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Discussion in 'The Mainboard' started by Talking Head, Oct 23, 2011.
Which of these methods will work with electric stoves, gas stoves, and/or grilled?!?
OB with post of the year?
Lol, I have made the mistake of buying the "smoked" sausage and then smoking it.
I endorse this post.
tried it tonight, fucking delicious, thanks.
What a spoiler!
This method intrigued me so I gave it a run tonight with a NY strip. Followed it to a T, but my steak was a bit more done than I would've preferred (probably due to the cut being right about 1.5"). It was quite tender and delicious so I will try again with some modified times.
This method is also intriguing to me since I've always been interested in the "dry aging", but don't have the facilities. Will try at next opportunity.
Just cooked ribeyes for myself and my boys using this method. Fantastic result. Thank you.
No wonder you have the beetus, Paula Dean.
I've always gotten the a sirloin (Publix has some decent cuts for the price, Wal Mart is usually more fat than anything, or if you have a good meat market somewhere locally do it that way), then I'll quick marinate with Dale's (30 minutes, flipping the steak every 5-10 minutes so that it's nice and marinated on both sides.) and put a little garlic salt on the steak as well. Throw it on the grill, I flip more often than I probably need to make sure that both sides are cooked evenly without burning. Every time I flip the steak over I also use the excess Dale's that's in the marinating pan to pour a little on the steak so that it's basically cooking in the juices. Leave it on there to the desired preference (Medium Rare is the GOAT IMO)
For sides; I do asparagus that has been brushed with olive oil and covered with sea salt and pepper. Put them in tin foil and throw on the grill as well and let them cook for a while until you get the desired crunch or lack thereof.
Then, take a few russet potatoes, dice them up and place on a piece of tin foil that has been covered with a little bit of olive oil. Then cut up an onion and dice some garlic with it as well. Mix the onions, garlic and potatoes on the tin foil and then put a little sea salt and pepper on it. Fold over the tin foil where it makes a pouch and throw it on the grill for about 20-30 minutes or until the potatoes are soft/hard enough for your liking.
Do the same thing with potatoes except I use a little italian dressing and seasoning salt
Jesus that sounds terrible. Sirloin with Dales huh? I think I'll just save me some time and money and buy a bag of fuckin beef jerky.
This a troll post?
Nah... He actually got the medium rare part right.
I like Dale's
You must post on the bunker.
Why should I not broil the entire time?
Hot tub your steak. It involves putting a steak in a zipper or vacuum bag and warming it in a 100°F water bath for 1 hour prior to cooking. The steak will now have an internal temp around 82°F, well above the usual "room temperature" most cooks use. Since most folks grill a steak to around 125°, the steak only has to rise 40°F or so during the cook. The cook times are really fast, sometimes just a sear on thinner steaks. The doneness is very even across the cross section while allowing you to produce undiluted flavors on the exterior of rare or on the low end of medium rare steaks. Nicknamed the "Hot Tub Method" on the Big Green Egg Forum, this method is gaining popularity on steaks, roasts & chops.
Won't get the same sear on the outside.
I used these basic steps this weekend for a pot roast (have done it before) minus the oven and it was ridiculously good. Prepping and cooking meat this way is always easy
3lb chuck roast, make a lite rub (salt and pepper some other dried herbs), sear all sides set aside.
Throw in a small pad of butter and yellow onion.
15mins later carrots, garlic and celery, peppers if you want.
After another 10 mins, deglaze with some decent red wine and beef stock, place the chuck roast back in the pot, throw in some small halved yellow potatoes and sliced mushrooms and just let it simmer away. Just flip the chuck roast after 45-60 mins or so and salt and pepper as needed as everything reduces.
worth the wait and work
I wonder if tandn has an opinion on sous vide steak.
1. 1.5-2.0 in. thick steak of your preference to room temp and seasoned with S & P and that is all (ribeye, strip, filet)
2. Heavy cast-iron skillet brought up to temp.
3. About 1/4 inch (once melted) rendered duck fat in the skillet
4. Once duck fat begins to let off a little smoke you are ready to go.
5. Sear/shallow fry on both sides to achieve a dark brown crust. You can flip back and forth if necessary to avoid carbon deposits on the meat. Once your crust turns from brown to black it will taste like a pack of cigarettes so you may have to play around with the heat while cooking. If the pan is hot enough, you will be at about rare/mid-rare when you get a nice crust on both sides. Figure in how dense the cut you are using is for timing as well.
6. You don't need to go into the oven unless you are going over medium which should be about never, if the crust is developed and it still needs to cook a little longer just lower your heat and finish in the pan (a little extra imparted duck fat never hurt anyone)
7. A drizzle of glace is ok for a little accent of flavor but a good steak doesn't need sauce. Maybe a drizzle of condiment quality evoo if you have it. Need quality meat for a quality result so don't be cheap with your product. This method departs a little extra fat into the meat from the duck fat so prime grade is not necessary. Best method for a filet I've found, I usually won't eat them because they are too lean, flavorless, and over-priced but this gives solid flavor.
