Cooking A Good Steak - Page 21 - Other Topics Forum - Discuss Pop Culture, Arts and Entertainment

Wish I said this but theres nothing special bout cooking a steak...so dont do anything special and great success will be the result if the above 2 points are paramount in your approach.

Quote

08-19-2010 , 05:47 PM

#503

kbor

journeyman

Join Date: May 2010 Posts: 234

Room temp steaks.. salt pepper ... whatever other spices u want.. pan sear in REALLY HOT cast iron skillet.. put a dab of butter on top and throw the whole pan in the oven for a few minutes. Damn.. might have to cook some steaks tonight

Quote

08-30-2010 , 05:03 PM

#504

El Diablo

Carpal \'Tunnel

Join Date: Sep 2002 Posts: 70,770

iggy,

I got a better sear last night:

Quote

08-30-2010 , 06:07 PM

#505

iggytt

banned

Join Date: Jun 2006 Posts: 894

6/10

Quote

08-30-2010 , 06:29 PM

#506

amoeba

Carpal \'Tunnel

Join Date: Sep 2004 Posts: 20,431

El D, I think your searing is fine but your food photography probably needs some improvement.

Quote

08-30-2010 , 06:43 PM

#507

Dids

Carpal \'Tunnel

Join Date: Feb 2004 Posts: 60,871

Hooked up some steak and eggs Saturday morning. ****ing delicious.

Pro tip for really enjoying your steak

Spoiler:

Quote

08-30-2010 , 06:46 PM

#508

El Diablo

Carpal \'Tunnel

Join Date: Sep 2002 Posts: 70,770

iggy, amoeba: I think this thread is gonna make me shell out for an iPhone 4.

Quote

08-30-2010 , 07:19 PM

#509

adizzle13

Carpal \'Tunnel

Join Date: Jan 2009 Posts: 6,872

Quote:

Originally Posted by Dids

Hooked up some steak and eggs Saturday morning. ****ing delicious.

Pro tip for really enjoying your steak

Spoiler:

pro tip for really enjoying your steak:

Spoiler:

Quote

08-30-2010 , 07:24 PM

#510

Dids

Carpal \'Tunnel

Join Date: Feb 2004 Posts: 60,871

That's a ****ing ******ed thing to say about the eggs.

If I wanted steak and potatoes, I'd have ****ing steak and potatoes. I wanted steak and eggs so I had steak and eggs.

I enjoy the flavor of A1 and it just seemed to go well with the breakfast aspect of things. I don't always use steak sauce- but I did this time.

Quote

08-30-2010 , 07:43 PM

#511

citanul

Super Moderator

Join Date: Jul 2003 Posts: 18,865

dids,

please describe your scrambled eggs method. tyvm.

Quote

08-30-2010 , 07:44 PM

#512

adizzle13

Carpal \'Tunnel

Join Date: Jan 2009 Posts: 6,872

eggs are gross imo

Quote

08-30-2010 , 08:36 PM

#513

Rushmore

Lounge Laureate

Join Date: Apr 2003 Posts: 10,381

I can tell Dids' scrambled eggs method is similar to this one, which I use myself:

Perfect Scrambled Eggs

I really didn't think I'd like it, but I love it.

Maybe we could compromise, and use Worchestire sauce instead of A1?

Quote

08-30-2010 , 08:52 PM

#514

axioma

veteran

Join Date: Sep 2004 Posts: 3,146

Gordon Ramsey by the looks of it uses Escoffier's method:

Blend the eggs gently without whisking them too much, dont add salt or pepper yet (salt will make watery eggs). Melt unsalted butter in a pan and add eggs, cooking gently on the lowest possible heat, again dont over stir but at same time dont let stick to bottom of pan. Just before they get to the right consistency remove from heat (they will continue to cook from the temperature of the pan), and a little cream, and now salt and pepper and if you want to be fancy some chives I guess although I never bother with them.

Ive never had steak and eggs, it looks like something a cowboy might eat.

Quote

08-30-2010 , 09:07 PM

#515

Bovvaboy

grinder

Join Date: Oct 2009 Posts: 636

Quote:

Originally Posted by Rushmore

I love his french stove, so damn huge! they had to crane it in and then build the kitchen roof!

Quote

08-30-2010 , 09:16 PM

#516

Dids

Carpal \'Tunnel

Join Date: Feb 2004 Posts: 60,871

That's 4 eggs with a splash of milk and a dash of salt. Cook them somewhat slowly at medium heat and add the cheese maybe 65% of the way through. I stir pretty constantly. I like my eggs wet, so I take them off the heat basically once they're no longer runny. This time I topped them with more cheese cause I was all about excess at that point, but normally I'd think that was overkill. Season with salt and pepper.

