How do I make the perfect steak?

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

  1. AHebrewToo

    AHebrewToo Albino Hebrew Extraordinaire
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    Much better plan.
     
    friedskillet likes this.
  2. Dayneface

    Dayneface Touch & Go Like A Dantonio Heartbeat
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    I don't see why you have to throw your wealth in our faces.
     
  3. skiedfrillet

    skiedfrillet It's not a lie if you believe it.
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    i'd be happy to give you the 5$ steak from bilo i just picked up. it is beyond weak. but it was the best out of the selection they have, and it reminded me of why i never shop there
     
  4. BamaNug

    BamaNug A lot of problems with you ppl
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    Quick question:

    I don't have a heavy cast iron skillet, was wondering if I could do the dry-aging method and then use a grill (green egg).

    Anyone?
     
  5. GuyOnA_Buffalo

    GuyOnA_Buffalo Orphans, Cougars & What Not
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    A ceramic grill is hot enough, but still may not get a sear like the skillet. I haven't tried it personally, but if there's a grill that can, the green egg will. Let me know how it turns out.

    Another thought: if you have the cash in a grill like that, why not throw down $30 for a heavy duty cast iron skillet and put it on the grill? Then you get the sear and don't have to bother with smoking up the kitchen.
     
  6. Dayneface

    Dayneface Touch & Go Like A Dantonio Heartbeat
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    Definitely this.
     
  7. Nantucket

    Nantucket Northeastern Elitism+Alabama Downhome Sensibility
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    Had my first dry-aged steak in Chicago the other night. It was an Allen Brothers 22 oz bone-in ribeye. Sweet Jesus have mercy
     
    Dynkle likes this.
  8. BamaNug

    BamaNug A lot of problems with you ppl
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    So I've got a confession to make. I've always been a grill guy, never even attempted cooking a steak inside. I have a green egg so I've always grilled good steaks with no complaints. But it was raining tonight and I had already bought a steak so I went with the above method. I think I'm a changed man. One of the best steaks I've ever had. I had a nice filet and followed the instructions to a "T," even the specifically prescribed times. Amazing.

    :golfclap: GuyOnA_Buffalo
     
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  9. BamaNug

    BamaNug A lot of problems with you ppl
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    [​IMG]

    Went all out with the surf and turf.
     
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  10. Can I Spliff it

    Can I Spliff it Is Butterbean okay?
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    Grills are for football games and texans

    Carefully marinated and pan-seered/finished steaks are for those who want to do things right.
     
  11. fish

    fish Impossible, Germany
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    "marinated"... this guy.
     
    Tylers Kids likes this.
  12. Can I Spliff it

    Can I Spliff it Is Butterbean okay?
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    Salt + pepper is a marinade to me :idk:
     
  13. fish

    fish Impossible, Germany
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    I believe you meant seasoned
     
    Artoo likes this.
  14. Can I Spliff it

    Can I Spliff it Is Butterbean okay?
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    Some people say the cucumbers taste better pickled.
     
    btuck and bro like this.
  15. psk

    psk #1 stunna

    C'mon son...double the size of that steak next time at least
     
    NittanyLionz likes this.
  16. super city

    super city Well-Known Member

    i thought it was a jimmy dean sausage patty at first
     
  17. tee kay

    tee kay Watusi —> cutworm
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    haha
     
  18. Can I Spliff it

    Can I Spliff it Is Butterbean okay?
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  19. O-face

    O-face emotional support duck
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    When half of your potato is as big as your steak, you are doing it wrong.
     
  20. super city

    super city Well-Known Member

    that lobster looks like a medium sized shrimp
     
  21. Clubber Lang

    Clubber Lang High Potentate
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    Where are you people getting these mutant sized filets?
     
  22. BamaNug

    BamaNug A lot of problems with you ppl
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    Yea, was wondering the same thing. That filet was actually a little on the larger side. I don't prefer ribeyes and usually keep my filets about that size.

    I'd say it's pretty standard for a filet to be about half the size of a big baking potato...
     
  23. IrishLAX2

    IrishLAX2 Dude's car got a little dinged up
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    Mini surf and turf is still surf and turf

    I like it
     
  24. ats

    ats Well-Known Member

    .
     
    #224 ats, May 13, 2012
    Last edited: Nov 22, 2017
  25. tandin

    tandin very well known member
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    Grill it in the shell, halved and don't burn. Make a butter sauce.
     
  26. ats

    ats Well-Known Member

    .
     