This was passed along to me about a month ago, and I've only tried it once, but it worked pretty spectacularly. My oven doesn't quite get to the 500 degree mark, so I'll adjust the times a little on the second attempt tonight. This is all C&P, in case that wasn't obvious. The only slight modification I used (and will again tonight) is the addition of a little grapeseed oil (or something else with a HIGH smoke point) in the pan for the searing part.
2 Filet Mignon or New York Steaks
Fresh Ground Pepper
1 very small pat of butter
(Yes, folks that is really all you need. Trust me. Anything else just takes away from the flavor of a good steak.)
Place your steaks out on the counter 20 minutes before cooking them. This gives them some time to shed refrigerator temperatures and come closer to room temperature. (Don’t worry, we’re cooking them on 500 degrees for sufficient time to kill any bacteria.)
Place a skillet in the oven and preheat to 500 degrees. When the oven reaches 500 degrees, leave it for about 10 minutes. This lets the skillet really soak in the heat.
Remove the skillet to the stove top on high heat. Sear the steaks for 30 seconds on each side. This creates a brown crust.
Move the steaks (pan and all) into the 500 degree oven. Roast for 2 minutes. Set a timer. This is an exact science.
After 2 minutes, flip the steaks, and roast for 2 more minutes.
Remove from the oven, cover the pan with foil for 2 minutes. The steaks continue to cook, but come to a rolling stop on rising temperature.
Serve with the very littlest pat of butter on the top of each.
This cooks the steaks to a perfect medium rare assuming that you have a steak that is 1 to 1 1/2 inches thick.
How Not to Screw it Up
Steaks can vary in thickness, you may not like medium rare, all of these things contribute to how long you need to cook. The ABOSLUTE best way to determine if your steaks are perfect inside is to get a remote meat thermometer. That is, a thermometer that puts the probe into the meat, but allows you to have a display that is outside of the oven. Like this one at Cooking.com.
If you are cooking with an electric stove top, make sure the burner is already heated to high before moving the pan from the oven. You don’t want to lose any heat.
I’ve found this method optimal for 2 steaks in a pan (3 if they are filet mignon). Any more than that, and you are crowding them out. If you are making more and need to work in batches, heat two pans when you preheat the oven. Leave one in while you start the first steaks. Complete the first ones through to the aluminum foil step before starting the next. If you make the steaks that need to be more well done first, they will continue cooking on the heat of the first pan while you finish off the second (and still be warm to serve). However, I strongly recommend that you use a digital meat thermometer to monitor the temperature.
Later today or tomorrow, I’ll add a post on cooking temperatures for beef, so that you all can know what temp to cook to for rare, medium rare, medium, etc.
You need to become a Vegan.
Everyday this thread gets bumped I buy a steak for dinner. Heading to the local joint to pick up a ribeye after work to try johnnyromance's method.
correct in assuming this means the oven is off when you initially put the steak in there?
Tried this method last night, holy fuck was it delicious. I now see why wimminz get their panties wet at the thought of eating at The Melting Pot.
I bet this is all outstandingly mediocre.
When I tried it, I kept the oven on. Could explain why mine was overcooked.
need official johnnyromance clarification, before 7pm central time preferably
Should've clarified: if your steak is 1.5" thick, put in cold oven; 3"-put in preheated oven. Anything in between, it's your choice depending on your preference.
Got 2 johnnyromance steaks currently resting.
I just used this method on a ribeye and my kitchen looks like it's been on fire. I used grape seed oil but damn it's smoky in here.
Just had 2 steaks with the sear and oven method. Used tandn 's whiskey and vinegar (didn't have any broth used some butter...don't chastise me please) with the fat and the topping was awesome. The steak got just a tad overdone (a little above medium....) and it was a really old steak but the flavor was excellent and with a few more attempts I think I can get it down close to perfect.
Love the tmb, I love my old methods of cooking steak but love trying new ones and these were great.
The one thing I like about my kitchen is that the vent is awesome. Didn't have to deal with a lot of smoke.
Apparently my exhaust fan sucks. I cut it on high before I started but it couldn't even attempt to keep up with the smoke.
Well, we're waiting.
How did they come out for you?
When you lay down that kind of sear, it's going to smoke. The grapeseed oil alleviates some. Might I suggest a $16,000 Viking range/vent setup? I can't afford one, but that'd sure take care of it.
It was pretty damn tasty. I was impressed. Perfect medium rare.
I think I'll just have to deal with the smoke. I'll put a fucking box fan in one of the kitchen windows before I lay down that kind of cash on a range/vent.