re: My Microwaved Steak Experiment

I was a cook for years. The only time I ever put a steak in the microwave was if I needed well done in a hurry. Even then, we'd usually just drop a 5 pound meat press on it, then make a slit on the side so all the juice would drain out.

to the OP - at first, i thought you were crazy int he way you normally cook your steaks - 20 mins in the oven then searing it. But, everyone has their own way of doing things. I have never tried your way, thus I should not think you are crazy and really have no way of knowing if that works or not. On further thought, it's doesn't sound that nuts, and I could see it working. When I cook a whole filet, I put it in the oven at 450 for 15-20 minutes. I could see lower heat working just as well. In fact, baking it gives it a very delicate, even tenderness throughout.

Now, to the dude who says to boil it first, I still think that is nuts.

Edited for spelling, and to add, I still won't microwave my steaks.

I can get on board with the blow torch method. Meat creme brulee. Not sure if its in any books for accepted cooking methods tho.

quote:

---

I bet you $20.00 you couldn't tell the difference.

---

You're on. Now, how do we go about proving this?

this thread is grossing me the frick out


that said, people from philly know their meat.

Just a heads up, they're talking about y'all on the OT

quote:

---

F&D tailgate.

---

make it happen

A good well done steak is the juiciest way to cook it. The reason this is a surprise to many people is that most of the "moisture" you get in a steak isn't water sitting in the meat; it's the juice that comes when the protein breaks down.

This is a common misconception, but you know this to be true when you think about it. Why else do you think dry aged steaks are so juicy?

Therefore, when you don't cook a steak all the way through, you aren't breaking down the protein in the middle, which is the most flavorful. You're essentially forfeiting the best part of the steak.

Again, you know this to be true when you think about it. If you cook a chuck roast for 20 minutes it's going to be tough, dry, and bland. Slowly cooked for 4 hours, though, and it's delicious, tender, and juicy (unlike steaks, however, they fall apart due to the architecture of the protein/fat in those cuts).

When people think well-done steak tastes dry or bland, it's almost always because they haven't had a good one. To be honest, it's very hard to do it correctly (whereas making a "decent" medium rare steak is foolproof). Unless you're highly experienced at making perfect well-done steaks, I suggest you try this: next time you're at a really nice steakhouse, order the ribeye well-done. The dumbass server might roll his eyes, but that's because he's just like a bunch of other bobo's who think they know food when they don't. I guarantee you the chef there will know exactly what you want and will be able to serve you some of the best hot meat you'll ever put in your mouth.

But the question you are now entering is what kind of steak. You are talking of the juices from the protein in the meat, yes. However, anyone who eats a quality steak, especially prime grade, understands the moisture and tenderness comes from the fat marbled throughout. By overcooking the steak, you are there by leaching out the extra fat which is flavor and tenderness. With pot roast and such there is not a ton of fat, hence the toughness from cooking quickly. Yes it will get more tender from time but I will say most chefs will also roll their eyes and hope you ask for it butterflied to speed up the process.

quote:

---

A good well done steak is the juiciest way to cook it. The reason this is a surprise to many people is that most of the "moisture" you get in a steak isn't water sitting in the meat; it's the juice that comes when the protein breaks down.

---

That's retarded

I don't see what's wrong with what he posted.