Cooking A Good Steak - Page 1035 - Other Topics Forum - Discuss Pop Culture, Arts and Entertainment

Diablo, thought the same thing recently. A video kept popping up in my suggestions last week about "Perfect Steak", which i just assumed was paid promotion. Eventually cave and pop it open, its a bodybuilder cooking steak on a grill (and talking BS for 10 mins). Skip to 11 mins and and see that he basically nails it, and it would definitely get praise in this thread!

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01-10-2017 , 02:41 PM

#25852

GooseHinson

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Saw that one this morning ED and was shocked. Was really hoping for more of a comedic video but instead I just got very hungry. That tasty channel always has delicious looking stuff.

Great job by that bodybuilder too! I guess we figured it out for the internet, they are probably all reading this.

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01-10-2017 , 03:28 PM

#25853

Montecore

RPElf = +EV

Join Date: Mar 2011 Posts: 82,118

Quote:

Originally Posted by Da_Nit

Some interesting stuff here, also guy apparently has like 9 kids.

http://www.barstoolsports.com/barsto...and-salts-meat

https://mobile.twitter.com/hashtag/s...rc=twsrc%5Etfw

#Gritsbae at the end of the barstool article killed me

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01-10-2017 , 04:15 PM

#25854

Da_Nit

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Quote:

Originally Posted by Montecore

#Gritsbae at the end of the barstool article killed me

#Gritsbae might of been a bit too "flamboyant".

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01-10-2017 , 04:22 PM

#25855

nuggetz87

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[QUOTE=El Diablo;51508165]Nugg: Then slice a piece of steak onto each chip and then pour butter/oil/sauce from steak pan all over the chips, love it!

[QUOTE]

[applaud so hard that my circle-framed sunglasses fall off]

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01-10-2017 , 04:24 PM

#25856

nuggetz87

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[QUOTE=nuggetz87;51512012][QUOTE=El Diablo;51508165]Nugg: Then slice a piece of steak onto each chip and then pour butter/oil/sauce from steak pan all over the chips, love it!

[applaud so hard that my circle-framed sunglasses fall off]

Sent from my iPhone using Tapatalk

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01-10-2017 , 09:13 PM

#25857

thabighurt35

**** you Monday

Join Date: Feb 2009 Posts: 11,588

Quote:

Originally Posted by El Diablo

Nugg: Then slice a piece of steak onto each chip and then pour butter/oil/sauce from steak pan all over the chips, love it!

Bighurt: do you even nusret, bro?

Brah, I have yet to attempt the nurset, I am still practicing my form before attempting as I don't want to **** up a perfect steak by failing at the nurset.

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01-10-2017 , 09:39 PM

#25858

Shark Doctor

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I did it. My wife recorded it. Sent to my family. Fail; not enough forearm. Back to the gym for me.

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01-10-2017 , 10:10 PM

#25859

amoeba

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Quote:

Originally Posted by thabighurt35

Brah, I have yet to attempt the nurset, I am still practicing my form before attempting as I don't want to **** up a perfect steak by failing at the nurset.

Did you notice that Nurset also has watch game? (Looks to be an Aquanaut travel time)

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01-11-2017 , 12:28 AM

#25860

ninetynine99

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Quote:

Originally Posted by El Diablo

Video fans,

Wtf is happening here. Is the world actually learning how to cook steaks well?

Check out the beautiful looking ribeye in this short video: https://www.facebook.com/buzzfeedtas...7604777825496/

pretty good; point deduction for lack of nurset FCSS tho

Last edited by ninetynine99; 01-11-2017 at 12:29 AM. Reason: damn, i stumbled across that bodybuilder steak vid a couple of days ago too

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01-11-2017 , 11:06 AM

#25861

thabighurt35

**** you Monday

Join Date: Feb 2009 Posts: 11,588

Quote:

Originally Posted by amoeba

Did you notice that Nurset also has watch game? (Looks to be an Aquanaut travel time)

I was trying to figure out what kind of watch he had on, but I was distracted by his meat game. Any man that handles meat like that obviously has to have a discerning watch game.

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01-11-2017 , 03:38 PM

#25862

grizy

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Wife filmed my cobra salt spread. Not enough forearm to make it work. Bought "fat gripz" on Amazon to get extra forearm work during all of my barbell workouts.

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01-11-2017 , 07:34 PM

#25863

surgeonmagic

newbie

Join Date: Sep 2014 Posts: 24

Quote:

Originally Posted by metsman82

A guy I work with says that the secret to a good steak is completely covering it with Kosher Salt, letting it sit an hour, washing all the salt off, patting it dry with a paper towel, then grilling it.

True? Plan on trying my next day off (on Monday). Anyone else know how to get a good tender steak?

