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Message
re: My Microwaved Steak Experiment
Posted on 7/9/12 at 1:30 pm to pochejp
Posted on 7/9/12 at 1:30 pm to pochejp
I love my steaks rare or medium rare at the most.
With this Texas summer heat most of the ranch hands have caught on to a quick an efficent way to sear and cook that prime cut steak at it's freshest.
The important part is the prep. When you first arrive make sure to park your truck in the sun. Then get out and wipe the front a rear bubmper down with towel from the cooler.
Now pick out a nice cow and put it down. After field dressing your cow and quatering(I perfer calf) go ahead and cut a steak for each person present. The truck shoudl have been sitting int he sun now for about 30 min and the bumper should be nearing 180-200 degrees. Now find a nice flat piece of diamond plated bumper and put that steak right on there. While is sits for a while put your beef quaters on ice. Pop open a beer and drink about half. Now flip the steak over (on to a new area of the bumbper). Remove the steak after finishing a second beer. Lightly rub both sides of the steak on a range salt block to taste prior to serving.
Perfect!
With this Texas summer heat most of the ranch hands have caught on to a quick an efficent way to sear and cook that prime cut steak at it's freshest.
The important part is the prep. When you first arrive make sure to park your truck in the sun. Then get out and wipe the front a rear bubmper down with towel from the cooler.
Now pick out a nice cow and put it down. After field dressing your cow and quatering(I perfer calf) go ahead and cut a steak for each person present. The truck shoudl have been sitting int he sun now for about 30 min and the bumper should be nearing 180-200 degrees. Now find a nice flat piece of diamond plated bumper and put that steak right on there. While is sits for a while put your beef quaters on ice. Pop open a beer and drink about half. Now flip the steak over (on to a new area of the bumbper). Remove the steak after finishing a second beer. Lightly rub both sides of the steak on a range salt block to taste prior to serving.
Perfect!
0
Posted on 7/9/12 at 1:34 pm to pochejp
quote:
Well its official. The FB is now infested with Ot'ers and all of their bullshite.
Sheesh... Take it easy there big guy...
I think a lot of the more outlandish posts, like mine, are just to have fun. I didn't realize the FB was so super cereal
But seriously, I've george foremaned a steak or two in my day if I wanted it to be quick and easy. So I really have no room to denounce anyone else's methods. Just having a little fun
Posted on 7/9/12 at 1:35 pm to pochejp
quote:
How can you knock something if you have never tried it? All he did was bring the internal temp up in the steak to 95 degrees then pan sear. How can that totally void it of moisture? I think i'll try it and report back. But I prefer ribeye.
I do too...make sure its at least an inch thick.
Posted on 7/9/12 at 1:36 pm to kennypowers816
Well I was being freaking serious!!!!!!!!!!!!
Ranchand bumpers makes the BEST steaks.
Ranchand bumpers makes the BEST steaks.
Posted on 7/9/12 at 1:37 pm to Bleeding purple
quote:
Well I was being freaking serious!!!!!!!!!!!!
Ranchand bumpers makes the BEST steaks.
Posted on 7/9/12 at 2:07 pm to trillhog
I had some idiot at Sullivan's offer to put my cold steak in the microwave once... holy shite maybe they knew somethimg i didnt. and to think crazy 'ol me said i'd never set foot in there again..
Posted on 7/9/12 at 2:14 pm to gmrkr5
quote:
I had some idiot at Sullivan's offer to put my cold steak in the microwave once... holy shite maybe they knew somethimg i didnt. and to think crazy 'ol me said i'd never set foot in there again..
All I can say is anyone who says they're a professional and offers to put your steak in the microwave to heat it up for you is in no means a professional in the culinary arts. That's not an opinion. That's a fact. If they would actually tell you that, just imagine for a minute what they know they shouldn't be telling you about their practices behind closed doors. Just be grateful they were dumb enough to not see anything wrong with that and tell you, smile and do as you originally planned. It's for the best.
Posted on 7/9/12 at 2:26 pm to Mike da Tigah
quote:
All I can say is anyone who says they're a professional and offers to put your steak in the microwave to heat it up for you is in no means a professional in the culinary arts.
I think you would be surprised at how often steaks are put in the microwave by restaurants. Especially for med well and well steaks. It's almost impossible to cook a filet well, not butterflied, in a timely fashion in a restaurant. In order to speed up the process it is "nuked".
I NEVER eat reheated steaks. But to start to cooking process in the microwave was an experiment and I found it to be just as tasty. I look forward to the other posters who said they are going to do the experiment to and report their findings.
For $10...everyone can try it! I might try the cowboy bumper steak when I get back from New York City...I leave tomorrow. I bet Smith and Wollensky microwave theirs
Posted on 7/9/12 at 2:31 pm to Mike da Tigah
Most of the replies in here are pretty hilarious. But some of the posts make people seem just stuck up.
All the OP did was raise the internal temp a little by using a microwave. Not like he left it in there for 10 minutes. Or tried to dry age his own steaks in a fridge. Why not try it?? No one, honestly, has given a really good reason as to why this is such an idiotic idea. It's 30-45 seconds. Can someone please tell me what harm it's doing?
