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Add hot water into a beer cooler, toss steaks into a ziplock and puddle until like 130, sear and finish. The only foolproof way to steak. Also, I like ribeyes closer to medium. Deal with it.Edit: I'd probably just do what Cuisinart said. Roast whole and finish high in the oven to brown. Casu Marzu fucked around with this message at 01:38 on May 12, 2013 |
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May 12, 2013 01:34
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| # ¿ May 13, 2024 21:42 |
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 Is this only the medium rare thread? Neigh, I hope not. 
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May 26, 2013 13:15
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No Wave posted:Is this hanger steak? I'd personally only eat it like that if I hit it w/ the jaccard a lot beforehand. It's horse tender, like gravity said. Cool in the center is the only way to eat it.
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May 26, 2013 20:09
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I stick with salt and pepper as long as I have decent meat.
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Sep 29, 2013 07:11
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ShadowCatboy posted:
The gently caress?
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Sep 29, 2013 08:23
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QuarkMartial posted:So I have a steak problem, sort of. I tried cooking some steaks (two) in my cast iron skillet tonight. First time trying a skillet. Used a little vegetable oil, salt, pepper, and let my skillet get nice and hot. The moment I put the steaks on, it smoked up to insane levels. I'm talking plumes of smoke that filled our house. I handled it well, and the steaks turned out fine, but what could I do to prevent this? Buy a really expensive commercial overhead fan. It's gonna happen regardless.
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May 10, 2014 15:41
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Also don't add the butter until just before pulling the steak from the pan.
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May 13, 2014 03:38
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MrYenko posted:Smoke alarms either have batteries, or can be unplugged. Cheap as hell un-lubed condom stretched over the smoke detector is a great solution for all your smoke-related problems.  
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Jun 1, 2014 23:58
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SecurityDrone posted:The Alan Ducasse method is all about basting with butter while getting a carmelized (though not carbonized) Maillard crust, under medium/low heat with lots of flipping. Did you even read the article? quote:Then I do something you will consider truly strange: I start by cooking the steak on its narrow side. I want to begin with the rim of fat on the edge, to render it so there is good, flavorful fat in the pan for the rest of the cooking. I'm also browning it so the finished steak will look immensely appetizing when it is served. It's not a lot of flipping and the butter isn't really essential the browning at all. So uh, it's the exact opposite.
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Jun 4, 2014 02:15
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It works fine as long as you understand what he's getting at and you have a thickass steak, like 2" or more. I actually do something similar quite often with thick pork chops. Render the fat edge, slowly pan roast each side in the fat until it hits 150F in the middle. Pork is a bit more forgiving for this technique and it comes out with an amazingly lacquered golden crust on each side. But this is really time intensive. It's like 30 minutes in the pan. Ed: this is a pork chop I did  and a strip steak  and a strip that miche did  Basically if you're a competent cook, it turns out great. I don't do it all the time, but I wouldn't write off the technique completley. Casu Marzu fucked around with this message at 03:32 on Jun 4, 2014 |
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Jun 4, 2014 03:26
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 If you're cooking lean-rear end supermarket stuff, sure it's gonna be dry. But 90% of my pork is local, and I find the texture of med-rare-ish pork to be kinda offputting. I prefer cooking to 145 or 150, and the fattiness of the meats I get keeps it just right.
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Jun 4, 2014 04:51
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You do realize the steps you quoted are not, actually, what Alain Ducasse describes, right? I'm fairly certain no one actually ever reads the article that quotes him directly. It's like the worst game of telephone ever.
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Jun 9, 2014 14:15
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FaradayCage posted:Is the quoted way or the canon way better? I would think the multiple Michelin starred chef would know what he's talking about more than the multitude of people that can't read what he wrote and therefore do some half-assed, pulled out of thin air recipe. Edit: demonachizer posted:Instead of searing the poo poo out of a steak, I strongly urge you to try the method that the french use. lol  the french
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Jun 9, 2014 15:16
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You should reverse sear something that large imo
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Jan 14, 2015 16:14
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I would aim for 130 for med rare, so pull at like 127 or so.
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Feb 18, 2015 02:42
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You should always pat your steak dry before cooking in order to get the driest surface. You can go a step further and toss your steaks on a rack and let them hang out in the fridge overnight.Drifter posted:
Wait, what?
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Mar 24, 2015 03:30
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That sounds extremely spergy and dumb. It's a hunk of fuckin iron. Just cook with the thing.
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Mar 24, 2015 03:57
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22 Eargesplitten posted:Pat them dry with a paper towel then? Or does it need to be cloth for some reason? I just use paper towel.
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Mar 24, 2015 05:29
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| # ¿ May 13, 2024 21:42 |
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Shouldn't it raise the pH? 
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May 23, 2015 17:52
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