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Breakfast this morning: oatmeal with butter, salt, garlic powder,… 
28th-Dec-2006 11:38 am
cooking2
Breakfast this morning: oatmeal with butter, salt, garlic powder, and a little sharp cheese (Jeff ate a more normal maple syrup). I know, I know, you all think I'm weird, but give it a try. (Grits are even better, treated like this.) It much better than you would think. They need to be real oats, though; instant oats do better sweet than savory, in my opinon.

However, the real reason for this post isn't to push my odd breakfast choices on you guys; it's to query the carnivores in the audience. What is your favorite way to prepare steak?
Comments 
28th-Dec-2006 04:44 pm (UTC)
Once we rescue my cast-iron skillet, I intend to give a try to what I understand is Alton's method, which involves rubbing it with kosher salt, letting it rest at room temperature for 20 minutes, and slapping it into a pre-heated cast-iron pan for 5 minutes on one side and 3 on the other.

However, lacking that, my current method is to dot it with a bit of butter, sprinkle with minced garlic and Lowry's, and broil it. (Works even better on pork steaks than on beef.)
28th-Dec-2006 05:27 pm (UTC)
Didn't he sear it like you said, then put it in an oven to complete cooking? I can't remember, but I wanted to try it his way because it sounded REALLY GOOD!
28th-Dec-2006 04:52 pm (UTC)
I might have to try that with my oatmeal! I love my grits savory, though! I really enjoy them with extra sharp white cheddar and some black pepper.

As far as steak, I like it seasoned simply, just a little salt and pepper. Sometimes I use one of those steak seasoning things that's got coarse pepper, salt and a few other spices in it. But I tend to use that more for hamburgers. With cooking, I guess it depends on the steak. Sometimes, I pan fry, sometimes I grill or broil. I tend to like it fairly rare, too, medium rare, usually. Not still mooing or anything.

Speaking of food, a while back you posted a bread recipe, I wanna say it was a no-rise or something, and I asked if it turned out like foccacia. I don't think I ever saved the recipe, and I was wondering if you could link me back to it without a lot of trouble?
28th-Dec-2006 06:39 pm (UTC)
28th-Dec-2006 04:53 pm (UTC)
I do steak the Alton-esque way.

Liberally sprinkle both sides with Worcestershire sauce, then rub with minced garlic. Then I rub on a nice coating of kosher salt and black pepper. (For pork steaks and ribs I use a spicy dry rub that's a mixture of paprika, chili powder, cayenne, black pepper, salt, and brown sugar, but for beef I only use the above four ingredients).

I then heat a cast iron skillet and add a little dab of butter -- about a tablespoon. I heat the butter until it stops foaming, then plop the steak in and don't touch it. I like my steak very rare, so I sear for about one and a half minutes, then flip it and do the other side. Heath likes his almost well done, so I sear his for about three minutes on each side, then finish his in the oven.

When the steaks are done, I'll add a bit more butter to the pan and either some french-cut green beans, asparagus spears, or sliced mushrooms. Saute to remove all of the pan juices and serve with the steak.

One of my favorite things to serve on the steak is a sort of compound butter/cheese mixture made with a bit of butter, chevre, sour cream, garlic, parsley, and black pepper.
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(no subject) - Anonymous - Expand
28th-Dec-2006 04:58 pm (UTC)
Alton wins again - I break out the cast iron for steaks these days. Used to just broil them in the oven, but I like the crispness on the outside I get with cast iron.

That said, if I lived in a house, not an apartment, my #1 way to make a steak would be outside, on a bbq pit, over good coal, not this heathen propane gas business. muahahahah :D
28th-Dec-2006 06:43 pm (UTC)
:) I've been contemplating busting out the grill for this. I suppose it depends on how lazy I'm feeling on Sunday.
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28th-Dec-2006 06:43 pm (UTC)
People always look at me funny when I tell them I like my oatmeal like that. :) Grits, they just look at me funny for eating, period (unless they're from down here.)
28th-Dec-2006 05:16 pm (UTC)
I like my steak thick and fairly rare and I don't like to babysit the cooking so I freeze it. (I actually eat a lot of steak. I get it at Costco. It's about an inch thick and I cut it up into single servings and feeze those.)

