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Poaching beef [moved from General Chowhounding Topics]

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How do I poach beef steak in butter or oil before grilling?

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  1. Is this a recipe that you are following? Have never heard of such a method (not that I'm any expert!)...the idea of poaching beef at all, except for maybe meatballs, sounds pretty unusual and well, yes, BAD to me! To me, it seems you would just season it and then grill it, period. Hopefully, someone else will have more insight!

    2 Replies
    1. re: Val

      Friday July 27th's USA Today's Life section, article on steak houses---StripSteak purports to use this method of poaching then grilling.

      1. re: elgordoboy

        Thanks! I just don't think I could bring myself to do it--poach a steak...but I did a google search on poaching beef and it seems to be done to beef tenderloin of all things. I need to be more open-minded, I guess!

    2. What kind of steaks do you have? Unless you have a cut of meat suitable for pot roast or stew, I wouldn't braise (or poach). An example of braised beef would be beef bourguignon. Sear your steaks over direct heat on your grill on both sides, then move to indirect heat to finish. If you have a charcoal grill, build the fire on one side to create different temperatures. You can finish your steaks with your choice of compound butter while they rest.

      1. Beef "grill" cuts, IMHO, is bad meat to poach and then grill. It tends to dilute the flavor.