Grunching with awful advice no less.

Let meat rot. Soak in abrasive overpowering sauce. Try not to die.

Thread saved.

didnt you post a steak you served with whole peppercorns on it itt? i mean cmon man just let people post their **** without making it a popularity contest lorded over by you and the infallible el diablo

I was curious about that too.

Someone asked if someone could make a scale and I decided to because I was bored and had some free time. I don't think I'm better than someone because I can cook good steaks. I'm jealous of the way a lot of people cook their steaks in this thread. Everyone has really good skills and we've all encouraged each other to get better. What's so bad about quantifying skills?

You act like I've been a huge dick to people. Since I did the ratings pretty much every steak I've assigned a rating has been very good and I gave lots of encouragement to the poster. Am I sleep posting abuse or something?

Gobbo, you've been perfectly fine ITT. I don't get the hate, at all.

art,
this is a poker forum. we are data driven. take your holistic hippy pretensions back to kipin.

.

Steaks posted since you made that rating system (done at the request of those itt I might add) have been pretty damn amazing. Coincidence? I think not!

*EDIT*
goodeh, sear those edges tho... and it looks like you need a bit more heat and/or time on the overall sear. Your griddle pan is not your friend in this regard imo.

too much going on for decent pics but this super bowl roast was excellent:

good work pete..looks perfect! the good thing about a roast like that is there is pinker stuff in the middle and more cooked stuff on the ends so everyone gets what they want.
most everyone I know cooks roast beef med well and it tilts the hell out of me.

Haters gunna hate gob.

I have taken the rating concept even further and started rating meals at friends places! The cooks even ask for my score after the meal! I have a reputation as a foodie in our circle and the ratings are all done fairly lightheartedly but the cooks definately like to know where they can make improvements. I also ask for a score when I cook for them as although they think I can cook I only have a fairly small repitoir and have only really mastered a dozen or so dishes. We had a Masterchef comp last year and have progressive dinner parties regularly. Everyone who cooks like to get better and as long as the critisism is constructive its a good learning experience for all.

absolutely nothing wrong with that. I do a version of "steak au poivre" that I got off the back of a bottle of peppercorns and it is regularly scores a 9 or 10 depending on the quality of steak.

wow god damn i don't even know what to say to that

do you all talk about the things that you hate over dinner?

You should probably have a go at mastering English before attempting to master any more dishes.

Can we at least start deducting 2 points for any steak that's not cut perpendicular to the grain? I see so many steaks in this thread that would be perfect, if they hadn't been mangled after cooking. Cutting with the grain can make a good steak bad.

edit: added content, cooked some steaks just now

False

touche!

its just a bit of fun between friends that like to cook.
i mean its the same thing as getting a steak score on this forum.....

wow steaks look godly, i pump out some pretty standard guys from pan to oven medium rare mmmmmmmmmmmmmmmmm

I have a feeling this guy is wrong, but I'm not 100%. Can someone please confirm that the following is true, my cursory search turned up mixed results from miscellaneous blogs that have no credibility:

The grain in ny strip, ribeye, and tenderloin is already fine enough that direction of cut has a negligible affect on tenderness. Cutting against the grain is really only necessary for things like flank steak which have long thick fibers.

it's definitely absolutely necessary to cut a flank steak correctly, while it matters a lot less with the other cuts mentioned.

from personal experience i'd say it barely matters at all with tenderloin, while there is a noticeable difference with striploins.

Hey guys. I've been following this thread, but only scrolling by really fast so I can look at pictures of my all time #1 favorite food. But I've been getting more and more into cooking recently, and I want to start cooking 1 steak a week and really start to hone this skill (I'm in school so I can't afford to do steaks more often than this). I have some basic noob questions:

1. Good cuts to buy: My favorite is by far the rib-eye (homersimpsondrool.jpg). But I think it's a bit fatty to consume as a regular part of my diet (don't ask). What are some good cuts that I should look to buy consistently? I don't know too much about cuts really, "NY strip" is the next best thing I guess? Maybe there's a cheaper option that's really good too? Does rarity you plan on cooking the steak at affect this decision? I think I'm a rare->med rare kinda guy.

2. Pan: We have 2 non-stick pans, 1 "regular" metal pan (I guess? dunno what you'd call it), and 1 cast iron pan. I've skimmed by a few posts and got the idea that non-stick is super-noobish? The cast iron seems to be standard, but it's not mine and I don't know how to use it and properly take care of it. I'll learn how if you guys think it'll make a big difference over the regular pan, just lemme know. Also if you do, good info on how to take care of it would be fantastic

3. Beginner strategies: where do I start? I've cooked a few steaks in the past by just tossing it onto a pan with oil for like 5+ mins on each side, came out medium rare usually, enjoyable, but I'm sure there's a better way to do this. Don't give me your "ideal" or "optimal" strategy here, baby steps.

Thanks in advance.

Durango, I bought the prime sirloin cap steaks from Costco that you're always talking about. I'd say about 80% of them are very tender, and 20% had a consistency closer to a strip steak. Really tasty, lean, and great value for $7.99 a pound for prime beef. I marinated them in teriyaki sauce for a few hours, but I think that made them too moist so it was hard to get a good sear. Do you dry them off after taking them out of the marinade?

^^^ spaceman, yes marinade those prime caps in a teriyaki marinade (not necessarily just teriyaki sauce but the sauce might okay I have just always used the store bought marinades)

yes, you 100000% need to dry those off after soaking in the marinade. The best way to do it is to shake off excess marinade in the sink and then pat dry with paper towels and/or wrap in a paper towel and stick back in the fridge. When you cook it they should be perfectly dry. I do highly recommend that you grill these versus pan sear/reverse sear as the grill carmelizes the sugars of the marinade and makes for a damn tasy little steak.

I do agree that some of the sirloin caps taste like new york strips but the majority of those pieces are awesome from my experience.