Getbig.com: American Bodybuilding, Fitness and Figure
Getbig Main Boards => Gossip & Opinions => Topic started by: hardgainerj on February 27, 2015, 03:20:40 PM
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(http://i1.kym-cdn.com/photos/images/original/000/439/557/bdf.jpg)
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(http://i1.kym-cdn.com/photos/images/original/000/439/557/bdf.jpg)
do you expect a wee toto abusing meat with a blowtorch?
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20 pages, easy! :D
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Ideally dry or wet age in fridge for at least several days after buying. Make sure the steaks are at least 1.5 - 2 inches thick.
Take out of fridge 30 minutes or so before cooking. Lightly coat with olive oil and red wine, then rub with salt, pepper, garlic, and maybe a little powdered chilis and a bit of herbs.
Fill the pit outside with mesquite charcoal and a handful of a blend of various wood chips such as oak, hickory, pecan, apple, etc. Preferably chips that were soaked in whiskey and dried out. Use the charcoal that does NOT require lighter fluid.
Get the grill as hot as possible - preferably 650-700 degrees if possible. You can buy certain thermometers that you can place on the grill to measure the temp. Throw the steaks on once the coals are mostly white and glowing. Flip once after 3-4 minutes with tongs - don't puncture the meat. Take off after another 2-2.5 minutes on the other side, or until the temp is about 125-130. The outside should be seared and the inside rare to med rare.
Brush on a little melted herb butter (garlic, and a little cayenne and cilantro) and serve with red wine au jus after letting the meat sit at least 5 minutes before cutting and eating.
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Jacques Pepin is the best!
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Leave it out for longer than 30 minutes, you want the entire steak to.be the same temperature. Also I cook the steak for 30-45second on its side first, fat side down the get the fat a nice crispy finish.
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Ideally dry or wet age in fridge for at least several days after buying. Make sure the steaks are at least 1.5 - 2 inches thick.
Take out of fridge 30 minutes or so before cooking. Lightly coat with olive oil and red wine, then rub with salt, pepper, garlic, and maybe a little powdered chilis and a bit of herbs.
Fill the pit outside with mesquite charcoal and a handful of a blend of various wood chips such as oak, hickory, pecan, apple, etc. Preferably chips that were soaked in whiskey and dried out. Use the charcoal that does NOT require lighter fluid.
Get the grill as hot as possible - preferably 650-700 degrees if possible. You can buy certain thermometers that you can place on the grill to measure the temp. Throw the steaks on once the coals are mostly white and glowing. Flip once after 3-4 minutes with tongs - don't puncture the meat. Take off after another 2-2.5 minutes on the other side, or until the temp is about 125-130. The outside should be seared and the inside rare to med rare.
Brush on a little melted herb butter (garlic, and a little cayenne and cilantro) and serve with red wine au jus after letting the meat sit at least 5 minutes before cutting and eating.
::)
Totally wrong, filled with myths.
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Leave it out for longer than 30 minutes, you want the entire steak to.be the same temperature. Also I cook the steak for 30-45second on its side first, fat side down the get the fat a nice crispy finish.
Totally irrelevant.
In taste tests, I have been involved in, some have preferred the texture of a completely frozen steak and then cooked, to one that is thawed.
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Leave it out for longer than 30 minutes, you want the entire steak to.be the same temperature. Also I cook the steak for 30-45second on its side first, fat side down the get the fat a nice crispy finish.
I'll put 'em on their sides if they're really thick like filets or really thick ribeyes or whatever. What's your favorite cut?
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Ideally dry or wet age in fridge for at least several days after buying. Make sure the steaks are at least 1.5 - 2 inches thick.
Take out of fridge 30 minutes or so before cooking. Lightly coat with olive oil and red wine, then rub with salt, pepper, garlic, and maybe a little powdered chilis and a bit of herbs.
Fill the pit outside with mesquite charcoal and a handful of a blend of various wood chips such as oak, hickory, pecan, apple, etc. Preferably chips that were soaked in whiskey and dried out. Use the charcoal that does NOT require lighter fluid.
Get the grill as hot as possible - preferably 650-700 degrees if possible. You can buy certain thermometers that you can place on the grill to measure the temp. Throw the steaks on once the coals are mostly white and glowing. Flip once after 3-4 minutes with tongs - don't puncture the meat. Take off after another 2-2.5 minutes on the other side, or until the temp is about 125-130. The outside should be seared and the inside rare to med rare.
