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re: How many times do you flip your steak?
Posted on 3/18/15 at 10:05 am to LouisianaLady
Posted on 3/18/15 at 10:05 am to LouisianaLady
2
Posted on 3/18/15 at 10:06 am to Walt OReilly
No I didn't say anything to him and he didn't ask us how we wanted them done.
I think he may have taken offense to any of my suggestions since he considers himself an awesome chef
I think he may have taken offense to any of my suggestions since he considers himself an awesome chef
Posted on 3/18/15 at 10:07 am to LouisianaLady
1 time, on a 1" steak 6 minutes to a side gives us medium rare.
Posted on 3/18/15 at 10:07 am to Btrtigerfan
I am unsure what the exact link he used looked like, so that may be it, but that method looks pretty much like it.
Posted on 3/18/15 at 10:07 am to LSU0358
quote:This.
Three flips total.
Posted on 3/18/15 at 10:12 am to LNCHBOX
quote:
how did you not step in or speak up? i'm not OCD about cooking techniques but steak 101 is you flip ONCE
Probably because he isn't rude.
theres a way to speak to someone and get your point across without being rude, i'm sure he's civilized enough to know the difference, but I don't know him as well as you.Posted on 3/18/15 at 10:18 am to Tommy Patel
quote:
theres a way to speak to someone and get your point across without being rude, i'm sure he's civilized enough to know the difference, but I don't know him as well as you.
I feel ya, but it really just depends on the company you're with. There are a lot of people out there who don't even think about food... what they eat, what is in it, how it is prepared, etc.
In certain company, even the most gentle request when it comes to your food can be perceived wrong. Especially if the emphasis is on enjoying the company, and food is secondary.
I can think of very few people I'd feel comfortable stepping in and correcting while they're preparing dinner. I mean, stepping up to say you like med-rare is one thing. Stepping up to say you're allergic to X item is one thing. But stepping up and saying "Uh, can you not flip my steak so many times?" is ... teetering the line.
Posted on 3/18/15 at 10:19 am to Tommy Patel
I bet you're that annoying guy at a crawfish boil or BBQ that is constantly telling the cooks what they're doing wrong.
Posted on 3/18/15 at 10:23 am to LNCHBOX
The thing about critiquing other people cooking is that there is no 1 correct way of doing something, therefore you just seem like a douche when you're breathing on their neck telling them what to do.
Posted on 3/18/15 at 10:36 am to PapaPogey
quote:
The thing about critiquing other people cooking is that there is no 1 correct way of doing something, therefore you just seem like a douche when you're breathing on their neck telling them what to do.
Sure, no one likes a second-guessing guest. But if you were watching someone flail around on the grill, you could also very politely inquire if your steak could come off a bit early since you really like your meat bloody? Drop in a compliment about how much you've been looking forward to a steak since you received the invitaion, how delicious the grilling meat smells, etc.
Posted on 3/18/15 at 10:39 am to hungryone
quote:
Sure, no one likes a second-guessing guest. But if you were watching someone flail around on the grill, you could also very politely inquire if your steak could come off a bit early since you really like your meat bloody?
Tommy asked why he didn't step in. There is no way to justify taking over another man's grill without permission. Just be happy you got invited to dinner and hopefully enjoyed the company. One non perfectly cooked steak isn't going to kill anyone.
Posted on 3/18/15 at 10:43 am to NatalbanyTigerFan
i treat steaks like a juggler treats bowling pins.
Posted on 3/18/15 at 10:50 am to ddsmit
quote:
1 time, on a 1" steak 6 minutes to a side gives us medium rare.
On what? A grill? Cast iron? What temperature? How close to the coals/heat source? There are a lot of variables and no one size fits all. Flip however much you want. My weber has different times and number of flips compared to my skillet/propane burner setup.
Posted on 3/18/15 at 11:01 am to BottomlandBrew
So if your host serves you a warm Coca Cola and you prefer ice, will you not politely ask for an ice cube? If he pours you a shot of whiskey, but you really want a glass of water, do you slug it down anyway? Unless this is your first visit to someone's home, or perhaps a cookout with your boss, I'm assuming that your host is a friend who actually cares about your comfort/happiness. He will want you to enjoy his food & company, not choke it down.
No, you don't shoulder him aside or offer pointed criticism of his technique. You make a polite request between friends, and if he doesn't want to honor it, you say no more. But to eat overcooked meat and then bitch about a friend on the internet is surely the wrong approach, no?
No, you don't shoulder him aside or offer pointed criticism of his technique. You make a polite request between friends, and if he doesn't want to honor it, you say no more. But to eat overcooked meat and then bitch about a friend on the internet is surely the wrong approach, no?
Posted on 3/18/15 at 11:01 am to LSUTygerFan
You deep throat your steaks?
Posted on 3/18/15 at 12:53 pm to PapaPogey
I bought some pine wood chips on clearance one time. The pine burns very hot, so the instructions said to turn steaks once every minute. I tried it, and they turned out great. Now, since I don't have any more of those chips, I build the hottest fire I can, concentrating the heat as much as possible. I wouldn't do them any other way now.
As a steak cooks, the juices rise. The frequent flipping keeps the juices moving back and forth through the steak. That minimizes how much reaches the surface.
As a steak cooks, the juices rise. The frequent flipping keeps the juices moving back and forth through the steak. That minimizes how much reaches the surface.
Posted on 3/18/15 at 1:06 pm to LouisianaLady
quote:Went there this saturday, awesome food. 8oz hereford filet was fantastic.
I think he reserved a place called Walker's Drive In
Posted on 3/18/15 at 1:09 pm to NatalbanyTigerFan
i flip 1 or 2 times. If it isnt seared how i like it on one side, ill flip it as long as its within the internal temp range
Posted on 3/18/15 at 2:04 pm to Btrtigerfan
quote:
This one
Nah, but somewhat similar
https://www.seriouseats.com/2012/12/the-food-lab-complete-guide-to-pan-seared-steaks.html
quote:
If there's one piece of steak-grilling advice that people seem to get more persnickety about than anything, it's that your steak should only be flipped once.
False. This is another hang-on gleaned from steakhouses in which it's simply impractical for a cook to flip more than once given the number of steaks they have cooking on a grill at the same time. At home, you're probably only cooking a few steaks at a time, and it's ok—indeed, it's better—to flip your steaks more often.
You don't have to take my word for it either. Famed food scientist and author Harold McGee has been advocating this method for years (and has the data to prove its efficacy). Dave Arnold over at Cooking Issues has replicated his tests, as have I (with hamburgers). You can quite easily do the test for yourself.
By flipping a steak multiple times—as often as once every 15 seconds or so—you not only end up with meat that's more evenly cooked, you also cut down on your cook time by as much as a third, and develop a great crust on top of that. This is because with multiple flips, neither side is exposed to intense heat for too long, nor does it lose much heat to the relatively cool air above. It's the equivalent of cooking it from both directions simultaneously.
Pretty easy method that is hard to beat by way of the grill.
Posted on 3/18/15 at 2:09 pm to NatalbanyTigerFan
Too hard to flip often in the micro wave
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