it. Flip after five minutes or so on one side, depending on thickness.

How do you tell if your steak is done? Take your hand and hold it limp. Feel the flesh between your thumb and index finger. That's what a rare steak feels like. Now hold your hand straight, like a plank. That's what a medium steak feels like. Ball up your hand into a fist and that's in the 'well done' area. A good steak should test around medium/medium-rare for optimum flavor.

To build a sauce. Remove the steak from the pan and let it rest on a plate. Let it rest for at least five minutes, ideally ten. (Steak doesn't have to be served piping hot; remember that carryover cooking counts.) Drain excess fat; saute some minced shallots or garlic in that pan, and pop in about a third cup of your favorite wine. Red is nice, but I love white wine, which is classically known as a la Bercy, I believe. (If I'm wrong, I apologize). Reduce that by at least half. Finish with a splash of heavy cream or a Tbsp of butter, whisked in.

A trick? Turning off the heat and whisking in cold butter by chunks lets you create a fantastic emulsion that's super-simple and super-delicious.

[KC Jayhawk 78]

Kingsford, very hot grill, take steak out of fridge an hour before it hits grill, brush with olive/canola oil, fresh crack salt and pepper, 2 min on each side , off and rest for 10-15 min

[icemangsr]

I had the best fucking ribeye ever last night. FML it was good.

I went to McGonigals, my first time ever. I picked out a nice 1" thick ribeye.

Let it sit to get to room temp about an hour. (i drove around doing other shit lol)

Sea salt, Black pepper, worsh sauce pressed into the muscle, garlic powder, and my hot pepper flake mixture (hab, ghost, etc). a bit of tenderizer as well. pressed all that into the meat and let it sit about 20 mins.

Super hot grill, seared both sides, then let it sit on indirect heat for about 10 mins total (5 a side).

Let it sit about 10 mins.

OH . ..

MY. ..

GOD. ..

I pride myself on cooking very very well, espcially on the grill, so this is GOT to be the cut of meat. I've used this recipie many many times, and always get great results, but NOTHING like this. I am definately going back there to try some of their other cuts. I have never eaten a steak so slowly in my life. I was enjoying it so much I think it took me like 2 hours to eat lol.

Def get some meat from them!

[Mad Dog]

Try this one sometime

Get a good fatty ribeye
Rub down with dry rub of your choice
Smoke for about five hours at 175-180 degrees


Tasty

[cbryant1990]

I usually start with a ribeye, definitely my preference, just a dash of season salt on each side and cook to med-rare.
My parents ruin steaks with steak seasoning or grill seasoning. Terrible stuff, I like to keep it simple on the expensive steaks to really enjoy the steak.

Now on a cheaper steak like a sirloin or fillet,I marinate in a mixture of roasted garlic, worsh sause and S&P. Then I usually cook in a pan with some butter and it definitely makes a cheaper steak taste better.
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[88STANGGT]

I quit trying to eat steak with my family. My steak will be done in about 10 minutes then i just leave theirs on the grill. If they see juices or any moisture at all, they think it's not done yet no matter what meat they are cooking. I actually prefer a mcdouble over their "home cooked" meals.