Cooking A Good Steak - Page 58 - Other Topics Forum - Discuss Pop Culture, Arts and Entertainment

Crust has nothing to do with interior juices, but putting that aside for a moment, if you stab your steak, you should leave the thermometer in, and don't pull it out, thereby preventing juices from leaking out of the gaping hole that you have foisted on your poor, tasty, succulent piece of cow.

Ideal thermometers are the ones with long wires that allow you to keep the 'telling you how your steak is' end far from the 'measuring how your steak is' end.

After all, a whale has a spout. A steak should not.

even if you dont pull it out there is too much pressure from the juices and the seal of the hole from the thermometer is not exactly a pressure tight plug. unless your steak was cooked a very low temp its highly likely those juices run up right around the needle edge out onto your steak

the crust does have to do with the juices because as those juice rise to the surface they will soak your crust and mush it up.

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12-08-2010 , 10:59 AM

#1427

Nootka

Pooh-Bah

Join Date: Apr 2008 Posts: 5,656

Quote:

Originally Posted by El Diablo

All,

I'm really interested in (assume very high quality meat) in which of you trim off some fat while eating as per this post: http://forumserver.twoplustwo.com/sh...postcount=1397 vs which of you leave your plates clean. For reference, the ribeye in that post started out like: http://img440.imageshack.us/img440/4...12c2011203.jpg to give you an idea of where there will be fat in the finished product in that post. I had assumed everyone cut off that stuff, but apparently not!

Sidenote, many years ago I was on a consulting project in St Louis. Once every couple of weeks we went to Ruth's Chris. One guy on our team would ask for extra butter ("sir, the steak is cooked and served in butter" "yeah i know, i'd like an extra little bowl of butter pls") and then ask for any fat we trimmed off and dip it in the butter and eat it. Even better, he asked for and ate our trimmed off fat when we went out for prime rib! Dude was ex-Army enlisted who played basketball and worked out every day and looked in super great shape.

I don't really like the interior fat, especially in a med-rare to rare steak, and would just eat around it. It's the seared exterior fat and connective tissue that's the best part imo.

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12-08-2010 , 12:57 PM

#1428

Dids

Carpal \'Tunnel

Join Date: Feb 2004 Posts: 60,871

The issue with the steak fat for me is mostly texture. I've been known to eat a big ass piece of fat on a prime rib, but what happens to the fat when something is grilled isn't as awesome.

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12-08-2010 , 02:28 PM

#1429

Birchinio

grinder

Join Date: Feb 2010 Posts: 678

Quote:

Originally Posted by El Diablo

El T,

Nice. That's in the running for best piece of meat in the thread, looks great.

This.

Looks beautiful exactly how I like, love your BBQ too.

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12-08-2010 , 02:34 PM

#1430

g-bebe

because robots are strong

Join Date: Feb 2007 Posts: 22,860

don't have any pictures sadly since I'm out of the loop technology speaking but definitely had my best attempt at cooking a steak on a pan last night. made an emphasis on flipping the steak after about 40 or so seconds though I had the element on at max. threw on some butter and then let it sit, and it was pretty nicely medium rare, bordering on rare. again sorry for no pics.

only thing was that the butter smoked like crazy when I hit the pan

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12-08-2010 , 02:38 PM

#1431

Zygote

Pooh-Bah

Join Date: Jan 2005 Posts: 5,740

always turn the heat down when you add butter, especially if you dont have another cold oil going in the pan at the same time. when butter gets bitter it can ruin everything IMO.

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12-08-2010 , 03:11 PM

#1432

Daddy Warbucks

Carpal \'Tunnel

Join Date: Oct 2006 Posts: 15,764

Quote:

Originally Posted by ikestoys

lol why not? Because you're too good for it?

Sweet assumption, but Zygote gets it

Quote:

Originally Posted by Zygote

if you poke it in while the steak is still hot, you'll leak out all the juices and maybe ruin your crust.

Also, another consideration with thin steaks is that you take the temperature very close to an extremely hot heat source, which will likely screw with your reading. I don't have easy access to a good butcher atm so it looks like i'm stuck with pre cut steaks for a while.

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12-08-2010 , 03:35 PM

#1433

Yeti

Abominable

Join Date: Jun 2004 Posts: 23,208

i mean if you are repeatedly making steaks that suck, it's ******ed saying 'i'm not using a thermometer because the juices will run out!!!'. using it would be a good training method.

anyway i know you only f'ed up one steak and am sure you will nail it with another attempt or two.

edit - actually you claim to f it up every time!

Last edited by Yeti; 12-08-2010 at 03:45 PM.

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12-08-2010 , 03:45 PM

#1434

Zygote

Pooh-Bah

Join Date: Jan 2005 Posts: 5,740

Quote:

Originally Posted by Yeti

if you must, use an oven safe thermometer that goes in the steak cold before going in the oven to reheat if you pre-sear. otherwise just let it rest then take its temp. a thermoter is not necessarily good sure-way method alone though because there is a lot of variation still. there is a lag in many of them. and you will not always reach the same point inside the steak and if youre not always cooking identical steaks that can be more troublesome. there are lot of inconsistencies so its hard to get right as well.

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12-08-2010 , 04:40 PM

#1435

El_Timon

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Join Date: Jul 2007 Posts: 7,079

Quote:

Originally Posted by Birchinio

This.

Looks beautiful exactly how I like, love your BBQ too.

Thank you, Birchinio. The grill is just one of those generic 3-burner from Sears. Works great though.

