Cooking A Good Steak - Page 71 - Other Topics Forum - Discuss Pop Culture, Arts and Entertainment

The crystal lattice of our Himalayan Pink Salt Blocks has a high specific energy (energy per unit of mass), so they hold any temperature you bring it to for a good while. Likewise, this makes for excellent heat distribution, making grandma's heavy old cast iron skillet seem like tinfoil by comparison.

Because Himalayan Salt Blocks generally have an extremely low amount of porosity, and virtually no residual moisture (.026%), the salt plates can be safely heated or chilled to great extremes. We have tested them from 0°F up to 700°F (-18°C to 370°C). Salt melts at 1473.4°F (800.8°C).

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12-28-2010 , 10:38 PM

#1752

milesdyson

Carpal \'Tunnel

Join Date: Jul 2004 Posts: 23,856

back to the topic of roasts, kind of, my mom gave me a small ribeye roast that she decided not to cook for christmas. i've never made a roast, so of course i cut the roast in half and made two steaks with it!

admittedly not the best butchering.

flipped after ~4 minutes.

resting in oven over the hot pan so they don't cool too much.

crust was crunchy and delicious

can't forget the EMCs!

Spoiler:

and some bonus pictures of my dog enjoying the bone i took out of the roast.

Spoiler:

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12-28-2010 , 10:38 PM

#1753

entertainme

The Poker Mom

Join Date: May 2006 Posts: 8,444

Christmas prime rib before cooking. This is a portion of what I bought. I cut off 6 steaks, vacuumed and froze them.

I used the cook at 200 method, rest half an hour, then 10 minutes at high heat method. Picture is actually from the second meal it was heated for. It's a little more cooked around the edge, but flavor was still good:

Served with truffled pasta. More pictures of prep of that here:

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12-28-2010 , 10:39 PM

#1754

entertainme

The Poker Mom

Join Date: May 2006 Posts: 8,444

VN milesdyson!

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12-28-2010 , 11:00 PM

#1755

scorcher863

banned

Join Date: Jun 2007 Posts: 2,530

hey guys, how would you cook thin-cut NY strips if you don't have a grill. so far i've pan-fried/seared them and popped them in the oven for like 10 mins @ 375, but i only did that cause that's how you cook chicken parm, lol.

i'm aiming to not cook it to death, something like med/med-well. my last try it was pretty much well done and was not that tender...

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12-28-2010 , 11:06 PM

#1756

milesdyson

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Quote:

Originally Posted by entertainme

VN milesdyson!

thanks man.

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Originally Posted by scorcher863

well you cooked it like chicken, which needs to be cooked through, so this shouldn't be surprising. how thin of a steak are you trying to cook? for a steak an inch thick, ~4 min per side in a very hot pan should leave it around medium. basically get rid of the oven time.

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12-28-2010 , 11:36 PM

#1757

scorcher863

banned

Join Date: Jun 2007 Posts: 2,530

ok, cool, i'll try that next time. thanks for helping out a noob.

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12-29-2010 , 12:27 AM

#1758

Fabian

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People, can you please stop calling it EMC and instead call it by its proper name, EXTREME MEAT CLOSEUP!!!!, thanks.

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12-29-2010 , 12:43 AM

#1759

El Diablo

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ent: Yum.

miles: Wow, that looks great, and outstanding series of pics. Those look done pretty much perfect to me. Only thing I would have done differently is switched the order of your last two shots and made the second-to-last one your epic last bite. As Fabian points out, please do use the proper full EXTREME MEAT CLOSEUP terminology in the future, though.

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12-29-2010 , 01:42 AM

#1760

scotchnrocks

Pooh-Bah

Join Date: Mar 2006 Posts: 3,736

Quote:

Originally Posted by milesdyson

nice work

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12-29-2010 , 02:20 AM

#1761

milesdyson

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thanks, and i'll remember not to abbreviate EXTREME MEAT CLOSEUPS in the future.

El D, that would work if there weren't steak on the plate in the second-to-last picture. i guess for presentation's sake i should've just left out the last picture despite how delicious it was.

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12-29-2010 , 02:32 AM

#1762

El Diablo

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miles,

No, the pictures and presentation were great, shouldn't change a thing about that. I was just saying that if I'm you eating that steak, I eat that crispy corner piece second to last, then finish with that other middle piece as my last bite.

