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Getbig Main Boards => Gossip & Opinions => Topic started by: BiGHer on March 02, 2012, 04:30:15 PM
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I have a 1 inch thick, 10 oz, Sirloin steak... No grill available, but stove top and over are... Any reccomendations on how to cook this? I have a few different ways that I like to, but I'm looking for some new suggestions... Steak is defrosting now
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Sear and then finish in oven
1) Leave steak out for about 30 mins. to get it to room temp
2) Pre-heat oven to 500deg
3) heat cast iron pan. use a little olive oil, get it to near smoking
4) pat steak dry, then use favorite dry rub....then rub a little olive oil on it
5) sear the steak approx 75 sec per side
6) bake in oven for about 5 mins, take out and let rest for about 4 - 5 mins
easy as that....nice and medium rare....bake for less if you want more rare. DO NOT cut into it to see how done it it.
If you had NY strip, I would suggest searing for 2mins on the fatty side first...draws flavor up into steak
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Sear and then finish in oven
1) Leave steak out for about 30 mins. to get it to room temp
2) Pre-heat oven to 500deg
3) heat cast iron pan. use a little olive oil, get it to near smoking
4) pat steak dry, then use favorite dry rub....then rub a little olive oil on it
5) sear the steak approx 75 sec per side
6) bake in oven for about 5 mins, take out and let rest for about 4 - 5 mins
easy as that....nice and medium rare....bake for less if you want more rare. DO NOT cut into it to see how done it it.
If you had NY strip, I would suggest searing for 2mins on the fatty side first...draws flavor up into steak
Adonis is gonna` kill you for this post Curt!
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I got some sirloin i'm gonna grill later. However, Kranks recipe sounds pretty damn good.
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I have a 1 inch thick, 10 oz, Sirloin steak... No grill available, but stove top and over are... Any reccomendations on how to cook this? I have a few different ways that I like to, but I'm looking for some new suggestions... Steak is defrosting now
Do you have a Beer Cooler?
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Do you have a Beer Cooler?
No, I don't. The steak is in a vacuum pack right now. I do have plenty of tupperware for ice and cold water, but I'm not sure what' you're thinking...??
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No, I don't. The steak is in a vacuum pack right now. I do have plenty of tupperware for ice and cold water, but I'm not sure what' you're thinking...??
We were going to Sous Vide for a perfectly cooked steak with zero effort.
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Do you have an instant read thermometer?
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Do you have an instant read thermometer?
No sir, don't have that either
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Sear and then finish in oven
1) Leave steak out for about 30 mins. to get it to room temp
2) Pre-heat oven to 500deg
3) heat cast iron pan. use a little olive oil, get it to near smoking
4) pat steak dry, then use favorite dry rub....then rub a little olive oil on it
5) sear the steak approx 75 sec per side
6) bake in oven for about 5 mins, take out and let rest for about 4 - 5 mins
easy as that....nice and medium rare....bake for less if you want more rare. DO NOT cut into it to see how done it it.
If you had NY strip, I would suggest searing for 2mins on the fatty side first...draws flavor up into steak
this is not the way to do it
getting olive oil to smoking point on cast iron... this will completely cook the steak in minutes
get a regular skillet
butter
heat till butter is brown on MEDIUM flame
sear steak 1 minute on each side
put steak in oven at 450 degrees for 3... this will take a 1 inch steak to rare
also, put sea salt and coarse black peper on steak, los and lots of it, liek a layer of it on one side, leave other side untouched
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sous vide a steak = no method? lol really?
wrapping a steak, cooking it for 30 mins in fuckng water = no effort?
dont ask adonis about cooking
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Adonis is gonna` have to get resourceful.
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No sir, don't have that either
If I were you, I`d put the steak in the Fridge and go out and get a digital Instant Read Thermometer. You can get them around 10 bucks or so at any grocery store. There is no point in playing a guessing game with valuable meat. Its a complete waste actually.
You can do the palm test, but its totally inaccurate. Your goal should be perfectly cooked meat 100 percent of the time. Why wing it?
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If I were you, I`d put the steak in the Fridge and go out and get a digital Instant Read Thermometer. You can get them around 10 bucks or so at any grocery store. There is no point in playing a guessing game with valuable meat. Its a complete waste actually.
You can do the palm test, but its totally inaccurate. Your goal should be perfectly cooked meat 100 percent of the time. Why wing it?
Not a problem, what after I have the thermometer?
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this is not the way to do it
getting olive oil to smoking point on cast iron... this will completely cook the steak in minutes
get a regular skillet
butter
heat till butter is brown on MEDIUM flame
sear steak 1 minute on each side
put steak in oven at 450 degrees for 3... this will take a 1 inch steak to rare
also, put sea salt and coarse black peper on steak, los and lots of it, liek a layer of it on one side, leave other side untouched
Just horrible. Bringing Olive Oil to a smoking point is an absolute NO-NO precisely because it has a very low smoke point and when it hits that point, it turns instantly rancid, producing incredibly off flavors.
If you want to ruin your meat, follow this morons advice.
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lol, doesnt know hwo to cook a steak without a thermometer
i swear to god people must be retarded
there's a good reason no one uses this method to cook in the kitchen, on paper it makes sense, in reality its not that simple to use a thermometer
if after 3 minutes in the oven, adn this is after searing, u are not sure if it is cooked... push meat down with ur finger, if it pushes back even a little put, it is done
u ask adonis how to cook a steak and he says go buy a meat thermometer, the loser never cooked a steak in his life thats what that means
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no, it will pretty much taste the same smoking point or not, it will stink up ur apartment but the taste is not the problem with oil smoking
especially on cast iron, this is just too high a temperature,it will cook the srewak all the way through in minutes
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steaks that thick i only cook on the weber grill and use indirect heat to cook it after searing it ....
Oven pan cooking i tend to only do Think sliced Steaks... i say you coat the pan with Olive Oil on high flames (season steak with Salt and Pepper), sear it on one side for a min or flip it over and turn heat down to medium and let cook for 10min or til its done to your taste
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1. Make sure you pat your steak COMPLETELY dry. You want it as dry as you can get.
2. Heat 1 tbsp Vegetable Oil Medium High Heat until just smoking. DO NOT LET IT SMOKE or you will have to start over.
3. Cook Steaks 3-5 Minutes Per side until well browned.
4. Check Temperature with Digital Thermometer and remove from heat at 120 degrees.
5. Tent with foil for 10 minutes. DO NOT CUT INTO YOUR MEAT for 10 Minutes.
There. Should be easy enough for a pefect sear and pefectly cooked steak.
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no, it will pretty much taste the same smoking point or not, it will stink up ur apartment but the taste is not the problem with oil smoking
especially on cast iron, this is just too high a temperature,it will cook the srewak all the way through in minutes
http://bbq.about.com/od/grillinghelp/a/aa061607a.htm
You put a skillet on the stove, pour in a couple of tablespoons of oil, turn up the heat and the phone rings. A few minutes of distraction and you have thick, black smoke billowing out of your skillet. What happened? It was only oil. You hadn't even started cooking yet.
What happened was that you hit the Smoke Point for that oil. The smoke point of oils and fats is the temperature when it breaks down and fails as a lubricant. When oil breaks down it forms a whole host of bad things, including stuff that can give you cancer. There are also things in that broken oil that will cause foods to stick and that taste very bad. Knowing how hot the oil you are using can get will help you avoid the Smoke Point. Below is a list of the most popular oils and fats.
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steaks that thick i only cook on the weber grill and use indirect heat to cook it after searing it ....
Oven pan cooking i tend to only do Think sliced Steaks... i say you coat the pan with Olive Oil on high flames (season steak with Salt and Pepper), sear it on one side for a min or flip it over and turn heat down to medium and let cook for 10min or til its done to your taste
Nails, if I had it my way, I would always cook my steaks on a grill... indirect heat is also a great move.
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lol, the retard quotes me wikipedia or something
those pics u post, the recipes, it is all indeed bullshit? i didnt think anyone would go that far to create a fake persona
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Shit,I`m gonna` make a steak.....getting fucking hungry again.
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bookmarked for future reference. True Adonis my be queer but the man can cook a steak ;D
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Well, there are a few decent ideas on this thread, but I did call out Adonis, so I'm gonna give Adonis idea a try. I'll let you guys know how it goes... thanks!
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no he cant lol, thermometer, lol
like i said
salt pepper steak
brign to room temp
butter on skillet, medium heat until butter is brown
put steak 30 seconds to 1 minute on each side
into the oven 3-5 minutes 450 degrees
no fucking thermometers needed, 3-4 minutes for 1 inch thick steak = rare, 4-5 for medium rare, 5-6 medium, 6-7 throw in the garbage because u ruined it
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bookmarked for future reference. True Adonis my be queer but the man can cook a steak ;D
Not to sound gay,but I`ve known the dude for 10 years from the boards....real good guy and an owning machine.
His schtick is to get people riled up,and he is great at it......look at apply85.....Adam`s loving this shit!! ;D
OK,I`ll take my tongue out of his ass now,but he is a good guy.
