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tips for cooking beefsteak: step 1: get a thermapen step 2: let meat air dry a bit step 3: cook in cast-iron pan on high heat whilst flipping all the time, like every fifteen seconds step 4: pull at 126 for ribeye, 118 for rare-appropriate cuts (thickness depending - pull earlier if thin, later if supar thick) season w/ salt and peppa after cooking and let rest!!!!! win at life
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May 18, 2013 23:00
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You couldn't just measure out the weight of salt you were looking for, season the steak with that, and then seal it in the bag? Like I think it's bizarre to get that granular without weighing your ingredients. Then it would just be air-dry, sear, and oven if you want I guess.
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May 23, 2013 03:29
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The whole done in two minutes thing is hyperbole. Even a thin-ish steak takes twice that long. Don't sweat it - if your pan's hot, you're doing it right, and it's done when the temp is right.
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May 26, 2013 00:18
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This is going to sound douchey but a glass of red wine is probably the best accompaniment to steak. The acidity of the wine will balance out the fat, rendering condiments irrelevant.Casu Marzu posted:
bombhand posted:I use stainless steel and generally don't have a problem. My method is probably far from ideal because I'm lazy and I settle for "good enough", but what I do is I pat my room-temperature steak very dry with paper towels, oil and season it, and then put it into a hot, dry pan. The steak will release from the pan on its own once it gets a sufficient sear on it. I finish with butter before resting (but after I've got a crust on both sides of the steak) No Wave fucked around with this message at 17:54 on May 26, 2013 |
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May 26, 2013 17:52
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Aramoro posted:Yeah the really thick steaks you have in the US are just not to British tastes really. You're looking at 3/4" to an 1" mostly. You can get thicker ones from a butcher of course. That's why I prefer cooking instructions which go to temperature not time, make it easier for me to do things with British cuts of meat.
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May 29, 2013 12:17
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GrAviTy84 posted:
Bob Morales posted:There's no such thing as 'too much juice'. There is only 'not enough potatoes'
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Jun 9, 2013 00:52
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steakfriend. I sirloin'd too. Grilled and finished with a pat of butter and some gray salt. Served with a baked potato and some wok fried garden veg. 
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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.
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Jun 11, 2013 21:14
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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 |
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Jun 12, 2013 01:40
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Wow. I love seeing poo poo taken to extremes - thanks for going there for us.
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Jun 15, 2013 14:20
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Boris Galerkin posted:Get your meat
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Jun 21, 2013 20:06
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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!
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Jun 25, 2013 01:09
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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!!!
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Jun 25, 2013 02:10
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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 |
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Jun 25, 2013 15:52
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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.
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Jul 22, 2013 03:17
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Doh004 posted:Wait, you cooked a whole steak in a microwave?
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Jul 22, 2013 16:37
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Selklubber posted:I steaked a steak! Onion's never going to fill you up that much, there's not a whole lot in them. You'll need potatoes for that... or more steak.
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Jul 23, 2013 21:00
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Chemmy posted:A cast iron pan is fine, it's what almost everyone uses. I leave mine in a 500 degree oven for a half an hour or longer and then put it on a big gas burner turned all the way up. You shouldn't be turning down the heat at all until your steak is done cooking and out of the pan.
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Jul 27, 2013 13:35
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Chemmy posted:Sure, but the steak pictured is pretty thin. If I have the time I don't see the issue (and I see upside) with finishing 100% on plancha-level heat as long as you are flipping every fifteen to thirty seconds. Not feasible in a restaurant, obvi, but that's why i don't go to steakhouses no more...
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Jul 27, 2013 21:39
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Tendales posted:Aging in the fridge isn't going to accomplish anything worth speaking of. It's just not the right environment. Fortunately, that means you don't have to wait to eat a delicious steak! Chemmy posted:That's how I like my steak, but the thread is titled "medium rare meats" and I'm trying to give general information to people uncomfortable cooking steak. What's the trick for serving this? Do you cut it super thin like sashimi? Sort of like a steak tataki? His Divine Shadow posted:Never had much luck with the steaks you can buy here in Finnish stores, always turned out like a chewy piece of leather when I've tried in the past. I've tried all the usual tricks of super high heat, flip once, rest, etc. but no real difference. No Wave fucked around with this message at 18:21 on Jul 28, 2013 |
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Jul 28, 2013 18:19
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Using a torch to dehydrate the sides pre-sear is a VERY cool idea. Super super neato.
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Aug 9, 2013 01:55
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Flat iron is the very best of the "butcher's cuts". Even if they were the same price I'd take it over rib-eye.
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Aug 16, 2013 05:42
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Boris Galerkin posted:This is going to sound dumb but how do I dry my steak in the fridge? I'm not talking about aging but just letting some moisture evaporate for a few hours. Do I wrap it up in a paper towel? Set it on a cooling rack? Or can I just put it on a plate and pop it in the fridge?
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Aug 29, 2013 14:03
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I you really want more meat flavor with your meat, serve it with a jus. But if you create the perfect milk steak let me know.
