Cooking A Good Steak - Page 206 - Other Topics Forum - Discuss Pop Culture, Arts and Entertainment

Two Plus Two Forums 2+2 Communities Other Other Topics

Cooking A Good Steak

Post Reply Subscribe

...

Page 206 of 1390

First

6 106 156 186 196 201 202 203 204 205 206 207 208 209 210 211 216 226 256 306 406 706 1206

Last

Page 206 of 1390

First

6 106 156 186 196 201 202 203 204 205 206 207 208 209 210 211 216 226 256 306 406 706 1206

Last

02-17-2012 , 03:52 AM

#5126

El Diablo

Carpal \'Tunnel

Join Date: Sep 2002 Posts: 70,770

27,

Main man cooked a perfect medium steak. Yours was pretty good looking too!

Quote

02-17-2012 , 06:06 AM

#5127

Josem

human chemical weapon

Join Date: Jan 2007 Posts: 18,189

hai guyz,

i haven't posted in here for a while:

Quote

02-17-2012 , 08:52 AM

#5128

lew189

old hand

Join Date: Apr 2007 Posts: 1,450

Quote:

Originally Posted by milesdyson

as i posted earlier, i found some choice rib eyes for 5.99/lb, so i bought two.

i already had a pretty big rib eye in the fridge (solid USDA select), so i had that one and gave my girlfriend the smaller of the two choice steaks i bought. first pic gives an idea of the size difference.

this was a few days ago. one of my best breakfasts ever.

Is the above pic fat you're rendering? Also, are those all the same skillet or do you have more than 1? Just trying to get a handle on the sequence of events: fat, potatoes, steak, eggs? Hell of a breakfast, man.

Quote

02-17-2012 , 09:10 AM

#5129

gobbo

Trust the fat man.

Join Date: Jun 2005 Posts: 15,623

I would guess fat, steak, potatoes, eggs. Steak first so it can rest while you cook the rest.

Quote

02-17-2012 , 12:40 PM

#5130

milesdyson

Carpal \'Tunnel

Join Date: Jul 2004 Posts: 23,856

Quote:

Originally Posted by lew189

yes. in the pan there's the pieces of fat as well as some canola oil. the skillet is the same skillet. the potatoes and eggs were done in non-stick pans. there was also a pot involved for the potatoes.

a little more detail on the cooking sequence:
1. parboil potatoes (can do in microwave).
2. render fat.
3. begin pan frying potatoes (takes longest).
4. steak gets first round of heat (low). remove and turn up heat.
5. start eggs and begin searing steak.
6. plate steak to rest for a bit.
7. finish eggs and serve. by now potatoes are fully done.

Quote

02-17-2012 , 01:29 PM

#5131

Empire Man

veteran

Join Date: Mar 2009 Posts: 2,891

renderers,

How do you get from Miles's first picture (the two raw steaks) to his second picture (dozens of morsels of yummy fat)?

Do all of you guys even go through a fat morsel phase, or do you melt it straight off the sides of the steak, and why don't your steaks get stuck to the skillet like mine?

Quote

02-17-2012 , 02:55 PM

#5132

Josem

human chemical weapon

Join Date: Jan 2007 Posts: 18,189

I trim some fat off the steak immediately after washign the salt off it.

I then just rub the fat into the cast iron a minute or so before I put the steak onto it from the oven.

Quote

02-17-2012 , 06:38 PM

#5133

Freakin

bacon wannabe

Join Date: Sep 2004 Posts: 17,153

Quote:

Originally Posted by Empire Man

Trim some fat (or ask your butcher for a few pounds of it) and render it before cooking your steak.

If your steak is sticking to the pan, you may need to re-season it. Otherwise you're using too little oil/fat.

Quote

02-17-2012 , 09:54 PM

#5134

Spenda

Carpal \'Tunnel

Join Date: Oct 2007 Posts: 15,314

Miles, you know you wanna make a vid of you rendering the fat

Quote

02-17-2012 , 10:24 PM

#5135

milesdyson

Carpal \'Tunnel

Join Date: Jul 2004 Posts: 23,856

Empire, those steaks are trimmed a bit. Fat was already in the pan.

Spenda, I actually tried to take video of the crispy fat on the paper plate, but it came out meh.

Quote

02-18-2012 , 11:01 PM

#5136

Fitzcat

grinder

Join Date: Sep 2002 Posts: 652

Quote:

Originally Posted by Josem

hai guyz,

i haven't posted in here for a while:

Oh good lord I need to make steak soon. Going out for dinner for cuban tonight, maybe I can find something remotely resembling MEAT!!!!! (Translation: damn that looks good.)

Quote

02-19-2012 , 12:08 AM

#5137

wallacengrommit

adept

Join Date: Apr 2007 Posts: 1,127

Quote:

Originally Posted by Josem

hai guyz,

i haven't posted in here for a while:

You spent too much on forks. That $$$ could have been used to buy steak. I am a sad tomato.

Quote

02-19-2012 , 12:29 AM

#5138

Freakin

bacon wannabe

Join Date: Sep 2004 Posts: 17,153

Ugh my friend washed my cast iron with soap and hot water and totally stripped it.

Flax seed oil the best bet? How many coats? Never seasoned a pan myself

Quote

02-19-2012 , 12:33 AM

#5139

pokerplease

adept

Join Date: Oct 2006 Posts: 1,163

not often you complain about your friends doing your dishes..

Quote

02-19-2012 , 12:36 AM

#5140

pwnsall

CFBBPC

Join Date: Jun 2006 Posts: 65,613

Fairly certain it's impossible to strip it with soap and hot water.

Quote

02-19-2012 , 02:13 AM

#5141

steamraise

Carpal \'Tunnel

Join Date: May 2006 Posts: 9,873

Quote:

Originally Posted by Freakin

Ugh my friend washed my cast iron with soap and hot water and totally stripped it.

Flax seed oil the best bet? How many coats? Never seasoned a pan myself

http://sherylcanter.com/wordpress/20...son-cast-iron/

Quote

02-19-2012 , 02:23 AM

#5142

gobbo

Trust the fat man.

Join Date: Jun 2005 Posts: 15,623

They prop used a scouring pad on it though.

Quote

02-19-2012 , 03:46 PM

#5143

Freakin

bacon wannabe

Join Date: Sep 2004 Posts: 17,153

Quote:

Originally Posted by gobbo

They prop used a scouring pad on it though.

he used a pretty stiff brush with soap and hot water. It was just the factory (Lodge) seasoning.

It's definitely stripped. Metal is super dry and no longer shiny..

He tried to back it up and say you're supposed to wash cast iron with soap, and as long as you don't put them in the dishwasher you're ok... After 20 minutes of making him call chefs to ask them, he finally admitted he was wrong. I kind of felt like an ******* for being so stubborn about him being wrong, but he's a natural bull****ter so it's fun to call him on his **** every now and then. Steak still turned out delicious

pics later...

Quote

02-19-2012 , 04:42 PM

#5144

dogsballs

veteran

Join Date: Feb 2003 Posts: 3,300

Quote:

Originally Posted by Freakin

Ugh my friend washed my cast iron with soap and hot water and totally stripped it.

Flax seed oil the best bet? How many coats? Never seasoned a pan myself

Look on this as an opportunity to give your pan a good reseasoning from scratch. I don't think stripping is that big a deal - even if we do get personally attached to our grimy ancient layers of historical meals.

PS: I was reading some links a few weeks ago. Yes, flax seed oil in very thin layers seems to be the way. go back in this thread for links to seasoning.

Last edited by dogsballs; 02-19-2012 at 04:55 PM.