Brush on a little melted herb butter (garlic, and a little cayenne and cilantro) and serve with red wine au jus after letting the meat sit at least 5 minutes before cutting and eating.
Hellz no. Don't rub olive oil then put 600 degree heat to it. The oil will burn and give your steak and off flavor. Use canola Nd just grease the grates, not the steak itself. Don't out all that seasoning either. Again with 600+ degrees you are just torching the seasoning and creating an awful taste. All you want is a steak patted dry and a little salt.
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Hellz no. Don't rub olive oil then put 600 degree heat to it. The oil will burn and give your steak and off flavor. Use canola Nd just grease the grates, not the steak itself. Don't out all that seasoning either. Again with 600+ degrees you are just torching the seasoning and creating an awful taste. All you want is a steak patted dry and a little salt.
I dunno, it works for me, man. Steaks come out perfect. Of course I like a little char on the outside.
It's the same thing I see all the big steakhouses do on tv - sometimes their broilers are 900 or over 1000.
I should also mention that I eat my food much spicier than most people.
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Ideally dry or wet age in fridge for at least several days after buying. Make sure the steaks are at least 1.5 - 2 inches thick.
Take out of fridge 30 minutes or so before cooking. Lightly coat with olive oil and red wine, then rub with salt, pepper, garlic, and maybe a little powdered chilis and a bit of herbs.
Fill the pit outside with mesquite charcoal and a handful of a blend of various wood chips such as oak, hickory, pecan, apple, etc. Preferably chips that were soaked in whiskey and dried out. Use the charcoal that does NOT require lighter fluid.
Get the grill as hot as possible - preferably 650-700 degrees if possible. You can buy certain thermometers that you can place on the grill to measure the temp. Throw the steaks on once the coals are mostly white and glowing. Flip once after 3-4 minutes with tongs - don't puncture the meat. Take off after another 2-2.5 minutes on the other side, or until the temp is about 125-130. The outside should be seared and the inside rare to med rare.
Brush on a little melted herb butter (garlic, and a little cayenne and cilantro) and serve with red wine au jus after letting the meat sit at least 5 minutes before cutting and eating.
lol @ all this bullshit
A properly cooked steak needs none of this nonsense to taste great.
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quick!! post random naked people and get this trend deleted. ;D
(http://www.theginblog.com/wp-content/uploads/2007/10/mad-fat-man-2.jpg)
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Leaving the steak get to room temperature is important. it's so it can be cooked evenly. A cold steak will burn on the outside while raw in the middle. Number 1 mistake people who can't cook steak make. Also the crossfibres actin and myosin become looser when left to warm up the lactic acid is what makes the meat tender.
Favourite cuts are ribeye, rump, fillet, sirloin, topside, silverside then flank. In that order.
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Leaving the steak get to room temperature is important. it's so it can be cooked evenly. A cold steak will burn on the outside while raw in the middle. Number 1 mistake people who can't cook steak make. Also the crossfibres actin and myosin become looser when left to warm up the lactic acid is what makes the meat tender.
Favourite cuts are ribeye, rump, fillet, sirloin, topside, silverside then flank. In that order.
amen.
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amen.
Its not important really.
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http://www.seriouseats.com/2013/06/the-food-lab-7-old-wives-tales-about-cooking-steak.html
Myth #1: "You should let a thick steak rest at room temperature before you cook it."
The Theory: You want your meat to cook evenly from edge to center. Therefore, the closer it is to its final eating temperature, the more evenly it will cook. Letting it sit on the counter for 20 to 30 minutes will bring the steak up to room temperature—a good 20 to 25°F closer to your final serving temperature. In addition, the warmer meat will brown better because you don't need to waste energy from the pan to take the chill off of its surface.
(http://www.seriouseats.com/images/2012/05/20110513-thick-steak.jpeg)
The Reality: Let's break this down one issue at a time. First, the internal temperature. While it's true that slowly bringing a steak up to its final serving temperature will promote more even cooking, the reality is that letting it rest at room temperature accomplishes almost nothing.
