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Old 07-24-2010, 09:13 PM   #26
ikestoys
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Re: Cooking A Good Steak

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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Old 07-24-2010, 09:21 PM   #27
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Re: Cooking A Good Steak

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4) Cook to 145, medium rare
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Old 07-24-2010, 09:30 PM   #28
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Re: Cooking A Good Steak

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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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Old 07-24-2010, 09:35 PM   #29
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Re: Cooking A Good Steak

seems appropriate...
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Old 07-24-2010, 09:41 PM   #30
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Re: Cooking A Good Steak

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omfg **** those people
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Old 07-24-2010, 09:56 PM   #31
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Re: Cooking A Good Steak

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Originally Posted by squeek12 View Post
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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Old 07-24-2010, 10:06 PM   #32
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Re: Cooking A Good Steak

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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Old 07-24-2010, 10:15 PM   #33
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Re: Cooking A Good Steak

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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Old 07-25-2010, 02:27 AM   #34
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Re: Cooking A Good Steak

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Originally Posted by otnemem View Post
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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Old 07-25-2010, 02:31 AM   #35
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Re: Cooking A Good Steak

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I don't know about you, but I usually do my salting with a shaker.
lol at you imo
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Old 07-25-2010, 02:34 AM   #36
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Re: Cooking A Good Steak

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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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Old 07-25-2010, 02:42 AM   #37
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Re: Cooking A Good Steak

squeek, yeah, you suck at salt, sorry.
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Old 07-25-2010, 02:43 AM   #38
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Re: Cooking A Good Steak

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Originally Posted by squeek12 View Post
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 View Post
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.

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Originally Posted by squeek12 View Post
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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Old 07-25-2010, 02:46 AM   #39
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Re: Cooking A Good Steak

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Originally Posted by flashlight7878 View Post
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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Old 07-25-2010, 02:48 AM   #40
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Re: Cooking A Good Steak

kosher salt can run upwards of a dollar a pound though that is like five hundred dollars a month you retards are throwing away on trendy grabby salt
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Old 07-25-2010, 02:49 AM   #41
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Re: Cooking A Good Steak

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Originally Posted by otnemem View Post
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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Old 07-25-2010, 02:50 AM   #42
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Re: Cooking A Good Steak

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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Old 07-25-2010, 02:51 AM   #43
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Re: Cooking A Good Steak

Flashlight,

Did you try the salt trick?
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Old 07-25-2010, 02:53 AM   #44
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Re: Cooking A Good Steak

I did but all I could taste was beer because I was chugging beer while doing it
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Old 07-25-2010, 02:55 AM   #45
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Re: Cooking A Good Steak

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Originally Posted by flashlight7878 View Post
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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Old 07-25-2010, 03:09 AM   #46
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Re: Cooking A Good Steak

I think I probably looked like someone emptying a beer into their stomach in a very efficient manner
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Old 07-25-2010, 04:22 AM   #47
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Re: Cooking A Good Steak

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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Old 07-25-2010, 07:36 AM   #48
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Re: Cooking A Good Steak

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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Old 07-25-2010, 07:55 AM   #49
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Re: Cooking A Good Steak

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Originally Posted by zinn0 View Post
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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Old 07-25-2010, 08:08 AM   #50
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Re: Cooking A Good Steak

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Originally Posted by SneakyFerret View Post
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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