question for chefs

we had the best ever steak at the peppermill hotel reno

so delicious and tender

which makes me ask,what type of steak is it ,how is it prepared,i think it is roasted first then grilled

we dont have anything like this in the uk unless i,m mistaken

question for chefs

More than likely either a fillet or ribeye.

question for chefs

If it had flavor you definitley will not find it in the UK you are correct there ;-)

why tho??

our country does not try

the steak i had could not be too difficult or expensive to present yet we could never expect food so nice yet inexpensive here!

must be an explanation?

your food in general,buffets etc in vegas .

even fast food puts ours to shame!!

then again same story all over the world!!

I mean this with a sense of humor. Quit boiling it.

I%26#39;m not a chef. But I do know how to BBQ rather well. I worked for a deli in CA that won many awards for their BBQ and Smoked meats. I learned a thing or two while I worked there (6 years). They use a dry seasoning on their meats before cooking. They let it soak in from a day to a week before it%26#39;s cooked.

Something I have turned to doing here in Vegas is marinating meats in zip lock bags. I%26#39;ll put steaks, Chops, or Chicken breasts in a combination of Beer, Salsa, Mustard, BBQ sauce and spices. Make sure the meat is fully coated and get out as much air out of the bag as possible before sealing. Put it in the fridge for 2 days. Then BBQ over a low flame for 40 minutes to an hour. Turn whenever the meat starts to get hot. You don%26#39;t want to burn the meat.

In CA I would BBQ over oak wood. Here in Vegas I use a gas BBQ and oak chips for flavor. I would never use charcoal briquets. I hope you get to try this way of adding extra flavor to meat.

Pt485,

I think you have the preparation of the steak reversed. It is common to sear the exterior of a steak with very high heat (typically by using a flat cast iron grill) and then finishing it in the oven. This searing seals in the juices. Using the oven to finish it is required because if you use this method with a thick cut like a filet, you will either have an extremely burnt outside or a raw inside of your steak.

P.S. Please don%26#39;t think that because I said this is common, that it is the most common way to cook steaks. The most common is, as Vegasman said, to cook it over an open wood, charcoal, or gas fire.

bigalbr you can also use your method on a gas grill. Heat the grill to very hot, then put the filet on and sear the outside giving it a quarter turn on each side and flipping only once. Reduce heat if not turning the grill off all together and use it like an oven, with thickness determining time. Works well with any thicker meat: hamburgers, steaks, big chicken breast, even fish.

Myth, searing meat seals in more juices. False. If you take two steaks of the same cut, size, and weight before cooking. Grill or pan roast one over high heat, then reduce cooking temp untill desired doneness will weigh less than the other one just place in a 350 degree oven until the same doneness is achieved.

The point of searing is to carmelize the surface to bring out the complex flavors, not seal in juices.

Just so long as there is a reason for doing it because I like the way the grill marks look.

Going back to the original question, don%26#39;t we in the US age our beef? Could that be part of the answer?

Do we age beef?

Depends what you are talking about. If you are referring to what supermarkets carry, the only aging is what is done from slaughter to the counter. Aged meat looses weight by loosing moisture. Most commercial beef inject liquid to increase weight.

Prime and resaurant grade beef is aged any where from 3-to-28 days. There are two processes wet aging and dry. Then there are those special restuarants like Peter Lugers in Brooklyn, Steakhouse @ CC and other high-end steakhouses who have their own grading and secret aging processes.

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