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Cooking A Good Steak Cooking A Good Steak

11-29-2010 , 04:18 PM
Yeah in all honesty I forgot to pick up stock at the supermarket because I thought I had some at home (nope, threw it out like a week ago, sigh) and didn't want to buy a huge bottle of brandy to put in barely any at all. It was weird but fine.

The steaks themselves were not high quality. That's why I'm calling this a test run. I'll head to whole foods and pick up the good ingredients later this week.

And yeah, I really really like peppercorns.
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11-29-2010 , 05:03 PM
lemon juice is extremely acidic and out of proportion will always be problematic in my experience. you should really reduce it quite a bit before adding the cream to intensify the flavor and sweeten it up a bit, and portion the cream at a ratio of like 5 or 4 to 1 for lemon juice that goes in intially. for that type of steak and sauce combo though i wouldnt use lemon juice. i would use it if i making something south american like lomos saltodos or some asian beef, but otherwise it sounds weird to me. sometimes flavors surprise you though so nothing wrong with the experiment. overall it all looks very good and the sauce viscosity seems right from here.
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11-29-2010 , 05:05 PM
This is currently my favorite side for steaks : Horseradish Mashed Potatoes

Couldn't be easier or more delicious ( if you like horseradish I guess )
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11-29-2010 , 05:23 PM
Quote:
Originally Posted by mrw8419
started with this



cooked it into this



carved it into this



sorry for crappy pics didn't have regular camera so used the iphone

it tasted better than it looked
@_@ then it had to have tasted AWESOME
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11-29-2010 , 06:24 PM
Quote:
Originally Posted by stinkypete
wow you like your steak pretty f'in rare!
Quote:
Originally Posted by El Diablo
scotchnrocks: whoa that is one manly rare steak! A little too rare for me, but looks badass!
The cool temperature is off-putting, but I think the flavor and texture make up for it!
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11-29-2010 , 11:18 PM
Cooked a New York strip tonight. This displays my method which includes cloves of garlic and butter. Just throw a couple cloves of garlic in the pan before you add the steak and they give their flavor to the oil a bit. Butter to finish before it goes in the oven. Only spent 1 minute in the oven.

Another tip I picked up from a Bistro Laurent Tourondel vid on youtube was to just lightly push the steak all over once you place it in the pan. This ensures that its contacting the pan and you get a sear everywhere. NYs tend to stick up in spots that don't touch the pan even if the steak does appear perfectly flat.









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11-30-2010 , 12:17 AM
Quote:
Originally Posted by wil318466
Avoid lemon when it come to meat sauces. It's not a typically paired flavor, it doesn't go well.
IDK about any steak sauce that's good with lemon, but veal picatta is almost all lemon and = nom nom nom baby cow steak

/vealthreadjack
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11-30-2010 , 12:27 AM
Quote:
Originally Posted by Iconoclastic
Is there a good way to reheat leftover steak that doesn't make it more well done? I made two good medium cube steaks tonight, ate one and put the other in the fridge. About 50% of the inside is pink. I'm afraid the entire inside will turn brown if I reheat it in the microwave. Or should I just eat the leftover steak cold (never done this before)?
I ended up reheating it in the microwave for a little bit (45 seconds for my steak), just long enough for the steak to go from cold to cool, but not enough for it to go from cool to warm and cook the pink parts of the steak. Tasted OK compared to freshly cooked, and probably better than if I had eaten it straight out of the fridge.
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11-30-2010 , 12:35 AM
pauwl,

looks great but id suggest you rest that steak a bit longer. a lot juices seems to have leaked out.
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11-30-2010 , 12:36 AM
mrw8419,