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good guy?
he doesnt cook anything
in another thread he said searing a steak then putting it in broiler is a way to cook steak, BROILER SEARS STEAK, if u put it in seared it will buuuuuurn
anyone who uses theromometer to cook steak = rtard
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good guy?
he doesnt cook anything
in another thread he said searing a steak then putting it in broiler is a way to cook steak, BROILER SEARS STEAK, if u put it in seared it will buuuuuurn
anyone who uses theromometer to cook steak = rtard
Hey,I`m far from a chef....I just cook simple everyday fare,but i like his cooking threads.
You seem to know a lot also........just differing opinions most likely.
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Just out of curiousity. What do you guys think TA's kitchen's look like? Fancy, old, dirty, spotless, etc?
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looks liek nothing, these pics he posts up are taken from other people's shit
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looks liek nothing, these pics he posts up are taken from other people's shit
Do you think he has 2 kitchens?
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I gave your mother a 6.5 inch sirloin.
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when dude pretends to be some kind of expert cook
then you ask him how to cook a steak and he says thermometer,
it's like if a guy says he has 20 inch biceps at 6%, and you ask him how he did it, and he tells says rubber bands hanging upside down from monkey bars, u undersand he is lying at some point, either 20 inch biceps or how to get them
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when dude pretends to be some kind of expert cook
then you ask him how to cook a steak and he says thermometer,
it's like if a guy says he has 20 inch biceps at 6%, and you ask him how he did it, and he tells says rubber bands hanging upside down from monkey bars, u undersand he is lying at some point, either 20 inch biceps or how to get them
So you're flat out calling him a liar then? TA, what say you on this matter? 85 is calling your bluff.
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So you're flat out calling him a liar then? TA, what say you on this matter? 85 is calling your bluff.
Its obvious that he is a dumbass. All the pics I posted are mine indeed.
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when dude pretends to be some kind of expert cook
then you ask him how to cook a steak and he says thermometer,
it's like if a guy says he has 20 inch biceps at 6%, and you ask him how he did it, and he tells says rubber bands hanging upside down from monkey bars, u undersand he is lying at some point, either 20 inch biceps or how to get them
A Thermometer is what any restaurant worth its salt or any chef or cook worth anything uses for meat, custards, candy, chocolate, breads, cakes and on and on.
You are a moron.
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good guy?
he doesnt cook anything
in another thread he said searing a steak then putting it in broiler is a way to cook steak, BROILER SEARS STEAK, if u put it in seared it will buuuuuurn
anyone who uses theromometer to cook steak = rtard
Uh, you made that up. Nobody ever said that. Please post the quote where you claim this is said.
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I just season all of my steaks with salt and pepper, throw it on a hot griddle to sear the meat and finish it off broiling it in the oven in its own natural juices.
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Steak is tenting.
Not sure why so many people here have an issue with the meat thermometer. Yeah, you can do a good job without one, but many a top chef use them... My father is an excellent cook and uses one with most meats. When preparing a meal kitchens are usually a very active place and thermometers take out the guess work and make sure the meat is cooked properly while allowing you to cook side dishes, etc without worrying.
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this is not the way to do it
getting olive oil to smoking point on cast iron... this will completely cook the steak in minutes
get a regular skillet
butter
heat till butter is brown on MEDIUM flame
sear steak 1 minute on each side
put steak in oven at 450 degrees for 3... this will take a 1 inch steak to rare
also, put sea salt and coarse black peper on steak, los and lots of it, liek a layer of it on one side, leave other side untouched
Yes, because the executive chef who taught me this is full of shit. ::)
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1. Make sure you pat your steak COMPLETELY dry. You want it as dry as you can get.
2. Heat 1 tbsp Vegetable Oil Medium High Heat until just smoking. DO NOT LET IT SMOKE or you will have to start over.
3. Cook Steaks 3-5 Minutes Per side until well browned.
4. Check Temperature with Digital Thermometer and remove from heat at 120 degrees.
5. Tent with foil for 10 minutes. DO NOT CUT INTO YOUR MEAT for 10 Minutes.
There. Should be easy enough for a pefect sear and pefectly cooked steak.
this. but without the thermometer :)
you can also cook it in salt free butter. then whilst the steak is resting. use what's left in the frying pan to make a sauce with single cream andmushrooms or whatever you like.
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Its obvious that he is a dumbass. All the pics I posted are mine indeed.
Yeah, but you were pulling our chain about your DCS and the Viking.
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Can't beat staying in on a Friday and arguing about steak.
Steak = serious business.
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Can't beat staying in on a Friday and arguing about steak.
Steak = serious business.
:D
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Can't beat staying in on a Friday and arguing about steak.
Steak = serious business.
Already had mine. I'm too lazy to do all that fancy shit. Just seasoned it, and threw it on the grill. Few minutes each side, rest, and eat. Don't know about all that fancy shit, but the grilling method works for me.
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Can't beat staying in on a Friday and arguing about steak.
Steak = serious business.
Really, it doesn't become an arguement until TA shows up. The haters just don't wanna believe him. I'm starting to doubt him too. :o
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Adonis, good job man. I overcooked it slightly to medium, but it was still very good!
Apply85, I added your course salt and pepper to one side suggestion, also very good!
Thanks everyone... seems like we have a few guys who know their way around a kitchen... i'll ask for more recipe's in the future as I progress through my off season.
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lol, the retard quotes me wikipedia or something
those pics u post, the recipes, it is all indeed bullshit? i didnt think anyone would go that far to create a fake persona
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good guy?
he doesnt cook anything
in another thread he said searing a steak then putting it in broiler is a way to cook steak, BROILER SEARS STEAK, if u put it in seared it will buuuuuurn
anyone who uses theromometer to cook steak = rtard
No, searing is not through the broiler....searing involves a direct contact to a heated surface. When you have encrusted steak, they will sometimes put it under the broiler to cook the topping
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In my opinion, that is the color you want to see when you cut into a prime cut of meat.
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A Thermometer is what any restaurant worth its salt or any chef or cook worth anything uses for meat, custards, candy, chocolate, breads, cakes and on and on.
You are a moron.
Exactly....because all chefs just walk around with a thermometer for shits and giggles.
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lol, the retard quotes me wikipedia or something
those pics u post, the recipes, it is all indeed bullshit? i didnt think anyone would go that far to create a fake persona
So 85, what exactly do you think TA is bullshitting about?
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here op. a great recipe here :)
Grilled Ribeye Steak with Onion-Blue Cheese Sauce
(http://i.imgur.com/Wi8aR.jpg)
Good grief.
Help me.
Help me now.
This was delicious.
Good steaks do not need sauce. But they’re every bit as delicious with a good sauce as they are on their own. And as much steak as we eat in our household, I like to change things up. This sauce is actually almost a “side dish”—substantial and delicious.
You’ll absolutely love it.
(http://farm3.static.flickr.com/2437/3882575117_b4a7e4da33.jpg)
Grab a large onion. Very large.
(http://farm3.static.flickr.com/2489/3882575387_77b6054cd5.jpg)
Cut it in half from root to tip…
(http://farm4.static.flickr.com/3663/3882575655_5331c6ac87.jpg)
Then peel off the outer layer and make relatively thick slices. Not huge, but definitely not thin.
(http://farm3.static.flickr.com/2607/3883368608_bae7355908.jpg)
(http://farm3.static.flickr.com/2500/3883368956_343e5abac3.jpg)
Melt 1/2 stick (4 tablespoons) butter in a heavy skillet over high heat.
(http://farm3.static.flickr.com/2545/3882576543_6197596de3.jpg)
When it’s all melted…
(http://farm3.static.flickr.com/2602/3882576809_8c99681405.jpg)
Throw in the sliced onions.
(http://farm3.static.flickr.com/2424/3882577435_7f6ac8cdfa.jpg)
Stir them around, then let them sit and cook over high heat. Stir them only occasionally; we want them to get nice and brownish/black.
(http://farm3.static.flickr.com/2609/3883370592_4b9caa7d82.jpg)
Meanwhile, grab a ribeye steak—whatever thickness you like.
(http://farm3.static.flickr.com/2520/3883371000_d7ce479042.jpg)
Heat up the grill outside, or be lazy like me and heat up a grill pan. Add lots of butter so it’ll get brown.
(http://farm3.static.flickr.com/2514/3883371932_bfbb28e3a2.jpg)
Since the sauce is so flavorful, all we need to do with the meat is season it with salt and pepper.
(http://farm3.static.flickr.com/2656/3883372486_0c4ee8f75a.jpg)
(http://farm3.static.flickr.com/2471/3882579849_d6262178d8.jpg)
Throw it diagonally on the grill pan, and season the other side. Watch the steak and turn it as it cooks to get the nice grill marks.
(http://farm3.static.flickr.com/2551/3883373244_baf8afee47.jpg)
While the steak cooks, go ahead and make the (very easy) sauce.
(http://farm3.static.flhttp://farm3.static.flickr.com/2451/3883375132_60c65764da.jpgickr.com/2482/3883373590_a516ca4d67.jpg)
Turn the skillet with the onions down to low heat…
(http://farm3.static.flickr.com/2659/3882581053_bd066c1b25.jpg)
Then pour in 3/4 to 1 cup heavy cream.
(http://farm3.static.flickr.com/2560/3882581781_717ea34e73.jpg)
Ask for forgiveness while you’re at it.
