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Page 156 of 1392

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Last

10-24-2011 , 08:42 PM

#3876

kkcountry

BBV MS Paint Rapid Response Squad

Join Date: Jun 2006 Posts: 31,264

would you eat this steak?

has been seasoned, color seems pretty accurate

smells slightly funky, but that's just aging, right?

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10-24-2011 , 08:49 PM

#3877

pwnsall

CFBBPC

Join Date: Jun 2006 Posts: 65,885

maybe?

cook it and if it tastes off don't eat it

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10-24-2011 , 09:06 PM

#3878

knivesout

hot gay mess

Join Date: Jul 2009 Posts: 5,300

Quote:

Originally Posted by Freakin

what was the reason for the 30 seconds/side after resting? Did you get the charcoal hotter while it rested?

I probably shouldn't have made it seem like it was planned, although I did put each on the hottest part of the fire one at a time as opposed to slightly off. It was more because I was second guessing their doneness than anything. I know I've read here that resting and then putting on hotter fire (most commonly on the stove) works -- is there any reason doing the same with equal temperature is not a good idea?

Either way I was pretty happy with the result -- pretty delicious $5 dinner.

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10-24-2011 , 09:42 PM

#3879

Freakin

bacon wannabe

Join Date: Sep 2004 Posts: 17,153

Quote:

Originally Posted by knivesout

I know I've read here that resting and then putting on hotter fire (most commonly on the stove) works -- is there any reason doing the same with equal temperature is not a good idea?

Either way I was pretty happy with the result -- pretty delicious $5 dinner.

The reason for doing it with a higher temp after is a "reverse sear" where you cook the steak at medium temp until it is nearly done, then rest it. After resting, you hit it on high to form a crust on the warm steak's surface. You get a steak that is cooked to proper internal temp, is already rested (juices redistributed) and most importantly, comes to your plate piping hot.

The way you did it isn't wrong, it's just unusual. I suppose it serves to re-crustify and reheat the steak.

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10-24-2011 , 11:15 PM

#3880

MChuzzlewit

centurion

Join Date: Apr 2005 Posts: 144

Cooked using the Alton Brown method from Good Eats, bought it from Costco, I think the steak might have been too thick, critiques?

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10-24-2011 , 11:41 PM

#3881

Costanza

old hand

Join Date: Aug 2004 Posts: 1,353

Steak itself looks pretty good to me. It's cooked a bit much for my taste but still looks good. Biggest tip would be to wait a little longer before cutting into it to give the juice that ran out onto the plate a chance to redistribute back into the meat.

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10-24-2011 , 11:57 PM

#3882

amoeba

Carpal \'Tunnel

Join Date: Sep 2004 Posts: 20,431

thickness looks perfect. think you need to rest it more though.

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10-27-2011 , 11:47 AM

#3883

LSOS

centurion

Join Date: Nov 2006 Posts: 123

Quote:

Originally Posted by MChuzzlewit

Cooked using the Alton Brown method from Good Eats, bought it from Costco, I think the steak might have been too thick, critiques?

if you let your steak rest for 10 mins after you cooked it, the juices wouldn't be all over your plate. seriously, let it rest.. most important part and easiest part as well.

edit:
sorry, you guys had it covered long before i did.

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10-27-2011 , 12:42 PM

#3884

MMD

Carpal \'Tunnel

Join Date: Aug 2011 Posts: 6,553

If you let it rest does it not go cold?

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10-27-2011 , 12:47 PM

#3885

YB2009

dats ruff

Join Date: Apr 2009 Posts: 7,410

Quote:

Originally Posted by MMD

If you let it rest does it not go cold?

no, it's gets right w/flavor. tenting it with foil helps keeps the heat in.

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10-27-2011 , 01:14 PM

#3886

MMD

Carpal \'Tunnel

Join Date: Aug 2011 Posts: 6,553

Quote:

Originally Posted by YB2009

no, it's gets right w/flavor. tenting it with foil helps keeps the heat in.

