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If I could eat steak every day and not die/become a heambeast I would. Nothing is more heavenly to me than a Med-rare hunk of Strip/Ribeye/Filet/Porterhouse/etc with a Potato and some red wine. Let's share our lovely steaks. I made my wife her birthday dinner tonight. A couple of Ribeyes, some grilled Portabello Mushroom, and the venerable baked potato.  Used a very large stainless Kitchenaid gas grill for this. I like to cook as hot as possible on steaks, so I let them sit out on the counter for about an hour until they are at room temperature and rub in MAYBE a teaspoon of dales per side, no more. The portabello caps were then sliced and given a light coating of olive oil. Once the grill is topping 600 degrees, I salted the steaks pretty heavily and seared the poo poo out of them. About halfway through the steak cooking, I put the mushrooms on and cooked until tender. Nothing makes a steak taste better than ungodly amounts of heat and plenty of kosher salt. Grilled Portabellos are becoming one of my favorite sides, especially with a red meat and a good Merlot or Cab Sauv. Typing this up while finishing off the rest of the wine has made me wonder if I want more steak tomorrow.... I think I will 
Farking Bastage fucked around with this message at Nov 07, 2009 around 02:40 |
| # ? Nov 07, 2009 02:21 |
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| # ? Nov 21, 2009 03:05 |
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You need bigger plates and a bit more color on the plate. Other than that, please tell me you actually oven baked the potatoes rather than microwave steamed them. It makes such a difference. I'm a New York Strip guy myself. I prefer either the "hot enough to forge iron" charcoal grill steak or the cast iron pan sear and oven finish method. I want medium rare interior and a walnut colored crust on the outside without charred black carbon and no light brown mushy meat on the exterior. It's too easy to make burned crap by either method, but the results are pure sex when done properly.
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| # ? Nov 07, 2009 02:33 |
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Microwaving Potatoes is blasphemy. If I had more time, I would have made my twice baked. I used to use nothing but a weber charcoal grill until I was given a high-end kitchenaid stainless gas grill. I really started to like it when I realized how nicely it sears and marks meat. If the weather sucks, I do the cast iron method with great results.
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| # ? Nov 07, 2009 02:39 |
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Today I made a 16 oz ribeye using the Ducasse method. Then I took the whole steak, stuck it between two slices of bread, and topped it with mayo and bleu cheese. It was the hamburger from heaven. edit: I had it for lunch. For dinner I had lobster. Hate me, I feed off of it.
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| # ? Nov 07, 2009 02:49 |
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I don't think he needs more color. Brown is perfectly acceptable when we're talking about steak, mushrooms, and potatoes. I love a good flat iron and skirt steak the best. Mmmmmm, steak. Also, for potatoes, I've cheated and done half-microwave half-oven. Faster cooking time, and you still get a crispy skin.
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| # ? Nov 07, 2009 03:08 |
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I love the cast iron sear and finish in oven method. I used to make those at least once every week or two. My old cast iron disappeared in my recent move though. 
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| # ? Nov 07, 2009 03:22 |
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NosmoKing posted:You need bigger plates and a bit more color on the plate. Here's another vote for cast iron seared steak, although I like mine rare, rather than medium rare. I miss the meat lab. My university had a really good food science course, which had a meat lab on campus. It is basically run by interns and a few faculty members, and processes the cows, goats, lamb and pigs that are raised by the animal science departments. The meat was fresh and tasty, and most importantly, cheap.
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| # ? Nov 07, 2009 03:27 |
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That's not a steak. This is a steak.   The crust didn't come out so well this time because I was in a hurry, usually it's a lot more crusty. Like this: 
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| # ? Nov 07, 2009 03:28 |
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Pretty sear. However, I have a question. How do you get a cast iron hot enough to ape-poo poo sear a steak without contsantly vaporizing the butter?
