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Cooking A Good Steak

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08-29-2013 , 09:38 PM

#13101

Banned4lyfe

Sup-Bah? Pop-Bah Pooh-Bear Permanently Pooh-Bah Billy Walters Jr

Join Date: Feb 2013 Posts: 13,932

Quote:

Originally Posted by Faluzure

What happened? Laying in with hands is super standard, just lay away from you...?

His hand was under the steak. I think.

MSPAINT to see what you did wrong.

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08-29-2013 , 10:18 PM

#13102

gobbo

Trust the fat man.

Join Date: Jun 2005 Posts: 15,623

What are you flipping me off for?

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08-29-2013 , 11:33 PM

#13103

CowboyCold

Pooh-Bah

Join Date: Jul 2010 Posts: 4,009

Quote:

Originally Posted by Faluzure

What happened? Laying in with hands is super standard, just lay away from you...?

Yeah, I had my flip off finger on the bottom of the 1st steak and tried to lay it gently in the oil and butter, but my cast iron skillet was probably pushing 450 degrees. Grease is gonna be grease in that situation and it got my finger.

I have done the exact same thing dozens of times with no problem. The stupid thing is, I immediately get the tongs out of the drawer to flip and do the edges. Why not just use them in the 1st place. Oh yeah, I am not that smart.

Quote

08-29-2013 , 11:46 PM

#13104

Faluzure

veteran

Join Date: Dec 2005 Posts: 2,986

Live and learn i suppose. If it makes you feel better I burnt the back of my hand cooking asparagus in the oven (trying to rotate spears without a glove and touching 400 or so degree metal rack above as i was removing my hand). I've also never cut myself with a knife, but cut fingers pretty good the first (and last) time I used an apple corer/slicer and first time I used an immersion blender attachment.

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08-30-2013 , 12:03 AM

#13105

CowboyCold

Pooh-Bah

Join Date: Jul 2010 Posts: 4,009

Please elaborate on cutting yourself with an immersion blender attachment. I don't see how that is even possible.

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08-30-2013 , 12:07 AM

#13106

undercutter

centurion

Join Date: Feb 2010 Posts: 181

Grunching the last few months or so, but apparently the price of meat has spiked? I noticed yesterday the price of prime ribeye at Costco was about $15/lb instead of $7/lb I recall paying in the winter/spring.

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08-30-2013 , 12:49 AM

#13107

El_Timon

Carpal \'Tunnel

Join Date: Jul 2007 Posts: 7,079

I've been buying meat at costco for the last 9 months and I don't recall ever seeing prime ribeyes below $12.99/lb or so.

Paging Durango for costco price check.

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08-30-2013 , 01:20 AM

#13108

Nootka

Pooh-Bah

Join Date: Apr 2008 Posts: 5,656

you were probably buying choice if it was $7.

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08-30-2013 , 03:53 AM

#13109

ninetynine99

Carpal \'Tunnel

Join Date: Oct 2004 Posts: 9,238

Quote:

Originally Posted by Bode-ist

9999 needs to add this to his steak chart!

I know I've chopped a neapolitan steak way back when...

Gonna go check my photobucket — too much work trying to find it in this monster of a thread...

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08-30-2013 , 04:05 AM

#13110

ninetynine99

Carpal \'Tunnel

Join Date: Oct 2004 Posts: 9,238

Ahhhhhhhhh... memory lane...

BTW nice looking meat LL.

As for me, I've cooked a few steaks over the summer but no pics.

Prolly be stepping it up in the fall.

Quote

08-30-2013 , 07:06 AM

#13111

Faluzure

veteran

Join Date: Dec 2005 Posts: 2,986

Quote:

Originally Posted by CowboyCold

Please elaborate on cutting yourself with an immersion blender attachment. I don't see how that is even possible.

It was a food processing attachment I took out to clean after using for the first time and for some reason underestimated how razor sharp it was as I brushed my finger along the blade.

