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Started By
Message
re: Steak cooking time
Posted on 2/3/14 at 12:33 pm to BlackenedOut
Posted on 2/3/14 at 12:33 pm to BlackenedOut
quote:
Remind me who Alton Brown is? Is that the guy who just pirates Harold McGee's stuff on tv?
Alton Brown is the shitz. Only TV cook I watch. Don't know who Harold McGee is but I think he played CF for the St. Louis Cardinals. Didn't know he could cook.
quote:
Continually flipping and basting the steak allows a better crust and more even heat distribution throughout the meat.
In a black iron skillet that = sticking. The OP said iron.
1
Posted on 2/3/14 at 12:33 pm to Jones
quote:
how does it get a better crust if it's not in the pan as much?
I do this method two or three times a week. Forget the oven. Leave on counter for 2 hours to get to room temp. salt and pepper. Sear each side for 4 minutes on med/high heat on the stove top. For a 1.5 inch steak, this should get you med rare. add time if necessary.
Posted on 2/3/14 at 12:35 pm to BlackenedOut
quote:
45 seconds just isnt long enough. Remind me who Alton Brown is?
45 seconds, in a cast iron skillet that has been heated to 500+ degrees, is plenty long enough for a good crust. I don't care who Alton Brown "steals" his stuff from, it is a proven method that works.
If you follow the method, you don't have to keep opening the oven door; 3 minutes passes, open door, flip, 3 more minutes, take out of oven. Continually flipping a steak on the stovetop decreases the amount of actual heat applied to the piece of meat much more than. Opening an oven door once.
To each his own, enjoy your steaks like you like them & I will do the same.
Posted on 2/3/14 at 12:40 pm to TIGERFANZZ
But you see, Brown's method is vague as to thickness of steak, cut, and any number of other factors. A good technique needs room to account for those variables. A 1.5 inch ribeye with the Brown method may work every time, but I dont think it would have much luck with say a 3" filet or someone who might want their steak medium well.
Its not a bad technique, just not one that is adaptable (with the timing, mainly) to the cooking of most steaks.
Now, if you really need to use your oven for steak cooking, heat it to 550 with pan in oven about 6 inches below broiler, then switch to broiler. Place meat in oven. Flip. Cook til desired doneness.
That will come closer to replicating what a great steakhouse does to meat than anything.
Its not a bad technique, just not one that is adaptable (with the timing, mainly) to the cooking of most steaks.
Now, if you really need to use your oven for steak cooking, heat it to 550 with pan in oven about 6 inches below broiler, then switch to broiler. Place meat in oven. Flip. Cook til desired doneness.
That will come closer to replicating what a great steakhouse does to meat than anything.
This post was edited on 2/3/14 at 12:41 pm
Posted on 2/3/14 at 12:46 pm to TIGERFANZZ
I love these steak threads. What's it going to take for someone people to post a video of their methods?
Id like to see what some of these steaks come out like after searing them for 3 minutes on each side and then putting them in the oven for another extended period of time.
Id like to see what some of these steaks come out like after searing them for 3 minutes on each side and then putting them in the oven for another extended period of time.
Posted on 2/3/14 at 12:49 pm to Zach
You need to expand your viewing to include Laura Calder(wiki her Bio), she is smart as is Alton and packs a lot of stuff in 30 minutes on the Cooking channel.
Posted on 2/3/14 at 12:49 pm to BlackenedOut
quote:
A 1.5 inch ribeye with the Brown method may work every time, but I dont think it would have much luck with say a 3" filet or someone who might want their steak medium well.
Seems to me like the oven method would work better than your's, if your goal is getting it to medium well.
Of course, if you really want a medium well steak, I can't imagine you'd be too picky about the particulars of the cooking method.
Posted on 2/3/14 at 12:52 pm to CITWTT
quote:
You need to expand your viewing to include Laura Calder(wiki her Bio), she is smart as is Alton and packs a lot of stuff in 30 minutes on the Cooking channel.
I never see her when I hit 'guide' on DTV. Does she run at odd hours on TV?
Posted on 2/3/14 at 12:52 pm to Y.A. Tittle
Personally I dont. But reducing something as simple and yet complex to a mathemtical formula of 45 second per side followed by 3 minutes per side in the oven, isnt a universal solution.
Posted on 2/3/14 at 1:05 pm to Lester Earl
quote:
Id like to see what some of these steaks come out like after searing them for 3 minutes on each side and then putting them in the oven for another extended period of time.
I'll try and remember to take pictures next time. I use the AB method for most types of steak I cook regardless of thickness. I sear for 1 to 1.5 minutes per side, then pop in the oven. You just adjust the time in the oven to reflect thickness. BlackenedOut can say it's stupid all he wants, but it works for me. Nice crust and 130 in the middle.
Posted on 2/3/14 at 1:28 pm to Zach
11:30 AM most weekdays.
Posted on 2/3/14 at 1:33 pm to CITWTT
Thanks.
Posted on 2/3/14 at 1:38 pm to Zach
Lean the steak finger test for doneness
Posted on 2/3/14 at 1:59 pm to Kajungee
That top steak isn't raw, it's blue rare. That's how I order steaks...be really strange to ask for 'raw' though I'd eat it that way if they'd bring it out.
Posted on 2/3/14 at 2:21 pm to tdavi48
500 4min flip 3.5 min pull let sit for 5 min. Serve
Posted on 2/3/14 at 2:27 pm to Gaston
quote:
That top steak isn't raw, it's blue rare. That's how I order steaks
I've never tried it. I order rare. If it's tender I bet I would love it.
Posted on 2/3/14 at 2:44 pm to Tigertown in ATL
You have to watch out though, some places mistake blue rare for Pittsburgh Blue and it may have more char on it than you'd like.
If they look all googly when I say blue rare I just say - as rare as they'll send it out. I order burgers the same way. It's pretty much never rare enough.
If they look all googly when I say blue rare I just say - as rare as they'll send it out. I order burgers the same way. It's pretty much never rare enough.
Posted on 2/3/14 at 2:55 pm to BottomlandBrew
Have you tried just cooking on a stove top and basting? I've tried your method, its good. Basting is better.
Posted on 2/3/14 at 4:25 pm to Kajungee
quote:The finger test for well done sure looks like a gang symbol.
Kajungee
Posted on 2/3/14 at 4:53 pm to BlackenedOut
quote:
Its not a bad technique, just not one that is adaptable (with the timing, mainly) to the cooking of most steaks.
Brown's method is very adaptable because the instructions state that it is for a 1.5" steak but most "cooks" can figure out what to do if they have a thicker/thinner cut. I've used this method for 1"-2" steaks & have always been able to adapt the method to the size steak I am working with.
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