They mention tuna in the video, at a first glance I thought this was tuna then facepalmed...

I commented on the picture the local pub shared and the owner chipped in saying it was best steak he'd ever eaten. I decided to pipe down after a few people started saying I was 'missing out' and was being as ass slating this guy's pub. Which is probably true he was trying to advertise his new grill restaurant and didnt need a smartass like me slating his USP.

It just pains me so much how the vast majority of people are clueless when it comes to steak.

Am i out of order here posting these comments?

https://www.facebook.com/photo.php?f...f&notif_t=like

seems a tad douchey to me

edit: or maybe not quite douchey but.. pointless?

Yeah bit of both.

Anytime I see someone who adds "this is just my own opinion" to the end of their comment it makes me want to stab them.

I think it was fine. They're idiots who don't want to listen. Don't bother.

It's pretty much the steak dunning-kruger effect. 95% of people have never had a properly cooked steak so they're going to cook it the way they've done in the past and think it's AWESOME.

Thanks guys.

I think a 7 is fair.

I don't think any score higher than 8 is possible with that piece of meat.

Any rating system that is larger than binary is going to be extremely subjective.

Gobbo did say that he looked at 30 pages (assume 100 posts/page so 300 posts)only for his initial rating system.

There is a steak by, I believe, Scotchnrocks that is seared into my mind at how beautiful it was and it wasn't on the list.

Everyone has their own top tier steaks that they aspire to. Just follow your dreams to steak perfection and let the rest just be white noise.

Not so much.

I have 50 posts per page but that's not 300 posts, it's 3000. So I looked at 1500 posts.

i read the first 6000 or so posts of this thread last night and couldn't resist any longer...


picked up 2 grass fed NY strips (also got some ribeyes for later tonight?)



they are really thin...which after cooking i read a post in here talking about how the reverse sear method isn't necessary for steaks this thin and after trying it on these i totally agree.


pretty weak sear on the first one, i think it was mostly due to pan not being hot enough. i rendered a little fat and added a little butter. (i think the sear looks better in this pic than it was in reality).



it was pretty much perfect on the inside though. pretty squarely in the medium rare category i think. personally i like it more like rare+ but my bro loved this one.



so for the second one i wanted to try to go a little more rare...

...and ended up not cooking it nearly enough. so i had to throw it back on after cutting into it but it still turned out OK. was too impatient to let it sit for a second time though so the plate got pretty juicy. it did have a little better sear tho imo.



the inside still turned out pretty awesome though. (both these steaks appear in these pics to be a little more rare than they really were)



overall they both still tasted great but i have much to improve on.


total method used:

1.salted (kosher sea) and let sit out for about 30 min.

2. little bit of fat rendering by holding on its side w/ tongs

3. cooked over medium heat for like 3-4 minutes (i think this was sliiiightly too long for such thin steaks but there was a very fine line between raw and med. rare.)

3. let sit for 5-10 min (lets be honest who can wait more than 5)

4. seared on as hot as i could get the pan for about 45s each side (added a little butter at this step)

5. let stand for another 5-10 min for the first one.


looking forward to trying again, possibly as soon as later tonight!

That's a good looking steak

Nice job considering how thin they were.

the deansteak with perfect grill marks made me LOL

You read 6000 posts in a day and didn't learn to turn the flash off?

After a quick review of the posts itt about a steak rating event/competition, I think the following more or less summarize suggestions that have been made so far:

Maybe, but I really like the idea of some sort of voting about the not so good efforts. Sure, Dean prolly has a lock on this but it would still be good for some lolz to rank the less than successful efforts.

Argh... software development and the time spent to upload all the pics makes my head meatspin. Wait, wat... nevermind.

Very good point. Case in point that Dean said his original deansteak tasted amazing. I'm not saying it didn't — to Dean. But to others itt, well, it may have not been quite as amazing.

This.

Yes. There are definitely lots of 9's and 10's itt. Hopefully by having some sort of contest more steaks will be duly recognized as such.

Gobbo makes several good observations about the aesthetic factor regarding type of steak preference, etc. Photography and plating skills also have an influence on ratings. Popularity and/or hate of posters could have a factor on any sort of voting. Few things to think about here. Perhaps there should be different categories, i.e. strips, ribeyes, other... something like that. Meh, on second thought that sounds too complicated and like way too much work.

