A good steak

[arnie]

It seems like everyone has pretty much covered the steak. In my opinion, whether you go to Donovans, Ruth Chris, Flemings (not mentioned) or Mortons, you will get pretty much the same, high quality, steak (all very good and very pricy.) The thing I like about Donovans is that the service is impeccable. Best in San Diego. The decor is, like Flemings and Mortons, intimate, cozy and dark. Ruths Chris in CV is very open and airy with high ceilings and a huge, loft-like second floor dining area.

It is difficult to duplicate this type of steak at home due to the dry aging process mentioned earlier. Most of these restaurants age their steaks in a temperature and humidity controlled environment until they literally start to decompose. This is what makes the steak so tender. I’ve heard you can do this at home – google steak aging to learn more.

One place not mentioned is Carvers in Rancho Bernardo. The steaks are a little smaller, probably not as high quality and a little less expensive. But they are served with a little more escoffier style french preparation. I had a filet stuffed with brie served under a port wine and raspberry demi gloss reduction. It was positively decadent.

[CostaMesa]

KCT: Every now and again I make my way to BBQs Galore to buy a bottle of Gates sauce. Kind of an annoying place to get ribs, but they do make some really tasty stuff to be sure and I do OK with their sauce.

For someone like me who grew up in Nebraska, steak is sort of a religious thing almost. Getting the right cut is 95% of the battle. I do nothing but sprinkle salt on the meat right as that side goes down on the grill. Charcoal is best but I use gas, with a smoker box filled with soaked apple and hickory chips.

Another great tip is to use citrus chips. Don’t know how, but somehow it can make chicken breast taste almost like bacon.

[CostaMesa]

KCT: Every now and again I make my way to BBQs Galore to buy a bottle of Gates sauce. Kind of an annoying place to get ribs, but they do make some really tasty stuff to be sure and I do OK with their sauce.

For someone like me who grew up in Nebraska, steak is sort of a religious thing almost. Getting the right cut is 95% of the battle. I do nothing but sprinkle salt on the meat right as that side goes down on the grill. Charcoal is best but I use gas, with a smoker box filled with soaked apple and hickory chips.

Another great tip is to use citrus chips. Don’t know how, but somehow it can make chicken breast taste almost like bacon.

[CostaMesa]

KCT: Every now and again I make my way to BBQs Galore to buy a bottle of Gates sauce. Kind of an annoying place to get ribs, but they do make some really tasty stuff to be sure and I do OK with their sauce.

For someone like me who grew up in Nebraska, steak is sort of a religious thing almost. Getting the right cut is 95% of the battle. I do nothing but sprinkle salt on the meat right as that side goes down on the grill. Charcoal is best but I use gas, with a smoker box filled with soaked apple and hickory chips.

Another great tip is to use citrus chips. Don’t know how, but somehow it can make chicken breast taste almost like bacon.

[CostaMesa]

KCT: Every now and again I make my way to BBQs Galore to buy a bottle of Gates sauce. Kind of an annoying place to get ribs, but they do make some really tasty stuff to be sure and I do OK with their sauce.

For someone like me who grew up in Nebraska, steak is sort of a religious thing almost. Getting the right cut is 95% of the battle. I do nothing but sprinkle salt on the meat right as that side goes down on the grill. Charcoal is best but I use gas, with a smoker box filled with soaked apple and hickory chips.

Another great tip is to use citrus chips. Don’t know how, but somehow it can make chicken breast taste almost like bacon.

[CostaMesa]

KCT: Every now and again I make my way to BBQs Galore to buy a bottle of Gates sauce. Kind of an annoying place to get ribs, but they do make some really tasty stuff to be sure and I do OK with their sauce.

For someone like me who grew up in Nebraska, steak is sort of a religious thing almost. Getting the right cut is 95% of the battle. I do nothing but sprinkle salt on the meat right as that side goes down on the grill. Charcoal is best but I use gas, with a smoker box filled with soaked apple and hickory chips.

Another great tip is to use citrus chips. Don’t know how, but somehow it can make chicken breast taste almost like bacon.

[Akula1992]

I have devoted a bit of time to figuring out how to cook the perfect steak. Despite the fact that I usually prefer something lighter, my wife is a devotee to nice red meat, so I acquiesced.

