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re: Anybody completely cut their steak up before taking the first bite?
Posted on 2/1/16 at 10:16 am to Salmon
Posted on 2/1/16 at 10:16 am to Salmon
I cooked a ribeye last night.
porcini mushroom salt and black pepper, basted in truffle oil.
Seared both sides for 30 seconds on high heat in my well-seasoned iron skillet then put it in the oven for 2 minutes on each side at 500 degrees in the same skillet.
Take it out, put a square of butter on it and wrap it in tin foil for 10 minutes to settle, then serve.
It was fricking incredible.
porcini mushroom salt and black pepper, basted in truffle oil.
Seared both sides for 30 seconds on high heat in my well-seasoned iron skillet then put it in the oven for 2 minutes on each side at 500 degrees in the same skillet.
Take it out, put a square of butter on it and wrap it in tin foil for 10 minutes to settle, then serve.
It was fricking incredible.
Posted on 2/1/16 at 10:16 am to Salmon
quote:
for all the wrong reasons
legendary has many meanings
Posted on 2/1/16 at 10:17 am to Salmon
That's right, but you don't reverse sear after sous vide...you just sear. Sous vide is similar to reverse sear in that you cook the steak to almost is desired doneness prior to searing.
Posted on 2/1/16 at 10:17 am to TheCaterpillar
quote:
wrap it in tin foil for 10 minutes to settle, then serve.
did you cut it up into little pieces so you could enjoy half of it cold and dry?
all the expensive steak restaurants are doing it
Posted on 2/1/16 at 10:18 am to Salmon
quote:
sous vide to desired doneness, the sear for crust...
ok i didnt know if you meant you still put it in the oven after the sous vide
Posted on 2/1/16 at 10:18 am to PearlJam
quote:
That's right, but you don't reverse sear after sous vide...you just sear.
reverse sear to me just means you sear at the end rather than the beginning
Posted on 2/1/16 at 10:19 am to CAD703X
quote:
did you cut it up into little pieces so you could enjoy half of it cold and dry?
all the expensive steak restaurants are doing it
nope, but I did cut up several pieces for my dog after I was full. He doesn't mind if the steak is cold and dry.
Posted on 2/1/16 at 10:20 am to Salmon
quote:
reverse sear to me just means you sear at the end rather than the beginning
yeah that's how i take the meaning but i'm no expert
i never sou vide for time reasons but if i get a really thick cut of steak, it's going to be put in the oven before i sear it
otherwise you get a LOT of grey to get the middle cooked (even to rare)
Posted on 2/1/16 at 10:20 am to Salmon
I got you, but many could take it as undergoing to entire process after the sous vide. Just clarifying.
Posted on 2/1/16 at 10:21 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.
There are different styles, apparently, but this doesn't seem to be accurate for American or European style.
quote:
American style In the American style, also called the zig-zag method or fork switching, the knife is initially held in the right hand and the fork in the left. Holding food to the plate with the fork tines-down, a single bite-sized piece is cut with the knife. The knife is then set down on the plate, the fork transferred from the left hand to the right hand, and the food is brought to the mouth for consumption. The fork is then transferred back to the left hand and the knife is picked up with the right.[1][6] In contrast to the European hidden handle grip, in the American style the fork is held much like a spoon or pen once it is transferred to the right hand to convey food to the mouth. Though called "American style", this style originated in Europe.
LINK
Posted on 2/1/16 at 10:21 am to TheCaterpillar
Here's the thing though. You can take a quality ribeye and just marinate it with whatever shite you happen to have in the kitchen. Kikkoman soy sauce, italian dressing, and sage? Why the frick not? Then throw it on a crappy charcoal grill for 10 minutes.
It will still be fricking incredible
It will still be fricking incredible
Posted on 2/1/16 at 10:23 am to SlowFlowPro
quote:
i never sou vide for time reasons but if i get a really thick cut of steak, it's going to be put in the oven before i sear it
that little sou vide thingie you put in a bucket of water goes on sale for like $70 at amazon every month or so.
i think half the f&d board have them. its pretty cool.
Posted on 2/1/16 at 10:23 am to SlowFlowPro
quote:
yeah that's how i take the meaning but i'm no expert
reverse sear is the method of cooking it in the oven, then searing it at the end.
sous vide is cooking it in a water bath. you would just sear it at the end.
quote:
otherwise you get a LOT of grey to get the middle cooked (even to rare)
whats your method of cooking that you get gray in a thick steak when some of it is rare?
Posted on 2/1/16 at 10:24 am to genro
quote:
Here's the thing though. You can take a quality ribeye and just marinate it with whatever shite you happen to have in the kitchen. Kikkoman soy sauce, italian dressing, and sage? Why the frick not? Then throw it on a crappy charcoal grill for 10 minutes.
It will still be fricking incredible
I don't marinate my steaks these days. When I was broke in college and bought the shitty cuts for half off on the shelf in the grocery store I'd marinate the frick out of them though
I get beautiful ribeyes from the butcher these days though. The wife gets a 6 oz filet.
Posted on 2/1/16 at 10:26 am to Lester Earl
quote:
whats your method of cooking that you get gray in a thick steak when some of it is rare?
how do you cook a 1"+ cut of steak where you get a good crust, hit the right temps, and have minimal grey?
i've read scientific testing on cooking steaks and that's why oven/sous vide has so much support. it minimizes grey and the juices lost is decreased.
Posted on 2/1/16 at 10:26 am to genro
quote:
Here's the thing though. You can take a quality ribeye and just marinate it with whatever shite you happen to have in the kitchen. Kikkoman soy sauce, italian dressing, and sage? Why the frick not? Then throw it on a crappy charcoal grill for 10 minutes
Or you could not ruin a nice piece of meat with stuff like that and just salt and pepper it. Marinades are for shitty/cheap cuts
Posted on 2/1/16 at 10:27 am to Cosmo
Best marinade i have found is to get a bottle of a beer called Ghost Face Killah, they sell it at Hokus Pokus in Prairieville. Its supposedly the worlds hottest beer, has ghost peppers and habeneros, nastiest fricking beer you could drink but its amazing as a marinade. Pour it into a ziplock bag, put two large steaks of whatever cut you get into said bag after heavily salting them, 24 hours and theyre ready to go
Posted on 2/1/16 at 10:27 am to SlowFlowPro
quote:
how do you cook a 1"+ cut of steak where you get a good crust, hit the right temps, and have minimal grey?
i've read scientific testing on cooking steaks and that's why oven/sous vide has so much support. it minimizes grey and the juices lost is decreased.
Can you explain this method? I'm always willing to improve my steak cooking skills. Nothing like serving a perfect steak to dinner guests.
Posted on 2/1/16 at 10:28 am to SlowFlowPro
Reverse sear and souse vide minimize the gray to zero if done right. Still, hot and fast sear will only produce a very small amount of gray if done right.
Posted on 2/1/16 at 10:28 am to SlowFlowPro
quote:
how do you cook a 1"+ cut of steak where you get a good crust, hit the right temps, and have minimal grey?
I can, and still do them any of 4 ways. reverse sear, sous vide, hot cast iron, or my 900deg big green egg. its pretty hard to get a gray, uneven cook on a thick steak, which is why i asked you what method you use. do you have a meat thermometer?
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