How do I make the perfect steak?

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

  1. White Tajh Boyd

    White Tajh Boyd You've gotta be on the team to get a ring.
    Donor
    Clemson TigersAtlanta BravesCarolina PanthersCollege Football PlayoffUnited States Men's National Soccer Team

    468 degrees is the highest smoke point of any olive oil (extra light). If you are using it in the cast iron ribeye method in a 500+ degree skillet(the correct way) you are going to have a ton of smoke. It's science.
     
    CocknBalls and tandn like this.
  2. supercity

    supercity TMB's house honky
    Donor

    when on a budget, you go to the fucking butcher with a ski mask and fucking steal some prime strips like a man.

    you're acting like a fucking shit-stick armenian
     
  3. Can I Spliff it

    Can I Spliff it Is Butterbean okay?
    Donor

    It helps a bit. Frying the garlic makes it release a LOT of hits oils and perfumes it, so to speak. It's one of the prep steps in making curry from scratch (though they don't really fry the spices, they toast them first) and goes a good way in flavoring the crust or making a pan sauce from your drippings.
     
  4. Can I Spliff it

    Can I Spliff it Is Butterbean okay?
    Donor

    It's not gay to love supercity, is it?
     
  5. The Banks

    The Banks TMB's Alaskan
    Donor TMB OG
    Oregon DucksGreen Bay PackersDetroit Red WingsBayern Munich

    Only two oils I know of that have a 500+ smoke point is safflower and avacado
     
  6. Black Falcon

    Black Falcon Carnivore and Voyeur
    Donor

    :roll:

    It's :americafuckyeah:
     
  7. supercity

    supercity TMB's house honky
    Donor

  8. Mr. Bean

    Mr. Bean Well-Known Member

    yeah i agree with southside; this would burn the shit out of the garlic and add a burnt taste to the whole steak. that recipe you posted with the cab and rosemary sounded great though. would love to do lamb chops that way, maybe throw in some dijon with the wine.
     
  9. Barves2125

    Barves2125 "Ready to drive the Ferarri" - Reuben Foster
    Donor TMB OG
    Alabama Crimson TideAtlanta BravesManchester CityBirmingham LegionUnited States Men's National Soccer Team

    Nothing like a joke at the expense of Armenians everywhere. :beerchug:
     
  10. Stone Cold Steve Austin

    Stone Cold Steve Austin Tickler Extraordinaire
    Donor
    Alabama Crimson TideAtlanta Braves

    I just made hamburger helper and green beans. HTH!
     
    theel likes this.
  11. Can I Spliff it

    Can I Spliff it Is Butterbean okay?
    Donor

    Roll Gatdamn Tide!
     
  12. GuyOnA_Buffalo

    GuyOnA_Buffalo Orphans, Cougars & What Not
    Donor
    Texas RangersOklahoma City ThunderCleveland BrownsOklahoma Sooners

    Okay. Some of you are getting it partially right. Here's what you need to "reverse-sear" for a fork tender steak.

    You want to use a Strip loin (NY Strip), ribeye or filet. First off, you can't get your meat from a large chain like wal-mart. They "enhance" their steaks with extra water to increase weight and profit. You need to get meat from a small supermarket butcher, butcher shop, etc. Typically their steaks will have 20% less water in them. Make sure your steaks are thick. At least 1.5" up to 3".

    All you need to use to marinate is Kosher or Sea Salt (do not use table salt) and cracked pepper. Apply salt and pepper liberally to all sides and rub it in. You must let your steak marinate for 1 OR 2 hours. If you choose 2 hours: cover steaks and put in fridge for first hour, take steaks out and let them rest for another hour in order to reach room temp. If you just have an hour, let steaks marinate at room temp.

    This is the unconventional part. You now pat your steaks dry (this is very important) and place them directly on the oven rack (with a baking sheet on the rack beneath to catch juices). You turn your oven to 275 degrees and let steaks sit for 30 minutes. What you're doing here, is not necessarily cooking the steaks, but you are "dry-aging" them. What normally takes 2 weeks, you're doing in thirty minutes. You're also raising the internal temp of the steak to 90 degrees.

    After 30 minutes, you take steaks out and sear them on your stove top (preheat cast iron skillet at 75% for 15 minutes). It needs to be a heavy cast-iron skillet. You use canola or grape seed oil to lightly grease said skillet (I use grape seed oil, you can get it at any super market/ do not use olive oil, it will smoke too much and your steak will taste like shit) right before you put the steaks on. It will smoke some, there's nothing you can do about that.

    Sear steaks on skillet for 80 seconds per side and and 20-30 seconds on each edge of the steak. Let steaks rest for 10 minutes loosely covered with foil. Steaks come out FORK TENDER at medium rare temp.

    Thank me later. I will now take questions.
     