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08-30-2013 , 09:28 AM

#13112

durango155

Pooh-Bah

Join Date: Aug 2008 Posts: 4,818

I don't think Costco choice ribeyes have been $7/lb but yes 13-15.99/lb seems about right for prime ribeyes. Prime sirloin is in the $7-8/lb

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08-30-2013 , 03:09 PM

#13113

CheckRaise

Carpal \'Tunnel

Join Date: Aug 2004 Posts: 22,067

Never seen costco prime ribeye under $12 per lb

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08-30-2013 , 04:50 PM

#13114

undercutter

centurion

Join Date: Feb 2010 Posts: 181

Actually I looked at an old pic and I was wrong. All the prime two-steak packages must have been a bit heavier on my last visit. They didn't look very well marbled so I skipped. Odd because I got home and found articles on meat prices spiking on the google.

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08-31-2013 , 09:37 AM

#13115

Loden Pants

adept

Join Date: Oct 2010 Posts: 1,097

Quote:

Originally Posted by Faluzure

It was a food processing attachment I took out to clean after using for the first time and for some reason underestimated how razor sharp it was as I brushed my finger along the blade.

You can also try cleaning it or changing the attachment while it's plugged in for a nice cut.

Quote

08-31-2013 , 10:30 AM

#13116

gaming_mouse

Carpal \'Tunnel

Join Date: Oct 2004 Posts: 13,786

Quote:

Originally Posted by CowboyCold

Please elaborate on cutting yourself with an immersion blender attachment. I don't see how that is even possible.

I personally know two separate women who have cut themselves so badly with these things they had to go to the hospital for stitches. In both cases they were using a finger to scrape blended mashed potatoes from the blade area, and hadn't unplugged the thing before doing so. Without realizing it, the hand still holding the main handle part squeezed, turning the blades back on, and the potato scraping finger was was promptly slashed.

It's one of those things that sounds utterly ******ed in the retelling, but honestly it makes perfect sense to me how it could happen, and I'm sure it's common.

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08-31-2013 , 02:29 PM

#13117

SenorKeeed

mew mew mew

Join Date: Jul 2006 Posts: 37,478

Picked up a 3 pound large end choice rib roast from the grocery store (gasp!) on sale for 6.99/lb.

First smoked in my trusty Weber with soaked apple wood chips for 75 minutes

Then let rest for a half hour, browned over medium heat in a stainless steel pan with half a stick of butter

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08-31-2013 , 05:11 PM

#13118

DC11GTR

Carpal \'Tunnel

Join Date: May 2008 Posts: 14,754

That's gorgeous. I'm beginning to enjoy Ribeyes that are done just a tad more then the rare I usually eat. Filet and others are B&B, maybe a bit more, but Ribeyes at med-rare.

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08-31-2013 , 05:16 PM

#13119

Daddy Warbucks

Carpal \'Tunnel

Join Date: Oct 2006 Posts: 15,764

I think you maybe did yourself a disservice by taking the first cut pic too early, it looks like didn't have time to oxygenate yet and looks more done than it actually is.

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08-31-2013 , 05:19 PM

#13120

SenorKeeed

mew mew mew

Join Date: Jul 2006 Posts: 37,478

That and the bright red cutting board. I didn't take a whole lot of care in my photography towards the end because it smelled so damn good. Smoked ribeye is amazing, highly highly recommend.

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08-31-2013 , 07:07 PM

#13121

Loden Pants

adept

Join Date: Oct 2010 Posts: 1,097

Quote:

Originally Posted by ninetynine99

Ahhhhhhhhh... memory lane...

BTW nice looking meat LL.

As for me, I've cooked a few steaks over the summer but no pics.

Prolly be stepping it up in the fall.

I was crying again while looking at these pics. Why is this thread only 2 stars?

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08-31-2013 , 07:55 PM

#13122

Larry Legend

Celtic Pride

Join Date: Jul 2009 Posts: 42,920

2 stars.... ???

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08-31-2013 , 08:09 PM

#13123

Nootka

Pooh-Bah

Join Date: Apr 2008 Posts: 5,656

Quote:

Originally Posted by SenorKeeed

Then let rest for a half hour, browned over medium heat in a stainless steel pan with half a stick of butter

Quote

08-31-2013 , 11:32 PM

#13124

Bode-ist

solidly average

Join Date: Jan 2007 Posts: 4,800

I don't know that I've ever noticed how many stars a thread has

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08-31-2013 , 11:42 PM

#13125

DC11GTR

Carpal \'Tunnel

Join Date: May 2008 Posts: 14,754

I visit it so often that I only have to type "coo" and it automatically goes to the latest unread post. Never go to it from the OOT page.

Quote

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