All the OP did was raise the internal temp a little by using a microwave. Not like he left it in there for 10 minutes. Or tried to dry age his own steaks in a fridge. Why not try it?? No one, honestly, has given a really good reason as to why this is such an idiotic idea. It's 30-45 seconds. Can someone please tell me what harm it's doing?
Posted on 7/9/12 at 2:36 pm to LSUPHILLY72
quote:
I think you would be surprised at how often steaks are put in the microwave by restaurants. Especially for med well and well steaks. It's almost impossible to cook a filet well, not butterflied, in a timely fashion in a restaurant. In order to speed up the process it is "nuked".
Honestly Philly, I wouldn't be the least bit surprised. I know it goes on, as does dropping steaks in the frier to cook it to well done.
Posted on 7/9/12 at 2:36 pm to LSUPHILLY72
Any thing over medium cooks put a cake pan over the steak to make a grill act as an oven by surrounding a steak with heat.
Posted on 7/9/12 at 2:47 pm to bbrou33
quote:
Most of the replies in here are pretty hilarious. But some of the posts make people seem just stuck up.
All the OP did was raise the internal temp a little by using a microwave. Not like he left it in there for 10 minutes. Or tried to dry age his own steaks in a fridge. Why not try it?? No one, honestly, has given a really good reason as to why this is such an idiotic idea. It's 30-45 seconds. Can someone please tell me what harm it's doing?
Tell you what. I have a pretty nice library of professional cooking books, everything from textbooks to history behind cooking, local and national chefs, things that deal with flavors and why things are the way they are molecularly to pretty much every accepted technique in French and Italian cooking, and NOT ONE mentions or even considers putting steaks in microwaves to cook, or even rest meat. WHY? Because clearly it's a given that it doesn't even need to be mentioned as nobody in those circles would ever do such a thing to meat and fish, and then hold their heads up and call themselves a professional chef.
I mean hell, do whatever you like in your own home, but there is no sound basis for putting meat or fish in a microwave to cook or even reheat, not in a professional setting, and anyone who says there is, then that's easy. Just quote your source. I want to see that accepted technique in writing.
Posted on 7/9/12 at 2:53 pm to bbrou33
quote:
Most of the replies in here are pretty hilarious. But some of the posts make people seem just stuck up. All the OP did was raise the internal temp a little by using a microwave. Not like he left it in there for 10 minutes. Or tried to dry age his own steaks in a fridge. Why not try it?? No one, honestly, has given a really good reason as to why this is such an idiotic idea. It's 30-45 seconds. Can someone please tell me what harm it's doing?
just b/c you can cook a steak in the microwave doesn't mean you should. i guess i could cook a steak in the toaster oven too?
Posted on 7/9/12 at 2:55 pm to Janky
quote:
I can see it now on all the high end menues "microwaved to perfection".
The really upscale places offer tableside microwaving.
Posted on 7/9/12 at 3:02 pm to Mike da Tigah
quote:
Mike da Tigah
quote:
trillhog
You both quoted me but came back with, once again, insanely over the top responses.
The OP never mentioned he was a professional chef nor did he plan on doing this in a professional setting. I'm glad you have a nice library of books. Congrats on that. But we aren't professionally cooking anything. We are in our own home, scratching our nuts, and raising the internal temp of a steak a little before we cook it. It was a damn experiment. Not him saying this was God's greatest invention.
And Trillhog no one is cooking the damn steak in the microwave. Who said they were cooking it in the microwave?
Let's all take a few seconds and read the title of this thread. It states in there it was an experiment. If you don't want to try it, then don't try it.
Posted on 7/9/12 at 3:10 pm to trillhog
quote:
i guess i could cook a steak in the toaster oven too?
What's the difference between and oven and a toaster oven...Heat is heat.
JumpStart Cooking: Microwaved London Broil
The one thing I would do if I did the experiment again is do like the guy in the video says and cook it on about 60 percent until the internal temp was 85.
Posted on 7/9/12 at 3:11 pm to bbrou33
quote:
Let's all take a few seconds and read the title of this thread. It states in there it was an experiment. If you don't want to try it, then don't try it.
Posted on 7/9/12 at 3:17 pm to bbrou33
quote:
The OP never mentioned he was a professional chef nor did he plan on doing this in a professional setting.
I know, but the issue I was responding to was over the chef of the wife they know that did that as a regular practice and where they got that idea from, and from another poster recently who said they got a person at Sullivans who asked them if they wanted them to put the steak in the microwave to heat it up for them.
What you or anyone does in their kitchen I really don't care. You can get 14 day aged ribeye, pound it down, fry it up and make a gravy to cover it and it doesn't matter. What does matter, and what wears me out because I know the fail that goes on in many of the places we all hold in high esteem, is the idea that this is somehow an approved technique to cooking a steak. It's bullshite.
This post was edited on 7/9/12 at 3:19 pm
Posted on 7/9/12 at 3:23 pm to Mike da Tigah
quote:
another poster recently who said they got a person at Sullivans who asked them if they wanted them to put the steak in the microwave to heat it up for them.
It was years ago... never went back
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