var json_comments = new Array("

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jenjen

November 13, 2009 4:34 PM

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Yes please with the steak cooking tips! I was on a Costco run for work this week and they had a package of six bacon wrapped sirloins for $12. But if I turn those into six bacon wrapped hockey pucks that will not be a very good value at all since I don't play hockey.

6 replies

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November 13, 2009 4:34 PM

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@jenjen: You don't have to get a six pack if you have an ALDI in your area, they have USDA Choice petite filets wrapped in bacon for $2/ea. Last week they were B1G1.

As for cooking them, they cook up pretty well on the grill or in a pan. They're pretty thick so they have to be cooked for awhile if you don't want any red. Easier than a thermometer is to just use a small knife and cut into it to see if you see deep red.

I made these for my mother-in-law earlier in the week and she won't eat anything with any red, so I kept cooking until they were super well done hockey pucks and even then they were good.

The bacon always falls off on mine, so I just eat it while I'm cooking them. They're very tasty. For a steak sauce I recommend combining hot sauce, Worcestershire and ketchup to taste.

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November 13, 2009 4:34 PM

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@christoj879: Silicon bands are a great way to keep the bacon on the steak while cooking, and you can re-use the band. I spotted these at my grocery store one day and haven't seen them anywhere since (I did a search and turned up this page). [www.4thegrill.com]

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tbax929

November 13, 2009 4:34 PM

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@jenjen:
I buy those from Costco all the time. Use your broiler; they come out great.

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Eyebrows McGee (now with more baby!)

November 13, 2009 4:34 PM

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@jenjen: Broiler + meat thermometer

One of the ones you can leave stuck in during cooking. Because Lo, I am lazy.

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November 13, 2009 4:34 PM

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@Eyebrows McGee (now with more baby!): Definitely! Great steaks are very hard to do without a thermometer. Here's the temperatures:
125- rare; 135- med rare; 145- medium; 155-medium well; 160+-well.
Thick steaks, take out a few degrees before the temp you're aiming for. Thinner steaks, take them out right AT the target temp.
Set them on a plate, cover with aluminum foil and a dish towel. Let rest for about 5 minutes before serving. The resting stage is very important!
I've found the best seasoning for steaks is Tony Cachere's Creole Seasoning. (if you can get it) Just a bare sprinkle, and all our steaks taste like they're from a restaurant. Another good one is Worcestershire sauce with mashed garlic and a bit of salt & pepper. Brush it on, and cook. YUM.

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November 13, 2009 4:34 PM

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@Eyebrows McGee (now with more baby!): Alternatively, a nice instant-read kind; you can get a good one pretty cheap. (My broiler is too shallow to leave anything in the meat while cooking.)

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pecan 3.14159265

November 13, 2009 4:34 PM

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@floraposte: Ditto on the thermometer. I will buy one before Thanksgiving since turkey duties are on me. The electric ones are especially handy.

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Spider Jerusalem

November 13, 2009 4:34 PM

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My (vegetarian) dad has recently started buying whole Mignon muscles from Costco when we have family parties. He sticks it in his smoker, slices it, and can feed about 20 people premium meat for ~$100. An added upside is that I don't have to cajole my husband into coming to family functions anymore. I brought home leftovers one time, and now he asks me when my father's next party is. ^.^

2 replies

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Munchie

November 13, 2009 4:34 PM

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@Spider Jerusalem: There is no truer saying than the way to a mans heart is through his stomach :)

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November 13, 2009 4:34 PM

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@Munchie: It works for everyone. In high school, my Academic Decathlon coach had a winning strategy: \"If you feed them, they will come\" - sandwich your way into the hearts of the talented C students.
In this case, it's if you feed them WELL, they will return. ;)

My lack of taste renders me pretty useless with anything that doesn't involve sugar. (I love you, cakewreaks)

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colorisnteverything

November 13, 2009 4:34 PM

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We've been doing this at my house since I can pretty much remember anything. I've rarely had as good a steak as my Dad makes on the grill. Few restaurants can top his marinading and cooking abilities.