Edit: Some notable posts you should check out before cooking or asking questions

Gobbo's rating system from 1-10

How to cook a prime rib. Results.

The reverse sear, 2p2's preferred cooking method:
Cook the interior of the steak first using a lower heat source (you can use an oven, pan or grill). Let it rest for 5-10 minutes. Then sear it at a higher heat. The steak will still cook once it's removed from the initial heat source that was used to cook the interior, so remove it 5-10 degrees below what you want the final internal temperature to be.

Some examples:

El D explains the reverse sear for the 800th time
Reverse sear explained again
And again
ninetynine99's reverse sear with pics
Reverse searing on a grill; detailed instructions here.
See ninetynine99's links below for reverse sear using an oven to cook the interior.

ninetynine99's epic TR of oven + reverse sear of 7 rib, 40-day dry-aged beef

bids on some dry-aged steak and wins
picks it up
prepares it
brings it to desired internal temperature in the oven: into the oven; 40 min; 60 min; 75 min
finishes with reverse sear

Suggestions for more posts to include here are welcome.

I think that works for roast pork belly. The process can make the skin so crunchy.

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01-11-2017 , 08:16 PM

#25864

gobbo

Trust the fat man.

Join Date: Jun 2005 Posts: 15,623

It's so beautiful.

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01-11-2017 , 08:51 PM

#25865

MeLoveYouLongTime

Not a difficult personality

Join Date: Jun 2014 Posts: 13,159

Just saw this on FB

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01-11-2017 , 09:23 PM

#25866

stinkypete

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Quote:

Originally Posted by MeLoveYouLongTime

Just saw this on FB

i think i've seen about 20 nusret memes on facebook already

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01-12-2017 , 09:17 PM

#25867

shamrock20

veteran

Join Date: Jan 2006 Posts: 2,370

Filet at 128.

Happy with sear but too much gray band. Still trying to find out the perfect amount of time. Used grape seed oil, then butter, rosemary, and garlic for flavor.

This is after a 5 minute rest. As it sat it looked much more red. Anyone know why that is? Either way, decent sear and flavor. That ****ing gray band. I did put it in the freeze for about 5 min prior to sear.

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01-12-2017 , 09:24 PM

#25868

grizy

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made me cringe.

made me cry

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01-12-2017 , 09:34 PM

#25869

El Diablo

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Griz,

Why? The second one is pretty much the style I followed cooking wagyu cap and it turned out great.

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01-12-2017 , 09:35 PM

#25870

grizy

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Quote:

Originally Posted by shamrock20

The sear looks good. Did you pat the steak dry before searing? Alternatively, you can put the steak in fridge uncovered overnight before grilling.

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01-12-2017 , 10:01 PM

#25871

grizy

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Quote:

Originally Posted by El Diablo

Griz,

Why? The second one is pretty much the style I followed cooking wagyu cap and it turned out great.

Should mention I am waiting for Yelp to deliver my dinner.

For the record, when I get wagyu beef, I actually slice it pretty thin (1/8 of an inch?) and just use the rendered fat to quickly render the fat on the slices.

Last edited by grizy; 01-12-2017 at 10:18 PM.

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01-13-2017 , 09:34 AM

#25872

Gorilla4Sale

Pooh-Bah

Join Date: Dec 2007 Posts: 5,208

Quote:

Originally Posted by shamrock20

As it sat it looked much more red. Anyone know why that is?

Sous vide steak blooms after it's cut and exposed.

Last edited by Gorilla4Sale; 01-13-2017 at 09:36 AM. Reason: steak looks good!

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01-13-2017 , 06:18 PM

#25873

Bigdaddydvo

King of the Politics Forum

Join Date: Aug 2004 Posts: 21,298

Thawed a prime strip today to cook for lunch.

SV 127 and 2 x 50 second sears in ghee.

Crust turned out great, but inside was gray-bandier than I like (didn't have time to do full rests between sears which probably explains the GB). Still, steak and salad makes for the GOAT lunch.

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01-13-2017 , 08:39 PM

#25874

stinkypete

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It's funny that that bigdaddydvo steak is excessively greybandy by this thread's standards, but I'd be pleasantly surprised to get a steak that looks like that in basically any restaurant that doesn't have michelin stars. Crust looks awesome!

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01-13-2017 , 09:00 PM

#25875

Bigdaddydvo

King of the Politics Forum

Join Date: Aug 2004 Posts: 21,298

Quote:

Originally Posted by stinkypete

Thanks Pete!

Agree, and it was a phenomenal steak. But the 10/10 standard around here is end to end medium/medium rare with a well-browned crust. Still, as you suggest, the 8/10 or so steaks ITT are going to top 95% of what most restaurants offer, with the many 10s crushing all but what is found in the top 1% of steakhouses.

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