To test this, I pulled a single 15-ounce New York strip steak out of the refrigerator, cut it in half, placed half back in the fridge, and the other half on a ceramic plate on the counter. The steak started at 38°F and the ambient air in my kitchen was at 70°F. I then took temperature readings of its core every ten minutes.
After the first 20 minutes—the time that many chefs and books will recommend you let a steak rest at room temperature—the center of the steak had risen to a whopping 39.8°F. Not even a full two degrees. So I let it go longer. 30 minutes. 50 minutes. 1 hour and 20 minutes. After 1 hour and 50 minutes, the steak was up to 49.6°F in the center. Still colder than the cold water comes out of my tap in the summer, and only about 13% closer to its target temperature of a medium-rare 130°F than the steak in the fridge.
You can increase the rate at which it warms by placing it on a highly conductive metal, like aluminum,* but even so, it'd take you at least an hour or so to get up to room temperature—an hour that would be better spent by, say, actively warming your steak sous-vide style in a beer cooler.
*protip: thaw frozen meat in an aluminum skillet to cut your thaw time in half!
After two hours, I decided I'd reached the limit of what is practical, and had gone far beyond what any book or chef recommends, so I cooked the two steaks side by side. For the sake of this test, I cooked them directly over hot coals until seared, then shifted them over to the cool side to finish.* Not only did they come up to their final temperature at nearly the same time (I was aiming for 130°F), but they also showed the same relative evenness of cooking, and they both seared at the same rate.
*Normally I'd start them on the cool side and finish them on the hot like in this recipe, but that method would have obscured the results of this test.
The cooking rate makes sense—after all, the room temperature-rested steak was barely any warmer on the inside than the fridged-steak, but what about the searing? The outer layer of the rested steak must be warm enough to make a difference, right?
It takes five times more energy to convert a single gram of water into steam than it does to raise the temperature of that water all the way from ice cold to boiling hot.
Here's the issue: Steak can't brown until most of the moisture has evaporated from the layers of meat closest to the surface, and it takes a hell of a lot of energy to evaporate moisture. To put it in perspective. It takes five times more energy to convert a single gram of water into steam than it does to raise the temperature of that water all the way from ice cold to boiling hot. So when searing a steak, the vast majority of energy that goes into it is used to evaporate moisture from its surface layers. Next to that energy requirement, a 20, 30, or even 40 degree difference in the temperature of the surface of the meat is a piddling affair.
The Takeaway: Don't bother letting your steaks rest at room temperature. Rather, dry them very thoroughly on paper towels before searing. Or better yet, salt them and let them rest uncovered on a rack in the fridge for a night or two, so that their surface moisture can evaporate. You'll get much more efficient browning that way.
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Leaving the steak get to room temperature is important. it's so it can be cooked evenly. A cold steak will burn on the outside while raw in the middle. Number 1 mistake people who can't cook steak make. Also the crossfibres actin and myosin become looser when left to warm up the lactic acid is what makes the meat tender.
Favourite cuts are ribeye, rump, fillet, sirloin, topside, silverside then flank. In that order.
Science says you are wrong. :-\
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Adonis has already dispelled all of these myths in previous threads.
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Adonis has already dispelled all of these myths in previous threads.
They just don`t like to listen I guess.
Almost all the "advice" posted is not really the best advice. The high heat guy, for instance, like everyone else, probably won`t change his minds despite being incorrect. Its an interesting aspect of some people's human nature.
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Thick steak, salt, pepper. 700 degrees, 60 seconds then turn 90 degrees, 60 seconds then flip, 60 turn 90, then 60 more. Remove and eat. :D
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I find you only need to sear for a few seconds per side when the pan is hot enough. Better to do more flips, which gives more even browning. 60 seconds per side is pointless, IMO.
For a 1 inch steak, 15-30 seconds per side, couple flips, done.
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I find you only need to sear for a few seconds per side when the pan is hot enough. Better to do more flips, which gives more even browning. 60 seconds per side is pointless, IMO.
For a 1 inch steak, 15-30 seconds per side, couple flips, done.
U DO ONE FLIP! ONE! Otherwise u need to restart the heating process everytime u flip it! ONE FLIP! ONE!
Fucking amateur! Cooking like a bitch! Fucking hate flipping bitches and stearing bitches! Leave the food alone! Minimal touch!
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How to cook steak...
