Cooking A Good Steak - Page 1010 - Other Topics Forum - Discuss Pop Culture, Arts and Entertainment

Dudd,

Yeah, that is def an issue w/ the serious eats oven roast method. Often some things in the mix that need 30-60 minutes at 350-400.

Everyone should prob just invest in a double-oven to avoid issues like this.

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12-23-2016 , 11:37 AM

#25227

CalledDownLight

Toonces the Posting Bot

Join Date: Jan 2007 Posts: 88,413

I have a couple questions about the proper steak etiquette and techniques.

1. Do I even say Merry Christmas to the person who will only eat their steak if it is completely well done?

2. Three of my relatives, including the one mentioned above, will eat <1 lb of steak combined. The other 2 will be fine with a true medium or maybe even medium rare. Should I buy 1 steak for all of them and just cut off a piece to overcook for the other or try to get small steaks?

3. I'm also cooking shrimp, but want an interesting and flavorful (non-fried) recipe. Any suggestions?

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12-23-2016 , 11:40 AM

#25228

mullen

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Quote:

Originally Posted by CalledDownLight

Depends what kind of steak you're making. The well done people don't matter. Either get a separate steak to burn to a crisp or cut up the whole med rare steak and throw the well done people some slices under the broiler until all the flavor is gone.

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12-23-2016 , 11:44 AM

#25229

Mr.mmmKay

Drugs are bad...

Join Date: May 2011 Posts: 20,179

Also make sure to put the well done people on a different table

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12-23-2016 , 11:49 AM

#25230

foobar

old hand

Join Date: Jan 2004 Posts: 1,506

I too have this issue with in-laws I. In fairness to them, they grew up in Latin America, where, as I understand it, they legit needed to cook the **** outta their meat for food safety.

Anyhow, cut off some meat. Cook it to the consistency of a hockey puck. Then cook for another 10 minutes on high heat. Easy game.

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12-23-2016 , 12:22 PM

#25231

Larry Legend

Celtic Pride

Join Date: Jul 2009 Posts: 42,920

I'm planning to do a tenderloin by sous-vide, ice-bath, refrigeration, bring to in-laws in fridge-bag, searing in broiler on high.

Is this the best way to travel with meat?

In terms of getting it back up to a good temp to eat, will the broiler sear heat the interior enough?

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12-23-2016 , 12:33 PM

#25232

gobbo

Trust the fat man.

Join Date: Jun 2005 Posts: 15,623

It definitely will not heat it through enough in that time. You're basically cooking it a second time when it's that thick and it spends the night in the fridge. I recommend cooking it sous vide right before heading over. Less than an hour in the danger zone is no big deal.

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12-23-2016 , 12:54 PM

#25233

Bigdaddydvo

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Join Date: Aug 2004 Posts: 21,304

Quick question for oven reverse sear fans:

How important is doing the roast on a rack for air circulation purposes? As it turns out my strip roast will fit nicely in a square casserole dish, which in turn fits in my combination convection toaster oven. Gaining and holding 200 degrees (even lower if needed) is quite easy. What if I flipped the roast every 30-45 minutes or so to ensure even cooking?

Freeing up the main oven would be yuuuuuge. SV is my backup.

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12-23-2016 , 12:57 PM

#25234

El Diablo

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Big,

I bet it would be fine, and no need to go down to 200 IMO. 250 is perfectly fine and quite a bit faster.

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12-23-2016 , 01:03 PM

#25235

Bigdaddydvo

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Join Date: Aug 2004 Posts: 21,304

Quote:

Originally Posted by El Diablo

Big,

I bet it would be fine, and no need to go down to 200 IMO. 250 is perfectly fine and quite a bit faster.

Sounds good. Since I'm doing a rub I'm going to pass on the pan sear and just blast it at 550 for ~ 8 min ala Kenji.

I can't wait to see how all these turn out.

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12-23-2016 , 01:42 PM

#25236

CalledDownLight

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Join Date: Jan 2007 Posts: 88,413

am I doing it wrong if I bring my steaks up to temp in the cast iron in the oven on 225 instead of just cooking them on low or medium-low in the pan on the stovetop? I've done both, but prefer the former as I never risk over or undercooking it like I do on the stovetop. Obviously, I rest and then sear in the cast iron on high on the stove after either of these methods?

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12-23-2016 , 01:51 PM

#25237

Howard Treesong

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CDL,

Of course you say merry Christmas to well done steak folks! Violating thread orthodoxy isn't a moral crime!

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12-23-2016 , 01:52 PM

#25238

Bigdaddydvo

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Join Date: Aug 2004 Posts: 21,304

Quote:

Originally Posted by CalledDownLight

Perfectly fine. Oven reverse sear is quite popular around here.

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12-23-2016 , 03:56 PM

#25239

Riverman

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I dunno, man. Well done!?! That's a CAPITAL OFFENSE

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12-23-2016 , 05:14 PM

#25240

JackInDaCrak

Just Another Dopamine Pump

Join Date: Dec 2006 Posts: 9,148

Serve the well done guest some Pemmican jerky.

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12-23-2016 , 08:20 PM

#25241

Bigdaddydvo

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Merry Christmas to me:

Gonna butcher into ~ 2 in steaks.

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12-23-2016 , 08:26 PM

#25242

IBeDrummin

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12-23-2016 , 09:40 PM

#25243

Shark Doctor

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12-23-2016 , 09:49 PM

#25244

Da_Nit

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Quote:

Originally Posted by Bigdaddydvo

Merry Christmas to me:

Gonna butcher into ~ 2 in steaks.

That's a lot of meat.

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12-23-2016 , 09:52 PM

#25245

IBeDrummin

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I believe it was she who opined in such fashion.

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12-23-2016 , 10:12 PM

#25246

zikzak

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Stopped at the store on the way home from work to get some vegetables for x-mas dinner. Came home with this:

Some damn fine looking choice NY strips for $3.99/lb imo.

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12-23-2016 , 10:14 PM

#25247

ninetynine99

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Looks like you forgot the vegetables... so pretty much a double-win.

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12-23-2016 , 10:29 PM

#25248

Bigdaddydvo

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Join Date: Aug 2004 Posts: 21,304

Got 8 x 1.5-2 inch steaks, all vacuum sealed and in the freezer.

Going to invest in a long butcher knife the next time I do this--standard chef knife isn't long enough to cut in one smooth motion and will leave you with a jagged cut if you're not careful.