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Discussion in 'The Mainboard' started by Talking Head, Oct 23, 2011.
Much better plan.
I don't see why you have to throw your wealth in our faces.
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
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).
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.
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
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.
Went all out with the surf and turf.
Grills are for football games and texans
Carefully marinated and pan-seered/finished steaks are for those who want to do things right.
"marinated"... this guy.
Salt + pepper is a marinade to me
I believe you meant seasoned
Some people say the cucumbers taste better pickled.
C'mon son...double the size of that steak next time at least
i thought it was a jimmy dean sausage patty at first
When half of your potato is as big as your steak, you are doing it wrong.
that lobster looks like a medium sized shrimp
Where are you people getting these mutant sized filets?
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...
Mini surf and turf is still surf and turf
I like it
Grill it in the shell, halved and don't burn. Make a butter sauce.
making a chuck eye steak right now....
screw all of you
My contribution from tonight
Love my steak rare but damn if that bottom one doesn't have a case of the Truman sear.
my contribution from a week or two ago
Nice. That looks fucking perfect. I am hungry now.
pardon my ignorance, but what's a truman sear?
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.
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
or boiling your steak in milk for 4 minutes and serving it
your milk steak is boiling sir
i like steak
that one actually had better grill marks on the other side. probably should have flipped it for the pic.
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
Ok, I have olive oil, evoo, corn oil, and vegetable oil...which would be best for searing without over smoking? TIA!!!!
Out of those? Go with the corn oil. It's still going to smoke. Good luck... let me know how it goes.
Yea I'll definitely report back. I'm not as concerned with the smoke, just don't want it to affect the flavor.
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...
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.
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?
the sear is the most important and it should be by eyeball. adjust from there.