yeah thats basically what i was telling her.

hahahaha




recent steaks itt look great! looking forward to getting back to school and trying out the el diablo method myself

yeota: http://www.seriouseats.com/2009/12/t...prime-rib.html or http://www.google.com/search?q=slow+roasting or http://www.google.com/search?q=sous+vide or http://www.google.com/search?q=common+sense

miles: Outstanding

max: What's going on dude? What happened this time?

haha el d

My Whole Foods never has any steaks on sale wtf

just kosher salt before cooking.

Just think, right here on the internet, El D made Miles' life better.

That steak looked great, Miles.

Also, Alex gets points for including a pic of handwritten recipe. Nice.

diablo, throwing the steak back on after resting to ensure it's hot on the plate is pretty ingenious! how on earth did you come up with that?!?!

Speaking of deep fryers and chicken.. has anyone here tried to deep fry a steak? One of the tastiest meals I've ever had was some chicken fried steak in Texas. My god that was good.. Haven't tried to replicate it here, nor have I seen it in any restaurants.

Any love for a chicken fried steak?

Cooking on high heat causes juices to recede to the center of the muscle and not lubricating the muscle fibers. You're probably used to searing the lowering heat, which allows juices to redistribute even before you start resting it.

IMO you still should rest for a minute or two after a reverse sear.

I'll give it a shot on my next batch of filets.

Still want to try a hanger or flatiron sous vide before I make some more high end steaks

you don't want to chicken fry the type of steaks being made here.

chicken fried steak is really closer to wienerschnitzel/jaegerschnitzel origins than actual steak.

Typically a cheaper cut of "steak" such as blade steak, flank steak, round steak, is ran through a tenderizer



breaded in batter or coated heavily in flour/spices and fried.

top with a peppery cream gravy made with a roux starter of some of the frying oil and flour.

Its good eating.

I knew that they were lesser quality steaks of course, but steaks nonetheless! And this is the steak thread after all, all kinds of steak should be embraced.

You could also order chicken fried rib-eye at this place I was at, but I opted for the (half-priced) mystery steak. Really hit the spot!

Tip: Put a runny egg on top your steak.

just found this thread... all the steaks look amazing guys

i do a lot of cooking but havn't done many steaks lately b/c i dont have a BBQ for my apartment.

apparently this is no excuse

anyhow, cheap $5 strip i picked up at the market

(used the reverse sear method... excuse the ****ty cellphone pics)

prime ny strip for 8.99/lb, ok

man, very nice price for prime. nice looking crust too.

that heb at red river and 41st always has some deal on prime

We have the EXACT same handwriting. Want to write a ransom note to cows everywhere for me?

i was just cooking the whole time on high heat before this. i do agree that you should still rest a couple minutes before serving. i did have a bit more juice action than normal.

Cast iron worked well, i did the rest then cook at high heat for the crust. It looked quite nice(bated in butter)

But the steak was overall ruined because of the sea salt.. the whole inside tastes like salt and the crust still has a ton of grains. Can't even taste the steak.

I had never used salt on steak before this thread but it seems like every cooking show and person in this thread heavily salts 1 hour prior or even just before cooking. Changing Salt to spices i like shouldnt affect the crust?

Outside of that, the steak was amazingly cooked. Perfect line from crust to red meat. Crust almost perfect thanks to butter(steak wasnt very fat so not very oily in pan even after cooking the fat on the side)

The "heavily salt 1 hour prior" camp also removes the salt before cooking (rinse+pat dry), so maybe that's what went wrong here.

Yeah when i rinsed it tasted a little less but still too salty inside. El D said he does not rinse and pat dry, so i did not do it in hope of having a steak similar to his.

Im definitely going for no salt at all next time, would rather have spicier taste on a steak than salt. Will keep my salt for french fries or boiling water

maybe your sea salt is just too coarse of a grain?

Salting your steak before cooking is flat out too important to skip because of your experience this time. I would suggest cutting the salt in half, or if you are still worried, maybe even as far as 25% of the original amount, and try again. I use kosher salt rather than sea salt, but that probably wont make much difference. I strongly feel it is too important to skip.

montreal has salt in it iirc so youd be ok with that

I love this thread. Great job today main and J2!

Yeti,
The concept of the El D method is something I've seen on Good Eats but was used on roasts. To apply it to a steak is brilliant. Well done El D!

I need to stop being so lazy and clean out my grill. The huge mass of last years ashes is hampering my air flow and preventing super high heat. This steak came out great but needed better crust.

I went with the heavy salt for 30minutes and rinse strategy.





I didn't finish the steak. The next day...