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12-29-2010 , 03:02 AM

#1763

Zima421

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god damn that is some good crusting

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12-29-2010 , 03:09 AM

#1764

neuroman

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Miles, love the dog bone pics. And the steak pics. Remember you can also wrap those bastards in foil to let them stand instead of putting them in the oven, oddly perched above the frying pan (was there a specific reason you did that instead of foil?)

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12-29-2010 , 03:56 AM

#1765

Freakin

bacon wannabe

Join Date: Sep 2004 Posts: 17,153

well done, Miles. great steak & pics

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12-29-2010 , 06:06 AM

#1766

milesdyson

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El D, makes sense.

thanks zima and freakin. definitely the best sear i've gotten.

neuroman, well, i was out of foil, but am i irrational in wanting to let them rest in the open so they don't have a chance to sit in their own juices?

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12-29-2010 , 06:42 AM

#1767

jackblack73

grinder

Join Date: Apr 2005 Posts: 437

What level heat are you guys cooking at? I've been searing the steak on high on my gas stove, but if I cooked it 4 minutes a side like miles it would be burnt to a crisp. I've experimented with several methods but always end up overcooking it. My last one was 1 minute on high each side, then lowered heat to medium and cooked for another 1 minute each side adding butter. I've cut out the oven completely, but still way overdone. Steaks are about 1 1/2 inch prime ribeyes from Costco.

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12-29-2010 , 07:57 AM

#1768

milesdyson

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on my electric stove the highest setting (8) has the element glowing, and i cook steaks at 6-7. i'm guessing you're not timing the "minutes" and are leaving it on for significantly longer than you think you are? otherwise your stove is pretty nuts if it can badly overcook a 1.5" steak in 2min/side.

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12-29-2010 , 10:05 AM

#1769

jackblack73

grinder

Join Date: Apr 2005 Posts: 437

Quote:

Originally Posted by milesdyson

I actually use a timer, so my times should be fairly accurate. Although when letting the steak rest I leave it in the pan. I'll try resting it elsewhere next time. I'm also wondering if gas stoves get hotter than electric. The good news is that prime steaks from Costco are so awesome that they still taste great and tender despite my overcooking them.

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12-29-2010 , 04:45 PM

#1770

scotchnrocks

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Join Date: Mar 2006 Posts: 3,736

Quote:

Originally Posted by jackblack73

What level heat are you guys cooking at?

I've been using between 6-7 out of 10 on an electric stove...gets most steaks to med rare at 2 mins per side. Higher settings tend to burn them up and leave no room for error ime.

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12-29-2010 , 05:11 PM

#1771

pwnsall

CFBBPC

Join Date: Jun 2006 Posts: 65,650

Has there been talk about actually picking out good steaks ITT?

I assume even amongst grades there are better and worse.

I know more marbling is desired mostly.

What about color and texture wise?

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12-29-2010 , 05:20 PM

#1772

Fabian

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Quote:

Originally Posted by jackblack73

I actually use a timer, so my times should be fairly accurate. Although when letting the steak rest I leave it in the pan. I'll try resting it elsewhere next time. I'm also wondering if gas stoves get hotter than electric. The good news is that prime steaks from Costco are so awesome that they still taste great and tender despite my overcooking them.

There's your problem. Pans stay hot for a long time even with no heat applied to them. I would guess you're cooking your steaks for several minutes longer (or the equivalent of it) than you think.

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12-29-2010 , 11:35 PM

#1773

pwnsall

CFBBPC

Join Date: Jun 2006 Posts: 65,650

This thread has improved my steak cooking abilities a lot imo. Still want to try bleu cheese on the steak.

Yes pics are giant and kind of crappy iphone pics.

Extreme Meat Closeup?

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12-30-2010 , 12:14 AM

#1774

Noah.

banned

Join Date: Jun 2005 Posts: 20,057

I put some blue cheese on my last steak and it was much too strong. Going to make a blue cheese butter next time and see how that goes. Lately I've really been enjoying a little red wine reduction sauce w/ mushrooms (don't even put it on the steak, just the mushrooms and then do a little dabbing if I want some).

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12-30-2010 , 12:24 AM

#1775

27offsuit

actions have consequences!

Join Date: Jul 2004 Posts: 38,543

Quote:

Originally Posted by pwnsall

This thread has improved my steak cooking abilities a lot imo. Still want to try bleu cheese on the steak.

Yes pics are giant and kind of crappy iphone pics.

Extreme Meat Closeup?

Threads like this make me e-weep with joy.

eye, try broiling the blue cheese on top for a couple seconds. way different than just blue cheese on top. if that's what you did.

edit: jesus i nominate that for best crust.

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