1) Arrive at steak house
2) Be seated
3) Order steak
4) ???
5) Enjoy!
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U DO ONE FLIP! ONE! Otherwise u need to restart the heating process everytime u flip it! ONE FLIP! ONE!
Fucking amateur! Cooking like a bitch! Fucking hate flipping bitches and stearing bitches! Leave the food alone! Minimal touch!
Im talking about pan frying, I should clarify. You get new parts of the surface in contact with the pan each time you flip. Maybe you're right, but I never got good results with just one flip.
You seem a bit excited. Are you a professional? ???
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U DO ONE FLIP! ONE! Otherwise u need to restart the heating process everytime u flip it! ONE FLIP! ONE!
Fucking amateur! Cooking like a bitch! Fucking hate flipping bitches and stearing bitches! Leave the food alone! Minimal touch!
Incorrect.
Myth #4: "Only flip your steak once!"
The Theory: EVERYBODY says this one, and they say it not just for steaks, but for burgers, lamb chops, pork chops, chicken breasts, you name it. And to be honest, I... I'm not sure what the theory behind it is. It's just something people are taught and do. Perhaps it's an extension of the "searing locks in juices" myth and the belief that one must form a tight seal on the first side so that they can then cook the second side without any juices leaking out the top. Perhaps it's the belief that a better crust can be formed by letting the meat sit longer on one side, or perhaps that the insides of the steak will cook more evenly. But...
The Reality: The reality is that multiple flipping will not only get your steak to cook faster—up to 30% faster!—but will actually cause it to cook more evenly, as well. This is because—as food scientist and writer Harold McGee has explained—by flipping frequently, the meat on any given side will neither heat up nor cool down significantly with each turn. If you imagine that you can flip your steak infinitely fast,* then you can see that what ends up happening is that you approximate cooking the steak simultaneously from both sides, but at a gentler pace. Gentler cooking = more even cooking.
*and we, for a moment, forget that physical properties such as air resistance, friction, and, oh, the speed of light exist.
the fact that it cooks more evenly means that you can cook over the hot side a bit longer, without the risk of burning the outside
While it's true that it takes a bit longer over the hot side of the grill to build up the same level of crust in a multi-flipper steak, the fact that it cooks more evenly means that you can cook over the hot side a bit longer, without the risk of burning the outside before the center cooks. You can also avoid creating a harsh temperature gradient inside the meat, as you would if you were to cook it entirely over the hot side without flipping.
What's more, as Russ Parson's noted in the LA Times, you'll also minimize the curling and cupping problems that can occur when fat and connective tissue shrinks faster than meat as it cooks.
There are two possible advantages to the single-flip method. The first is that if you like pretty grill marks, you won't get them with multi-flipping. The second is that multi-flipping can be a pain in the butt if you have a ton of meat on the grill.
The Takeaway: You don't have to flip your steaks multiple times, but if someone tells you that you're ruining your steak by flipping it over and over, you can assure them that science is on your side.
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I was told by a chef who worked in NYC that the general guidelines for steaks are:
- Sear each side but only briefly
- Cook the rest as quickly as possible to the desired level of doneness
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I was told by a chef who worked in NYC that the general guidelines for steaks are:
- Sear each side but only briefly
- Cook the rest as quickly as possible to the desired level of doneness
I would disagree with the second part.
It won`t matter how fast or how slow you cook the rest as long as you get it to where you like/want it. For instance, Sous Vide you can cook it and have it remain at the same temperature for hours and nothing will change.
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I would disagree with the second part.
It won`t matter how fast or how slow you cook the rest as long as you get it to where you like/want it. For instance, Sous Vide you can cook it and have it remain at the same temperature for hours and nothing will change.
He worked in a restaurant so he may have just been concerned with getting the food out of the kitchen as quickly as possible :D
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lol @ all this bullshit
A properly cooked steak needs none of this nonsense to taste great.
What are we, curing cancer here? There's some sort of law that there's only one way to cook a steak?
I like what I like. Lots of people in my neck of the woods and elsewhere like things "seasoned and seared", "Cajun" or "Creole" style, etc. Sounds to me like maybe you're prejudiced against certain peoples' heritages or something.
I don't use much herbs or chilis - mostly salt, a pepper blend, and garlic.
