Home Forums Hunting & Shooting Hunter's Campfire On cooking steak.....

It's my paralegal's birthday and she is taking my wife and daughters to their first Cap's Hockey playoff game.

I'm a bachelor tonight and I just may go get a steak and try Mickey's recipe. Either that or some carry-out Thai since I'm a lazy punk!

You won't be disappointed with a steak prepared that way. Just follow his directions.

Sassy,
Me too, love those green and blue cheeses.

We would both give anything to have dinner with you tonight! Someday it will happen...

Penny

Beef and bleu cheese or gorgonzona is a wowza combination. Even on a plain old hamburger... if a restaurant offers a bleu cheese burger, I'm on it!

Penny

Bleu cheese is for elitists.

You melt some Velveeta on that bad-boy and you'll know isaac heaven!

Dude!

I'm with 'ya, Bob. I love Velveeta enough to just slice it and eat it by itself. It reminds me of being a little kid.

BTW, if you're putting Velveeta on the burger, throw on a few strips of bacon (not too crispy) for me as well...

Penny

BTW, if you're putting Velveeta on the burger, throw on a few strips of bacon (not too crispy) for me as well...
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With onion and mayo and I'm all yours!

We're compatible!!!!

Penny

The Caps must be really good if they are in the playoffs already.

Call me an elitist,
but I dearly love blue cheese or swiss cheese on a burger.

BTW, all this food talk is making me hungry!!!

Ooops, sorry. Goes to show how much I know about the sport.

Boston tonight!

Not a thing wrong with Velvetta. It's good stuff too. But I don't think I would put it on a nice steak. Hamburger I would put it on anytime along with the bacon and onion. I would use mustard instead of the mayo though.

I've done the steak in the oven thing and it came out really well. I heat the cast-iron skillet on the stove until the oil is good and hot, then do the searing thing - I have found that you need to be careful as it will sear more than you might want very quickly, then transfer to the oven. I have found that it is easy to over-cook by leaving it too long. (I like mine a bit under-done as opposed to a bit over-done.) Someone mentioned the folly of attempting to get a decent do with a cold steak. That is very, very true. I would add that the best way to ruin any steak is to thaw it in the microwave - might as well just remove it from the microwave and throw it out the back door. Even walking past a microwave while carrying a frozen steak will ruin it. This cannot be emphasized strongly enough!

Yep. very good steak. My wife's favorite steak, from there.

We've done the pan fry thing too. But we do maybe 2 minutes on each side and then eat the steak. Its just right. Put it in the oven and it'll be past rare by far.

On the pit a few minutes each side is even better. Had one last Sat at the deer camp.... and the remainder last night. Great.

Jeff

hey mick,

you can skip the oven altogether, like this....

1] garlic powder, and black pepper a steak and let it sit under wax paper until approx room temp...

2] put a well seasoned cast iron skillet on a vigorous medium high fire and preheat until a drop of water dances on the surface...

3] without any oil or grease place steak in the center of the frying pan - steak will stick to the pan instantly...

4] allow steak to cook on first side until it "unsticks" or "frees" with out help... ok to gently try and lift it, but do not tear the steak to get it free...

5] when steak "frees" from the frying pan, turn with tongs and cook reverse side for approx same time as first side....

this will generally produce a "medium" steak... nicely browned with a pink middle.... and as juicy as you could ask for...

i was taught this method by mr john sumrell of the cumberland knife and gun shop, fayetteville, n.c. some 30 years ago...
i have enjoyed it many times, and enjoy the look on unbelievers faces when they take their first bite.....

On an industrial scale with a continuous line, you would do something similar

The steak, or chicken, or whatever is usually sent over a gas flame and seared at 1600 degrees for a few seconds and then sent into a steam oven to cook the product. Steam would work a little quicker an oven, because the steam transmits the heat quicker than air. The searing is only there to put the grill marks on the meat. "Sealing in flavor" through searing is probably a myth. Those char marks though, do have a flavor of their own. A little burn goes a long way to making the total package.


I used to work in a factory that did grilled meat like this and then quick froze them for restaurant chains, so that all you had to do was re-heat them.

I'll tell you something: You've never had wings, burgers, rib sandwiches, etc. like the stuff you got at the end of that line just before it hits the freezer. I was friends with the engineers. I would get a call to come out to Line 7 immediately. When I got there, it was a party with all the line crew and the engineers chowing down as fast as they could before maintenance could fix the problem and resume the line. You had to eat fast before the govt. inspector came by. Sometimes she'd catch chicken bones in the gutter and want to know how they got there. Nobody knew anything, but even she could see the barbecue sauce on everyone's face.

Don't have enough teeth left for chewing and can't swallow solid food anyway, so I'll have to let you guys enjoy those steaks for me.

I used to do roasts in a pressure cooker, where it's absolutely necessary to sear-in the juices first. Then the high pressure forces even heat through the meat for whatever desired level of even "doneness" throughout, without drying it out or over-cooking the surfaces.

One night, I couldn't sear the roast � bone high-centered it and wouldn't let the meat touch the iron. So I browned that sucker with a Bernz-O-Matic torch, even around the edges. Completely sealed it. I was amazed to see how long it took for a hot flame, applied directly to the meat, to "paint" it as brown as I wanted it.

That was one juicy, tasty, tender roast! I did a bunch of 'em that way afterward, and they were all good.

The hot oven would, like the pressure cooker, heat a steak evenly from surface to center. Just don't slight the searing if you appreciate juiciness.

A novel variation with steaks is to
(a) slit 'em deep, with about an inch between slits running one way on one side (let's say "east to west"),
(b) turn 'em over and slit 'em the same way but "north to south,"
(c) drape 'em over a rolling-pin to spread the slits open,
and
(d) brown 'em with the torch, "painting" the brown deep into the slits.
Then
(e} pop 'em in the oven to cook 'em through.

This procedure takes a while, of course, but don't knock it if you ain't tried it!