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Page 595 of 1391

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01-03-2014 , 11:34 PM

#14851

Bode-ist

solidly average

Join Date: Jan 2007 Posts: 4,797

Quote:

Originally Posted by pwnsall

i hope that is some sort of sauce

Quote

01-04-2014 , 01:01 AM

#14852

ninetynine99

Carpal \'Tunnel

Join Date: Oct 2004 Posts: 9,238

Quote:

Originally Posted by Nootka

that unseared edge let all the juices leak out imo.

Not to beat a dead horse… er, ummm... dead cow, but you definitely missed the no. 1 rule of steakery: SEAL IN THE JUICES.

I googled "seal in the juices" to find an image of what a steak with sealed in juices looks like, just to give you a visual guide for the next time:

Ummmmmm… never mind. Carry on with whatever way you're doing it.

Quote

01-04-2014 , 01:42 AM

#14853

Larry Legend

Celtic Pride

Join Date: Jul 2009 Posts: 42,920

Quote:

Originally Posted by pockettwoz

Tx??? So how did u do that? What do i do going fwd?

[img][/img] around the image link

Quote

01-04-2014 , 09:32 AM

#14854

pockettwoz

adept

Join Date: Sep 2011 Posts: 849

Quote:

Originally Posted by Larry Legend

[img][/img] around the image link

Im confused still

Quote

01-04-2014 , 10:06 AM

#14855

Daddy Warbucks

Carpal \'Tunnel

Join Date: Oct 2006 Posts: 15,764

You take the link that you posted and you instead post

[img]YOUR LINK HERE[img]

That will make it an image instead of a link

Quote

01-04-2014 , 10:20 AM

#14856

pockettwoz

adept

Join Date: Sep 2011 Posts: 849

Ok, with the risk of soundin like an idiot, i just dont get it. A link didnt even show up in my post...

Whatever. Ill fig it out later. Can someone help with my steak plans?

Should i cook at 225ish with dry steak on cooling rack on top of baking sheet? Approx how long for 1.5in thik? Is olive or veg oil or butter ok for sear? Approx how long of sear? Edges first or second? Is weight nessecary for my first run at this?

Quote

01-04-2014 , 10:29 AM

#14857

Daddy Warbucks

Carpal \'Tunnel

Join Date: Oct 2006 Posts: 15,764

Huh? Yes it did?

Quote

01-04-2014 , 10:31 AM

#14858

pockettwoz

adept

Join Date: Sep 2011 Posts: 849

I havnt turned on my comp in a month. This was from my phones app

Quote

01-04-2014 , 10:32 AM

#14859

pockettwoz

adept

Join Date: Sep 2011 Posts: 849

Is that the prob? Cant load photos from video? I wont have any if someone doesnt step up and answer a few questions. Been reading through thread but too much spread around to really help me right now

Quote

01-04-2014 , 10:32 AM

#14860

pockettwoz

adept

Join Date: Sep 2011 Posts: 849

I mean cant load from phone...

Quote

01-04-2014 , 10:37 AM

#14861

JackInDaCrak

Just Another Dopamine Pump

Join Date: Dec 2006 Posts: 9,148

Learn to use img tags

Quote

01-04-2014 , 10:39 AM

#14862

SGT RJ

Twitching

Join Date: Feb 2009 Posts: 49,109

Quote:

Originally Posted by ninetynine99

Ummmmmm… never mind. Carry on with whatever way you're doing it.

Mmmmm, charcoal brickettes for dinner.

Quote

01-04-2014 , 11:00 AM

#14863

Jabonator

nice piano there

Join Date: Apr 2009 Posts: 13,292

Are those boiled?

Quote

01-04-2014 , 11:24 AM

#14864

miajag

Carpal \'Tunnel

Join Date: Jun 2003 Posts: 17,328

Yes, in milk. I assume the side of jellybeans is just out of frame.

Quote

01-04-2014 , 07:54 PM

#14865

dogsballs

veteran

Join Date: Feb 2003 Posts: 3,300

Quote:

Originally Posted by ninetynine99

tbh, bet they were delicious once they were properly seared after that pic.

Quote

01-04-2014 , 08:10 PM

#14866

citanul

Super Moderator

Join Date: Jul 2003 Posts: 18,865

I made the Serious Eats Hasselbeck potato casserole thing for Christmas this year. I had quite a bit of crispy edges on the exposed edge. I assume the reason that wouldn't happen is if you poured the liquid to cover, as opposed to ~1/2 way up (as I think was in the recipe). I might still personally prefer a gratin.

Quote

01-04-2014 , 08:57 PM

#14867

pwnsall

CFBBPC

Join Date: Jun 2006 Posts: 65,637

Didn't know matt hasselbeck had a potato dish named after him

Quote

01-04-2014 , 09:31 PM

#14868

devilbiss

Carpal \'Tunnel

Join Date: Dec 2006 Posts: 6,340

Prime sirloin. S&P, set out for about 45 mins. Put in 250 oven til 117. Let rest for ~15 mins and into cast iron with grapeseed oil, butter, & garlic. Seared for 90 sec per side.

Quote

01-04-2014 , 09:52 PM

#14869

Larry Legend

Celtic Pride

Join Date: Jul 2009 Posts: 42,920

Drying it off completely after coming out of the oven and then applying pressure would have made the sear 100% better.

For a steak that width, 45 sec - 1 min is enough time for the sear, beyond that and it will be cooked more towards medium than medium rare, such as what happened with your steak.

Quote

01-04-2014 , 10:00 PM

#14870

Fritzy

Pooh-Bah

Join Date: Dec 2009 Posts: 3,495

I have some 1/2" thick highly marbled (M8+) strip steaks, my normal method is to reverse sear using a pan but I'm not sure how I'd go doing that with something so thin. I have an oven but I do not have a thermometer. What's the plan?

Quote

01-04-2014 , 10:04 PM

#14871

devilbiss

Carpal \'Tunnel

Join Date: Dec 2006 Posts: 6,340

Quote:

Originally Posted by Larry Legend

Sear was weighted, don't think I could have applied any more pressure. Will try and dry it off out of oven on the next one.

Quote

01-04-2014 , 10:13 PM

#14872

Fritzy

Pooh-Bah

Join Date: Dec 2009 Posts: 3,495

Not hot enough/not enough oil are the other things that can have an effect on sear

Quote

01-05-2014 , 12:38 AM

#14873

wallacengrommit

adept

Join Date: Apr 2007 Posts: 1,127

Rather than the Hasselbeck, I would love to try Thomas Keller's potato pave. They look amazing.

Quote

01-05-2014 , 01:18 AM

#14874

drexah

Pooh-Bah

Join Date: Nov 2004 Posts: 5,962

Oh man. I just picked up a 2.2lb bone in ribeye, 2" thick i think ($36). Usually I just buy steaks at Stop & Shop but was in this new "urban's foodie market" and the thing looked too awesome to not get. Going to have to do some serious backtracking in this thread to find some methods of cooking these beasts. Will take some pics of it in a bit.