Her favorite cut is filet (no surprise there I guess) so I cook it thusly:
Get a filet 1 and ¼ to 1 and ½ inches thick. Olive oil on both sides and fresh cracked pepper and sea salt to taste. Get the grill as hot as it can go. Turn it on high and let it heat up for at least 15 minutes. Make sure the grilling surface is clean and open the top up. Oil the grill with a cloth or paper towel just before putting the steak down on the grill. I use extra virgin olive oil. As soon as I lay the steak down I lower one side of the grill to the lowest heat available. Close the top to conserve the heat you have built up between each flip of the steak. I first cook the steak on the high heat for three minutes on the first side. I then flip the steak over and grill it over the high heat for an additional 3 minutes. After that I flip the steak and grill it on the low heat side for three minutes and then an additional 3 minutes on the opposite side. Take it off the heat and drizzle with a bit of olive oil and tent for 5 minutes with tin foil. Perfect Medium Rare. Add 30 seconds for each degree of doneness you desire on the second part of the cooking (on the cooler side of the grill). It has worked like magic every time I have done it.

For a New York Strip it is just slightly different. Instead of using olive oil I use clarified butter and corn syrup with the same sea salt and fresh cracked pepper. The cooking times are still the same assuming the 1 and ¼ to 1 and ½ inch steak but the butter and the corn oil give you a very good crust without overdoing the meat.

I have been to Morton’s and Ruth’s Chris and the steaks tend to be great but I am sure if I had access to the same dry aged steaks that they do I would at least equal their results. Save you money and cook from your own home.

[Akula1992]

I have devoted a bit of time to figuring out how to cook the perfect steak. Despite the fact that I usually prefer something lighter, my wife is a devotee to nice red meat, so I acquiesced.

Her favorite cut is filet (no surprise there I guess) so I cook it thusly:
Get a filet 1 and ¼ to 1 and ½ inches thick. Olive oil on both sides and fresh cracked pepper and sea salt to taste. Get the grill as hot as it can go. Turn it on high and let it heat up for at least 15 minutes. Make sure the grilling surface is clean and open the top up. Oil the grill with a cloth or paper towel just before putting the steak down on the grill. I use extra virgin olive oil. As soon as I lay the steak down I lower one side of the grill to the lowest heat available. Close the top to conserve the heat you have built up between each flip of the steak. I first cook the steak on the high heat for three minutes on the first side. I then flip the steak over and grill it over the high heat for an additional 3 minutes. After that I flip the steak and grill it on the low heat side for three minutes and then an additional 3 minutes on the opposite side. Take it off the heat and drizzle with a bit of olive oil and tent for 5 minutes with tin foil. Perfect Medium Rare. Add 30 seconds for each degree of doneness you desire on the second part of the cooking (on the cooler side of the grill). It has worked like magic every time I have done it.

For a New York Strip it is just slightly different. Instead of using olive oil I use clarified butter and corn syrup with the same sea salt and fresh cracked pepper. The cooking times are still the same assuming the 1 and ¼ to 1 and ½ inch steak but the butter and the corn oil give you a very good crust without overdoing the meat.

I have been to Morton’s and Ruth’s Chris and the steaks tend to be great but I am sure if I had access to the same dry aged steaks that they do I would at least equal their results. Save you money and cook from your own home.

[Akula1992]

I have devoted a bit of time to figuring out how to cook the perfect steak. Despite the fact that I usually prefer something lighter, my wife is a devotee to nice red meat, so I acquiesced.

Her favorite cut is filet (no surprise there I guess) so I cook it thusly:
Get a filet 1 and ¼ to 1 and ½ inches thick. Olive oil on both sides and fresh cracked pepper and sea salt to taste. Get the grill as hot as it can go. Turn it on high and let it heat up for at least 15 minutes. Make sure the grilling surface is clean and open the top up. Oil the grill with a cloth or paper towel just before putting the steak down on the grill. I use extra virgin olive oil. As soon as I lay the steak down I lower one side of the grill to the lowest heat available. Close the top to conserve the heat you have built up between each flip of the steak. I first cook the steak on the high heat for three minutes on the first side. I then flip the steak over and grill it over the high heat for an additional 3 minutes. After that I flip the steak and grill it on the low heat side for three minutes and then an additional 3 minutes on the opposite side. Take it off the heat and drizzle with a bit of olive oil and tent for 5 minutes with tin foil. Perfect Medium Rare. Add 30 seconds for each degree of doneness you desire on the second part of the cooking (on the cooler side of the grill). It has worked like magic every time I have done it.

