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Cooking A Good Steak

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11-15-2012 , 06:26 PM

#7926

yeotaJMU

Shines ELIte's Shoes

Join Date: Mar 2007 Posts: 22,414

Quote:

Originally Posted by Dr. Spaceman

No money in vegetarianism, everyone is salad.

Quote

11-17-2012 , 07:31 AM

#7927

AceCR9

Carpal \'Tunnel

Join Date: Mar 2006 Posts: 8,357

Australian Waygu, cost me about $40 in Thailand thanks to a great sale

decent crust, got the pan really hot then added butter followed by the steak seconds after the butter had melted (which was really fast)

flash ruined my EMC

but here is good shot of end piece.

I let it sit probably 10min covered and still had a fair amount of juice on the plate after cutting. I'm cooking it to my desired doneness, should I care about this? FYI I am resting my steak in a tupperware container with lid on since I don't have an oven.

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11-17-2012 , 07:34 AM

#7928

TheRempel

Carpal \'Tunnel

Join Date: Oct 2004 Posts: 7,281

Just rest it on a plate lightly tented with foil.

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11-17-2012 , 08:16 AM

#7929

RubbishCards

old hand

Join Date: Jul 2005 Posts: 1,496

AceCR9 - that looks great. Do you know what marble score it was? Do you do anything different when cooking Wagyu vs regular steak (cooking time / temperature)? I'm thinking of trying it, but I'm a bit scared of screwing it up, and the internet is a minefield of conflicting advice about what you should/shouldn't do with Wagyu.

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11-18-2012 , 05:34 AM

#7930

...|...

banned

Join Date: Feb 2012 Posts: 3,072

I once tried the Australian imported wagyu while in Thailand and its definitely not worth the money as its been thawed and frozen again about 150times and very often they've broken the vacuum seal and resealed it about 50times. Best steaks while i was there was their 10$ a kg local tenderloin which is really weak but at least its very fresh and ends up tasting better than imported rotting high quality meat.

Hopefully you had a better experience with your wagyu

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11-18-2012 , 08:46 AM

#7931

steamraise

Carpal \'Tunnel

Join Date: May 2006 Posts: 9,995

Quote:

Originally Posted by ...|...

rotting high quality meat.

Not rotting... aged.

Quote

11-18-2012 , 10:39 AM

#7932

jtown1010

veteran

Join Date: Apr 2006 Posts: 2,830

AceCR9,

You want to cook slightly under your desired temperature because the steak will continue to cook even after it's taken off the heat.

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11-18-2012 , 11:18 AM

#7933

...|...

banned

Join Date: Feb 2012 Posts: 3,072

Quote:

Originally Posted by steamraise

Not rotting... aged.

No even the high end grocery stores leave their imported vacum sealed steaks hang in the sun or in the back of trucks with no refrigeration. Even seafood in Thailand isnt refrigerated when moved around

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11-18-2012 , 12:18 PM

#7934

AceCR9

Carpal \'Tunnel

Join Date: Mar 2006 Posts: 8,357

Quote:

Originally Posted by jtown1010

AceCR9,

You want to cook slightly under your desired temperature because the steak will continue to cook even after it's taken off the heat.

lol obviously I know this, cmon now. pretty ****ing tough to have minimal gray area on a big steak otherwise

as to the quality, this is from a new brand that a few markets just started selling(same company different locations) that is quite a bit higher quality than their normal offerings imo. I also had a good experience buying USA beef here, but theres a bit of variance to it im sure. Most of the time I buy beef or cheaper aussie Ribeyes, but they had a 50% discount for this new brand as a promo. definitely worth it compared to normal thai beef

Quote

11-18-2012 , 12:23 PM

#7935

AceCR9

Carpal \'Tunnel

Join Date: Mar 2006 Posts: 8,357

Quote:

Originally Posted by ...|...

I've lived here for 3 years and seriously doubt this is true for most high end shops.

Quote

11-18-2012 , 12:51 PM

#7936

jtown1010

veteran

Join Date: Apr 2006 Posts: 2,830

Quote:

Originally Posted by AceCR9

Oh OK, my bad I thought when you were asking if you should be cooking to your desired doneness earlier, that you weren't aware of that.

