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Started By
Message
1
Posted on 5/16/18 at 5:52 pm to TH03
Steaks should be flipped exactly 1 time.
Posted on 5/16/18 at 5:55 pm to The Sicilian
Ghee (clarified better) > butter (burns at high temps)
Posted on 5/16/18 at 6:40 pm to TH03
I’m amazed at the amount of people that have no idea how to cook a steak
Posted on 5/16/18 at 6:47 pm to Salmon
And act like they know the one true method to cook it. 
Posted on 5/16/18 at 8:31 pm to TheCanadianAmerican
Microwave
-the F&DB
-the F&DB
Posted on 5/16/18 at 11:31 pm to TheCanadianAmerican
If you have some leftover steak, slice it thinly and sauté them in a little butter with onion and bell pepper, fajita style, melt cheese.. and top your barbecued hamburgers with the fajita steak mix.
This post was edited on 5/16/18 at 11:38 pm
Posted on 5/17/18 at 6:13 am to TH03
quote:
Season liberally with kosher salt and pepper. Let it sit so the water soluble proteins come to the surface due to the salt.
You cooking steak or eggplant?
Posted on 5/17/18 at 6:41 am to jimithing11
quote:
You cooking steak or eggplant?
Steak. Read the link LL posted. Water comes out and goes back in with the salt basically like a quick dry brine.
This post was edited on 5/17/18 at 6:46 am
Posted on 5/17/18 at 6:44 am to TH03
quote:
Steak. Read the link LL posted. Water comes out and goes back in basically like a quick dry brine.
Yep, just backing TH03 up, that exactly what happens, just have to allow the process to finish.
Posted on 5/17/18 at 7:16 am to TH03
Interesting. Never heard of that. I get the process though.
Posted on 5/17/18 at 7:44 am to TH03
Whatever... I’m Sous vide most of the time, anyway. I’ll flip it once on a blazing hot egg, or in cast iron on my Crawfish burner.
I can run circles around you in the kitchen.
I can run circles around you in the kitchen.
Posted on 5/17/18 at 7:57 am to GusMcRae
You made a claim as an absolute then this is how you respond when I prove you wrong?
If you have to tell others how good you are at something, you probably aren't as good as you think. Especially if you don't know simple things like flipping a steak.
If you have to tell others how good you are at something, you probably aren't as good as you think. Especially if you don't know simple things like flipping a steak.
Posted on 5/17/18 at 7:59 am to GusMcRae
quote:
Whatever... I’m Sous vide most of the time, anyway. I’ll flip it once on a blazing hot egg, or in cast iron on my Crawfish burner.
if you sous vide, you definitely do NOT want to just do the "flip once" methond
keep that steak moving at all times, slowly pushing it in a circular motion around the pan while applying pressure
this will get you the most even, quickest, and best crust
quote:
I can run circles around you in the kitchen.
judging from your posts in this thread, I highly doubt that
This post was edited on 5/17/18 at 8:01 am
Posted on 5/17/18 at 8:06 am to Salmon
Yeah he's gonna waste his time with sous vide just to put a quarter inch grey band on each side of the steak.
Posted on 5/17/18 at 8:25 am to GusMcRae
quote:
Whatever... I’m Sous vide most of the time, anyway. I’ll flip it once on a blazing hot egg, or in cast iron on my Crawfish burner.
I can run circles around you in the kitchen.
Posted on 5/17/18 at 8:27 am to Centinel
On a more serious note, my favorite steak by far these days is a nice skirt steak that's been dry brined for a few hours, a little fresh cracked pepper, then place directly on screaming hot lump charcoal.
Flip after one minute. Pull after another minute.
Slice on the bias. Done.
Flip after one minute. Pull after another minute.
Slice on the bias. Done.
Posted on 5/17/18 at 9:54 am to Salmon
quote:
I’m amazed at the amount of people that have no idea how to cook a steak
Everyone that cares enough about food to visit this board knows how's to cook a steak baw. Sous vide or hot arse charcoal.
This discussion "recipe for steak on the stove" is for the birds.
Posted on 5/17/18 at 10:09 am to GregMaddux
Cast iron over hot arse charcoal I hope. A good sear from a skillet is light-years better than grill marks.
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