Cooking A Good Steak - Page 939 - Other Topics Forum - Discuss Pop Culture, Arts and Entertainment

Chuck steak can be incredible but it really needs to be cooked for hours not minutes. thyme, garlic, beef stock and red wine vinegar is my go to basic method.

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09-13-2016 , 01:51 AM

#23452

El Diablo

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Join Date: Sep 2002 Posts: 70,770

Ponty,

Exactly! Solid cut, just not for steaks. Here's one great use: http://www.seriouseats.com/2016/08/f...sous-vide.html

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09-13-2016 , 02:03 AM

#23453

Natamus

Tripped and Fell

Join Date: Nov 2013 Posts: 16,388

Ya grando no hard feelings you're just trying to help others to expect a higher quality of cut to enjoy than the bottom.

I tried a top sirloin tonight and was slight more rare than I wanted but still very tasty, maybe an extra :30-1:00 on each side would of gotten the medium rare just right. My sear looked better but I think I'm going to go one level higher of cut quality like boneless ribeye before I share again.

I talked to my local butcher today and he suggested a couple of tips and then showed me some usda prime cuts he provides that I'm interested in trying in the near future as my confidence in the process continues to grow

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09-13-2016 , 02:39 AM

#23454

grando1.0

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Join Date: May 2012 Posts: 17,111

Lol I love stewed beef with mushroom soup and onions like any REAL MAN but just not itt

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09-13-2016 , 03:49 AM

#23455

pontylad

banned

Join Date: Sep 2008 Posts: 8,720

Quote:

Originally Posted by El Diablo

Ponty,

Exactly! Solid cut, just not for steaks. Here's one great use: http://www.seriouseats.com/2016/08/f...sous-vide.html

Yeah, i think it's ridiculously underrated, is seriously tasty. Will give that recipe a try too and report back.

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09-13-2016 , 04:21 AM

#23456

ninetynine99

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Join Date: Oct 2004 Posts: 9,238

Nat,

Make sure your steaks are 1" thick minimum.

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09-13-2016 , 07:07 AM

#23457

Josem

human chemical weapon

Join Date: Jan 2007 Posts: 18,190

Quote:

Originally Posted by El Diablo

Jack,

What I expected:

Not what I expected:

ED,

You can continue to judge me and my 10-15 second sear:

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09-13-2016 , 07:37 AM

#23458

+rep_lol

banned

Join Date: Sep 2013 Posts: 14,900

that center located strip of sear on the eye is possibly the strangest thing i've ever seen on a steak

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09-13-2016 , 11:31 PM

#23459

gobbo

Trust the fat man.

Join Date: Jun 2005 Posts: 15,623

CardSharpCook grilled some excellent prime ribeyes today. Heavy on char but it was great for a crowd of people eating with their hands.

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09-13-2016 , 11:45 PM

#23460

CheckRaise

Carpal \'Tunnel

Join Date: Aug 2004 Posts: 22,067

Too burnt for me

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09-14-2016 , 12:17 AM

#23461

Sparks

The Real Grillmaster

Join Date: Nov 2003 Posts: 1,485

Quote:

Originally Posted by +rep_lol

My god, beautiful Rep.

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09-16-2016 , 02:39 AM

#23462

Natamus

Tripped and Fell

Join Date: Nov 2013 Posts: 16,388

My first boneless rib eye effort. I was more medium rare in the majority of the steak (the inside picture is near the edge and is more medium) but I was too busy eating to take a picture:

Yes I know I need to stop being lazy and just buy a set of ceramic plates and silverware...

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09-16-2016 , 02:41 AM

#23463

El Diablo

Carpal \'Tunnel

Join Date: Sep 2002 Posts: 70,770

Nat,

Why are you eating with disposable plates and utensils?

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09-16-2016 , 02:46 AM

#23464

Natamus

Tripped and Fell

Join Date: Nov 2013 Posts: 16,388

Quote:

Originally Posted by El Diablo

Nat,

Why are you eating with disposable plates and utensils?

No dishwasher and a severe disdain for washing dishes from childhood + g/f is an heiress so she doesn't do that stuff. So I just spend the 25 USA#1 dollars a month at Costco. I do have a proper set of knives and cookware tho I don't play with that ****

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09-16-2016 , 02:57 AM

#23465

Natamus

Tripped and Fell

Join Date: Nov 2013 Posts: 16,388

I'm sure I'm telling zero people here anything new to them but the top sirloin made the chuck round seem like ass and the boneless ribeye made the top sirloin feel like getting a hand job when you were promised puss

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09-16-2016 , 05:14 AM

#23466

gobbo

Trust the fat man.

Join Date: Jun 2005 Posts: 15,623

Much better crust. Good job.

Work on the metaphors.

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09-16-2016 , 05:39 AM

#23467

Natamus

Tripped and Fell

Join Date: Nov 2013 Posts: 16,388

Quote:

Originally Posted by gobbo

Much better crust. Good job.

Work on the metaphors.

Thank you great GobboBoy!

BTW nice work this summer at WSOP

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09-16-2016 , 05:51 AM

#23468

txdome

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Join Date: Mar 2007 Posts: 17,928

Nat, do you wash the pan that you cook your steak in or do you toss those out? How do you think the effort to clean a plate and fork compares to washing a pan?

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09-16-2016 , 06:05 AM

#23469

Natamus

Tripped and Fell

Join Date: Nov 2013 Posts: 16,388

Quote:

Originally Posted by txdome

Nat, do you wash the pan that you cook your steak in or do you toss those out? How do you think the effort to clean a plate and fork compares to washing a pan?

It's about accumulated quantity - especially when you need a single clean bowl or plate and they're all in a pile in the sink. Think beyond level 2 here :P

Last edited by Natamus; 09-16-2016 at 06:14 AM.

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09-16-2016 , 06:40 AM

#23470

Bigdaddydvo

King of the Politics Forum

Join Date: Aug 2004 Posts: 21,304

Nat, were you aiming for a medium well there? Ribeyes are best medium rare to medium (I think most ITT would agree). Crust is nice though.

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09-16-2016 , 07:00 AM

#23471

Natamus

Tripped and Fell

Join Date: Nov 2013 Posts: 16,388

Quote:

Originally Posted by Bigdaddydvo

Nat, were you aiming for a medium well there? Ribeyes are best medium rare to medium (I think most ITT would agree). Crust is nice though.

I was aiming for medium rare and overall got closer to medium with medium rare in the middle which was nice but clearly went a little long on each side and got a solid medium well on the outer parts: I was a little meh about that when I first cut it open. Once I got further inside I was more pleased with the results

I put foil between the meat and a pan that matches the size of the cut and my crust came out as I had hoped instead of underwhelming/below expectations

For the record my goal for how done my meat is is always medium rare, medium at the very most medium well is the max done imo but often is suboptimal medium rare is tits usually

Last edited by Natamus; 09-16-2016 at 07:11 AM.