How do I make the perfect steak?

Discussion in 'The Mainboard' started by Talking Head, Oct 23, 2011.

  1. PCH

    PCH 2017 & 2019 National Champions - Clemson Tigers
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    Put your skillet on the grill. Get it screaming hot. 7-800*

    Meanwhile, use a little olive oil and heavy kosher salt and pepper on each side of the steak. Also, melt some butter and thyme. Grill with th lid open for 3 minutes per side. Add butter right when you pull off the steak.


    This isn't complicated. The better the cut, the better the taste.
     
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  2. bradley z

    bradley z fuck off
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    polenta crispy yummy dude .
    I-ME PERSONALLY if I can , I like to insure myself a prime -prime .
    ya gotta have one package any-were you live .
    1 . a great rub with fresh groceries
    2 . the understanding of what- ever you use as a base to cook .
    I also enjoy a fine wood ( your choice .)
     
  3. AHebrewToo

    AHebrewToo Albino Hebrew Extraordinaire
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    Got a Searzall from Santa.

    Pretty excited to fuck with some bone-in ribeyes.

     
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  4. NilesIrish

    NilesIrish Come to Notre Dame, you can ride a horse.
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    Now I want a steak. Dicks.
     
  5. GeneralPaton

    GeneralPaton Courage is fear holding on a minute longer.
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    Seared some leftover prime rib in the cast iron and some over easy eggs for breakfast.

    It was outstanding :banderas:
     
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  6. NilesIrish

    NilesIrish Come to Notre Dame, you can ride a horse.
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    Seared left over prime rib is easily my favorite reheat. I throw on some montreal seasoning because I'm a heathen, but that deckle...
     
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  7. bradley z

    bradley z fuck off
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    even the ribs are yummy.
     
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  8. GeneralPaton

    GeneralPaton Courage is fear holding on a minute longer.
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    [​IMG]
    [​IMG]
    first crack at sous vide steak came out perfect. most tender steak I've ever eaten
     
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  9. CraigAnne Conway

    CraigAnne Conway Putting that ball into the basketball ring
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    Ordered my Anova this evening. Can't wait
     
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  10. IHHH

    IHHH Well-Known Member
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  11. AIOLICOCK

    AIOLICOCK Well-Known Member
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    Did u sear it?
     
  12. GeneralPaton

    GeneralPaton Courage is fear holding on a minute longer.
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    yeah but I probably had too much butter in the pan so it didn't get a great crust. didn't even matter, was incredible anyway
     
  13. ncrebel

    ncrebel Administrator
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    I got an Anova about a month ago and absolutely love it. Put a steak in there today before I saw this thread. Perfect, as always. That thing is awesome
     
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  14. Volholic16

    Volholic16 Well-Known Member
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    About how thick was the steak and how long did you let it go in the anova?
     
  15. GeneralPaton

    GeneralPaton Courage is fear holding on a minute longer.
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    it was about an inch, Anova recommended 40 min for med rare and it was perfect
     
  16. wes tegg

    wes tegg I'm a Guy's guy, guys.
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    I got an Anova and Foodsaver for Christmas. I did a whole beef tenderloin sous-vide last night. It was incredible.
     
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  17. IHHH

    IHHH Well-Known Member
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    You guys are cheating....

    But I envy you
     
  18. Mitch Cumstein

    Mitch Cumstein yells at cloud
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    interesting recipe in the family members around the holiday thread
     
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  19. IHHH

    IHHH Well-Known Member
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    A1 post
     
  20. AIOLICOCK

    AIOLICOCK Well-Known Member
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    40 minutes? Shit, should put that bad boy in there for like 4 hours, breh. :ohgosh:
     
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  21. Rebelution

    Rebelution I'm not superstitious but I am a little stitious.
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    Mississippi Rebels

    I guess you could but there is absolutely no reason to with that type of cut.
     
  22. mal630

    mal630 Well-Known Member
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    I had a 2.5 inch thick filet... The Joule recommended 2 hours.
     
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  23. Rebelution

    Rebelution I'm not superstitious but I am a little stitious.
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    Mississippi Rebels

    You will be fine at 2 hours, it's 4+ where the texture of the steak really starts to change. Also, you shouldn't really go longer than 2.5 hours if you are cooking at less than 130 degrees for food safety reasons.
     
