Active Low-Carber Forums
Atkins diet and low carb discussion provided free for information only, not as medical advice.
Home Plans Tips Recipes Tools Stories Studies Products
Active Low-Carber Forums
A sugar-free zone


Welcome to the Active Low-Carber Forums.
Support for Atkins diet, Protein Power, Neanderthin (Paleo Diet), CAD/CALP, Dr. Bernstein Diabetes Solution and any other healthy low-carb diet or plan, all are welcome in our lowcarb community. Forget starvation and fad diets -- join the healthy eating crowd! You may register by clicking here, it's free!

Go Back   Active Low-Carber Forums > Main Low-Carb Diets Forums & Support > Kitchen: Low-Carb Recipes > Kitchen Talk
User Name
Password
FAQ Members Calendar Mark Forums Read Search Gallery My P.L.A.N. Survey


Reply
 
Thread Tools Display Modes
  #1   ^
Old Mon, Apr-04-11, 14:17
*Jenn*'s Avatar
*Jenn* *Jenn* is offline
Senior Member
Posts: 322
 
Plan: IF/VLC
Stats: 258/219/145 Female 63 inches
BF:
Progress: 35%
Default What is your favorite method of preparing and cooking a steak?

How do you achieve that steakhouse tenderness at home?
Reply With Quote
Sponsored Links
  #2   ^
Old Mon, Apr-04-11, 14:22
katoman's Avatar
katoman katoman is offline
Counterweight
Posts: 1,664
 
Plan: VLC/Moderate Protein
Stats: 291/251.4/150 Female 63.25"
BF:72%/62.5%/26%
Progress: 28%
Location: NW Louisiana
Default

What steakhouse tenderness? I poke a fork in it and wait to hear it MOO!
Reply With Quote
  #3   ^
Old Mon, Apr-04-11, 14:25
rick77f rick77f is offline
New Member
Posts: 6
 
Plan: Atkins
Stats: 267/194/181 Male 5'10"
BF:
Progress: 85%
Location: OC, CA
Default

Most of the time I do it like this:

Preheat oven to 400*

Preheat Cast Iron skillet on stove, high heat, about 10 minutes

Rub small amount of olive oil on room temperature steak, sprinkle healthy amount of coarse sea salt and fresh pepper on each side

Throw the steak in the pan to sear for 2 minutes, flip, then cook for 2 more minutes

Grab the entire pan and put it in the preheated oven for 5-10 minutes depending on how done you like it cooked

Remove from oven, place on tray to stand for 5 minutes, and place a cube of butter on top

After 5 minutes transfer to your plate and enjoy!
Reply With Quote
  #4   ^
Old Mon, Apr-04-11, 15:12
minerva200 minerva200 is offline
Senior Member
Posts: 174
 
Plan: Paleo/Primal VLC
Stats: 348/316/190 Female 72 inches
BF:
Progress: 20%
Location: Thunder Bay Ontario
Default

Quote:
Originally Posted by rick77f
Most of the time I do it like this:

Preheat oven to 400*

Preheat Cast Iron skillet on stove, high heat, about 10 minutes

Rub small amount of olive oil on room temperature steak, sprinkle healthy amount of coarse sea salt and fresh pepper on each side

Throw the steak in the pan to sear for 2 minutes, flip, then cook for 2 more minutes

Grab the entire pan and put it in the preheated oven for 5-10 minutes depending on how done you like it cooked

Remove from oven, place on tray to stand for 5 minutes, and place a cube of butter on top

After 5 minutes transfer to your plate and enjoy!



Ditto

Only changes is most times I reach for coconut oil over oilve and sometimes I make my own rub with coconut oil, S&P, Montreal Steak Spice, and mixed BBQ spices.

Doneness can be assessed by touch - softer = rarer ; Hard = cooked to death.

Remember to let it rest so all the juices stay in the meat when you cut it.
Reply With Quote
  #5   ^
Old Mon, Apr-04-11, 15:04
Rlynnbaker Rlynnbaker is offline
New Member
Posts: 20
 
Plan: Atkins
Stats: 175/162/130 Female 66
BF:
Progress: 29%
Location: Pacific NW
Default

No idea. But my partner who is a cook will tell you that it depends on the cut of the meat. So from now on, I look up on the internet or ask him if he is home how to cook whatever cut I happen to buy.
Reply With Quote
  #6   ^
Old Mon, Apr-04-11, 15:06
Mirrorball's Avatar
Mirrorball Mirrorball is offline
Senior Member
Posts: 753
 
Plan: Intuitive eating
Stats: 200/125/- Female 1.62m (5'4")
BF:
Progress: 97%
Default

It depends on the cut, but I usually just sear for 2-3 minutes per side, sprinkle salt and pepper on each side and wait a few minutes before eating it. I like it rare. If it's beef tenderloin, which is a bit flavourless, I season it with paprika, garlic powder, cayenne and salt.
Reply With Quote
  #7   ^
Old Mon, Apr-04-11, 15:34
fire_dancr's Avatar
fire_dancr fire_dancr is offline
Senior Member
Posts: 781
 
Plan: Atkins
Stats: 266/222/166 Female 65 inches
BF:
Progress: 44%
Location: Cincinnati
Default

I use Montreal Steak Seasoning or salt and pepper. Throw it on a cooling rack on top of a cookie sheet in the oven on your lowest temp for a half hour. Get your iron skillet hot hot hot and throw it on each side for a minute. This is for a perfect medium rare all the way through. I got this technique from Vesna Kovach. Here is the link http://www.how-to-cook-with-vesna.c...cook-steak.html
Reply With Quote
  #8   ^
Old Mon, Apr-04-11, 16:21
RaceGirl28's Avatar
RaceGirl28 RaceGirl28 is offline
Senior Member
Posts: 972
 
