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re: Steak
Posted on 6/18/15 at 2:36 pm to Artie Rome
Posted on 6/18/15 at 2:36 pm to Artie Rome
Filet, ribeye, ny strip, t-bone, porterhouse, hanger, skirt, flank...those are steaks I crave, never seen sirloin at a real restaurant.
5
Posted on 6/18/15 at 2:38 pm to ManBearTiger
quote:
Alright alright now we're talking.
I've read that some people marinade their steak in beer to make it more tender- ever try that before using the salt/pepper? I'm worried soaking it in beer for a couple hour might draw out flavor.
That's something I have no desire to do. My wife once marinated a flank steak in whiskey, honey and soy sauce. It was tasty, but she cut it wrong and it was tough, tough, tough.
Posted on 6/18/15 at 2:39 pm to Gaston
quote:
Filet, ribeye, ny strip, t-bone, porterhouse, hanger, skirt, flank...those are steaks I crave, never seen sirloin at a real restaurant.
Good for you. I cook them at home all the time.
Posted on 6/18/15 at 2:40 pm to Artie Rome
I should have thrown an "or" in there because I know that's not long enough to let a cold piece of meat get to 75, but as long as you give it 30 mins out of the fridge it should be fine.
Posted on 6/18/15 at 2:41 pm to dnm3305
quote:
stovetop/finish in oven method
Tell me more about this, I've tried it before but I haven't perfected it. Usually end up with it being a bit too rubbery or dry because all the juice drips out onto the pan.
Posted on 6/18/15 at 2:41 pm to timbo
Sometimes I submerge mine in Dr. Pepper. Breaks down the meat and adds 23 flavors.
Posted on 6/18/15 at 2:42 pm to Artie Rome
quote:
Good for you. I cook them at home all the time.
Good for you. Just because you cook them at home doesnt mean it isnt an inferior cut when it comes to flavor.
Posted on 6/18/15 at 2:42 pm to dnm3305
It's a wive's tale. Makes no difference.
ETA: But I still do it.
ETA: But I still do it.
This post was edited on 6/18/15 at 2:43 pm
Posted on 6/18/15 at 2:47 pm to ManBearTiger
quote:
Tell me more about this, I've tried it before but I haven't perfected it. Usually end up with it being a bit too rubbery or dry because all the juice drips out onto the pan
Preaheat oven to 300. On my stove's "high" setting, I let the skillet get hot for about 1 min and add a few swirls of olive oil then add the steak. It sears on each side for about 2-2:30 mins. I then drop in a few garlic cloves and put in oven for about 6-7 mins and pull out and press it down with my fingers to see how firm it is. It usually takes 6-8 mins or so. After removing, I add a pat of butter to top of steak and a small pat into skillet and slide steak around for about 10 secs then put on a plate to rest for about 15 mins. Usually comes out perfect med rare/med on a 1.50" steak. As long as theres a good amount of fat in steak, it's always moist and never rubbery.
There are also alot of people that endorse searing each side and then flipping each min on the minute for approx 8-10 mins on medium heat until it's done to medium rare and it's cooked evenly from both sides. Gordon Ramsey has a vid on youtube of this.
This post was edited on 6/18/15 at 2:51 pm
Posted on 6/18/15 at 2:48 pm to Artie Rome
quote:
It's a wive's tale. Makes no difference.
What's that, letting meat come to room temp?
Posted on 6/18/15 at 2:50 pm to dnm3305
quote:
Just because you cook them at home doesnt mean it isnt an inferior cut when it comes to flavor.
You are showing your arse all over in this thread.
Posted on 6/18/15 at 2:50 pm to dnm3305
quote:
It's a wive's tale. Makes no difference.
What's that, letting meat come to room temp?
Correct.
Posted on 6/18/15 at 2:50 pm to Gaston
My daughter ordered the sirloin recently from this place (555 East in Long Beach - it is a real restaurant imo) I tasted it and it was delicious.
Posted on 6/18/15 at 2:51 pm to Gaston
My daughter ordered the sirloin recently from this place (555 East in Long Beach - it is a real restaurant in my humble opinion) I tasted it and it was delicious.
Posted on 6/18/15 at 2:52 pm to Artie Rome
quote:
You are showing your arse all over in this thread.
Are you saying a sirloin has more flavor than a porterhouse?
Posted on 6/18/15 at 2:52 pm to Artie Rome
quote:
Correct.
Ok, well educate me.
Posted on 6/18/15 at 2:52 pm to dnm3305
quote:
Are you saying a sirloin has more flavor than a porterhouse?
It certainly has more flavor that the filet side of a porterhouse.
Posted on 6/18/15 at 2:54 pm to little billy
The sirloin is the only cut in that menu that they offer with a marinade. Just saying.
Eta and like in all cases, by far, the cheapest.
Eta and like in all cases, by far, the cheapest.
This post was edited on 6/18/15 at 2:55 pm
Posted on 6/18/15 at 2:56 pm to GRTiger
quote:
The sirloin is the only cut in that menu that they offer with a marinade. Just saying.
Eta and like in all cases, by far, the cheapest.
It isn't tender. But it certainly has more flavor than a filet.
Posted on 6/18/15 at 2:57 pm to Artie Rome
quote:
It certainly has more flavor that the filet side of a porterhouse
And half the tenderness. Just think, you still have that strip side with all that fatty goodness only one bone over..,
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