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Selklubber fucked around with this message at 16:08 on Jan 13, 2016 |
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Jul 23, 2013 20:41
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| # ? Apr 26, 2024 12:39 |
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Selklubber posted:I steaked a steak! Onion's never going to fill you up that much, there's not a whole lot in them. You'll need potatoes for that... or more steak.
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Jul 23, 2013 21:00
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There was more sear on the other side, the picture was a bit rushed since I was hungry. But next time I'll use less salt.
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Jul 23, 2013 21:19
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Selklubber posted:There was more sear on the other side, the picture was a bit rushed since I was hungry. But next time I'll use less salt. Less salt isn't gonna get you more sear; if you're gonna do that whole salt-a-half-hour-in-advance thing, you kind of need to pat the steak dry (pat, don't rub) right before you put it in the pan. Wet steak means steamed meat. Dry steak means seared meat. Still, that looks pretty solid! vvv ah, okay, that's different! Nicol Bolas fucked around with this message at 00:35 on Jul 24, 2013 |
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Jul 23, 2013 23:44
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No, I just mean that it was too salty. It was delicious other than that.
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Jul 24, 2013 00:12
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Your pan needs to be hotter if 90s per side did that. What kind of pan was it?
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Jul 24, 2013 08:00
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Chemmy posted:Your pan needs to be hotter if 90s per side did that. It looks to me like the edges are very nicely browned, just not the middle. My guess would be that he didn't score the outside, and the meat contracted, causing the big middle area to lose contact with the skillet.
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Jul 24, 2013 12:31
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Doom Rooster posted:It looks to me like the edges are very nicely browned, just not the middle. My guess would be that he didn't score the outside, and the meat contracted, causing the big middle area to lose contact with the skillet. Is this something that people do?
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Jul 24, 2013 16:26
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Doh004 posted:Is this something that people do? No. Unless its a super cheap thin cut.
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Jul 24, 2013 17:25
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Or if it's a piece of pork with a fat rind. The fat shrinks alot more than the meat and curls it up.
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Jul 24, 2013 18:49
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Chemmy posted:Your pan needs to be hotter if 90s per side did that. It was an old cast iron pan. It was at least 90 seconds on the side that is down in the picture. I probably turned the heat down too soon on the other side. Not that it matters much because it was tasty and juicy.
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Jul 24, 2013 19:06
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Doh004 posted:Is this something that people do? For a steak as thin as that one, it's the only way to maintain even contact with the pan.
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Jul 24, 2013 22:44
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What do you mean with "score the outside"? Googling it just gets videos of football goals.
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Jul 24, 2013 23:31
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Selklubber posted:What do you mean with "score the outside"? Googling it just gets videos of football goals. Cut through the ribbon of fat on the outside of the meat, until you just barely get to meat. The fat/silverskin there is what really curls up, forming the concave steak problem. Just like 2-3 cuts along that ribbon like that and your steak will curl up much less. A good, thicker steak will not curl up at all really. This is only a problem with thinner steaks.
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Jul 25, 2013 01:10
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There are some pictures of it demonstrated on a pork chop here: http://www.americastestkitchenfeed.com/meat-blog/2013/06/pig-out-on-grilled-thin-cut-pork-chops/
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Jul 25, 2013 01:18
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When you salt a steak a while before cooking, is it normal for there to be a pool of liquid still on it after like an hour and half? I thought it only really needed 45 minutes or so to reabsorb the lost liquid, did I over-salt the meat?
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Jul 25, 2013 01:41
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The Third Man posted:When you salt a steak a while before cooking, is it normal for there to be a pool of liquid still on it after like an hour and half? I thought it only really needed 45 minutes or so to reabsorb the lost liquid, did I over-salt the meat? It's normal for a small amount of liquid to be drawn to the surface of meat after salting. Doesn't effect the juiciness of the steak at all. Just blot up the excess moisture before cooking.
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Jul 25, 2013 20:05
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Here's some wisdom courtesy of The Food Lab.quote:The results? The steaks that were salted immediately before cooking and those that were salted and rested for at least 40 minutes turned out far better than those that were cooked at any point in between. What was up with those 10, 20, and 30 minute steaks?