2 replies

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tbax929

November 13, 2009 4:34 PM

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@colorisnteverything:
There is no substitute for a good marinade.

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November 13, 2009 4:34 PM

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@tbax929 is rooting for a Phillies repeat: Yes there is. Three words: Montreal Steak Spice.

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November 13, 2009 4:34 PM

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@JPropaganda: I am so with you on this one. I also use their chicken version as well.

Buy them in big bulk containers which I use to refill the more convenient to use spice rack size shaker.

IMO, marinades are for low quality cuts and inexperienced cooks. An experienced cook with a good quality grill (one that can reach and maintain a high heat) are all that's needed.

I either add the Montreal dry seasoning, or simply coat with butter salt and pepper.

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colorisnteverything

November 13, 2009 4:34 PM

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Oh, yeah, he uses this! I use to buy it in BULK where I work, along with the chicken. A good dry rub is pretty priceless.

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November 13, 2009 4:34 PM

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I'm sick of going out to restaurants and paying $3 for a watered down Coke. We stopped going out quite a while ago, opting to eat in instead. And being in Texas, we have some quality locally owned meat markets. It's the best way to go and certainly is cheaper.

5 replies

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Cant_stop_the_rock

November 13, 2009 4:34 PM

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I've never had a soft drink that tasted \"watered down\" in a restaurant. Perhaps you just have bad restaurants in your area, or perhaps you're the kind of person who is always looking for something to complain about, and sometimes your mind plays tricks on you.

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November 13, 2009 4:34 PM

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@Cant_stop_the_rock: Wow, thank you for the completely worthless comment. If you've never had a watered down drink in a restaurant, you must be the luckiest human on earth.

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November 13, 2009 4:34 PM

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@pot_roast: The hubby requests his drinks without ice because he hates them watered down.
I, on the other hand, have a dichotomy between craving the soda and not wanting all the extra HFCS, so I water everything down as much as I can. (I have also adjusted to skim milk down from 2%. Now anything fatter than skim tastes like ice cream.)
That said:
Expecting and paying for x amount of syrup and getting less than you expect, that's understandable.

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wcnghj

November 13, 2009 4:34 PM

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@pot_roast: Water with lemon please :).

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November 13, 2009 4:34 PM

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@pot_roast: I live in Texas too, can you please be more specific as to said quality locally owned markets? Thanks!

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November 13, 2009 4:34 PM

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@MitchEvious: There's a few in the Fort Worth area. Country Meats on Lancaster is good, Texas Meats in Argyle is pretty good, and we have a local IGA that has a decent meat section as well for not-so-fancy cuts.

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davebg5

November 13, 2009 4:34 PM

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Easy steak marinade:

1/4 cup olive oil
2 tablespoon soy sauce
2 teaspoon Montreal Steak Seasoning

Mix it all up and soak your steaks for at least 30 minutes.

2 replies

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November 13, 2009 4:34 PM

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@technologiq: I just watched that episode a few weeks ago. I love Alton Brown.

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November 13, 2009 4:34 PM

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@davebg5: I love montreal steak spice (as a comment I made above can testify.) If you're ever in montreal, drop by Le Biftheque and pick up their steak spice. Can't be beat - I put it on everything.

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November 13, 2009 4:34 PM

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Costco sells USDA Prime Ribeye which is amazing. Using an Alton Browns 'Pan Seared Rib Eye' recipe (simple) you end up with a steak that will easily rival a top restaurant steak.

1 replies

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Xerloq

November 13, 2009 4:34 PM

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@technologiq: The pan searing works for most steaks. It's the best you can make at home.

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Dragonis

November 13, 2009 4:34 PM

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I work at The Keg (first job ever wooo!). I was lucky enough to get hired before the worst part of this downturn hit Canada. One night, I was the second busser off, at around 11:45 pm, with one more still working. As I waited for my ride, I was talking with a host who was also waiting for his ride. He used to bus tables a couple years ago. He told me that even just one year before I joined at this time, all three bussers would still be working at that time.

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Eyebrows McGee (now with more baby!)

