Leaving your steaks out on the counter to get them to room temp?? Cant that cause food poisoning?? Never tried that - hmmm if everyone else does it I guess it should be safe?

Ours are medium-well - you could scroll back and see cooking times for BBQ and broiling in the oven, just increase your time a bit. If you follow all the other tips in here, like having the steak at room temp before cooking, picking decent steaks from the store, adding butter or seasonings after the steak is cooked - well done or not, that steak is going to be very tender. Give it a try

First of all, we're just talking a couple hours, not all day. Second, bacterial contaminants remain on the exterior of whole pieces of meat, so when you then grill the steaks all the bacteria gets killed. Yes, it's safe.

Never, never do this with ground meat. Ground meat has bacterial contaminants ground into the interior of the meat. I should have said this before.

....Off the subject, but Daryl I love this quote. Just recently watched a tv show about John Hutchinson. Pretty intriguing.

And just to stay on topic....I love steak. I love all steak. Cooked every way. When I was a kid, my mom never cooked steak, and my grandparents always pan-cooked it to the consistency of shoe leather. The only worthwhile part was the crispy bits of fat around the outside. It wasn't until I met my husband and his family that I learned the pleasures of a thick, rare, juicy filet.
Mmmm!

Anyone here enjoy buffalo/bison steaks? They've become a fave, second only to my beloved cow meat.

Thanks for the info!! I will give it a try next time I make steak -

I will, and thank you, and everyone, for such a great thread.

It is a terrific thought I've never believed faith and reasoning had to be antagonists.

Ditto! Also, ground meat should always be cooked to at least medium well for the same reason.

i have learned a few things from this thread thank you sooo much for posting it. I will no longer buy my steaks from my grocery store and will go to my neighborhood butcher shop.

And I looove my grill mates seasonings.

My DH says ground should be cooked to well for this reason: I guess ecoli happens on the surface of meat, so steaks are fine cuz any cooties get killed when cooked. But ground meat, well..cooties could still be lurking in the center of that medium burger.

Works for me. But I like well done burgers, makes em crispy.

Great thread! Some good tips -- and like many of you, we'll be having steak tonight! LOL

I do like bison! Costs a bit more, and sometimes hard to find, so we don't have it often, but I like it a lot, and it has the advantage of being grass-fed.

Lene'

First off, I have always defrosted all meat and poultry out on the counter, and I have NEVER gotten food poisining, though of course its possible. My parents always did this while I was growing up, so maybe my system is used to a little bacteria or something. If you think about "aged beef" , they actually leave that out until it starts to rot, and it is awesome tasting and pricey to boot.

Second, I wanted to comment about this



I just wanted to say that if you like your steak "black and blue" like I do, you might actually want your steak to be icey cold so the outside will get nice and charred and the inside will stay rare

One more thing: I noticed that a lot of people salt their steaks before cooking - I always thought that you shouldn't salt beef before cooking, because it will draw all the juices out and dry the meat out. Has anyone else heard this? I could be wrong.

For the summer, I season a inch thick steak (with Roast beef seasoning), broil for 8-10 min each side. I take it out cover it and let it sit. Then I slice it thinly and let it sit in the juices alittle longer. I put in freezer baggies (3-5 meals, depended on size of steak) and freeze. For work, I bring a frozen bag, leave it in my work bag and eat it as is. If its more pink than I like, I might nuke the bag for 30 sec. Its a cool lunch for hot days.

Cast Iron Skillet is essential in cooking a steak on the stove top.