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Jul 25, 2013 20:20
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If you're going all out I'd consider throwing the steak in the fridge overnight. The dry air dries off the surface of the steak, it'll get tacky and look a little different. With a drop or two of canola oil rubbed into the surface it'll make a great crust in a hot pan.Selklubber posted:Not that it matters much because it was tasty and juicy.  A cast iron pan is fine, it's what almost everyone uses. I leave mine in a 500 degree oven for a half an hour or longer and then put it on a big gas burner turned all the way up. You shouldn't be turning down the heat at all until your steak is done cooking and out of the pan.
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Jul 26, 2013 01:43
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Chemmy posted:A cast iron pan is fine, it's what almost everyone uses. I leave mine in a 500 degree oven for a half an hour or longer and then put it on a big gas burner turned all the way up. You shouldn't be turning down the heat at all until your steak is done cooking and out of the pan.
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Jul 27, 2013 13:35
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Sure, but the steak pictured is pretty thin. I sous vide thicker steaks but like them pretty rare. If I wasn't doing that I'd get a hard sear and then throw the steak in the oven.
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Jul 27, 2013 17:29
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Chemmy posted:Sure, but the steak pictured is pretty thin. If I have the time I don't see the issue (and I see upside) with finishing 100% on plancha-level heat as long as you are flipping every fifteen to thirty seconds. Not feasible in a restaurant, obvi, but that's why i don't go to steakhouses no more...
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Jul 27, 2013 21:39
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Never had much luck with the steaks you can buy here in Finnish stores, always turned out like a chewy piece of leather when I've tried in the past. I've tried all the usual tricks of super high heat, flip once, rest, etc. but no real difference. Anyhoo I got to reading this thread and I decided to try heavily salting before hand (I probably had it like 2 hours in the fridge), then rinsing it off and patting it dry. I also flipped it every ten seconds until the crust looked nice rather than doing the flip once drill. It turned out medium rather than medium-rare because I lost my count with all the back & forth flipping, but I'm perfectly fine with the results. It was just so nice to have made a steak that turned out great. I have another steak of the same type that I am aging in my fridge (unsalted), not sure how long I should give it.  There's another cut called entrecote which is a bit cheaper but more marbled that I want to try the same method on and see how it works out, it's what I've had the least luck with in the past.
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Jul 27, 2013 22:09
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The entrecôte is what we in America call a ribeye and is the best steak of all. Most people like it medium rare, not rare because of all the marbling, but the pictured steak is gorgeous.
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Jul 27, 2013 22:23
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Chemmy posted:
Black&Blue 4 lyfe.
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Jul 27, 2013 22:24
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His Divine Shadow posted:I have another steak of the same type that I am aging in my fridge (unsalted), not sure how long I should give it. Aging in the fridge isn't going to accomplish anything worth speaking of. It's just not the right environment. Fortunately, that means you don't have to wait to eat a delicious steak!
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Jul 27, 2013 22:36
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Chef De Cuisinart posted:Black&Blue 4 lyfe. That's how I like my steak, but the thread is titled "medium rare meats" and I'm trying to give general information to people uncomfortable cooking steak.
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Jul 27, 2013 23:08
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Tendales posted:Aging in the fridge isn't going to accomplish anything worth speaking of. It's just not the right environment. Fortunately, that means you don't have to wait to eat a delicious steak! What's the right environment? On the cow? You're the first I've heard of in recent times saying aging in the fridge accomplishes nothing, assuming you are speaking about all fridges, and all temps/humidities.
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Jul 28, 2013 16:47
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He means that aging an individual steak isn't right.
