Cooking A Good Steak - Page 1324 - Other Topics Forum - Discuss Pop Culture, Arts and Entertainment

Villian,
Watch the video in this post by bigdaddy, then go watch his other videos (don't forget to subscribe, lol!). He's one of the Masters of this thread and I think the person I've learned the most from due to his great videos.

https://forumserver.twoplustwo.com/s...ostcount=33059

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11-30-2020 , 09:33 PM

#33077

REDeYeS00

always sloppy

Join Date: Jun 2004 Posts: 22,773

Last edited by REDeYeS00; 11-30-2020 at 09:39 PM.

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11-30-2020 , 11:58 PM

#33078

Villian1

Carpal \'Tunnel

Join Date: Jun 2010 Posts: 8,174

Lots to digest there!

I'm going to start off tomorrow with two beef rib steaks.

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12-01-2020 , 12:27 AM

#33079

marknfw

Gaming Commissioner

Join Date: May 2010 Posts: 13,089

I hope you have a good instant thermometer. If not make that your next, immediate, purchase.

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12-01-2020 , 12:37 AM

#33080

Tom Ames

Carpal \'Tunnel

Join Date: Oct 2005 Posts: 45,781

Quote:

Originally Posted by marknfw

I hope you have a good instant thermometer. If not make that your next, immediate, purchase.

This.

These people are great and have been having some really good sales for the past couple of weeks. Probably will continue for at least another couple of weeks.

Quote

12-03-2020 , 02:34 PM

#33081

marknfw

Gaming Commissioner

Join Date: May 2010 Posts: 13,089

I know some of you like spending wayyyy too much on meat. Have any of you ever bought anything from DeBragga? $30 coupon an amex this month.

Overpriced Meat

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12-03-2020 , 05:38 PM

#33082

grizy

Carpal \'Tunnel

Join Date: Dec 2006 Posts: 20,573

Today I learned Italians call the porter house the "Florentine"

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12-03-2020 , 08:44 PM

#33083

amoeba

Carpal \'Tunnel

Join Date: Sep 2004 Posts: 20,431

Not sure if it also has to come from the Chianina cattle.

Bistecca Florentino, much like the Spanish Chuleta might be a bit too much on the raw side of blue for some.

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12-07-2020 , 04:22 AM

#33084

gobbo

Trust the fat man.

Join Date: Jun 2005 Posts: 15,623

We've been doing a decent number of steaks/tri-tip since summer and the more I do it, the more I realize that reverse sear in oven to grill/insanely hot searing method is just foolproof. Recently I've been pulling the steaks from the oven when internal reaches 115 so that I have more of a buffer to sear them in the pizza oven. Rarely affects interior and lets me get a much better sear.

Still just so goddamn proud of this thread.

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12-07-2020 , 07:02 PM

#33085

Bigdaddydvo

King of the Politics Forum

Join Date: Aug 2004 Posts: 21,304

Quote:

Originally Posted by gobbo

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12-08-2020 , 01:14 AM

#33086

madmansam

old hand

Join Date: Aug 2011 Posts: 1,306

Quote:

Originally Posted by grizy

Today I learned Italians call the porter house the "Florentine"

Had one of these in 2019 at a different restaurant in Florence. Definitely lives up to the hype. Probably the best steak I ever had.

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12-09-2020 , 02:07 AM

#33087

Bighurt52235

I was born to eat hamburgers

Join Date: Oct 2011 Posts: 24,218

From my brother tonight:

"OMG! It's literally the most perfect top sirloin I ever made. I say that a lot, but it truly improves each time and this one is definitely the top! As good as any rib eye I ever had for about $5!"

He smoked it for 40 minutes, rotating every 10, and seared in cast iron.

He said the red wine reduction took 90 minutes but was well worth it. 32oz wine and stock down to half cup of sauce.

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12-09-2020 , 04:14 AM

#33088

Da_Nit

Carpal \'Tunnel

Join Date: Dec 2014 Posts: 9,383

Sirloin is so underrated.

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12-11-2020 , 05:48 PM

#33089

Javanewt

Carpal \'Tunnel

Join Date: Nov 2006 Posts: 12,772

Quote:

Originally Posted by gobbo

Totally agree. I don't even bother to order steak out anymore now that I know about reverse searing and a hot cast iron pan. All thanks to this thread!

And in reply to another post: steak can never be too blue, but I don't eat it that way anymore because my husband prefers medium. At least I've gotten him to medium rare.

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12-16-2020 , 10:35 PM

#33090

Halation

centurion

Join Date: Mar 2006 Posts: 101

Has anyone here ever gotten stuck with thin-cut ribeye (actually labelled that)? I got some via Instacart and can't figure out what to do with them. I tried a quick weighted sear in butter and avocado oil and that tasted ok, but there's almost no crust at all because they come up to 130 in less than 2 minutes. Lurking this thread has treated me very well so I thought someone might have some insight.

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12-17-2020 , 07:30 AM

#33091

durango155

Pooh-Bah

Join Date: Aug 2008 Posts: 4,818

Slice thin and make an elite cheesesteak ftw

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12-17-2020 , 01:25 PM

#33092

Halation

centurion

Join Date: Mar 2006 Posts: 101

Yeah, cheese steak is probably the best way to salvage something good out of this. Thanks. I really haven't liked having someone else pick out my steak.

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12-17-2020 , 10:55 PM

#33093

grizy

Carpal \'Tunnel

Join Date: Dec 2006 Posts: 20,573

I threw out my last carbon steel pan today. The cooking side is still well seasoned but the burner side had streaks of rust and I just didn't want to deal with it anymore.

Everything I own is stainless steel clad and/or teflon now. I even got rid of the carbon steel wok I babied for years.

Quote

12-17-2020 , 11:18 PM

#33094

Bigdaddydvo

King of the Politics Forum

Join Date: Aug 2004 Posts: 21,304

Noooooooooo

I love carbon steel. Like a more versatile cast iron.

Quote

12-18-2020 , 05:05 AM

#33095

gobbo

Trust the fat man.

Join Date: Jun 2005 Posts: 15,623

Yeah my carbon steel is my baby, that's what I use in the pizza oven outside. Awesome stuff.

For a super thin steak I'd just do the alton brown skirt steak method. Get it on as hot a grill as you can for like a minute a side and then wrap in foil to finish.

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12-18-2020 , 12:44 PM

#33096

Javanewt

Carpal \'Tunnel

Join Date: Nov 2006 Posts: 12,772

I tried a search, but didn't find what I was looking for and there were 250 posts for sous vide!

I plan to sous vide my steaks the day before, ice bath, then fridge. I will let them come to room temp and dry them well before I sear, but what should I do before I sear in the cast iron skillet to make sure the middles aren't still cold/cool? Or, is that not an issue? (I am cooking for picky young people.)

I'm cooking in sous vide at 130 and hope to have the final steaks medium rare, but on the medium side. (Should I go to ~134 the sous vide?)

Any tips are greatly appreciated.