[hollow]

i'm not much of a chef either, basically all i can cook is 2min noodles and a mean steak.

we have this hotplate grill thing.. it kinda looks like this:



I let it heat up (gas/electric thingy near max) for a few mins, lightly rub oil on each side of the meat



then chuck it on, 2mins each side, then depending on the thickness (eg picture above I'd modify and maybe do 2.5/2.5 then 1 since its kinda thick) of the meat I might leave it on for another 1min each side. I make a small cut in the thickest part, if its lightly pink in the middle she's good as done. I let the meat sit for about 5mins, then eat it with mashed potatos or some vegies.

When you go to buy it, dont worry if its too thick, sometimes I use a meat beater:



Some crazy people will tell you that they prefer well-done steak. They suck. Also after say 20 steaks you just tend to get a feel for when its cooked enough, so your first couple might suck. It's a tweaking process. I mostly cook 7's (Striploin): http://www.primequalitymeat.com.au/y...hp?Search=beef

edit: some say grilled over goals is better, but that takes setup time etc

[Wild Dan Hibiki]

Originally Posted by GOGOsince'03

another thing everyone in the world should try is Kobe' beef. Its around if you know where to find it. Make sure its Jappanese Kobe' tho, ther is a difference.
Kobe' beef is cows that are fed hopps and drink beer only. The cows are suspended in the air one foot off the ground and are massaged 24 hours a day! Their muscles never get a cahnce to develope so ther is no tuffness whatsoever. Every peice of the cow is marbled with the most flavorful fat content on earth. Its a little more expensive, obviously, but man you will never look at a steak the same ever again

the locals tell me that theres an even better beef in japan than kobe, and kobe is just what they throw to foreigners. will definitely try it out.

[Wild Dan Hibiki]

tips on keeping the juices in? i used tongs and i didnt poke it with a for but juice still came out.

[Wild Dan Hibiki]

TTT! i'm cooking some sirloin strips tonight

[Raw Sinew]

"Recipes" for STEAK?

Go get a steak, apply open flame and eat. Wanna get NUTZ? Toss a little crushed peppercorn on it.

Marinades, mallets and seasonings from Canuckistan need not apply.

Charcoal is not only > gas it fucking dominates it. The pan/oven thing is ok in a pinch.

[Jaxx]

Google Steak Au Poivre and Steak Diane.

[Benji Snap]

I would have cooked like 100 steaks the last couple months and tried many methods and this is the single best method I have found.

I use thick New York strip sirloin steaks and cook them medium rare using a gas bbq with a hotplate and grill.

Take the steak out of the fridge to thaw, pat dry, season both sides with steak seasoning/black pepper and lots of sea salt. This will draw all the water out of the steaks and the salt and seasoning will replace the water and sink deep throughout the meat, completely tenderising it. If you add salt just before you place it on the heat you are steaming the steak. It won't be as tender and succulent either.

Leave it for atleast an hour. Come back and wash the steaks under water... pat completely dry. The seasoning has sunk through the meat with the salt. Oil the steaks very well or butter them... I prefer butter.. I spread the butter over the steaks like its a piece of bread. This is instead of oiling the bbq.

I use a BBQ to cook, heat the hotplate and the grill up to maximum heat. Close the bbq lid instead of leaving it open, I give it atleast 10 minutes. The hot plate is smoking by then and the bbq thermometer is over 250degree celcious. Place the steak on the hotplate and sear one side for 1min, turn, sear for the same time again. Put the steak on the grill plate now back on its original side and grill for 1:20s each side. I know they say to turn only once but I've tried searing only and grilling only, but the combination of searing at very high heat and then using the grill has given me the best steak.