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re: Cooking the perfect steak - man card on the table
Posted on 2/17/19 at 9:45 am to VanRIch
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
1
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.
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