    #62 GuyOnA_Buffalo, Jan 20, 2012
    Last edited: Sep 28, 2015
    MODEVIL, stric006, DirtBall and 9 others like this.
  13. tandin

    tandin very well known member
    Donor

    boil your steak
     
    Joe_Pesci and General Dog like this.
  14. tandin

    tandin very well known member
    Donor

    that's an idiotic thing to say
     
    ZeroPointZero likes this.
  15. tandin

    tandin very well known member
    Donor

    to season oil properly you have to let the garlic come up to temp with the oil, and you wouldn't use minced garlic. this is almost entirely incorrect.
     
    ZeroPointZero likes this.
  16. tandin

    tandin very well known member
    Donor

    what kind of salt isn't sea salt?

    just tell people to use kosher salt.
     
  17. Redav

    Redav My favorite meat is hotdog
    Donor

    Lol at chuck-eye. Lol at marinate.
     
    steamengine likes this.
  18. GuyOnA_Buffalo

    GuyOnA_Buffalo Orphans, Cougars & What Not
    Donor
    Texas RangersOklahoma City ThunderCleveland BrownsOklahoma Sooners

    When you buy it, the package that says "Sea Salt" or "Kosher Salt" is the one to go with. Doesn't that make it easier for the average Joe reading this? The point is to not use typical table salt.
     
  19. tandin

    tandin very well known member
    Donor

    I just despise the term sea salt.

    all salt is sea salt goddamn it.
     
  20. GuyOnA_Buffalo

    GuyOnA_Buffalo Orphans, Cougars & What Not
    Donor
    Texas RangersOklahoma City ThunderCleveland BrownsOklahoma Sooners

    Sounds like a man who despises many terms and many things.
     
  21. supercity

    supercity TMB's house honky
    Donor

    Paula Deen uses sea salt
     
    Joe_Pesci likes this.
  22. JohnLocke

    JohnLocke Terminally Chill
    Donor
    Alabama Crimson TideChicago CubsMemphis GrizzliesTennessee TitansNashville Predators

    damnit i wanna make a steak now
     
  23. bro

    bro Hey Hermano
    Donor
    Tennessee VolunteersLos Angeles DodgersBuffalo BillsBuffalo Sabres

    Still eating chuck eye steaks bc I am a college student on a budget. Suck my dick
     
    Joe_Pesci and You like this.
  24. Clown Baby

    Clown Baby A good poster that wont whiff away while driving
    Donor

    Armenians are like the black people of white people
     
    dickerj, CocknBalls, wes tegg and 4 others like this.
  25. Ranch Wilder

    Ranch Wilder The voice of the Angels.
    TMB OG

    A little late to the game but I have been told I make a pretty damn good steal do here goes:

    It really is all about the meat and the more marbled the steak is, the better. NY strips are delicious but nothing beats a good ribeye so that should be the play.

    The first thing I like to do is rub some olive oil on both sides, as it will allow the meat to get that great crust that you can only get on the grill. Then I season liberally with salt and pepper. Finally, I like a little spice with my steak so I like to top it off with the Montreal spicy steak spices. The amount you put on will vary depending on how spicy you want it to get but just a few pinches on each side should do
     
  26. supercity

    supercity TMB's house honky
    Donor

    marbling is key but also how the cow is fed -- as it will change the flavor of that fat when it starts rendering. I like grass fed finished off with corn towards the end of the cow's life -- I have found that the fat comes off more buttery. I also try and get nicely aged beef if I can. I love the funk of a great aged steak.
     
  27. GuyOnA_Buffalo

    GuyOnA_Buffalo Orphans, Cougars & What Not
    Donor
    Texas RangersOklahoma City ThunderCleveland BrownsOklahoma Sooners

    Which is why the reverse sear method (I noted above) is the only way to get a nice restaurant quality steak w/out buying aged beef.
     
  28. Redav

    Redav My favorite meat is hotdog
    Donor

    Get a flank steak and put it in a flavor wave. Nothing better.
     
  29. bro

    bro Hey Hermano
    Donor
    Tennessee VolunteersLos Angeles DodgersBuffalo BillsBuffalo Sabres

    mmm...
     
  30. Ranch Wilder

    Ranch Wilder The voice of the Angels.
    TMB OG

    Continuing on, it's EXTREMELY important to let the steak rest before and after you put it on the grill. I usually cover with tin foil for about an hour and put it in the fridge. Then I take it out for 30 min and let the steak come to room temperature before I put it on the grill. This will allow for more even cooking. Make sure your grill is clean and spray with grill spray before you turn it on.

    Before I put the meat on, I like to bring the grill up to extremely high heat (600 degrees-ish) then bring it down to 450 when its time to cook. Instead of just flipping once, I always do one quarter turn of the steak on each side every 2-3 minutes or so. That will give you those grill marks that look all professional and shit. When its time to flip, I spread a little bit of butter on each side and then cook the steak until MEDIUM-RARE. Anyone who says otherwise is not an American and supports terrorism.

