Making my first steak

[smackababy]

Peanut oil is similarly low. Safflower is the way to go. And since you really only use it for steaks, it lasts awhile.

 

[Ns1]

A lot of people that get a med rare stake like that outer 1/4-1/3 that is well done for some reason... Also that's the quickest way to make it. Restaurants don't always use the best methods if said methods take to much time.

I would never teach someone how to cook a steak that resulted in the outer 1/3 being well done. What the fuck is wrong with you.

 

[MongGrel]

Put some ground coffee on that thing

*runs for cover*

Yeah, I have A1 around, but it never goes near a steak. Handy for a few other things.

 

[Matthiasa]

I would never teach someone how to cook a steak that resulted in the outer 1/3 being well done. What the fuck is wrong with you.

You may or may not but most people will end up doing that.

It's not exactly hard to do an image search for this.

 

[Ns1]

So why wouldn't you teach someone to do it correctly instead of teaching them how to do it wrong?

 

[Matthiasa]

Any method that starts with sear as the first actual cooking step is wrong, and those have been presented most in this thread.

 

[ControlD]

Any method that starts with sear as the first actual cooking step is wrong, and those have been presented most in this thread.

Yeah, the first step is always to defrost that sucker in the microwave for about 15 minutes.

 

[waggy]

Yeah, the first step is always to defrost that sucker in the microwave for about 15 minutes.

is that before or after you soak it in A1 sauce for an hour?

 

[ControlD]

is that before or after you soak it in A1 sauce for an hour?

It works equally well either way

 

[William Gaatjes]

Searing is not a good idea. I just let it bake properly. Will take about 15 minutes before it is ready.

 

[ElFenix]

is that before or after you soak it in A1 sauce for an hour?

shit, i've been using french dressing all these years. no wonder it's coming out weird.

 

[MongGrel]

shit, i've been using french dressing all these years. no wonder it's coming out weird.

:sneaky:

 

[WelshBloke]

You're essentially using lard when you do that. The problem is lard's smoke point is similar to olive oil (around 400F), so it will start to burn at searing temps. The oil is actually recommended because it fries and caramelizes the fat in the steak. This gives that pleasant "crispy" texture that we like in other meats (like bacon). Also, I like to finish my steaks with burned butter. When the steak is nearly done, put a pat of butter in the pan, brown it, then spoon it over the steak. It adds a nice sheen and a great nutty flavor.

My favorite oil for beef is peanut (or groundnut, depending where you're from). Pick up a small bottle and try it out.

I only use a really small amount as my pan is awesomely non stick now (polished cast iron with a good season).

TBH I only do it because it smells fantastic.

 

[Ns1]

Nm

 

[MongGrel]

I only use a really small amount as my pan is awesomely non stick now (polished cast iron with a good season).

TBH I only do it because it smells fantastic.

:thumbsup::thumbsup:

I'd still like to have a pint with you someday, but unlikely I imagine.

We do it here I guess.

 

[Drako]

Searing is not a good idea. I just let it bake properly. Will take about 15 minutes before it is ready.

LOL at baking a steak.

 

[MongGrel]

LOL at baking a steak.

I've actually tried it out a few times a around 250F after searing it first, then checking it with a thermometer.

Not the same thing really, but baked it at low temp after searing it on high heat.

Is kind of a bit like a reverse Sous Vide thing.

Still experiment a bit myself over time.

 

[WelshBloke]

I'd still like to have a pint with you someday, but unlikely I imagine.

We do it here I guess.

Cheers!

 

[michal1980]

I've actually tried it out a few times a around 250F after searing it first, then checking it with a thermometer.

Not the same thing really, but baked it at low temp after searing it on high heat.

Is kind of a bit like a reverse Sous Vide thing.

Still experiment a bit myself over time.

baking first then searing is almost like sous vide. You get the whole steak up to the temp you want without burning/drying out the outside. Then create a nice thin crust with a really hot pan.

 

[Fanatical Meat]

When I lived in an apartment I used one of these and a Coleman one. I believe the Coleman grill was around $40 but it got hotter and was a bit more durable not sure if they still make that model its been years. When I moved to a no gas grill apartment it was very easy to conceal and act like it was electric. They don't last more than two or three years but they're cheap the small propane tanks last for about ten meals if I remember correctly. WalMart, Target, some grocery stores sell the tanks.

http://www.amazon.com/gp/aw/d/B0000...;pi=SL75_QL70&keywords=Coleman+Gas+Grills

Grilling steak is a good way to prepare it and its fun especially with beer in hand.

 

[William Gaatjes]

I am having steak now
Done rare with Oregano and garlic powder.
Complete with baked sliced Paris mushrooms and sliced baked potatoes.

 

[Sonikku]

in an apartment your best bet is a reverse sear technique and a cast iron skillet. they run about $25 at target. you also need a decent thermometer

here's what you do:
salt your steak liberally for at least 45 minutes. rinse salt off.
set oven to 250. bake steak in oven until internal temp comes to 120*. meanwhile, on the stove get your cast iron skillet just to the point it's starting to smoke on medium high temp (mine takes about 5 minutes to get to this point). take steak out of oven, brush with a little canola oil, season with salt and pepper, then put into cast iron skillet to sear, maybe 1 minute per side. remove from pan to plate, tent with foil, and let rest a few minutes. then eat.

there's no reason to let the steak sit at room temp - after an hour seriouseats found minimal change in the internal temperature of the steak.

For clarification: I put salt on it liberally than let it sit for 45 minutes, at which point I use the sink to wash it off? Then I put salt on it again after it's done baking in the oven? (is this thing going to give me a heart attack?)

Lastly, at that temp, about how long (on average) does it take to reach 120 degrees? I'll check the internal temp to be safe, just curious as for when I should turn the stove on with the skillet as the apartment fire alarms get feisty when it comes to smoke.

 

[ElFenix]

Yes. Salt liberally, let sit, rinse. Because you're going to use more salt for the waiting than you want for the end product.

 

[William Gaatjes]

Helloooo blood pressure.

 

[Fritzo]

Peanut oil is similarly low. Safflower is the way to go. And since you really only use it for steaks, it lasts awhile.

Peanut oil's smoke point is 450-500F. It shouldn't burn.