You’re gonna need it. This is a crime.
(http://farm3.static.flickr.com/2451/3883375132_60c65764da.jpg)
(http://farm3.static.flickr.com/2575/3883375598_8459fbef54.jpg)
Heat it all up…
(http://farm3.static.flickr.com/2636/3882583013_daf86464d2.jpg)
And stir it gently as it cooks. Slowly the white cream will take on the color of the caramelized onions and your soul will sing.
(http://farm4.static.flickr.com/3467/3883376500_88c06b6177.jpg)
You want to cook it for 3 to 5 minutes, or until the sauce thickens and reduces by about half. If it gets too thick (it shouldn’t), you can splash in a little beef broth.
(http://farm3.static.flickr.com/2234/3882583875_96bab09f99.jpg)
Ahhh. Perfect.
(http://farm3.static.flickr.com/2487/3882584301_4efb780206.jpg)
But I’m about to go one better. Dump in 1/2 cup crumbled blue cheese.
Please do this, even if you think you don’t like blue cheese. Please? Blue cheese? Please?
(http://farm3.static.flickr.com/2668/3882584865_191fa4b8f7.jpg)
Now stir it around while the cheese melts and makes the sauce even more creamy than it was before.
(http://farm3.static.flickr.com/2551/3882585335_32a5f27056.jpg)
Oh my gosh. Oh my…my…gosh.
(http://farm3.static.flickr.com/2547/3882586293_6e6541da39.jpg)
To serve, make a nice, generous bed of sauce on a large plate.
This dish is for, shall we say, hearty appetites.
(http://farm3.static.flickr.com/2546/3883379640_6020d77de9.jpg)
(http://farm3.static.flickr.com/2629/3882586989_159460f0f4.jpg)
Then place the steak, which is now grilled (medium rare) to perfection, right on top!
(http://farm3.static.flickr.com/2543/3883380420_e4e8133374.jpg)
Press down slightly to get the sauce to spread to the edges of the steak.
(http://farm3.static.flickr.com/2477/3883380838_ccc8c1813e.jpg)
(http://farm4.static.flickr.com/3454/3883381668_187453ae0e.jpg)
I want my mommy.
(http://farm3.static.flickr.com/2498/3882589115_e0ff1cb335.jpg)
I want my mommy now.
(http://farm3.static.flickr.com/2604/3883382532_f74c22fc1c.jpg)
(http://farm3.static.flickr.com/2454/3883382922_161fa35504.jpg)
Can I tell you something? This was so good, I almost cried. The medium rare steak was good enough…
(http://farm3.static.flickr.com/2608/3883383314_e76bbaee3e.jpg)
But the sauce was absolutely sublime.
Make this for your sweetie or best friend this weekend!
They’ll love you even more than they already do.
http://thepioneerwoman.com/cooking/2009/09/grilled-ribeye-steak-with-onion-blue-cheese-sauce/
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Really, it doesn't become an arguement until TA shows up. The haters just don't wanna believe him. I'm starting to doubt him too. :o
I don't doubt that he takes his cooking seriously.
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Ingredients
2 whole Ribeye Steaks
2 Tablespoons Butter
Salt
Pepper
4 Tablespoons Butter
1 whole Very Large Yellow Onion, Sliced
1 cup Heavy Cream
1/2 cup Crumbled Blue Cheese
Preparation Instructions
Salt and pepper both sides of the steaks. Grill in 2 tablespoons butter until medium rare.
Saute onions in 4 tablespoons butter over high heat. Cook for 5 to 7 minutes, or until dark and caramelized. Reduce heat to simmer and pour in cream. Cook for 3 to 5 minutes, or until reduced by half. Stir in blue cheese until melted. Serve steaks on generous portion of sauce.
Faint.
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Brad,I dropped a load looking at those pics.............good food porn bro!
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Brad,I dropped a load looking at those pics.............good food porn bro!
Brad is the master of eye candy. :D
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Brad is the master of eye candy. :D
That he is "Twaddle" !
::)
Just kidding man. ;)
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what do u mean exec chef taught you
and now if u say the wrong things, u gotta know ive had my hands in the restaurant industry, so im not some bookworm liar like ta
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what do u mean exec chef taught you
and now if u say the wrong things, u gotta know ive had my hands in the restaurant industry, so im not some bookworm liar like ta
why you getting so vexed over this? thermometers are widely used these days for cooking meats. been meaning to get one myself actual. i wouldn't it for cooking a steak though, lol.
infact, i saw heston blumenthal use a thermometer just the other week.
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i dont know what u mean by u saw someone
thomas keller made a vid sous viding steak
but he would never do this in a restraunt
why?
steak is amazing from restaurants point of view, its done in 10 minutes and either sear/oven or broiler happens to cook it perfectly
while to sous vide it it would take half hour, not to mention wrapping it in plastic, which means it has to be cooked before hand, but this can not be done with steak... when steak is cold and uncooked, it retains moisture, once u bring it to the temperatures of cooking it starts to push out water, even if its wrapped in plastic, the water will go between plastic and meat, but it wont be inside the meat
also there is a problem in regards to health protocols in the united states, food is not allowed to be kept at room temp after its cooked, has to be either cold or hot, so sous viding a steak in the morning to be fired and served in dinner is not a possibility unless u specifically train staff to break the rules,adn this of course happens but not all chefs have th eballs to break rules this way
adonis wants to be god of cooking or something, lol can u believe how much effort the retard puts into looking for pictures and recipes? its funny to me thats all
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apply85, would you like to see TA's kitchen? :D
(http://imagesus.homeaway.com/mda01/355f86a8350f87a428186169e88e7a37a7ed5328)
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and theromemters.. no they are not used in restaurants unless ur talking tgi fridays lol
closest thing is a little thin piece of medal, i forget the name, basically an opened paper clip thats used to stick inside, then u put it on the back of ur hand to see if its warm, this is used for roasts however, not steak, steak is the easiest thing to cook in the world
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cant u see this is a pic from a catalog or something that sells things, not a stain on the range, pretty much no equipment except for 2 blenders or something, whos kitchen looks like thta? lol
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cant u see this is a pic from a catalog or something that sells things, not a stain on the range, pretty much no equipment except for 2 blenders or something, whos kitchen looks like thta? lol
I'm joking that's not his kitchen, his kitchen looks nothing like that. I've seen it.
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good guy?
he doesnt cook anything
in another thread he said searing a steak then putting it in broiler is a way to cook steak, BROILER SEARS STEAK, if u put it in seared it will buuuuuurn
anyone who uses theromometer to cook steak = rtard
Uh, you made that up. Nobody ever said that. Please post the quote where you claim this is said.
The broiler method after searing is an ancient trick. Great one nonetheless. Sous Vide with a reverse sear produces the most consistent results however.
i spent two minutes to help uunderstand ta is nothing but a liar
and krank, what exactly dont u understand?
go sear steak then put it in broiler
it will burn
broiler put the surface of the steak next to high temp, this carmelizes surface, which is also why u sear a steak. u understand now?
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here op. a great recipe here :)
Grilled Ribeye Steak with Onion-Blue Cheese Sauce
(http://i.imgur.com/Wi8aR.jpg)
Good grief.
Help me.
Help me now.
This was delicious.
Good steaks do not need sauce. But they’re every bit as delicious with a good sauce as they are on their own. And as much steak as we eat in our household, I like to change things up. This sauce is actually almost a “side dish”—substantial and delicious.
You’ll absolutely love it.
(http://farm3.static.flickr.com/2437/3882575117_b4a7e4da33.jpg)
Grab a large onion. Very large.
(http://farm3.static.flickr.com/2489/3882575387_77b6054cd5.jpg)
Cut it in half from root to tip…
(http://farm4.static.flickr.com/3663/3882575655_5331c6ac87.jpg)
Then peel off the outer layer and make relatively thick slices. Not huge, but definitely not thin.
(http://farm3.static.flickr.com/2607/3883368608_bae7355908.jpg)
(http://farm3.static.flickr.com/2500/3883368956_343e5abac3.jpg)
Melt 1/2 stick (4 tablespoons) butter in a heavy skillet over high heat.
(http://farm3.static.flickr.com/2545/3882576543_6197596de3.jpg)
When it’s all melted…
(http://farm3.static.flickr.com/2602/3882576809_8c99681405.jpg)
Throw in the sliced onions.
(http://farm3.static.flickr.com/2424/3882577435_7f6ac8cdfa.jpg)
Stir them around, then let them sit and cook over high heat. Stir them only occasionally; we want them to get nice and brownish/black.
(http://farm3.static.flickr.com/2609/3883370592_4b9caa7d82.jpg)
Meanwhile, grab a ribeye steak—whatever thickness you like.
(http://farm3.static.flickr.com/2520/3883371000_d7ce479042.jpg)
Heat up the grill outside, or be lazy like me and heat up a grill pan. Add lots of butter so it’ll get brown.
(http://farm3.static.flickr.com/2514/3883371932_bfbb28e3a2.jpg)
Since the sauce is so flavorful, all we need to do with the meat is season it with salt and pepper.