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  24. mal630

    mal630 Well-Known Member
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    You think on the thicker steak it is ok at 1-1.5 hours? I was just following the app because I'm a novice.
     
  25. Rebelution

    Rebelution I'm not superstitious but I am a little stitious.
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    Mississippi Rebels

    Yeah that will definitely be fine. I always do an hour maybe a bit longer; if you are cooking steaks over 2 inches it probably wouldn't hurt to push it out to an hour and half or so. You really don't start to see any consistency change till over 4 hours so between 1 and 4 is essentially all the same. There are certainly cuts that will benefit from much longer cooks but it really isn't necessary for strips, ribeyes, filets, etc.
     
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  26. CraigAnne Conway

    CraigAnne Conway Putting that ball into the basketball ring
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    Got the foodsaver for xmas as well. Love that thing
     
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  27. undrtow

    undrtow learn to swim
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    Which foodsaver do you have? Link?
     
  28. CraigAnne Conway

    CraigAnne Conway Putting that ball into the basketball ring
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    FoodSaver V2244 Vacuum Sealing System with Starter Kit
     
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  29. PCH

    PCH 2017 & 2019 National Champions - Clemson Tigers
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    I use the water method or whatever it's called...
     
  30. Sex Fuckhead

    Sex Fuckhead Winter Came
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    I buy lean ground turkey then form it into a ribeye shape then I microwave it for 10 mins. Better than real steak.
     
  31. undrtow

    undrtow learn to swim
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    I do this as well. SIL is coming to live with us for a couple of months (:killme:) so we're going to start buying bulk and freezing more shit
     
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  32. C A N E

    C A N E Well-Known Member
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    Fuckin heathen
     
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  33. PCH

    PCH 2017 & 2019 National Champions - Clemson Tigers
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    Good luck.
     
  34. GeneralPaton

    GeneralPaton Courage is fear holding on a minute longer.
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    Not sure what I did differently tonight but since I was out of bags to sous vide I decided to give the reverse sear one last shot and it came out perfect this time. Incredible flavor. Really pissed at myself for fucking it up those previous attempts.
     
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  35. TAS

    TAS 20_ _ TMB Poster of the Year
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    Yeti steak is best steak

    [​IMG]
     
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  36. DrunkJester

    DrunkJester No longer drunk or funny.
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    Looks good, but what does that mean? Has the cooler company branched out to meat now?
     
  37. PCH

    PCH 2017 & 2019 National Champions - Clemson Tigers
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    This was 2 months before my sil moved in. undrtow how'd your ordeal work out?
     
  38. Jeffrey Lebowski

    Jeffrey Lebowski Obviously you're not a golfer
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  39. TAS

    TAS 20_ _ TMB Poster of the Year
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    Ice chest serves as a "redneck sous vide". Fill with hot water (135-140F), put steak in a freezer bag and let it sit in ice chest for 1-1.5 hrs. Pull out rare/medium rare steak and sear on cast iron
     
  40. Toast

    Toast Doowutchyalike
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  41. undrtow

    undrtow learn to swim
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    She found a place after living here way too long
     
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  42. devine

    devine hi, i am user devine
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    [​IMG]
    [​IMG]
     
  43. Fancy

    Fancy anyway...here's Wonderwall
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    Looks pretty damn good. You could also choose to cook it halfway like Truman though.
     
  44. bigred77

    bigred77 Well-Known Member
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    Devine cooked that?
    Good job ol chap
     
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  45. Dayneface

    Dayneface Touch & Go Like A Dantonio Heartbeat
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    This only further encourages me to gather round your bar.
     
  46. TC

    TC Tell me about your dream mosque
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    I'm calling bullshit. devine doesn't have those countertops. Also, who's the second steak for? Lmbo
     
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  47. PCH

    PCH 2017 & 2019 National Champions - Clemson Tigers
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    Devine with highlight reel steak(s)!
     
  48. devine

    devine hi, i am user devine
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  49. teel

    teel pucks on net
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    The steaks have been raised!
     
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  50. skiedfrillet

    skiedfrillet It's not a lie if you believe it.
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    Clemson Tigers

    this is a marvelous sear
     
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