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11-18-2012 , 05:11 PM

#7937

SGT RJ

Twitching

Join Date: Feb 2009 Posts: 49,109

I got a rib roast from Costco for Thanksgiving, so hopefully that'll be pretty awesome. I've made one before, but I'm going to try to get a crust on it as well.

Should I sear it before or after the cooking in the oven?

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11-18-2012 , 05:28 PM

#7938

Josem

human chemical weapon

Join Date: Jan 2007 Posts: 18,196

sear it after cooking it in the oven

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11-18-2012 , 06:02 PM

#7939

jtown1010

veteran

Join Date: Apr 2006 Posts: 2,830

I've always heard that you should sear it before you cook it in the oven (I guess to keep the juices inside the meat).

Quote

11-18-2012 , 06:11 PM

#7940

Josem

human chemical weapon

Join Date: Jan 2007 Posts: 18,196

jtown,

you should definitely move up to where they respect your raises too

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11-18-2012 , 06:18 PM

#7941

jtown1010

veteran

Join Date: Apr 2006 Posts: 2,830

I'm all about moving up to where they respect my raises.

But I know of a few nice steakhouses that sear then bake, and always heard that was the best play. I'm open to being wrong though, I'm no master grill-man and there are some absolute studs ITT so if you guys tell me I'm wrong I'll accept it.

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11-18-2012 , 06:39 PM

#7942

Josem

human chemical weapon

Join Date: Jan 2007 Posts: 18,196

searing doesn't lock in the juices; there is proof earlier in this thread if you care for the scientific explanation

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11-18-2012 , 08:14 PM

#7943

wallacengrommit

adept

Join Date: Apr 2007 Posts: 1,128

I prefer searing first, and I use a blowtorch. I care lot about the interior temperature of the roast, and searing it before it goes in the oven gives me better control over the eventual temperature of the roast.

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11-18-2012 , 08:33 PM

#7944

CheckRaise

Carpal \'Tunnel

Join Date: Aug 2004 Posts: 22,067

Quote:

Originally Posted by wallacengrommit

agree, not sure why you would ever sear after roasting but maybe i'm missing something?

Quote

11-19-2012 , 02:07 AM

#7945

Ray Horton

banned

Join Date: Dec 2011 Posts: 26,879

Quote:

Originally Posted by CheckRaise

agree, not sure why you would ever sear after roasting but maybe i'm missing something?

Yeah, searing after locks in the juices afaik.

Quote

11-19-2012 , 02:19 AM

#7946

wallacengrommit

adept

Join Date: Apr 2007 Posts: 1,128

Quote:

Originally Posted by Ray Horton

Yeah, searing after locks in the juices afaik.

This isn't funny any more.

Quote

11-19-2012 , 04:05 AM

#7947

RubbishCards

old hand

Join Date: Jul 2005 Posts: 1,496

Quote:

Originally Posted by CheckRaise

agree, not sure why you would ever sear after roasting but maybe i'm missing something?

It takes less time to get a decent crust if the meat is already cooked, which means you are less likely to start overcooking the inside (which = grey band). This stuff is explained in the srs eats prime rib article: http://www.seriouseats.com/2009/12/t...prime-rib.html

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11-19-2012 , 12:03 PM

#7948

SGT RJ

Twitching

Join Date: Feb 2009 Posts: 49,109

Well, I don't have a blowtorch, so that's out.

I'll take a look at the Serious Eats article.

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11-19-2012 , 12:50 PM

#7949

Melkerson

Carpal \'Tunnel

Join Date: Nov 2008 Posts: 11,100

Quote:

Originally Posted by SGT RJ

Well, I don't have a blowtorch, so that's out.

I'll take a look at the Serious Eats article.

Serious eats method is awesome. Did this last Christmas. We always have a roast and it was always good, but this was noticeably better.

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11-19-2012 , 12:51 PM

#7950

SGT RJ

Twitching

Join Date: Feb 2009 Posts: 49,109

Hmmmm, that article made it look pretty easy.

Last time I made a rib roast the interior was fine, it just didn't have a crust. Pretty sure I can do that and at least improve on my last effort.

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