Cooking some Porterhouse steaks tomorrow

[TangoJuliet]

ok I'm cooking them later today. In regards to the peppercorns should I leave them whole or crushed? Cook them with the steak or put them on after?

 

[clamum]

Just remember that you should be shot for cooking it how you want, if it's more done than rare.

 

[Fritzo]

Originally posted by: spidey07

Originally posted by: Fritzo

Originally posted by: Tiamat
Medium Rare, tons of fresh cracked peppercorns

:thumbsup:

I little butter or bleu cheese on top when done rocks too

Yeah, I like smothering a great steak in A1 or other strong cheese to overpower the steak.

NOT!

Either you like steak or you don't. If you have to put something other than salt/pepper on it then you don't like steak. PERIOD.

It's like people "oh, I love shrimp!" - then why do you douse it in cocktail sauce?
oh, I love raw fish - then why you douse it in numbing things before you eat it?

Face it - if you put anything on your steak other than salt/pepper you cannot and do not appreciate the taste of a fine steak. That's fine.

Here's some A1 for you. AKA, spicy ketchup to mask the flavor of beef.

Get off your high horse. You can add anything you want to the food you're eating. I've probably cooked 20000 steaks during my 10 year catering career, and if you want to put something on your steak, that's fine. I happen to like A1 steak sauce. I also like tarragon sauce, mushrooms, onions and green pepper, pine nuts, garlic infusions...I even have my own secret mix for encrusted steak. Anyone can make a salt-pepper slap it on the grill steak. Making it interesting is an art.

I run into people like you once in a while, and you come off more as an elistist jerk than a steak conesiour. I bet you smell the cork on your wine too.

 

[FreshCrabLegs]

Originally posted by: alkohoLiK
So what are your suggestions?

Have us (ATot) come over.

What time's dinner?

and a :beer:

 

[Carbo]

Originally posted by: Fritzo

Originally posted by: spidey07

Originally posted by: Fritzo

Originally posted by: Tiamat
Medium Rare, tons of fresh cracked peppercorns

:thumbsup:

I little butter or bleu cheese on top when done rocks too

Yeah, I like smothering a great steak in A1 or other strong cheese to overpower the steak.

NOT!

Either you like steak or you don't. If you have to put something other than salt/pepper on it then you don't like steak. PERIOD.

It's like people "oh, I love shrimp!" - then why do you douse it in cocktail sauce?
oh, I love raw fish - then why you douse it in numbing things before you eat it?

Face it - if you put anything on your steak other than salt/pepper you cannot and do not appreciate the taste of a fine steak. That's fine.

Here's some A1 for you. AKA, spicy ketchup to mask the flavor of beef.

Get off your high horse. You can add anything you want to the food you're eating. I've probably cooked 20000 steaks during my 10 year catering career, and if you want to put something on your steak, that's fine. I happen to like A1 steak sauce. I also like tarragon sauce, mushrooms, onions and green pepper, pine nuts, garlic infusions...I even have my own secret mix for encrusted steak. Anyone can make a salt-pepper slap it on the grill steak. Making it interesting is an art.

I run into people like you once in a while, and you come off more as an elistist jerk than a steak conesiour. I bet you smell the cork on your wine too.

Hehe. Really. The steak posers are full of themselves in this thread. By the way, I sometimes add vinegar and olive oil to my salad. Is that a bad thing?

 

[TangoJuliet]

Originally posted by: FreshCrabLegs

Originally posted by: alkohoLiK
So what are your suggestions?

Have us (ATot) come over.

What time's dinner?

and a :beer:

dinner is at 5:30. Address is in my profile
if you come bring beer or wine and please let me know if ur coming.

 

[new2AMD]

Originally posted by: DanFungus

Originally posted by: spidey07

Originally posted by: Fritzo

Originally posted by: Tiamat
Medium Rare, tons of fresh cracked peppercorns

:thumbsup:

I little butter or bleu cheese on top when done rocks too

Yeah, I like smothering a great steak in A1 or other strong cheese to overpower the steak.

NOT!

Either you like steak or you don't. If you have to put something other than salt/pepper on it then you don't like steak. PERIOD.

It's like people "oh, I love shrimp!" - then why do you douse it in cocktail sauce?
oh, I love raw fish - then why you douse it in numbing things before you eat it?

Face it - if you put anything on your steak other than salt/pepper you cannot and do not appreciate the taste of a fine steak. That's fine.

Here's some A1 for you. AKA, spicy ketchup to mask the flavor of beef.

