page 3 and this thread makes me hungry

3/13/2013 10:55:35 AM

I might pull my grill out today...and get a potato for the oven.

3/13/2013 11:18:50 AM

god i wish i could age a steak

the one in that article looked so delicious sitting there all aged

makes me want to hit up a good butcher, but id rather practice my cooking prowess on more expendable cuts

3/13/2013 11:52:06 AM

Quote :

"first of all, you're not going to get a perfect sear without having a lot of smoke."

also bullshit

3/13/2013 12:32:17 PM

Where can I buy a stand-along electric burner? I'm considering doing this outside.

Also I'm assuming a cast iron on the grill won't produce similar results? Seems like I can heat that up to 500-600 degrees if that piece of shit thermometer on the front is accurate...

3/14/2013 10:14:17 AM

http://www.seriouseats.com/2013/06/the-food-lab-7-old-wives-tales-about-cooking-steak.html

6/14/2013 10:35:50 AM

yesssssssss

i got some nice fresh ribeyes and tbones from a produce delivery

6/14/2013 11:23:52 AM

tips on how not to be a tard and try to grab the skillet 5 minutes after you take it out of the oven? I try to put a potholder over the handle, but i end up burning my hand about half the time i put a skillet in the oven In the interim, I've switched to broiling stuff in a traditional broiler pan with a rack.

6/14/2013 11:28:57 AM

I always slide the rack out a bit so it's easier to handle. Also, maybe switch to an insulated glove depending on your level of klutziness.

6/14/2013 11:53:42 AM

^^Lol did this yesterday.

6/14/2013 12:53:41 PM

so that links advocates salting the meat and storing it in the fridge, uncovered, for a day or two? anyone do that?

6/14/2013 1:12:27 PM

http://www.businessinsider.com/how-to-cook-a-steak-2013-1

12/30/2013 4:38:10 PM

I don't think I ever posted in this thread, but since finding that alton brown cast iron method that's pretty much all I ever use.

12/30/2013 4:59:31 PM

^Yep. doing my lurking saw this yesterday. Just got a cast iron skillet for Christmas, figured my first time out should use the recommended alton brown method:



posted to show that method makes it pretty idiot proof and I have a standard cheap ass oven. and cause that shit looks good to me

12/31/2013 8:00:49 PM

http://www.businessinsider.com/never-thaw-frozen-steaks-before-cooking-2014-8

1/29/2015 1:34:14 PM

Never?

I'm Krallum and I approved this message.

1/29/2015 1:46:15 PM

NEVER!!!!!!1

1/29/2015 1:48:13 PM

anybody use reverse sear method?

any of y'all engineers/DIY-types cook sous vide?

Both seem to allow for more even temperature throughout.

1/29/2015 2:21:12 PM

that's pretty cool

1/29/2015 3:21:30 PM

I thought so too; although, both ways increase the cook time significantly, I thought for sure one of you folks would have tried it

1/29/2015 5:34:51 PM

i reverse sear on my kamado grill

1/29/2015 5:50:13 PM

I love Cook's Illustrated and their test kitchen approach to meals.

Also: an approximation of dry-aged steaks at home

https://www.youtube.com/watch?v=6ge2053SQ24

[Edited on January 30, 2015 at 9:28 AM. Reason : .]

1/30/2015 9:18:48 AM

I'm about to cook some NY strips in my cast iron skillet using some advise found here. Wish me luck

4/1/2015 9:03:13 PM

Add eggs

4/1/2015 9:06:18 PM

4/1/2015 11:25:02 PM

I canNOT do this without setting off multiple smoke alarms in my house. Even with windows open and vent on. So annoying, but so worth it.

4/2/2015 12:12:32 AM

The down-draft vent seemed to do pretty well sucking all the smoke up. I did have a good bit of splatter to clean up in a 2' radius though

Does your vent actually vent to the outside? A whole bunch of them don't, they just blow up towards the ceiling out of a grating above the hood

Flavor was better than off the grill IMO

4/2/2015 12:18:26 AM

I've got a gas grill with a sideburner. I've started doing my searing out there.

Also, I did the reverse sear a while back, and they came out beautifully.

4/2/2015 11:29:23 AM

I have a gas grill outside...I never thought about just doing this out there. Would have to figure out temps and whatnot - I'm terrible with the grill.


^^I have no idea where mine vents, but I doubt it's outside for some reason

4/2/2015 11:39:43 AM

It's not as important with searing. You just want a hot pan. I bring it up to temperature indoors.

4/2/2015 1:25:49 PM

Quote :

"Does your vent actually vent to the outside? A whole bunch of them don't, they just blow up towards the ceiling out of a grating above the hood "

That's what mine does. I don't even know the point of having the fucking hood/fan/vent if that's all it does. I had to stand underneath smoke detector fanning for about 10 minutes last night while my wife grilled short-rib patties on our grill pan.

^^Unless you have something running outside the house, yours likely does the same thing.

4/2/2015 2:30:02 PM

Step 1 - Get USDA Prime steaks from Costco
Step 2 - ?
Step 3 - Profit

5/3/2017 3:37:45 PM

Did a reverse sear on a big ol NY strip. Dry brined for a few hours. Mushrooms with a red wine reduction. Fried up some Red Hot (kinda) Chili Peppers too

Also I almost died of smoke inhalation

5/3/2021 9:02:00 PM

Yeah I usually do the white hot searing outside if I cant have all the widows open

5/3/2021 9:23:12 PM

I had windows open but it wasn't enough. The chili peppers didn't help

5/3/2021 9:24:00 PM

My buddy taught me this indoor cast iron method a few weeks back and its a winner. Make adjustments as needed. For Medium Rare...

Steak room temp
Rub Sesame/Sunflower oil(highest smoke temps) on both sides then season
Heat oven and pan to 445F
Heat large stove top burner to Hi RED
Move pan to burner
Move steak to pan
35 seconds on burner
Flip
35 seconds on burner
Flip
Oven for 02:30
Flip
Oven for 02:30
Remove and rest

[Edited on May 3, 2021 at 10:58 PM. Reason : .]

5/3/2021 10:55:47 PM

^Sounds about right, also add some oil to the pan. Critical thing is the high smoke point oil

[Edited on May 3, 2021 at 11:20 PM. Reason : .]

5/3/2021 11:19:44 PM

ive been using avocado oil lately, sometimes ghee

[Edited on May 4, 2021 at 12:40 PM. Reason : ^ yeah you want oil in the pan too. more oil = more browning]

5/4/2021 12:39:32 PM

Quote :

"Rub Sesame/Sunflower oil(highest smoke temps)"

Only if those two are refined, and even then, they are not the highest, but somewhat middle of the pack or at best 75th percentile depending on the number of oils you look at and the lowest and highest values in your list.

5/4/2021 12:52:02 PM

^good enough and easily available

5/4/2021 5:29:12 PM

I did this
https://www.seriouseats.com/2017/03/how-to-reverse-sear-best-way-to-cook-steak.html

5/4/2021 7:53:42 PM

250* on the grill for 30 - 60 min depending on cut
30s sear each side on cast iron

Works well, even when [accidentally] cooked to medium, there is generally lots of juice remaining.

5/5/2021 5:04:59 PM