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Jul 28, 2013 16:52
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Tendales posted:Aging in the fridge isn't going to accomplish anything worth speaking of. It's just not the right environment. Fortunately, that means you don't have to wait to eat a delicious steak! Chemmy posted:That's how I like my steak, but the thread is titled "medium rare meats" and I'm trying to give general information to people uncomfortable cooking steak. What's the trick for serving this? Do you cut it super thin like sashimi? Sort of like a steak tataki? His Divine Shadow posted:Never had much luck with the steaks you can buy here in Finnish stores, always turned out like a chewy piece of leather when I've tried in the past. I've tried all the usual tricks of super high heat, flip once, rest, etc. but no real difference. No Wave fucked around with this message at 18:21 on Jul 28, 2013 |
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Jul 28, 2013 18:19
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For serving rare ribeye? I generally sous vide to rare and then sear it off. It looks raw but isn't the same as a true black/blue raw steak which can be tough to eat. From there I just slice normally I guess. 
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Jul 28, 2013 21:29
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Fo3 posted:What's the right environment? On the cow? There's aging, and there's aging. "Aging" in the fridge (which in this case I would describe as leaving the steak uncovered) with a single steak allows the outer layers of cells to desiccate, which promotes browning and crust development. You're not going to see any added benefit after, say, two days of this. Actual dry aging would involve careful temperature temperature control as well as constant airflow (not intermittent like a fridge) using whole primals, not single cuts. The process is also much longer, with it taking at least a month to develop any of those "aged" flavors that are so highly prized.
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Jul 29, 2013 16:11
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http://www.seriouseats.com/2013/03/the-food-lab-complete-guide-to-dry-aging-beef-at-home.html This is a nice little article about aging that you might want to check out.
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Jul 29, 2013 17:15
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Shadowhand00 posted:http://www.seriouseats.com/2013/03/the-food-lab-complete-guide-to-dry-aging-beef-at-home.html Well this is awesome.
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Jul 29, 2013 18:59
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If you guys really want some nice sciency steak porn...
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Jul 30, 2013 22:10
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Is there anyway to sous vide a steak without having to invest in all that equipment, basically is there a cheat for it?> I don't got the money to invest in that 
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Aug 1, 2013 04:49
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Hollis posted:Is there anyway to sous vide a steak without having to invest in all that equipment, basically is there a cheat for it?> I don't got the money to invest in that Yes.
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Aug 1, 2013 05:05
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Hollis posted:Is there anyway to sous vide a steak without having to invest in all that equipment, basically is there a cheat for it?> I don't got the money to invest in that http://www.seriouseats.com/2013/06/video-how-to-cook-your-steak-sous-vide-in-a-cooler.html
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Aug 1, 2013 22:08
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Oh wow, what kind of thermotator is that thy are using? Also, what type of blowtorch. Don't see any information on the page. I will definitely do this. Is it safe to put more than one steak in there? Like in the cooler? Also, has anyone else done this ? What about Lamb etc.. I'm assuming it's okay to use for other meats like fish etc.. How would this work with a "inferior" cut of meat like say Chuck STeak? Cause Chuck steak is cheap and I am wondering if it has an effect on the meat if I cook it with this method. Hollismason fucked around with this message at 02:24 on Aug 2, 2013 |
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Aug 2, 2013 02:19
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| # ? Apr 26, 2024 12:39 |
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I just did a steak in a beer cooler, it was the easiest thing I ever did. I used a two dollar dial type thermometer I got from a restaurant supply store. I stuck it in a lovely styrofoam cooler I got for three dollars from the grocery store. It was the easiest thing I ever cooked. I submerged the thermometer, it still works. I put two ribeyes in, about 1.75 pounds total meat. Threw in a rack that they leaned against so they stood up, more or less. Hardest part was getting the water up to temp, I overestimated how hot it comes out the tap. Check every 15 mins or so to make sure it's around ~130. If it isn't, heat some back up. Leave for 45 minutes or so. Pat dry, sear, rest. If you insist on eating a chuck steak, this is among the best ways to prepare it. Consider leaving it for an hour or more to render some of the fat; it won't overcook. It works for every meat, although time and temp vary by animal and cut. edit: I cannot overstate how simple this was and how delicious the steak was as a result. Stalizard fucked around with this message at 18:18 on Aug 3, 2013 |
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Aug 3, 2013 18:14
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