View Poll Results: How do you like your steak?
Rare
13
13.68%
Medium rare
61
64.21%
Medium
14
14.74%
Medium well
5
5.26%
Well done
1
1.05%
I don't eat steak
1
1.05%
Voters: 95. You may not vote on this poll
How do you like your steak? Doneness? How prepared? Etc.
Dec 2, 2009, 9:09 pm
#108
Moderator: Delta SkyMiles, Luxury Hotels, TravelBuzz! and Italy
Join Date: Oct 2001
Location: Los Angeles
Posts: 26,548
Dec 2, 2009, 10:32 pm
#111
FlyerTalk Evangelist
Join Date: Mar 2004
Location: Newport Beach, California, USA
Posts: 36,062
I only do New York strips and filet mignons.
I start with a very hot grill -- 550 degrees. I make two separate marinades: one consisting of the juice of fresh squeezed lemons and limes and one orange. The other is 3/4 sherry (not cooking sherry, but something decent and nutty) and 1/4 soy sauce, with a sprinkling of basil, rosemary and a couple of bay leaves.
I brush the steaks with each marinade and put them face down on the grill. Then I brush the backs and close the grill. After a few minutes, I do the first flip, again brushing the backs with the marinades before I flip them. I then brush the other side, making sure that each steak is well-soaked with marinade. I keep doing this process until the steaks are cooked (I'll confirm by cutting into one). My wife and I like them pink in the middle -- what we call, "true medium."
I love the result and Mrs. PTravel says they're better than anything she's had in a restaurant.
I start with a very hot grill -- 550 degrees. I make two separate marinades: one consisting of the juice of fresh squeezed lemons and limes and one orange. The other is 3/4 sherry (not cooking sherry, but something decent and nutty) and 1/4 soy sauce, with a sprinkling of basil, rosemary and a couple of bay leaves.
I brush the steaks with each marinade and put them face down on the grill. Then I brush the backs and close the grill. After a few minutes, I do the first flip, again brushing the backs with the marinades before I flip them. I then brush the other side, making sure that each steak is well-soaked with marinade. I keep doing this process until the steaks are cooked (I'll confirm by cutting into one). My wife and I like them pink in the middle -- what we call, "true medium."
I love the result and Mrs. PTravel says they're better than anything she's had in a restaurant.
Dec 3, 2009, 6:23 am
#114
In memoriam
Join Date: Mar 2000
Location: IAD, BOS, PVD
Programs: UA, US, AS, Marriott, Radisson, Hilton
Posts: 7,203
Dec 3, 2009, 6:35 am
#115
Join Date: Dec 2008
Location: Portland
Programs: AS MVPG75K, Boardroom, HH Diamond, National Executive
Posts: 351
Like many here I concur with the salt and pepper technique on a good cut of meat, however I do use extra version olive oil. I would go even further, for pepper, must be freshly cracked and for salt use gray salt.
I find the gray salt gives that added flavor over kosher salt or (shiver) iodized Morton's. You can find it at any specialty store or even whole foods. Plus you don't need much at all.
I find the gray salt gives that added flavor over kosher salt or (shiver) iodized Morton's. You can find it at any specialty store or even whole foods. Plus you don't need much at all.
Dec 3, 2009, 6:46 am
#116
Join Date: Jan 2008
Location: Eagar AZ 85925
Programs: Miles N More, One World
Posts: 140
Garlic salt and pepper.
I have a thing for steaks with good marbling and a ring or strip of fat along the edge. I like when the fat on my steak gets crispy on the outside but soft on the inside.
My heart hates my mouth and one day is just gonna quit
I have a thing for steaks with good marbling and a ring or strip of fat along the edge. I like when the fat on my steak gets crispy on the outside but soft on the inside.
My heart hates my mouth and one day is just gonna quit
Dec 3, 2009, 8:41 am
#117
Join Date: Jun 2007
Location: NYC
Programs: AA Platinum, SPG Gold, Hyatt Discoverist
Posts: 310
Moderators-please remove this thread since I am starving just reading about everyones favorite technique.
While I have done the salt and pepper, I also like to create my own marinade.
Usually use Mr. Yoshidas sauce as a base, add guldens, ketchup, orange juice, lemon juice, spices, etc.
Usually works very nicely with a skirt steak.
While I have done the salt and pepper, I also like to create my own marinade.
Usually use Mr. Yoshidas sauce as a base, add guldens, ketchup, orange juice, lemon juice, spices, etc.
Usually works very nicely with a skirt steak.
Dec 3, 2009, 1:36 pm
#118
FlyerTalk Evangelist
Join Date: Jan 2001
Location: Summer at the Jersey Shore AAAH
Posts: 11,294
Follow these instructions and you will have the perfect grilled steak.
http://www.lobels.com/recipe/tutorial_grill_steak.htm
http://www.lobels.com/recipe/tutorial_grill_steak.htm
Hey no fair, that's my secret recipe!
But only for the Strips or Ribeye's. Flank is a frequent cut we grill in the summer, and that involves all sorts of chemistry to make it tender and tasty.
Dec 3, 2009, 2:02 pm
#119
Join Date: Oct 2008
Location: Portland, OR
Programs: Star Alliance, One World, Skyteam, BR, GA, EK, VX, SPG, Marriott, Hyatt, Hilton, IC
Posts: 4,065
Ribeye or Tenderloin
Usually sea-salt, blackpepper, cayenne pepper powder, and a hint of garlic. Instead of using the pounder (i.e. big meat hammer), I use forks to tenderize the meat (if it is not tender enough) since it penetrates better into the center of the meat.
Instead of butter, I usually use grape-seed oil, sometimes olive oil and green pesto to finish. My dad likes to add his own gravy recipe on top of the finished steak.
Usually sea-salt, blackpepper, cayenne pepper powder, and a hint of garlic. Instead of using the pounder (i.e. big meat hammer), I use forks to tenderize the meat (if it is not tender enough) since it penetrates better into the center of the meat.
Instead of butter, I usually use grape-seed oil, sometimes olive oil and green pesto to finish. My dad likes to add his own gravy recipe on top of the finished steak.
Dec 3, 2009, 2:19 pm
#120
Join Date: Jun 2003
Location: London UK
Programs: BA Bronze, Hilton Silver
Posts: 1,035
Like many here I concur with the salt and pepper technique on a good cut of meat, however I do use extra version olive oil. I would go even further, for pepper, must be freshly cracked and for salt use gray salt.
I find the gray salt gives that added flavor over kosher salt
I find the gray salt gives that added flavor over kosher salt