How do I make the perfect steak?

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

  1. skiedfrillet

    skiedfrillet It's not a lie if you believe it.
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    i watched one of those Chef documentaries on Netflix and the italian chef was talking about how it ruins the flavor of the oil if you add it to the pan when it's already heated up. apparently you're supposed to heat the oil up with the pan, but idk i'd ask one of the cunty cooking posters like Rabid Rebelution or Drew63
     
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  2. NilesIrish

    NilesIrish Not a master fisher but I know bait when I see it
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    That is correct imo
     
  3. GuyOnA_Buffalo

    GuyOnA_Buffalo Orphans, Cougars & What Not
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    Prob is correct, just not how I was taught. Will try it. I think it was to lessen time oil was smoking in your house. I no longer reverse sear inside, so I’ll heat them oils.
     
  4. westcoastbias

    westcoastbias Well-Known Member
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    Any hot takes on a new gas grill? I have an egg so I'm looking for something to cook mostly for a family of 4 on weeknights. I'm looking in the quality/budget range of $500 - $1k. Also, and on topic, trying to figure out if a sear station is worth paying extra for. This grill from weber seems to be the consensus but it's more than I really want to spend at almost $1k https://www.weber.com/US/en/grills/gas-grills/genesis-ii-series/61012001.html?cgid=40#start=1

    Anyone got a strong affinity for their gas grill?
     
  5. GuyOnA_Buffalo

    GuyOnA_Buffalo Orphans, Cougars & What Not
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    ^thats what I bought. Had to order the natural gas version to hook up to house. Took me over 90 mins and three beers to put together. I splurged cause I wanted to see if they were worth it. So far so good. This will be my second summer using it, and I’m loving it. Consistent heat. No real hotspots (high wind causes the back side to cool). Time will tell if it’s worth the extra money. I used to buy cheaper and would have to replace every few years. I recommend, but it’s only been a year.
     
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  6. laxjoe

    laxjoe Well-Known Member
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    this is relatively inconsequential, but where is this part coming from? i have never seen anywhere claim that reverse searing "dry-ages" a steak. would be interested in reading more about that
     
  7. lfriend

    lfriend Well-Known Member
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    I'm not a big gas user, so I bought a cheap ass WM brand one for around ~150. Had it for 4 years now and it still fires up without any hassle, so can't complain.
     
  8. GuyOnA_Buffalo

    GuyOnA_Buffalo Orphans, Cougars & What Not
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    Ehh, not a great use of the phrase. You’re controlling temp, withdrawing moisture, concentrating flavor. Probably very good reason you cannot find literature on the same.
     
  9. Rabid

    Rabid Fan of: DQ Treats
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    That seems reasonable. If you add oil to a pan that is above the smoke point of the oil you will end up with a lot of smoke as well as bitter burnt flavors. I usually add the oil when I start heating the pan. When I get just a tiny bit of smoke I add the protein. This prevents burning the oil and filling your house with smoke. I use high smoke point oils so the pan is 450+ when I add the protein and that is more than enough to get a great sear.
     
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  10. Rabid

    Rabid Fan of: DQ Treats
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    I've seen America's Test Kitchen use terminology like that. Not that it actually dry ages it but that it gives an effect similar to that.

    Reading that, if I have the time, what I do for the best steak is similar except instead of in the oven, I use the BGE at 225-250 so that you get the added element of smoke. As for seasoning, you're best either doing it 2 hours in advance or within 10 minutes of putting the steak on. In-between those time causes moisture to come to the surface of the steak and it isn't reabsorbed until about 2 hours so it can have a negative impact on the sear (although I feel like that is less of an issue with the reverse sear method than for traditional sear). :twocents:
     
  11. devine

    devine Make Devine A Mod Again
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    How do I make the perfect NY strip steak on a charcoal grill
     
  12. IHHH

    IHHH Well-Known Member
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    You go buy a ny strip steak at around 45$, fire up the charcoal. Find a nice pair of jeans, a belt and nice bracelets. And cook it rare to medium rare.
     
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  13. skiedfrillet

    skiedfrillet It's not a lie if you believe it.
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    Who’s spending $45 on an uncooked strip
     
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  14. Detlef Schrempf

    Detlef Schrempf Well-Known Member
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    Team rib eye here as my favorite cut.
     
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  15. GeneralPaton

    GeneralPaton Courage is fear holding on a minute longer.
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    It’s so clearly the finest cut of meat on the planet.
     
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  16. IHHH

    IHHH Well-Known Member
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    I went a little high...

    Ny strip is contre filet right?
     
    #616 IHHH, Apr 13, 2019
    Last edited: Apr 13, 2019
  17. Detlef Schrempf

    Detlef Schrempf Well-Known Member
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    Strip is one of my least favorite cuts for the price imo.
     
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  18. IHHH

    IHHH Well-Known Member
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    Agreed, it looks good but it’s not a rib eye.

    My favs in order. The price doesn’t really affect the order, I would always pick a nice rib eye over a filet. But I appreciate all of them, some cuts just need a nice sauce.

    RIB eye $$$
    Bavette $$
    hanger $
    Macreuse $
    Filet $$$$
    Strip $$$
     
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  19. devine

    devine Make Devine A Mod Again
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    Same. NY we’re on sale tho
     
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  20. IHHH

    IHHH Well-Known Member
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    Who is spending money on bracelets?

    I think my joke went a little over your head
     
  21. skiedfrillet

    skiedfrillet It's not a lie if you believe it.
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    Nothing goes over my head. My reflexes are too fast
     
  22. CUAngler

    CUAngler Royale with Cheese
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    Absolutely my go to. I will switch it up occasionally and do strips with a peppercorn cream sauce or filet with a blue cheese crust and wine sauce but a prime ribeye is the perfect cut.
     
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  23. devine

    devine Make Devine A Mod Again
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    Might throw some mushrooms and onions on my NY strip tonight who knows I’m feeling pretty crazy lol
     
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  24. IHHH

    IHHH Well-Known Member
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    Just eat it already
     
  25. devine

    devine Make Devine A Mod Again
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    Shut up
     
  26. IHHH

    IHHH Well-Known Member
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    Ok
     
  27. pperc15

    pperc15 Well-Known Member
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    Wife brought home a porterhouse instead of a ribeye - not a bad substitute.
     
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  28. PCH

    PCH 2017 & 2019 National Champions - Clemson Tigers
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    Reverse seared some Ribeyes last night. Had leftovers and had some Peter lugers sauce with it. Lawd have mercy
     
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  29. Detlef Schrempf

    Detlef Schrempf Well-Known Member
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    Reverse searing is my favorite steak cooking method, consistently great results
     
  30. THF

    THF BITE THE NUTS, THUMB IN THE ASS!
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    If I am having steak, it’s a ribeye if it’s at home.

    If it’s a business dinner, usually it’s filet or a bone in filet.

    However if I am cooking a large meal for a bunch of people; tri tip is the goto meat.

    Oh and sous vide is the way to do it.
     
  31. MODEVIL

    MODEVIL Well-Known Member
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    What’s your sous vide Tri Tip method
     
  32. Pharm

    Pharm Right Handed
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    Chuck eye is a flavorfull less expensive cut
     
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  33. IHHH

    IHHH Well-Known Member
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    Just 40 years ago a rib steak was a cheap cut. You gotta go with your taste and forget about what’s trendy.
     
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  34. Detlef Schrempf

    Detlef Schrempf Well-Known Member
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    If I can find a good chuck eye I always buy them for this reason.
     
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