November 13, 2009 4:34 PM

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There's this cut called the \"flatiron\" which is like a shoulder cut with that used to be throwaway but is now considered tasty? I marinate that in a red wine marinade (I'll go find the recipe) and cook in the toaster oven broiler until medium rare and it. is. spectacular. The only downside is that we always eat way too much of it because it's so good.

1/4 cup dry red wine
3 cloves minced garlic
3 T. olive oil
2 tsp. fresh thyme
2 tsp. fresh rosemary
1 tsp. dry mustard
1 tsp. salt
1/4 tsp. ground black pepper

Usually I increase the red wine and olive oil to coat the steak more thoroughly (I do it in a ziploc bag), and you can substitute appropriate quantities of dried herbs for fresh. Broils for about 15 minutes but the thickness varies widely so a thermometer helps.

I've taken to serving it with homemade oven fries and a salad (often a caesar salad in a bag, because I'm lazy) and this is maybe my favorite meal. And you drink the rest of the red wine from the marinade, so pick a good one!

Also a good marinade for flank steak, but the flatiron cut is cheaper.

1 replies

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ge0rge

November 13, 2009 4:34 PM

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@Eyebrows McGee (now with more baby!): I enjoy this new-age cut. I did a little reading on it a while back when I saw them popping up and the cut was \"developed\" by some university trying to figure out new cuts and utilize more of the cow.

My only warning is make sure you have a butcher that knows how to dress them properly as there is a lot of connective tissue and stuff around these...

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November 13, 2009 4:34 PM

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the best way i've ever tried! it produces a ton of smoke but it is sooo tasty. mos def good eats.

2 replies

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Xerloq

November 13, 2009 4:34 PM

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@yungjerry703: Use safflower oil. That will cut down on the smoking, and give the crust a nice, nutty flavor. That, plus the buttery taste of the natural fat in the rib eye is heavenly.

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November 13, 2009 4:34 PM

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@yungjerry703: Wow! First episode of Good Eats! Love this show, but how far it's come!

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rpm773

November 13, 2009 4:34 PM

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We've never gone out for a steak, and I don't usually order one when we do go out. I can get a couple large steaks (bone-in ribeye is my favorite), grill them, and whip up a couple of sides and get out for around $30 - $40 for the whole meal. Such a meal at a steakhouse would easily triple that price.

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FDCPAGuy

November 13, 2009 4:34 PM

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Steak tips:
Cast iron pan with grill lines in it like this one [secure.lodgemfg.com]
Jaccard
Marinade steak if you like, if not season both sides of steak with normal seasoning salt.
Heat over to 400 deg F with cast iron pan in it.
Pull pan out and put it on a burner on high.
Sear steak on both sides to lock in the juices :)
Once seared pop steak in the over until cooked to temperature.

1 replies

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Pinget

November 13, 2009 4:34 PM

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@FDCPAGuy: Here's Alton Brown's version of this for those who might like a little more detail. [www.foodnetwork.com] I've made this a million times and it comes out great every time.

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Luna1375

November 13, 2009 4:34 PM

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We grill steaks all the time at home. We get a slab of meat from the farmer's market and slice it up ourselves. My favorite marinade is a very simple one: Dale's Steak Sauce mixed with yellow mustard.

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November 13, 2009 4:34 PM

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I can make better steak at. . . uh, nevermind.

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November 13, 2009 4:34 PM

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Costco has the best steaks for the money. Nice thick restaurant cuts. We loosely follow America's Test Kitchen advice. Bring the steaks to room temp, use a basic rub (salt, pepper, paprika, perhaps some brown sugar). Preheat oven to 170, heat steaks to 100...then throw them on the grill with some wood chips until they are medium rare. They cook up perfectly every time. Bringing them to room temp and then heating slightly in the oven ensures they grill quickly and evenly, no charred outsides and cold insides. We grill year round, even in the dead of a Minnesota winter. We just haven't been able to make steaks better inside.

1 replies

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h3llc4t, breaker of office dress codes

November 13, 2009 4:34 PM

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@puddinhead: That oven tip is great. Thanks!

