ISO A Good Steak

Newnork1978

Newnork1978

New member
I've made a LOT of chicken since joining NCT, and now I'm craving some red meat. What's a good steak, not too expensive, that requires very little seasoning/marinating to have good flavor? Also, what's a good (simple) seasoning method for such a steak? :tongue:
 
S & P and on the grill for me. I think the cheapest cut of meat I would do this with would be a TOP sirloin. NY Strip is a little more expensive but not in the filet mignon category. What does "too expensive" mean to you? The last time I did filet mignon they were on sale at $9.99/lb.
 
bowlingshirt said:
S & P and on the grill for me. I think the cheapest cut of meat I would do this with would be a TOP sirloin. NY Strip is a little more expensive but not in the filet mignon category. What does "too expensive" mean to you? The last time I did filet mignon they were on sale at $9.99/lb.
Click to expand...

I don't really have a price-range in mind. There are only 2 of us, my husband and myself, so I guess price doesn't really matter if I'm only getting a couple of big steaks.

Grilling is out of the question, though, as we have YET to get our grill back from some so-called friends. Can I still S&P a top sirloin or NY strip without a grill?
 
Flat Iron would be the easiest to make and probably the cheapest also. S&P and a hot pan would be all that is necessary as well as a very tender cut. Flank or Skirt steaks would also be good but would require a bit of marinating. Most steaks are fairly easy to make and I tend to go for what looks best when buying in the stores though I don't buy often there.
 
I like a rib-eye pan seared in a cast iron skillet seasoned with McCormick's Montreal Steak seasoning. First choice, though, is beef tenderloin done the same way. I really like grilled, but it's too darn hot here!
 
I would do a couple of ribeys or NY Strip steaks in a pan. Baste with oil/butter, thyme and garlic.

If you want to broil something get a skirt steak. I make a paste with olive oil, brown sugar garlic, oregano, cumin and cayenne. Mix all the dry ingredients and add just enough oil to make a paste.

RibEye006.jpg
 
I love mine with a roasted garlic butter over the steak as well as basted in it. My favorite topping on steaks are some button and/or crimini with a shallot sauted in olive oil, butter, balsamic vinegar, thyme, tarragon and a good wine either red or white with just a bit of salt and pepper.
 
High Cheese said:
I would do a couple of ribeys or NY Strip steaks in a pan. Baste with oil/butter, thyme and garlic.

If you want to broil something get a skirt steak. I make a paste with olive oil, brown sugar garlic, oregano, cumin and cayenne. Mix all the dry ingredients and add just enough oil to make a paste.

RibEye006.jpg
Click to expand...

That looks like what I'm thinking...Mmm! :a1:
 
Thanks, to everyone, for the suggestions/tips. I am even more excited to do a couple steaks tonight for DH and myself. The picture really made an impact, and I think I'm going to give High Cheese's pan steak a shot, tonight. Mmm! :thumb::a1:
 
Mmmm HC, would you LOOK at all that beautiful butter????

Julia is SO proud of you. And so is Paula, but I had to put her in a separate sentence.

Lee

P.S. I'm proud of you, too, with all that butter, but being just me, I'm in a P.S. :-)
 
RobsanX said:
Ribeye is my favorite. I'll take a thick juicy ribeye over any steak, and I've had them all!
Click to expand...

i agree...i usually season mine with some homemade montreal steak spice, on the grill, rare to medium rare.

if u want all the cuts go with a porterhouse, then u get a little of all cuts of meat.

nothing like a nice thick ribeye with some good marbling throughout the cut of meat

http://netcookingtalk.com/forums/showthread.php?t=7470

and some more

2eppwki.jpg


f42qkj.jpg


s6sjfp.jpg
 
Last edited:
BamsBBQ said:
i agree...i usually season mine with some homemade montreal steak spice, on the grill, rare to medium rare.

if u want all the cuts go with a porterhouse, then u get a little of all cuts of meat.

nothing like a nice thick ribeye with some good marbling throughout the cut of meat

http://netcookingtalk.com/forums/showthread.php?t=7470

and some more

2eppwki.jpg


f42qkj.jpg


s6sjfp.jpg
Click to expand...
that looks soooooooooooooo goooooooood!!

btw i don't really like a porterhouse/tbone. we had them the other night (first time in a long while) and i just confirmed that fact. i like ribeye OR strip seperately better than together in a porterhouse.
 
The only reason I have porterhouse in the freezer is because they were 4 bucks a pound. Otherwise definitely ribeye. Thick or thin, doesn't matter. Preferably cooked outside.
 

