Cooking A Good Steak - Page 376 - Other Topics Forum - Discuss Pop Culture, Arts and Entertainment

bside: Sear the edges! I suspect that was a lot better than the pics look - what doneness was the steak? The color of the pics don't look great, but they still look very evenly cooked and juicy.

it was definitely medium rare, I swear. Will sear the edges on attempt #2!

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01-30-2013 , 02:34 PM

#9378

FrankShank

grinder

Join Date: Jul 2011 Posts: 679

Standard UK grass fed rib eye less than an inch thick.

I think it turned out pretty good for a thin one.

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01-30-2013 , 02:36 PM

#9379

El Diablo

Carpal \'Tunnel

Join Date: Sep 2002 Posts: 70,770

Frank,

That looks excellent, period.

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01-30-2013 , 02:37 PM

#9380

gobbo

Trust the fat man.

Join Date: Jun 2005 Posts: 15,623

I dub it a 7. Nice work.

Edit: possibly 8

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01-30-2013 , 02:38 PM

#9381

El Diablo

Carpal \'Tunnel

Join Date: Sep 2002 Posts: 70,770

gobbo,99:

Here is my thought. Someone should build a simple HotOrNot style ranking webapp, then we just take EVERY STEAK PICTURE in this thread and put them in there, then we all rank them and end up with a super precise steak ranking gradient!

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01-30-2013 , 02:39 PM

#9382

punkass

Carpal \'Tunnel

Join Date: Oct 2002 Posts: 12,486

Nice work. Solid 7 imo.

Crazy. I think a year ago I would have thought that was a 9.

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01-30-2013 , 03:00 PM

#9383

asdfasdf32

True Facts

Join Date: Nov 2004 Posts: 13,155

Quote:

Originally Posted by El Diablo

Great idea.

Spoiler:

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01-30-2013 , 03:00 PM

#9384

gobbo

Trust the fat man.

Join Date: Jun 2005 Posts: 15,623

Quote:

Originally Posted by El Diablo

Yeah but people are weird and don't know what good is supposed to be.

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01-30-2013 , 03:01 PM

#9385

GooseHinson

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Join Date: Feb 2006 Posts: 6,585

While I agree that steak is perfectly cooked for what it is, something has to be said about the starting product (cut). Nothing less than 1.5" thick should even be allowed to be 8.5 or > and certainly nothing without solid marbling/appetizing pre-cook look should be allowed 9+.

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01-30-2013 , 03:05 PM

#9386

27offsuit

actions have consequences!

Join Date: Jul 2004 Posts: 38,561

This is where it becomes obvious a non-joke ranking of steaks becomes silly/impossible. Look at how butthurt durango was already.

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01-30-2013 , 03:09 PM

#9387

Larry Legend

Celtic Pride

Join Date: Jul 2009 Posts: 42,920

I think having representatives of the thread who have displayed advanced steak knowledge and cooking ability would be the way to go. Maybe like 15-20 people.

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01-30-2013 , 03:38 PM

#9388

El Diablo

Carpal \'Tunnel

Join Date: Sep 2002 Posts: 70,770

27,

After I went through gobbo's list I thought to myself, lol I wonder how butthurt Durango will be.

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01-30-2013 , 03:41 PM

#9389

ohead

Carpal \'Tunnel

Join Date: Jun 2004 Posts: 6,136

Quote:

Originally Posted by 27offsuit

This is where it becomes obvious a non-joke ranking of steaks becomes silly/impossible. Look at how butthurt durango was already.

yeah its pretty crazy how the MVP, the Captain, the SIR, the steakers of all steaks, the durango of durangoest didn't finish in all the top 3 spots, with at least several steaks.

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01-30-2013 , 03:44 PM

#9390

gobbo

Trust the fat man.

Join Date: Jun 2005 Posts: 15,623

After looking at so many pictures of steak I have come to a few conclusions.

Aesthetically, NY strips and filets look the best by far. But NY Strips are 3rd best in terms of taste/texture imo and filets are expensive/hard to cook correctly. Strips were by far the most photogenic of the steaks I looked at. Probably what tipped nn99's steak being the first 10.

Taste/texture, rib-eye are fantastic but because they have big thick chunks of fat inside them they rarely look as good. Plus if you get them bone-in the sear can suck.

This kind of affirms to me that filets are my favorite since I like the way the look and the way they taste.

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01-30-2013 , 04:13 PM

#9391

Bode-ist

solidly average

Join Date: Jan 2007 Posts: 4,800

only thing on gobbo's list i would disagree with is #8. That crust is just way too burnt. There's not way that crust is even in the same league as 99's last steak or a few other recent steaks.

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01-30-2013 , 06:58 PM

#9392

Phatony

old hand

Join Date: Jul 2009 Posts: 1,317

Quote:

Originally Posted by El Diablo

Quote:

Originally Posted by Larry Legend

I think having representatives of the thread who have displayed advanced steak knowledge and cooking ability would be the way to go. Maybe like 15-20 people.

These two ideas combined will give us both an enjoyable side thread filled with banter and a good gradient of rankings.

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01-30-2013 , 07:09 PM

#9393

durango155

Pooh-Bah

Join Date: Aug 2008 Posts: 4,818

>>>> not really butthurt, just figured I have a few 8-9's on here based on everyone's comments in the past but it's all good.

I haven't posted anything in a little while so I will have to hit up Costco maybe on my way home tonight for a package of filets.

I'm actually pretty bummed because my roommate moved out and he took with him his grill that I was using that is a super hot commerical grill that I was using on all my steaks! I might have to switch it back to the pan sear/oven finish or reverse sear now.

My old grill is okay but it's more of a flame broiled approach as opposed to super hot grates with no flare ups on the commercial grill.

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01-30-2013 , 07:10 PM

#9394

durango155

Pooh-Bah

Join Date: Aug 2008 Posts: 4,818

frank, I would destroy that plate! Solid crust

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01-30-2013 , 07:15 PM

#9395

SenorKeeed

mew mew mew

Join Date: Jul 2006 Posts: 37,478

sadly meatspin.com is already taken, would have been a solid domain name for this.

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01-30-2013 , 07:19 PM

#9396

Larry Legend

Celtic Pride

Join Date: Jul 2009 Posts: 42,920

ratesteak.com is available

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01-30-2013 , 07:54 PM

#9397

Birchinio

grinder

Join Date: Feb 2010 Posts: 678

http://www.steakstones.com/

Has anyone seen these? Looks like an awful way to cook steak to me. A local pub is sharing pics of them all over my Facebook and its rather tilting.