Originally posted by sirtiger at 31-7-2010 01:52
Its oily bc they put shit loads of butter in their steak for cooking. Real good steak that are dry aged steak don't need butter or gobs of sauce on a steak.
Only when you use cheap steak does it need marinating, sauce, butter, & tons of olive oil.
I'm not sure if they put butter while they cook it or if they actually place a splash of butter on the plate before putting the steak on. It was either Ruth's Chris or Peter Lugers in NYC that does that.
Originally posted by sirtiger at 31-7-2010 01:52
If its too pricey to go out, i recc. if there is one, just buy a good dry aged steak if can find one. Some sea salt & a oven will help make a great steak. If you have a professional oven, even better. If anyone is located in the US, I have great dry aged steak places you can order online. Perhaps some one here can save a few bucks by cooking on their own.
Let the meat get up to room temp before grilling so it will sear. Cover a dinner plate with sea salt (large chunks of salt, not table salt) and fresh ground black pepper. Lightly brush the meat with olive oil and coat it with the salt/pepper mixture. Put a cast iron skillet on your grill and let it get super hot. While you are doing this, preheat your oven to 450. Sear the meat for 2 minutes per side in the skillet on your grill and then bring it in. Flip the steak and throw it in the oven for 2 minutes. Remove, flip, and repeat. After 4 minutes on the grill and 4 minutes in the oven remove the steak from the skillet and put it on a plate and tent with foil for 10 minutes.
Solid advise! Hope you don't mind me adding some details to help out the non-steak cookers
That is more important. Let your steak sit outside for at least 15-30 minutes to get up to room temp instead of cooking it straight from the fridge. It helps so you don't end up over cooking the steak. Also regular olive oil is fine, don't use the expensive extra virgin olive oil or anything since their smoke point is slightly higher then butter at 350*. I usually use Canola or Peanut oil because of the higher smoke point is at 430* and also "flavor" that it doesn't add to the beef. Also when you are searing the meat for the 2 minutes on each side, you want to make sure you don't move the meat or do anything to it while it's searing.
Also let your steak rest 5-10 minutes once you get it to how well you want it cooked! Cutting into it right away will only let all the juices run out without redistributing back into the steak and you will be left with a dried steak 1/4 of the way through. I don't like using the tent foil because it traps the heat and keeps cooking the steak past my rare-medium rare that I usually eat.
As for most chinese ordering their steak well done.
When you cook it that long, doesn't matter if it's Filet, Ribeye, strip or sirloin, it all tastes like leather