The Art of Medium Rare Meats (& steak advice)

The Something Awful Forums > Discussion > Goons with Spoons > The Art of Medium Rare Meats (& steak advice)

Lord of the Llamas: Jul 9, 2002; EULER'VE TO SEE IT VENN SOMEONE CALLS IT THE WRONG THING AND PROVOKES MY WRATH

Chef De Cuisinart posted:

If you wanted to dry age it, you should leave it whole as well, because there will be some trimming if you're looking at a week or more of drying.

You should also always cook a steak that's come up to temp. A cold steak is going to drop pan temp and cause vapor pooling, and you won't get that perfect crust. My preferred method for steaks is to sear them off and finish in the oven if I'm doing a dinner party.

I agree. Cooking straight out the fridge is unforgivable!

# ¿ May 12, 2013 12:57

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# ¿ Apr 19, 2024 18:23

Lord of the Llamas: Jul 9, 2002; EULER'VE TO SEE IT VENN SOMEONE CALLS IT THE WRONG THING AND PROVOKES MY WRATH

Noah posted:

Should they be on a rack, over the sheet pan? or straight down on the sheet pan?

On a bed of garlic and thyme, of course

# ¿ May 22, 2013 01:42

Lord of the Llamas: Jul 9, 2002; EULER'VE TO SEE IT VENN SOMEONE CALLS IT THE WRONG THING AND PROVOKES MY WRATH

Yup.

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# ¿ Feb 2, 2014 20:24

Lord of the Llamas: Jul 9, 2002; EULER'VE TO SEE IT VENN SOMEONE CALLS IT THE WRONG THING AND PROVOKES MY WRATH

Drifter posted:

Sweet Jesus, I forgot about this thread. It's so good.

Glad I could resurrect it after 2.5 months!!

# ¿ Feb 2, 2014 23:03

The Something Awful Forums > Discussion > Goons with Spoons > The Art of Medium Rare Meats (& steak advice)