Cooking A Good Steak - Page 409 - Other Topics Forum - Discuss Pop Culture, Arts and Entertainment

I used to consider myself really good at cooking steak. I grew up working in restaurants that included a franchised Longhorn Steakhouse and have worked under kitchen managers with culinary degrees, but this thread has elevated my game by a serious margin.

I couldn't agree more. I saw it and immediately posted how I cook a great filet. I was laughed at, then I started reading the thread. These steaks look amazing

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02-27-2013 , 10:59 PM

#10203

Searix

NFL Swami Overlord

Join Date: Jan 2009 Posts: 19,233

Quote:

Originally Posted by Searix

Cooking steak again tonight (4th ever now, 1st Ribeye), wish me luck!

Rendered the fat off the sides and it looks a little lop-sided, but if i push it together it makes a nice circle.

Is there any way to keep it like that when i cook it or not worth it?

Burner went out and had to use another one, which i turned on medum-high (to speed up heating) and didnt realize until a minute in that i had it on too hot. Thus went lower heat on the sear and ended up with a medium steak with a small sear.

Still tasted good, but the sauce stole the show here.

Overall another 8, 7 on steak 9 on sauce. Must say using the denaturing techniques outlined earlier in this thread i couldn't tell a texture difference between ribeye and normal choice cuts. Didn't give ribeye a fair chance though i guess.

Edit: Nice job LL

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02-27-2013 , 11:06 PM

#10204

asdfasdf32

True Facts

Join Date: Nov 2004 Posts: 13,155

Bleh (you seriously cannot think that is a 7 rating). The sauce looks really thin/watery/oily too.

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02-27-2013 , 11:07 PM

#10205

Searix

NFL Swami Overlord

Join Date: Jan 2009 Posts: 19,233

:/

Definitely below average for the thread

Last edited by Searix; 02-27-2013 at 11:22 PM.

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02-27-2013 , 11:11 PM

#10206

asdfasdf32

True Facts

Join Date: Nov 2004 Posts: 13,155

Tough love, man. Tough love.

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02-28-2013 , 12:08 AM

#10207

gobbo

Trust the fat man.

Join Date: Jun 2005 Posts: 15,623

What sauce recipe did you follow?

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02-28-2013 , 12:23 AM

#10208

YB2009

dats ruff

Join Date: Apr 2009 Posts: 7,410

Quote:

Originally Posted by Fubster

fingerling potatoes are a solid choice

ahhh. fingerling. couple of weeks ago I put fingering into google with a whole diff set of results. was even weirder asking old ladies at the grocery store. "question ma'am, what u know about fingering potatoes?"

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02-28-2013 , 12:29 AM

#10209

grando1.0

Carpal \'Tunnel

Join Date: May 2012 Posts: 17,111

boiled steak eh?

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02-28-2013 , 12:41 AM

#10210

ninetynine99

Carpal \'Tunnel

Join Date: Oct 2004 Posts: 9,238

Quote:

Originally Posted by Fabian

I'm kinda mildly curious what a 13 minute per side steak would look like, actually.

Spoiler:

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02-28-2013 , 01:07 AM

#10211

gobbo

Trust the fat man.

Join Date: Jun 2005 Posts: 15,623

Look at that crust.

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02-28-2013 , 01:09 AM

#10212

yeotaJMU

Shines ELIte's Shoes

Join Date: Mar 2007 Posts: 22,414

Quote:

Originally Posted by ninetynine99

Spoiler:

goddamnit i lol'd so hard

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02-28-2013 , 03:39 AM

#10213

gaming_mouse

Carpal \'Tunnel

Join Date: Oct 2004 Posts: 13,786

Quote:

Originally Posted by gobbo

What sauce recipe did you follow?

simply take the water that was used to boil the steak (full of rich, fatty flavor) and pour it onto the plate. Lay steak in the middle of water. Simple and delicious!

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02-28-2013 , 04:43 AM

#10214

Searix

NFL Swami Overlord

Join Date: Jan 2009 Posts: 19,233

Quote:

Originally Posted by gobbo

What sauce recipe did you follow?

No but seriously, what's left, beef broth, little bit of sour cream+Brandy+a little bit of Dijon Mustard

Truth time: It is too salty, and i'm looking for a substitute for the Beef Broth

Quote:

Originally Posted by gaming_mouse

simply take the water that was used to boil the steak (full of rich, fatty flavor) and pour it onto the plate. Lay steak in the middle of water. Simple and delicious!