Someone's a bit of an elitest. Do you put cream/sugar in your coffee? Toppings on ice cream? Who says you need to have only one taste in your mouth at a time?

typical of what ATOT has become.

 

[NL5]

Let the steak warm up to room temp before cooking it too........

 

[uli2000]

no pepper untill after you cook it. It can burn. Just use the salt before.

 

[Lola]

Or, I use Lawrey's seasoning salt. Sprinkle on each side, let rest until temp is at room temperature.

Also, when you are done cooking the steak, let it rest again for the juices to redistribute.
Serve with some good fresh, crusty bread and grilled asparagus.

 

[Fritzo]

Originally posted by: NL5
Let the steak warm up to room temp before cooking it too........

I'd actually recommend against that as the center will cook too fast. Truthfully the best grilling steaks are barely thawed- the center remains a lot cooler and allows for perfect rare/medium rare.

 

[NL5]

Originally posted by: Fritzo

Originally posted by: NL5
Let the steak warm up to room temp before cooking it too........

I'd actually recommend against that as the center will cook too fast. Truthfully the best grilling steaks are barely thawed- the center remains a lot cooler and allows for perfect rare/medium rare.

You have your steaks cut too thin then.

 

[JS80]

Originally posted by: Fritzo

Originally posted by: spidey07

Originally posted by: Fritzo

Originally posted by: Tiamat
Medium Rare, tons of fresh cracked peppercorns

:thumbsup:

I little butter or bleu cheese on top when done rocks too

Yeah, I like smothering a great steak in A1 or other strong cheese to overpower the steak.

NOT!

Either you like steak or you don't. If you have to put something other than salt/pepper on it then you don't like steak. PERIOD.

It's like people "oh, I love shrimp!" - then why do you douse it in cocktail sauce?
oh, I love raw fish - then why you douse it in numbing things before you eat it?

Face it - if you put anything on your steak other than salt/pepper you cannot and do not appreciate the taste of a fine steak. That's fine.

Here's some A1 for you. AKA, spicy ketchup to mask the flavor of beef.

Get off your high horse. You can add anything you want to the food you're eating. I've probably cooked 20000 steaks during my 10 year catering career, and if you want to put something on your steak, that's fine. I happen to like A1 steak sauce. I also like tarragon sauce, mushrooms, onions and green pepper, pine nuts, garlic infusions...I even have my own secret mix for encrusted steak. Anyone can make a salt-pepper slap it on the grill steak. Making it interesting is an art.

I run into people like you once in a while, and you come off more as an elistist jerk than a steak conesiour. I bet you smell the cork on your wine too.

If you are going to smother with A1 then why don't you just get $3 flank steak? Why waste your money on a porterhouse if it's going to taste the same as the cheap cut smothered in sauce?

 

[IJump]

Originally posted by: LolaWiz
Or, I use Lawrey's seasoning salt. Sprinkle on each side, let rest until temp is at room temperature.

Also, when you are done cooking the steak, let it rest again for the juices to redistribute.
Serve with some good fresh, crusty bread and grilled asparagus.

Lawrey's is the only seasoned salt I use as well.

For steaks, I do garlic and Lawrey's. A little flavor with out overpowering the meat.




But my real advice is cook steak as often as possible and experiment. Eventually you will find something that you really like. Of course, you can experiment without buting expensive meat, then try the things you like with better cuts later...

 

[Fritzo]

Originally posted by: JS80

Originally posted by: Fritzo

Originally posted by: spidey07

Originally posted by: Fritzo

Originally posted by: Tiamat
Medium Rare, tons of fresh cracked peppercorns

:thumbsup:

I little butter or bleu cheese on top when done rocks too

Yeah, I like smothering a great steak in A1 or other strong cheese to overpower the steak.

NOT!

Either you like steak or you don't. If you have to put something other than salt/pepper on it then you don't like steak. PERIOD.

It's like people "oh, I love shrimp!" - then why do you douse it in cocktail sauce?
oh, I love raw fish - then why you douse it in numbing things before you eat it?

Face it - if you put anything on your steak other than salt/pepper you cannot and do not appreciate the taste of a fine steak. That's fine.

Here's some A1 for you. AKA, spicy ketchup to mask the flavor of beef.

Get off your high horse. You can add anything you want to the food you're eating. I've probably cooked 20000 steaks during my 10 year catering career, and if you want to put something on your steak, that's fine. I happen to like A1 steak sauce. I also like tarragon sauce, mushrooms, onions and green pepper, pine nuts, garlic infusions...I even have my own secret mix for encrusted steak. Anyone can make a salt-pepper slap it on the grill steak. Making it interesting is an art.

