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Boris Galerkin posted:e: vvvvv it needs to be done completely on a gas grill at the apartment complex because the friend is moving and hasn't moved over any pans yet. You can do it the same way on the grill, just make sure it's hot. You won't get the same uniform crust as a pan (less surface area in direct contact with the metal) but it'll still be good. I'm a big fan of keeping steak cooking simple. Salt, high heat, pepper, rest, consume. Doh004 fucked around with this message at 15:40 on May 15, 2013 |
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May 15, 2013 15:31
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GrAviTy84 posted:I like a pat of unsalted butter right after heat applied during rest. Suuuree you do 
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May 15, 2013 17:51
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GrAviTy84 posted:it's not actually that novel a thing. s'what they do at pretty much any higher end restaurant you can buy steaks at from Peter Luger's to Minetta Tavern, Bouchon, Les Halles...etc. I know, some of us just have to watch our figures  (by eating pounds of red meat)
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May 15, 2013 18:11
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Bob Morales posted:But, be warned that it has a different texture than say, rare beef and you might not like it. I have to have my pork at least medium-well What's it like eating sawdust? :iamafag:
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May 15, 2013 20:25
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While it's probably delicious, and I commend you for your effort and dedication towards getting the perfect steak, I can safely say that is way too much work.
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May 22, 2013 15:12
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Chuck Biscuits posted:Does anyone have any idea what could have gone wrong. You did the ducasse method 
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May 26, 2013 18:09
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indoflaven posted:It's 2013, if you can't cook a steak at this point, good luck. You'd be amazed at how many of my friends (young 20 somethings) whenever I cook them a steak. The idea of applying high heat to a steak to get it to medium rare just doesn't compute.
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Jun 6, 2013 04:10
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To be fair, the Chive has great collections of pictures of butts. To keep this steak related, I was quite happy with my medium rare sirloin that I seared up tonight and sliced thingly with some good horseradish on freshly baked bread: 
Doh004 fucked around with this message at 02:45 on Jun 7, 2013 |
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Jun 7, 2013 02:37
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ShadowCatboy posted:That's definitely a great level of doneness and it looks like it's got a nice crust. But did it just not rest sufficiency? Because that looks like a lot of juice. Rested it for ~12 minutes on that plate, took it off and sliced it my cutting board and put the remaining, unsliced steak back on the plate. For some reason, a lot of moisture came outta the steak while it was sitting there. I thought it was a bit strange but the meat was still completely juicy so who knows  GrAviTy84 posted:
Steak night, best night.
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Jun 7, 2013 13:17
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steakfriend. I sirloin'd too.
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Bob Morales posted:There's no such thing as 'too much juice'. There is only 'not enough potatoes' Definitely laughed out loud at work and people looked at me funny. Thanks jerk.
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Jun 7, 2013 15:08
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VERTiG0 posted:Is this a joke? No, not at all 
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Jun 15, 2013 16:07
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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? 
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Jul 22, 2013 15:06
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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.
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Jul 22, 2013 17:12
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Doom Rooster posted:It looks to me like the edges are very nicely browned, just not the middle. My guess would be that he didn't score the outside, and the meat contracted, causing the big middle area to lose contact with the skillet. Is this something that people do?
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Jul 24, 2013 16:26
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Shadowhand00 posted:http://www.seriouseats.com/2013/03/the-food-lab-complete-guide-to-dry-aging-beef-at-home.html Well this is awesome.
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Jul 29, 2013 18:59
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Stalizard posted:I just did a steak in a beer cooler, it was the easiest thing I ever did. I used a two dollar dial type thermometer I got from a restaurant supply store. I stuck it in a lovely styrofoam cooler I got for three dollars from the grocery store. It was the easiest thing I ever cooked. I submerged the thermometer, it still works. I have leftover steaks from when I bought a cow. I have a lovely styrofoam cooler leftover. I think it's time I finally try this sous-vide thingy.
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Aug 3, 2013 19:04
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Or just apply some heat to a hunk of meat and shove in mouth. Not that complicated!
Doh004 fucked around with this message at 15:01 on Oct 1, 2013 |
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Oct 1, 2013 14:45
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Republicans posted:Hey, a steak thread. Just the place to share my recent find: Those steaks look horrible, you shouldn't even waste your time on them. Don't worry I'm a nice guy, just send them to me and I'll take them off your hands.
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Nov 4, 2013 20:19
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twoday posted:Guys, I need some help: Go over to his place and slap him in the face with said steaks before he begins to smack some sense into him.
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Nov 6, 2013 16:02
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Go for 3.5 centimeters or more. Get the cast iron screaming hot first, then put in the oil (I like grapeseed). Get the oil hot, there should be smoking (open windows, fans going, exhaust etc). Throw the steak in (salt the steak first), flip every 15-20 seconds. Do this for a minute or two. Throw in couple knobs of butter, spoon over steak to finish it. Take out of pan and let it rest for at least 5-10 minutes.
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Apr 23, 2014 16:41
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Le0 posted:Thanks. What oil would you recommend then? This list shows that Canola oil with high Oleic content has quite a high smoke point (http://en.wikipedia.org/wiki/Smoke_point) I have no clue if I have high Oleic content tho... Grapeseed.
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Apr 24, 2014 16:46
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How was that uncooked bacon?
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May 6, 2014 17:11
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would
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May 9, 2014 22:51
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Follow any of the several posts about how to cook a steak in a cast iron skillet and it'll be 10x better than what you're planning on doing.
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May 20, 2014 16:13
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Bread Set Jettison posted:Guess I need to get a cast iron skillet You can even do it with a stainless steel pan, just not a nonstick.
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May 20, 2014 17:06
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Bad wiki page, don't read that.
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Jan 7, 2015 05:43
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