(http://farm3.static.flickr.com/2656/3883372486_0c4ee8f75a.jpg)
(http://farm3.static.flickr.com/2471/3882579849_d6262178d8.jpg)
Throw it diagonally on the grill pan, and season the other side. Watch the steak and turn it as it cooks to get the nice grill marks.
(http://farm3.static.flickr.com/2551/3883373244_baf8afee47.jpg)
While the steak cooks, go ahead and make the (very easy) sauce.
(http://farm3.static.flhttp://farm3.static.flickr.com/2451/3883375132_60c65764da.jpgickr.com/2482/3883373590_a516ca4d67.jpg)
Turn the skillet with the onions down to low heat…
(http://farm3.static.flickr.com/2659/3882581053_bd066c1b25.jpg)
Then pour in 3/4 to 1 cup heavy cream.
(http://farm3.static.flickr.com/2560/3882581781_717ea34e73.jpg)
Ask for forgiveness while you’re at it.
You’re gonna need it. This is a crime.
(http://farm3.static.flickr.com/2451/3883375132_60c65764da.jpg)
(http://farm3.static.flickr.com/2575/3883375598_8459fbef54.jpg)
Heat it all up…
(http://farm3.static.flickr.com/2636/3882583013_daf86464d2.jpg)
And stir it gently as it cooks. Slowly the white cream will take on the color of the caramelized onions and your soul will sing.
(http://farm4.static.flickr.com/3467/3883376500_88c06b6177.jpg)
You want to cook it for 3 to 5 minutes, or until the sauce thickens and reduces by about half. If it gets too thick (it shouldn’t), you can splash in a little beef broth.
(http://farm3.static.flickr.com/2234/3882583875_96bab09f99.jpg)
Ahhh. Perfect.
(http://farm3.static.flickr.com/2487/3882584301_4efb780206.jpg)
But I’m about to go one better. Dump in 1/2 cup crumbled blue cheese.
Please do this, even if you think you don’t like blue cheese. Please? Blue cheese? Please?
(http://farm3.static.flickr.com/2668/3882584865_191fa4b8f7.jpg)
Now stir it around while the cheese melts and makes the sauce even more creamy than it was before.
(http://farm3.static.flickr.com/2551/3882585335_32a5f27056.jpg)
Oh my gosh. Oh my…my…gosh.
(http://farm3.static.flickr.com/2547/3882586293_6e6541da39.jpg)
To serve, make a nice, generous bed of sauce on a large plate.
This dish is for, shall we say, hearty appetites.
(http://farm3.static.flickr.com/2546/3883379640_6020d77de9.jpg)
(http://farm3.static.flickr.com/2629/3882586989_159460f0f4.jpg)
Then place the steak, which is now grilled (medium rare) to perfection, right on top!
(http://farm3.static.flickr.com/2543/3883380420_e4e8133374.jpg)
Press down slightly to get the sauce to spread to the edges of the steak.
(http://farm3.static.flickr.com/2477/3883380838_ccc8c1813e.jpg)
(http://farm4.static.flickr.com/3454/3883381668_187453ae0e.jpg)
I want my mommy.
(http://farm3.static.flickr.com/2498/3882589115_e0ff1cb335.jpg)
I want my mommy now.
(http://farm3.static.flickr.com/2604/3883382532_f74c22fc1c.jpg)
(http://farm3.static.flickr.com/2454/3883382922_161fa35504.jpg)
Can I tell you something? This was so good, I almost cried. The medium rare steak was good enough…
(http://farm3.static.flickr.com/2608/3883383314_e76bbaee3e.jpg)
But the sauce was absolutely sublime.
Make this for your sweetie or best friend this weekend!
They’ll love you even more than they already do.
http://thepioneerwoman.com/cooking/2009/09/grilled-ribeye-steak-with-onion-blue-cheese-sauce/
Excellent suggestion!!!! I love ribeye and grilled/carmelized onions!!!!
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here is the reason bad cooks really like the idea of sous vide
to them it seems like there is no way to fuck it up, it brings the meat to exactly the temp u want
so they think, oh obv then people use it in restaurants
no, good cooks have no problem cooking a steak to the temp they want using traditional methods
big big problem with sous vide is the length of time it takes to cook something with it, that is a lot of time for the protein to push out water, too long to really use it for a steak, i tried it personally on a steak and it didn't go well, first because it dries out the meat, second because u have to sear it after which will bring the temp higher. in other words if u want a rare steak seared using sous vide, u have to calculate what effect the searing will have and sous vide it not to fully rare, but just bellow rare
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here op. a great recipe here :)
Grilled Ribeye Steak with Onion-Blue Cheese Sauce
(http://i.imgur.com/Wi8aR.jpg)
Good grief.
Help me.
Help me now.
This was delicious.
Good steaks do not need sauce. But they’re every bit as delicious with a good sauce as they are on their own. And as much steak as we eat in our household, I like to change things up. This sauce is actually almost a “side dish”—substantial and delicious.
You’ll absolutely love it.
(http://farm3.static.flickr.com/2437/3882575117_b4a7e4da33.jpg)
Grab a large onion. Very large.
(http://farm3.static.flickr.com/2489/3882575387_77b6054cd5.jpg)
Cut it in half from root to tip…
(http://farm4.static.flickr.com/3663/3882575655_5331c6ac87.jpg)
Then peel off the outer layer and make relatively thick slices. Not huge, but definitely not thin.
(http://farm3.static.flickr.com/2607/3883368608_bae7355908.jpg)
(http://farm3.static.flickr.com/2500/3883368956_343e5abac3.jpg)
Melt 1/2 stick (4 tablespoons) butter in a heavy skillet over high heat.
(http://farm3.static.flickr.com/2545/3882576543_6197596de3.jpg)
When it’s all melted…
(http://farm3.static.flickr.com/2602/3882576809_8c99681405.jpg)
Throw in the sliced onions.
(http://farm3.static.flickr.com/2424/3882577435_7f6ac8cdfa.jpg)
Stir them around, then let them sit and cook over high heat. Stir them only occasionally; we want them to get nice and brownish/black.
(http://farm3.static.flickr.com/2609/3883370592_4b9caa7d82.jpg)
Meanwhile, grab a ribeye steak—whatever thickness you like.
(http://farm3.static.flickr.com/2520/3883371000_d7ce479042.jpg)
Heat up the grill outside, or be lazy like me and heat up a grill pan. Add lots of butter so it’ll get brown.
(http://farm3.static.flickr.com/2514/3883371932_bfbb28e3a2.jpg)
Since the sauce is so flavorful, all we need to do with the meat is season it with salt and pepper.
(http://farm3.static.flickr.com/2656/3883372486_0c4ee8f75a.jpg)
(http://farm3.static.flickr.com/2471/3882579849_d6262178d8.jpg)
Throw it diagonally on the grill pan, and season the other side. Watch the steak and turn it as it cooks to get the nice grill marks.
(http://farm3.static.flickr.com/2551/3883373244_baf8afee47.jpg)
While the steak cooks, go ahead and make the (very easy) sauce.
(http://farm3.static.flhttp://farm3.static.flickr.com/2451/3883375132_60c65764da.jpgickr.com/2482/3883373590_a516ca4d67.jpg)
Turn the skillet with the onions down to low heat…
(http://farm3.static.flickr.com/2659/3882581053_bd066c1b25.jpg)
Then pour in 3/4 to 1 cup heavy cream.
(http://farm3.static.flickr.com/2560/3882581781_717ea34e73.jpg)
Ask for forgiveness while you’re at it.
You’re gonna need it. This is a crime.
(http://farm3.static.flickr.com/2451/3883375132_60c65764da.jpg)
(http://farm3.static.flickr.com/2575/3883375598_8459fbef54.jpg)
Heat it all up…
(http://farm3.static.flickr.com/2636/3882583013_daf86464d2.jpg)
And stir it gently as it cooks. Slowly the white cream will take on the color of the caramelized onions and your soul will sing.
(http://farm4.static.flickr.com/3467/3883376500_88c06b6177.jpg)
You want to cook it for 3 to 5 minutes, or until the sauce thickens and reduces by about half. If it gets too thick (it shouldn’t), you can splash in a little beef broth.
(http://farm3.static.flickr.com/2234/3882583875_96bab09f99.jpg)
Ahhh. Perfect.
(http://farm3.static.flickr.com/2487/3882584301_4efb780206.jpg)
But I’m about to go one better. Dump in 1/2 cup crumbled blue cheese.
Please do this, even if you think you don’t like blue cheese. Please? Blue cheese? Please?
(http://farm3.static.flickr.com/2668/3882584865_191fa4b8f7.jpg)
Now stir it around while the cheese melts and makes the sauce even more creamy than it was before.
(http://farm3.static.flickr.com/2551/3882585335_32a5f27056.jpg)
Oh my gosh. Oh my…my…gosh.
(http://farm3.static.flickr.com/2547/3882586293_6e6541da39.jpg)
To serve, make a nice, generous bed of sauce on a large plate.
This dish is for, shall we say, hearty appetites.
(http://farm3.static.flickr.com/2546/3883379640_6020d77de9.jpg)
(http://farm3.static.flickr.com/2629/3882586989_159460f0f4.jpg)
Then place the steak, which is now grilled (medium rare) to perfection, right on top!