For a New York Strip it is just slightly different. Instead of using olive oil I use clarified butter and corn syrup with the same sea salt and fresh cracked pepper. The cooking times are still the same assuming the 1 and ¼ to 1 and ½ inch steak but the butter and the corn oil give you a very good crust without overdoing the meat.

I have been to Morton’s and Ruth’s Chris and the steaks tend to be great but I am sure if I had access to the same dry aged steaks that they do I would at least equal their results. Save you money and cook from your own home.

[Akula1992]

I have devoted a bit of time to figuring out how to cook the perfect steak. Despite the fact that I usually prefer something lighter, my wife is a devotee to nice red meat, so I acquiesced.

Her favorite cut is filet (no surprise there I guess) so I cook it thusly:
Get a filet 1 and ¼ to 1 and ½ inches thick. Olive oil on both sides and fresh cracked pepper and sea salt to taste. Get the grill as hot as it can go. Turn it on high and let it heat up for at least 15 minutes. Make sure the grilling surface is clean and open the top up. Oil the grill with a cloth or paper towel just before putting the steak down on the grill. I use extra virgin olive oil. As soon as I lay the steak down I lower one side of the grill to the lowest heat available. Close the top to conserve the heat you have built up between each flip of the steak. I first cook the steak on the high heat for three minutes on the first side. I then flip the steak over and grill it over the high heat for an additional 3 minutes. After that I flip the steak and grill it on the low heat side for three minutes and then an additional 3 minutes on the opposite side. Take it off the heat and drizzle with a bit of olive oil and tent for 5 minutes with tin foil. Perfect Medium Rare. Add 30 seconds for each degree of doneness you desire on the second part of the cooking (on the cooler side of the grill). It has worked like magic every time I have done it.

For a New York Strip it is just slightly different. Instead of using olive oil I use clarified butter and corn syrup with the same sea salt and fresh cracked pepper. The cooking times are still the same assuming the 1 and ¼ to 1 and ½ inch steak but the butter and the corn oil give you a very good crust without overdoing the meat.

I have been to Morton’s and Ruth’s Chris and the steaks tend to be great but I am sure if I had access to the same dry aged steaks that they do I would at least equal their results. Save you money and cook from your own home.

[Akula1992]

I have devoted a bit of time to figuring out how to cook the perfect steak. Despite the fact that I usually prefer something lighter, my wife is a devotee to nice red meat, so I acquiesced.

Her favorite cut is filet (no surprise there I guess) so I cook it thusly:
Get a filet 1 and ¼ to 1 and ½ inches thick. Olive oil on both sides and fresh cracked pepper and sea salt to taste. Get the grill as hot as it can go. Turn it on high and let it heat up for at least 15 minutes. Make sure the grilling surface is clean and open the top up. Oil the grill with a cloth or paper towel just before putting the steak down on the grill. I use extra virgin olive oil. As soon as I lay the steak down I lower one side of the grill to the lowest heat available. Close the top to conserve the heat you have built up between each flip of the steak. I first cook the steak on the high heat for three minutes on the first side. I then flip the steak over and grill it over the high heat for an additional 3 minutes. After that I flip the steak and grill it on the low heat side for three minutes and then an additional 3 minutes on the opposite side. Take it off the heat and drizzle with a bit of olive oil and tent for 5 minutes with tin foil. Perfect Medium Rare. Add 30 seconds for each degree of doneness you desire on the second part of the cooking (on the cooler side of the grill). It has worked like magic every time I have done it.

For a New York Strip it is just slightly different. Instead of using olive oil I use clarified butter and corn syrup with the same sea salt and fresh cracked pepper. The cooking times are still the same assuming the 1 and ¼ to 1 and ½ inch steak but the butter and the corn oil give you a very good crust without overdoing the meat.

I have been to Morton’s and Ruth’s Chris and the steaks tend to be great but I am sure if I had access to the same dry aged steaks that they do I would at least equal their results. Save you money and cook from your own home.

[NotCranky]

Have you seen this thread Rich? Your vision of “Off Topic” has come true. This Obama presidency is really transformative!

[NotCranky]

Have you seen this thread Rich? Your vision of “Off Topic” has come true. This Obama presidency is really transformative!

[NotCranky]

Have you seen this thread Rich? Your vision of “Off Topic” has come true. This Obama presidency is really transformative!

[NotCranky]

Have you seen this thread Rich? Your vision of “Off Topic” has come true. This Obama presidency is really transformative!

[Author]

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