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Started By
Message
2
Posted on 9/9/22 at 2:09 pm to Tiger Ryno
Not in my house. And I'm a guy with a working kitchen, not some random clown.
Posted on 9/9/22 at 2:19 pm to GRTiger
quote:
putting a cold steak on the grill causes the muscles to contract
Was the steak still mooing or something? If true, wouldn't a room temp. steak also "contract" since the grill is hotter than room temp.?
Posted on 9/9/22 at 2:28 pm to Mo Jeaux
It's possible the explanation wasn't about muscle contraction guys. I just know they said it impacted the tenderness.
I don't have the answers to these questions, so I'm not going to give any.
Eta
I think I remember the video though. I believe it was a meat church video when he went to truth bbq and smoked a brisket with the owner.
Could just be a brisket thing. Or he's drinking the Kool aid.
I don't have the answers to these questions, so I'm not going to give any.
Eta
I think I remember the video though. I believe it was a meat church video when he went to truth bbq and smoked a brisket with the owner.
Could just be a brisket thing. Or he's drinking the Kool aid.
This post was edited on 9/9/22 at 2:32 pm
Posted on 9/9/22 at 2:33 pm to Tiger Ryno
quote:
Muscles contracting? The cow is long dead by the time it hits the grill, son.
No List Eater opinion, no care.
Posted on 9/9/22 at 2:43 pm to Jax-Tiger
Take internal temperature of both before putting on the grill.
Posted on 9/9/22 at 4:53 pm to BoogaBear
quote:
Take internal temperature of both before putting on the grill.
Meathead says it takes much longer than most think for a steak to come to room temp (72). 2 hours for a 1.5" steak
quote:
I tried it with a 3/4" steak and a really accurate thermocouple. It took just more than an hour for the center to come to room temp. A 1 1/2" steak took just over two hours for the center to come to room temp. A 4 1/2 pound pork shoulder 31/3" thick took, are you ready for this, 10 hours! After two hours it was only 49°F in the center, and after four hours it was only 56°F.
LINK
This post was edited on 9/9/22 at 4:54 pm
Posted on 9/9/22 at 5:10 pm to Jax-Tiger
I think it depends on how you like your steak. I like it black and blue so do not let it come to room temperature and almost blacken it . Same thing for rare. If you like it more done and less contrast then let it be uniform surface to middle before you cook it.
Posted on 9/9/22 at 5:29 pm to Jax-Tiger
Updated in OP.
The colder steak was less done. If I cooked it longer, it would probably end up the same, IMO.
The outer crusts were very similar, IMO, as well.
I prefer the way the left one is cooked. I cooked that one the way I wanted to, as I was not going to risk the humiliation of posting a medium steak...
The colder steak was less done. If I cooked it longer, it would probably end up the same, IMO.
The outer crusts were very similar, IMO, as well.
I prefer the way the left one is cooked. I cooked that one the way I wanted to, as I was not going to risk the humiliation of posting a medium steak...
This post was edited on 9/9/22 at 5:32 pm
Posted on 9/9/22 at 6:19 pm to Jax-Tiger
I'd eat either one.
Just saying.
Just saying.
Posted on 9/9/22 at 6:52 pm to LSUBoo
I’d eat either one but the left would be preferable if I had my choice. I normally set frozen steaks out in the sink in no water or anything the morning I want to cook them that night. They are pretty close to room temp (still very slightly cool) when I get home at 5:15ish.
I then alway then sear over direct heat for 1 minute or so with the lid open to get a crust and then move it over for 3 mins or so with the lid down followed by a 5-10 min rest and they’re perfect for us (we like a rare plus to medium rare).
I then alway then sear over direct heat for 1 minute or so with the lid open to get a crust and then move it over for 3 mins or so with the lid down followed by a 5-10 min rest and they’re perfect for us (we like a rare plus to medium rare).
Posted on 9/9/22 at 7:06 pm to Jax-Tiger
Thank you for your service.
Posted on 9/9/22 at 7:56 pm to Jax-Tiger
Shouldn't temp have been the constant instead of time? Did we learn anything other than the obvious that a cold steak needs more time to cook?
Or was that in dispute?
Or was that in dispute?
This post was edited on 9/9/22 at 7:57 pm
Posted on 9/9/22 at 8:06 pm to Jax-Tiger
Was watching some food show or something about that. They were saying if you like a good sear and rare instead to pull it straight out the fridge. If you are more medium, med. well or well let it sit out and get to room temp. Or even if you wanted medium pull it out like 30 or 45 Minutes before. Something like that.
Posted on 9/9/22 at 8:47 pm to Jax-Tiger
Scientific exploration at its finest!
Reminiscent of the groundbreaking Denorex Shampoo experiment commercials.
Reminiscent of the groundbreaking Denorex Shampoo experiment commercials.
Posted on 9/9/22 at 8:51 pm to Jax-Tiger
Nice illustration. Also I would eat both. Lots of premature opinions here, but at a certain thickness, it definitely matters.
Posted on 9/9/22 at 9:17 pm to Jax-Tiger
Nice info, brother Jax.
Posted on 9/9/22 at 10:03 pm to GRTiger
quote:
Shouldn't temp have been the constant instead of time? Did we learn anything other than the obvious that a cold steak needs more time to cook?
Or was that in dispute?
Yes, that. But also it could relate to sear. The room temp one cooks for less time, you can get the fridge one cooked exactly the same with more sear.
Posted on 9/9/22 at 10:13 pm to GRTiger
Another factor to consider is the gradient. Both steaks appear to have the same thickness of "gray meat". If the cold steak were cooked longer to achieve similar doneness to the room temp steak, it would have more of the gray, overcooked surface area.
Posted on 9/9/22 at 10:48 pm to Jax-Tiger
I prefer the right steak. I’m a black and blue kind of guy.
I do notice there is not a lot of juice for either?
I do notice there is not a lot of juice for either?
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