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| # ? Nov 07, 2009 03:43 |
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Farking Bastage posted:Pretty sear. However, I have a question. It's easy. Maillaird Reaction. I put it on a 3 or 4 on my range and let time do it's job. On that big bone-in ribeye there, that was about 2.5 lbs if I remember correctly, it took about 15 minutes per side on a 3 on my range. Plus 15 minutes total for the edges, and then it rested for about 20, so it took over an hour to cook that steak. Here is an online recipe with pictures of it: http://thepauperedchef.com/2009/04/...ok-a-steak.html
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| # ? Nov 07, 2009 03:54 |
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Farking Bastage posted:Pretty sear. However, I have a question. Because you don't sear it in butter, once the meat is flipped and had sufficient time to sear then you hit it with the butter (thyme and garlic can be added at this point) and baste the gently caress out of it.
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| # ? Nov 07, 2009 14:57 |
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dunkman posted:That's not a steak. This is a steak.  Nice touch with the asparagus and the La Fin Du Monde. That is a perfect steak dinner, my friend.
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| # ? Nov 07, 2009 15:26 |
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We have a farmers market here in Ottawa with a beef co-op and their new york strip was phenominal! I'm moving in a few months and the most exciting thing about possibly having a house is that we'll have a backyard and a real grill! everyones steaks look so good!
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| # ? Nov 07, 2009 15:26 |
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dunkman posted:It's easy. Holy poo poo that is awesome.
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| # ? Nov 07, 2009 15:47 |
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Pardon my ignorance, what is the technical reason for resting the meat after cooking? What goes on in it during that resting period?
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| # ? Nov 07, 2009 20:10 |
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My roommate is making steaks while I'm at work, he promised he'd leave me a NY strip to make when I get home (at like 1am, to have with a nice grownup soda).
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| # ? Nov 07, 2009 20:24 |
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Anjow posted:Pardon my ignorance, what is the technical reason for resting the meat after cooking? What goes on in it during that resting period? THe steak will continue to cook after you take it up. Since you're cooking with crazy amounts of heat you want to give that heat time to creep inside. Also the same reason you take up a steak a little less done than you want it, because it will cook on the plate.
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| # ? Nov 07, 2009 20:36 |
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Anjow posted:Pardon my ignorance, what is the technical reason for resting the meat after cooking? What goes on in it during that resting period? while it's cooking the muscles squeeze up and juices go everywhere, then during resting they relax and reabsorb the delicious liquids. for thicker pieces of meat it also evens out the temp
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| # ? Nov 07, 2009 20:37 |
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dunkman posted:That's not a steak. This is a steak. Man, that is one hell of a "get laid" dinner. Even my favorite beer. Very slick. Now I want steak. gently caress. At least I have the La Fin.
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| # ? Nov 07, 2009 21:30 |
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dunkman posted:That's not a steak. This is a steak. Hm, Penzey's spices and La Fin Du Monde... were you cooking out of my kitchen?
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| # ? Nov 07, 2009 22:44 |
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Blanche de Chambly is a much better beer for eating steak with, in my humble opinion.
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| # ? Nov 08, 2009 01:30 |
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There may be some beers that go great with steak. There may be some foods where beer is the absolute best choice. But friends, red wine and steak were made for each other. It's a romance for the ages. Everything else pales.
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| # ? Nov 08, 2009 01:42 |
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I love red wine and all but back off my La Fin it goes with everything okay.  And actually Trois Pistoles would probably be better with a steak but YMMV and I'd still drink La Fin in a heartbeat.
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| # ? Nov 08, 2009 02:13 |
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Haplo26 posted:Blanche de Chambly is a much better beer for eating steak with, in my humble opinion. All I had on hand was Maudite, but this thread inspired me to try it with a ribeye,and I am pleased to report success.
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| # ? Nov 08, 2009 05:21 |
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It's all this thread's fault. I made French onion soup for the first time! It was too sweet. Maybe I shouldn't have caramelized the onions, just softened them? Anyway, caesar salad with homemade dressing & croutons, French onion soup, and steak frites. Everything was from scratch except the disappointing McCain fries. Very disappointing fries. The picture's a bit dark where the meat is, but that was a BEAUTIFUL crust on the rib (half went to the husband). 
