wil,

um yes the guy who clearly made a cheesesteak was "trying to make a cheesesteak."

and preparations of steaks with things like blue cheese are pretty common and not variations on cheesesteaks at all.

nootka says his steak was done to medium rare, and we've had pretty general consensus that the cameras people are using aren't the best at conveying done-ness, so i don't have any reason to think his steak was anything but medium rare?

perhaps it was delicious then. looks disgusting though!

cliffs: similar results for me tonight. delicious but overdone.

full report:

went out and acquired a dry aged rib eye, 1 pound. probably was too small, but it's ok.

decided to try the Ducasse method b/c it sounded different, easy, and I already had all the required ingredients (salt + butter!).

for drinking before and after dinner, this Chilean Cab Sav I had lying around. it's fine I guess, I'm not a wine guy anyways.



my meat:



expertly propped:



looking good after the 2nd flip!



now, I was concerned, as stated above, about overcooking. I ended up doing 10 minutes propped up, 9 minutes on one side, and 6 on the other side. it still ended up overdone even though I was careful to not let the heat get too high:



that said, it was super delicious. I need to figure out a way to leave this Med Rare, b/c it will be a perfect storm

now on to:

cit,

One thing that seems pretty consistent is that even w/ ****** cameras and photo skills, EXTREME MEAT CLOSEUPS do the best job at conveying steak-doneness.

Another reason they should be MANDATORY in this thread.

A cheesesteak is usually chipped ribeye (lower quality cut usually), or sliced very thinly. It is cooked pretty quickly and chopped up, depending on taste. Over chopping is usually frowned upon, I prefer less chopped. Served on a fresh roll with fried cubed onions typically. Cheeze Wiz is the classic cheese used, Provolone the usual alternative. American and Cheddar are usually frowned upon. A sesame seeded Italian roll is a nice alternative.

Mayo is not typically used, and neither is buttered or toasted bread. Whatever you do, no green peppers. This is the classic serving of a cheesesteak here in Philadelphia.

As far as the snob thing - by nature, this entire thread is snobbish. It's for people who appreciate good steaks. This being said, I wasn't attacking anyone about what they are doing, I simply asked a question, I don't know why you are getting so defensive. Just like the person who explained they like their steak well done and got a little razzing over it, I'm asking wtf is up with that cheesesteak, because I'm from a place where they are very prevalent. I was going to suggest some helpful hints, actually.

I was also curious as to where cheese is a common topping on a steak. I've had a lot of steaks in my life, in different parts of the country. I've never seen cheese served on top of a steak. I'm asking because I might actually try it one day to experience it. Maybe it's a regional thing.

KBZ,

Sick looking crust! The doneness looks v much like my attempt.

OK, I'm gonna do the same - Ducasse, ribeye, red wine, scotch. What did you eat with your steak?

Pictures of a steak's temperature typically do not come out correctly, even by professional photographers. I was informed of this when we did a photoshoot of certain meat dishes and I noticed they were cooked extra-rare.

wil: Nobody really puts cheese on a steak (though you'll sometimes see stuff like a nice blue cheese sauce: "dry aged t-bone 24 oz. st. agur blue cheese fondue 52" http://www.alexanderssteakhouse.com/dinner_menu.pdf) Go to early in the thread and look for Birchinio's post which inspired the cheese experimentation.

All: Nice post by Yeota, but let's get back on track here. This is not the ****ing hamburger, cheesesteak, or roast beef sandwich thread. Feel free to start one, though.

what exactly is it that you object to in that cheesesteak? the toasting of the bun?

some asparagus, it's easy but it was nothing special

however I sense an ice cream sundae in my future

Stinkypete - let's not derail a nice thread. No biggie.

not trying to derail... i just don't understand why you're flaming the guy's cheesesteak but refusing to explain what's wrong with it. that is exactly the kind of snobbery this thread doesn't need.

Now there's a man who knows how to eat.

A nice steak with a cabernet, 12 year Balvenie afterwards...

A perfect meal to me would be
1st course : Caesar Salad, Pinot Grigio
2nd course : Medium Rare Ribeye or Medium rare NY strip (tired of Filet) with a nice spicy Cabernet
Desert: Creme Brulee finished with a Port wine or a Montbasillac or even a Limoncello.

I was planning on going out for Sushi and Sake next week with the girl. This is making me think Capital Grille is in order.

I can't remember if I ever posted these pics before, but this was my favorite steak dinner in the last year or so. NY Strip with shrimp, bacon wrapped shrimp, and a lobster tail.

MEAT FEAST!

I've never made philly cheesesteaks. I will be now. That looks great.

i thought it was pretty good. will probably make a normal ribeye tuesday night.

as to the questions why i made it, its because i had a smaller, sub par cut in my 4pack with 3 awesome steaks and decided to change it up.

I'm considering making steak oscar for Thanksgiving dinner. Any tips or other suggestions for a fancified steak?

Been lurking after buying a new grill,and picked up a ribeye from the grocer. How'd I do?

jason,

Sear a little on the weak side, great job browning the side, meat might be a little more done than I like, but overall YUM I'D EAT IT!!! Thanks for posting the pics!

I've actually had a really tough time controlling the temp on my grill. When I cooked steaks after getting grill as hot as possible I ended up charring the hell out of my steak and over cooking it. This time I cooked at a lower heat (600f instead of 800f) at 6 minutes and 5 minutes. I put the steak on the hot spot for like 30 seconds and then moved it to a cooler area of the grill to finish cooking. I accidentally left the other side of the steak on the hot spot for the whole cook time and it came out charred instead of seared.

Seems like there is a learning curve to this, thicker steaks with good marbling have made things easier and more tasty. Any other advice would be appreciated.

Also suggestions for grilled veggies or seafood would be great.

Oh and I wanna thank whoever posted the video of gordon ramsey making a scrambled egg, I made them and they were by far the best eggs I've ever had

Steak lovers,

After a few steaks done w/ my standard preparation, I decided to join in solidarity w/ KBZ and take another shot at the Ducasse method, which I had mixed results with in my first attempt.

So I got myself a ribeye:


Looked for a thick one (THAT'S WHAT SHE SAID), this one was 2":



Looking pretty good in the pan (7mins/side at medium):


Plated after resting:


EXTREME MEAT CLOSEUP: Once again, a little overdone. Almost to fully medium (I'm gonna stick w/ my standard high heat sear and rare/medium rare steak from now on):


It was still delicious - this preparation definitely results in a rich and tender steak. Since Ducasse is French, I decided to find a French wine, went with a tasty Cotes du Rhone I had:


While the steak was not exactly perfect, the meal was pretty close to perfect:


Since KBZ had whiskey, I'll do the same. [GRATUITOUS LOTS OF WHISKEY PICTURE]:


Let's go w/ some Balvenie like KBZ. EXCEPT NOT THAT PEDESTRIAN 12YO!!!! Maybe a cigar as well? (anyone know if these cigars are decent?):


KBZ mentioned getting a sundae. I better get one too!

Not bad at all. Inside could be a little more rare, outside looks ok, just depends on preference.

Veggies look good too.

fwiw I shoulda taken a pic of the center of the steak cause it was much more rare. I just got so excited that I cooked a steak that looked pink inside I snap took a picture and was to happy eating it to remember to take a pic of the inside