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BTD Forums  /  Cook Right 4 Your Type  /  The perfect steak or buffalo steak)?
Posted by: 1495 (Guest), Saturday, January 13, 2007, 10:50pm
Hi, I've been having success with slow cooking my grass fed steaks: but I'm in need of some foolproof methods of hooking up a steak that are way faster than slow roasting.  I've no idea how to hook up the perfect steak - any tips???!!  Thanks!
Posted by: ABJoe, Saturday, January 13, 2007, 11:46pm; Reply: 1
Before BTD, I grilled steaks...  Get the grill hot and put the steak on, leave it for about 5 minutes per inch thick, turn it over and repeat the time...  This usually gets the steak about medium.  You can marinade the steaks with spices to your taste, if desired...
Posted by: Brighid45, Sunday, January 14, 2007, 12:11am; Reply: 2
You might want to try marinating to soften the muscle fibers, since buffalo and bison tend to be pretty lean. I'd suggest papaya juice, or maybe cherry juice. Just pop the steak into a baggie or bowl with the juice and refrigerate for a few hours, then drain and grill. Also, ABJoe's suggestion of a hot grill is a good one. Quick searing works best. (You can also use a heavy cast iron skillet, but you'll get a lot of smoke.) Then let the steak 'rest' for a few minutes so the juices redistribute throughout the meat. That should help you get a more tender steak.
Posted by: italybound, Sunday, January 14, 2007, 3:57am; Reply: 3
Listen to Brighid, she's our chef around here. LOL. :-)
Just a quick ? Brig...........if you marinate the steak in cherry juice, will it retain that flavor? I know that sounds like a silly question but I've cooked it in the juice after marinating and I didn't like the taste at all!!  Don't want to go there again.  :-/
Posted by: OSuzanna, Monday, January 15, 2007, 12:11am; Reply: 4
Here's what a non-cook does. I get a steak as thick as I can, heat up a RevereWare steel frying pan, plop in the steak, sprinkle sea salt, fresh ground mixed peppercorns, cayenne or chili powder, thyme, garlic, green or purple onions. Turn it over and put most of the same on the other side, cut off little pieces to eat while cooking, and leave in long enough so it's not cold in the middle, then take to the couch and eat while being stared at by 2 dogs. Small gristly bits left over from chewing get given to the gristle-disposers staring from the floor. (Boy, do I miss those two at lunch at the office!!)
Posted by: Lola, Monday, January 15, 2007, 4:07am; Reply: 5
I m sure those two miss you, too!! lol
Posted by: OSuzanna, Monday, January 15, 2007, 8:56am; Reply: 6
Posted by: Schluggell, Monday, January 15, 2007, 9:01am; Reply: 7
Use a Seal-A-Meal and marinate it works really well - Seems to draw the marinate more into the meat..
And/or for real thick Steaks or Roasts the 'Cajun Injector' {a large Horse Syringe}.

Flip the steaks when the red juices start coming to the top...
Posted by: Brighid45, Monday, January 15, 2007, 1:46pm; Reply: 8

Using a heavy skillet like Revereware or cast iron works best. The secret to getting a great pan-fried steak is to have the skillet just under red-hot. If you use a pan that's too cool, all you will do is steam or par-boil the steak and make it tough. Searing does cause a lot of smoke, so be warned. Also, after you fry the steak let it rest for a few minutes to allow the juices to redistribute throughout the meat.

Pat--if you don't like the taste of the cherry juice, you can try papaya instead and just wash it off before you grill or pan-fry the steak. Marinating in fruit juice does alter the taste of the meat somewhat. You could try marinating in 'house' dressing--a mix of olive oil, garlic, a little sea salt if desired, and whatever herbs you think would taste good. Schluggell's suggestions for marinating are good ones.
Posted by: Henriette Bsec, Monday, January 15, 2007, 2:05pm; Reply: 9
What about red wine ?? or maybe red grape juice ?

I had a roast this weekend- I cut a piece of it  and had it the night before and I did not really care for the flavour- very strong almost metallic - It was grass fed australian beef.
Popped into a large bowl with red wine, galic, thyme-pepper and left it night over - cooked it in a very hot oven until medium rare- was very good - and tasted not at all metallic/ strong. It was so tender.....
Posted by: Schluggell, Tuesday, January 16, 2007, 8:45am; Reply: 10
Quoted from Henriette_Bsec
...I cut a piece of it  and had it the night before and I did not really care for the flavour- very strong almost metallic...

And what kind of bowl for marinating, and what kind of pan was it cooked in?

Posted by: Henriette Bsec, Tuesday, January 16, 2007, 10:18am; Reply: 11
Hi Schl¨ggel
- well the flavour was metallic  BEFORE I marinated it-
anyway flavour was good after marinating
in stoneware bowl ( le creuset) - and I cooked it in a stoneware dish as well.

I just think
1) it is the breed of beef that I don´t like
2) maybe because it is grassfed it makes the flavour even stronger- very dark  colour beef- with LOTS of iron ?
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