The Art of Medium Rare Meats (& steak advice)

The Something Awful Forums > Discussion > Goons with Spoons > The Art of Medium Rare Meats (& steak advice)

ColHannibal: Sep 17, 2007

ShadowCatboy posted:

I'm a lab biologist so I have some idea of what I'm doing.

Milk will bring nothing to the party though flavor or texture wise you might as well be "Marinating" in water.

Also since when did being a biologist have anything to do with cooking?

# ¿ Oct 1, 2013 01:28

Adbot: ADBOT LOVES YOU

# ¿ May 14, 2024 14:07

ColHannibal: Sep 17, 2007

I am bad at taking photos but ok at making steak.

# ¿ Feb 24, 2015 05:21

ColHannibal: Sep 17, 2007

Paper With Lines posted:

That looks pretty awesome. Nice crust. I bet there was a fuckload of smoke.

I tried to do the ~newly in vogue~ reverse sear on the grill (I'm usually a dry cast iron guy) and ended up with a smoked steak.

Don't get me wrong, it tasted good. But it was drastically overcooked for a 14 dollar New York Strip. I ended up eating some of it as steak and then used the rest of it in sandwiches or with eggs.

I only cook steaks on cool windy nights so I can open every window in my house. If it does not look like a smoke bomb in the pan when you drop the butter in, you are doing it wrong.

# ¿ Mar 23, 2015 06:29

ColHannibal: Sep 17, 2007

Paper With Lines posted:

I've never burned the butter when I use it to make steak. You add it towards the end, it isn't the primary oil.

It yields a tasty steak, to each their own but butter works.

# ¿ Mar 24, 2015 04:37

The Something Awful Forums > Discussion > Goons with Spoons > The Art of Medium Rare Meats (& steak advice)