|
I don't really buy that seasoning half an hour in advance really tenderizes the steak all that much. I would be very interested in your a/b testing the two steaks. Half an hour isn't really enough time, and that method should - from what I can tell - actually end up drying out your steak more than anything (because half an hour isn't quite enough time for the liquid wrung out by the salt to get re-absorbed). I think, instead, your phenomenon is just that the steak is coming out properly seasoned when most people eat their steak underseasoned, and you're attributing the improvement in flavor (ie, "meatiness) to that. As an alternative, I'd recommend using a jaccard tenderizer and seasoning after cooking. But, as always, if it works for you, bueno bueno.
|
#
?
Jun 11, 2013 21:14
|
|
|
|
| # ? May 14, 2024 21:07 |
|
|
Though this might be useful here: Foodlab's myths regarding steak http://www.seriouseats.com/2013/06/the-food-lab-7-old-wives-tales-about-cooking-steak.html Most is well-known to those in this thread, but the summary is nice.
|
|
#
?
Jun 11, 2013 22:18
|
|
|
No Wave posted:I don't really buy that seasoning half an hour in advance really tenderizes the steak all that much. I would be very interested in your a/b testing the two steaks. Half an hour isn't really enough time, and that method should - from what I can tell - actually end up drying out your steak more than anything (because half an hour isn't quite enough time for the liquid wrung out by the salt to get re-absorbed). What I might do one evening, then, is try cooking several small steaks by different methods and then compare them, side-by-side, to see which method had more influence on the flavor/tenderness. For scientific purposes, of course.
|
|
#
?
Jun 12, 2013 00:38
|
|
|
beefnchedda posted:Though this might be useful here: Foodlab's myths regarding steak That being said I do disagree that seasoning after cooking doesn't make a satisfactory product - I saute my shallots/arugula and clean my kitchen before I eat, so my meat ends up resting for ten minutes before I get to it anyways, meaning the seasoning is in the meat at this point (I season immediately after finishing cooking the meat). I also like the salty, crusty exterior on a steak - it's gratifying to bite through to the tender middle, mixing the two in your mouth to create a properly seasoned product. But seriously, everyone buy a thermapen. Spookyelectric posted:What I might do one evening, then, is try cooking several small steaks by different methods and then compare them, side-by-side, to see which method had more influence on the flavor/tenderness. To share my own experience, I haven't found the amount of time before seasoning to really matter in terms of tenderness. Jaccarding I recommend for any piece of meat you'd want softer. The most effective way of making a piece of meat tender is to slice it thinly across the grain (most easily done by cutting at a bias). This changes the nature of the dish somewhat, but that's okay, because tough steak is pretty flavorful anyways so you don't need a big mouthful like you'd need with filet. No Wave fucked around with this message at 01:46 on Jun 12, 2013 |
|
#
?
Jun 12, 2013 01:40
|
|
|
He has a new article about sous vide-ing steak: http://www.seriouseats.com/2013/06/video-how-to-cook-your-steak-sous-vide-in-a-cooler.html This is similar to the recipe found in Modernist Cuisine at home. Definitely trying this on my next camping trip.
|
|
#
?
Jun 13, 2013 02:01
|
|
|
beefnchedda posted:Though this might be useful here: Foodlab's myths regarding steak Came here to post this, there's quite a few people in here wasting time doing unnecessary things.
|
|
#
?
Jun 14, 2013 05:33
|
|
|
I would like to post a recipe that I don't think anybody should try. I am making a knife, and to do that you have to heat the knife to ~1500 degrees. I decided that after I pulled the knife out I should try to cook a steak. Here is the apparatus:  Here is the steak cooking:   Here is the final result:  I prefer my steak blue, and this was definitely blue. It got about 30 seconds per side on the forge and was burned and unpleasant as hell. So, if ever you dudes get the idea to heat treat a knife and then cook a steak on your ~1500 degree fire, don't. Just enjoy knifemaking, don't try to collude steakmaking.
|
|
#
?
Jun 15, 2013 04:37
|
|
|
 Beautiful. Just beautiful. 
|
|
#
?
Jun 15, 2013 04:56
|
|
|
Wow. I love seeing poo poo taken to extremes - thanks for going there for us.
|
|
#
?
Jun 15, 2013 14:20
|
|
|
Can someone point me to a good neutral oil for steak cooking that has a smoke point above 1500 degrees? tyia
|
|
#
?