Plan: Atkins Pre-Maintenance
Stats: 215/134.8/130 Female 62 inches
BF:
Progress: 94%
Default

I preheat a cast iron skillet to med/high heat. Add olive oil and butter. Season my steaks on both sides with

2T lemon pepper
1T Lawry's seasoned salt
1/2 tsp coarsely ground pepper
1 tsp kosher salt

Sear for 4 minutes on side one, flip and cook 5 more minutes.
Reply With Quote
  #9   ^
Old Tue, Apr-05-11, 00:05
Ayustar's Avatar
Ayustar Ayustar is offline
Senior Member
Posts: 2,967
 
Plan: Human Experimentation
Stats: 170/100/105 Female 4'10
BF:
Progress: 108%
Location: London, Ontario, Canada
Default

This is what I do:

Make sure to buy a grilling steak *Not marinating steak, I hate them.*

I heat a Teflon pan to medium-high heat, so pretty damn hot.

The only thing I season my steak with is salt, pepper and good quality soy sauce.

Put it in the pan.

Don't touch it!

2 minutes, each side.

Plate.

Eat.

Happy!
Reply With Quote
  #10   ^
Old Tue, Apr-05-11, 13:04
Buttoni's Avatar
Buttoni Buttoni is offline
Patience Personified
Posts: 3,234
 
Plan: LC/OMAD
Stats: 199/188/130 Female 5'3"
BF:5'5" tall
Progress: 16%
Location: Temple, Texas
Default

Characoal-grilled over a really hot bed of coals: charred nicely on the outside, medium-rare on the inside. Absolutely nothing put on the meat until it is on the table.
Reply With Quote
  #11   ^
Old Tue, Apr-05-11, 14:02
indie's Avatar
indie indie is offline
Senior Member
Posts: 3,271
 
Plan: atkins
Stats: 235/195/175 Female 5ft 6 in
BF:
Progress: 67%
Default

Heat a well seasoned cast iron skillet until it is just barely smoking.

Add steak (no oil) sear 2-2 1/2 minutes and flip.

Sear other side same amount of time. Remove to plate. Add seasonings.

I use sea salt, cracked pepper and garlic powder. Flip steak and season other side. Allow to rest a few minutes and it will retain its own juices.

This makes a steak that is seared on the outside and medium rare on the inside.

Add to the minute time if you want it more well done.
Reply With Quote
  #12   ^
Old Wed, Apr-06-11, 02:08
kelrivas's Avatar
kelrivas kelrivas is offline
Senior Member
Posts: 188
 
Plan: 80/20 Low Carb Paleo
Stats: 250/190/145 Female 63 in
BF:
Progress: 57%
Location: Southern California
Default

I use the cast iron method in the winter and the BBQ in the summer...I never use oil on it until its cooked then I only add a little butter to the top of it for flavor along with garlic, salt, and fresh cracked pepper...mushrooms when I have them....

You need a good piece of meat... that is critical. Look for evenly marbled steaks

http://www.foodsubs.com/MeatBeefLoin.html has a great article...

Alton Brown from food network has a great show on how to use a cast iron skillet for a steak. Never use a fork to cook your steak because you don't want to pierce it and looks its juice...
Reply With Quote
  #13   ^
Old Wed, Apr-06-11, 06:39
krystalr's Avatar
krystalr krystalr is offline
Induction ≠ Atkins
Posts: 5,886
 
Plan: Atkins
Stats: 270/164/180 Female 69 inches
BF:28%
Progress: 118%
Location: Frisco, TX
Default

I never do the casto iron method because it makes too much smoke for my sensitive detectors

I always use the grill - even in the middle of winter. Preheat it HOT, toss on the steak. 2 minutes, quarter turn, 2 more minutes. Flip, 2 minutes, quarter turn, 2 minutes. Top with compound butter, rest for 5, and eat!
Reply With Quote
  #14   ^
Old Wed, Apr-06-11, 11:20
GlendaRC's Avatar
GlendaRC GlendaRC is offline
Posts: 8,787
 
Plan: Atkins maintenance
Stats: 170/120/130 Female 65 inches & shrinking
BF:
Progress: 125%
Location: Victoria, BC Canada
Default

Quote:
Originally Posted by krystalr
I never do the casto iron method because it makes too much smoke for my sensitive detectors

I always use the grill - even in the middle of winter. Preheat it HOT, toss on the steak. 2 minutes, quarter turn, 2 more minutes. Flip, 2 minutes, quarter turn, 2 minutes. Top with compound butter, rest for 5, and eat!

Yep, that's how I do it too. I got tired of having to run to the neighbours on both sides to reassure them that I'm not burning the place down, I'm just cooking. The joys of apartment living!
Reply With Quote
  #15   ^
Old Wed, Apr-06-11, 14:02
fire_dancr's Avatar
fire_dancr fire_dancr is offline
Senior Member
Posts: 781
 
Plan: Atkins
Stats: 266/222/166 Female 65 inches
BF:
Progress: 44%
Location: Cincinnati
Default

Quote:
Originally Posted by GlendaRC
Yep, that's how I do it too. I got tired of having to run to the neighbours on both sides to reassure them that I'm not burning the place down, I'm just cooking. The joys of apartment living!


True it saw really super smokey when I did it and DH had to open all the windows lol
Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

vB code is On
Smilies are On
[IMG] code is On
HTML code is Off



All times are GMT -6. The time now is 02:17.


Copyright © 2000-2024 Active Low-Carber Forums @ forum.lowcarber.org
Powered by: vBulletin, Copyright ©2000 - 2024, Jelsoft Enterprises Ltd.