Cooking A Good Steak - Page 1194 - Other Topics Forum - Discuss Pop Culture, Arts and Entertainment

I don’t know Nit, I’m definitely digging what you’re putting out. That maybe isn’t a Sparks caliber crust, but that’s a pretty strong interior. Really solid medium rare.

I think I need to do my cooks in the chimney instead of the charcoal holders. It concentrates the heat for a better sear. It’s a pain to balance though but worth the effort.

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02-09-2018 , 11:12 PM

#29827

Da_Nit

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Quote:

Originally Posted by El Diablo

Nit,

Yeah, I dig it too. I like strips a little on the rarer side.

Filet: rare
Strip: between rare / med-rare
Ribeye: medium rare

At the WF today, strips were on sale for $10.99, bone-in ribeye was $12.99, and some good looking skirt steak was $9.99 or $10.99 a pound. Seems like not that long ago when skirt steak was way cheaper than the "premium" cuts.

I’m definitely in agreement with you on final temp for different cuts. More lean = more rare.

I’ve actually been in the mood for skirts you can do some interesting things with marinades with them.

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02-09-2018 , 11:17 PM

#29828

Da_Nit

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BDV can’t wait for this! I wish I could smell these.

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02-09-2018 , 11:56 PM

#29829

El_Timon

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Whoa! Those steaks look epic!

Da Nit: excellent work!

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02-10-2018 , 12:08 AM

#29830

Da_Nit

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Quote:

Originally Posted by El_Timon

Whoa! Those steaks look epic!

Da Nit: excellent work!

Just put five away have plenty of room. I think I’m going to pick up 10 more tomorrow.

Last edited by Da_Nit; 02-10-2018 at 12:14 AM.

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02-10-2018 , 08:38 AM

#29831

anonla

Cause and effect

Join Date: Feb 2012 Posts: 5,487

This thread is very intimidating for me. I am a steak noob. I mean I ate quite a few times in my life steak and tried to cook, but cooking attempts never ended in something great.

Here is my today's attempt:

It is rump steak. I did it for may be 30 sek or 1 min in a very hot pan on each side and then in an oven at 100 C°. It is not my worst attempt, but for example if I compare it with a lot cheaper cut I use to cook stock, this one is plain unchewable.

Any ideas, what can I do better?

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02-10-2018 , 08:54 AM

#29832

capone0

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Quote:

Originally Posted by lapka

Did you salt it and pat it dry? Like seriously make sure there isn’t much water or liquid on the steak at all? What did you cook it in? Butter or oil or just the Pan? I know it’s much harder to get good steak outside the US. But there is definitely room for improvement.

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02-10-2018 , 09:01 AM

#29833

anonla

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Join Date: Feb 2012 Posts: 5,487

Didn't pat it dry. Didn't salt it previously to cooking.
Did put some oil in the pan.

Tx. With drying it, is a good hint.

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02-10-2018 , 10:54 AM

#29834

Bigdaddydvo

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After watching this, I think I’m going to dry age a whole short loin next.

https://youtu.be/XzJzXlcXLhs

I think aged porter houses broiled in my Roccbox would be unreal.

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02-10-2018 , 11:25 AM

#29835

amoeba

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Quote:

Originally Posted by lapka

Didn't pat it dry. Didn't salt it previously to cooking.
Did put some oil in the pan.

Tx. With drying it, is a good hint.

Lapka, patting it dry and salting will give you more crust but there really isnt much you can do for the toughness. I would just forgo steak if I can't get a good cut.

Steak newbs often feel like they have to start with a cheap cut because they're afraid of messing up an expensive steak but they dont realize that the expensive steak is much more forgiving.

I am of the opinion that new steak cooks should start on higher end steaks.

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02-10-2018 , 11:27 AM

#29836

miamicheats

i finance dead fish

Join Date: Sep 2010 Posts: 17,146

Gogogo can’t wait to see the final result of those bourbon aged steaks!!!

Sent from my iPhone using Tapatalk

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02-10-2018 , 11:29 AM

#29837

capone0

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Originally Posted by amoeba

Are the expensive steaks available where she lives? I totally agree, don't waste your time with trash steaks but sometimes that's all people can buy.

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02-10-2018 , 11:34 AM

#29838

anonla

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Join Date: Feb 2012 Posts: 5,487

Quote:

Originally Posted by amoeba

It was most expensive I could get. Organic and grass fed. I knew the cow the steak was before. It is from a small farmer near-by. I can basically tell him, which piece of the cow I want. So which piece should I order to get better result?

I did some googling previously and somehow result is that you should take either rump or rib eye. Since apparently rump has less fat I went with rump....

