Steve Wertz wrote:

I'm trying to figure out if this is a joke or not. A 2" steak in
10 minutes in a pan on a layer of salt? I'd think the center
would still be completely raw. Salt doesn't maintain or transfer
heat that well.

BTW, salt here is used not to transfer heat, but only to make the heat more
uniform around the steak, highly reducing the temperature differential
between the bottom and the top part of it.
--
Vilco
Think pink, drink rose'

In article , Andy q wrote:

jay said...

On Mon, 19 Mar 2007 07:09:56 -0400, Stan Horwitz wrote:

Put some Heinz ketchup on the side for dipping

Ketchup??

jay


jay,

It's common knowledge that Stan is Heinz Ketchup's #1 fan.

Andy

I abstained from commmenting on the ketchup thing. ;-)
It's ok for fish, but not for STEAK! Ew! lol

But to each their own...
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

"Emma Thackery" wrote
In article .com,
"www.youvgotit.com" wrote:

I am a beef lover and, of cause, love beef steaks very much. I have
tried to find a good recipe and did it myslef but never sucessed.
Can any one help me please? Thanks!!

Though we've cut our beef consumption considerably, we like doing
well-marbled rib eye steaks (at least an inch or more thick) outside
on a very hot grill (we grill outside year round). I use a 'wet' rub
of crushed garlic, pepper and a small amount of light olive oil.

That's the closest answer to the perfect STEAK!
(IMO, of course!)

Very hot CHARCOAL (or wood) fired grill. The hotter, the better.
I usually just use a slight amount of coarse salt, and some freshly ground
pepper.
On the grill for 1 minute, flip and grill for about a minute more.
(Remember...this fire is HOT!)
Remove, let it rest for a minute or two, cut and eat. THEN, eat the rest of
the meal.

BOB

On Mar 20, 6:23 am, " BOB" wrote:
"Emma Thackery" wrote

In article .com,
"www.youvgotit.com" wrote:

I am a beef lover and, of cause, love beef steaks very much. I have
tried to find a good recipe and did it myslef but never sucessed.
Can any one help me please? Thanks!!

Though we've cut our beef consumption considerably, we like doing
well-marbled rib eye steaks (at least an inch or more thick) outside
on a very hot grill (we grill outside year round). I use a 'wet' rub
of crushed garlic, pepper and a small amount of light olive oil.

That's the closest answer to the perfect STEAK!
(IMO, of course!)

Very hot CHARCOAL (or wood) fired grill. The hotter, the better.
I usually just use a slight amount of coarse salt, and some freshly ground
pepper.
On the grill for 1 minute, flip and grill for about a minute more.
(Remember...this fire is HOT!)
Remove, let it rest for a minute or two, cut and eat. THEN, eat the rest of
the meal.

BOB

Thanks for all great ideas!!!

In rec.food.cooking, www.youvgotit.com wrote:
I am a beef lover and, of cause, love beef steaks very much. I have
tried to find a good recipe and did it myslef but never sucessed. Can
any one help me please? Thanks!!


This is what you need to do:

Keep the steak in the fridge, under 40 degrees, until you are ready to
cook it. Do NOT let is sit out for more than a few seconds; you will die
of E coli.

Heat up a cast iron pan. Only after the pan is hot, add some COLD oil.
You need a hot pan and cold oil, or else the steak will adhere to the pan
so hard that you will have to cut it or rip it away.

Do NOT put any salt on the steak before cooking it. If you put ANY salt
on it, it will suck out all the juices, and the steak will be as dry as
shoe leather.

When you are ready to flip it, use tongs. Do NOT pierce it with a fork.
If you do, all the juices will run out and the steak will deflate, ending
up like shoe leather.

Once it is cooked, eat it immediately. Do NOT let it sit or you will die
of E coli.

Using these simple tips, you will end up with a perfect steak. If you
ignore any of them, your dinner will be ruined.

In rec.food.cooking, wrote:
In rec.food.cooking, www.youvgotit.com wrote:
I am a beef lover and, of cause, love beef steaks very much. I have
tried to find a good recipe and did it myslef but never sucessed. Can
any one help me please? Thanks!!


This is what you need to do:

Keep the steak in the fridge, under 40 degrees, until you are ready to
cook it. Do NOT let is sit out for more than a few seconds; you will die
of E coli.

Heat up a cast iron pan. Only after the pan is hot, add some COLD oil.
You need a hot pan and cold oil, or else the steak will adhere to the pan
so hard that you will have to cut it or rip it away.

Do NOT put any salt on the steak before cooking it. If you put ANY salt
on it, it will suck out all the juices, and the steak will be as dry as
shoe leather.

When you are ready to flip it, use tongs. Do NOT pierce it with a fork.
If you do, all the juices will run out and the steak will deflate, ending
up like shoe leather.

Once it is cooked, eat it immediately. Do NOT let it sit or you will die
of E coli.

Using these simple tips, you will end up with a perfect steak. If you
ignore any of them, your dinner will be ruined.



I forgot one: You need to marinate the steak in a marinade containing
many, many pungent and strong ingredients. If you do not marinate it,
your steak will have no flavor whatsoever.

In article ,
wrote:

In rec.food.cooking, www.youvgotit.com wrote:
I am a beef lover and, of cause, love beef steaks very much. I have
tried to find a good recipe and did it myslef but never sucessed. Can
any one help me please? Thanks!!


This is what you need to do:

Keep the steak in the fridge, under 40 degrees, until you are ready to
cook it. Do NOT let is sit out for more than a few seconds; you will die
of E coli.