One thing that I wanted to clarify is that I cooked the steak with the grill lid closed, and only opened it to turn the steak and take pictures. It was roughly 45 degrees outside so leaving the grill open wasn't a great idea.

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12-08-2010 , 04:44 PM

#1436

ikestoys

banned

Join Date: Nov 2006 Posts: 94,424

Quote:

Originally Posted by Daddy Warbucks

Sweet assumption, but Zygote gets it

Also, another consideration with thin steaks is that you take the temperature very close to an extremely hot heat source, which will likely screw with your reading. I don't have easy access to a good butcher atm so it looks like i'm stuck with pre cut steaks for a while.

Yeah, wonder what happens to the juices when you overcook it everytime. This makes no sense at all.

Getting quality results everytime >>>>> minimal juice loss.

I put my thermometer in after searing, before putting it in the oven. Temp is over wireless to a receiver in my hand. EZ game.

Also, ribeye sale at my local whole foods! Got two nice ones to celebrate the end of the semester for my wife. Hopefully I remember pics.

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12-08-2010 , 08:52 PM

#1437

pnazari

veteran

Join Date: Jan 2007 Posts: 2,118

my attempt at contributing to this glorious thread:

top is a ribeye and bottom one an oddly shaped striploin

http://img843.imageshack.us/img843/6165/003zv.jpg

salt, pepper and canola oil

http://img263.imageshack.us/img263/2938/005ezv.jpg

2 minutes per side, turned down heat for 1 min and basted only striploin in a little butter

http://img413.imageshack.us/img413/6454/008p0.jpg

both came out a bit more done than i would have preferred

http://img545.imageshack.us/img545/802/016vw.jpg

http://img823.imageshack.us/img823/7548/013ay.jpg

mushroom/onion mix + my weak attempt at roast potatoes
http://img710.imageshack.us/img710/5483/022o0.jpg

hadnt had a steak in ~3 weeks and this meal really hit the spot
http://img148.imageshack.us/img148/4526/023oo.jpg

EXTREAM MEAT CLOSE-UP

Spoiler:

Last edited by Yeti; 12-08-2010 at 09:17 PM.

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12-08-2010 , 09:02 PM

#1438

ThaSaltCracka

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Join Date: Sep 2003 Posts: 66,878

Quote:

Originally Posted by El Diablo

El T,

Nice. That's in the running for best piece of meat in the thread, looks great.

+1, I was about to say the exact same thing. That steak looks amazing.

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12-08-2010 , 09:18 PM

#1439

Yeti

Abominable

Join Date: Jun 2004 Posts: 23,208

wow dude you really have to resize your pics next time. imageshack can do it for you when you upload. anyway, i removed the tags.

like you say, a little overdone but a nice looking sear. looks very tasty.

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12-08-2010 , 09:41 PM

#1440

pnazari

veteran

Join Date: Jan 2007 Posts: 2,118

yea sorry about that. not much experience posting pics. thanks

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12-08-2010 , 10:56 PM

#1441

27offsuit

actions have consequences!

Join Date: Jul 2004 Posts: 38,526

Spoiler:

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12-08-2010 , 11:52 PM

#1442

stinkypete

Carpal \'Tunnel

Join Date: Jul 2004 Posts: 15,783

Quote:

Originally Posted by Nootka

Diablo, Stinky: wtf the fat is the best part.

yo man have you met kurosh? i think you guys would get along

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12-08-2010 , 11:55 PM

#1443

kkcountry

BBV MS Paint Rapid Response Squad

Join Date: Jun 2006 Posts: 31,263

Quote:

Originally Posted by stinkypete

yo man have you met kurosh? i think you guys would get along

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12-09-2010 , 01:18 AM

#1444

AceCR9

Carpal \'Tunnel

Join Date: Mar 2006 Posts: 8,357

just wanted to say thanks to everyone who contributes ITT(especially those with pics), its inspired me to learn how to learn how to cook a good steak instead of just accepting a medium-med well grilled steak

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12-09-2010 , 01:22 AM

#1445

Flippn Corner

Pooh-Bah

Join Date: Aug 2009 Posts: 4,783

Quote:

Originally Posted by AceCR9

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12-09-2010 , 02:45 PM

#1446

yeotaJMU

Shines ELIte's Shoes

Join Date: Mar 2007 Posts: 22,414

Quote:

Originally Posted by El Diablo

to your first pic- those bright white fat parts i wouldnt eat. i usually find thats because the fat didnt cook enough.

i cook my steak a little more than you so i dont have that problem usually. so i typically eat everything, including the fat strip in the middle. yummy.

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12-09-2010 , 02:47 PM

#1447

ikestoys

banned

Join Date: Nov 2006 Posts: 94,424

I think I've come around to the idea that I like filets more than ribeyes. Blasphemy I know, but I find that the texture of my food is really important, and that the melt in your mouth attribute of the filet is more important than the flavoring of the ribeye.

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12-09-2010 , 02:49 PM

#1448

yeotaJMU

Shines ELIte's Shoes

Join Date: Mar 2007 Posts: 22,414

but how often do you get to eat a 24oz filet?

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12-09-2010 , 04:19 PM

#1449

Pauwl

grinder

Join Date: Sep 2005 Posts: 628

chateaubriand for one

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12-09-2010 , 04:25 PM

#1450

ikestoys

banned

Join Date: Nov 2006 Posts: 94,424

Quote:

Originally Posted by Pauwl

chateaubriand for one

Yeah, this is pretty awesome. My wife's parents really like Benihana (hell I really like it too, so much food) and that's what I get when they're paying.

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