[some young guy]

Umm.... Did you see the post above yours? 

Yes, I did read it and saw no mention of resting the meat... in fact it says to wait for grilling until everyone is ready to eat, so I think that negates any resting time at all.

[johzel]

Some great ideas that I plan to try out - - - I'm with those who like it "simple".  For me, I like a 1 1/2" to 2" New York Strip from my local butcher with simple rubs . . . grilled fast and hot to sear . . . . and then finished for 5 minutes in a 400 degree oven - as many fine restaurants do!!  That's the time for it "to rest" and "finish".  I always use the flesh between the thumb and forefinger is medium rare "rule" . . . it works every time!

But when I really want a great steak, my wife and I take the 4 hour drive to downtown Chicago   

[ton1313]

Borsari Seasoned Salt

http://www.amazon.com/Borsari-Seasoned-Salt-Original-Blend/dp/B000144GWS/ref=sr_1_1?ie=UTF8&s=grocery&qid=1281142991&sr=8-1

This is by far, my favorite. Allow the steaks to warm to room temperature, lightly coat with olive oil and season with the above. Let them sit for 30 min and grill to your liking.

Killer!

[Bob in St. Louis]

Yes, I did read it and saw no mention of resting the meat... in fact it says to wait for grilling until everyone is ready to eat, so I think that negates any resting time at all.

Well, I thought you meant the "prior to cooking" rest. I assumed we all knew about the "post cooking" rest. Sorry.

Bob

[chadh]

Two steak favorites of mine....

1.  Rather than season with salt and pepper (or just salt), sometimes I like to season with tapenade.  I usually use kalamata olives, a little olive oil, some crushed red pepper flakes, some balsamic vinegar, fresh oregano and thyme and (most importantly) lemon zest rather than capers.  The zest really freshens things up.

If I'm cooking the steak indoors, I'll sear one side of the steak, flip it and slather the cooked side with the tapenade.  Then once the second side is seared (usually about 3 minutes per side), I'll slip the steak into the oven at around 425F to finish off for five or six minutes.

2.  Beef tataki.  Take a 2 lb chunk of tenderloin, sear it in a pan in a little sunflower oil, and then bake it until it's rare.  Then let it cool completely.  Meanwhile, mix up a delicious marinade - soy sauce, mirin, rice wine vinegar, brown sugar, ginger, garlic and scallions.  Once the meat has cooled, throw it into  a ziplock bag with the marinade and let it sit in the fridge for 24 hours.  To eat it, take it out of the fridge and let it return to room temperature.  Slice thinly and serve over shredded daikon, or ginger, or over rice - whatever you like.  You can also fix a little dipping sauce - make it sweet, or contrast the sweetness of the marinated meat by using something lemony.

Chad

[some young guy]

Well, I thought you meant the "prior to cooking" rest. I assumed we all knew about the "post cooking" rest. Sorry.

Bob

Sorry Bob, I refer to that as tempering. Resting takes place after the work of heating is done.

[Bob in St. Louis]

Oh, ok. Gotcha. I didn't know 'tempering' was before, 'resting' was after.
Thanks,
Bob

[some young guy]

Oh, ok. Gotcha. I didn't know 'tempering' was before, 'resting' was after.
Thanks,
Bob

Maybe it's a California thing... 

[woodsyi]

I guess it would be "tampering" to put marinade or sauce on steaks. 

[rollo]

  OK first we need grass fed not corn fed organic prime steak. Rib eye, NY strip, Fillet whatever you perfer.
Allow to come to room temp. Salt and pepper to taste. Rub with Olive oil [ lightly] .
  Forget the barbie. get out that cast iron pan. Heat until the pan smokes. place steak i pan and cook for 3minutes per side [ 1 1/2" th] then place in oven set at 450 degrees. for 4 to 8 minutes for rare to med well. Let stand for 10 minutes tented with aluminum foil. Brush with clarified butter. DIG IN.
  If ya want to kick it up a notch try Cajun sesoning either homemade or store bought. Brush with butter as well.


charles

[turkey]

First of all, good steak requires that you start out with "good steak". The FDA has 3 distinct cuts that are usually sold by local butcher shops. The are "choice", "select", and "prime". Of

Those are actually grades, but the cut I prefer is top sirloin. It's not the most tender cut, but it usually has a lot of flavor.

The next thing is temperature. Emeril has convinced everyone to cook steaks on the highest heat possible, but they always look burnt and I certainly don't want one like that. It is

I think I watched Emeril once for a few minutes. Bam it up a spice notch! I've  watched the parody of him on Futurama more than I watched his actual show.