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| # ? Nov 08, 2009 05:30 |
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No, not really.
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| # ? Nov 08, 2009 12:18 |
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dunkman posted:That's not a steak. This is a steak. I tried this today. Awesome!
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| # ? Nov 08, 2009 19:24 |
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mediaphage posted:No, not really. Um, yeah, actually, it was. Also that salad bowl isn't black, it's brown.
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| # ? Nov 08, 2009 20:12 |
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I think that post was supposed to answer the question in the thread title. I think mediaphage is vegetarian, though I might be recalling wrong
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| # ? Nov 08, 2009 20:43 |
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yes he only likes fruits
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| # ? Nov 08, 2009 20:46 |
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Gourd of Taste posted:yes he only likes fruits Don't fruitatarians exist? I thought these were people that thought harvesting vegetables killed them and thus represented a taking of a life. These people only eat fruit that fall on the ground naturally too. I assume you don't hear about them much because they're all dead now.
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| # ? Nov 08, 2009 20:50 |
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Overwined posted:Don't fruitatarians exist? I thought these were people that thought harvesting vegetables killed them and thus represented a taking of a life. These people only eat fruit that fall on the ground naturally too. I assume you don't hear about them much because they're all dead now. i was making a joke about his date but yeah, those people exist. it's not good for you. to not derail STEAK someone should make a thread about diets like that, as long as it doesn't turn into a big slapfest
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| # ? Nov 08, 2009 20:57 |
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Gourd of Taste posted:i was making a joke about his date but yeah, those people exist. it's not good for you. to not derail STEAK someone should make a thread about diets like that, as long as it doesn't turn into a big slapfest I can guarantee that it will. All of you will make fun of me for my encased-meats only diet.
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| # ? Nov 08, 2009 21:05 |
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bombhand posted:I think that post was supposed to answer the question in the thread title. I think mediaphage is vegetarian, though I might be recalling wrong Oh. See, it never occurred to me that anyone could not love steak. I had assumed that vegetarians were simply people who had never had the opportunity to try it, or had no teeth or something. Nah, I kid. I once tried to cut out all meat. I lasted about a month, I think, then gave up. It's not even that I eat a lot of meat, I just like a bit here and there.
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| # ? Nov 08, 2009 21:18 |
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drat I think I know what's for dinner tonight.
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| # ? Nov 08, 2009 23:25 |
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dunkman posted:It's easy. Is there a certain type of pan I should use to get a crust like that? I only have nonstick pans, tried that technique and didn't get that crust Tasted pretty nice though
SnowWolf fucked around with this message at Nov 09, 2009 around 00:03 |
| # ? Nov 08, 2009 23:59 |
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SnowWolf posted:Is there a certain type of pan I should use to get a crust like that? I only have nonstick pans, tried that technique and didn't get that crust I would think a Cast Iron is necessary. They're like $15-20 at any Target/Wal*Mart/Grocery store. Definitely get one, Lodge is the biggest brand name.
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| # ? Nov 09, 2009 00:01 |
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You can even get them at places like Home Depot.
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| # ? Nov 09, 2009 00:02 |
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SnowWolf posted:Is there a certain type of pan I should use to get a crust like that? I only have nonstick pans, tried that technique and didn't get that crust Cast iron. You will not get a crust like that on a non-stick, mostly because it won't heat anywhere near as much as a cast iron will, nor will it retain heat as well when you plop the meat down on it.
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| # ? Nov 09, 2009 00:04 |
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A while ago on NPR, there was a piece on one of thier cooking shows that suggested you try leaving your steak out uncovered in the refrigerator for a day or two (might have even been longer) before cooking them. The result would be that the steak dried out, but apparantly upon cooking it became tender, delcious, and crispy. The host was recounting his skepticism upon first hearing about this, but apparantly it worked. I haven't had the time and/or inclination to try it out myself, but has anyone else heard of anything like that?
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| # ? Nov 09, 2009 00:37 |
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