How do I make the perfect steak?

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

  1. Truman

    Truman Well-Known Member
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    If you're funna talk shit at least tag me. Plus, I redeemed myself.:crossedarms:
     
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  2. Room 15

    Room 15 Mi equipo esta Los Tigres
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    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.
     
  3. Black Falcon

    Black Falcon Carnivore and Voyeur
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    Truman . You're right. Sorry bro.
     
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  4. Ric Flair

    Ric Flair The Nature Boy

    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!
     
  5. tandin

    tandin very well known member
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    I am so confused.
     
  6. colonel_forbin

    colonel_forbin Well-Known Member
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  7. Mr. Bean

    Mr. Bean Well-Known Member

     
  8. undrtow

    undrtow learn to swim
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    Wasted a good steak imo
     
  9. Corky Bucek

    Corky Bucek Hey there all you cool cats and kittens
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    fify
     
  10. Dayneface

    Dayneface Touch & Go Like A Dantonio Heartbeat
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    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.
     
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  11. ColeTrickle

    ColeTrickle 1-0 Culture, LLC
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    [​IMG]
     
  12. NoleNBlue

    NoleNBlue The fuck is that? It's an armoire.
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    Love steak, love pimento cheese. My hippo is skept as fuck at that combo.
     
  13. Ric Flair

    Ric Flair The Nature Boy

    I was too until I tried it. Now I'm a believer.
     
  14. GuyOnA_Buffalo

    GuyOnA_Buffalo Orphans, Cougars & What Not
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    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.
     
  15. Room 15

    Room 15 Mi equipo esta Los Tigres
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    I'll definitely be experimenting...gives me a reason to eat more steak. My arteries will hate me.
     
  16. Sub-Zero

    Sub-Zero ALL THE TOSTITOS!!!
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    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 :like: has been awarded.

    Next step is to char it. I like Pittsburgh style so need to get a better sear.

    Pics:
    [​IMG]
    [​IMG]
     
  17. tandin

    tandin very well known member
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    to answer the title: like this

    [​IMG]
     
  18. Sub-Zero

    Sub-Zero ALL THE TOSTITOS!!!
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  19. Duval

    Duval On a gravy train with biscuit wheels
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    this will also work:

    [​IMG]
     
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  20. fish

    fish Impossible, Germany
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    or this

    [​IMG]
     
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  21. Long Ball Larry

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    God damn, that's some nice sear.
     
  22. Redav

    Redav My favorite meat is hotdog
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    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.
     
  23. skiedfrillet

    skiedfrillet It's not a lie if you believe it.
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    i cut on my fan and open the windows. some have suggested using grapeseed oil though
     
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  24. Redav

    Redav My favorite meat is hotdog
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    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.
     
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  25. Duval

    Duval On a gravy train with biscuit wheels
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    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.
     
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  26. DrunKen Stabler

    DrunKen Stabler rolltide
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    or avocado oil, it's smoke point is around 520 says google
    [​IMG]
     
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  27. CocknBalls

    CocknBalls SCAR Tissue
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    Magnolia's?
     
  28. Ric Flair

    Ric Flair The Nature Boy

    Anson
     
  29. Clubber Lang

    Clubber Lang High Potentate
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    the hell, the steak's the same size as da scrimps. russett tater and baby asparagus too?
     
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  30. Arkadin

    Arkadin inefficiently efficent and unclearly clear
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    Yeah what is that a steak for ants
     
  31. wes tegg

    wes tegg I'm a Guy's guy, guys.
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    My favorite burger has pimento cheese and bacon on it, but I wouldn't do it with a steak. Possibly a steak sandwich, though.
     
  32. mrcjmann

    mrcjmann White Mandingo
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    Lobster tail, shrimp...it's all the same.
     
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  33. Arkadin

    Arkadin inefficiently efficent and unclearly clear
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    Steak is still some sort of strange size
     
  34. Clubber Lang

    Clubber Lang High Potentate
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    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.
     
  35. mrcjmann

    mrcjmann White Mandingo
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    No doubt that fucker is small.
     
  36. mrcjmann

    mrcjmann White Mandingo
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    Does she try to order sirloin tips at a steakhouse too?
     
  37. Clubber Lang

    Clubber Lang High Potentate
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    no clue. but did try to tell me to run what looked like 2" thick steaks at 10 minutes & 7 minutes on each side.
     
  38. Biggunz

    Biggunz Well-Known Member
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    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?
     
  39. GuyOnA_Buffalo

    GuyOnA_Buffalo Orphans, Cougars & What Not
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    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?
     
  40. TC

    TC Working from home
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    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
     
  41. I <3 bama cock

    I <3 bama cock Sharks are born swimming
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    you don't eat those pieces whole. you go across grain on eat bite
     
  42. Ric Flair

    Ric Flair The Nature Boy

    Yes in Charleston. I've had it many times on burgers and club sandwiches. Never heard of it on a steak before.
     
  43. skiedfrillet

    skiedfrillet It's not a lie if you believe it.
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    Clemson Tigers

    mayonaisse
     
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  44. skiedfrillet

    skiedfrillet It's not a lie if you believe it.
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    Clemson Tigers

  45. Sub-Zero

    Sub-Zero ALL THE TOSTITOS!!!
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    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?
     
  46. Biggunz

    Biggunz Well-Known Member
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    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.
     
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  47. Sub-Zero

    Sub-Zero ALL THE TOSTITOS!!!
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    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.
     
  48. AHebrewToo

    AHebrewToo Albino Hebrew Extraordinaire
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    Nah, that's definitely ranch dressing.
     
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  49. Biff Bridges

    Biff Bridges The words. You are good with the words man
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    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.
     
  50. fish

    fish Impossible, Germany
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  51. GuyOnA_Buffalo

    GuyOnA_Buffalo Orphans, Cougars & What Not
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    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.