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12-04-2010 , 05:29 PM

#1351

DemonDeac

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Join Date: Jan 2005 Posts: 6,655

Quote:

Originally Posted by El Diablo

DD,

I'm gonna go out on a limb and guess he couldn't fit his two steaks in one pan.

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12-04-2010 , 05:41 PM

#1352

stinkypete

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Join Date: Jul 2004 Posts: 15,783

WARNING!!! BAD BEAT POST!!!!

FAIL!!!!!!!!!!!!!!!!!!!!!

unfortunately left this one in the oven too long. gotta make sure i time it next time instead of attempting to wing it.

it was still edible i guess but this has reaffirmed that i really really don't understand the well done crowd.

mushroom/onion/garlic mix was delicious

SANDWICH PORN (FOR REDEMPTION):

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12-04-2010 , 05:43 PM

#1353

Daddy Warbucks

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Is it just impossible to cook supermarket steaks correctly? I'd noticed that no matter how i cook the steaks for, they always seem to come out medium-well. So today i get a ribeye from the supermarket, about an inch thick, and decide to make a conscious effort to not overcook it. I cook it 1min each side, then throw it in the oven for 5 minutes at 220C.

Let it rest 8 minutes, cut into it.....well done. FML. Is it normal for you guys to cook it for less than 1 min each side?

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12-04-2010 , 05:52 PM

#1354

stinkypete

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Quote:

Originally Posted by Daddy Warbucks

I cook it 1min each side, then throw it in the oven for 5 minutes at 220C.

220 is pretty hot and 5 minutes is a pretty long time

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12-04-2010 , 05:55 PM

#1355

Zygote

Pooh-Bah

Join Date: Jan 2005 Posts: 5,740

Quote:

Originally Posted by Daddy Warbucks

how thick is your steak? what about weight? try cooking out of the fridge instead of room temperature. also you could definitely lower that oven to like 175 for the same time.

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12-04-2010 , 06:31 PM

#1356

El Diablo

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Daddy: Um, don't cook it so much? As I've stated before, for steaks up to about 2 inches thick I don't bother w/ the oven.

stinky:

how great are the mushrooms and onions cooked together, though? I can't believe I had never done that before.

27: NICE!

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12-04-2010 , 08:05 PM

#1357

Daddy Warbucks

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Yeah its the first time i've ever used the oven method, thought i'd remembered somebody on TV saying 10 minutes in, so decided to lowball that number as it was so thin.

Also, i figured 1 min was the min you could do and still get a nice crust.

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12-05-2010 , 01:49 AM

#1358

Josem

human chemical weapon

Join Date: Jan 2007 Posts: 18,189

Sunday afternoon here in Australia already, so I'll have some more meat pr0n to share - hopefully I cook it better this time around.

It's a bit of 6-week dry aged beef farmed in the Barrington Tops

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12-05-2010 , 07:09 AM

#1359

Josem

human chemical weapon

Join Date: Jan 2007 Posts: 18,189

Probably need to turn the flame down a little and cook it a little longer to let it cook through a bit more.

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12-05-2010 , 07:34 AM

#1360

goofball

Beat Nate Silver

Join Date: Oct 2003 Posts: 20,424

Josem - looks delicious!

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12-05-2010 , 11:28 AM

#1361

stakman1011

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Josem- if you wanted it cooked through a little more, perhaps you could turn the flame up but do the same time instead? That way maybe the crust would be a little better as well? Excellent steak though, looks really delicious.

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12-05-2010 , 01:56 PM

#1362

natediggity

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I was at Wegman's yesterday and they had a strip for $31/lb. I haven never seen a steak that expensive there.

It looked perfect. Way better than the strips they have at $8/lb or whatever.

Couldn't pull the trigger tho.

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12-05-2010 , 02:12 PM

#1363

citanul

Super Moderator

Join Date: Jul 2003 Posts: 18,865

josem - probably a little harder to do with the bone and grill, but a quick searing around the edges to render the fat off can't hurt!

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12-05-2010 , 02:29 PM

#1364

Gospy

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I decided to try the pan searing thing. I used a cast iron skillet. I don't have much experience grilling steaks myself outside of a few this last year when I was still in school. I have made fewer steaks than I have fingers.

I just sort of winged it with a filet mignon I got at Vons. This is how it came out.

Before I put anything on it. I just put some olive oil, salt and ground pepper.

End result. I think my sear on the bottom could have been deeper but I have never done this and was just guessing. It ended up tasting very good though.

Any advice?

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12-05-2010 , 03:05 PM

#1365

amoeba

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how come you have grill marks when you used a cast iron skillet?

Did you use one of those ridged cast iron skillets? if so, don't. Use a flat one.

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12-05-2010 , 04:04 PM

#1366

Gospy

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Yea I did. Does it make a big difference? It's the only oven safe pan I have.

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12-05-2010 , 04:50 PM

#1367

El Diablo

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Gospy: Get a flat cast iron skillet like this one.

Josem: Inside of that steak looks pretty good to me, but I find all that chunky fat rather unappetizing. I suggest trimming off some of the fat and/or rendering off some of the fat and browning it by cooking around the edges first. I'd suggest trying the flame a little higher at the start to get a nice sear, then turning it down to cook the steak through to your liking.

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12-05-2010 , 04:53 PM

#1368

Gospy

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Ok, will do. Thanks guys.

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12-05-2010 , 05:00 PM

#1369

ikestoys

banned

Join Date: Nov 2006 Posts: 94,424

Quote:

Originally Posted by Daddy Warbucks

Get a meat thermometer. Makes it a lot easier.

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12-05-2010 , 05:14 PM

#1370

Daddy Warbucks

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I have a meat thermometer. You should not need to use it when cooking steaks.

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12-05-2010 , 05:49 PM

#1371

El Diablo

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DW,

"I'd noticed that no matter how i cook the steaks for, they always seem to come out medium-well."

Meat thermometer is actually an excellent suggestion for you.

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12-05-2010 , 05:56 PM

#1372

Daddy Warbucks

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That was before i took an interest in this thread, and only for SM steaks. Last night was also the first time using a cast iron pan and using the oven method. Like i said its more for me about the minimum time i can do each side on a thin steak while still managing to get a decent crust. Also, chances are with a thin steak using a therm will give you inaccurate readings and/or screw up the steak.

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12-05-2010 , 06:26 PM

#1373

Yeti

Abominable

Join Date: Jun 2004 Posts: 23,208

like someone said, 5 mins at 220 is a lot. and like diablo said 1000 times, why even use the oven?

just sear 60-90 seconds each side at high, then lower the heat and continue flipping while doing the thumb test. you know this!

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12-05-2010 , 06:32 PM

#1374

Daddy Warbucks

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I used the oven because i'd never done it before (mostly because i didn't own a pan before that was oven safe). I figured it'd be like cooking a roast where it would crisp the outside but the center would take much longer to cook through. Live and learn i guess.

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12-05-2010 , 07:19 PM

#1375

gobbo

Trust the fat man.

Join Date: Jun 2005 Posts: 15,623

Also keep in mind that after you take the steak off the heat it's going to continue cooking for a short amount of time. Take it off the heat just a minute before you think you should and it'll finish by itself.

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