Steak your claim . . .

[Nelskie]

So how many of us Fretters can attest to this same statement? I went to ___________ the other night and ordered a steak, and they over-cooked it. Sadly, this happens far too often, and speaks of the general malaise and disrespect given the steak by today's supposed restaurant professionals.

Case and point - I went to Ruby Tuesday's last week (yes, the dreaded chain restaurant - mistake # 1), and ordered a steak entree'. I asked that the steak be prepared "medium", which to my knowledge has a pink center, and a thin, brown outer edge. Well, as you might have guessed, it came back well-done. I mean not even close. I pointed this out to my server, who asked me if I wanted to send it back, a thought which did cross my mind - since it was so obvious that the cook put forth such little effort in even trying to cook the steak properly. Since I wasn't of the mindset to wait another (20) minutes to eat, I just asked that my next tall beer be on the house - a request that was promptly filled.

In high school, I worked in a pizza restaurant, so I did have some conception of preparation / cooking techniques. Two of my good friends worked at family restaurants - Mr. Steak & Ceasar's Centurion (pre-Royal Fork buffet-style place), and both of these guys knew how to cook a steak properly. Like any teenager, fast-food was always easily accessible, and due to our continually-changing schedules, it was often the only option. But I can honestly say that working in a fast-food type restaurant really made me appreciate a good, home-cooked meal - especially a steak on the grill. Of course, having a severe "jones" for steak, I continually picked the brains of my two friends on the best ways to prepare different cuts. They were always happy to share their knowledge, and commented often that preparing and cooking a steak was "an art" - which is, without question, an absolute fact.

I still remember one of the first meals I cooked myself at my very first apartment. I'd just rec'd my very first "real job" paycheck, and had went out shopping that Sat. morning to gather a few key supplies. The *NEW* (at the time) Zeppelin box set; a case of my favorite beer; and then to Menard's for big purchase - a little Weber Smokey Joe charcoal grill ($19.99); along with a bag of Kingsford, lighter fluid, and a nice, wood-handled, stainless steel grilling set. Next - it was off to my local supermarket (Larson's Super Value - best meat dept. in town) to select a fantastic ribeye, along with some choice sides (tates, veggie). I went home, lit the coals, and readied myself for a perfect meal. Sliced, skin-on potatoes with butter, pepper and rosemary; steamed asparagus with homemade hollandaise sauce, and the coup de' gras - a thick, beautifully marbled rib-eye. For me, the perfect medium is approximately 3 1/2 to 4 minutes per / side, over gray-ish coals (the same, or slightly less on a gas grill).

Cooking a steak is a ritualistic, but very rewarding experince. The "ssssssssssssss" as the meat first hits the grill grate; the smoky aroma wafting in the vicinity of the grill as the fat drips on the coals (enhanced further by the simultaneous enjoyment of an icy cold, carbonated, hop-flavored beverage); the black lines and brown-ish color of meat that you see after the first flip; and of course, the anticipation of incredible flavor that you soon will be soon be savoring.

The meal, of course, was incredible. But the thing that made it even better was that I knew how to properly prepare it, thanks to my steak-savvy friends, and their expert knowledge of the craft. It's a skill that has benefited me up to present day, and one that I take great pride in having. Dan, Scott G. - you guys rule.

So, what am I saying here? 1.) There's a very slim chance that you'll get a properly cooked steak at a chain restaurant; 2.) You can always get a better steak at your local supermarket; and 3.) The rewards of knowing how to properly cook a steak are many - not only from the flavor / texture stand-point, but also from the personal satisfaction you get from doing it yourself - and doing it right!

Here's a few steak links for my fellow guitar-playing epicureans:

http://www.fiestabbq.com/kitchen/chart.html
http://www.ezinearticles.com/?How-to...teak&id=129884
http://www.txbeef.org/cooking_methods.php3#grilling

[Robert****]

Good post, Nelskie! I love to bbq as well. Steaks are yummy, and I also fancy pork sirloin on the grill, good stuff.

Another thing, for some reason, I find a beer tastes sooooo good in these bbq situations!

[SuperSwede]

Nelskie, thanks for the delicious links!

I am too very passionate about home bbq, and I never order steaks at restuarants because they dont know how to make a medium steak. *thumbs up* to Nelskie, and I´m off to the meat shop for some juicy steaks!

[Cranium]

Actualy I usualy get steaks brought to me all bloody with blood when I order "well done" oh and did I mention there was blood all over? Thanks for the links

[t_ross33]

knock the horns off, wipe it's a$$ and run it past the grill. THAT'S how to cook a steak

EDIT: BTW thanks for the links Nelskie. My wife manages the restaurant at our local golf course (they grill awesome steaks). I'll pass these on to her

[Iago]

Man, you`re sounding just like my dad! hehheheh

I wish I could cook though...

[Mark]

I never order Steak in a resturant either. For one they will manage to screw it up and a good cut like Ribeye etc the price out here is rediculous. I love cooking and Q'ing another great one for the grill is Tri-tip not available everywhere but one great cut O beef.......now I hubgry

[Nelskie]

Another thing, for some reason, I find a beer tastes sooooo good in these bbq situations!

*Homer Simpson voice* Beer. Mmmmmmmm.

Yes indeed, Robert, there are few things that I enjoy more than a steak, with an icy cold beer to wash it down. Any BBQ, for that matter. They are definitely two things that go great together.