(http://farm3.static.flickr.com/2543/3883380420_e4e8133374.jpg)
Press down slightly to get the sauce to spread to the edges of the steak.
(http://farm3.static.flickr.com/2477/3883380838_ccc8c1813e.jpg)
(http://farm4.static.flickr.com/3454/3883381668_187453ae0e.jpg)
I want my mommy.
(http://farm3.static.flickr.com/2498/3882589115_e0ff1cb335.jpg)
I want my mommy now.
(http://farm3.static.flickr.com/2604/3883382532_f74c22fc1c.jpg)
(http://farm3.static.flickr.com/2454/3883382922_161fa35504.jpg)
Can I tell you something? This was so good, I almost cried. The medium rare steak was good enough…
(http://farm3.static.flickr.com/2608/3883383314_e76bbaee3e.jpg)
But the sauce was absolutely sublime.
Make this for your sweetie or best friend this weekend!
They’ll love you even more than they already do.
http://thepioneerwoman.com/cooking/2009/09/grilled-ribeye-steak-with-onion-blue-cheese-sauce/
NO NO NO NO NO
OMFFG Serious people CANNOT STAND THE PIONEER WOMAN!!!!!
She fucking sucks big time seriously. She is a horrible gimmick. Also, her recipes have a ton of problems and certainly are not perfected.
She really, really sucks.
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NO NO NO NO NO
OMFFG Serious people CANNOT STAND THE PIONEER WOMAN!!!!!
She fucking sucks big time seriously. She is a horrible gimmick. Also, her recipes have a ton of problems and certainly are not perfected.
She really, really sucks.
So what's wrong with that recipe? It looks damn good to me.
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You have no idea how much I can`t stand the fake "Pioneer Woman". Ree Drummond, the religious lunatic who is the furthest thing from a "Pioneer" or anywhere near authentic.
She is more or less the white Oprah but more annoying.
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regarding recipe, u cant use phrases like large onion, that's not hat matters, what matters is what type of onion, and that is a vidalia onion which is the sweetest kind and is therefore best for this recipe. u can get two small vidalias or one big, it doesnt matter the size
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So what's wrong with that recipe? It looks damn good to me.
The whole fucking thing is fail. She fooled you with pictures as is her technique. The White Oprah just loves to snare in the ignorant and the white middle-aged women crowd. And you perhaps.
I`ll give you a tip, your better off making a Philly Cheesesteak than the crap she posted there.
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regarding recipe, u cant use phrases like large onion, that's not hat matters, what matters is what type of onion, and that is a vidalia onion which is the sweetest kind and is therefore best for this recipe. u can get two small vidalias or one big, it doesnt matter the size
Of course size matters you moron. Onions come in all sizes and if you do not have the correct size, your ratios will be way off and your finished product will either be too saucy or way to onion-y.
And the Texas Grano 502 is the Sweetest Onion you can find, not the Vidalia, although I do love a Vidalia.
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i spent two minutes to help uunderstand ta is nothing but a liar
and krank, what exactly dont u understand?
go sear steak then put it in broiler
it will burn
broiler put the surface of the steak next to high temp, this carmelizes surface, which is also why u sear a steak. u understand now?
I didnt say that it wouldnt burn if you broiled it.....but searing is placing the item you want to cook ON a surface.
If you have been in the rest biz, you know what an executive chef is right?...also, this guy was a personal chef for a family in Napa Valley. I think I will take what he says due to his experience...
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Another tactic of TA......ignoring his adversaries until they meltdown into a keyboard smashing rage......ingenious! ;)
No, he's ignoring his adversaries, becuase he's been fibbing. :o :o :o
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I`m just expertly trolling.
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(http://sandboxworld.com/wp-content/uploads/2010/07/cooking-for-geeks.jpg)
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I didnt say that it wouldnt burn if you broiled it.....but searing is placing the item you want to cook ON a surface.
If you have been in the rest biz, you know what an executive chef is right?...also, this guy was a personal chef for a family in Napa Valley. I think I will take what he says due to his experience...
Apply85 is a Grade-A moron. Your advice is top notch and solid Krankenstein and would certainly produce a great steak.
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No, he's ignoring his adversaries, becuase he's been fibbing. :o :o :o
::)
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TA, I gotta say, I looked at pioneer ladies recipes, and her shit looks damn good. I think i'm going to try out a few.
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lol yes i know what executive chef is, tell me which restaurant, not all places hav ean executive chef
anyways, even gordon ramsey instructs people to oversear steaks. u dont need to have a quarter inch of grey meet at the surface, u just need to carmelize it, butter is best for that, and it can be done at medium heat, u essentially want to do it at the lowest heat that u can in order to have as little grey well done meat in there as u can
ta im telling u i know ur a little fraudster who googles shit all day, whatever the fuck onion u said was the sweetest u got from wikipedia or something, but vidalia is the sweetest onion that almost all restaurants use
and no size doesnt matter, what matters is how much onion u put in there, like i said 2 small onions or 1 big will give u samea mount of onion, what matter is which type of onion, u know what would happen if u used red onion for that recipe? lol
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::)
Ok, let's see pics of your Viking and DCS? I'm calling bullshit. What makes you think I haven't seen your kitchen before you bought your house?
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TA, why so quiet? ::)
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TA, why so quiet? ::)
I had to take the Greyhounds outside and I just got back.
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lol yes i know what executive chef is, tell me which restaurant, not all places hav ean executive chef
anyways, even gordon ramsey instructs people to oversear steaks. u dont need to have a quarter inch of grey meet at the surface, u just need to carmelize it, butter is best for that, and it can be done at medium heat, u essentially want to do it at the lowest heat that u can in order to have as little grey well done meat in there as u can
ta im telling u i know ur a little fraudster who googles shit all day, whatever the fuck onion u said was the sweetest u got from wikipedia or something, but vidalia is the sweetest onion that almost all restaurants use
and no size doesnt matter, what matters is how much onion u put in there, like i said 2 small onions or 1 big will give u samea mount of onion, what matter is which type of onion, u know what would happen if u used red onion for that recipe? lol
Why the fuck does it matter what restaurant? Seriously...I mean, I am not claiming to be a chef of any kind....and I follow the instructions of a guy who has done it.
Have you been to culinary school of any kind? You claimed to have restaurant experience....spill it. Name the restaurants you worked at and when.
I love gordon ramsey and he has two videos of cooking ribeye...and another on searing and finishing in oven. I follow them to a t
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I had to take the Greyhounds outside and I just got back.
Okay then, were you fibbing about your DCS and Viking or not?
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http://en.wikipedia.org/wiki/Veganism
GH15 Approved!!!
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Okay then, were you fibbing about your DCS and Viking or not?
If you want me to be, than I am.
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If you want me to be, than I am.
So you're not denying you're a liar then?
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But yes, I like them both a lot.
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So you're not denying you're a liar then?
Nope. I have both, but feel free to make up your own mind. Maybe I will make another thread with pictures for fun.
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u should not follow them to a t, i like him too, very good, but his thing is to get his name on recipes like his idol marco pierre white
i never worked in a restaurant, some of my best firneds happened to be very good chefs, they happened to be looking or investors when i had money to invest, fill in the blank
isnt it refreshing for u to read my posts lol, isnt there a vein of truth running through them, i when i read someoen who isnt bullshittign in a room full of bullshitters, its liek taking my eyes off a pile of shit and onto a beaiutiful woman,
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Nope. I have both, but feel free to make up your own mind. Maybe I will make another thread with pictures for fun.
Please do, or would you like me to post pictures of your kitchens for you? You said your house came with a DCS and Viking when you bought it? Double oven? Like I said, what makes you think I haven't seen your house when it was for sale? I don't recall it having a DCS or Viking.
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Not to sound gay,but I`ve known the dude for 10 years from the boards....real good guy and an owning machine.
His schtick is to get people riled up,and he is great at it......look at apply85.....Adam`s loving this shit!! ;D
OK,I`ll take my tongue out of his ass now,but he is a good guy.
I know he is. I just like to take shots when I can ;D
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u should not follow them to a t, i like him too, very good, but his thing is to get his name on recipes like his idol marco pierre white
i never worked in a restaurant, some of my best firneds happened to be very good chefs, they happened to be looking or investors when i had money to invest, fill in the blank
isnt it refreshing for u to read my posts lol, isnt there a vein of truth running through them, i when i read someoen who isnt bullshittign in a room full of bullshitters, its liek taking my eyes off a pile of shit and onto a beaiutiful woman,
The follow to the t is a relative thing....i dont sit there and make sure that I have exactly 1 tbl of salt.....or somethign else....but technique
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I know he is. I just like to take shots when I can ;D
I hear you bro.
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Oh just go here you over stuffed peppercorns.
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I made a ribeye tonight I put just a touch of real good bbq sauce on each side and cooked in a cast iron pan. Adonis would prob have a heart attack if he saw how I cooked it. It tasted good though dammit!
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i had electric range and only a cast iron for like eight months one time, i gotta say i fucked up 10 steaks before i learned not to overcook them
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i had electric range and only a cast iron for like eight months one time, i gotta say i fucked up 10 steaks before i learned not to overcook them
I almost threw my cast iron away until I learned how to cook with it. Seared Ahi in it....phenomenal. My little portable gast burner has been a god send for not stinking/smoking up the house.
