Cooking A Good Steak - Page 507 - Other Topics Forum - Discuss Pop Culture, Arts and Entertainment

In europe pork tenderloin is often labelled as pork steak.

Initially i had thought i was in the "cooking a good everything else" thread and that gobbos post was a gross overreaction, turned out all was right with the world...

Quote

07-23-2013 , 01:03 PM

#12652

El Diablo

Carpal \'Tunnel

Join Date: Sep 2002 Posts: 70,770

Daddy,

In Ethiopia piles of mud are labelled steak, but you don't see them posting it here!

Quote

07-23-2013 , 01:05 PM

#12653

Jah Onion

Carpal \'Tunnel

Join Date: Oct 2008 Posts: 10,955

lesson learned. promise to try to make up for it <3

**** ya'll tho it was deliiiicious

Quote

07-23-2013 , 01:12 PM

#12654

Daddy Warbucks

Carpal \'Tunnel

Join Date: Oct 2006 Posts: 15,764

Quote:

Originally Posted by El Diablo

Daddy,

In Ethiopia piles of mud are labelled steak, but you don't see them posting it here!

You mistake my post for an endorsement, even though the second part makes my feelings pretty clear...

Quote

07-23-2013 , 02:13 PM

#12655

El_Timon

Carpal \'Tunnel

Join Date: Jul 2007 Posts: 7,079

All the rage really made me laugh. Where I come from we also say chicken, pork, or liver steak, but thankfully USA#1 has shown me the real meaning of the word.

Either way, I'm cooking another steak tonight. Not sure yet if it will be chicken or filet, though

Quote

07-23-2013 , 02:31 PM

#12656

gaming_mouse

Carpal \'Tunnel

Join Date: Oct 2004 Posts: 13,786

Quote:

Originally Posted by El_Timon

but thankfully USA#1 has shown me the real meaning of the word.

oh the irony of your sarcasm, given that you should be thankful and it is the real meaning of the word.

don't worry, this communication has been logged by our government and a drone will be sent forthwith.

Quote

07-23-2013 , 02:42 PM

#12657

El Diablo

Carpal \'Tunnel

Join Date: Sep 2002 Posts: 70,770

All,

Gonna eat this bone-in filet tonight to get back in a good mood: http://www.yelp.com/biz_photos/boboq...05huow-81CNImw

Quote

07-23-2013 , 03:01 PM

#12658

punkass

Carpal \'Tunnel

Join Date: Oct 2002 Posts: 12,474

You can post that in the other cooking thread. It will be a great addition there. Love a good pork tenderloin.

Quote

07-23-2013 , 03:13 PM

#12659

durango155

Pooh-Bah

Join Date: Aug 2008 Posts: 4,818

I'm doing a grilled new york with that onion/blue cheese sauce tonight to check it out...will post results obv

Quote

07-23-2013 , 03:23 PM

#12660

pockettwoz

adept

Join Date: Sep 2011 Posts: 849

Quote:

Originally Posted by El_Timon

Either way, I'm cooking another steak tonight. Not sure yet if it will be chicken or filet, though

Id go with chicken steak...

Quote

07-23-2013 , 04:00 PM

#12661

El Diablo

Carpal \'Tunnel

Join Date: Sep 2002 Posts: 70,770

Steak lovers,

I have a couple of friends who when asked how they would like their steaks done at a nice steakhouse say chef's preference/discretion/etc.

What are your thoughts on doing that vs specifying a doneness?

Would especially love feedback from anyone reading who has worked in a steakhouse.

Quote

07-23-2013 , 04:01 PM

#12662

Fitzcat

grinder

Join Date: Sep 2002 Posts: 652

Tried the onion/blue cheese sauce myself last night. Was great until it separated after the blue cheese melted in. Still yummy, but nasty oily looking. So no pictures for you. Steak wasn't as good as I had hoped either, nice piece of prime which ended up having a streak of gristle through the middle. All in all, actually worse than restaurant steak (although not awful.)

Quote

07-23-2013 , 04:04 PM

#12663

asdfasdf32

True Facts

Join Date: Nov 2004 Posts: 13,155

Quote:

Originally Posted by Bode-ist

i think its safe to say that the occasional beef roast is ok to post.

Personally, I'd say any piece of beef where it's preferable to serve at medium rare would be fine to post here, e.g. any cut of steak, prime rib, sous vide short ribs, etc. Any non-beef or cut of beef that needs to be cooked to 150+ can gtfo.

Quote

07-23-2013 , 04:23 PM

#12664

Pauwl

grinder

Join Date: Sep 2005 Posts: 628

Quote:

Originally Posted by El Diablo

I have a couple of friends who when asked how they would like their steaks done at a nice steakhouse say chef's preference/discretion/etc.