    Finally, I like to "tent" the steak for about five minutes under the foil so it can finish cooking. Let me know if you want me to post pics the next time I cook
     
  31. fish

    fish Impossible, Germany
    Los Angeles DodgersLos Angeles RamsLos Angeles KingsSouthern California Trojans

    I raise you a round steak in a Foreman grill.
     
  32. supercity

    supercity TMB's house honky
    Donor

    i will try that. thank you good sir.
     
    Harvey Updyke likes this.
  33. Croomsday

    Croomsday Born On A Mountain Raised In A Cave
    Donor
    Mississippi State BulldogsMemphis GrizzliesGrateful Dead

    do you enjoy golden corral as well...
     
  34. bro

    bro Hey Hermano
    Donor
    Tennessee VolunteersLos Angeles DodgersBuffalo BillsBuffalo Sabres

    dude... a buffet for around 10 bucks? Can't beat it!

    jk. shit is gross. But I do enjoy what shitty steaks I can afford and grill myself.
     
  35. bro

    bro Hey Hermano
    Donor
    Tennessee VolunteersLos Angeles DodgersBuffalo BillsBuffalo Sabres

    nice avatar dynk
     
  36. Croomsday

    Croomsday Born On A Mountain Raised In A Cave
    Donor
    Mississippi State BulldogsMemphis GrizzliesGrateful Dead

    replies to the same post in two separate posts /buckeyefuckingbro
     
  37. bro

    bro Hey Hermano
    Donor
    Tennessee VolunteersLos Angeles DodgersBuffalo BillsBuffalo Sabres

    :dealwithit:
     
  38. Menelaus

    Menelaus The Red-Haired King
    Donor
    Alabama Crimson TideReal Madrid

    You can dry age the steak yourself, in the fridge. Of course it takes a little longer:

    Wrap the steak in a single layer of paper towels and put on a cooling rack set
    inside a half sheet pan. Refrigerate 24 hours.

    Discard the paper towels, rewrap and return to the refrigerator, on the rack, for 3
    days. Change the paper towels again if it becomes damp and sticks to the steak.

    An hour before cooking, remove the steak from the refrigerator and remove the paper
    towels.

    (stolen from Alton Brown)
     
    Harvey Updyke likes this.
  39. GuyOnA_Buffalo

    GuyOnA_Buffalo Orphans, Cougars & What Not
    Donor
    Texas RangersOklahoma City ThunderCleveland BrownsOklahoma Sooners

    You've tried it? How well does it work?
     
  40. Menelaus

    Menelaus The Red-Haired King
    Donor
    Alabama Crimson TideReal Madrid

    My brother did it, and it worked pretty damn well. One of the better steaks he's made (and he's a ridiculously good cook). I'll probably try it myself sometime soon.
     
  41. GuyOnA_Buffalo

    GuyOnA_Buffalo Orphans, Cougars & What Not
    Donor
    Texas RangersOklahoma City ThunderCleveland BrownsOklahoma Sooners

    I'll try it right after I stock up on Baking Soda to filter the stank. Its definitely worth a shot though.
     
    OB likes this.
  42. fish

    fish Impossible, Germany
    Los Angeles DodgersLos Angeles RamsLos Angeles KingsSouthern California Trojans

    Is this where we post pics of steaks we've made?

    [​IMG]
     
  43. supercity

    supercity TMB's house honky
    Donor

    i am so hungry now.

    would not do my own aging in fridge for several reasons, including that when i buy a steak I am going to end up eating it. Longest I have waited is 24 hours while I let a grass fed strip sit in a miso/soy marinade
     
  44. undrtow

    undrtow learn to swim
    Donor
    Tiger Woods

    would destroy that right now

    or anytime, really
     
  45. CharlieKelly

    CharlieKelly What's your spaghetti policy here?
    Donor TMB OG

  46. Menelaus

    Menelaus The Red-Haired King
    Donor
    Alabama Crimson TideReal Madrid

    Buy more than one steak :idk:
     
    Clubber Lang likes this.
  47. Clubber Lang

    Clubber Lang High Potentate
    Donor

    What happens if you buy aged beef and do that method?
     
  48. GuyOnA_Buffalo

    GuyOnA_Buffalo Orphans, Cougars & What Not
    Donor
    Texas RangersOklahoma City ThunderCleveland BrownsOklahoma Sooners

    You're still raising the interior temp to 90 degrees, so the oven portion is needed. You're in no danger of over aging your steak with that method if thats the question.
     
  49. Menelaus

    Menelaus The Red-Haired King
    Donor
    Alabama Crimson TideReal Madrid

    [​IMG]
    [​IMG]
    [​IMG]
     
  50. Clubber Lang

    Clubber Lang High Potentate
    Donor

    Yeah, more or less curious about what might happen. Know a guy who got interested in making sausages at home and made the mistake of using a smoked pork shoulder once when trying to be creative.