Jun 15, 2013 14:28
|
|
|
Doom Rooster posted:Can someone point me to a good neutral oil for steak cooking that has a smoke point above 1500 degrees? tyia Is this a joke?
|
|
#
?
Jun 15, 2013 15:13
|
|
|
I would have seared that steak for 10-15 seconds.
|
|
#
?
Jun 15, 2013 15:47
|
|
|
VERTiG0 posted:Is this a joke? No, not at all 
|
|
#
?
Jun 15, 2013 16:07
|
|
|
Stalizard posted:I would like to post a recipe that I don't think anybody should try. I am making a knife, and to do that you have to heat the knife to ~1500 degrees. I decided that after I pulled the knife out I should try to cook a steak. Goddamn, how loving metal are you?
|
|
#
?
Jun 16, 2013 04:50
|
|
|
Stalizard posted:I would like to post a recipe that I don't think anybody should try. I am making a knife, and to do that you have to heat the knife to ~1500 degrees. I decided that after I pulled the knife out I should try to cook a steak. a man who wouldn't try cooking a steak on this is a shameful man. you've done well.
|
|
#
?
Jun 17, 2013 08:25
|
|
|
Grilled some bacon wrapped elk steaks last night. Better than beef in my opinion.
|
|
#
?
Jun 21, 2013 17:05
|
|
|
Get your meat Accidentally go way overboard on salt and pepper  Oh well, might as well let it rest for 45 minutes before trying to fix it  Sear the gently caress out of it and eat  How'd I do? I'm not even sure if this was a steak cut and I'm so jealous of you guys with your thick cuts that I can't seem to find here. For the record next time I'll use much way less salt. I think I overcooked it too cause I pulled it out at 120º F but when I set it on the plate my thermometer was telling me 140º F and it was freaking me out. At least it was still pink instead and it was still delicious albeit salty.
|
|
#
?
Jun 21, 2013 18:54
|
|
|
looks good! maybe a little over if you were going for medium rare, but what really matters is how it tasted to you. if it was tender and you enjoyed it, mission accomplished.
|
|
#
?
Jun 21, 2013 19:32
|
|
|
Boris Galerkin posted:Get your meat
|
|
#
?
Jun 21, 2013 20:06
|
|
|
Carryover heat is what you measured. The equilibration of the hotter surfaces with the cooler insides. Getting a thicker cut steak will make it easier to do rarer temps.
|
|
#
?
Jun 21, 2013 20:42
|
|
|
GrAviTy84 posted:Carryover heat is what you measured. The equilibration of the hotter surfaces with the cooler insides. Getting a thicker cut steak will make it easier to do rarer temps. He should just pull everything sooner. Black and blue is the only doneness for me 
|
|
#
?
Jun 21, 2013 21:44
|
|
|
Am I silly for thinking about leaving a digital probe in my steak and just flipping it on medium heat in a dry cast iron skillet til it hits 118? To me this sounds like dinner.
|
|
#
?
Jun 25, 2013 00:55
|
|
|
toplitzin posted:Am I silly for thinking about leaving a digital probe in my steak and just flipping it on medium heat in a dry cast iron skillet til it hits 118? Curious about how you're going to handle the physics of this, but the logic is sound! Remember to season your meat and to let it rest!
|
|
#
?
Jun 25, 2013 01:09
|
|
|
No Wave posted:Do this on very very high heat to start, turn it down to mid-high after you give each side the initial sear. I was a little slow getting it off the stove, so I overshot a wee bit on the carryover, but it was delicious. I did the flip every 30ish seconds, to alternate halves of the pan, there was no initial sear, just one that built up. Left the probe in:  Carryover: oops.  With a mushrooms and red wine.  Color of yum, sorry for the quality drop, but the lighting sucks out of the kitchen. Closer to the bone it got rarer. 
|
|
#
?
Jun 25, 2013 02:07
|
|
|
It's a ribeye, so the carryover actually served you well. Individual opinions vary but mid-rare is generally the preferred preparation for ribeyes in high-end restaurants. So what I mean to say, is, really, nicely, done!!!
|
|
#
?
Jun 25, 2013 02:10
|
|
|
Get your pan hotter.
|
|
#
?
Jun 25, 2013 03:08
|
|
|
Did you dry the steak with a kitchen towel before searing? The times I forget that I get a sub-par crust. Looks nice on the inside though.
|
|
#
?
