Read an article about steak

[randomlinh]

blah, that was a failed attempt... I guess I didn't rinse well enough.. heh. It was still edible, but by far my worst steak I've done. Ok, sans the flank steak I broiled to death in college.. heh

 

[Kelvrick]

Originally posted by: LordNoob
Why are ATOTers so into asian chicks? (seriously asking)

Atot is racist.

What was that htread that showed atot statistics and that like 70% of us were asian?

EDIT: I wonder how this method works with the cast-iron sear and oven method? Any atot'ers going to try?

 

[Excelsior]

This looks cool. Will try it next time.

 

[Fern]

I tried it last night, worked out pretty well (except for me overcooking it a bit - I was busyy helping my kid with his homework and got distracted). But it was a little saltier tasting then I expected. No need to add any.

I used sea salt and can honestly say it does tenderize the meat pretty well.

Fern

 

[Kirby]

Originally posted by: Kelvrick
EDIT: I wonder how this method works with the cast-iron sear and oven method? Any atot'ers going to try?

I'm curious abou this as well. I'm having steak tonight but I don't have a grill.

 

[Turin39789]

Originally posted by: nkgreen

Originally posted by: Kelvrick
EDIT: I wonder how this method works with the cast-iron sear and oven method? Any atot'ers going to try?

I'm curious abou this as well. I'm having steak tonight but I don't have a grill.

I have a grill, but I don't have a steak!

 

[Kaspian]

Originally posted by: George P Burdell
I dunno if the article is any good, but some of the photos are making me hungry

Good find! Thanks for sharing!:thumbsup:

 

[Kaspian]

Originally posted by: Turin39789

Originally posted by: nkgreen

Originally posted by: Kelvrick
EDIT: I wonder how this method works with the cast-iron sear and oven method? Any atot'ers going to try?

I'm curious abou this as well. I'm having steak tonight but I don't have a grill.

I have a grill, but I don't have a steak!

I have both.:thumbsup:

 

[shodge37]

what a great article - funny and educational and best of all, about steak!!

i can't wait to try it. i had another dinner planned for tonite, but steak sounds so much better than lentil soup. LOL

 

[Chryso]

"Choice" meat is not cheap. It is the second highest grade.

 

[Uppsala9496]

I always use Adolph's Meat Tenderizer and Kitchen Bouquet browning sauce on my steaks.

Apply the meat tenderizer liberally on both sides and then apply the browning sauce.
Let it sit at room temperature for at least 30 minutes and then grill to your liking.

You don't get a salty taste, nor do you get a highly salted steak.

 

[homercles337]

Originally posted by: Joemonkey

Originally posted by: randomlinh
I was curious about this as well. It would seem the steak would taste far too salty... but, who knows. My next ribeye will be done this way.

?? wasn't the whole point of this to make a crappy piece of meat taste like a ribeye?

Yep. Its weird that later on she keeps talking about using porterhouse (thick t-bone). Thats a prime cut, right?

 

[Chryso]

Originally posted by: homercles337

Originally posted by: Joemonkey

Originally posted by: randomlinh
I was curious about this as well. It would seem the steak would taste far too salty... but, who knows. My next ribeye will be done this way.

?? wasn't the whole point of this to make a crappy piece of meat taste like a ribeye?

Yep. Its weird that later on she keeps talking about using porterhouse (thick t-bone). Thats a prime cut, right?

Grade, such as prime, is not determined by the cut but by the marbling of the meat.

 

[homercles337]

Originally posted by: Chryso

Originally posted by: homercles337

Originally posted by: Joemonkey

Originally posted by: randomlinh
I was curious about this as well. It would seem the steak would taste far too salty... but, who knows. My next ribeye will be done this way.

?? wasn't the whole point of this to make a crappy piece of meat taste like a ribeye?

Yep. Its weird that later on she keeps talking about using porterhouse (thick t-bone). Thats a prime cut, right?

Grade, such as prime, is not determined by the cut but by the marbling of the meat.

Shows what i know. I cook a lot too. I guess i just never paid attention to this, but i can tell you what part of the cow corresponds to which cut. Or maybe i dont.

 

[Tifababy]

I tried this last night and it tasted really salty. I covered the strip steak in salt for an hour, rinsed it off, completely dried the steak and then put it on the grill. Wasn't that impressed at all. Maybe I did something wrong, but I'd rather not have my steak that salty (even if it is a little more tender).

 

[oddyager]

Cool. Never tried that before. Guess I'm having steak tonight for dinner. :thumbsup:

 

[911paramedic]

I've always done this, but make sure to do it with kosher salt. (it's larger and doesn't taste as salty)

I let the steak sit out for about 30min first, then apply salt and let sit for another 15 min. After that, wipe off all salt and rub with garlic infused olive oil.

Let the salivating ensue.

P.S. ALWAYS let your steak rest after cooking.)

 

[nboy22]

Yep, I worked at a restaurant and we would oil, salt, pepper almost everything before cooking it, fish filets, steaks, etc..

 

[Reel]

I had a large steak that was too big for me to eat in one sitting so I cut it in half. I did one night like this and one night like normal. I preferred normal even if it was a bit tender. There was a bit of an odd flavor to the salted one. It wasn't bad but just not as good.

 

[Patt]

Now I'm damn hungry ... that is now on tomorrow night's dinner menu

 

[davestar]

Originally posted by: nboy22
Yep, I worked at a restaurant and we would oil, salt, pepper almost everything before cooking it, fish filets, steaks, etc..

That's simply seasoning the meat. This is a different process used to tenderize the meat

 

[uhohs]

<3

 

[waggy]

Originally posted by: uhohs
<3

WTF?> what does that have to do with steak?

 

[ponyo]

So far all negative. I passed waiting for more feedback.

 

[jdoggg12]

Originally posted by: Alienwho
This is how the brazilians do it. And let me tell you, they do it right.

how many is a brazillian?

But yes, this will work... i'm not a fan of doing it though, artificial goodness is never as good as the real thing... Besides, if you develop an eye for it, you can pick prime cuts from a choice selection. The grading systems is a combo of the age of the animal and the marbling of the ribeye they sample... the system can be fairly arbitrary.