I run into people like you once in a while, and you come off more as an elistist jerk than a steak conesiour. I bet you smell the cork on your wine too.

If you are going to smother with A1 then why don't you just get $3 flank steak? Why waste your money on a porterhouse if it's going to taste the same as the cheap cut smothered in sauce?

So pretty much anyone that uses steak sauce has to use half the bottle on one steak? Flank steak is tough and flavorless unless you heavily season it and cut it thin (that's what they use for fajitas). I don't mind brushing A1 on a steak in the last couple minutes of grilling---it's a very complex sauce and it goes well with beef.

In the cooking world, people that only eat foods in only one way are considered in the same light as rednecks.

 

[Ns1]

Originally posted by: Fritzo

In the cooking world, people that only eat foods in only one way are considered in the same light as rednecks.

Just to add flames to the fire, in the cooking world foodies don't put A1 on steaks.

 

[Fritzo]

Originally posted by: NL5

Originally posted by: Fritzo

Originally posted by: NL5
Let the steak warm up to room temp before cooking it too........

I'd actually recommend against that as the center will cook too fast. Truthfully the best grilling steaks are barely thawed- the center remains a lot cooler and allows for perfect rare/medium rare.

You have your steaks cut too thin then.

No they're not. This will work with any thickness of steak.

Really, think about it. If the center of the steak is 40F and the outside is 70F, the inside is going to stay a lot cooler at the core during cooking, resulting in a nice rare steak.

If the center and the outside are 70F, the temp. difference is going to be a lot closer, meaning the inside of the steak will be more done by the time the outside of the steak is finished.

This technique is used in most of your chop houses that use a searer to cook steaks.

 

[Fritzo]

Originally posted by: Ns1

Originally posted by: Fritzo

In the cooking world, people that only eat foods in only one way are considered in the same light as rednecks.

Just to add flames to the fire, in the cooking world foodies don't put A1 on steaks.

Are you part of the cooking world to know that? Because you're wrong. There's not many decent chop houses that don't add SOMETHING to a steak. Plain steaks these days are really passé. If you're paying $30 + for a steak, we want you to have a taste experience, not a Sizzler experience.

 

[sdifox]

Originally posted by: Fritzo

Originally posted by: Ns1

Originally posted by: Fritzo

In the cooking world, people that only eat foods in only one way are considered in the same light as rednecks.

Just to add flames to the fire, in the cooking world foodies don't put A1 on steaks.

Are you part of the cooking world to know that? Because you're wrong. There's not many decent chop houses that don't add SOMETHING to a steak. Plain steaks these days are really passé. If you're paying $30 + for a steak, we want you to have a taste experience, not a Sizzler experience.

That means you are being shafted. Sauces are added to steak to improve its taste, nes pas? If you cannot present the steak au naturel, it means it's inferior quality and you are being ripped off. Salt and pepper only please.

 

[NL5]

Originally posted by: Fritzo

Originally posted by: NL5

Originally posted by: Fritzo

Originally posted by: NL5
Let the steak warm up to room temp before cooking it too........

I'd actually recommend against that as the center will cook too fast. Truthfully the best grilling steaks are barely thawed- the center remains a lot cooler and allows for perfect rare/medium rare.

You have your steaks cut too thin then.

No they're not. This will work with any thickness of steak.

Really, think about it. If the center of the steak is 40F and the outside is 70F, the inside is going to stay a lot cooler at the core during cooking, resulting in a nice rare steak.

If the center and the outside are 70F, the temp. difference is going to be a lot closer, meaning the inside of the steak will be more done by the time the outside of the steak is finished.

This technique is used in most of your chop houses that use a searer to cook steaks.

You ever actually cooked a steak like I am saying? The inside does not cook "too fast", in fact, stays nice and red. I used to work at a high end steak house, and that is where I learned this technique. I cook my steaks on a cast iron grill at very high heat (like every steak house I have ever been to - and I don't mean Sizzler ) If you have them "barely thawed" in the middle, they will come out "barely thawed". I like my steak red and dripping, but warm in the middle......

 

[FreshCrabLegs]

T-minus: 1hour 30minutes!

Do what you like, alkohoLiK, and disregard what the haters say in this thread.

Enjoy your dinner!

(e.g., I prefer rare, you prefer medium, they're your Porters cook'em like you like 'em.)