Good banter and a decent result is key to making any effort to put this thing together worthwhile. Also, I seriously want to give away some Deansteak product swag.

Don't know what you are talking about but I did a quick check of the site and after a few hours of looking around I came *cough* to the conclusion that some of the meat on display might give Deansteak some serious competition in the 1 rating category. On second thought I'm not necessarily so sure. I'll have to check out the site again later tonight.

Pretty much this.

So, taking all of the above into consideration, I'm thinking that maybe the best thing to do is something along the lines of the Ms. OOT system. Everyone is familiar with the system so that is prolly a positive. Steaks would be nominated to create a 64 steak bracket for both BEST and WORST of show. Ideally, the format would be double-knockout as I think that is pretty much the only real weakness with mmbt0ne's system.

Of course, such an endeavour would require some mod participation to check for gimmick votes, etc. to keep the voting abuse down to a bare minimum. Thanks for volunteering El Diablo!

El D could chime in here to offer some input as to how the voter eligibility might be defined in the context of what he could realistically check up on to ensure the integrity of the voting. To keep things from getting too messy, we might have to set up a nominations thread (where anyone could self-nominate or nominate someone else's steak) after which commentary and discussion would ensue that would help to determine the 64 that advance to the bracket stage. The bracket would probably also have to be posted outside of the 'Cooking A Good Steak' thread to keep things orderly.

I would definitely volunteer to help out with setting this up. Maybe setting up the brackets, doing some short write-ups to introduce each steak, posting a pic of each steak, who cooked it, when, cut of meat, special techniques used, etc.

Something like that.

Back to the matter of the swag. For the best and worst victor I confirm that I would donate an Urban Dictionary deansteak t-shirt and beer stein. Surely both items would be utilized with pride by the winners – I can't imagine otherwise.

Anyway, that's just my thoughts from what I've read so far. The biggest upside to something like this is that the 64 bracket system has been used successfully in OOT for years and everyone should be familiar with it. Sure, double-knockout might sound a bit extreme but we are not dealing with something as simple as hawt women — WE ARE TALKING ABOUT THE COMPLEXITY OF COOKING A GOOD STEAK DAMMIT!!!

EDIT: On second thought, a 64 bracket might be too ambitious... 32 perhaps?

Some standardization would be essential imo, for ex:

1. Poster who cooked it
2. Link to post
3. Cut of Meat
4. Cooking Technique
5. Done-ness target: Done-ness achieved

I went a bit deeper into the Steakstones website and they look to be on the cutting-edge with the different types of steak preparation techniques they offer.

Looks to be pretty much a UK type of steak cooking preference tho.

Don't really think it would be as popular in the US and Canada.

*shrug*

Lololololol

4T,

That is an incredibly strong first post in this thread, welcome! The steaks themselves looked quite delicious (you already identified the areas for improvement), and the detail in the post was excellent. Love the description and detail re: what you did. Only thing I'd add is I like seeing how much steaks cost and where they came from (ie: grocery store in Alabama vs high-end butcher in NYC). Anyhow, if that's your first contribution, I really look forward to what you bring to the thread next!

durango,

So, those steaks I posted a while back from the expensive butcher were "American Wagyu" that were amazingly marbled. I haven't seen those there again, but I've been swinging by once a week or so to check. They didn't have those today, but they did have some prime strips and ribeyes. These are WAY more expensive than even the overpriced Whole Foods stuff I get, HOWEVER they have big slabs ready to CUT TO ORDER, so maybe I'll splurge on one sometime soon... PS: Sorry to hear about your grill going away, hopefully this will inspire you to step up your pan game and keep yourself in the top tier here!



And gobbo, I went in search for this based on your rec, but was faced with an unexpected choice. Which (or both!?!?!) should I get?

that butcher pic is giving me blue balls.

You're right, but it's likely to be close enough

Go for regular IMO.

We're competing against this. We really can't screw it up.

Hey that's british too.

Got them from sprouts farmers market

they were only like 7 bucks each. ($12.99/lb)