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Cooking the perfect steak - man card on the table
Posted on 2/17/19 at 9:39 am
Posted on 2/17/19 at 9:39 am
Alright guys, I’m putting my man card on the table and understand if it gets swiped. I’m going to be transparent here, I’m a decent cook, but for the life of me, I cannot cook a decent steak. Now, since I’ve tried every method out there, several times, I’m attributing my failures to meat quality. It’s usually lack of planning and a impulse buy when I’m at Rouses or something, but I need to learn where to buy my steaks, because I don’t want to give up. I want to be able to cook a great steak. Help a man out!
Posted on 2/17/19 at 9:45 am to VanRIch
You claim to have tried various methods, so I’ll take you at your word.
The single most important issue I’ve seen in determining whether someone fricks up a steak is thickness. Anything thinner than 1” is going to be tough to control. Anything more than 2.5” is going to require specific methods (reverse sear, sous vide). And it needs to be a uniform thickness across the entire steak.
Aim for 1” to 1.5” to start and work from there. If there aren’t any out, the nice man behind the counter would be happy to cut some for you.
The single most important issue I’ve seen in determining whether someone fricks up a steak is thickness. Anything thinner than 1” is going to be tough to control. Anything more than 2.5” is going to require specific methods (reverse sear, sous vide). And it needs to be a uniform thickness across the entire steak.
Aim for 1” to 1.5” to start and work from there. If there aren’t any out, the nice man behind the counter would be happy to cut some for you.
This post was edited on 2/17/19 at 9:46 am
Posted on 2/17/19 at 9:48 am to VanRIch
Go buy some prime steaks at Calandro's. That's usually my go to.
Posted on 2/17/19 at 9:49 am to Joshjrn
Sounds right. I would also pick a cut you like (strip, ribeye, fillet, etc) and get that one straight before venturing out to other cuts. I think they cook slightly different, which just complicates things for the newcomer.
Posted on 2/17/19 at 10:08 am to VanRIch
If you're looking at natural flavor from the quality of beef, I can tell you there is a noticeable difference when I use grass fed steaks from Whole Foods as compared to when I get steaks from Sam's Club.
Posted on 2/17/19 at 10:13 am to VanRIch
1.5 inch think prime tenderloin. Ask them to be trimmed, they will cut off the “neck” and you filet will look like how they do it at a restaurant.
Little bit of salt and pepper. Bake in oven for 20min at 300°.
Then put them in a piping hot skillet with melted butter 3 min each side.
Your reverse seared steak will be delicious
Little bit of salt and pepper. Bake in oven for 20min at 300°.
Then put them in a piping hot skillet with melted butter 3 min each side.
Your reverse seared steak will be delicious
Posted on 2/17/19 at 10:14 am to Deactived
quote:
Costco
Sous vide
this. doesn't get much easier
bag and bath at 129 for 3 hours
take them out, cover in kosher salt and black pepper
sear each side on hottest temp you can
this is the eye of a prime ribeye from Whole Foods
This post was edited on 2/17/19 at 10:18 am
Posted on 2/17/19 at 10:16 am to VanRIch
Pat your meat dry before beginning anything. Wet meat won't get that good crunchy crust because it'll steam off when it hits the high fire instead of searing. Step 1 is always to take some paper towels and dry off your wet steaks. If you know a day ahead that you'll be cooking, I'm a big fan of seasoning them after that, then laying them out uncovered in a single layer on a cooling rack set in a sheet pan and putting them in the bottom of your fridge overnight. Fridges are incredibly dry environments and the cooling rack will let air circulate around them to evaporate away any surface moisture. Also, salting them before setting them in the fridge to dry is basically a dry brine.
If you're cooking directly over a grill, from raw: meat thermometer. Some people here will shite all over this for a steak, but you stick the tip of that thermometer right in the center of the steak and when it hits 2-3 degrees below the doneness you're shooting for, pull the steak and let it coast up to what you want. Don't use time, feel, the phases of the moon, number of cricket chirps, etc. to tell you when the steak is done. When a good meat thermometer beeps for the temperature you're aiming for, it's done. Over time, as you cook the same cut of meat on the same grill with the same heat over and over, you'll learn how your setup cooks and will then be able to cook your steak over your grill with your favorite charcoal to a perfect doneness by counting how many times a frog croaks on a May night. Until then: thermometer.
High heat will get the good sear that you want. Put it on the fire and leave it the hell alone to develop the crust you want before flipping it to crust up the other side. Better a good sear on one side than a shitty sear on both sides because you couldn't leave it alone and flipped it so much that neither side got enough heat to crust really good. Once both sides are good and crusted up, then you can flip more often to keep your crust from becoming charcoal, but even then, handle the meat as little as possible. (insert porn joke here)
As for seasoning, I'm in the "salt the hell out of it, grind some pepper, and call it done" camp. I prefer the taste of a well seasoned piece of beef as opposed to a well spiced piece of beef. I like the taste of beef. (insert second porn joke here)
ETA: Or, if you're Gaston, just unwrap it and start eating.
If you're cooking directly over a grill, from raw: meat thermometer. Some people here will shite all over this for a steak, but you stick the tip of that thermometer right in the center of the steak and when it hits 2-3 degrees below the doneness you're shooting for, pull the steak and let it coast up to what you want. Don't use time, feel, the phases of the moon, number of cricket chirps, etc. to tell you when the steak is done. When a good meat thermometer beeps for the temperature you're aiming for, it's done. Over time, as you cook the same cut of meat on the same grill with the same heat over and over, you'll learn how your setup cooks and will then be able to cook your steak over your grill with your favorite charcoal to a perfect doneness by counting how many times a frog croaks on a May night. Until then: thermometer.
