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05-22-2013 , 04:56 PM

#12126

SGT RJ

Twitching

Join Date: Feb 2009 Posts: 49,109

Quote:

Originally Posted by durango155

Goliath - sorry man that doesn't look good at all

This.

Quote

05-22-2013 , 05:03 PM

#12127

Mr.mmmKay

Drugs are bad...

Join Date: May 2011 Posts: 20,224

Quote:

Originally Posted by DC11GTR

So, my panini press has a "sear" function on it. I'm guessing that wouldn't work out too well with a steak, huh? I'm fine with my own method, but being able to press down evenly is interesting. But I'm not willing to jack up a steak to find out unless someone here thinks it might be okay to use it.

I don't think those get hot enough.

Also you can't add a lot of oil or butter, which really helps with the crusting

Quote

05-22-2013 , 05:04 PM

#12128

gobbo

Trust the fat man.

Join Date: Jun 2005 Posts: 15,623

lolol, because I am desperate for approval I went and posted one of my favorite steaks I did on the foodporn subreddit and I just hit #1. Take that, crippling depression and lack of self confidence.

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05-22-2013 , 05:08 PM

#12129

DC11GTR

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Join Date: May 2008 Posts: 14,750

Quote:

Originally Posted by Mr.mmmKay

I don't think those get hot enough.

Also you can't add a lot of oil or butter, which really helps with the crusting

True. It does get pretty hot, but not nearly hot enough. Ah well. Just a thought.

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05-22-2013 , 05:11 PM

#12130

gaming_mouse

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Join Date: Oct 2004 Posts: 13,786

Quote:

Originally Posted by gobbo

lolol, because I am desperate for approval I went and posted one of my favorite steaks I did on the foodporn subreddit and I just hit #1. Take that, crippling depression and lack of self confidence.

Quote

05-22-2013 , 05:12 PM

#12131

Mr.mmmKay

Drugs are bad...

Join Date: May 2011 Posts: 20,224

Quote:

Originally Posted by gobbo

lolol, because I am desperate for approval I went and posted one of my favorite steaks I did on the foodporn subreddit and I just hit #1. Take that, crippling depression and lack of self confidence.

Found this in the comments

Quote:

There's a misconception that "gray band" is a bad thing. I've heard quite a few high profile chefs explain the perfect steak as having a gradual color gradient from crust to center redness. That includes a partial gray band. IMO a steak shouldn't have the same evenness as a slab of Prime Rib. A little gray area just under the crust gives gives a better mouth-feel when chewing.

Quote

05-22-2013 , 05:13 PM

#12132

gaming_mouse

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i agree 100% with him, though i know it's not a popular view here

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05-22-2013 , 05:21 PM

#12133

stinkypete

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Quote:

Originally Posted by LittleGoliath

It was def closer to rare than medium though

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05-22-2013 , 05:22 PM

#12134

stinkypete

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Quote:

Originally Posted by gobbo

lolol, because I am desperate for approval I went and posted one of my favorite steaks I did on the foodporn subreddit and I just hit #1. Take that, crippling depression and lack of self confidence.

upvoted.

this thread destroys that subreddit. we should just take over the front page.

Quote

05-22-2013 , 05:22 PM

#12135

NLSoldier

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Join Date: Feb 2004 Posts: 24,252

Quote:

Originally Posted by syncmaster

So I signed up for Costco last night and got a 3 pack of rib eyes. I keep seeing this place mentioned ITT and I've been buying steak 3 times a week anyway (also thanks to this topic) so I figured it was worth it to sign up.

I ended up getting there a little late and they only had a couple packs left to chose from. The "sell by" date on all of them was today but when I opened up the pack I bought it had a werid smell. Also when I turned them over they had some random brown spots on them. Its not like any stake I've bought recently, and like I said I've been getting them quite frequently.

I think buying them in the first place was a wholesale noob mistake. I'm thinking I need to get their as early as possible next time. It still kind of disappoints me that it was my first and only thing bought there so far but I will be sure to talk to someone when I go back tomorrow. Hopefully this was just bad luck/timing.

as others have said, def return them. sounds like just bad luck, costco is certainly an awesome place to buy meat.

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05-22-2013 , 05:46 PM

#12136

LittleGoliath

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Join Date: Nov 2011 Posts: 3,921

Quote:

Originally Posted by stinkypete

Yeah I misunderstood, Looked it up and the cuisson I prefer (saignant) is expressed as rare in USA. so yeah, that's rare, i'm sorry. Funny btw, because saignant is also the most common cuison in belgium. So yeah, crazy belgians i guess. and yeah, next time, I'm gonna cook it a bit longer, so enough hate now?