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Nope. I have both, but feel free to make up your own mind. Maybe I will make another thread with pictures for fun.
So how about TA? You gonna show us pics of your DCS and Viking? Or do you want me to post pics of your kitchens?
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So how about TA? You gonna show us pics of your DCS and Viking? Or do you want me to post pics of your kitchens?
Are you Melting this early? I don`t give a care as to what you do. I am sure to get a good laugh out of it as always.
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Who would like to see TA's custom kitchen that he does all his culinary work in?
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Who would like to see TA's custom kitchen that he does all his culinary work in?
Me!
-
Adonis,totally cool,calm,and collected as always........a true verteran of literally hundreds of online ownings,simply scoffs and shrugs off "Twaddles" threat without a second thought.
I hope apply85 is taking notes here.
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Godamn,I`m bored!
-
Me!
So TA, where is the double oven DCS and Viking? Are these not your kitchens? I thought you said your house came with high end appliances?
(http://i43.tinypic.com/j0cxmh.jpg)
(http://i41.tinypic.com/rmmxbs.jpg)
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Godamn,I`m bored!
I almost feel bad for melting him so quickly.
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I almost feel bad for melting him so quickly.
Don't feel bad for me. As the culinary artist you are, what's it like cooking in that little hole of a kitchen?
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Godamn,I`m bored!
You said it was to quiet earlier, let's get this party started. :D ;D :D ;D
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You said it was to quiet earlier, let's get this party started. :D ;D :D ;D
I`m waiting to see what transpires here.
Still wondering if those are indeed Adams kitchen pics,just how you got them.
I`m mystified here.
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I`m waiting to see what transpires here.
Still wondering if those are indeed Adams kitchen pics,just how you got them.
I`m mystified here.
Don't doubt me Wes! Ask TA for yourself. :D
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So TA, where is the double oven DCS and Viking? Are these not your kitchens? I thought you said your house came with high end appliances?
(http://i43.tinypic.com/j0cxmh.jpg)
(http://i41.tinypic.com/rmmxbs.jpg)
TA, where'd you go? We were just starting to have fun.
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You said it was to quiet earlier, let's get this party started. :D ;D :D ;D
Indeed! Start the party.
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Indeed! Start the party.
Why are you dodging my questions? Where's the DCS and Viking?
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he is not dodging it if he believes the question does not exist
http://www.getbig.com/boards/index.php?topic=417498.msg5982011#msg5982011
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he is not dodging it if he believes the question does not exist
http://www.getbig.com/boards/index.php?topic=417498.msg5982011#msg5982011
You have a point, maybe he's blocking the question out of his mind, but he can't deny that those pics are his kitchens. :D True story!
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also krank: tuna is over cooked
hope this helps
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You have a point, maybe he's blocking the question out of his mind, but he can't deny that those pics are his kitchens. :D True story!
;D
Maybe, maybe not. You`ll never know.
-
;D
Maybe, maybe not. You`ll never know.
Liar, liar, pants on fire. ;D
-
Liar, liar, pants on fire. ;D
Yes, I don`t have three kitchens with a DCS or Viking. ::)
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NO GOOD RESTAURANT CHEFS USE THERMOMETERS TO COOK STEAK!!! As much as I normally can't stand this Apply85 character, he is actually the only person who knows what he is talking about in this thread.
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also krank: tuna is over cooked
hope this helps
VERY slightly....still getting the hang of it....but that was an awesome peanut thai sauce
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STOP THE THREAD!!! adonis has been vindicated by non other than heston blumenthal 8)
how to cook the perfect steak using a THERMOMETER :o
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Ok adonis is wrong. The man can cook but hes wrong here. You never use a thermometer for cooking steak. The reason you never stab a steak because you need to keep it sealed for it to cook correctly.. Corre,t method.
Rem po ve steak from vacuum pack packaging 2 hours before cooking. When the steak is cold the fibers crisscross like a thread and hold the meat firm and tough. You cook a steak fast so if its left cold then it will not have time to relax and will stay tough. You need to let it slowly get to room temperature and you will notice the meat turn from purple to a.bright red colour as the fibres oxygenate. Now season. Heat a grill too 400-600 degrees. Wait till grill is very hot then place the steak and do not move it, you should only flip once. Steak cooking time will vary on thickness and quality of the vrill. Leave to rest one cooked. Then place on a seperate plate. Enjoy. Academy, craft and master butcher trained mlc milton keynes 2001. Thankyou.
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(http://i43.tinypic.com/j0cxmh.jpg)
(http://i41.tinypic.com/rmmxbs.jpg)
These are actual pics of TA's kitchens. How can you take him serious when he's broiling with electric? I'm beginning to think everything he says is a fallacy.
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Ok adonis is wrong. The man can cook but hes wrong here. You never use a thermometer for cooking steak. The reason you never stab a steak because you need to keep it sealed for it to cook correctly.. Corre,t method.
Rem po ve steak from vacuum pack packaging 2 hours before cooking. When the steak is cold the fibers crisscross like a thread and hold the meat firm and tough. You cook a steak fast so if its left cold then it will not have time to relax and will stay tough. You need to let it slowly get to room temperature and you will notice the meat turn from purple to a.bright red colour as the fibres oxygenate. Now season. Heat a grill too 400-600 degrees. Wait till grill is very hot then place the steak and do not move it, you should only flip once. Steak cooking time will vary on thickness and quality of the vrill. Leave to rest one cooked. Then place on a seperate plate. Enjoy. Academy, craft and master butcher trained mlc milton keynes 2001. Thankyou.
the actual reason for not stabbing steak is because you don't want bacteria from the outside getting in the bacteria free inside .
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Thre is no harmfull bacteria in beef
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Thre is no harmfull bacteria in beef
Not inside, but on the outside, yes.
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Ok adonis is wrong. The man can cook but hes wrong here. You never use a thermometer for cooking steak. The reason you never stab a steak because you need to keep it sealed for it to cook correctly.. Corre,t method.
Rem po ve steak from vacuum pack packaging 2 hours before cooking. When the steak is cold the fibers crisscross like a thread and hold the meat firm and tough. You cook a steak fast so if its left cold then it will not have time to relax and will stay tough. You need to let it slowly get to room temperature and you will notice the meat turn from purple to a.bright red colour as the fibres oxygenate. Now season. Heat a grill too 400-600 degrees. Wait till grill is very hot then place the steak and do not move it, you should only flip once. Steak cooking time will vary on thickness and quality of the vrill. Leave to rest one cooked. Then place on a seperate plate. Enjoy. Academy, craft and master butcher trained mlc milton keynes 2001. Thankyou.
Not exactly anything to worry about as the moisture loss is next to minimal or none if done correctly. Kenji, who runs the Food Lab has tested this as have many others.
http://www.seriouseats.com/2011/03/the-food-lab-more-tips-for-perfect-steaks.html
Poking with a fork to turn the steak is a completely risk-free move
(http://www.seriouseats.com/images/images/110318-more-steak-food-lab-poking.jpg)
Poking
Watch a Johsonville Brat commercial, and you'll be told that poking with a fork is one of the cardinal sins of sausage cookery, and they're right—a sausage has an impermeable casing for a reason: to keep all of those rendered fats and juices right in there with the meat. Pierce it, create a hole, and you'll see a fountain of golden juices spring forth like out of a kid after a long car ride. A steak, on the other hand, has no such casing to protect it, so is it ok to poke or not?
I cooked two steaks of known weight side by side. The first, I carefully turned with tongs each time. The second, I used a fourchette de cuisine (that's fancy-pants for one of those two-pronged forks) completely indiscriminately, mercilessly (though not excessively) poking the steak this way and that as I flipped it. Afterward, I weighed both steaks again. The result? Exactly the same weight loss.
Poking with a fork to turn the steak is a completely risk-free move.
The thing is, with steaks, moisture loss is due to one thing: muscle fibers tightening due to the application of heat and squeezing out their liquid. Unless you actually manage to completely pierce or slash these muscle fibers, the moisture they lose is directly proportional to the temperature to which you cook your steak. A fork is simply not sharp enough to harm muscle fibers in any significant way. Yes, you'll see a minuscule amount of juices seeping their way out of the fork holes, but it's a really negligible amount. Indeed, that's why the many-bladed tenderizing tool known as a Jaccard is able to tenderize your meat without causing it to lose any excess moisture—it separates muscle fibers, but doesn't actually cut them or open them up.
What about that most-shunned of techniques, the old cut-and-peek? Surely, actually slashing a cooking steak open with a knife and looking inside is going to have a detrimental affect on it, right?
Even slicing won't release too many juices.
Well, yes and no. Yes, a knife actually severs muscle fibers, allowing them to leak their contents to the outside world. But the amount of moisture loss is really very minimal. Cut-and-peek too many times, and you run the risk of shredding your steak. In reality though, one or two peeks won't really be detectable in the end product.
But there's a bigger problem with the cut-and-peek method: It's not accurate. Because of the fact that juices get squeezed out quickly from hot meat, when you cut into the center of a still-hot steak (like one that's sitting in the pan), it'll appear to be much rarer than it really is. If you continue to cook your steak until it appears right by the cut-and-peek method, it'll be overcooked by the time you actually eat it. That thick steaks continue to rise in temperature even after being removed from the pan.