Which cut/what for should I ask? To what should I pay attention when buying?

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02-10-2018 , 11:37 AM

#29839

Da_Nit

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Quote:

Originally Posted by lapka

Didn't pat it dry. Didn't salt it previously to cooking.
Did put some oil in the pan.

Tx. With drying it, is a good hint.

If doing oven and pan I’d do reverse of what you did, oven first than hit pan. Hoping someone can add proper temps for removal from oven and for finishing sear. Pat dry before cooking and before sear.

I personally would just cook at medium heat in the pan to I think 110Fanrenheit, pat dry and let it rest well bringing temp up in pan for a final sear to 120 F.

Last I think I’m one of the few that likes leaner rump/ sirloins etc. That being said for these I like to do a marinade that it sits in overnight. It helps tenderize the leaner cuts. However I don’t bother trying to get a sear and just cook medium high pan until it gets to temp.

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02-10-2018 , 11:38 AM

#29840

Bigdaddydvo

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Roccbox is warming up.

Here’s bourbon aged ribeye #1. The kosher salt I rubbed on last night has completely dissolved.

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02-10-2018 , 11:45 AM

#29841

Da_Nit

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Quote:

Originally Posted by lapka

That’s very cool. The names of the cuts and how there butchered are different in different parts of the world but you basically want anything from the top center short loin or front rib section.

Also as I assume your local farmer isn’t finishing his cows with corn before slaughtering your cuts will always be leaner and slightly more difficult to cook.

Curious where are you?

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02-10-2018 , 11:48 AM

#29842

amoeba

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Quote:

Originally Posted by lapka

Lapka, why do you want less fat?

If the Cow is already grass fed, its already going to be leaner than a grain fed cow. I would go for ribeye or tenderloin/filet. After that, I would go for hangar steak or what the French call Onglet.

When buying, you want even distribution of fat. You want fat but you dont want the thick pieces of tough exterior fat. You want thin veins of fat that runs through the red musculature. If for health reasons you want less fat, go for tenderloin. The reason the tenderloin is much more tender is because its a muscle that does no work.

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02-10-2018 , 11:51 AM

#29843

Da_Nit

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Quote:

Originally Posted by Bigdaddydvo

Roccbox is warming up.

Here’s bourbon aged ribeye #1. The kosher salt I rubbed on last night has completely dissolved.

BDV I’m surprised how much moisture you pulled from this.

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02-10-2018 , 11:58 AM

#29844

anonla

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Huge Tx for the advice.

Will try next time with drying and marinating before and will get a piece from the rib section and tenderloin and compare.

I am in Germany. I rarely eat meat, but I think if I do, then it should be good.

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02-10-2018 , 01:30 PM

#29845

Bigdaddydvo

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Welp. Who wants medium well steak?

Char was good. I went w/ the Sparks method cooked the steak in the hottest part of the oven w/flips every min or so for like 6 min.

Turned the heat down and pulled the pan to the edge of the oven. More frequent flips. Pulled when most readings were in the 122 range, but this guy shot up during rest.

There’s obviously skill here that I’ve yet to acquire. But the good news is I can always make another steak!

Oh, in a happy post-script, the bourbon flavor came through. Will be even better next time when I don’t overcook my steak.

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02-10-2018 , 01:35 PM

#29846

Da_Nit

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BDV I propose more frequent flips up front and to avoid the final cook you did.

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02-10-2018 , 01:37 PM

#29847

Bigdaddydvo

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Join Date: Aug 2004 Posts: 21,304

Quote:

Originally Posted by Da_Nit

BDV I propose more frequent flips up front and to avoid the final cook you did.

So keep it at the hottest part of the oven the whole time?

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02-10-2018 , 01:39 PM

#29848

miajag

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Grass-fed beef sucks imo, it's wild that people will pay a premium for that stuff but to each their own I suppose

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02-10-2018 , 01:40 PM

#29849

younguns87

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Join Date: May 2010 Posts: 60,870

Quote:

Originally Posted by Da_Nit

This is the fancy pancy one off 59 and Buffalo Speedway basically in West U in Houston. It actually sucks as it’s always super packed full of jag offs. However they always have great steak and once or twice a year a great price on prime.

oh ****, I go to the one on 59 and Dunlavy. Maybe Ill have to go a bit further down occasionally to check out the steak there

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02-10-2018 , 01:50 PM

#29850

El Diablo

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Lapka,

Key #1: right preparation for the right cut. I buy expensive cuts and cheap cuts, I just cook them in different ways to make them taste good.

Key #2: seasoning! For some cuts this can be as simple as a little salt and pepper. For others a long marinade.

Next time you get some beef, post what it is here before cooking and ask for suggestions.

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