High heat will get the good sear that you want. Put it on the fire and leave it the hell alone to develop the crust you want before flipping it to crust up the other side. Better a good sear on one side than a shitty sear on both sides because you couldn't leave it alone and flipped it so much that neither side got enough heat to crust really good. Once both sides are good and crusted up, then you can flip more often to keep your crust from becoming charcoal, but even then, handle the meat as little as possible. (insert porn joke here)
As for seasoning, I'm in the "salt the hell out of it, grind some pepper, and call it done" camp. I prefer the taste of a well seasoned piece of beef as opposed to a well spiced piece of beef. I like the taste of beef. (insert second porn joke here)
ETA: Or, if you're Gaston, just unwrap it and start eating.
This post was edited on 2/17/19 at 10:43 am
Posted on 2/17/19 at 10:16 am to VanRIch
My go to for steak is Costco. I’ll either sous vide or reverse sear every time I cook em now. Fail proof.
Posted on 2/17/19 at 10:30 am to VanRIch
Sear in a screaming hot skillet, flipping every 15-20 seconds until you have a beautiful brown crust on both sides. Should be perfectly rare on the inside.
You can sous vide or reverse sear before if you want, but it's not required.
You can sous vide or reverse sear before if you want, but it's not required.
Posted on 2/17/19 at 10:31 am to VanRIch
This is what I do... Liberally salt the steaks around 6 hours ahead and let steaks rest uncovered in fridge for 5 hours. Pull them out and let them get to room temp the last hour. Next, get your seasoned cast iron pre heated to medium hot. Add a bit of neutral oil and drop steaks for around 4 min. Flip when nice sear develops. Then grind black pepper over seared portion. You want internal temp around 125 degrees, so in that last min before pulling off, add a couple of tablespoons of unsalted butter and spoon over the top till ready to pull. 8 min total cook time should get you near mid rare. Rest covered in tented foil at least 5 min before cutting.
This post was edited on 2/17/19 at 12:09 pm
Posted on 2/17/19 at 10:33 am to TigerstuckinMS
quote:
High heat will get the good sear that you want. Put it on the fire and leave it the hell alone to develop the crust you want before flipping it to crust up the other side. Better a good sear on one side than a shitty sear on both sides because you couldn't leave it alone and flipped it so much that neither side got enough heat to crust really good. Once both sides are good and crusted up, then you can flip more often to keep your crust from becoming charcoal, but even then, handle the meat as little as possible. (insert porn joke here)
Repeatedly flipping will produce a better and more even crust every single time and will prevent the grey band of medium well, uneven cooking.
Posted on 2/17/19 at 10:36 am to Deactived
quote:
Sous vide
I’ve decided that with Sous vide I can get the perfect 8.5 every time.
With reverse sear I can hit 9.5-9.8 but also risk a 6.5-7.
Posted on 2/17/19 at 10:38 am to VanRIch
Reverse sear comes out perfect medium to medium rare every time
Posted on 2/17/19 at 10:44 am to VanRIch
First, buy prime meat. It costs more (not that much more) and the difference it notable. Second, I only cook on a charcoal grill, with roughly the same amount of charcoal so I know how hot my fire is. Third, I only use salt, pepper and Tony's. Fourth, I season and let the meat sit on the counter for about an hour to get to room temperature. Fifth, if I cook a filet (about 2 inches thick), I know that it takes 5 minutes on each side. I set my timer and flip after the first 5 minutes and then take off at 10 minutes. Sixth, I put the filet on a plate on my island, cover with foil and let rest for 5 minutes. The filet will continue to cook under the foil and will become extremely juicy. Then, eat. If I cook a 1 inch filet or a ribeye, I adjust my cooking times (probably 3 1/2 minutes each side). I like my steaks medium rare. My wife likes hers medium rare plus. I might put her steak on a minute or two earlier so I can take them both off at the same time. Lastly, buy a really good bottle of Cabernet Sauvignon and enjoy. I think steaks on a charcoal grill taste best.
Posted on 2/17/19 at 10:45 am to VanRIch
Season steak with salt.
Buy a probe thermometer that has an alarm. Probe the steak set the alarm to about 135F (Temperature can be adjusted for your preferred doneness). Put the steak in the oven on a rack with a baking sheet below so that the steak does not sit in moisture. Put your oven on a low temperature say 200F. Cook the steak until it hits 135F. Then have a hot skillet with a light coat of oil sear steak 1 minute per side.
Buy a probe thermometer that has an alarm. Probe the steak set the alarm to about 135F (Temperature can be adjusted for your preferred doneness). Put the steak in the oven on a rack with a baking sheet below so that the steak does not sit in moisture. Put your oven on a low temperature say 200F. Cook the steak until it hits 135F. Then have a hot skillet with a light coat of oil sear steak 1 minute per side.
This post was edited on 2/17/19 at 10:49 am
Posted on 2/17/19 at 10:53 am to cssamerican
Clearly you jest!! 135F is way too done!!
Posted on 2/17/19 at 11:07 am to VanRIch
Sous vide really works.
This post was edited on 2/17/19 at 11:14 am
Posted on 2/17/19 at 11:08 am to USMCTIGER1970
quote:
Clearly you jest!! 135F is way too done!!
It just depends on your preference. If I cook a ribeye I like to cook it to medium-rare, if I’m eating filet I can go more to rare. What temperature do you cook to?
This post was edited on 2/17/19 at 11:10 am
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