Cooking A Good Steak
02-10-2018
, 02:05 PM
02-10-2018
, 02:19 PM
Steakers,
I’m just gonna sneak this one in here real quick among all these epic steaks.
1.1lb bone-in ribeye from WF for 11.99/lb I think. Great marbling, but thin at barely an inch. So I just went like 4-5 min total on med-high flipping every minute, then a quick 30s/side on higher heat.
Mediocre sear, but delicious. Was cooking with someone, so had to sneak a quick pick on the sly. Spinach and Arby’s frozen curly fries on the side.
I’m just gonna sneak this one in here real quick among all these epic steaks.
1.1lb bone-in ribeye from WF for 11.99/lb I think. Great marbling, but thin at barely an inch. So I just went like 4-5 min total on med-high flipping every minute, then a quick 30s/side on higher heat.
Mediocre sear, but delicious. Was cooking with someone, so had to sneak a quick pick on the sly. Spinach and Arby’s frozen curly fries on the side.
02-10-2018
, 02:45 PM
02-10-2018
, 02:55 PM
Quote:
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.
https://youtu.be/XzJzXlcXLhs
I think aged porter houses broiled in my Roccbox would be unreal.
beef!
02-10-2018
, 03:09 PM
02-10-2018
, 04:12 PM
02-10-2018
, 04:15 PM
02-10-2018
, 09:39 PM
Yeah that’s a can’t miss price.
02-10-2018
, 10:22 PM
02-11-2018
, 03:54 PM
Time for the next round of dry-aging. First a primer to get the team fired up:
https://youtu.be/JUpdet6tnmg
As promised, my next dry age project is a whole short loin. I’m excited about this since the bone protects the bottom, and there’s a nice fat layer on both the strip and tenderloin sides.
Got a great deal on this, $6.36/lb for Angus Choice.
Strip side:
Tenderloin side:
T-bone end:
Porterhouse end:
Hanging in my mini-fridge. No bourbon this time aside from what has carried over inside the fridge:
Should be ready around Easter or shortly after, as I’m thinking 6-8 weeks on this one.
https://youtu.be/JUpdet6tnmg
As promised, my next dry age project is a whole short loin. I’m excited about this since the bone protects the bottom, and there’s a nice fat layer on both the strip and tenderloin sides.
Got a great deal on this, $6.36/lb for Angus Choice.
Strip side:
Tenderloin side:
T-bone end:
Porterhouse end:
Hanging in my mini-fridge. No bourbon this time aside from what has carried over inside the fridge:
Should be ready around Easter or shortly after, as I’m thinking 6-8 weeks on this one.
02-11-2018
, 04:30 PM
not a great selection at the market today, so giving porterhouse a try
guess i should aim for the rare side of medium rare, but anything else i should keep in mind?
guess i should aim for the rare side of medium rare, but anything else i should keep in mind?
02-11-2018
, 05:01 PM
Porterhouses are awesome. Team Grill is better since the bone makes a sear more difficult in a pan. The other tricky part is that the filet side cooks quicker than the strip. SV or a very low oven reverse sear is probably the way to go.
If team pan, you can also baste to help police up the part near the bone that’s hard to sear.
02-11-2018
, 05:15 PM
Quote:
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?
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?
My only recommendation is that you CLEAN YOUR STOVE lol, good god man!
It looks like a grease bomb exploded