Morton's: Hints on Cooking a Good Steak

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wheregreggeats.com
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2010/11/06 19:52:20 (permalink)

Morton's: Hints on Cooking a Good Steak

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    Foodbme
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    Re:Morton's: Hints on Cooking a Good Steak 2010/11/07 01:33:38 (permalink)
    The problem is most home-use grills don't get as hot as commercial restaurant grills to get that quick sear.
    #2
    edwmax
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    Re:Morton's: Hints on Cooking a Good Steak 2010/11/07 07:01:08 (permalink)
    .... Which is why using a very hot cast iron pan or very hot cast iron pan/griddle under the broiler works good.
    #3
    seafarer john
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    Re:Morton's: Hints on Cooking a Good Steak 2010/11/09 10:56:04 (permalink)
    A tip I learned from Mario Batali: Cook a steak for about 65% of its total time on the first side - 35% on the second side - turn it once sideways 90degrees after just a few minutes - do not turn it over until 65% of the time has elapsed. The first side, he calls the presentation side- the side you will serve showing to the diners. That presentation side will have great grill marks and look great, and it will taste great if you dont over-cook it.
     
    One other thing I have learned from experience: If you want to grill a boneless steak  (bone-in steaks always taste better to me) always tie it up, ( string around the circumference) so it wont shrink into a thin flabby mess.
     
    Cheers, John 
    #4
    mayor al
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    Re:Morton's: Hints on Cooking a Good Steak 2010/11/09 12:36:08 (permalink)
    I will grant that Morton's can cook a good steak. However After our experience with the arrogance and poor service by the employees of the local Morton's outlet, it will be a cold day when we will ever visit their establishment again.
     
    The cooking process can be duplicated in many environments. I find it interesting to listen and watch the various 'grill/broiler' operating techniques when they are presented on today's TV cooking demo shows.
    #5
    SeamusD
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    Re:Morton's: Hints on Cooking a Good Steak 2010/11/09 12:52:12 (permalink)
    edwmax

    .... Which is why using a very hot cast iron pan or very hot cast iron pan/griddle under the broiler works good.


    I second that. I don't have a choice but to do steaks that way as I don't have space for a grill. Especially good with a nice London Broil.
    #6
    mar52
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    Re:Morton's: Hints on Cooking a Good Steak 2010/11/09 12:59:46 (permalink)
    Both Morton's and Ruths Chris use infrared systems to sear their steaks.  They finish them off to proper doneness (like that word?) in an oven.
     
    You can do the same thing with a grill that has one infrared section.... sear, sear and move over to finish.
     
    Or...
     
    Replace your grill surface if possible with a cast iron grill.  They get the hottest because they retain the most heat.
     
    Or...
     
    If you can't find the exact cast iron replacement for your grill, there is nothing wrong with placing a smaller CI grill right on top of your existing grill surface.
     
    Again, sear, sear and finish it off on a cooler section of the grill.
    #7
    ann peeples
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    Re:Morton's: Hints on Cooking a Good Steak 2010/11/09 13:03:15 (permalink)
    With a whole tenderloin or rib roast, I set the oven at the highest temp( 550 on mine) and sear the hell out of it, then bake it at 325 to finish it off. Almost restaurant quality!
    #8
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