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re: Anybody completely cut their steak up before taking the first bite?
Posted on 2/1/16 at 10:06 am to CAD703X
Posted on 2/1/16 at 10:06 am to CAD703X
Here's how I do it. I throw some coals on the grill and let them smolder. Then I put the steaks on and use my manly instincts to know when to flip them and when they're medium rare. Strip, filet, sirloin, doesn't matter. Works every time. I don't need no fricking calculations.
0
Posted on 2/1/16 at 10:06 am to Pettifogger
Perfect for that cut.
Posted on 2/1/16 at 10:07 am to LNCHBOX
quote:
They cook it sliced up. That's completely different.
Ahhh....you make a good point here. Maybe they do get physics after all.
Posted on 2/1/16 at 10:08 am to LSUwag
quote:Not really accurate.
You should flip one time using a pair of tongs which don't puncture it.
Posted on 2/1/16 at 10:08 am to CAD703X
quote:
seriously? you're letting more juice out of the meat with every slice you make. do you even physics?
Do you even rest your steak? Many great steakhouses serve their steaks cut and since it is properly cooked each bite is not dried out. Here is a picture of how marc forgione serves his porterhouse at American Cut.
You really seem ignorant on this topic. Instead of steak you should eat a dick.
Posted on 2/1/16 at 10:08 am to SlowFlowPro
It's pointless, I can get the same result on a grill in a fraction of the time.
It's people trying to over complicate things as usual
It's people trying to over complicate things as usual
Posted on 2/1/16 at 10:09 am to Cosmo
Nope. Never have
Posted on 2/1/16 at 10:09 am to Cosmo
I cut my steak up in a few bites and then dip it in house-made ranch(at nicer places like Flemings) b/c to me a good house-made ranch is better than a good steak.
I'm probably in the top 10 trashiest OT posters so there's that.
I'm probably in the top 10 trashiest OT posters so there's that.
Posted on 2/1/16 at 10:09 am to kilo1234
quote:
Nothing worse than ordering/cooking a medium-rare steak, only to have a medium-well steak by the time I eat it.
No single cut of steak is gonna go from medium rare to medium well while sitting there.
Posted on 2/1/16 at 10:10 am to Cosmo
nope
the whole steak would cool off too fast
the whole steak would cool off too fast
Posted on 2/1/16 at 10:10 am to yellowfin
quote:
It's pointless, I can get the same result on a grill in a fraction of the time.
not if you sous vide the steak, then reverse sear
I guarantee you cannot come close to the same results
Posted on 2/1/16 at 10:10 am to genro
quote:
Etiquette also says you hold the knife with your left hand. But plenty of people switch it with the fork to their dominant right to cut and then switch back.
At the risk of arguing etiquette on the OT
, this is not correct. Fork in left hand, knife in right hand, no switching hands (fork stays in left to eat).
Posted on 2/1/16 at 10:11 am to tigersfirst
quote:
You really seem ignorant on this topic. Instead of steak you should eat a dick.
au contraire, my steak posts are legendary on the food board.
dont get mad at me because you enjoy having some gay dude slice your meat for you like you're 6 years old and then enjoy half of it cold and dry.
Posted on 2/1/16 at 10:12 am to CAD703X
quote:
au contraire, my steak posts are legendary on the food board.
for all the wrong reasons
Posted on 2/1/16 at 10:14 am to LSUwag
quote:
It also should never be cut into while cooking it. You should flip one time using a pair of tongs which don't puncture it
You can cut into a steak while cooking it
You can flip multiple times. It's actually encouraged
Posted on 2/1/16 at 10:14 am to bencoleman
quote:
No but you are supposed to
No you arent
Posted on 2/1/16 at 10:15 am to Deactived
quote:
You can flip multiple times. It's actually encouraged
and if you're doing it in a cast iron pan, keep the steak moving constantly
you get a better crust
Posted on 2/1/16 at 10:15 am to Cosmo
Children...but their parents usually do it for them.
Posted on 2/1/16 at 10:15 am to Salmon
quote:
not if you sous vide the steak, then reverse sear
how does that work
Posted on 2/1/16 at 10:16 am to Lester Earl
quote:
how does that work
sous vide to desired doneness, the sear for crust...
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