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Cooking A Good Steak Cooking A Good Steak

07-24-2010 , 09:13 PM
1) Buy good thick steaks
2) Sear
3) Put in a meat thermometer so it's easier to get consistent results
4) Cook to 145, medium rare
5) Eat
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07-24-2010 , 09:21 PM
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Originally Posted by ikestoys
4) Cook to 145, medium rare
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07-24-2010 , 09:30 PM
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Originally Posted by KUJustin
I've heard to really do it right you're supposed to sear it in a pan on crazy high heat then stick it in the oven.
Yup. Pics.

http://bbq.about.com/od/steaks/ss/aa071507a.htm
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07-24-2010 , 09:41 PM
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Originally Posted by PolvoPelusa

omfg **** those people
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07-24-2010 , 09:56 PM
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Originally Posted by squeek12
Kosher salt is for suckers.
I was wondering why pretty much every chef in every restaurant in the country (and I'd guess most of the western world) uses it...
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07-24-2010 , 10:06 PM
Room temp -> Kosher Salt -> clean it off -> season it and press it in there -> sear with butter in a cast iron skillet 1-2 minutes a side -> oven if it's a really thick steak for 3-4 minutes-> wrap it in foil for 5-7 minutes.


That's how I do it and it works great. I'm sure there are better ways, but I don't get to eat steak that often, so I do it this way and it has yet to dissapoint.
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07-24-2010 , 10:15 PM
Medium rare, preferably just got at the store never frozen and bring out of fridge about 30 minutes before cooking. I use a little salt and pepper along with a steak seasoning then I go for medium rare but don't overcook the thing unless you want to ruin the quality of it..

Depends on the steak and cooking method but I know on my stove I'll cook it between medium and hot settings for like 3 or 4 minutes on each side for a Porterhouse and usually it will come out to my liking.

Oh, and let it sit at least 5 minutes before cutting it for best tasting results as the juices will settle in better through the entire steak.

Eat, enjoy, and send a picture of your creation to Daniel Negreanu before you eat it or while your eating it.
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07-25-2010 , 02:27 AM
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Originally Posted by otnemem
I was wondering why pretty much every chef in every restaurant in the country (and I'd guess most of the western world) uses it...
I'm certain that if you take a recipe that calls for kosher salt and make it with table salt instead that almost no one could tell the difference. Even people who consider themselves foodies would almost certainly not be able to distinguish between the two.

Chefs mostly use it because they can obtain a more consistent pinch since it has a courser texture. I don't know about you, but I usually do my salting with a shaker.
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07-25-2010 , 02:31 AM
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Originally Posted by squeek12
I don't know about you, but I usually do my salting with a shaker.
lol at you imo
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07-25-2010 , 02:34 AM
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Oh, and let it sit at least 5 minutes before cutting it for best tasting results as the juices will settle in better through the entire steak.
this is by far the most important part of cooking a steak.

sear it at a high temp, then let it sit. if you cut right away it wont be cooked. let it sit and it will be perfectly medium rare.
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07-25-2010 , 02:42 AM
squeek, yeah, you suck at salt, sorry.
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07-25-2010 , 02:43 AM
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Originally Posted by squeek12
I'm certain that if you take a recipe that calls for kosher salt and make it with table salt instead that almost no one could tell the difference. Even people who consider themselves foodies would almost certainly not be able to distinguish between the two.
Uh, yeah, kosher salt isn't meant to be an expensive alternative to table salt. I'm pretty sure it's exactly the same as table salt chemically, just a coarser grain. Most chefs use it because-

Quote:
Originally Posted by squeek12
Chefs mostly use it because they can obtain a more consistent pinch since it has a courser texture.
Oh right, so you understand why people use it. Then why would you say it's "for suckers"? It was just a really inane thing to say.

Quote:
Originally Posted by squeek12
I don't know about you, but I usually do my salting with a shaker.
I don't. I have a little container of kosher salt that I pinch from.
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07-25-2010 , 02:46 AM
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Originally Posted by flashlight7878
lol at you imo
Sometimes when I'm feeling really gourmet I shake it straight from the box or even onto my palm. On a related note, if you close your eyes, tilt your head back, and pretend that you are shaking salt on your tongue you can actually taste salt. Must be some kind of psychological deal. Try it.
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07-25-2010 , 02:48 AM
kosher salt can run upwards of a dollar a pound though that is like five hundred dollars a month you ******s are throwing away on trendy grabby salt
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07-25-2010 , 02:49 AM
Quote:
Originally Posted by otnemem
Uh, yeah, kosher salt isn't meant to be an expensive alternative to table salt. I'm pretty sure it's exactly the same as table salt chemically, just a coarser grain. Most chefs use it because-


Oh right, so you understand why people use it. Then why would you say it's "for suckers"? It was just a really inane thing to say.


I don't. I have a little container of kosher salt that I pinch from.
Yeah, that was mostly aimed at the pretentious type that will argue that kosher salt is higher quality and tastes different, which is ridiculous.
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07-25-2010 , 02:50 AM
My roommate likes his with "no red" LOL. Well-done/no salt/adding barbecue sauce (that is supposed to be meant for ribs)/gross seasonings and he eats it WITH ketchup. Sometimes I wonder how he can even eat steak like that. I mean the ketchup part just puts it over the top HAHA.

I can imagine him eating a expensive steak then asking for ketchup...how insulted would the chef feel. hahaha I just can't stop laughing.

I mean my dad uses A1 sauce and I almost have to laugh at him for it too. But its not as bad as KETCHUP.

Please tell me I'm not crazy one.
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07-25-2010 , 02:51 AM
Flashlight,

Did you try the salt trick?
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07-25-2010 , 02:53 AM
I did but all I could taste was beer because I was chugging beer while doing it
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07-25-2010 , 02:55 AM
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Originally Posted by flashlight7878
I did but all I could taste was beer because I was chugging beer while doing it
lol, it's a really immature but fun party trick. Think about what you looked like while you were trying it.
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07-25-2010 , 03:09 AM
I think I probably looked like someone emptying a beer into their stomach in a very efficient manner
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07-25-2010 , 04:22 AM
I recommend using a infrared heated grill. they are the tits. cook at 1200 degrees. you can have a thick steak medium rare in like 5-6 minutes. It totally sears all the juices inside the meats.

I was totally a charcoal guy till I got one, they rock. still love charcoal, great stuff, but I'm biased to my grill I guess. The very best way is to sear a steak on the infrared, then throw it on the weber for the charcoal goodness.

Mine is a Solaire. I got the small one which was only $325. They make really nice expensive ones too.
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07-25-2010 , 07:36 AM
I think a coat of olive oil before it goes in the pan works better than butter, but I may just be bad at cooking. It usually gets charred up a bit thick in some spots when I use butter.
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07-25-2010 , 07:55 AM
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Originally Posted by zinn0
I use kosher salt but I put it on right before I throw the steaks on the grill, that way the salt doesn't dry the meat out.
fwiw, the main point of the salt in this application is to suck the water out of the steak before grilling... which is a good thing. It doesn't take the moisture out of the steak when you remove the water... rather, it prevents the steak from steaming while cooking, so you end up with a nice sear and a moist steak where all the moisture is delicious fat.
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07-25-2010 , 08:08 AM
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Originally Posted by SneakyFerret
fwiw, the main point of the salt in this application is to suck the water out of the steak before grilling... which is a good thing.
According to Harold McGee, this is incorrect:

"He explained that while a high concentration of salt has a desiccating effect, which is helpful for curing meat, the small amount of salt used to season food has a hydrating effect: Salt helps the cells hold on to water."
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