Attachments

  • flamin ribeye.jpg
    flamin ribeye.jpg
    40.7 KB · Views: 184
  • 5-25 dinner plate2 money shot.jpg
    5-25 dinner plate2 money shot.jpg
    62.5 KB · Views: 192
newn, the best steak for a beginner, imo, is a london broil on the grill or in the broiler.

it's a medium flavored and medium textured hunk o' flesh, so there's a lot of room for error while it'll still taste good.

i like to pepare mine simply, adding a pan or other sauce as an accompanyment after it's cooked so those who are beef purists can leave it out, or those so inclined can indulge. my favourite quick sauces are red wine sauce (butter/mushrooms/scallions/beef stock), or an asian type sauce (ginger/garlic/fish sauce/butter/minced bok choy greens/chicken stock).

just rub the beef with kosher salt and freshly cracked black pepper, and let them sit out on the counter for an hour to come to room temp.

after broiling or grilling to medium rare (taking it off/out when the center reaches 130), i let rest for about 10 minutes before slicing across the grain vas thinly as possible, then serving it with the sauce on the side.
 
chowhound said:
Jeeks, would those be considered pan fried steaks? You don't finish them in the oven?

Thanks
Click to expand...

Pan roasted.

A thicker cut would be finished in the oven. You have to figure out heat and timing. For instance, with this cut I know that by the time I get the color I want on the steak it will be done.

For thicker cuts I prefer the reverse sear method. Final searing either on a UBER hot grill or in a pan like the pic I posted.

Newnork1978 said:
Thanks...all I have is olive oil, and I've gotta go shopping for thyme, garlic, veggies and steaks anyway...guess I'll get some Canola oil while I'm at the store. :biggrin:
Click to expand...

Just smash the garlic cloves, leave them large so they don't burn while basting.

buckytom said:
newn, the best steak for a beginner, imo, is a london broil on the grill or in the broiler.

it's a medium flavored and medium textured hunk o' flesh, so there's a lot of room for error while it'll still taste good.
Click to expand...

I have to disagree. Being so lean, alot of beginners would overcook it being overwhelmed by the size. When I grill a London Broil I usually only cook a 2" thick steak maybe 6 minutes per side. I associate that cut with a filet since they should be cooked at most to medium rare (after resting) for the best flavor and texture.

IMO, a decent beginners large cut would be a skirt steak. Alot of fat bastes the meat with a huge window of doneness. Single portion steaks I'd recommend a boneless strip.
 
Last edited:
Ahh, pan roasted...
One of those terminology things I'm always confused about.
So one roasts a steak, but fries a pork chop. Got it. I think (lol).

I gotta agree with the London Broil, too. I've never cooked one, but I've tasted plenty of bad ones when I was younger. It's probably why I don't give them a second thought today.
 
London Broil is a great cut of meat if cooked properly. I sear mine on the stove top then finish in the oven. Let it rest then slice it down, left overs make great steak sandwiches the next day, especially if you have a good panini grill.
 
man, you guys can make taking a crap complicated. you certainly know your steaks, but c'mon. it's the best piece of meat to learn on, and they're cheap.

there's nothing easier than a london broil.

put a 1 to 1 1/2 in thick l.b. (the standard cut) on the grill or under the broiler for 8 minutes on one side, then flip it and grill/broil it for 6 more minutes. that's it! it's done. let it rest, then get out a really sharp knife for thin slicing.

if you want to be perfect about it, use an instant read thermometer about 5 minutes after you've flipped the sucker. thicker pieces may need a few extra minutes.
 
i get my ribeyes for $4.99/lb at one place or another around town. if one butcher or store doesnt have them then the other will.

not complicated on my part...salt and pepper or montreal steak spice, for the cuts i get i throw on the grill for 5-6 minutes a side, full flame, rare to medium rare.let rest.enjoy

now to me a very simple steak to cook,even if u overcook it,its not going to be as tough as another cut of steak,the marbling in the steak helps with that..but thats just my opinon and like a$$ho..everybody has one..lol

314v8tx.jpg
 
buckytom said:
man, you guys can make taking a crap complicated. you certainly know your steaks, but c'mon. it's the best piece of meat to learn on, and they're cheap.

there's nothing easier than a london broil.

put a 1 to 1 1/2 in thick l.b. (the standard cut) on the grill or under the broiler for 8 minutes on one side, then flip it and grill/broil it for 6 more minutes. that's it! it's done. let it rest, then get out a really sharp knife for thin slicing.

if you want to be perfect about it, use an instant read thermometer about 5 minutes after you've flipped the sucker. thicker pieces may need a few extra minutes.
Click to expand...

What I get here marked London Broil is usually top round about 2.5 to 3 lbs which is bigger than some other cuts they call London broil. The term London Broil is North American beef-based food dish usually made by broiling or grilling marinated flank or round steak and then cutting it against the grain into thin strips. The origin of the name is obscure; the food is unknown in London England. If I get the flank steak version I simply do it on the stove.
 
You must log in or register to reply here.
Top