Haters of gravy itt

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02-28-2013 , 05:19 AM

#10215

asdfasdf32

True Facts

Join Date: Nov 2004 Posts: 13,155

Quote:

Originally Posted by Searix

No but seriously, what's left, beef broth, little bit of sour cream+Brandy+a little bit of Dijon Mustard

Truth time: It is too salty, and i'm looking for a substitute for the Beef Broth

Haters of gravy itt

You don't need a substitute for beef broth. A standard sauce is using some (or all) of the pan drippings, some cognac, heavy cream, and seasoning. Also, sour cream shouldn't be used in sauces as it tends to curdle; use creme fraiche instead (it's easy to make if you can't find it in stores).

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02-28-2013 , 08:44 AM

#10216

Mr.mmmKay

Drugs are bad...

Join Date: May 2011 Posts: 20,180

I once tried making sauce with milk, not a good idea
It curdles instantly

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02-28-2013 , 08:49 AM

#10217

4BetBoke

old hand

Join Date: Jul 2012 Posts: 1,568

Quote:

Originally Posted by gobbo

4betboke: Just so you know, I think that video is pretty ****. He doesn't even show you the doneness at the end which means I'm pretty 100% sure that it's not cooked well at all. I guess if you're going to overcook it that's fine but to be honest if you are planning to overcook the steak I would just clarify some butter and do the whole thing in a pan in the clarified butter to get the sexiest crust ever. Don't **** with the garlic or the thyme because it's going to burn.

He had that steak in there SO LONG to get the browning on the outside yet he says it's rare to medium rare... the pan is barely smoking and the thyme didn't burn. The garlic probably had 1-2 minutes to impart any taste whatsoever which is basically nothing. It's just bull****.

Yeah, I tried this before and the garlic burnt pretty badly. I lean towards more cooked through steaks anyway, so i'll take what you said on board.

I might try cooking it in butter with continuous baste tonight

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02-28-2013 , 09:00 AM

#10218

fanerio

Carpal \'Tunnel

Join Date: Jan 2012 Posts: 8,718

I use about five anchovies + some anchovy oil + chilli + baby capers on one side in lieu of salt + pepper, searing up the other side first. I'm finding it tastier than a regular mushroom/pepper/dianne sauce, and the residue flavours the spinach and/or mushrooms that I usually fry my steak up super nicely.

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02-28-2013 , 11:28 AM

#10219

nuggetz87

Carpal \'Tunnel

Join Date: Sep 2004 Posts: 15,728

Quote:

Originally Posted by Searix

It looks like you skipped the part where you let the sauce reduce for a few minutes and/or you add a thickening agent imo

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02-28-2013 , 12:03 PM

#10220

El Diablo

Carpal \'Tunnel

Join Date: Sep 2002 Posts: 70,770

Larry,

Wow, that inside looks perfect. The sear doesn't look quite as good as your previously posted master effort, though, so I'd put this one at like an 8.5-9. Really strong steak game you're bringing here!

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02-28-2013 , 12:10 PM

#10221

El Diablo

Carpal \'Tunnel

Join Date: Sep 2002 Posts: 70,770

Searix,

"Overall another 8, 7 on steak 9 on sauce"

Lololololollllllllll.

That boiled steak w/ 50% of it well done is a 3, and the salty beef soup you poured on it sounds like about a 3 too.

Search this thread or the Internet for "pan sauce" and "peppercorn sauce" to learn how to make an actual sauce.

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02-28-2013 , 02:23 PM

#10222

Searix

NFL Swami Overlord

Join Date: Jan 2009 Posts: 19,233

In retrospect i think the burner i had to switch to burned hotter for the same settings, on top of being on a hotter setting still when i first put it on.

Oh well lesson learned, i'll try one of the sauce recipes next time thanks

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02-28-2013 , 03:27 PM

#10223

AwesomeO

adept

Join Date: Jul 2010 Posts: 779

Man, i want to say something bad about Searix's steak, but he's just too good at taking criticism.

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02-28-2013 , 03:43 PM

#10224

gaming_mouse

Carpal \'Tunnel

Join Date: Oct 2004 Posts: 13,786

Quote:

Originally Posted by AwesomeO

Man, i want to say something bad about Searix's steak, but he's just too good at taking criticism.

i does take a lot of the fun out of it -- searix, in the future please get more defensive and call us all snotty and pretentious dickheads :P

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02-28-2013 , 03:46 PM

#10225

Bode-ist

solidly average

Join Date: Jan 2007 Posts: 4,797

lol @ salty beef soup.

I should be finalizing how i want my 1/4 beef processed in the next few weeks. Will def. be getting ribeyes. My parents have always gotten t-bones/porterhouses, but i think i'm going to go with strips and filets separately.

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