First steak ever for preteen


 
S

Scott Smith

TVWBB Pro
My son is 10 and now he's been starting to bug me that he wants to try his first steak. He's the oldest, and with the younger kids, we don't ever cook steak because nobody would eat it. How would you advise handling this semi-special event? The kid has already conquered most other foods and condiments (lately hot sauce and ordering steak tips at restaurants). What's the cut? Do you just throw some salt and pepper and butter on there? Do you start him with something tender and easy to chew or jump right in to chewing off the bone? Do you make an event of it? Make some for everybody or just him? Just looking for some ideas.
 
I would just make it for everyone, who doesn't like a steak? Even my picky eater kids will eat steak. I prefer a t-bone or a Porterhouse myself, but it's all good. Let us know how he likes it.
 
Hi Scott, that sounds like a fun thing to do with your son, definitely make a big deal out of it. I would start by letting him pick out the steak he wants. If your grilling the steak, I would let him do it himself.
 
Scott Smith said:
My son is 10 and now he's been starting to bug me that he wants to try his first steak. He's the oldest, and with the younger kids, we don't ever cook steak because nobody would eat it. How would you advise handling this semi-special event? The kid has already conquered most other foods and condiments (lately hot sauce and ordering steak tips at restaurants). What's the cut? Do you just throw some salt and pepper and butter on there? Do you start him with something tender and easy to chew or jump right in to chewing off the bone? Do you make an event of it? Make some for everybody or just him? Just looking for some ideas.
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From some of your other posts it looks like you are a 'seasoned' CI user - so I'd use that to cook your son's first steak on. :)

My recommendation would be to go New York strip as it still has vg beef flavor and can have good marbling as a rib eye - while having a slightly firmer texture than a softer (fattier) ribeye. That's just me.

Salt and pepper would be a perfectly good start into the land of steaks. Can't go wrong with butter in the CI for a nice sear and another layer of flavor.

For a first steak, I'd target for 'medium' on the doneness scale - first timers might be put off with too much red in the middle.

Use an instant read thermometer for internal temp of 135F and let your steak rest before portioning/slicing.

Just my recommendations - so many types and ways of cooking steaks. (y)
 
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Erik Tracy said:
From some of your other posts it looks like you are a 'seasoned' CI user - so I'd use that to cook your son's first steak on. :)

My recommendation would be to go New York strip as it still has vg beef flavor can have good marbling as a rib eye - while having a slightly firmer texture than a softer (fattier) ribeye. That's just me.

Salt and pepper would be a perfectly good start into land of steaks. Can't go wrong with butter in the CI for a nice sear and another layer of flavor.

For a first steak, I'd target for 'medium' on the doneness scale - first timers might be put off with too much red in the middle.

Use an instant read thermometer for internal temp of 135F and let your steak rest before portioning/slicing.

Just my recommendations - so many types and ways of cooking steaks. (y)
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Good points all - especially the temperature. I will need to discuss this with him because based on how my wife eats meat, he probably will be afraid to see much of any pink at all.

Don't want too much fat or grizzle.

Also remember that he's a kid and will probably want his own bottle of A1 steak sauce like he sees in the restaurants.
 
A simple steak (strip or a filet) and keep prep simple. Steak is too easily ruined by over zealous seasonings. S&P is all a good steak needs, not one for cooking or basting in butter as the smell of cooking butter turns my stomach (but that is me). Good instant thermo, teach him how to use it before his back is against the wall with a steak n a hot pan or hot grill. At the same time you're using the IR thermo also teach the "touch" test. I use that more than a thermo except on the pellet grill.
Once basics are down pat he can experiment
 
Scott Smith said:
Good points all - especially the temperature. I will need to discuss this with him because based on how my wife eats meat, he probably will be afraid to see much of any pink at all.

Don't want too much fat or grizzle.

Also remember that he's a kid and will probably want his own bottle of A1 steak sauce like he sees in the restaurants.
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As long as you ask your son to try a piece plain first before going to the sauce. ;)
 
It’s his first steak so you want it to be a great experience for him. I’d choose a filet mignon because it’s already tender and has very little, if any fat on it. A little SPG after coating the steak with a little olive oil and onto the grill until medium well (barely pink inside). Alternately, you could get a much cheaper sirloin steak (also little fat), sous vide it for tenderness, pop it on a hot grill after reaching temperature to get the desired crust color and go from there. I agree with you about A1 sauce availability. I remember when I was a little kid, I used to put Ketchup on my steak. Serve it with a side dish he likes—I’d probably go with french fries or tots.
 
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