Thanks

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10-27-2011 , 01:49 PM

#3887

imsomucked

adept

Join Date: May 2008 Posts: 1,093

its real easy to rest the steak if you use a thermometer. The steak continues to increase in temperature after its done cooking, which causes the muscle fibers to constrict and push the juices out if you cut it. As soon as the temperature levels out and drops a few degrees, then its safe to cut open.

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10-27-2011 , 01:53 PM

#3888

anononon

Guest

Posts: n/a

I used the Alton Brown rest method - cover in foil, place on top of a bowl upside down on a plate to let juices run down and not pool around the steak. Worked well.

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10-28-2011 , 04:45 AM

#3889

Josem

human chemical weapon

Join Date: Jan 2007 Posts: 18,227

Quote:

Originally Posted by MChuzzlewit

...I think the steak might have been too thick, critiques?

That's like saying that an Aston-Martin is too beautiful.

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10-28-2011 , 06:54 AM

#3890

gobbo

Trust the fat man.

Join Date: Jun 2005 Posts: 15,623

RESTAURANT DEPOT, Y'ALL.

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10-28-2011 , 12:15 PM

#3891

Howdoiplayxx

veteran

Join Date: May 2008 Posts: 2,914

Quote:

Originally Posted by LSOS

if you let your steak rest for 10 mins after you cooked it, the juices wouldn't be all over your plate. seriously, let it rest.. most important part and easiest part as well.

.

oh yeah? letting that delicious piece of heaven sit in front of you for ~10min is the easiest part? right........

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10-28-2011 , 02:35 PM

#3892

ghostofbretmaverik

grinder

Join Date: Jun 2010 Posts: 417

Quote:

Originally Posted by MMD

This thread has inspired me to attempt cooking my first ever steak this weekend.

Pics will be provided of course.

I am thinking:

Fillet steak
Chunky Chips
Roast Vegetables
Peppercorn Sauce

I have no idea if it will go down like that but that's what I have in my head.

you will be very disapointed attempting a fillet first. stick with a ribeye. lots of room for error.

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10-28-2011 , 05:31 PM

#3893

dogsballs

veteran

Join Date: Feb 2003 Posts: 3,300

Quote:

Originally Posted by ghostofbretmaverik

you will be very disapointed attempting a fillet first. stick with a ribeye. lots of room for error.

lol. How tf can you say that!? Filet will be fine. Rub of oil; slap in hot cast iron, flip & rest. Do reverse sear if you want. If you're reading this thread I think you've already passed the stage were you can do that successfully.

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10-28-2011 , 06:26 PM

#3894

LetMeLive

Carpal \'Tunnel

Join Date: Nov 2007 Posts: 25,131

Quote:

Originally Posted by dogsballs

seriously, don't overthink it

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10-28-2011 , 07:10 PM

#3895

MikeyObviously

veteran

Join Date: Jan 2004 Posts: 3,266

Lately, I've been deglazing the **** out of my pan...making a red wine sauce to pour over.

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11-02-2011 , 07:39 PM

#3896

El Diablo

Carpal \'Tunnel

Join Date: Sep 2002 Posts: 70,770

Hi people,

Big shortage of steak pics here lately, so I decided to make one. WF taunted me with a great NY Strip sale, but I was in the mood for a ribeye. The bone-in ones looked better than the boneless, so that's what I went with:

Rendered fat, cooked around the edges for a couple mins, then did ~2:45/side on medium, rested 5 mins, 45s/side on very high, rested a couple mins.

Served w/ a side of bourbon.

EMC!

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11-02-2011 , 08:33 PM

#3897

MatthewRyan

President of Upswingpoker

Join Date: Sep 2005 Posts: 5,998

looks very good!

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11-02-2011 , 08:36 PM

#3898

MatthewRyan

President of Upswingpoker

Join Date: Sep 2005 Posts: 5,998

Im going to grill hamburgers tonight, two .5lb patties. Last time I did 4.5mins/side and when I bite into them they were far too juicy (did I not left them rest long enough?) Does anyone have any tips on how to cook them perfectly?