Heat up a cast iron pan. Only after the pan is hot, add some COLD oil.
You need a hot pan and cold oil, or else the steak will adhere to the pan
so hard that you will have to cut it or rip it away.

Do NOT put any salt on the steak before cooking it. If you put ANY salt
on it, it will suck out all the juices, and the steak will be as dry as
shoe leather.

When you are ready to flip it, use tongs. Do NOT pierce it with a fork.
If you do, all the juices will run out and the steak will deflate, ending
up like shoe leather.

Once it is cooked, eat it immediately. Do NOT let it sit or you will die
of E coli.

Using these simple tips, you will end up with a perfect steak. If you
ignore any of them, your dinner will be ruined.

EVil bastid. ;-D
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

wrote:
In rec.food.cooking, wrote:
In rec.food.cooking, www.youvgotit.com wrote:
I am a beef lover and, of cause, love beef steaks very much. I have
tried to find a good recipe and did it myslef but never sucessed. Can
any one help me please? Thanks!!


This is what you need to do:

Keep the steak in the fridge, under 40 degrees, until you are ready to
cook it. Do NOT let is sit out for more than a few seconds; you will die
of E coli.

Heat up a cast iron pan. Only after the pan is hot, add some COLD oil.
You need a hot pan and cold oil, or else the steak will adhere to the pan
so hard that you will have to cut it or rip it away.

Do NOT put any salt on the steak before cooking it. If you put ANY salt
on it, it will suck out all the juices, and the steak will be as dry as
shoe leather.

When you are ready to flip it, use tongs. Do NOT pierce it with a fork.
If you do, all the juices will run out and the steak will deflate, ending
up like shoe leather.

Once it is cooked, eat it immediately. Do NOT let it sit or you will die
of E coli.

Using these simple tips, you will end up with a perfect steak. If you
ignore any of them, your dinner will be ruined.



I forgot one: You need to marinate the steak in a marinade containing
many, many pungent and strong ingredients. If you do not marinate it,
your steak will have no flavor whatsoever.

And you will die of E.Coli.

--
That was black magic, and it was easy to use. Easy and fun. Like Legos.

-Harry Dresden

wrote:

Keep the steak in the fridge, under 40 degrees, until you are ready to
cook it. Do NOT let is sit out for more than a few seconds; you will die
of E coli.

E coli does not come from sitting on the counter.

Heat up a cast iron pan. Only after the pan is hot, add some COLD oil.
You need a hot pan and cold oil, or else the steak will adhere to the pan
so hard that you will have to cut it or rip it away.

There is no difference in the effects of oil being added to a hot or cold
pan.

Do NOT put any salt on the steak before cooking it. If you put ANY salt
on it, it will suck out all the juices, and the steak will be as dry as
shoe leather.

When you are ready to flip it, use tongs. Do NOT pierce it with a fork.
If you do, all the juices will run out and the steak will deflate, ending
up like shoe leather.

Neither should you cut it with a knife to examine it for doneness.

Once it is cooked, eat it immediately. Do NOT let it sit or you will die
of E coli.

Wrong. If any e-coli was present and not killed in the cooking process, it
will still be there. Steaks should be allowed to sit or "rest" for 5
minutes or so after cooking so that the juices don't go flooding out as
soon as you cut into it. You may have to worry more about bacteria if you
let it sit there for an hour or two.


Using these simple tips, you will end up with a perfect steak. If you
ignore any of them, your dinner will be ruined.

But you mentioned nothing of making sure that it is cooked no more than
medium rare.

wrote:



Using these simple tips, you will end up with a perfect steak. If you
ignore any of them, your dinner will be ruined.

I forgot one: You need to marinate the steak in a marinade containing
many, many pungent and strong ingredients. If you do not marinate it,
your steak will have no flavor whatsoever.


It sound like you need to buy better beef. The only time I marinate is when
I am using really cheap cuts that need something to soften it and give it
some flavour.

wrote:
In rec.food.cooking, www.youvgotit.com wrote:
I am a beef lover and, of cause, love beef steaks very much. I have
tried to find a good recipe and did it myslef but never sucessed. Can
any one help me please? Thanks!!


This is what you need to do:

Keep the steak in the fridge, under 40 degrees, until you are ready to
cook it. Do NOT let is sit out for more than a few seconds; you will
die of E coli.

You are an idiot.

Jill

In rec.food.cooking, Omelet wrote:

Am I the only one that took his post as a joke? G

Astounding, ain't it?

--
The whole problem with the world is that fools and fanatics are always so
certain of themselves, but wiser people so full of doubts.
-- Bertrand Russel

In article ,
jay wrote:

On Mon, 19 Mar 2007 07:09:56 -0400, Stan Horwitz wrote:

Put some Heinz ketchup on the side for dipping

Ketchup??

Yes. For dipping.

In article , Andy q wrote:

jay said...

On Mon, 19 Mar 2007 07:09:56 -0400, Stan Horwitz wrote:

Put some Heinz ketchup on the side for dipping

Ketchup??

jay


jay,

It's common knowledge that Stan is Heinz Ketchup's #1 fan.

Its not a matter of being a fan; its a matter of wanting the best for
one's food.

In article ,
Dave Smith wrote:

wrote:



Using these simple tips, you will end up with a perfect steak. If you
ignore any of them, your dinner will be ruined.

I forgot one: You need to marinate the steak in a marinade containing
many, many pungent and strong ingredients. If you do not marinate it,
your steak will have no flavor whatsoever.


It sound like you need to buy better beef. The only time I marinate is when
I am using really cheap cuts that need something to soften it and give it
some flavour.

Dave.

Is your sarcasm meter broken or something?

I can't believe you took either of those posts seriously! ;-)
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson