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re: Anybody completely cut their steak up before taking the first bite?
Posted on 2/1/16 at 10:50 am to PearlJam
Posted on 2/1/16 at 10:50 am to PearlJam
quote:
No graying at that temp? I've been afraid to go that high.
none at all. That is still a pretty mild temperature. And theoretically there shouldnt be uneven cooking in the oven at any temp as long as you stay at the right internal temp. That is the whole point of using this method, is it not?
2
Posted on 2/1/16 at 10:50 am to CAD703X
quote:
ribeyes are plenty marbled; they don't need butter
Everything is better with a little unsalted butta
Posted on 2/1/16 at 10:51 am to Cosmo
I'll cut 2 to 3 pieces at a time but never the whole thing
Posted on 2/1/16 at 10:52 am to HeadChange
quote:
Some good posts in this thread using a cast iron and a stove.
there was even a method someone posted on the Food board, where you start the steak in a dead cold cast iron pan on the stove top. It prevents smoking if you have problems with that. Ive done that one a few times, actually works pretty well and takes like 10-12 minutes
Posted on 2/1/16 at 10:53 am to CAD703X
I will never complain about extra butter on anything. The butter-baste NY strips we do are fantastic IMO. Grilled meat is good, but it isn't the only way for me.
Assuming you order steaks at Ruth's and the like, they aren't putting them on a grill. They broil them in their special oven at 1800 degrees and sear. And then top with a butter pat.
Assuming you order steaks at Ruth's and the like, they aren't putting them on a grill. They broil them in their special oven at 1800 degrees and sear. And then top with a butter pat.
Posted on 2/1/16 at 10:53 am to Lester Earl
quote:
No graying at that temp?
i'm honestly lost about the whole 'graying' concept here.
WTF are y'all talking about? the only 'gray' i see is when i have guests over that want their shite well done
Posted on 2/1/16 at 10:53 am to Cosmo
Microwave on high for 6 minutes and serve with Heinz 57. 
Posted on 2/1/16 at 10:53 am to Lester Earl
quote:I thought it was about slowly bringing the entire piece of meat up to the same temp. I don't know what the temp is, but at some temp the steak cooks quickly enough where the outer portion cooks more quickly than the rest. That is what leads to the graying, I believe.
And theoretically there shouldnt be uneven cooking in the oven at any temp as long as you stay at the right internal temp. That is the whole point of using this method, is it not?
Posted on 2/1/16 at 10:53 am to LouisianaLady
quote:
They broil them in their special oven at 1800 degrees and sear.
yeah i dont have one of these
Posted on 2/1/16 at 10:54 am to CAD703X
quote:next time you grill a steak, cut into it and post a picture.
i'm honestly lost about the whole 'graying' concept here.
Posted on 2/1/16 at 10:55 am to CAD703X
Right, but the flavor there is far more like a reverse sear or cast iron steak. Nothing like a grilled steak. So if you like steaks in restaurants, you would like steaks cooked indoors.
This post was edited on 2/1/16 at 10:56 am
Posted on 2/1/16 at 10:55 am to Cosmo
I only cut off what's about to go in my mouth. Except for the initial cut to ensure that it's cooked properly. I don't have to worry about it cooking while on the plate very much. I'm usually half-way through before the waiter has left the table. Classy, I know
Posted on 2/1/16 at 10:56 am to PearlJam
quote:
next time you grill a steak, cut into it and post a picture.
who has time to take a pic when there's a steak to be eaten?
Posted on 2/1/16 at 10:57 am to LouisianaLady
quote:
Ruth's
=/=
quote:
top with a butter pat.
quote:
Ruth's
=
Posted on 2/1/16 at 10:58 am to LouisianaLady
quote:
So if you like steaks in restaurants, you would like steaks cooked indoors.
i'm going to be perfectly honest here; i haven't been to ruths or flemings in YEARS. i make a pretty mean steak and i am NOT paying $50-$100 for a cut of meat i can prepare myself for a fraction of the cost and enjoy it in the comfort of my house.
i think steakhouse prices have gotten a bit ridiculous.
Posted on 2/1/16 at 10:59 am to CAD703X
quote:
who has time to take a pic when there's a steak to be eaten?
I have a gallery of steaks that I have cooked.
This post was edited on 2/1/16 at 11:00 am
Posted on 2/1/16 at 11:00 am to CAD703X
quote:
next time you grill a steak, cut into it and post a picture.
there's some pics of some special CAD-aged steaks floating around the F&D board...
Posted on 2/1/16 at 11:00 am to CAD703X
quote:
i'm going to be perfectly honest here; i haven't been to ruths or flemings in YEARS. i make a pretty mean steak and i am NOT paying $50-$100 for a cut of meat i can prepare myself for a fraction of the cost and enjoy it in the comfort of my house.
i think steakhouse prices have gotten a bit ridiculous.
I don't disagree, but you are paying for more than just the cut/cook of steak. There isn't that much that I couldn't cook at home just as well and more economically than a restaurant.
Posted on 2/1/16 at 11:01 am to CAD703X
quote:touche
who has time to take a pic when there's a steak to be eaten?
In most grilled steaks, there is a small layer of gray meat between the seared outer crust and the perfect inner medium rare part. In very poorly or over cooked steaks, the gray layer is bigger. The reverse sear and sous vide are methods that can completely eliminate the gray layer.
Other methods done right, almost eliminates it anyway. Like the pic jones posted.
Posted on 2/1/16 at 11:01 am to CAD703X
quote:
i think steakhouse prices have gotten a bit ridiculous
Your posting the past couple of pages has been ridiculous.
I hope everyone is done in here.
Sfp, try the cast iron method I said.
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