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re: Anybody completely cut their steak up before taking the first bite?
Posted on 2/1/16 at 11:02 am to PearlJam
Posted on 2/1/16 at 11:02 am to PearlJam
quote:
I thought it was about slowly bringing the entire piece of meat up to the same temp. I don't know what the temp is, but at some temp the steak cooks quickly enough where the outer portion cooks more quickly than the rest. That is what leads to the graying, I believe.
graying would generally come from an open flame hitting 1 spot for too long, or even in a hot cast iron if you leave it on for too long.
i dont think the heat from an oven is going to shock it quite like that. The point of the reverse sear is to cook it slow and allow the fat to render, yes, but also because the oven heat creates an even cooking radius.
1
Posted on 2/1/16 at 11:02 am to Lester Earl
Posted on 2/1/16 at 11:02 am to Deactived
Has the microwave triple reverse sear been mentioned yet
Posted on 2/1/16 at 11:05 am to LouisianaLady
quote:
Right, but the flavor there is far more like a reverse sear or cast iron steak. Nothing like a grilled steak
eh, not really. You cant replicate the sear of a ruth's chris in a family kitchen.
You can on a lot of grills.
Posted on 2/1/16 at 11:06 am to Cosmo
Cutting the steak into pieces dries it out.
Posted on 2/1/16 at 11:06 am to PearlJam
with that said pearl, i doubt i would cook it any higher than 275. Ive seen some recipes online for the reverse sear that go to 300deg, however.
at 275 i can get them out of the oven in around 45min-1hr, which is about as long as im willing to wait
at 275 i can get them out of the oven in around 45min-1hr, which is about as long as im willing to wait
Posted on 2/1/16 at 11:12 am to Lester Earl
I've never really attempted to replicate their steak, but when you Google it, pretty much all results are cast iron and/or oven. 
Like I said, I love a grilled steak as much as the next person. But as far as changing CAD's "nope nope nope" opinion on indoor steaks, I think an indoor steak tastes more like a restaurant steak than a grilled one (unless the restaurant in question is one that also uses a grill). So if you like restaurant steaks, you'll like an indoor steak if you do it right.
Like I said, I love a grilled steak as much as the next person. But as far as changing CAD's "nope nope nope" opinion on indoor steaks, I think an indoor steak tastes more like a restaurant steak than a grilled one (unless the restaurant in question is one that also uses a grill). So if you like restaurant steaks, you'll like an indoor steak if you do it right.
Posted on 2/1/16 at 11:14 am to BRgetthenet
seriously baw. putting a steak under a broiler flame that is 800+ deg is more akin to cooking it over a scorching hot pit than it is cooking it in a cast iron skillet.
Posted on 2/1/16 at 11:17 am to bencoleman
quote:
Anybody completely cut their steak up before taking the first bite?
quote:
No but you are supposed to
No you are not suppose to cut more than two bites at a time.
Posted on 2/1/16 at 11:18 am to Cosmo
quote:
Just grabs the whole damn steak with a fork and takes bites
I've done this camping several times, except I just stab the steak with my pocket knife to remove it from the heat and eat it straight off the knife like it's a turkey leg.
Posted on 2/1/16 at 11:20 am to Lester Earl
quote:
seriously baw. putting a steak under a broiler flame that is 800+ deg is more akin to cooking it over a scorching hot pit than it is cooking it in a cast iron skillet.
Depends on if the pit is gas or charcoal. Hard to duplicate the charcool/wood flavor on a broiler or a cast iron. A gas pit though, not going to get any of that flavor so it's not much different.
I've had plenty of excellent steaks on a wood-fired grill.
Posted on 2/1/16 at 11:24 am to LSUBoo
quote:
Depends on if the pit is gas or charcoal. Hard to duplicate the charcool/wood flavor on a broiler or a cast iron. A gas pit though, not going to get any of that flavor so it's not much different.
im more talking about the crust on the steak. that is my flavor. My steaks arent on my grill long enough to pick up much charcoal flavoring to begin with because i get it so hot..
gas pits suck. But a steakhouse will use an infrared gas broiler that produces high heat and the most desirable crust on steaks that cannot be replicated by a cast iron or a gas grill or an oven. Only from a pit that can yield high heats.
Posted on 2/1/16 at 11:27 am to VABuckeye
quote:
Know how I know that you don't have a clue how to properly cook a steak? Read your post again and you'll know.
Yeah...I'm aware of how to cook a piece of meat. I'm talking about when others cook it for you (restaurants, etc). They'll generally err on the side of over-cooking it, or at the very least, it'll get it pulled when it's the specified temp and thus continue to cook past that.
Now go get your shinebox.
Posted on 2/1/16 at 11:42 am to tigerbutt
OK. I could've sworn that we were taught in ettiquette class that you cut it all up and then eat it.
Posted on 2/1/16 at 11:45 am to bencoleman
quote:ok etiquette boy what do you do with your fork and knife when done eating?
sworn that we were taught in ettiquette class
Posted on 2/1/16 at 11:52 am to Lester Earl
How hot does your pit get?
Posted on 2/1/16 at 11:56 am to CAD703X
I was taught that you lay the fork across the bottom of the plate and the knife across the top with the blade facing towards you or away from whomever is eating with you whenever the utensils aren't in your hand. If you seriously wanted to know. Do not lay them from the side of the plate like oars on a boat. No one cares or notices these things anymore though.
This post was edited on 2/1/16 at 11:57 am
Posted on 2/1/16 at 11:57 am to Deactived
Reverse sear food porn. Wow I just had to change the word back to porn because my phone auto corrected to pornhub.com
Posted on 2/1/16 at 11:58 am to Deactived
i can get my pit around 1000 degrees
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