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05-22-2013 , 06:51 PM

#12137

asdfasdf32

True Facts

Join Date: Nov 2004 Posts: 13,155

Quote:

Originally Posted by gaming_mouse

i agree 100% with him, though i know it's not a popular view here

Why would you want your perfectly done medium rare steak surrounded by well done, overdone, steak?

Quote

05-22-2013 , 07:06 PM

#12138

gaming_mouse

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Quote:

Originally Posted by asdfasdf32

Why would you want your perfectly done medium rare steak surrounded by well done, overdone, steak?

as he said, the small gray band / well done part provides a crunchy texture to complement the medium rare part.

my idea of the perfect steak is the tomahawk ribeye that's been posted here before:

http://newyork.seriouseats.com/2013/...slideshow.html

it has a really well developed crust and if you look at the final picture there is some gray band.

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05-22-2013 , 07:08 PM

#12139

gobbo

Trust the fat man.

Join Date: Jun 2005 Posts: 15,623

I'm sorry mouse but I don't think you're going to win this one. The crust makes it crunchy, not the gray band. I don't think any chef will claim to wanting gray band.

Quote

05-22-2013 , 07:10 PM

#12140

asdfasdf32

True Facts

Join Date: Nov 2004 Posts: 13,155

Quote:

Originally Posted by gaming_mouse

as he said, the small gray band / well done part provides a crunchy texture to complement the medium rare part.

Sure, but the "crunchy" texture is from the crust, and not from the gray band. Now, it may be the case (although I don't think it is) that the perfect crust necessitates a small gray band, but you're attributing qualities to the gray band that it simply doesn't have.

EDIT: Damn it all! Slow ponied again.

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05-22-2013 , 07:13 PM

#12141

Clovis8

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It's a debate over degree not kind. All steaks have some grey band. It's just the better the technique the less the band.

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05-22-2013 , 07:22 PM

#12142

asdfasdf32

True Facts

Join Date: Nov 2004 Posts: 13,155

Quote:

Originally Posted by Clovis8

...All steaks have some grey band...

I don't the above is true. Well, it's technically true, but if it were slightly amended to "All [well seared] steaks have some visible grey band", then it's wrong, I think.

Note: the emphasis is on "grey". All steaks will obviously have some sort of gradient, but an 1/8" inch ring of medium doneness isn't "grey".

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05-22-2013 , 07:50 PM

#12143

gaming_mouse

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Quote:

Originally Posted by gobbo

I'm sorry mouse but I don't think you're going to win this one. The crust makes it crunchy, not the gray band. I don't think any chef will claim to wanting gray band.

maybe so, but i don't believe it's possible to get a crust like that without some gray band. maybe i like it because of the crust, as you say, and i'm "putting up" with the gray band, but even if that is the case the thing i'm putting up with i don't mind at all. i don't see it as an important ideal. whereas most steaks i see, even many of the great one posted here, i think, "that could have used some more crust"

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05-22-2013 , 08:00 PM

#12144

durango155

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Join Date: Aug 2008 Posts: 4,818

i was digging through my photobucket and I believe this one from a while back that I cooked is about as close as you can get to good crust/no grey band right?

this was cooked on my grill most of the time then finished on a cast iron insert on my old grill with butter/oil

Last edited by durango155; 05-22-2013 at 08:10 PM.

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05-22-2013 , 08:02 PM

#12145

CheckRaise

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going to look through my steak pics and see if i can find one with like no grey band and a good crust

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05-22-2013 , 08:08 PM

#12146

durango155

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Join Date: Aug 2008 Posts: 4,818

it is pretty random when you get one that doesn't have at least a tiny little bit of a ring...but I've never been one to care about the grey band.

if the steak is cooked medium rare-medium and has a solid crust then I am happy

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05-22-2013 , 08:09 PM

#12147

CheckRaise

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maybe the closest i have

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05-22-2013 , 08:12 PM

#12148

SGT RJ

Twitching

Join Date: Feb 2009 Posts: 49,109

In honor of this thread:

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05-22-2013 , 09:28 PM

#12149

RollWave

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Quote:

Originally Posted by gaming_mouse

the difference is - even if you assume you can't get a good crust without some gray band (which isn't necessarily justified) - it doesn't work the other way. you CAN get gray band without a good crust.

its not the gray band that makes the outside crunchy and delicious.

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05-22-2013 , 10:15 PM

#12150

durango155

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Join Date: Aug 2008 Posts: 4,818

goliath...that doesn't look like a USA ribeye...you said it's a quality piece of meat.

I feel honestly bad for you if that's seriously what you consider a good cut of beef...

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