Oh- and I took a bit of the butter/olive oil/fat mixture from the steak and put it in the pan with some butter before I put the eggs in.

Quote

08-30-2010 , 11:07 PM

#517

bottomset

Carpal \'Tunnel

Join Date: Oct 2004 Posts: 26,266

Quote:

Originally Posted by axioma

I think its similar, but Gordon uses higher heat, and more stirring

I really like results you get from his method, I might try the lower heat less stirring method tomorrow to compare

Quote

08-30-2010 , 11:36 PM

#518

Sardine

enthusiast

Join Date: Jun 2007 Posts: 86

Has anyone experimented with best surface to rest the steak? For example, 1) regular plate 2) warmed plate 3) wood (cutting board) 4) Other?

While it would seem that something a bit warm would keep the steak warmer, but the few times I've tried it seems there is alot of juice runoff. I need to do two same steaks (cut, size, thickness) at once, then try two different surfaces then compare. Any thoughts?

Quote

08-30-2010 , 11:57 PM

#519

adizzle13

Carpal \'Tunnel

Join Date: Jan 2009 Posts: 6,872

i would say a warmed plate might be best. it would let the steak sit in the juices whereas a porous onne like a wood cutting board might absorb a little bit of it.

Quote

08-31-2010 , 12:05 AM

#520

kkcountry

BBV MS Paint Rapid Response Squad

Join Date: Jun 2006 Posts: 31,263

i let my steaks sit in a foil covered pyrex pan in my oven

works pretty good imo

Quote

08-31-2010 , 01:16 AM

#521

wallacengrommit

adept

Join Date: Apr 2007 Posts: 1,127

Put steaks on a wire rack, which is overtop a plate. Foil loosely.

The steaks dont sit in the juice, which hurts their crust, and you can drizzle the juice back on just prior to service.

Quote

09-01-2010 , 03:11 PM

#522

DebtVulture

journeyman

Join Date: May 2009 Posts: 321

"Put steaks on a wire rack, which is overtop a plate. Foil loosely.

The steaks dont sit in the juice, which hurts their crust, and you can drizzle the juice back on just prior to service"

+1

Also, great site for all things smoked and grilled: www.amazingribs.com

Quote

09-01-2010 , 03:19 PM

#523

Nootka

Pooh-Bah

Join Date: Apr 2008 Posts: 5,656

Quote:

Originally Posted by Sardine

Warm plate is best imo. I don't see how it could result in more runoff than other methods; if anything it'd be less than a cold surface. Besides, you want something to catch the juices so you can dump them back on the plate or into the sauce.

The last two steaks by Dids and Diablo looked great btw.

Last edited by Nootka; 09-01-2010 at 03:20 PM. Reason: yeah, rack would be good too

Quote

09-03-2010 , 08:32 PM

#524

miajag

Carpal \'Tunnel

Join Date: Jun 2003 Posts: 17,328

Picked up a 28oz. T-bone at the store today for ~$10. Coated in sea salt for 15 minutes while letting it sit out on the counter, washed salt off, paper toweled dry and rubbed in a little ground pepper. Melted some butter and chopped up a clove of garlic in the grill pan. Seared on the sides for a couple minutes each and then cooked ~10 minutes on each side on medium heat. Turned out really well for a cheap piece of meat.

Quote

09-03-2010 , 10:14 PM

#525

nuisance

Carpal \'Tunnel

Join Date: Apr 2008 Posts: 11,644

Get a strip steak. (NY or Sirloin)

Get these sauces.

Get some Dried Garlic and pinch or 2 of Sugar. Mix all ingredients and grill it is delicious if you like spicy foods.

I think there is another ingredient but these are the mains ones.

I got this from some Loation friends and they are kinda secretive when asked them how to make it.

Cut the steaks into strips (I guess you could leave them whole but we always make them into strips), marinate then grill. I'm making it tomorrow and I will try to take a picture to post.

We also do this with chicken.

Quote

Page 21 of 1391

First

11 16 17 18 19 20 21 22 23 24 25 26 31 41 71 121 221 521 1021

Last

Post Reply Subscribe

...

Page 21 of 1391

First

11 16 17 18 19 20 21 22 23 24 25 26 31 41 71 121 221 521 1021

Last