What does that mean? It means that if you haven't yet, you should go out and get yourself a good, accurate digital thermometer, duh!
Yum.
Now that is a steak worth fretting over!
Even slicing won't release too many juices.
(http://www.seriouseats.com/images/images/110318-more-steak-food-lab-2.jpg)
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if u cant cook a steak without thermometer
u should not be tryign to tell people how to cook
u should close your mouth and learn first
not post other people's pics and talk about kitchens u dont have
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Ok adonis is wrong. The man can cook but hes wrong here. You never use a thermometer for cooking steak. The reason you never stab a steak because you need to keep it sealed for it to cook correctly.. Corre,t method.
Rem po ve steak from vacuum pack packaging 2 hours before cooking. When the steak is cold the fibers crisscross like a thread and hold the meat firm and tough. You cook a steak fast so if its left cold then it will not have time to relax and will stay tough. You need to let it slowly get to room temperature and you will notice the meat turn from purple to a.bright red colour as the fibres oxygenate. Now season. Heat a grill too 400-600 degrees. Wait till grill is very hot then place the steak and do not move it, you should only flip once. Steak cooking time will vary on thickness and quality of the vrill. Leave to rest one cooked. Then place on a seperate plate. Enjoy. Academy, craft and master butcher trained mlc milton keynes 2001. Thankyou.
Flipping once is also a HUGE HUGE MYTH.
Flip as many times as you like.
http://www.seriouseats.com/2010/10/the-food-labs-top-6-food-myths.html
(http://aht.seriouseats.com/images/20100226-flipping-burgers-5-multiple-flip-autopsy%20copy.jpg)
MYTH
3. When Grilling, It's Best to Flip Just Once in the Middle
Common backyard know-how dictates that burgers and steaks should only be flipped once, half way through cooking. But has anyone ever bothered questioning why we do this? Does it actually create a noticeable improvement in the way your meat comes out?
Turns out the answer is an emphatic no! Flipping your meat multiple times produces meat that's noticeably more evenly cooked (there's about 40% less overcooked meat in a burger flipped every 15 seconds vs. one flipped once), browns just as well (just don't expect distinct hash marks), and to top it all off, ends up cooking in about 2/3rds of the time. Faster and better? You betcha!
Moral of the story: if you see your buddy doing that multiple flip thing, don't get on their case. They're doing good.
Also Here:
http://aht.seriouseats.com/archives/2010/02/the-burger-lab-how-many-times-should-you-flip-a-burger-while-cooking.html
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And just for good measure,
SEARING DOES NOT LOCK IN THE JUICES!!!!!!
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And just for good measure,
SEARING DOES NOT LOCK IN THE JUICES!!!!!!
Actually, I just read a tip from a chef that says letting a steak come to room temp before cooking and then just prior to cooking you put in freezer for 5 mins supposedly will keep it most juicy.
I also agree about the flipping...the school of thought is constant flipping will keep the 'juices' evenly distributed.....
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Those are the rules. Its your choice.if you stick to them, but I cook one hell of a steak
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some things about steaks i wil clear up, notice i dont copy and paste shit from howtobbq websites either, this is from experience
searing does not lock in anything, to sear is to carmelize the surface to give it a good flavor, thsi should be done minimally, as most of the adice in thsi thread will lead to a quarter inch of gray overcooked meat. u want as much pink tender meat as possible, so sear on medim heat and only just enough to sear, and butter is best for carmelizing, so use butter
resting a steak has less to do with juices, then the steak continuing to cook. if u cook as steak to rare, and cut into it immediately, it will actually be slightly blue, not quite cooked
if u want steak to be AS JUICY AS POSSIBLE, these are the steps
cover steak in kosher salt for a few hours
take out steak, clean off all salt
bring to room temperature, this way the steak cooks for as little time as possible
pan sear minimally, medium heat and with butter for 1 minute one ach side max
into the oven it goes at 450, 3-4 minutes if its 1 inch thick
let rest covered for 10 minutes, continues to cook here, juices will come out here not stay in, u can add this juice to a gravy or something
u will have as juicy steak as possible this way
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some things about steaks i wil clear up, notice i dont copy and paste shit from howtobbq websites either, this is from experience
searing does not lock in anything, to sear is to carmelize the surface to give it a good flavor, thsi should be done minimally, as most of the adice in thsi thread will lead to a quarter inch of gray overcooked meat. u want as much pink tender meat as possible, so sear on medim heat and only just enough to sear, and butter is best for carmelizing, so use butter
resting a steak has less to do with juices, then the steak continuing to cook. if u cook as steak to rare, and cut into it immediately, it will actually be slightly blue, not quite cooked
if u want steak to be AS JUICY AS POSSIBLE, these are the steps
cover steak in kosher salt for a few hours
take out steak, clean off all salt
bring to room temperature, this way the steak cooks for as little time as possible
pan sear minimally, medium heat and with butter for 1 minute one ach side max
into the oven it goes at 450, 3-4 minutes if its 1 inch thick
let rest covered for 10 minutes, continues to cook here, juices will come out here not stay in, u can add this juice to a gravy or something
u will have as juicy steak as possible this way
nothing wrong with this. just as there's nothing wrong with adonis' method. or any fucker else that posted in this thread.
lol, pages of bickering over cooking steaks ::)
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ur the one who posted a picture book worth of steak advice
steak filt
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ur the one who posted a picture book worth of steak advice
steak filt
yes i did :) a nice, simple easy to follow recipe for the op. that's all he asked for. not you two pseudo fucking experts and your 'only way is my way' bullshit ::)
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actually your recipe sucked
and i didnt say my way or the highway, i just put what is the best way, and i know the best way from doing it a thousand times not reading about it
hope this helps
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actually your recipe sucked
and i didnt say my way or the highway, i just put what is the best way, and i know the best way from doing it a thousand times not reading about it
hope this helps
anyhow.... you've been pretty much owned and made adonis' bitch in this thread. we'll say no more . :-[
you stick with your boot leather, oven baked steaks *chuckle* ::)
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lol, pages of bickering over cooking steaks ::)
;D
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Adam effortlessly destroying all comers. When will you people ever learn? TA is the acme of Getbig.
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Adam effortlessly destroying all comers. When will you people ever learn? TA is the acme of Getbig.
I tried to warn them. :(
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THANKS, ya'll! I've never giving the thought of cooking a steak any consideration other than tossing it on the BBQ for a few minutes on each side, but thanks to you all I now know why the butcher gets pissed off when I complain each and every week.
I always accuse him of selling us bad steaks.
Haven't had a chance to read all this cooking input, but I do plan to do so and give each method a full fledged try and possibly apologize to the butcher.
Here in LV a good T-Bone will cost anywhere from $4.99 to $12.00 a pound and much much higher at Whole Foods where I think I saw steaks at $27.00 a pound.
What's the price of T-Bones in your area?
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I tried to warn them. :(
They should have; he made mincemeat (steak mince?) of them.
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if u buy steak at low price, key is to marinate, or like i mentioed the salting method
cover it in kosher salt for a couple of hours, but before u cook it remove all salt from surface
pepper
this way will make it more tender and juicy
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if u buy steak at low price, key is to marinate, or like i mentioed the salting method
cover it in kosher salt for a couple of hours, but before u cook it remove all salt from surface
pepper
this way will make it more tender and juicy
(http://i.imgur.com/ZlSW4.jpg)
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If you heat a pan up till its smoking and put he steak, on it it will burn on the outside and be raw in the middle beofre cooked. Heat a grill or bbw up to 600 degrees and you have a hole different steak. Next time I cook steak ill post a video up, in sure even ta will appriciate it
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teriyaki...
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And just for good measure,
SEARING DOES NOT LOCK IN THE JUICES!!!!!!
No, but I have to respectfully disagree with your assessment that you can't have a tasty steak grilling it. Using a charcoal grill with some hickory chips always adds a nice smoky flavor to the meat and if you brush it with some olive oil, it will keep the steak moist and juicy.
I don't like adding too much stuff to my steaks and I definitely don't like using butter as it interferes with the flavor. Salt and pepper is all you really need to bring out the natural meat flavor.
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No, but I have to respectfully disagree with your assessment that you can't have a tasty steak grilling it. Using a charcoal grill with some hickory chips always adds a nice smoky flavor to the meat and if you brush it with some olive oil, it will keep the steak moist and juicy.
I don't like adding too much stuff to my steaks and I definitely don't like using butter as it interferes with the flavor. Salt and pepper is all you really need to bring out the natural meat flavor.
Oh no, you can have a perfect steak while grilling. Its just a different flavor of course. I wouldn`t say either one is better, just different. Totally depends what you are in the mood for.
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let rest covered for 10 minutes, continues to cook here, juices will come out here not stay in, u can add this juice to a gravy or something
Sure, if you want a luke warm steak
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actually your recipe sucked
and i didnt say my way or the highway, i just put what is the best way, and i know the best way from doing it a thousand times not reading about it
hope this helps
With all due respect, just because you have done it a thousand times doesnt make it the best....I have done my way 'a thousand times' and I can have it come out perfect every time. Does that make it the best way?
