Cooking A Good Steak - Page 326 - Other Topics Forum - Discuss Pop Culture, Arts and Entertainment

We had those in college and I was always able to unplug them. Typically if left unplugged for a couple of days fire marshal would come by as they could read they were down but if just unplugged for a few hours there was no issue.

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11-30-2012 , 08:13 PM

#8129

yeotaJMU

Shines ELIte's Shoes

Join Date: Mar 2007 Posts: 22,414

Another short rib. Just S&P this time. Crust pretty weak but thats because it was about 3cm thick, lol. Also did some proper brussels after seeing that FB post

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11-30-2012 , 09:21 PM

#8130

Subpar=(

banned

Join Date: Jun 2012 Posts: 560

Ok, So on a Dean scale, how bad is it? and what went wrong?

First time ever, only thing I can actually cook on the stove is chicken and eggs.

Lost my phone so you get stuck with a crappy pic.

WOAT Presentation, sorry came home from the gym and was starving.

EDIT: Somehow forgot the biggest factor, it was cooked on a non-stick pan =(

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11-30-2012 , 09:31 PM

#8131

YB2009

dats ruff

Join Date: Apr 2009 Posts: 7,410

Quote:

Originally Posted by SGT RJ

Yeah, I was shocked as well.

I think next time I'd aim for 115 internal temperature for the original cook, but with my oven I'm not sure how to solve the crust problem.

My cell phone always washes out the color somewhat but the interior was a consistent medium rare once you got past the grey band, which was nice. My boyfriend had no complaints.

This is how I fixed the crust probs, and has worked great. Lowered internal temp to like 110, pull out, have pan on stove with oil heating to realllly high, almost smoke point. Put roast in, fat side (cap side) first. Get that going then slowly rotate roast a side at a time...maybe lifting to ensure oil/fat is under it. Results have been amazing, and way closer to the pink you're looking for in prime.

One other thing I do, haven't seen others do...is I cook it right on the oven grate. I just make a small tinfoil catch pan for underneath. Seems to get the heat on it better and more evenly.

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11-30-2012 , 09:41 PM

#8132

Subpar=(

banned

Join Date: Jun 2012 Posts: 560

Ok so that picture was so gloomy it made me a little depressed.

Added some brightness and contrast.

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11-30-2012 , 09:44 PM

#8133

CheckRaise

Carpal \'Tunnel

Join Date: Aug 2004 Posts: 22,067

non stick pan is probably your biggest offense, did you use oil/butter/fat to cook it? you have a huge grey band, did you just let it sit at low or med-low heat for a while?

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11-30-2012 , 10:06 PM

#8134

Subpar=(

banned

Join Date: Jun 2012 Posts: 560

Butter

Med-low 3-4 minutes each side

1 min each side on med-high

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11-30-2012 , 10:09 PM

#8135

SenorKeeed

mew mew mew

Join Date: Jul 2006 Posts: 37,478

How long you rest it for before searing? Ten minutes at least is necessary.

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11-30-2012 , 10:17 PM

#8136

YB2009

dats ruff

Join Date: Apr 2009 Posts: 7,410

Quote:

Originally Posted by SenorKeeed

How long you rest it for before searing? Ten minutes at least is necessary.

Is this for me? If so, no rest pre sear. From oven to stove top...maybe a minute or 2 if oil not hot enough but is no matter. Rest after, min 20 mins tented.

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11-30-2012 , 10:22 PM

#8137

CheckRaise

Carpal \'Tunnel

Join Date: Aug 2004 Posts: 22,067

3-4 minutes per side is way too long imo, especially for a steak that thin. might be better to go 2ish minutes per side at med heat and then sear at med/high

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11-30-2012 , 10:31 PM

#8138

SenorKeeed

mew mew mew

Join Date: Jul 2006 Posts: 37,478

Quote:

Originally Posted by YB2009

Is this for me? If so, no rest pre sear. From oven to stove top...maybe a minute or 2 if oil not hot enough but is no matter. Rest after, min 20 mins tented.

No, wasn't for you. Rest before searing for a stovetop reverse sear is much more important than from a low oven.

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11-30-2012 , 10:49 PM

#8139

Subpar=(

banned

Join Date: Jun 2012 Posts: 560

Quote:

Originally Posted by CheckRaise

3-4 minutes per side is way too long imo, especially for a steak that thin. might be better to go 2ish minutes per side at med heat and then sear at med/high

Quote:

Originally Posted by SenorKeeed

No, wasn't for you. Rest before searing for a stovetop reverse sear is much more important than from a low oven.

1 minute or so rest

Gobbo failed to mention this...

Picking up a cast iron skillet then giving it another go, thanks.

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11-30-2012 , 11:27 PM

#8140

durango155

Pooh-Bah

Join Date: Aug 2008 Posts: 4,818

Cast iron high heat for some crust!!!

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11-30-2012 , 11:44 PM

#8141

wallacengrommit

adept

Join Date: Apr 2007 Posts: 1,128

Quote:

Originally Posted by SGT RJ

The smoke detectors are wired into the apartment somehow. it's annoying as ****.

Get a plastic waste basket or garbage can, and depending on how high your ceiling is, either a ladder or a chair. Stand on chair/ladder and hold garbage can against the ceiling so that it snugly covers the smoke detector. Get a friend to measure the distance between the bottom of the garbage can and the floor. Go to Home depot, and get a dowel, stick or other long piece of wood and cut it to be a tiny bit (maybe a half inch?) longer than the distance you measured. When you want to cook steak, wedge garbage can to the ceiling, completely covering the smoke detector.

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11-30-2012 , 11:47 PM

#8142

Michael Scott

banned

Join Date: Dec 2011 Posts: 2

This is harder than it looks.

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11-30-2012 , 11:48 PM

#8143

gobbo

Trust the fat man.

Join Date: Jun 2005 Posts: 15,623

Confused why a rest pre sear post cook is necessary as opposed to post sear. Enlighten me?

Higher heat for sure. And make sure to dry it pre sear.

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12-01-2012 , 12:04 AM

#8144

pwnsall

CFBBPC

Join Date: Jun 2006 Posts: 65,886

so the temp doesn't keep rising i believe

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12-01-2012 , 12:45 AM

#8145

SGT RJ

Twitching

Join Date: Feb 2009 Posts: 49,109

Um, IDK if I need a waste basket, but I'm considering trying to develop some way to permanently seal off my smoke detectors. You have no idea how often they go off, it's ****ing ridiculous. I should be able to cook without having that thing shriek.

And the one time there actually WAS a small fire (my b/f turned on a burner without moving an oven mitt first, caught the very edge on fire before I smelled it) of course it didn't go off.

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12-01-2012 , 01:16 AM

#8146

wallacengrommit

adept

Join Date: Apr 2007 Posts: 1,128

A plastic bag with an elastic band holding it up there has also worked for me.

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12-01-2012 , 01:21 AM

#8147

SenorKeeed

mew mew mew

Join Date: Jul 2006 Posts: 37,478

Quote:

Originally Posted by gobbo

Confused why a rest pre sear post cook is necessary as opposed to post sear. Enlighten me?

Higher heat for sure. And make sure to dry it pre sear.

If too much heat is built up on the outside you are more likely to get a grey band. Whereas if the heat has completely distributed throughout the steak and the outside of the steak is cooler than the interior (which will be the state of the steak in about ten minutes), applying heat to the exterior of the steak will be less likely to overcook the outside of the steak.