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Message
re: Cooking the perfect steak - man card on the table
Posted on 2/17/19 at 4:07 pm to TigerstuckinMS
Posted on 2/17/19 at 4:07 pm 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.
This is actually a myth. Moving it more develops a better crust
1
Posted on 2/17/19 at 4:09 pm to WaWaWeeWa
quote:Pretty sure this is the myth.
Moving it more develops a better crust
Posted on 2/17/19 at 4:30 pm to VanRIch
Try aging your. Steak for a week or 2, then pan searing it.
Posted on 2/17/19 at 4:34 pm to VanRIch
I haven’t read all the replies, but I can tell you this, there are many ways to cook the perfect steak, you just need to perfect which ever method you use.
I am a filet man. I can cook the best filet you have ever tasted. I get 8oz filets, get black iron skillet super hot with ton of butter. Cook each side 3 minutes, then put in oven (black iron and all) for about 6 minutes.
They come out better than any restaurant. I can say this because it took me a while to figure it out.
The other night, I cooked ribeyes. They were good, but I’ve had much better, because I rarely cook them.
Like I said, pick a method and learn it. You are not going to cook it perfectly on the first try (or ten).
I am a filet man. I can cook the best filet you have ever tasted. I get 8oz filets, get black iron skillet super hot with ton of butter. Cook each side 3 minutes, then put in oven (black iron and all) for about 6 minutes.
They come out better than any restaurant. I can say this because it took me a while to figure it out.
The other night, I cooked ribeyes. They were good, but I’ve had much better, because I rarely cook them.
Like I said, pick a method and learn it. You are not going to cook it perfectly on the first try (or ten).
Posted on 2/17/19 at 4:35 pm to Bullfrog
Sorry, but it’s true
Thanks for the link
quote:
tigercross
Thanks for the link
Posted on 2/17/19 at 4:44 pm to VanRIch
Sous Vide is my go-to these days. 2 hours at 129.0.
Then my secret finish is to fire up a cast iron skillet. Melt 2 TBS of butter and combine with 2 TBS of Motor Oil (NOT synthetic), apply liberally on all sides with a brush, then sear two minutes per side. Incredible.
Then my secret finish is to fire up a cast iron skillet. Melt 2 TBS of butter and combine with 2 TBS of Motor Oil (NOT synthetic), apply liberally on all sides with a brush, then sear two minutes per side. Incredible.
Posted on 2/17/19 at 4:46 pm to Bullfrog
It's not. If you think about it logically, it's pretty easy to understand.
Searing for 4 minutes is gonna have a decent grey band because the heat can more easily penetrate to the center of the steak. If you're flipping regularly, the heat never stays on one side for too long and results in a more even cook.
Searing for 4 minutes is gonna have a decent grey band because the heat can more easily penetrate to the center of the steak. If you're flipping regularly, the heat never stays on one side for too long and results in a more even cook.
Posted on 2/17/19 at 5:13 pm to theantiquetiger
quote:
. I get 8oz filets, get black iron skillet super hot with ton of butter. Cook each side 3 minutes, then put in oven (black iron and all) for about 6 minutes.
They come out better than any restaurant
Trump wrong gif
Posted on 2/17/19 at 5:17 pm to theantiquetiger
you’re supposed to put it in the oven first and then finish it on the cast iron. But whatever works I guess.
Posted on 2/17/19 at 5:18 pm to Jones
Who the frick bakes an 8 oz filet? 
That's the easiest damn steak to cook.
That's the easiest damn steak to cook.
Posted on 2/17/19 at 5:19 pm to Mouth
This is my method. Get cast iron very hot. 2-3 mins on both side. 1 min on sides. Garlic, Butter and rosemary on top and broil for 5 minutes.
Posted on 2/17/19 at 5:20 pm to TH03
But it’s better than any restaurants steak, apparently.
Posted on 2/17/19 at 5:43 pm to theantiquetiger
quote:are you black? Honest question
8oz filets, get black iron skillet super hot with ton of butter. Cook each side 3 minutes, then put in oven (black iron and all) for about 6 minutes.
Posted on 2/17/19 at 5:43 pm to Rouge
Posted on 2/17/19 at 6:03 pm to VanRIch
I season with salt and black pepper, sous vide for 1.5 hours at 129 degrees. Pull them, pat dry, put a bit of safflower oil in a cast iron on high heat, sear the steak for about 30 seconds per side. While searing throw some butter in there along with fresh rosemary and crushed garlic cloves, and baste the steak.
It’s pretty damn good stuff.
It’s pretty damn good stuff.
Posted on 2/17/19 at 7:30 pm to VanRIch
quote:
Now, since I’ve tried every method out there, several times, I’m attributing my failures to meat quality.
It's not the meat quality and I find it hard to believe you've tried "every method out there". It's not rocket science. Especially if you're using sous vide, it's pretty goddamn tough to frick up even if just using your typical grocery store Choice cut.
I'm not trying to diminish Prime meat, either, but it's not like Choice is dog food that would leave many people feeling disappointed.
Posted on 2/17/19 at 7:35 pm to Caplewood
quote:part of me is willing to buy a filet, use this cooking method and video the results
Caplewood
Posted on 2/17/19 at 8:00 pm to Rouge
With filet being a super fatty cut, I can’t imagine it not turning out perfectly juicy and tender
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