    #226 ats, May 13, 2012
    Last edited: Nov 22, 2017
  27. bro

    bro Hey Hermano
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    making a chuck eye steak right now....

    screw all of you
     
  28. Black Falcon

    Black Falcon Carnivore and Voyeur
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  29. tandin

    tandin very well known member
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    yeah
     
  30. NoleNBlue

    NoleNBlue The fuck is that? It's an armoire.
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    My contribution from tonight

    [​IMG]
     
    Farva likes this.
  31. Black Falcon

    Black Falcon Carnivore and Voyeur
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    Love my steak rare but damn if that bottom one doesn't have a case of the Truman sear.
     
  32. Duval

    Duval On a gravy train with biscuit wheels
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    my contribution from a week or two ago

    [​IMG]
     
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  33. O-face

    O-face emotional support duck
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    Nice. That looks fucking perfect. I am hungry now.
     
  34. NoleNBlue

    NoleNBlue The fuck is that? It's an armoire.
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    pardon my ignorance, but what's a truman sear?
     
  35. Can I Spliff it

    Can I Spliff it Is Butterbean okay?
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    truman sear is a sear made by user truman. It's searing meat for 5 seconds on each side and then serving it with an entirely raw inside.
     
  36. psk

    psk #1 stunna

    they are having a butcher in the new farmer's market they are opening up dt! Supposedly going to have legit steaks. Opens the 5th and I'll definitely be going quite often if they have some good shit. Picked up three decent 2" ribeyes today to grill tomorrow afternoon. I'm still learning but I'll throw up some pics of the results tomorrow night
     
  37. supercity

    supercity TMB's house honky
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    or boiling your steak in milk for 4 minutes and serving it
     
  38. Can I Spliff it

    Can I Spliff it Is Butterbean okay?
    Donor

    [​IMG]
     
  39. bro

    bro Hey Hermano
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    your milk steak is boiling sir
     
    supercity likes this.
  40. ncrebel

    ncrebel Administrator
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    i like steak
     
  41. NoleNBlue

    NoleNBlue The fuck is that? It's an armoire.
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    that one actually had better grill marks on the other side. probably should have flipped it for the pic.
     
  42. Mr. Bean

    Mr. Bean Well-Known Member

  43. psk

    psk #1 stunna

    om nom nom. Just made three ribeyes kinda using that reverse sear method but I used the grill for all my heat. My grill gets extremely hot and I had it down to 350 for the first bit. Was great. Will post some pictures this evening. Weren't as thick as they seemed in the package but were still decently thick and damn good
     
  44. Room 15

    Room 15 Mi equipo esta Los Tigres
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    Ok, I have olive oil, evoo, corn oil, and vegetable oil...which would be best for searing without over smoking? TIA!!!!
     
  45. GuyOnA_Buffalo

    GuyOnA_Buffalo Orphans, Cougars & What Not
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    Out of those? Go with the corn oil. It's still going to smoke. Good luck... let me know how it goes.
     
  46. Room 15

    Room 15 Mi equipo esta Los Tigres
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    Yea I'll definitely report back. I'm not as concerned with the smoke, just don't want it to affect the flavor.
     
  47. ramszoolander

    ramszoolander Ferrous and Fabulous
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    Ok, I might be dense, but two things I need answered with this: 1) Is it possible to use a triple clad stainless skillet? One of my cast irons has a rough finish and it's a pain in the ass to clean. I prefer the stainless because it cleans well. I have the Calphalon equivalent of the All Clad stuff.

    2) I assume you just reduce times in the oven for a 1-1.5 inch steak? Sorry, just got these on a whim, so I couldn't get them cut to order...

    I'll :popcorn:
     
  48. GuyOnA_Buffalo

    GuyOnA_Buffalo Orphans, Cougars & What Not
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    The reason for a thick cast iron skillet is because we want it to hold temperature throughout the sear. Thats also why you want the surface of the steak dry when you sear it. If you use 1-1.5 inch steak, you'll reduce your time in the oven. You may take 5 seconds off the seat on each side. You just want the interior temp of the steak to reach 90 degrees.
     
  49. Room 15

    Room 15 Mi equipo esta Los Tigres
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    Steak was awesome. A little over cooked' I. Guessing cause it was a little thinner than what you described, but the flavor was great. Had some asparagus to go along with it that was phenomenal as well.

    To cook it less, would you cut time off the oven or off the sear?
     
  50. tandin

    tandin very well known member
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    the sear is the most important and it should be by eyeball. adjust from there.