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Cooking A Good Steak Cooking A Good Steak

08-29-2013 , 12:21 AM
lol I just love how high the standard is in here - larry's steak is phenomenal, but his sear is weak haha

pointy elbows itt
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08-29-2013 , 12:53 AM
Larry, just get a propane torch at Home Depot. If you do that, season with pepper after rather than before.
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08-29-2013 , 01:47 AM
ET,

That's certainly too rare for many, but that looks delicious to me.
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08-29-2013 , 02:12 AM
Quote:
Originally Posted by Larry Legend
I agree wrt the sear. Damn it is ****ing tough to get a good sear on a bone-in ribeye, or really any ribeye in general.

Going to pull out all the stops next time and get a nice crust.
Are you using cast iron for your sear? Why only medium heat?

I get the best sears when I think my house is in danger of burning down.

Quote:
Originally Posted by skunkworks
Larry, just get a propane torch at Home Depot. If you do that, season with pepper after rather than before.
MAPP burns hotter and doesnt impart flavor afaik.
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08-29-2013 , 02:41 AM
Tonight's episode of MC

Spoiler:
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08-29-2013 , 06:24 AM
The half grey band half med steak
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08-29-2013 , 07:05 AM
Quote:
Originally Posted by ntanygd760
The half grey band half med steak
"the neopolitan"
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08-29-2013 , 08:36 AM
Quote:
Originally Posted by gaming_mouse
"the neopolitan"
haha nice
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08-29-2013 , 01:17 PM
Stake snobs itt. I get choice ribeyes at the grocery store all the time, 6.99 on sale sometimes, 8 bucks a pound otherwise. They're great. MarketBasket4Lyfe
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08-29-2013 , 01:32 PM
Don't be content with mediocrity when greatness is within your grasp.
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08-29-2013 , 03:39 PM
Quote:
Originally Posted by gaming_mouse
"the neopolitan"
9999 needs to add this to his steak chart!
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08-29-2013 , 03:49 PM
So, the reverse sear method is the best, correct?

I ask because my mother saw a talk show today where a wonderful 3" ribeye was made using the sear then oven method, and it looked incredible. It's been awhile since I prepared it that way, but I'm thinking of doing it again.

But, the guy did say that putting it in the oven at 350-375 for a short period of time was a good idea, and he also said that 200 is good if guests won't be over for awhile.

I'm sure that regardless, they're all incredibly delicious. But if I'm forking over $30+ for a single steak, I want the elite of the elite methods.
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08-29-2013 , 04:43 PM
i like the sear-to-oven method better, but ymmv
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08-29-2013 , 04:50 PM
maybe I'm spoiled but since I have about three cords of dried mesquite and oak I burn it down to coals, cook on indirect heat to about med. rare then on direct (effing hot!) coals for a minute or two per side. Usually a perfect medium, wife likes her's just pink or med. well. Costco NY or Top sirloin are OK with me at ~$7/lb.
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08-29-2013 , 04:57 PM
Married to a woman who likes her steaks medium well, can't be that spoiled
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08-29-2013 , 05:54 PM
Quote:
Originally Posted by DC11GTR
So, the reverse sear method is the best, correct?
If I'm not mistaken, Serious Eats did a small test to see which method (sear, then oven or oven, then sear) produced a juicier end product, and the reverse searing method won. Although, to be fair, it was a small victory, losing 1.68% less juice for an entire roast.

EDIT:

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08-29-2013 , 05:58 PM
Not even clear to me that moar juice is good. Less juice, more meat.
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08-29-2013 , 06:00 PM
Quote:
Originally Posted by SenorKeeed
Not even clear to me that moar juice is good. Less juice, more meat.
Well, considering I've never thought "this steak is too damn juicy" and I have thought "this steak is too damn dry", I'm going to err on the side of moar juice, all else being equal.
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08-29-2013 , 08:02 PM
PSA

When using any of the stove top sear methods, use long tongs or wear gloves.

I did 2 NY Strips using the reverse sear method 3 days ago and thought it would be a good idea to put them in the pan with my hands. DOH!

While the steaks turned out super yummy, this did not.

Spoiler:


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08-29-2013 , 08:06 PM
I worked at a family restaurant (Village Inn, not fast food, hahaha) as a cook in junior high and High school and both of my hands were covered with those kind of burns. Freaking sucks.
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08-29-2013 , 08:08 PM
at least your manicure wasn't ruined
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08-29-2013 , 08:12 PM
they make tools for that
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08-29-2013 , 09:09 PM
Quote:
Originally Posted by SenorKeeed
Not even clear to me that moar juice is good. Less juice, more meat.
it's key to distinguish between bleeding all over my plate into a nasty puddle "juice" and well distributed doesn't leak at all but makes my steak succulent "juice"
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08-29-2013 , 09:13 PM
Quote:
Originally Posted by CowboyCold
PSA

When using any of the stove top sear methods, use long tongs or wear gloves.

I did 2 NY Strips using the reverse sear method 3 days ago and thought it would be a good idea to put them in the pan with my hands. DOH!

What happened? Laying in with hands is super standard, just lay away from you...?
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08-29-2013 , 09:33 PM
That burn was just an exercise in toughening your skin. After a while it will stop. I worked with a guy who pulled plates out of the oven with bare hands at a pretty high volume place.
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