Since we're on the BBQ vibe here, another thing I thought I'd mention are two BBQ recipe books that I use ALL the time. The first is a very comprehensive volume that I consider a personal bible for grilling - How To Grill by Steven Raichlen. An amazing book, with wonderful illustrations, and fabulous recipes.

http://www.amazon.com/gp/product/076...e=UTF8&s=books

The second is a smaller edition that focuses only on steaks, ribs, and chops - though a volume I also consider to be indispensable - Steaks, Ribs, & Chops by Better Homes & Gardens. If it says BHG and it has anything to do with food - get it!

http://www.amazon.com/gp/product/069...e=UTF8&s=books

If you have these two books, you'll have a collection of some of the best BBQ recipes out there! Bon apetit'!

[Spudman***]

I just did steak for 200 on Saturday along with duck kabobs. The steaks you would be happy to know were indeed pink in the middle which was a bit tricky as the outside of the medallions were wrapped in bacon which had to be cooked well enough to...well you know, it's bacon. Needless to say not one steak came back with a request that it be cooked longer. Obviously there were some very intelligent people in attendance or they were just really hungry.

[marnold***]

When my dad was asked how he wanted his steak, he replied, "Just run the cow around out back and get it a bit sweaty." I will agree with you mostly about chain restaurants. I would have agreed completely until I went to the Texas Roadhouse in Green Bay. It's the best steak I've had at a chain place ever. It's very consistently done too. They have a description for each level of "doneness" and the steak always matches that description well.

Now you've gone and made me hungry. Here, Bessie . . .

[Tim]

I love to BBQ also. It is easier to cook on the BBQ than to heat up the house while cooking inside.

I normally cook 2 steaks once a week. To fill in some of the other week days, I will throw on pork chops, ham steaks or minute steaks (which really only takes minutes).

Presently I have a small stainless steel gas grill. It will hold about 6 steaks. Once more I am getting GAS on cooking smoked meat. I use to owe a Masterbuilt smoker: http://www.hawgeyesbbq.com/masterbuiltsmoker.jpg.

There is nothing better than slow smoked meat to bring out the Neanderthal man in each of us. Do they really still exist?

Thanks for the links Nelskie

[Katastrophe]

A good ribeye, cooked medium, with a baked potato (everything on it, please), a good salad with fresh ingredients (ranch or italian dressing) and a good, really cold beer is my idea of an outstanding meal. A nice big slice of cherry pie or cheesecake for dessert, and a few cheddar stuffed, fried jalapeno peppers for an appetizer and you're pretty much talkin' bout what they serve in Heaven.

I can't stand it when I get what was once a beautiful cut of meat, only to have been burned beyond all recognition by the college student in the kitchen because he's mad at the manager.

Just make sure EMS is standing by with a defibrillator when the heart attack starts from eating all that fat and cholesterol.

[Tone2TheBone]

How can you guys eat raw meat? Bleck.

[tremoloman***]

I'm a BBQ addict. I've got a Weber that gets used at least 2x a week. Last winter I dug through 3 feet of snow to satisfy a steak craving.

Nothing beats a true Delmonico treated with Allergo for 1/2 an hour. Any of you familiar with this stuff? Give it a try once and you'll never look at steak the same way again!

Allergo

A cool steak website that has an incredible amount of information can be found at askthemeatman.com

God... I'm DYING for one right now!!!

[marnold***]

How can you guys eat raw meat? Bleck.

Actually, I have been known to eat bona fide raw meat. It's a very German thing to have some raw hamburger on pumpernickel with a bit of salt and onion. You have to find a good butcher, though. You don't want to get some hamburger that they ground right after some pork. Butchers who will still do this are VERY serious about it. The place locally asks where I'm coming from and will grind it while I'm in transit. Back home in Michigan, the butcher kept a grinder separate for just this purpose.

[Spudman***]

I just watched Underworld II. Those guys eat tons of raw meat. The movie is gross as hell but really cool.

Trem, did you notice how much sodium is in the Allegro? Oh my gosh! Just reading the label made my arteries hard. Good thing steak wont do that to you.

Salt...it's whats for dinner.

[tremoloman***]

No wonder why I never need to add salt when using Allegro. Seriously, give it a try... the stuff is amazing.

[Bloozcat]

Now this is a topic I can get my teeth into....

I absolutely love to BBQ. Actually, it's proper to say grilling when speaking of steaks or anything that you cooks relatively fast on the grill. The real BBQ aficianados only consider it BBQ when it's been slow cooked over indirect heat. I've been corrected on this a number of times now, so I'm trying to get it right.

I have a nice stainless steel gas grill and a smoker for slow cooking. For the grilling purists, gas grills are a no-no, but if you do a couple of things to compensate for the sterility of gas, it can turn out well. The first thing I did when I got my gas grill was to rip out the sheet metal heat deflectors that were located above the burners. Then I put a grating just above the burners and added lava rock. Finally, I added some long, narrow cast iron boxes around the edges of the lava rock to hold the water soaked hickory and mesquite wood chips. After that, I cooked a lot of nice greasy hamburgers and sausage to condition the lava rock with the drippings. Simple stuff really, but it makes all the difference in the world in the taste.

I don't really like ordering steaks out in restaurants much anymore. And just because it's an expensive well known steak house, it doesn't mean that they know what they're doing either. The last two steaks I had at Ruth's Chris were pretty dreadful. Morton's in Chicago is still good, the Hereford House in Kansas City was great the one time I ate there, and Peter Lugar's in Brooklyn NY is still one of the absolute best. But I can do at least as well myself at home...as long as I have a good piece of meat.

[Tim]

Bloozcat - I did most of what you addressed for my gas grill. My only problem is that the wood chips dry out and catch fire, which burns the meat. Any ideas how to solve this delima?