I pull it out of the freezer - brick hard. I sprinkle on Morton's Nature's Seasonings and pop it onto a wire frame thing (came with the toaster oven) over a shallow pan and into the toaster/broiler oven. Hit broil. At 15 mins, I turn it over, season the other side. In 15 more mins give/take, it is done and delicious.
28th-Dec-2006 06:45 pm (UTC)
I'd never thought about cooking it from frozen (we freeze ours too, because the only time we get steak is when the farmer has it buy-one-get-one). That's an excellent idea. :)
28th-Dec-2006 05:20 pm (UTC)
I like mine best seasoned simply with salt (lots), pepper, garlic powder, and onion powder. For cooking, generally I go with hothothot methods, since I like my steak seared well on the outside but rare to medium rare inside, and if the pan/broiler/grill isn't hot enough a relatively thin steak (almost everything but a thick filet) will either not be seared enough on the outside or too done on the inside.
28th-Dec-2006 06:50 pm (UTC)
... which is good to know, since I actually like mine cooked all the way through. :)
28th-Dec-2006 06:08 pm (UTC)
Charcoal-grilled over a little too much heat, so it's pink on the inside and dark on the outside, with a healthy dollop of bleu cheese on top after the flip, so the cheese can get a little melty by the time the steak's ready to come off the grill.

Bleu cheese + steak = food love.
28th-Dec-2006 06:50 pm (UTC)
Bleu cheese + damn near anything = food love. :)

Also, I do love the icon. :)
28th-Dec-2006 06:12 pm (UTC)
Regardless of the cooking method, I like my steaks seasoned with lots of kosher salt and coarse-ground pepper, and that's about it--unless it's a filet mignon, in which case I like to wrap a strip of bacon around each steak. Sometimes I'll also drop a slice of blue cheese on top of any cut of steak (or anything else edible, really ;)).

For cooking methods I prefer grilling or broiling, but our broiler sucks and we can't always grill, so my secondary method is to sear the steak on both sides in a HOT cast-iron pan (so hot that it smokes and I have to take down the fire alarm), and then, depending on how thick it is, finish it in the pan over lower heat or in the oven. Really thick ribeyes, porterhouses, or T-bones are fabulous seared in the pan and then finished in a 450degF oven (10-15 mins, depending on your oven and your doneness preference) over a bed of sliced onions and whole or quartered mushrooms--the steaks get done perfectly, and the veggies get roasted and seasoned with the drippings.
28th-Dec-2006 06:52 pm (UTC)
Apparently, I need to kidnap half of my friends list and make them come cook for me. ;) These are fairly thin sirloins - think if I just started them off in the oven, that they'd end up tasty?
28th-Dec-2006 09:03 pm (UTC)
This post, and all these comments, made my mouth water.

I just bought Fred a bunch of Coleman naturals ribeyes at 1/2 price. (Well, they're for all of us, but it's his personal favorite meat).

Now I know exactly how to cook them! :D

(ps, if you delete this post, could you warn us so I can copy the recipe for all of this and for the compound butter?)
28th-Dec-2006 09:33 pm (UTC) - Steak
Marinate in soy sauce and brown sugar.
28th-Dec-2006 11:44 pm (UTC)
Depends on the cut, but I usually marinate it in soy sauce, garlic, and creole seasoning for a bit, then bring it to room temp and sear/grill it. I like my steak rare, though, so it's all about the meat taste for me. Marinate and grill longer if you like it cooked more.
29th-Dec-2006 05:08 am (UTC)
Our usual is steak with chimichurri sauce - parsley, garlic, red pepper flake, lemon peel, lemon juice, salt, black pepper, and olive oil - so the steaks are broiled for 4 minutes/side, and, because we're serving with ton o' flavor I go with petite sirloin steaks, split at the membrane, at $3/pound. Tasty. I don't pan-fry because our smoke alarms are touchy.

My favorite steak is marinated in a mix of chopped sundried tomatoes, garlic, red wine vinegar, salt, pepper, and olive oil, and then grilled.
29th-Dec-2006 08:53 pm (UTC)
Grilled - Oh, I'll have to ask Dan how hot the grill gets, because it's a wonderful grill, but it's 45 seconds on one side and 30 on the other for a good steak.

Oven - again, must get the proper temps, but he has a wonderful cast iron thing you stick in the oven and preheat as hot as the rest of the oven, so you're basically grilling in an oven. He puts the steak in, and the oven and cast iron sear it from both sides.

Usually a little kosher salt on the outside if anything at all - but ocassionally a nice thick crust of salt, cracked black pepper, African bird pepper, cayenne, and garlic.

Then again, I like my steaks blue - inside just barely this side of cooked, outside lightly seared. Hard to get at a restaurant!
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