How to cook a steak!

[Mr.Grandorifto]

I don't have a BBQ, but I have a big countertop grill, so there's only three ways I can think of to cook my angus beef sirloin steak: Broil it, Fry it, or grill it. What do you think I should do?

 

[Prosthetic]

Grill it baby! Grilled steak is mmmm good.

 

[YSSMAN]

Always grill. ALWAYS.

Oh, and don't play with it. Flip it once, and take it off the grill. Medium rare is best as well.

 

[Omnis]

I don't have a BBQ, but I have a big countertop grill, so there's only three ways I can think of to cook my angus beef sirloin steak: Broil it, Fry it, or grill it. What do you think I should do?

You don't have a grill but you're going to grill it? Does not compute. Steak should always be grilled. Otherwise, it's just beef.

 

[Noah]

Love grilled steak! Wish I had one right now.

 

[Casio]

WTF is broil.

 

[Omnis]

WTF is broil.

Broiling is intensely heating from the top.



You're only allowed to broil steak if you have a setup like the one in the picture. Delmonico's has the best setup where they have coals on the bottom and flame-broiling lowered onto it. Forget broiling in a pan in your stove unless you're doing a london broil.

 

[Sureboss]

Sear it both sides, blue. Done. Most difficult part of getting a nice steak is where you choose to buy it.

 

[Mark T]

It's all about slappin a piece of rump on the grill. Sirloin isn't bad either but is has to be cooked rare, or medium rare at the most. We always go to a local butchers for our steak unless the is a good offer on at one of the supermarkets.

 

[Sureboss]

Porterhouse is nice too.

*Cue yanks to come in praising Elk steak*

 

[ExigeEvan]

Wait, what Omnis just showed was a kitchen grill in my eyes....

So whats the difference between the options of grilling and broiling!?

 

[Wenders]

Wait, what Omnis just showed was a kitchen grill in my eyes....

So whats the difference between the options of grilling and broiling!?

What Americans call broiling we (Aussies and Brits) call grilling. The heat source comes from above via flame or electric element.

What Americans call grillig we call BBQing. The heat source comes from below.

I generally cook my steak in a really hot non-stick frypan with a little oil and butter.

 

[in.s@ne]

This pole is overwhelmingly one sided lol


Seriously though, only one way to do steak

 

[Sureboss]

All poles are one-sided. Poles on the other hand tend to have two sides.

 

[SRV2LOW4ME]

Though shall not cook his steak in an oven...EVER!

Grill it, especially a sirlion, as it was made for the BBQ.

I only grew up on a farm, raise beef cattle, live off the endless supply of cattle in our 3 freezers (2x6', 1x12'...yes, thats 24' of freezer for cattle...another 6' freezer to the side for deer as well) and worked in a butchers for 3 years, so what do I know?!

 

[Sureboss]

Natural Selection favoured the cattle which produced good sirloin? I somehow doubt it.

 

[Keef]

What Americans call broiling we (Aussies and Brits) call grilling. The heat source comes from above via flame or electric element.

What Americans call grillig we call BBQing. The heat source comes from below.

I generally cook my steak in a really hot non-stick frypan with a little oil and butter.

How the heck did you guys end up calling it that? Weird. But yeah, a steak must go on the baaahh-bee, like you Aussies say. I'll start calling it "man-grilled".

Man-grill that thing!

 

[SRV2LOW4ME]

Natural Selection favoured the cattle which produced good sirloin? I somehow doubt it.

No, but farmers selected cattle that produced good meat and bred them with other cattle that produced good meat, therefore creating delicious offspring!

Mmm, delicious offspring...

 

[Omnis]

What Americans call broiling we (Aussies and Brits) call grilling. The heat source comes from above via flame or electric element.

What Americans call grillig we call BBQing. The heat source comes from below.

I generally cook my steak in a really hot non-stick frypan with a little oil and butter.

I know some people that would have a fit if you got barbecued and grilled mixed up. BBQing is from the spanish barbacoa. It's cooking something at low heat or indirect heat for a long time. Grilling is high heat for a short duration. Broiling is the same thing, but with heat/flame from the top or both sides.

 

[wfooshee]

Haven't had a steak until you've had a good blackened steak. Not an option for our indoor-only OP: Place a cast-iron griddle on the grill (BBQ) and close the lid on high heat for 10 minutes. You want the griddle HOT. Go back inside and prepare the steak. Not too difficult. Cover the steak with a good coating of butter or margarine, and spread the secret blend of Cajun spices and herbs on a plate. (Easiest to obtain spice blend commercially, as in a jar of Chef Paul Prudhomme's Blackened Steak Magic.) Dip the buttered steak in the spices, coating thoroughly. Cook steak on the hot griddle, being careful not to overcook. It cooks fast, and the coating forms a crust. You do not want to burn the coating into a carbonized shell of coal, but you do want it to almost form a crisp crust. Do both sides, of course. And be aware, it makes a LOT of smoke.