How do you do yours? Please enlighten me. Give me your own recipe - not the one Adonis told you was the only way to cook a steak. You can think for yourself, can't you?
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He worked in a restaurant so he may have just been concerned with getting the food out of the kitchen as quickly as possible :D
Quick, go back and edit your other post and never do that "cook the rest to desired level of doneness" IRL so that you'll be doing as you're told.
BTW, it's asinine to freeze much of anything or buy much of anything frozen - especially good meat. I can taste the difference. Meat, veggies, fruit, etc are fresh in my house.
I buy mostly Wagyu from a buddy who sells the stuff - chuck, brisket, ribeye, filet, NY strip, etc. I keep it in the fridge, and use about half for steaks / bbq and about half I grind up for burgers. I season my burgers very well also.
Whatever is left that is cooked that is not eaten is either fed to my dogs or thrown away if necessary. Any left that is uncooked is donated to a local charity. Nothing in my freezer but ice and ice cream - no frozen vegetables, nothing.
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Check out Youtube for Gordon Ramsey's vid on how to cook a proper steak. It's awesome and makes sense (but who gives a shit)
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No rule that says you can't use more than salt & pepper.
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fuck the steak! Bring them smoky juicy salty chilli honey BBQ RIBS!
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First of all, a GOOD steak doesn't need anything else aside from salt. Secondly, ANY good steak, if you genuinely want to enjoy it to perfection, has to be cured for 4-5 weeks in your fridge.
After the 5th week you take the steaks out of the fridge and drop them in a pan (do not add shit to them).
I've gone as far as curing steaks for almost 7 weeks and even after then the steaks were edible and had awesome flavor (had to scrape a little mold off of the outside before cooking, but that was inconsequential).
My steaks are go frigging good that I've actually been asked if I got them at Peter Luger's.
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I know better than anyone who wrote any of those articles. Steak was my life for a long time and spent a lot of time with, butchers, chefs and doctors learning. I can take a beast from the field and do every step along the way until it's on your plate. Apart from an elite chef your not going to get more experience. Go visit a slaughter house and they will tell you how important the cooling process from knocking box to refrigeration and back to room temperature. I could pick up two pieces of meat cooled or thawed and you can see and feel the effects on the fibres.
I could talk about steak for hours and show you a million things you never knew.
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I know better than anyone who wrote any of those articles. Steak was my life for a long time and spent a lot of time with, butchers, chefs and doctors learning. I can take a beast from the field and do every step along the way until it's on your plate. Apart from an elite chef your not going to get more experience. Go visit a slaughter house and they will tell you how important the cooling process from knocking box to refrigeration and back to room temperature. I could pick up two pieces of meat cooled or thawed and you can see and feel the effects on the fibres.
I could talk about steak for hours and show you a million things you never knew.
Tell us some tricks and secrets bro
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Right now while I read this, I am pushing out a giant shirt turd. Truth.
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I know better than anyone who wrote any of those articles. Steak was my life for a long time and spent a lot of time with, butchers, chefs and doctors learning. I can take a beast from the field and do every step along the way until it's on your plate. Apart from an elite chef your not going to get more experience. Go visit a slaughter house and they will tell you how important the cooling process from knocking box to refrigeration and back to room temperature. I could pick up two pieces of meat cooled or thawed and you can see and feel the effects on the fibres.
I could talk about steak for hours and show you a million things you never knew.
I've got a bar fridge I can dedicate to dry aging. Is humidity level important? Is air movement necessary? I can cut holes, etc, as necessary. What set up should I aim for?
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Unless you can dry age straight from kill under massively controlled environment I wouldn't bother and even though I hate to say this I agree with TA that dry aging a steak is a bit of marketing. Now leaving a steak, that you bought cut, for 8 weeks In the fridge to mature is also a bad idea. See once steak is cut and is oxygenated it will start to degrate quickly (which is what you want) but it will degrate to a point where it stinks a few weeks later. What you want is to let the steak simply turn grey, not till it has a strong smell.
Choosing a steak.
Do not select a steak on colour or leaness. A steak will change colour every 5 minutes after it is cut. It starts a deep purple but as oxygen hits it, it will turn red until it reaches a colour like fresh blood. Sometimes when in a supermarket the backside of the steak which has been against the plastic of the display will look purple/green where air hasn't distributed evenly throughout but its absolutely fine.
