- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
re: Anybody completely cut their steak up before taking the first bite?
Posted on 2/1/16 at 10:28 am to TheCaterpillar
Posted on 2/1/16 at 10:28 am to TheCaterpillar
quote:
Can you explain this method?
just do what you did except put it in the oven first. get it to your preferred temp
right before it hits temp, get your cast iron screaming hot
remove from oven and sear quick and super hot for a crust (like 1 min/side shite) then remove
i don't even think you have to let it rest
4
Posted on 2/1/16 at 10:29 am to SlowFlowPro
quote:bowl of warm water
how do you cook a 1"+ cut of steak where you get a good crust, hit the right temps, and have minimal grey?
Posted on 2/1/16 at 10:30 am to Lester Earl
quote:
its pretty hard to get a gray, uneven cook on a thick steak,
if you do the traditional one flip it's not all that difficult (esp on a charcoal grill)
quote:
do you have a meat thermometer?
multiple
Posted on 2/1/16 at 10:30 am to HeadChange
quote:I agree. In my scenario, you're just looking for whatever crap you have and brushing it on quick. You're not actually marinating and soaking for hours.
Or you could not ruin a nice piece of meat with stuff like that and just salt and pepper it. Marinades are for shitty/cheap cuts
This post was edited on 2/1/16 at 10:31 am
Posted on 2/1/16 at 10:30 am to SlowFlowPro
quote:
just do what you did except put it in the oven first. get it to your preferred temp
right before it hits temp, get your cast iron screaming hot
remove from oven and sear quick and super hot for a crust (like 1 min/side shite) then remove
i don't even think you have to let it rest
I think you are supposed to let it rest between the oven and the searing.
Posted on 2/1/16 at 10:30 am to SlowFlowPro
cast iron is for filets
open flame grill is for ribeyes
now i'm getting fricking hungry
open flame grill is for ribeyes
now i'm getting fricking hungry
Posted on 2/1/16 at 10:31 am to SlowFlowPro
quote:
just do what you did except put it in the oven first. get it to your preferred temp
right before it hits temp, get your cast iron screaming hot
remove from oven and sear quick and super hot for a crust (like 1 min/side shite) then remove
i don't even think you have to let it rest
What do you cook it on in the oven? Just use 2 cast irons so one can be super hot on the stove while the steak is in the oven?
How hot do you get the oven and how long do you cook? Do you flip?
Posted on 2/1/16 at 10:31 am to SlowFlowPro
quote:
i don't even think you have to let it rest
yea definitely are. 15 mins at the minimum
Posted on 2/1/16 at 10:32 am to SlowFlowPro
just watch this LINK
you are not getting that consistent of doneness with traditional methods on a grill
you are not getting that consistent of doneness with traditional methods on a grill
Posted on 2/1/16 at 10:32 am to LSUBoo
quote:
I think you are supposed to let it rest between the oven and the searing.
i haven't done it in months. i always youtube right before to make sure i'm doing it right when i do it
This post was edited on 2/1/16 at 10:32 am
Posted on 2/1/16 at 10:33 am to Salmon
seen it. believe it. just have no interest in waiting that long for a steak
Posted on 2/1/16 at 10:33 am to SlowFlowPro
quote:
if you do the traditional one flip it's not all that difficult (esp on a charcoal grill)
how long is your cooking time on a charcoal grill do you think?
Posted on 2/1/16 at 10:33 am to barry
When it's served on a super-hot plate, it sure as hell will.
Posted on 2/1/16 at 10:34 am to kilo1234
quote:
You should cut it into large pieces (in half, thirds, quarters, etc...depending on its size) so that the meat does not continue cooking. Nothing worse than ordering/cooking a medium-rare steak, only to have a medium-well steak by the time I eat it.
Know how I know that you don't have a clue how to properly cook a steak? Read your post again and you'll know.
If the cook knows what they are doing they will take the steak off at the proper temperature so that once the steak has rested (and thus finished cooking) it will be at the temperature that is was ordered.
Posted on 2/1/16 at 10:34 am to SlowFlowPro
Last time I had two nice thick ribeyes I did one solely on the BGE to medium rare, and one reverse sear, oven then BGE.
They both came out pretty awesome, even though I was aiming for medium on the reverse sear steak for the wife. One of the better medium cooked steaks I've had, since it was that temp throughout and not overcooked part of the way through.
They both came out pretty awesome, even though I was aiming for medium on the reverse sear steak for the wife. One of the better medium cooked steaks I've had, since it was that temp throughout and not overcooked part of the way through.
Posted on 2/1/16 at 10:34 am to TheCaterpillar
Posted on 2/1/16 at 10:34 am to SlowFlowPro
I've been doing a combo of cast iron in oil(medium to medium high heat) and finish with basting.
Oil in cast iron to cover whole area.
Flip steak every 30 seconds for about 5 minutes.
Pull steak and add butter to pan.
Baste steak with butter for 30 seconds on each side.
Pull and let rest.
Been a good method I've been using.
Oil in cast iron to cover whole area.
Flip steak every 30 seconds for about 5 minutes.
Pull steak and add butter to pan.
Baste steak with butter for 30 seconds on each side.
Pull and let rest.
Been a good method I've been using.
Posted on 2/1/16 at 10:35 am to Cosmo
I don't. Seems weird.
Posted on 2/1/16 at 10:35 am to Deactived
This thread is about to make me take an early lunch
Posted on 2/1/16 at 10:37 am to TheCaterpillar
quote:Cook low (200 degrees) until the internal temp is about 10 to 15 degrees short of your desired doneness. Then sear it.
What do you cook it on in the oven? Just use 2 cast irons so one can be super hot on the stove while the steak is in the oven?
How hot do you get the oven and how long do you cook? Do you flip?
This post was edited on 2/1/16 at 10:39 am
Page 6 of 11
Popular
Back to top
Follow TigerDroppings for LSU Football News