If needing to prepare enough steaks for a group, use a larger griddle and do them at once, rather than one after the other. Later steaks on a used griddle don't do as well. Two is OK, the third is not so good.

 

[Stevisiov]

Haven't had a steak until you've had a good blackened steak. Not an option for our indoor-only OP: Place a cast-iron griddle on the grill (BBQ) and close the lid on high heat for 10 minutes. You want the griddle HOT. Go back inside and prepare the steak. Not too difficult. Cover the steak with a good coating of butter or margarine, and spread the secret blend of Cajun spices and herbs on a plate. (Easiest to obtain spice blend commercially, as in a jar of Chef Paul Prudhomme's Blackened Steak Magic.) Dip the buttered steak in the spices, coating thoroughly. Cook steak on the hot griddle, being careful not to overcook. It cooks fast, and the coating forms a crust. You do not want to burn the coating into a carbonized shell of coal, but you do want it to almost form a crisp crust. Do both sides, of course. And be aware, it makes a LOT of smoke.

If needing to prepare enough steaks for a group, use a larger griddle and do them at once, rather than one after the other. Later steaks on a used griddle don't do as well. Two is OK, the third is not so good.

Thanks, that sounds great, going to have to try that this summer. 👍

 

[mustangGT90210]

Grill it or die. 'Nuff said!

 

[Sureboss]

Nope, if you're having steak properly you don't put flavouring onto it, seasoning yes.

 

[Wenders]

I know some people that would have a fit if you got barbecued and grilled mixed up. BBQing is from the spanish barbacoa. It's cooking something at low heat or indirect heat for a long time. Grilling is high heat for a short duration. Broiling is the same thing, but with heat/flame from the top or both sides.

I didn't get BBQing and grilling mixed up. I was explaining the difference in terminology between your country and mine.

BBQing in Australia does cover a range of cooking methods using various styles of BBQ and using various methods to create heat. Gas, wood, charcoal depending on what peoples preferences are and ease of use and local fire restrictions. My BBQ is gas and has both a flat plate and an open grill. I tend to use the flat plate for steak with the heat up high and cooked quickly. My Weber BBQ uses charcoal, I don't see the point in having a gas Weber as you may as well just cook in your oven. I mainly use my Weber to roast because of the time invloved to get it heated, seems pointless to spend up to an hour getting the coals right to cook something for 5 minutes.

 

[Omnis]

I didn't get BBQing and grilling mixed up. I was explaining the difference in terminology between your country and mine.

BBQing in Australia does cover a range of cooking methods using various styles of BBQ and using various methods to create heat. Gas, wood, charcoal depending on what peoples preferences are and ease of use and local fire restrictions. My BBQ is gas and has both a flat plate and an open grill. I tend to use the flat plate for steak with the heat up high and cooked quickly. My Weber BBQ uses charcoal, I don't see the point in having a gas Weber as you may as well just cook in your oven. I mainly use my Weber to roast because of the time invloved to get it heated, seems pointless to spend up to an hour getting the coals right to cook something for 5 minutes.

I know, I was just saying.

 

[Solid Lifters]

I know some people that would have a fit if you got barbecued and grilled mixed up. BBQing is from the spanish barbacoa. It's cooking something at low heat or indirect heat for a long time. Grilling is high heat for a short duration. Broiling is the same thing, but with heat/flame from the top or both sides.

Barbacoa is the original word for "BBQ" which literally translated means "sacred fire pit."

It was created first by Caribbean cannibals that were looking for ways of making human flesh more edible. However, you'll never find this information posted anywhere due to "racial sensitivity issues." BTW, brining was created for the same purpose.

Today, the Taino Indians of Cuba are given credit for the first use of BBQ, but never ask them about the cannibal issue.

 

[Mr.Grandorifto]

Well, I grilled it on the counter top grill! Marinated, grilled to medium, and then rested it on onions mushrooms and green peppers sauted in bacon and butter. The marinade was oil, red wine, garlic, montreal steak spice, seasoning salt, and a touch of thyme.

 

[VEXD]

Best steak I ever had was in Nurburg last year.
It came on a plate, fresh, with a hot stone next to it.
Slice piece of steak, size of your mouth, (insert joke) place on hot stone, allow to bubble for a few seconds, turn over if your mouth is big, bubble the other side, eat.
Repeat.

👍

 

[wfooshee]

I've has similar here at a place in Sandestin. A hot rock at the center of the table, pieces of seafood and steak and a variety of dipping sauces. Like fondue, but cooked on the stone instead of in oil. It was truly wonderful, actually.