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Cooking A Good Steak

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07-19-2013 , 12:46 AM

#12576

ServingAces

grinder

Join Date: Aug 2012 Posts: 671

Quote:

Originally Posted by El_Timon

Got this 1.5lb kosher ribeye from trader joe's a couple of days ago.

It was about 1.5'' thick but it looks thicker in this picture (TWSS!)

Cooked it in the oven until about 110, rested it for about 15 minutes, then seared it 1.5 minutes per side. After searing :

Cutting it open:

EMC:

Dinner served, paired with some tasty scotch

Good stuff!

Nice scotch there. For years I couldn't drink that. The Islay scotches smell remind me of Dettol antiseptic. But now I sometimes crave on especially after a meal

Quote

07-19-2013 , 01:47 AM

#12577

Phatony

old hand

Join Date: Jul 2009 Posts: 1,317

Quote:

Originally Posted by gaming_mouse

gobbo,

do you know why the tearing doesn't tenderize it like a jacard?

A jaccard cuts through the fibres but leaves the cells intact. Ice crystals rupture the cells, releasing the intracellular fluid.

Quote

07-19-2013 , 07:52 AM

#12578

gaming_mouse

Carpal \'Tunnel

Join Date: Oct 2004 Posts: 13,786

El Timon,

You, sir, do not **** around.

Quote

07-19-2013 , 07:52 AM

#12579

gaming_mouse

Carpal \'Tunnel

Join Date: Oct 2004 Posts: 13,786

Quote:

Originally Posted by Phatony

A jaccard cuts through the fibres but leaves the cells intact. Ice crystals rupture the cells, releasing the intracellular fluid.

ah, interesting.

Quote

07-19-2013 , 09:40 AM

#12580

gobbo

Trust the fat man.

Join Date: Jun 2005 Posts: 15,623

My answer was going to be significantly more bs than that.

Also I'm kind of sad I didn't get more comments on my steak. I thought it was very well done! And the sauce picture is perty.

Quote

07-19-2013 , 09:45 AM

#12581

punkass

Carpal \'Tunnel

Join Date: Oct 2002 Posts: 12,479

Quote:

Originally Posted by gobbo

Here good steak.

Prime NY Strip cut 1.5" thick.

Red wine reduction sauce. Nom.

Sear could be a little better, band could be a little better.

But love the wine reduction (steps on how you made it?), and I'm sure it was delicious.

Better?

Quote

07-19-2013 , 09:50 AM

#12582

gobbo

Trust the fat man.

Join Date: Jun 2005 Posts: 15,623

SEAR WAS BOSS, PLEBIAN.

I got this 'bottle' of stack wine where it comes as 4 prepackaged glasses of red wine. So I chopped some onion, sauteed in the pan and deglazed it with a glass of wine. Reduce to syrup consistency, season to taste. Super easy.

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07-19-2013 , 10:12 AM

#12583

Doug Funnie II

Carpal \'Tunnel

Join Date: May 2006 Posts: 7,442

Bought some ghee, excited to give it a shot this weekend.

Thinking I'm gonna do some fillets with a pan sauce. Any recs? Did au poivre last time so something besides that.

Quote

07-19-2013 , 10:29 AM

#12584

darthwager

veteran

Join Date: Aug 2009 Posts: 2,206

Quote:

Originally Posted by gobbo

My answer was going to be significantly more bs than that.

Also I'm kind of sad I didn't get more comments on my steak. I thought it was very well done! And the sauce picture is perty.

haven't been around but that steak was awesome! one in a mirrion!

I think everyone post your stake delivered tbh

Quote

07-19-2013 , 11:23 AM

#12585

gobbo

Trust the fat man.

Join Date: Jun 2005 Posts: 15,623

Quote:

Originally Posted by Doug Funnie II

Bought some ghee, excited to give it a shot this weekend.

Thinking I'm gonna do some fillets with a pan sauce. Any recs? Did au poivre last time so something besides that.

Try the red wine reduction. Besides that and au poivre there aren't that many amazing pan sauces for steak. If you wanted to try something else you could make a bearnaise.

Quote

07-19-2013 , 11:56 AM

#12586

gaming_mouse

Carpal \'Tunnel

Join Date: Oct 2004 Posts: 13,786

I like mushroom sauces, but they involve wine reduction

EDIT: oh also this sauce is super easy to make and out of this world:

http://thepioneerwoman.com/cooking/2...-cheese-sauce/

Quote

07-19-2013 , 12:11 PM

#12587

JockBay

grinder

Join Date: Nov 2012 Posts: 672

^^^Think I'm gonna try this sauce recipe with my next steak...sounds and looks amazing

Quote

07-19-2013 , 12:47 PM

#12588

gobbo

Trust the fat man.

