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Started By
Message
re: Ribeye Cooking Tips
Posted on 6/2/17 at 7:52 am to Honky Lips
Posted on 6/2/17 at 7:52 am to Honky Lips
Or maybe you're too stupid to figure out there are better methods, and still cook like a line cook from Mel's Diner.
3
Posted on 6/2/17 at 7:54 am to lsutrojan1
I put a thermometer on it and cook at 550-600 degrees on the grill, flip once.
Sometimes reverse sear but to be honest depending on the steak it's more effort than it's worth.
Cast iron outside sometimes too. Don't do cast iron in the house.
Sometimes reverse sear but to be honest depending on the steak it's more effort than it's worth.
Cast iron outside sometimes too. Don't do cast iron in the house.
Posted on 6/2/17 at 7:59 am to BRgetthenet
quote:
still cook like a line cook from Mel's Diner.
Posted on 6/2/17 at 8:00 am to BRgetthenet
quote:
Or maybe you're too stupid to figure out there are better methods, and still cook like a line cook from Mel's Diner.
Shots fired.
Posted on 6/2/17 at 8:02 am to BRgetthenet
quote:
Or maybe you're too stupid to figure out there are better methods, and still cook like a line cook from Mel's Diner.
Or, you lack basic cooking skills and need a crutch method like reverse sear.
If you can't cook a juicy, tender steak using the most tried and true method of all time, that's a you problem.
Posted on 6/2/17 at 8:05 am to Honky Lips
quote:
need a crutch method like reverse sear.
Hold up, smoke'em up. I would put a properly cooked reverse seared steak against your method any day of the week. Word.
Posted on 6/2/17 at 8:13 am to Honky Lips
Or maybe it's because I'm not buying half inch thin steaks, and I've done both methods and found reverse sear to be consistently better.
Why is this so hard for you? Your worn out old way of cooking shitty little thin steaks worked great for your mom and dad. But, there are better ways.
Why is this so hard for you? Your worn out old way of cooking shitty little thin steaks worked great for your mom and dad. But, there are better ways.
Posted on 6/2/17 at 8:15 am to BRgetthenet
Meh.
How does this happen in the cast iron method mentioned?
quote:
If you like the juices to run out of the meat
How does this happen in the cast iron method mentioned?
Posted on 6/2/17 at 8:15 am to BottomlandBrew
quote:
Want a good sear without smoking up the house? Use a propane burner.
Or you can turn on the vent fan.
Posted on 6/2/17 at 8:18 am to Motorboat
Truth is, if you know what you're doing and start with a quality cut of meat, any of these methods can produce excellent results.
Posted on 6/2/17 at 8:20 am to LSUBoo
Reverse searing has several advantages: better heat control, as you can cook the steak to a precise degree of doneness. The meat cooks more evenly, too: no more “bulls-eye” effect—the dark crust with grey-brown ring of meat just beneath it, fading to pink, with the reddish-blue core characteristic of a really thick steak grilled over a really hot fire. Reverse searing gives you a consistent doneness and color from the top crust to the bottom. And because you rest the meat between low heat smoking and high heat searing, you can serve it hot off the grill. Best of all, it enables you to smoke the one cut of beef most people would never dare cook in a smoker.
Posted on 6/2/17 at 8:24 am to BRgetthenet
I've got nothing against reverse sear, I have cooked excellent steaks that way before.
Typically now I use the sous vide, but I've also done them on charcoal grills recently when at the camp. Last weekend the wife and I picked up steaks on our way home from happy hour and were hungry, so I just used the regular cast iron sear first method, and they turned out excellent.
Just start with a quality cut and don't overcook it.
Typically now I use the sous vide, but I've also done them on charcoal grills recently when at the camp. Last weekend the wife and I picked up steaks on our way home from happy hour and were hungry, so I just used the regular cast iron sear first method, and they turned out excellent.
Just start with a quality cut and don't overcook it.
Posted on 6/2/17 at 8:33 am to Motorboat
quote:
Or you can turn on the vent fan.
Would if I could. I have one of those shitty microwaves above my stove that just pushes smoke around and doesn't vent outside.
Posted on 6/2/17 at 8:40 am to BRgetthenet
Right. Coming from the guy who didn't know what umami was.
I bet you were one of the guys who "purged" his crawfish in saltwater for years, then when the LSU article came out you knew it was bullshite all along.
I bet you were one of the guys who "purged" his crawfish in saltwater for years, then when the LSU article came out you knew it was bullshite all along.
Posted on 6/2/17 at 8:42 am to Honky Lips
quote:
I bet you were one of the guys who "purged" his crawfish in saltwater for years, then when the LSU article came out you knew it was bullshite all along.
That was me, STFU!
Posted on 6/2/17 at 8:48 am to Honky Lips
quote:
Coming from the guy that didn't know what umami was
You might be the worst poster on this board.
But keep posting. We haven't had a retard on here like you in a while.
Posted on 6/2/17 at 8:54 am to BRgetthenet
Right. At least I can back it up with my food and I don't rely on Pinterest for technique
Posted on 6/2/17 at 8:57 am to Honky Lips
I've never seen you post pics of anything you've made, or a recipe, or give a half way intelligent argument for anything at any point.
You like to criticize, and belittle. But, you never post anything with substance.
Go take a pic of your next steak. Then post it.
Ya know, back up your technique.
You like to criticize, and belittle. But, you never post anything with substance.
Go take a pic of your next steak. Then post it.
Ya know, back up your technique.
Posted on 6/2/17 at 9:00 am to Honky Lips
quote:
Coming from the guy who didn't know what umami was.
I don't mean to get in the middle of yalls little tiff, but what does this have to do with cooking a steak?
This post was edited on 6/2/17 at 9:03 am
Posted on 6/2/17 at 9:07 am to BRgetthenet
quote:
You like to criticize, and belittle. But, you never post anything with substance.
Once again, you made a snide remark in a thread then blamed me for being an arse. The OP asked a question , I answered. Then you made some a-hole remark like "if you want a tough and chewy steak this is your method."
You need to take a look in the mirror son
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