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Discussion in 'The Mainboard' started by Talking Head, Oct 23, 2011.
If you're funna talk shit at least tag me. Plus, I redeemed myself.
Yeah, and I was pretty happy with my sear. Good crust. Inside was just a tad too done. Still was good, looking forward to leftovers for dinner tomorrow.
Truman . You're right. Sorry bro.
I had a NY Strip at a 5 star restaurant a few weeks ago and it was topped with pimento cheese. I had never heard of this so it made me curious. I ordered it, and it was the best steak I've ever had. I made steaks tonight. Olive oil, sea salt, and pepper, and for the last two minutes I spread pimento cheese on top. Twas delish!
I am so confused.
Wasted a good steak imo
I honestly couldn't believe you were the Truman sear. I thought there must have been a Truman I didn't know about on this site.
Love steak, love pimento cheese. My hippo is skept as fuck at that combo.
I was too until I tried it. Now I'm a believer.
Scale back the oven time. Or you could just put it in a cold oven, set the temp and keep the oven time constant. It takes some adjustments.
I'll definitely be experimenting...gives me a reason to eat more steak. My arteries will hate me.
Had this bookmarked for when I got my cast iron...which I just got yesterday.
I didn't have enough time to fully dry age, but I did the rest with a slightly thinner publix steak as a test run (I have 2 local butchers with the good stuff). Bottom line is I made it medium instead of midrare, but the flavor was really good. Good and tender ribeye. Enjoyed thoroughly so a has been awarded.
Next step is to char it. I like Pittsburgh style so need to get a better sear.
to answer the title: like this
this will also work:
God damn, that's some nice sear.
When using the cast iron skillet indoor method, how do you guys avoid smoking up your entire house. Maybe I am doing it wrong but the one time I tried it, I set off our smoke alarms. The steak was awesome but not worth the smoke problem if I can't get that fixed.
i cut on my fan and open the windows. some have suggested using grapeseed oil though
Yea our fan is fucking useless. Have no idea why but it just sucks the air in and then blows it back out up above the stove. Really fucking stupid.
you can't avoid some smoke, but you need to get it seared and on the skillet before it smokes heavily. Once the oil starts smoking a lot, it is burned and will make whatever protein you're smoking taste bad.
as skillet said, you should use an oil with a high smoke point, such as grapeseed oil.
or avocado oil, it's smoke point is around 520 says google
the hell, the steak's the same size as da scrimps. russett tater and baby asparagus too?
Yeah what is that a steak for ants
My favorite burger has pimento cheese and bacon on it, but I wouldn't do it with a steak. Possibly a steak sandwich, though.
Lobster tail, shrimp...it's all the same.
Steak is still some sort of strange size
apparently so are medium well and medium rare to my mother in law .. "make mine medium rare" "put that back on the grill, it has pink in it".... dafuck.
No doubt that fucker is small.
Does she try to order sirloin tips at a steakhouse too?
no clue. but did try to tell me to run what looked like 2" thick steaks at 10 minutes & 7 minutes on each side.
Couple of things:
- Friggin sear looks like a well-prepared tuna. Nicely done, must have some awesome heat source.
- What's the steak sitting on?
That looks fucking awesome! Would've been even more tender had you cut it across the grain. What all do you have in that mash?
Clemsurf are you from SC? I thought that pimento cheese thing was sort of a local tradition. There are a bunch of places in Cola that do it on burgers and I have seen it offered on steak before as well
you don't eat those pieces whole. you go across grain on eat bite
Yes in Charleston. I've had it many times on burgers and club sandwiches. Never heard of it on a steak before.
Any tips for better sear than what i showed above greatly appreciated.
Does the oil make a big difference on the sear? Maybe just didnt have it hot enough? "Dry-age" it more?
Your sear's not bad....but the reason some others are showing theirs with a cut side is so you can tell how much of the steak has been overcooked as a result of the sear. Look at the one tandn posted.....it transitions from seared outside to med rare over a distance of about 1/8"-1/4", leaving the rest of the steak properly cooked. You can enhance this effect by simply using thicker steaks, but generally it's a result of having a supremely hot source of heat which requires less time to seer, therefore cooking less of the meat underneath.
What you have is a typical pan sear. tandn's is not. I'd guess the same for fish, as well.
Got it. I am going for more of a charred outside so maybe just need to turn the heat up. I probably had it around the 70% of a gas stovetop. Preheated for a good 10-15 minutes.
Nah, that's definitely ranch dressing.
To me, the perfect temp on your cast iron is 1 degree below the smoke point of your oil. Right at a minute on both sides plus a minute on the fat side of the steak. All this after 15 minutes in the oven at 250.
butter basting helps with your sear also
Correct, but if you cut it perpendicular to what is shown in the picture... you don't have to cut 1 inch strips for desired effect.