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3
Posted on 5/15/18 at 3:30 pm to Jack Daniel
it gets the moisture off in the form of steam
Posted on 5/15/18 at 3:31 pm to Jack Daniel
quote:
f 500 degrees doesn’t get moisture off the steak surface instantly then your little towel won’t do shite.
I prefer not to steam my steaks
Posted on 5/15/18 at 3:39 pm to Jack Daniel
quote:
If 500 degrees doesn’t get moisture off the steak surface instantly then your little towel won’t do shite.
I guess you just jump in a fire when you get out of the shower instead of using a towel.
Posted on 5/15/18 at 10:46 pm to TH03
quote:
Let it sit so the water soluble proteins come to the surface due to the salt.
What's this take about 5 days?
Posted on 5/16/18 at 2:32 am to TheCanadianAmerican
I rarely good them inside but if forced to do so I would simply do the following.
Rub with Montreal Steak seasoning a few hours before cooking, re3verse sear in oven at @200-225 until internal reaches desired point, sear in hot black iron skillet with some butter until your desired level of sear is achieved.
While the steak rest throw some mushrooms. onions, and a bit of garlic in the skillet with the butter and make a nice sauce/glaze to go on them and finish that off by adding a bit of white wine.
Rub with Montreal Steak seasoning a few hours before cooking, re3verse sear in oven at @200-225 until internal reaches desired point, sear in hot black iron skillet with some butter until your desired level of sear is achieved.
While the steak rest throw some mushrooms. onions, and a bit of garlic in the skillet with the butter and make a nice sauce/glaze to go on them and finish that off by adding a bit of white wine.
Posted on 5/16/18 at 6:46 am to TH03
quote:Why the downvotes? He's exactly right...only thing to add would be to check internal temp with a thermometer for around 120 degrees when you take it off (no more than 125).
Pat dry with paper towel.
Season liberally with kosher salt and pepper. Let it sit so the water soluble proteins come to the surface due to the salt.
Heat cast iron skillet as hot as it gets and add high temp oil
Sear until a nice crust forms, flipping every 30 seconds. About 5-7 minutes.
Remove skillet from heat, add half a stick of butter, 2-3 crushed cloves of garlic, and some thyme. Baste that sucker on both sides for a minute or so each.
Rest for the same amount of time as you cooked it. About 7-8 minutes. Serve.
Posted on 5/16/18 at 6:55 am to GregMaddux
quote:
What's this take about 5 days?
20 minutes should do the trick
Posted on 5/16/18 at 8:56 am to TigerstuckinMS
quote:
Steak au poivre
This or steak Diane
Posted on 5/16/18 at 9:00 am to GregMaddux
quote:
What's this take about 5 days?
Have you never cooked steak before? You can see it happening after a few minutes.
Posted on 5/16/18 at 9:01 am to Big Chipper
quote:
Why the downvotes?
A lot of drive by douches on this board. Pay them no mind.
Posted on 5/16/18 at 9:09 am to TH03
Why do y'all eat animals?
Posted on 5/16/18 at 9:10 am to Powerman
Doesn't do shite
Posted on 5/16/18 at 9:17 am to GregMaddux
You are wrong. If you’ve ever cooked a steak in your life that’s been salted beforehand, you would’ve seen it.
Posted on 5/16/18 at 9:24 am to GregMaddux
Kenji talks about it here.
I believe you have to do it 45+ minutes before. Otherwise just salt immediately before cooking. Anything between is worthless.
I believe you have to do it 45+ minutes before. Otherwise just salt immediately before cooking. Anything between is worthless.
Posted on 5/16/18 at 2:14 pm to t00f
I love to eat a steak like that but my wife would kick my arse if I did that indoors.
Place your cast iron skillet on hot outdoor grill, add butter to skillet. Kosher salt, black pepper, garlic powder on DRY 1.5inch(minimum) steak (Go heavy with salt and pepper). 3.5 minutes each side (Close grill, flip once). Awesome crust and medium finish results. Drizzle a little truffle oil during resting.
No flare ups on grill (reason for using skillet) AND no smoke in your house!
I will never cook steak any other way from now on!
Edit: More like medium rare
Place your cast iron skillet on hot outdoor grill, add butter to skillet. Kosher salt, black pepper, garlic powder on DRY 1.5inch(minimum) steak (Go heavy with salt and pepper). 3.5 minutes each side (Close grill, flip once). Awesome crust and medium finish results. Drizzle a little truffle oil during resting.
No flare ups on grill (reason for using skillet) AND no smoke in your house!
I will never cook steak any other way from now on!
Edit: More like medium rare
This post was edited on 5/16/18 at 2:18 pm
Posted on 5/16/18 at 2:45 pm to Janky
quote:
Why do y'all eat animals?
Because they taste good?
Posted on 5/16/18 at 2:51 pm to TheCanadianAmerican
Bring pot of water to a boil. Put steak in pot, then bring back to a boil and cut heat. Immediately remove steak and put in ice chest and sprinkle with Tony's. Give cooler a good shaking, then let the steak sit in there for a good 10 minutes to absorb the Tony's. Done.
This post was edited on 5/16/18 at 2:52 pm
Posted on 5/16/18 at 2:58 pm to SUB
You forgot to purge the steak in saltwater first.
Posted on 5/16/18 at 3:46 pm to Centinel
quote:
You forgot to purge the steak in saltwater first.
An important first step that many miss, that's the only way to get the poo out of the veins.
I like to sear mine on the stove then throw it in the Yeti, sprinkle the top with chackbay seasoning and let it sit for about 15 minutes.
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