The fat is better if more yellow than white, Yellow shows the animal has a diet rich in keratin. The fat you want is better if it looks hard like lard rather than clear like silicon. Hard white/yellow fat in thin veins throughout the cut is particularly good. The fat will become gelatinous and tenderise the beef when it cooks .
Think this
[img]presidentexecutiveclub.c o.id/wp-content/uploads/2011/02/Wagyu-Beef.jpg/[img]
rather than this
[img]lrmidweek.locallygrown.n et/files/product/image/106684/original/sirloin-tip-center-steak.gif?1350617791/[img]
While you can have the best eye for beef, non of this means anything if the process before it reached your butchers wasn't right. So pick your butcher carefully. Know where your beef came from. Any butcher worth his salt will rave about the quality of hit source (bodybuilding related)
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Right now while I read this, I am pushing out a giant shirt turd. Truth.
x2
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Question should be , who is going to clean the grill ?
WooooSSSHHHHHHHHHH
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Sad truth is a lot of clowns don't have women cooking them steaks.
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Sad truth is a lot of clowns don't have women cooking them steaks.
Women are typically terrible at preparing meat in my experience, unless we are discussing the meat-flute (no homo).
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Unless you can dry age straight from kill under massively controlled environment I wouldn't bother and even though I hate to say this I agree with TA that dry aging a steak is a bit of marketing. Now leaving a steak, that you bought cut, for 8 weeks In the fridge to mature is also a bad idea. See once steak is cut and is oxygenated it will start to degrate quickly (which is what you want) but it will degrate to a point where it stinks a few weeks later. What you want is to let the steak simply turn grey, not till it has a strong smell.
Choosing a steak.
Do not select a steak on colour or leaness. A steak will change colour every 5 minutes after it is cut. It starts a deep purple but as oxygen hits it, it will turn red until it reaches a colour like fresh blood. Sometimes when in a supermarket the backside of the steak which has been against the plastic of the display will look purple/green where air hasn't distributed evenly throughout but its absolutely fine.
The fat is better if more yellow than white, Yellow shows the animal has a diet rich in keratin. The fat you want is better if it looks hard like lard rather than clear like silicon. Hard white/yellow fat in thin veins throughout the cut is particularly good. The fat will become gelatinous and tenderise the beef when it cooks .
Think this
[img]presidentexecutiveclub.c o.id/wp-content/uploads/2011/02/Wagyu-Beef.jpg/[img]
rather than this
[img]lrmidweek.locallygrown.n et/files/product/image/106684/original/sirloin-tip-center-steak.gif?1350617791/[img]
While you can have the best eye for beef, non of this means anything if the process before it reached your butchers wasn't right. So pick your butcher carefully. Know where your beef came from. Any butcher worth his salt will rave about the quality of hit source (bodybuilding related)
I hear ya but I'm sort of driven forward by crap meat here in Aus. There's nothing bad looking about it and I know how to cook it so I think they just rush the stuff to market. Usually. Occasionally you get a nice tender one, next one you paid top money for crap, then middling quality. It's all over the place.
I've been thinking about it for awhile and, even tho predictions of success vary, I'd like to take a crack at it. I wouldn't work with anything smaller than a sub-primal, probably a prime rib, to keep core volume up. Certainly wouldn't be working with cut steaks.
The main hurdle I've read about is how processing makes standard practice of disinfecting the hell out of the meat, douses it in all sorts of shit to keep it red, and then whacks it into a bag - the endgame of all this being to prolong shelf life. The no-can-do crown argue that this means none of the enzymatic action necessary to tenderize the meat and develop flavor will take place and the most you can hope for is some flavor concentration due to dehydration. Because they killed all the bacteria, both good and bad, as the argument goes, before bagging the meat. The upshot being you've got to find a butcher or packer who doesn't douse & bag. What leaves me questioning is that an enzyme isn't a bacterium so I don't follow the logic, and any dousing is on the outside while tissue breakdown is happening inside without caring about what's going on out there. Not sure I buy that it has to be done on the hanging rail or not at all.
Of course there's the other side too. The you-can-you-can-with-our-special-product merchants. Special bags. Special cloths. Special salt (srsly special salt). I'll stink up a fridge I got for cheap and roll the dice on a pricey chunk of beef but I'm not giving anyone $50 for a bag of fucking salt. So yeah, there's plenty of gimmick marketing going around.