Jun 25, 2013 15:27
|
|
|
Has anyone switched to the reverse-sear method? I keep reading that it works much better.
|
|
#
?
Jun 25, 2013 15:32
|
|
|
I do it when I dabble in tepid puddles, as searing before sous vide cooking will give a worse result than vice versa. It was a nice sear, A+ would eat again.
|
|
#
?
Jun 25, 2013 15:44
|
|
|
VERTiG0 posted:Has anyone switched to the reverse-sear method? I keep reading that it works much better. No Wave fucked around with this message at 07:54 on Jun 30, 2013 |
|
#
?
Jun 25, 2013 15:52
|
|
|
Picked up a tri-tip roast today. I don't have a sous-vide setup, so I decided to try the low-and-slow oven method. Now I just need to work on knife skills.
|
|
#
?
Jun 30, 2013 07:06
|
|
|
Bob Morales posted:I really like the Serious Eats post about pan-seared steaks: This post changed the way I experienced steak. The first time I tried this, it came out better than any steak I had ever eaten before. Probably not saying much, since I've never gone to a fancy steakhouse. I didn't even have a thermapen at the time, but that was quickly remedied. I had bought the steaks in bulk at a local BJs, so I cooked them all at once. We had one left over, so I fridged it. Coming home late one night, I only had the energy to throw the whole frickin steak in the microwave. The microwaved steak was still better than any steak I had before.
|
|
#
?
Jul 21, 2013 22:33
|
|
|
If I still ate meat I'd be curious as to the effect of liquid nitrogen on a steak pre-cooking. As far as I understand it, slow freezing alters the texture, as big ice crystals form between the muscle fibres. Liquid nitrogen would freeze it much more quickly and therefore make smaller crystals, causing a different effect on the fibers. A quick (30 sec?) dunk, followed by immediate frying might be interesting so far as texture goes. My theory is that the disrupted cells on the outer surface would brown more quickly and be crisper. Probably a waste of a perfectly good steak, but you never know.
WD40 fucked around with this message at 02:12 on Jul 22, 2013 |
|
#
?
Jul 22, 2013 02:09
|
|
|
WD40 posted:If I still ate meat I'd be curious as to the effect of liquid nitrogen on a steak pre-cooking. As far as I understand it, slow freezing alters the texture, as big ice crystals form between the muscle fibres. Liquid nitrogen would freeze it much more quickly and therefore make smaller crystals, causing a different effect on the fibers. A quick (30 sec?) dunk, followed by immediate frying might be interesting so far as texture goes. My theory is that the disrupted cells on the outer surface would brown more quickly and be crisper. Probably a waste of a perfectly good steak, but you never know.
|
|
#
?
Jul 22, 2013 03:17
|
|
|
swampcow posted:Coming home late one night, I only had the energy to throw the whole frickin steak in the microwave. The microwaved steak was still better than any steak I had before. Wait, you cooked a whole steak in a microwave? 
|
|
#
?
Jul 22, 2013 15:06
|
|
|
Doh004 posted:Wait, you cooked a whole steak in a microwave?
|
|
#
?
Jul 22, 2013 16:37
|
|
|
If it was rare in the middle it wasn't already cooked completely, and was almost certainly cooked further by the microwave. For future reference, swampcow, leftover steak is great cold. I like to slice it thinly and use it in a sandwich with horseradish.
|
|
#
?
Jul 22, 2013 16:45
|
|
|
I always buy larger than needed steaks so I can fantasize about a cold steak sandwich for breakfast. Horseradish is really great and brings the beefy notes to the nose, I must use it more often.
|
|
#
?
Jul 22, 2013 17:07
|
|
|
No Wave posted:It was already cooked. Ah yah, missed that first part. But I agree, I don't like the taste of microwaved steak. It gives it an off putting flavor. I'd much rather reheat in a skillet for some steak and eggs or as said before, cold and sliced for a sammich.
|
|
#
?
Jul 22, 2013 17:12
|
|
|
|
| # ? May 14, 2024 21:07 |
|
|
bombhand posted:For future reference, swampcow, leftover steak is great cold. I like to slice it thinly and use it in a sandwich with horseradish. That sounds good. I'll have to try that next time. My unrefined taste buds didn't mind the microwaved ribeye much though. That probably speaks to the quality of my normal fare.
|
|
#
?
Jul 22, 2013 23:56
|
|