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danno5-0

November 13, 2009 4:34 PM

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I agree, cooking a good steak at home is definately more economical and very tasty! However, the best steak I've ever had was eating fillet mignon at Morton's Steak House. They prepare their steaks a certain way; which, I cannot replicate at home. Being so expensive, my wife and I go once or twice a year.

1 replies

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H3ion

November 13, 2009 4:34 PM

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@danno5-0: Peter Lugers but you need a home equity loan to eat there.

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November 13, 2009 4:34 PM

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Cover 2-4 steaks (strip, ribeye, filet) thoroughly with cracked black pepper, both sides. Salt as desired. Fry in butter over medium until desired doneness. Flambe with a jigger of brandy or (better) bourbon. Remove steaks from skillet for 5 minutes to rest. Over low heat, stir one half pint (or more as you wish) sour cream into pan juices and mix well. Add juices from resting meat. Pour over steaks and serve.

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angryneo

November 13, 2009 4:34 PM

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Last night I ordered a steak from Salt Grass (near my home). The steak was supposed to be cooked medium, but alas, it was dry and tough. I am not going there ever again. I am however, going to drive an hour north and pick out a tasty cow to have slaughtered and butchered to my liking. I will be firing up the grill later this weekend. Mmmm.

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t0ph

November 13, 2009 4:34 PM

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Rub in olive oil, sprinkle sea salt and cracked black pepper very liberally on both sides, sear for a couple to a few minutes on each side on a hot as hell grill depending on your temperature preference (as well as the cut/thickness of the meat; I prefer beef on the rare side) and enjoy.

Simple and delicious.

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RecordStoreToughGuy_starcommandseries.com

November 13, 2009 4:34 PM

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Why did I read this thread after finding out my cholesterol is 270?

>_<

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rocketbear79: threadkiller

November 13, 2009 4:34 PM

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I was talking about this on Giz the other day. I take my steaks out of the butcher paper, knead some salt and pepper and garlic powder into them, then put them on a plate and eat.

I usually buy cheap steaks like eye of round because I eat about a pound for dinner at least 5 times a week. That could get expensive if they were all Porterhouse.

I don't get steaks at restaurants (outback class) because I don't know where they get their meat from and I won't eat it raw and they also typically won't just top-sear them to be ultra-rare unless it's a serious steak house.

5 replies

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November 13, 2009 4:34 PM

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@rocketbear79: threadkiller: See if your store/butcher sells chuck eye steaks. Our store butcher turned us on to them. They're usually a bit cheaper than the others, but cook up really nice.

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gStein_*|bringing starpipe back|*

November 13, 2009 4:34 PM

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@rocketbear79: threadkiller: i think you might have missed the \"cook it\" step.

unless you really do like cold, raw beef...

in which case, ew.

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November 13, 2009 4:34 PM

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@gStein_has joined the star bandwagon: It sounds like he just liked cold, raw beef. I like mine rare and bleeding but....eeek.

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November 13, 2009 4:34 PM

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@katstermonster: MMMMMMMMM. Raw meat. When I was quite younger, when we would cook hamburger, my mom & I would pick off chunks of the raw hamburger, dust a bit of salt on it, and manohman a bit of pure heaven. Wish I could still do that. I guess that's why I like raw fish so much.

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Xerloq

November 13, 2009 4:34 PM

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@katstermonster: You like blue steak.

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rocketbear79: threadkiller

November 13, 2009 4:34 PM

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@gStein_has joined the star bandwagon: Nope didn't miss anything.

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November 13, 2009 4:34 PM

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@rocketbear79: threadkiller: do you down a glass of motor oil or trans fluid to wash it down?

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rocketbear79: threadkiller

November 13, 2009 4:34 PM

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@rocketbear79: threadkiller: I forgot to add, that guy in the photo looks exactly like me, almost a perfect twin, he just needs to clean his beard up a bit. It was kind of weird seeing that picture in my RSS this afternoon.

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November 13, 2009 4:34 PM

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Venison back strap, wrapped in bacon and grilled. Yes, it is true that you can't buy it, but if you know a hunter, it's super tasty. Not gamey either.