Join Date: Jun 2005 Posts: 15,623

Yeah I just made a mess of myself.

Making that tonight. My dad just picked up a whole tenderloin and I'm gonna make it at his place.

Quote

07-19-2013 , 04:23 PM

#12589

El Diablo

Carpal \'Tunnel

Join Date: Sep 2002 Posts: 70,770

gobbo: I thought yours was a little overdone for my liking, too much overcooked gray band, and the sear could be better. Still quite solid work, but not GOBBO-LEVEL imo. Sauce looked great, though!

squash: Yum. But that does look like a pretty wide fat strip for a prime steak (but the rest of the marbling does look incredible).

durango: Very nice, but a little disappointed you didn't take the opportunity to do a mirror-image plating there.

ET: Damn!!!!

All: Good looking stuff all around, but of recent steaks, CR and ET are a cut above imo.

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07-19-2013 , 04:37 PM

#12590

gobbo

Trust the fat man.

Join Date: Jun 2005 Posts: 15,623

For a near 2 inch thick steak all done in a pan I thought the gray band was really small.

Quote

07-19-2013 , 04:42 PM

#12591

El Diablo

Carpal \'Tunnel

Join Date: Sep 2002 Posts: 70,770

gobbo,

I feel your overall steak game is A+, but your pan game could use some coaching!

Quote

07-19-2013 , 05:08 PM

#12592

Larry Legend

Celtic Pride

Join Date: Jul 2009 Posts: 42,920

Gobbo's was slightly overcooked imo, but still awesome and a great sauce.

Wow the blue cheese sauce looks amazing

Quote

07-19-2013 , 07:29 PM

#12593

gder

veteran

Join Date: May 2012 Posts: 3,167

Currently cooking a grass finished ny strip. Looks worse than choice and cost 20.99$ a pound

Should be delicious, will report back

Quote

07-19-2013 , 07:30 PM

#12594

darthwager

veteran

Join Date: Aug 2009 Posts: 2,206

Gobo worst stake is probably better than most of our best.

I'd pay for that before our 50 to 100 dollar plates around here.

Tenderloins are fairly easy imo. but to get strips and ribeye to come out the way you guys do is nothing short of steak alchemy.

the attempt my first reverse Seat soon. I'll make sure to post.

Quote

07-19-2013 , 08:03 PM

#12595

gder

veteran

Join Date: May 2012 Posts: 3,167

Pre sear

Post sear

Inside parts

Emc

Standard reverse sear on a 3/4 inch my strip

Oh man I'm pleased with these results

Quote

07-19-2013 , 08:12 PM

#12596

El_Timon

Carpal \'Tunnel

Join Date: Jul 2007 Posts: 7,079

Very nice. Any noticeable differences in taste with regular beef?

That cow definitely needed to cut on its exercise and allow some fat to accumulate in its muscles.

Quote

07-19-2013 , 08:20 PM

#12597

gder

veteran

Join Date: May 2012 Posts: 3,167

Hard to say on flavor since i rarely cook ny strips. I know it's way different in ribeyes. Cows just don't get nearly as fat compared to grain finished which is too bad since I would love the best of both worlds.

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07-19-2013 , 08:21 PM

#12598

Jah Onion

Carpal \'Tunnel

Join Date: Oct 2008 Posts: 10,955

it's grass fed, so it actually has to forage for its food. while walking 3 steps from the grass you've just eaten to the grass you've not doesn't seem like much, it adds up over 8+ hours/day

i guess like grass fed cows are sorta the college jock vs the couch potato that is the regular cow

Quote

07-19-2013 , 08:45 PM

#12599

JRustle

adept

Join Date: Aug 2012 Posts: 1,030

Quote:

Originally Posted by El_Timon

Very nice. Any noticeable differences in taste with regular beef?

That cow definitely needed to cut on its exercise and allow some fat to accumulate in its muscles.

ha my first thought was "wow that doesnt have nearly enough fat to turn out well"

pleasantly surprised!

Quote

07-19-2013 , 08:59 PM

#12600

El_Timon

Carpal \'Tunnel

Join Date: Jul 2007 Posts: 7,079

Quote:

Originally Posted by Jah Onion

it's grass fed, so it actually has to forage for its food. while walking 3 steps from the grass you've just eaten to the grass you've not doesn't seem like much, it adds up over 8+ hours/day

i guess like grass fed cows are sorta the college jock vs the couch potato that is the regular cow

Yeah, she was probably the hottie of the lot. Too bad it wasn't wetleg who cooked it or we may have gotten sexy cow pics.

Quote

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