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Sep 29, 2013 15:38
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GrAviTy84 posted:protip: dry aging the steak would have been the better way to intensify the cow, as it were. All you really did was dilute it down and now you're trying to intensify whatever remains. Drifter posted:Some people have said to soak the steak in milk for a day (12 hours or whatever) and then take it out and marinade the now soaked meat with a real marinade for another night or so before cooking. A marinade of garlic, whiskey, honey and soy sauce or whatever other marinade of your choosing. No Wave fucked around with this message at 22:10 on Oct 2, 2013 |
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Oct 2, 2013 22:06
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Marv Albert posted:Has anyone mentioned reverse pan roasting in here yet? It's my go-to method for steaks and chops since trying it one day.
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Oct 2, 2013 22:16
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Republicans posted:Hey, a steak thread. Just the place to share my recent find:
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Nov 4, 2013 19:41
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I don't really get the objection beyond feasibility. It's not like you're ruining the god-given texture of... ground beef. Definitely makes me want to try it out with the grater blade... thing on my food processor. We may be entering a new era.
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Nov 6, 2013 17:41
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Boris Galerkin posted:Assuming you can puddle and sear a steak, which really seems completely idiot proof, is there any point in eating an expensive steak at a fancy steak restaurant? The topic of steaks came up at lunch today and my coworkers started talking about [insert expensive steak restaurant] and how their steaks were expensive but worth it. None of my coworkers cook though. I didn't say much but I just kept thinking I could easily go buy a prime grade cut of meat, dry it out in my fridge, and sv it for a fraction of the cost. Outside of the absolutely best ones, though, no, probably not.
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Mar 7, 2014 04:42
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Drifter posted:Isn't the temperature still hot as poo poo, wouldn't the oil still burn the milk solids? Or do you WANT them to ~kinda~ burn (toasty) anyway? I guess that's the thing. My issue is that using any oil at super-high heat leads to smoking which everyone tells me is bad. If the steak's thick enough it doesn't matter. I like using clarified butter these days... it just seems like the obvious thing to do (and you can buy it in the grocery store as "ghee")
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Mar 7, 2014 19:48
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Choadmaster posted:Funny, I gave ghee a shot just last week. The steaks tasted loving awesome but if it was the ghee or the fact that I splurged on some really nice dry-aged ribeye (or both) I couldn't say.
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Mar 8, 2014 06:47
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DrPain posted:I made these for my father-in-law's birthday last night and was told this thread would appreciate my work. b.) No reason to let non-enormous steaks come up to room temp, colder steaks = longer sear time c.) Good doneness tho, that is a good ribeye color
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May 9, 2014 03:07
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Hollismason posted:Now here's my question. I've gotten way better results with just a little oil, then add some butter when I flip it. Great crusts etc.. Why though? If I were you I'd flip more often. Like every thirty seconds. See how you like it.
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May 13, 2014 03:28
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I think flap meat is now my favorite cut of meat, even over ribeye. Maybe even more flavor and can be eaten rare as gently caress. I may be overexcited because the stuff I got was particularly good. No Wave fucked around with this message at 21:23 on May 16, 2014 |
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May 16, 2014 17:15
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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.
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Jun 3, 2014 19:32
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SecurityDrone posted:I don't know, I like to try steaks made in a variety of ways. No one way is the perfect way for me. I've made a really good steak with that method, it just has to be a really big one for it to work without overcooking. If there's a huge grey band around it, you cooked it too hot. But that said I'll totally try the clarified butter and 450, never cooked with clarified butter. Higher smoke point? If you've got a huge grey band, you need to flip more, like every 30 seconds, though if we're talking about something really thick reverse-sear is a safer option.
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Jun 3, 2014 20:40
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Casu Marzu posted:Did you even read the article?
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Jun 4, 2014 03:09
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Casu Marzu posted:and a strip steak Ducasse method also talks about steak giving off multiple tablespoons of oil, which definitely didn't happen in the steaks above. I don't see anything wrong with cooking meat on a hot pan that's not hot enough to carbonize and then finishing with butter, but there's no reason to call that the Ducasse method, that's just... steak. No Wave fucked around with this message at 15:17 on Jun 4, 2014 |
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Jun 4, 2014 13:48
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FeastForCows posted:Any tips on how to keep the juices IN the steak while letting it rest? Every time I take the foil off after resting the plate is full of juice and the steak is dry in places (mostly on the outside, the center usually gives a taste of what could have been). I am using a coated pan to fry steaks and usually oil them before I put them in.
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Jun 4, 2014 15:16
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a foolish pianist posted:A bit late to the oil chat, but I like to buy some beef fat from the butcher, render it into tallow, and use that. It's got a high smoke point and a nice flavor. Also, mushroom cooked in tallow are delicious, and you can make candles with the excess! Cooking beef in beef fat has its own appealing logic, though.
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Jun 4, 2014 19:53
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You're being overly dogmatic. There are cuts with no marbling at all that can still be tasty enough as steak. Consider any grass-fed beef. Copious oil in the pan will give you a better sear than no oil - I don't understand the logic that would say otherwise. (I only cook with a little clarified butter because I'm lazy and like to just cook spinach in whatever remains from the steak) No Wave fucked around with this message at 06:45 on Aug 12, 2014 |
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Aug 12, 2014 06:40
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