What are your thoughts on doing that vs specifying a doneness?
.

I wouldn't really expect chefs to go beyond medium rare for anything other than something super marbled like Wagyu. I question whether chefs would really vary the doneness based on the cut or how marbled it was. Maybe they would cook a filet leaning more towards rare. Leaving it up to the chef seems like a fancy way to order that could end up being a bad gamble in the end.

Quote

07-23-2013 , 04:26 PM

#12665

CalledDownLight

Toonces the Posting Bot

Join Date: Jan 2007 Posts: 88,413

can someone link the post with the onion and bleu chesse sauce recipe/pics?

Quote

07-23-2013 , 04:32 PM

#12666

Larry Legend

Celtic Pride

Join Date: Jul 2009 Posts: 42,920

Quote:

Originally Posted by gaming_mouse

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/

CDL

Quote

07-23-2013 , 04:43 PM

#12667

CalledDownLight

Toonces the Posting Bot

Join Date: Jan 2007 Posts: 88,413

Quote:

Originally Posted by Larry Legend

CDL

thanks

Quote

07-23-2013 , 04:46 PM

#12668

El_Timon

Carpal \'Tunnel

Join Date: Jul 2007 Posts: 7,079

Quote:

Originally Posted by gaming_mouse

My USA#1 was absolutely not sarcasm. STOP THE DRONES!

Quote

07-23-2013 , 05:46 PM

#12669

lurelore

enthusiast

Join Date: Nov 2005 Posts: 80

Quote:

Originally Posted by Fitzcat

The sauce probably split because of too high heat. When adding cheese to a sauce you should pull it from the hotplate before, and not allowing it to boil after the cheese is put in.

Also, without having made this exact recipe, I'd think that like most other cream/cheese sauces it would benefit from some white wine if it's to heavy.

Quote

07-23-2013 , 09:44 PM

#12670

JimHammer

Digg'n the gifs

Join Date: Apr 2005 Posts: 8,742

Quote:

Originally Posted by gaming_mouse

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

Confirmed delicious.

Next time I may skip the sides and make two steaks.

Quote

07-23-2013 , 10:07 PM

#12671

Roy

Carpal \'Tunnel

Join Date: Mar 2006 Posts: 7,447

Quote:

Originally Posted by El Diablo

I tend to do this but only at top-end places (for example Rockpool Bar & Grill in sydney/melb). I've never been disappointed when that's happened. I think by saying that the chef might take a little more pride in ensuring that the piece of meat served to you is really perfectly cooked.

That's assuming the waiter actually passes on "chefs recommendation" to the chef and doesn't just scribble down "med-rare" and pass that on.

Quote

07-23-2013 , 10:10 PM

#12672

Roy

Carpal \'Tunnel

Join Date: Mar 2006 Posts: 7,447

Quote:

Originally Posted by Jah Onion

Made this today, pretty satisfied considering it's my first time cooking (pork) tenderloin and considering the tools I have to work with. 100% stovetop FWIW
Def need slightly lower cooking time + higher heat next time and gotta find a large pan to press down on the meat

This looks very very good but definitely shouldn't be in this thread. Not that we don't like looking at delicious plates of food but this is the steak thread (essentially beef steak thread) and there are various other threads for other cooking/food posts. Those threads don't generate as much traffic as this one so by posting there you're helping that thread out as well as not distracting this one from authentic steak porn.

Quote

07-23-2013 , 10:15 PM

#12673

Fedfan691

Pooh-Bah

Join Date: Dec 2005 Posts: 4,374

Quote:

Originally Posted by Jah Onion

lesson learned. promise to try to make up for it <3

**** ya'll tho it was deliiiicious

so much fail for just one page.

Quote

07-23-2013 , 10:18 PM

#12674

durango155

Pooh-Bah

Join Date: Aug 2008 Posts: 4,818

Costco "choice" New York - same package as I described earlier ITT that I suspect are prime that were somehow mislabeled. Salt/Pepper, grilled on high heat, rested 10 mins and served with blue cheese onion sauce. Steak was spot on medium rare.

Mexican squash, regular squash, olive oil/salt/pepper/grilled over high heat

sorry for the mass amounts of pics but was seriously thrilled with how this dinner turned out and the blue cheese onion sauce was easily the best thing I have found on this thread...will be serving on the side whenever I cook steaks for anyone from now on as an option

Quote

07-23-2013 , 10:25 PM

#12675

Roy

Carpal \'Tunnel

Join Date: Mar 2006 Posts: 7,447

Here's a big dry aged rib eye I cooked up a week or so ago. Since switching from iPhone to Galaxy my pictures have been coming out substantially differently - not sure if for better or worse when it comes to steak (i think they don't look as good) but in terms of quality/taste this was up there with all the other's I've done: