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Let's talk about steak
Posted on 11/22/16 at 9:20 pm
Posted on 11/22/16 at 9:20 pm
I consider myself a decent cooker of beef. I've broiled, grilled, and even pan fried high end beef, medium quality grocery store beef, and even cheaper cuts when I was younger. I've gotten plenty of compliments, but IMO I've never cooked one that can compare to some of the high end steakhouses I've been to. I've heard everything from high temps quick, lower temps slow, butter, heavy salt and pepper, get it to room temp before you cook, let it rest after it's cooked, etc. Still, never have I cooked one the way I'd really like it. Anybody have tips or previous experience? Am I chasing the impossible? Love to hear some insights from the FB experts.
16
Posted on 11/22/16 at 9:24 pm to Nature Boy
Sous vide
Posted on 11/22/16 at 9:30 pm to Nature Boy
It's more the quality of the cut of meat than how it's cooked IMO.
Posted on 11/22/16 at 9:44 pm to PapaPogey
I got a very nice strip steak a couple weeks ago and just pan seared it. Delicious.
Posted on 11/22/16 at 9:54 pm to Nature Boy
I dry age on a wire rack for at least a week, turning every other day. If I don't grill it, I start it in a cast-iron skillet on the stove, then transfer to the oven. I do prefer the cast-iron method over grilling, though.
Posted on 11/22/16 at 11:36 pm to La Cucaracha
quote:
I do prefer the cast-iron method over grilling, though.
I do too, but at this point I'm pretty much banned from doing it by my wife. Suffice to say she doesn't like smoke
Posted on 11/23/16 at 2:23 am to Nature Boy
Try reverse sear for a change.
Posted on 11/23/16 at 5:18 am to Nature Boy
Sous Vide ... Doris Metropolitan.
Posted on 11/23/16 at 6:12 am to Nature Boy
Do you have an instant read thermometer? It will help you immensely until you get your process nailed down. Reverse sear and sous vide are the two easiest ways. Sous vide has a lot more room for error.
Posted on 11/23/16 at 6:29 am to Nature Boy
Likely because you don't have an oven/broiler that can get up to 1700-1800 degrees like the high end steakhouses.
Posted on 11/23/16 at 6:35 am to Nature Boy
quote:
Sous vide
Definitely this.
Posted on 11/23/16 at 7:25 am to Nature Boy
Put that shite in a bag and submerge it in lukewarm water for like a month
Posted on 11/23/16 at 9:56 am to Nature Boy
The dirty secret of a lot of very good steak houses.
Posted on 11/23/16 at 10:04 am to Will Cover
quote:
Sous Vide
Do you just like to fit in with the crowd or do you generally like to sit and wait 3 hrs to cook a damn steak and then you still have to throw it on hot fire to get a crust on the outside.
Posted on 11/23/16 at 10:21 am to Nature Boy
For me, it comes down to only two things: having the right quality of meat, and getting it to the perfect end point ( for me it's kind of between medium rare and medium). My most consistent results come from reverse searing. I used to do steaks on the grill, but I could never time them right. I'd have to keep cutting into the steak to see if it's done. With the reverse sear, I'm much more likely to get it right where I want it.
Posted on 11/23/16 at 10:23 am to Howyouluhdat
quote:
Do you just like to fit in with the crowd or do you generally like to sit and wait 3 hrs to cook a damn steak and then you still have to throw it on hot fire to get a crust on the outside.
You seem mad.
Posted on 11/23/16 at 10:34 am to KosmoCramer
quote:
You seem mad.
Not at all. The whole Sous Vide thing is retarded though. Did we all of the sudden go back to caveman times. "Hey lets maybe put our meat in a bag and then let warm water cook it, maybe one day someone will invent something that cooks our food faster. I can't wait another 4 hours, I'm starving"
FYI: Get good meat and it will taste great
This post was edited on 11/23/16 at 10:37 am
Posted on 11/23/16 at 10:41 am to Howyouluhdat
quote:
FYI: Get good meat and it will taste great
I can get a prime kobe goldstar hand-massaged steak and nuke it over a grill till it's a hockey puck and it'll taste like shite. I can take a shitty cut and sousvide it and it will taste like butter. Both process and quality are important, but process can overcome quality on a lot of things.
I can sous vide a steak in 30-45 minutes. Throw the steak in the bath, go light a chimney of coals, remove steak from bath, and cook over the now hot coals.
Posted on 11/23/16 at 10:54 am to BottomlandBrew
quote:
I can get a prime kobe goldstar hand-massaged steak and nuke it over a grill till it's a hockey puck and it'll taste like shite
This is just dumb. No shite that it wouldn't be good
quote:
I can take a shitty cut and sousvide it and it will taste like butter.
Go get a strip steak from walmart and I don't care how you cook it, it will taste like shite. Sous Vide isn't some mind boggling, ground breaking cooking method. If it was that simple then every steak house in NYC would be doing it and there would be no demand for high end cuts of meat.
This post was edited on 11/23/16 at 10:58 am
Posted on 11/23/16 at 11:14 am to Howyouluhdat
If I'm having a dinner party and want to cook perfect filets, using a sous vide makes life very easy.
Roasting a whole tenderloin, portioning out the steaks then searing works really well too.
Reverse searing can be very convenient. I'm sorry you aren't able to keep an open mind.
Roasting a whole tenderloin, portioning out the steaks then searing works really well too.
Reverse searing can be very convenient. I'm sorry you aren't able to keep an open mind.
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