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re: Anybody completely cut their steak up before taking the first bite?
Posted on 2/1/16 at 10:02 am to Crusty
Posted on 2/1/16 at 10:02 am to Crusty
quote:
have you ever had the filet from a hibachi place like Ichiban or the old David whatever (Yang's?) off of college? Those hibachi chefs dice up the steak into bite size pieces and them sumbitches be damn strong. They do not dry out. That is my favorite thing to get from hibachi now. Maybe the Japanese don't understand physics?
we'll just disagree then because pre-cut meat..along with that kak-a-lacky NC bbq shite is some of the worst things you can do to a delicious piece of meat.
0
Posted on 2/1/16 at 10:02 am to yellowfin
so you do or don't like a reverse sear? it's essential to me for thick cuts of steak (only time i use it)
there is science behind why it's better than the traditional cooking method, too
there is science behind why it's better than the traditional cooking method, too
Posted on 2/1/16 at 10:02 am to Crusty
quote:
have you ever had the filet from a hibachi place like Ichiban or the old David whatever (Yang's?) off of college? Those hibachi chefs dice up the steak into bite size pieces and them sumbitches be damn strong. They do not dry out.
They cook it sliced up. That's completely different.
Posted on 2/1/16 at 10:03 am to The Cow Goes Moo Moo
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. 
Maybe that would be a good spinoff. Who does that?
Maybe that would be a good spinoff. Who does that?
Posted on 2/1/16 at 10:03 am to CAD703X
quote:
that looks cold and gross
It's from a perennial top 10 prime steakhouse in the country, sooo
Posted on 2/1/16 at 10:03 am to kilo1234
quote:
You should cut it into large pieces (in half, thirds, quarters, etc...depending on its size) so that the meat does not continue cooking. Nothing worse than ordering/cooking a medium-rare steak, only to have a medium-well steak by the time I eat it.
This is wrong. The steak will only continue to cook at a level that will change the temp (rare, mid rare, etc) for a few minutes. Letting a steak rest for 5-10 minutes lets the blood and juices redistribute throughout the meat, as they will generally rise to the top during cooking.
By the time it's plated and in front of you, it won't continue to cook, unless it's served on a hot skillet.
Posted on 2/1/16 at 10:03 am to CCTider
quote:I've never seen vegetarian steak come in a tube, it's usually out of a box. But vegetarian steak is delicious!
But you'll still indulge in tube steak, I'm sure.
Posted on 2/1/16 at 10:04 am to TheAlmightySmash
quote:
other poster has his facts wrong. 1 flip is for burgers only.
yeah stupid.
- ribeye goes on a 600+ degree grill
- after 1.5 minutes, rotate 45 degrees
- after 1.5 minutes, flip
- after 1 minute, rotate 45 degrees
- after 1 minute onto the plate, perfectly rare
Posted on 2/1/16 at 10:04 am to SlowFlowPro
quote:
seems like a way to eat cold steak
Posted on 2/1/16 at 10:04 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.
I cut with fork in left, knife in right.
Then I set the knife down and eat with the fork still in my left hand.
I am right-handed.
Posted on 2/1/16 at 10:04 am to SlowFlowPro
quote:
so you do or don't like a reverse sear? it's essential to me for thick cuts of steak (only time i use it)
dont bring logic up
Posted on 2/1/16 at 10:04 am to CAD703X
Not rare enough. This is what a fine steak should look like.
Posted on 2/1/16 at 10:04 am to TigerNlc
Here's a steak from what's knows as the best steakhouse in the world (especially amongst Michelin rated chefs), Peter Luger's.
They cut it for you. No clue why, though it has me very curious. And they know plenty about steak.
Personally, I only cut everything up when it's something like tri tip, London broil, skirt steak, or flank. But that's how your supposed to do it with those cuts, cut it thin against the grain. The key is to let it cool enough to where the juices absorb back into the fibers.
They cut it for you. No clue why, though it has me very curious. And they know plenty about steak.
Personally, I only cut everything up when it's something like tri tip, London broil, skirt steak, or flank. But that's how your supposed to do it with those cuts, cut it thin against the grain. The key is to let it cool enough to where the juices absorb back into the fibers.
Posted on 2/1/16 at 10:05 am to Pettifogger
quote:
It's from a perennial top 10 prime steakhouse in the country, sooo
that top 10 steakhouse cut your steak into little strips like that before giving it to you?
Posted on 2/1/16 at 10:05 am to SlowFlowPro
quote:
constant flip > 1 flip (assuming you're not doing a reverse sear)
you shouldnt have to flip it more than once.
Posted on 2/1/16 at 10:05 am to Gaston
Not seared enough
Posted on 2/1/16 at 10:05 am to tke857
quote:
no im not a 3 yr old
Posted on 2/1/16 at 10:05 am to SlowFlowPro
quote:
i once was invited to a girl's family get together. they were making steaks. when the steaks were served they were well done
Might as well have taken off your shoe and started chewing the rubber sole.
Posted on 2/1/16 at 10:05 am to bencoleman
quote:
No but you are supposed to
I don't think so. Do you mean from some kind of taste perspective? I took a short etiquette class in middle school. One of the things they told us is that you cut one bite at a time. Posted on 2/1/16 at 10:05 am to CAD703X
quote:
that top 10 steakhouse cut your steak into little strips like that before giving it to you?
Yes, Peter Luger's, and they're not the only one. A number of top prime steakhouses do that
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