 

[Fritzo]

Originally posted by: sdifox

Originally posted by: Fritzo

Originally posted by: Ns1

Originally posted by: Fritzo

In the cooking world, people that only eat foods in only one way are considered in the same light as rednecks.

Just to add flames to the fire, in the cooking world foodies don't put A1 on steaks.

Are you part of the cooking world to know that? Because you're wrong. There's not many decent chop houses that don't add SOMETHING to a steak. Plain steaks these days are really passé. If you're paying $30 + for a steak, we want you to have a taste experience, not a Sizzler experience.

That means you are being shafted. Sauces are added to steak to improve its taste, nes pas? If you cannot present the steak au naturel, it means it's inferior quality and you are being ripped off. Salt and pepper only please.

LOL! If you go out to eat and get a steak nearly anywhere besides a diner, the steak you order is going to be covered in oil, and have some seasoning combination that contains salt, cracked pepper, and one or more of the following: onion powder, garlic (power or minced), coriander, thyme, sage, cayenne, curry, and even mustard. (Outback Steakhouse is rumored to soak their steaks in cola, but I can't confirm this). On top of this, it is most likely put through a tenderizer (a device that puts thin skewers through the steak).

I've got a 2 year degree from Zane State College in Culinary Arts (graduated in '93) and had been a caterer for over a decade during the 90's. I've cooked for country clubs and social events more times than you've looked at animal porn (and that's a lot!). Music and cooking are two big passions in my life that' I've become expert in. When someone comes along that Googled a couple of steak recipes then claims they know what they're doing and I'm wrong REALLY works me the wrong way.

 

[Ns1]

Originally posted by: Fritzo

Originally posted by: sdifox

Originally posted by: Fritzo

Originally posted by: Ns1

Originally posted by: Fritzo

In the cooking world, people that only eat foods in only one way are considered in the same light as rednecks.

Just to add flames to the fire, in the cooking world foodies don't put A1 on steaks.

Are you part of the cooking world to know that? Because you're wrong. There's not many decent chop houses that don't add SOMETHING to a steak. Plain steaks these days are really passé. If you're paying $30 + for a steak, we want you to have a taste experience, not a Sizzler experience.

That means you are being shafted. Sauces are added to steak to improve its taste, nes pas? If you cannot present the steak au naturel, it means it's inferior quality and you are being ripped off. Salt and pepper only please.

LOL! If you go out to eat and get a steak nearly anywhere besides a diner, the steak you order is going to be covered in oil, and have some seasoning combination that contains salt, cracked pepper, and one or more of the following: onion powder, garlic (power or minced), coriander, thyme, sage, cayenne, curry, and even mustard. (Outback Steakhouse is rumored to soak their steaks in cola, but I can't confirm this). On top of this, it is most likely put through a tenderizer (a device that puts thin skewers through the steak).

I've got a 2 year degree from Zane State College in Culinary Arts (graduated in '93) and had been a caterer for over a decade during the 90's. I've cooked for country clubs and social events more times than you've looked at animal porn (and that's a lot!). Music and cooking are two big passions in my life that' I've become expert in. When someone comes along that Googled a couple of steak recipes then claims they know what they're doing and I'm wrong REALLY works me the wrong way.

Hey whatever floats your boat. For reference, I don't mind herbs and spices on a steak. I hate sauces, with a passion. The ONLY steak I'll put a sauce on is a filet.

Your passion might be cooking, but my passion is eating. Top steakhouses around here offer sauces on the side, but all the foodies I know order it plain. By plain I mean without sauce, not without spice.

//edit

FFS, I won't eat at Ruth's Chris because of the slab of butter they put on top.

 

[Carbo]

Originally posted by: FreshCrabLegs
T-minus: 1hour 30minutes!

Do what you like, alkohoLiK, and disregard what the haters say in this thread.

Enjoy your dinner!

(e.g., I prefer rare, you prefer medium, they're your Porters cook'em like you like 'em.)

There's no room for calm and reason in this thread. Please be gone.

 

[Tiamat]

Originally posted by: Ns1


Hey whatever floats your boat. For reference, I don't mind herbs and spices on a steak. I hate sauces, with a passion. The ONLY steak I'll put a sauce on is a filet.

Your passion might be cooking, but my passion is eating. Top steakhouses around here offer sauces on the side, but all the foodies I know order it plain. By plain I mean without sauce, not without spice.

//edit

FFS, I won't eat at Ruth's Chris because of the slab of butter they put on top.

Wrap that filet with bacon, and you won't be needing the sauce

mmm steak