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November 13, 2009 4:34 PM

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Costco steaks here, too.

The Marinade I use (amounts are approx, I don't measure):

3 tablespoons sea salt (kosher salt will do in a pinch)
1 tablespoon lawrey's seasoning salt
2 tablespoons olive oil
1/2-3/4 cup Worchestershire sauce
2 tablespoons Grey Poupon or Guldens spicy mustard
1/2 tsp terragon
1/4 cup water(for volume increase only)
1/4 teaspoon chili powder (omit if you don't want a hint of heat this works with or without the chili powder)

Whisk it all together, puncture the meat multiple times with a fork, and let marinade in this sauce for 15-30 minutes in the fridge.

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nybiker

November 13, 2009 4:34 PM

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I have an electric stove/oven with a ceramic (or some sort of glass) top. That is, no up-high pedestal for any sort of pan or pot. Will a cast iron pan destroy the top? And by destroy, I am talking about heavy scratches or gouges. My regular pot that I use for boiling water is easy enough to put on and remove, but I am concerned about the cast iron pans.

Thanks.

2 replies

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Xerloq

November 13, 2009 4:34 PM

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@nybiker: Just put a towel or washcloth between the glass top and the stove top. ;)

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Xerloq

November 13, 2009 4:34 PM

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@Xerloq, we are all made of stars.:
Ruined my own joke.

That's between the glass stove top and the pan.

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gStein_*|bringing starpipe back|*

November 13, 2009 4:34 PM

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wait, no \"i cook my own steaks at home\" comment yet?

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November 13, 2009 4:34 PM

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I'm sold on a cheap steak cut called a chuck under-blade steak or an something called an English chuck steak. They are reasonably tender and taste great after a marinade. And since they regularly go on sale for about $2.50 a pound, we stock up and they have put steak back on our regular menu.

When we can't grill outdoors (we still are grilling outdoors in norther Ohio) the heat a cast iron skillet in a hot oven and then grill with it system works nice.

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November 13, 2009 4:34 PM

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Just as an aside to anyone looking for a cast iron grill pan
1: Check your locally owned and operated hardware store 2: Check your local camping goods store 3: If you're anywhere near Eastern TN, the Lodge Outlet is in Sevierville with all the other outlets (I picked mine up for $15!), and finally 4: If all else fails, check your local thrift store for a used grill pan, scrub the black off it or have it sandblasted and reseason.

2 replies

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Xerloq

November 13, 2009 4:34 PM

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@Darkneuro: I just checked my grandmothers pot rack.

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nybiker

November 13, 2009 4:34 PM

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@Darkneuro: They have a total of 4 factory stores. [www.lodgemfg.com]

2 are in TN, 1 is in GA, and 1 in SC.

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November 13, 2009 4:34 PM

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I noticed my grocer follows that 12 week cycle.

When Angus T-bone drops from 9.99 to 3.99 per pound, I quadruple up.

I bring meat to room temperature before cooking it. I do this so the cats and dog see that I am the hunter/gatherer and they must worship me.

I prepare the meat by rubbing coarse-ground sea salt and course-ground pepper corns on both sides. Then, I simply oven broil. I drop the rack one extra inch so my steaks can cook 7 minutes per side (for 13 ounces)without scorching. Juices run clear.

I've had to compromise. I learned that I can't throw fresh crushed garlic on the steak prior to cooking because the broiler chars. While I like the idea of blue cheese, I never want to clean that cheese off a broiler pan. My mushrooms also cook at a different rate. All of these can be added without ruining the meal: cheese in salad, garlic rubbed on bread, and mushrooms sauteed the last twelve minutes.

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November 13, 2009 4:34 PM

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Skirt steak marinated in A1 sauce overnight. Seriously. I know skirt steak is a 'low' end cut...but if you marinate it overnight and then broil it, it is the BEST steak you have EVER had.

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November 13, 2009 4:34 PM

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I haven't gone to a steak restaurant (in the USA) since I learned how to properly make a steak, and where to buy the good meat. Now that I'm on the road, I don't really have a choice, and so do eat steak out. But not 'cos I wanna!

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