Seasoning is also done way over the top. I do not recommend salt at all, during the cooking process. It sucks the jucies up out of the meat and dries it out. If you want to season it,

I don't use much salt anywhere. Hypertension runs in my family, so I became used to not using much salt when I was a kid.

However, I find that a little bit of salt on a steak right before you put it on the grill seems to give you a better char. It would be difficult to "suck out" all the juices from a steak unless you cooked it in a bed of salt or something, but a light dusting does seem promote a better char or crust or whatever you want to call it.

I think that the temperature you cook at and the cut of meat are what influence how juicy the cooked steak is.

[Bob in St. Louis]

  OK first we need grass fed not corn fed organic prime steak. Rib eye, NY strip, Fillet whatever you perfer.
Allow to come to room temp. Salt and pepper to taste. Rub with Olive oil [ lightly] .
  Forget the barbie. get out that cast iron pan. Heat until the pan smokes. place steak i pan and cook for 3minutes per side [ 1 1/2" th] then place in oven set at 450 degrees. for 4 to 8 minutes for rare to med well. Let stand for 10 minutes tented with aluminum foil. Brush with clarified butter. DIG IN.
 

Ditto that Charles! Word for word.
Pan fry is fantastic, although I hate cleaning all the splatter mess. 
I generally reserve this for when BBQing is "uncomfortable" due to weather conditions.

Bob

[Eric]

I dry age them for 3-4 days in my fridge. I take them out about 1/2 hour before grilling and add Montreal Steak seasoning. I grill them on my Primo Ceramic grill over direct heat (about 600 degrees) for about 3 minutes per side. I then move them over to the indirect side and shut all the vents down and let them cook another 3-4 minutes

[rollo]

I dry age them for 3-4 days in my fridge. I take them out about 1/2 hour before grilling and add Montreal Steak seasoning. I grill them on my Primo Ceramic grill over direct heat (about 600 degrees) for about 3 minutes per side. I then move them over to the indirect side and shut all the vents down and let them cook another 3-4 minutes

  Sounds great. Enjoy!!!


charles

[scp2]

Here is something I do with my filets. I mix blue cheese with butter...about 70% blue cheese. Grill for about 5 minutes for small filet...flip...smear blue cheese butter on top. About 5 more minutes...and your done. Excellent with a glass of hearty cab.

Another suggestion for any steak....salt with truffle salt and pepper before grilling. Yum adds a distinct truffle flavor.

Both recipes only add to the flavor..not mask it.

[neyloj2]

That would be big long slices of eggplant, seasoned with olive oil, salt, pepper, paprika and a little cayenne. Place on the grill high heat until grill marks appear, turn over. No meat please...eeew

[woodsyi]

No meat please...eeew

To each his own!

I don't eeew your eggplant.   

[S Clark]

That would be big long slices of eggplant, seasoned with olive oil, salt, pepper, paprika and a little cayenne. Place on the grill high heat until grill marks appear, turn over. No meat please...eeew

Actually that sounds pretty good..... right next to big ol' slab of juicy red steak and a glass of cabernet.

[ctviggen]

T
I don't use much salt anywhere. Hypertension runs in my family, so I became used to not using much salt when I was a kid.

However, I find that a little bit of salt on a steak right before you put it on the grill seems to give you a better char. It would be difficult to "suck out" all the juices from a steak unless you cooked it in a bed of salt or something, but a light dusting does seem promote a better char or crust or whatever you want to call it.

I think that the temperature you cook at and the cut of meat are what influence how juicy the cooked steak is.

As an aside, it's highly unlikely that avoiding salt will help with hypertension. 

Regardless, salt supposedly causes proteins to move to the surface of the meat, thereby causing better browning and crust development.  Leave the salt on longer, and proteins denature. 

http://class.fst.ohio-state.edu/FST822/lecturesab/Denat.htm

[rollo]

That would be big long slices of eggplant, seasoned with olive oil, salt, pepper, paprika and a little cayenne. Place on the grill high heat until grill marks appear, turn over. No meat please...eeew

 You know this is a meat thread correct.  If your a type "O" blood type you may reconsider your choice of intake. Lean organic grass fed beef will not harm a soul. Only the processed, cloned, genetically altered and or fatty meats from the corporate food giants will cause some harm.
  Now if you are type "A" then Veggie away. Enjoy.


charles