***** A
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11-30-2010 , 02:03 AM
had never tried the pan sear method before, found this awesome thread and gave it a shot today with a london broil.
it was the best steak i've ever made for sure. i'd like to say it looked like mrw's, but really it looked more like pauwls. then just now i was high and had leftover steak from earlier, so i made a cheesesteak from here: http://www.foodnetwork.com/recipes/e...ipe/index.html
and it was awesome

also tried ketchup, mustard, and various other condiments on different parts of 1 of the 2 sandwiches. mustard was the worst, and no condiments was the best imo

as soon as i get my cell phone charger i'm repeating the process replete with EXTREME MEAT CLOSEUPS

+1 meat thermometer FTW

for lack of photos:
Spoiler:


Uploaded with ImageShack.us

Last edited by shermanash; 11-30-2010 at 02:09 AM.
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11-30-2010 , 05:40 AM
Quote:
Originally Posted by Nootka
Brandy is great for peppercorn sauces.
this......plus I add a little Port as well. nomnom.
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11-30-2010 , 09:22 AM
Another cast-iron seared NY strip with steak butter. Strip was kind of a poor cut but was cheap so not too unhappy. With a side of pan-seared Delmonico potatoes (recipe earlier itt) and sauteed mushrooms and leeks. Was more red than it appears in pic. FWIW, the steak butter has a little bit of lemon juice in it but not enough to make it lemony.

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11-30-2010 , 02:42 PM
how do you guys make your steak butter?
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11-30-2010 , 02:54 PM
I made one I liked a lot using reduced port, blue cheese, and butter.
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11-30-2010 , 02:56 PM
so do you like mix it all up like a compound butter basically and you are just calling it "steak butter" or is there a difference?
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11-30-2010 , 03:00 PM
churn steak until it separates into steak butter and steak milk.
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11-30-2010 , 03:04 PM
Quote:
Originally Posted by Tony_P
churn steak until it separates into steak butter and steak milk.
lol
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11-30-2010 , 03:07 PM
HUD
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11-30-2010 , 03:09 PM
Quote:
Originally Posted by yeotaJMU
so do you like mix it all up like a compound butter basically and you are just calling it "steak butter" or is there a difference?
well i didn't call it steak butter, but yeah, it was a compound butter that i put on the steak while it was resting.
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11-30-2010 , 05:23 PM
Got another (maybe dumb) question. I recently bought 2 entrecotes (dont know enligsh term for it), they are packaged together in a vacuum packaging, theyve been aged for 28 days.

Now of course Im not gonna eat both in the same dinner. I just opened the package to get one to room temp. before cooking it, now my question is of course: How long can i keep the other steak in the FRIDGE (i dont have a freezer currently) wrapped in tinfoil?

thanks
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11-30-2010 , 08:49 PM
wow. I want that steak!!

Quote:
Originally Posted by Pauwl


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11-30-2010 , 09:12 PM
Quote:
Originally Posted by didonk
Got another (maybe dumb) question. I recently bought 2 entrecotes (dont know enligsh term for it), they are packaged together in a vacuum packaging, theyve been aged for 28 days.

Now of course Im not gonna eat both in the same dinner. I just opened the package to get one to room temp. before cooking it, now my question is of course: How long can i keep the other steak in the FRIDGE (i dont have a freezer currently) wrapped in tinfoil?

thanks
Entrecote is rib-eye. I wouldn't keep it wrapped in tinfoil, but maybe that's just me. Butcher paper is the nuts for keeping meat.

I'd cook the second steak within a couple days at most and keep it in the meat drawer if your fridge has one. Throw an ice pack on it and you can probably squeeze another 24-48 hours.
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12-01-2010 , 01:37 AM
wife asked me to cook dinner for her tonight since she was working late, so the dogs and i thought itd be a good opportunity to take some pictures.....so dont be too critical!

i make a pretty good vodka sauce, so she asked for a side of pinwheel pasta a la vodka sauce. she likes hers a medium-ish so you can see the difference in the two ( i HOPE anyways...im sure ill hear about it from stinkypeter)

pics taken on iphone



















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12-01-2010 , 01:38 AM
omg win
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