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