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If you heat a pan up till its smoking and put he steak, on it it will burn on the outside and be raw in the middle beofre cooked. Heat a grill or bbw up to 600 degrees and you have a hole different steak. Next time I cook steak ill post a video up, in sure even ta will appriciate it
Wrong....because you FINISH IT in the oven.....you also arent letting it sit on the heated surface for minutes on end....
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In a broiler...
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In a broiler...
That's one hell of a broiler. :D
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Steaks are probably the easiest thing to cook well and I'm surprised there is so much debate / lack of knowledge here. Every man should be able to cook a nice tasty steak even with cheap meat.
As a getbigger I like to fry up some bacon in a cast-iron skillet then sear my steak in the bacon grease. The concept of searing "locking in the juices" (oh brother) is faulty, it just gives the surface a nice texture is all.
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Slow as fuck today, and i'm bored. :P I got 3 split chicken breasts thawing right now. Give me your best "somewhat healthy" recipes.
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1. Open her ass with both hands, aim for the gape.
2. Warm it up using your fingers and/or mouth
3. Insert warm cock
*Best served with cream ;D
Enjoy!
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1. Open her ass with both hands, aim for the gape.
2. Warm it up using your fingers and/or mouth
3. Insert warm cock
*Best served with cream ;D
Enjoy!
Your recipe is all out of order. It should go 2, 3, 1. I am dissapoint. ???
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Hurry up fuckers, i'm getting hungry. Chicken recipes, what do you got?
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Hurry up fuckers, i'm getting hungry. Chicken recipes, what do you got?
Sorry - probably too late
Simplest
Brush with olive oil
Sprinkle with kosher salt an fresh cracked pepper
Bake on a baking sheet @ 350 for about 35-45 min.
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Too late, couldn't come up with anything, so I just grilled them with some seasoning. Steamed broccoli and mushroom risotto on the side. Turned out pretty good, but the chicken was a little dry. :D
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Too late, couldn't come up with anything, so I just grilled them with some seasoning. Steamed broccoli and mushroom risotto on the side. Turned out pretty good, but the chicken was a little dry. :D
Try roasting it next time (425, olive oil, salt, 20 min)
You''l never steam again :D
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Try roasting it next time (425, olive oil, salt, 20 min)
You''l never steam again :D
The brocolli? Roasted?
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The brocolli? Roasted?
Oh yea!!! Just about any veg. 1"- 1 1/2 " pieces, a little bit of olive oil and a pinch of kosher salt on a baking sheet 425 for about 25 min til some brown caramelized edges.... yum yum yum
Broccoli
Cauliflower
Asparagus
Carrots
Brussels Sprouts
...
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Slow as fuck today, and i'm bored. :P I got 3 split chicken breasts thawing right now. Give me your best "somewhat healthy" recipes.
I made White Chicken Chili with 4 Split Bone-In Chicken Breasts, Crackling Corn Bread and 50s style Homemade "Jello" Pudding and Lemon Poppy Seed Muffins.
You`d probably enjoy the White Chicken Chili, but it may be too difficult for you and you may not have the proper equipment at all.
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Oh yea!!! Just about any veg. 1"- 1 1/2 " pieces, a little bit of olive oil and a pinch of kosher salt on a baking sheet 425 for about 25 min til some brown caramelized edges.... yum yum yum
Broccoli
Cauliflower
Asparagus
Carrots
Brussels Sprouts
...
That's a long time for veggies at that temp, for my taste anyhow. ~410 at 12-15 minutes does it for me. I also use oil, kosher salt, pepper and throw in some fresh garlic. Asparagus is unreal prepared that way. Yer veggies will be cooked, but still snap when you eat 'em.
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I've been using this weber kickin chicken for about 2 years now and it's great every time, season chicken, put some olive oil in pan and cook on high heat for about 10min
Sides some rice and some mixed steamed veggies
(http://www.yourfoodstore.com/shop/images/P/Weber%20Kick%20n%20Chicken%203.6.jpg)
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Check out BBQ PIT BOYS on YouTube, I love all their recipes have done about 8 or so, so far and all are mmmmmmm goooooood,
http://www.youtube.com/user/BarbecueWeb?ob=0&feature=results_main (http://www.youtube.com/user/BarbecueWeb?ob=0&feature=results_main)
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I made White Chicken Chili with 4 Split Bone-In Chicken Breasts, Crackling Corn Bread and 50s style Homemade "Jello" Pudding and Lemon Poppy Seed Muffins.
You`d probably enjoy the White Chicken Chili, but it may be too difficult for you and you may not have the proper equipment at all.
Try me, i've got a well equipped kitchen. How's it done?
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Looks like Im making a ribeye with carmelized onions tonight.... Great Im fking starving now thanks....
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I made White Chicken Chili with 4 Split Bone-In Chicken Breasts, Crackling Corn Bread and 50s style Homemade "Jello" Pudding and Lemon Poppy Seed Muffins.
:D
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Love these dudes style and foods
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I always enjoy your cooking threads and was going to grill up some ribeyes, but wondered, "what would TA do?"
Suggestions are appreciated!
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Think there was a thread on this already. TA was attacked on his technique and proceded to own all comers
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Think there was a thread on this already. TA was attacked on his technique and proceded to own all comers
Thought there might be. Hey, I'll take any suggestions really.
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My current "technique" for grilling steaks is very simple:
Lightly olive oil both sides of steak
Coat both sides of steak with fresh ground pepper and coarse sea salt
Grill directly on charcoal flame for 1-2 minutes.
Give a quick quarter turn (thread now bb related) and grill for 1 more minute.
Flip steak and grill for 3 more minutes.
Pull steak from grill and apply small pat of butter (I usually roast a little garlic and make garlic butter).
Put steak in face hole (no homo).
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Have you tried cooking it? Hope this helps.
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My current "technique" for grilling steaks is very simple:
Lightly olive oil both sides of steak
Coat both sides of steak with fresh ground pepper and coarse sea salt
Grill directly on charcoal flame for 1-2 minutes.
Give a quick quarter turn (thread now bb related) and grill for 1 more minute.
Flip steak and grill for 3 more minutes.
Pull steak from grill and apply small pat of butter (I usually roast a little garlic and make garlic butter).
Put steak in face hole (no homo).
This is exactly how I do mine. A couple of things though. Take the steak out of the fridge about 1 hour before cooking, and let it get up to room temp. Then dry it thorughly before rubbing with olive oil.
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My current "technique" for grilling steaks is very simple:
Lightly olive oil both sides of steak
Coat both sides of steak with fresh ground pepper and coarse sea salt
Grill directly on charcoal flame for 1-2 minutes.
Give a quick quarter turn (thread now bb related) and grill for 1 more minute.
Flip steak and grill for 3 more minutes.
Pull steak from grill and apply small pat of butter (I usually roast a little garlic and make garlic butter).
Put steak in face hole (no homo).
Step 1 is your failiure right there. Olive Oil is NOT what you want to use for cooking something on super high temps like a steak. Olive oil has a poor smoking point and will taste bitter at the temps you want to cook with. Steak should use a neutral oil with a high temp like canola.
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Step 1 is your failiure right there. Olive Oil is NOT what you want to use for cooking something on super high temps like a steak. Olive oil has a poor smoking point and will taste bitter at the temps you want to cook with. Steak should use a neutral oil with a high temp like canola.
I usually only have olive or vege oil on hand, but I'll try some canola.....good tip!
Now, one tip for you: change your username.
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This is exactly how I do mine. A couple of things though. Take the steak out of the fridge about 1 hour before cooking, and let it get up to room temp. Then dry it thorughly before rubbing with olive oil.
Usually my steaks are room temp by the time they hit the grill, but I've never purposefully dried them off before oiling/seasoning....will do, thx!
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mon_of_steele
Man of Steel
??? ??? ???
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mon_of_steele
Man of Steel
??? ??? ???
Separated at birth. lol
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dont cook steak at super high temp for chrissake, and dont ask someone who uses a thermomoter to cook steak how to cook steak
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get coals super hot..
put steak on grill for 1 min.
flip.
cook other side for 1 min.
put on plate.
let it sit for 2 min
eat.
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dont cook steak at super high temp for chrissake, and dont ask someone who uses a thermomoter to cook steak how to cook steak
You're very butt hurt about this..........my steaks turn out perfect.....SEARING first....then finishing in oven.
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dont cook steak at super high temp for chrissake, and dont ask someone who uses a thermomoter to cook steak how to cook steak
Guess you never heard of the maillard effect. Some of the best steakhouses in the US have chefs that prop a thermometer in to make sure it is purrrrrfect.
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i like my steaks medium / medium rare so mine almost never spend too much time on the fire
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In a broiler...
thats dope
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i like my steaks medium / medium rare so mine almost never spend too much time on the fire
1-3 min at max
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Good Eats (Alton Brown) - tonight on the Cooking Channel (not Food Network) - "Raising the Steaks" cooking great steaks.
Very educational with humor. Definitely no homo.
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Chuck
Rib
Short Loin
Sirloin
Tenderloin
Top Sirloin
Bottom Sirloin
Round
Brisket
Plate
Flank
Shank Front
Shank Rear