Comments on: Steak: How to Turn Cheap “Choice” Steak into Gucci “Prime” Steak

By: SteamyKitchen

SteamyKitchen — Fri, 20 Nov 2009 03:26:35 +0000

Andrea – nope! go for it! i’m in florida so we grill year round.

By: Andrea

Andrea — Fri, 20 Nov 2009 01:45:39 +0000

Are you aware of any reason why cooking the steak on the stove top (I’m thinking in a cast iron pan) would not work as well as grilling?

By: SteamyKitchen

SteamyKitchen — Thu, 19 Nov 2009 18:21:39 +0000

Annie,
Yes, pat very very dry after marinating. You can brush with sauce after on the grill if you’d like, as long as the marinade has sugar in it (promotes browning) it should be fine. But this is what you want to do:

1) pat dry
2) cook side 1 on preheated, super hot grill or pan until nicely browned
3) flip to cook side 2 until nicely browned
4) brush side 1 with marinade right before you flip again
5) flip to cook side 1 (turn down heat a bit) – now you are looking to cook the interior of the teak
6) brush side 2 with marinade right before you flip again
7) flip to cook side 2 to cook interior of steak until reaches desired temp.

Remember you’re also dealing with marinade that’s touched raw meat so make sure you give enough time.

By: Annie

Annie — Thu, 19 Nov 2009 18:04:49 +0000

Hi Jaden, thanks for this superawesomeomg blog! Steaks can be so complex and complicated, but then again, maybe that’s why it tastes like no other when it’s made just right.

What you mentioned about patting the steak dry was interesting (”steaming” the steak). If I marinade the steaks in a sauce, would I have to pat it dry just before grilling as well? And what do you think about brushing the steaks with the marinade during grilling?

Thank you!!!!!!!!!!

By: Cana ORal

Cana ORal — Sat, 14 Nov 2009 02:25:05 +0000

omg your hilarious … salt acts like a celebrity, well lets see how big a fan i become when i try this tomorrow. I am very interested to see if this works! thanks for the tips