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Started By
Message
you dont need a gimmick to cook a steak
Posted on 11/17/14 at 9:16 am
Posted on 11/17/14 at 9:16 am
Posted on 11/17/14 at 9:26 am to Houma Sapien
I don't mean to be primitive here, but whats wrong with grilling them? Or is all of this pan searing just offered as an alternative to grilling?
Posted on 11/17/14 at 9:28 am to tigerinthebueche
There are lots of ways to cook a steak. As long as you don't cook it to death it will be fine.
Posted on 11/17/14 at 9:58 am to Houma Sapien
I don't think it's a gimmick so much as a different technique, that's all.
Posted on 11/17/14 at 10:00 am to Houma Sapien
dude didn't use italian dressing or A1 or ketchup .... how good could those steaks really taste?
Posted on 11/17/14 at 10:01 am to tigerinthebueche
quote:
I don't mean to be primitive here, but whats wrong with grilling them? Or is all of this pan searing just offered as an alternative to grilling?
if by grilling i'm assuming you mean a bbq pit.....in which case the juices all drip off. in a pan or flat top, the steak cooks in the juices and butter (if you use it.)
Posted on 11/17/14 at 10:04 am to Houma Sapien
quote:
if by grilling i'm assuming you mean a bbq pit.
Probably means a grill
Posted on 11/17/14 at 10:08 am to LSUTygerFan
quote:
dude didn't use italian dressing or A1 or ketchup .... how good could those steaks really taste?
Yep. Missing out on that A1.
But all kidding aside, my dad is an excellent cook. I learned most of what I know by cooking with him and experimenting on my own. But the man can't cook a steak. Probably his life long aversion to charcoal. He has had gas grills as long as I've been alive. Which have their place. For chicken, burgers, hot dogs, sausage, it is fine. But he cooks steak and it is let it marinate in something, sprinkle, no coat, the outside with something after it is out of the marinade. Put it on a too hot gas grill, and pour the juices from the marinade over it when he flips it. And it never turns out medium rare. Always medium or even worse, medium-well. I just don't understand. We go out to eat and he'll order a steak medium rare, but can't cook it that way himself.
He wouldn't need all those flavorings if he just broke down and got a weber kettle. That's what I like to use, and they always turn out great. He has even admitted that mine are far superior to his.
Posted on 11/17/14 at 10:35 am to Houma Sapien
He wearing a Blancpain 50 Fathoms?
Posted on 11/17/14 at 10:37 am to Houma Sapien
quote:
and by gimmick, you know what i mean
If you think the reverse sear is a gimmick, I challenge you to try it. I've used Ramsey's method for years and it cooks excellent steaks, but the reverse sear did it better. And that's no BS.
Posted on 11/17/14 at 10:49 am to Motorboat
I did it the other night...really impressed. Makes for an excellent steak.
Posted on 11/17/14 at 10:53 am to Houma Sapien
quote:
if by grilling i'm assuming you mean a bbq pit.....in which case the juices all drip off. in a pan or flat top, the steak cooks in the juices and butter (if you use it.)
gotcha. so just a different method to cook a steak.
Posted on 11/17/14 at 10:57 am to tigerinthebueche
quote:
gotcha. so just a different method to cook a steak.
yep! different strokes. guess i just wanted to convey that sometimes the K.I.S.S. method can accomplish the same end result as as a more complicated process. also, its hard to argue with gordon ramsay about the best way to cook a steak
Posted on 11/17/14 at 10:59 am to Houma Sapien
quote:
can accomplish the same end result
It won't be the same end result.
quote:
its hard to argue with gordon ramsay about the best way to cook a steak
It's really not hard at all.
Posted on 11/17/14 at 11:01 am to Houma Sapien
quote:
Houma Sapien
Either troll, or dumbass. I can't decide.
Posted on 11/17/14 at 11:32 am to Houma Sapien
quote:
K.I.S.S. method can accomplish the same end result as as a more complicated process
What's so complicated?
Gordon Ramsey: Season the steak, sear it in oil, add garlic and herbs, turn the steak on it's side and cook each side, add more oil, spoon the oil/butter over the steak, then remove the steak to rest.
Reverse sear: Season the steak. Cook on low temperature until 115 degrees internal temp(while doing nothing except enjoying an adult beverage or two), remove steak for resting for 15 minutes while cranking up the heat on the grill. Sear for 90 seconds on each side, remove, and serve.
I'm not sure which method you are calling more complicated...
Posted on 11/17/14 at 12:38 pm to LSUballs
quote:
I did it the other night...really impressed. Makes for an excellent steak.
ditto
This post was edited on 11/17/14 at 12:39 pm
Posted on 11/17/14 at 2:02 pm to Houma Sapien
No gimmicks. There are various techniques. You posted one. Use the technique you like best.
Posted on 11/17/14 at 2:07 pm to Houma Sapien
I hear the rustling of panties being bunched.
Posted on 11/17/14 at 3:20 pm to Houma Sapien
Buy steak, un wrap it, toss on heat, flip, Remove and eat. Simple
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