re: My Microwaved Steak Experiment

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. Grilling steaks is a thing of the past for me

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Same for me. When grilling, my steaks sometimes came out great, but I could never be consistent with it. Sometimes the same amount of time on the grill created different results for me. I've since started searing each side for about 90-120 secs in a cast iron skillet, then broiling for about 3 minutes and they come out damn near perfect every time. It smokes up my entire house, but the steaks are freakning excellent. Thats the only way I'll do them if I have my choice.

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LSUPHILLY72
Plenty of smoke flavor. When you are searing it and it is forming a crust there is plenty of smoke. It is a little different than charcoal, but its about the same difference as a gas grill vs charcoal.

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I could see that being so. I honestly think "smoke" is overrated anyway.

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gmrkr5
Steak in a microwave... sounds wonderful

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Lotney Fratelli
The only reason for me to microwave a steak is a gun to my head.

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I have a hard time imagining a steak in a micro being as good as one on a grill or skillet but unless you've tried it, don't assume it's not good. Do like Philly and run an experiment; otherwise, stfu.

LMAO at everyone on here dissing the microwave method. I swear, some of you think you can watch a Good Eats episode or two and then know WTF you are talking about.

Here's a hint: there is a reason all the top chefs today (Achatz, Keller, Adria) are increasingly turning to machines that are essentially microwaves to serve diners. The reason is that nothing else cooks the way microwaves do.

The microwave thing is great, but you need to take it one small step further and you'll have one of the best steaks in your life. Hear me out.

Boil it first. Yes, you heard me. Not for long, but what you want to do is immerse the steak in simmering water until it slightly warm throughout. This should only take a couple of minutes, THEN you put it in the microwave. Put it on a plate with a paper towel wrapped lightly around it and then cook on HIGH for ~ 3 minutes.

By parboiling the cut first, you ultra-permeate the steak with moisture, particularly on the edges. Then, as we all know, microwaves work by exciting water molecules. As the water heats up, it escapes the meat, getting particularly hot on the outside (while the inside remains relatively untouched since you're not nuking it for too long). This creates an amazing sear every time, way better than you can get without the benefit of those $20k broilers the best steakhouses use.

The only downside of this method is that you can't use a thin or cheap cut of meat. Because of the cooking process, you need to use a real nice thick cut porterhouse or bone-in ribeye.


Also, don't just throw out the water you used at first. Save it; with the addition of some fresh cracked black pepper, salt, bay leaves, and maybe a a splash of sherry vinaigrette you can simmer that down and have yourself a great boeuf court boullion to either serve as an au jus or to make w rich gravy.

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Here's a hint: there is a reason all the top chefs today (Achatz, Keller, Adria) are increasingly turning to machines that are essentially microwaves to serve diners. The reason is that nothing else cooks the way microwaves do.

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This is true. Lot of the new "micro-gastronomist" cook your $400 meal in a microwave.

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Boil it first. Yes, you heard me. Not for long, but what you want to do is immerse the steak in simmering water until it slightly warm throughout. This should only take a couple of minutes, THEN you put it in the microwave. Put it on a plate with a paper towel wrapped lightly around it and then cook on HIGH for ~ 3 minutes.

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is this for real?

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I think it is... mind boggling

I like to toss it in the deep fryer first. That locks in the flavor.

hear me out.

Then I parboil it so that the meat sweats from the inside. The beef is just cow meat. And we're human meat. Imagine if our skin was seared so that sweat couldn't escape and then we were heated. Where does all that sweat go?

That's right.

INSIDE the steak

It makes it really moist.

So I dunk it in the deep fryer until it is all the way submerged. You might have to hold it down with a stick.

Then I frysear it for about 5 minutes per side.

The underside of the steak will fry faster because the oil on the bottom, being closer to the heat, will be hotter. So turn the steak over.

Then you boil it.

That heat from the boiling will cause the meat to sweat.

Then put it in the skillet for a couple of minutes.

That's what I call "showing the steak who's boss" part of the process.

Finally, into the microwave for that molecule dance that can only be replicated in a microwave.

I use the defrost setting and microwave for longer.

So that the meat doesn't overcook.

Then I take it out.

Now, I like mine really rare and really bloody.

If you want it more done than that, adjust your frying time. Probably 10 minutes per side in the fryer for medium rare. 15 for medium. Half an hour for well done.

Don't bother with cracked peppercorns. What do you think McCormick buys? Same peppercorns as you.

Probably better, even because they are a big company and can afford to buy the expensive stuff.

I also load up a potato with some cheese (Velveeta works best) and sour cream and bacon and wrap in aluminum foil and drop in the fryer with the steak if I want a potato.

This method has NEVER failed me.

I'm anxious for someone to try it.

We have Steak Frydays every week now.

But you don't want to go cheap on the steak. There are a lot of steps you're doing, here. It would be a waste of time on something that you got in the bargain bin at Krogers.

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Or you can just grill a steak on a BGE and come out looking like a BOSS..!!

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why would I spend that much money when the science behind the BGE and my BGE Microwave (Big GE) are pretty much the same?

You can get a secondhand microwave for about 18 dollars.

If you want smoke flavor, that's why they invented liquid smoke.

What a waste of money.

I had a hot dog on a BGE once. BFD.

I had a better hot dog at LSU. Women's volleyball game. High school tournament. From out of some dad's ice chest.

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why would I spend that much money when the science behind the BGE and my BGE Microwave (Big GE) are pretty much the same? You can get a secondhand microwave for about 18 dollars. If you want smoke flavor, that's why they invented liquid smoke. What a waste of money. I had a hot dog on a BGE once. BFD. I had a better hot dog at LSU. Women's volleyball game. High school tournament. From out of some dad's ice chest.

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this thread is OOC