All I know is I've had a restaurant steak here (1 restaurant, never in the rest) that no butcher comes anywhere near. By the third trip I had to ask and she told me they dry aged it themselves. Chef Alain Fabregues' place, so everything else was amazing too, but the beef would be a great thing to mimic. I figure it's worth a shot and maybe I end up losing 100 bucks, but holy shit what if it works.
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Smoothasf revealing himself to be quite the connoisseur of the taste of meat.
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For me, you can have all the processes and rituals you want i.e. flip once, room temp, cast iron, salt pepper, but if you aren't starting with a quality cut of meat, you're missing out on the most important part. It's hard to ruin a prime cut, its hard to make a select cut good.
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Exactly!
If you really want to know how to dry age I'll dig you out some info tomorrow but it's gonna be an expensive venture for you and like I said it means nothing if the Meat source isn't excellent. I wouldn't worry too much bout the spray used. They jet wash the carcass after removing the bowels ect to make sure your not eating any shit. In fact I've never seen chemicals added to beef in the UK ever, it may happen in other countries but I've never seen it. In the UK Welsh black and Angus beef are the best, I just had an Angus rib eye for lunch. One thing that irritate me when visiting Vegas was the restaurants calling their beef Kobe beef. It's not PROPER Kobe beef and in my opinion shouldn't be labelled as such. The wife told me to shut up when I said that in Ramsays. Another thing you get with beef is a beast with higher testosterone has a redder colour and more bitter taste, American Kobe is darker And stronger tasting. Must say this though, American steak is very good, you guys don't realise how good you have it. in the UK we have very good steak and then Irish steak which is average at best. Australians always whine about their beef quality and Argentinean beef is Aweful.
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Women are typically terrible at preparing meat in my experience, unless we are discussing the meat-flute (no homo).
My girl does the prep work {fantastic by the way} and I do the grilling.
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Exactly!
If you really want to know how to dry age I'll dig you out some info tomorrow but it's gonna be an expensive venture for you and like I said it means nothing if the Meat source isn't excellent. I wouldn't worry too much bout the spray used. They jet wash the carcass after removing the bowels ect to make sure your not eating any shit. In fact I've never seen chemicals added to beef in the UK ever, it may happen in other countries but I've never seen it. In the UK Welsh black and Angus beef are the best, I just had an Angus rib eye for lunch. One thing that irritate me when visiting Vegas was the restaurants calling their beef Kobe beef. It's not PROPER Kobe beef and in my opinion shouldn't be labelled as such. The wife told me to shut up when I said that in Ramsays. Another thing you get with beef is a beast with higher testosterone has a redder colour and more bitter taste, American Kobe is darker And stronger tasting. Must say this though, American steak is very good, you guys don't realise how good you have it. in the UK we have very good steak and then Irish steak which is average at best. Australians always whine about their beef quality and Argentinean beef is Aweful.
Best steak I ever had was Kobe steak in Hong Kong. it was a small piece but the juiciest tastiest piece of meat I ever ate. Just spectaculat.
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Exactly!
If you really want to know how to dry age I'll dig you out some info tomorrow but it's gonna be an expensive venture for you and like I said it means nothing if the Meat source isn't excellent. I wouldn't worry too much bout the spray used. They jet wash the carcass after removing the bowels ect to make sure your not eating any shit. In fact I've never seen chemicals added to beef in the UK ever, it may happen in other countries but I've never seen it. In the UK Welsh black and Angus beef are the best, I just had an Angus rib eye for lunch. One thing that irritate me when visiting Vegas was the restaurants calling their beef Kobe beef. It's not PROPER Kobe beef and in my opinion shouldn't be labelled as such. The wife told me to shut up when I said that in Ramsays. Another thing you get with beef is a beast with higher testosterone has a redder colour and more bitter taste, American Kobe is darker And stronger tasting. Must say this though, American steak is very good, you guys don't realise how good you have it. in the UK we have very good steak and then Irish steak which is average at best. Australians always whine about their beef quality and Argentinean beef is Aweful.
I could listen to you talk about meat all day (no homo and not joking.)
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The more the world changes, the more Getbig stays the same.