Rib-eye Steak

[BUTCH1]

I haven't looked at any tables for a while but I think 45 minutes at 134 (?) F is insufficient for a generally-accepted safe reduction of salmonella and e. coli.

Your talking about hamburger where all parts of the meat have had a chance to be exposed to air, with a steak it's safe to eat it rare/ medium rare because your cooking the external part which will kill any bacteria on it's surface and the meat in the middle will be safe because it has not been exposed to air other parts of meat to spread any pathogens..

 

[DaTT]

I use an acetylene torch...several seconds on each side and walla the perfect steak!!

It's "voila"

 

[jaedaliu]

Was just looking at some whole ribeyes at BJ's. Basically, a boneless prime rib. (YUMMMM) Bulk - 15 pounds each. And, I'll be cooking them following Alton Brown's method with a cast iron pan. OP - search for steaks, alton brown, and cast iron here (or on youtube) and learn how to cook.

Edit: and 15 minutes at 400 degrees doesn't sound like it was significantly too long... if the steaks were 2 inches thick.

!! How big is your cast iron pan that you can sear a 15 lb roast?!?!!!?!!?

Or are you carving individual steaks first? That's what I'm doing. I bought a 4 pound sirloin roast for Thanksgiving, but we were specifically told not to bring anything to the dinner we attended, so I'm splitting it into 2lb roasts/steaks. Even at that size it's too big for my wife and I to eat at once. I'll be going with the low temp oven steak method from modernist cuisine. Timing will be a bit of a crapshoot with my first one, but if I remember to time it, I'll get it right the 2nd time.

 

[Carson Dyle]

Incredible thread. I'll bet you can find similar advice on video cards in a cooking forum.

 

[DrPizza]

!! How big is your cast iron pan that you can sear a 15 lb roast?!?!!!?!!?

Or are you carving individual steaks first? That's what I'm doing. I bought a 4 pound sirloin roast for Thanksgiving, but we were specifically told not to bring anything to the dinner we attended, so I'm splitting it into 2lb roasts/steaks. Even at that size it's too big for my wife and I to eat at once. I'll be going with the low temp oven steak method from modernist cuisine. Timing will be a bit of a crapshoot with my first one, but if I remember to time it, I'll get it right the 2nd time.

I'll slow cook it at 180 degrees to 200 degrees until it's fairly close to how I want it (medium rare), then slice the steaks off and toss them into a red hot cast iron pan. Had to do that for a relative last time I made prime rib - she only eats meat well done. After I did her chunk, I thought, "wow, that looks awesome." So, I did that with one of the leftover pieces, Mmmmmmmm.

 

[NetWareHead]

Incredible thread. I'll bet you can find similar advice on video cards in a cooking forum.

Lol...

Nothing wrong with using the oven to cook a steak. Although I do like to sear it first on stovetop in cast iron on each side for a minute before throwing it into a hot oven. The broiler is also an acceptable cooking method. I find myself broiling steaks in the winter when its too cold to grill outdoors. In the winter, I also dont mind the heat that the oven throws into the kitchen which ends up warming the house.

 

[Howard]

Your talking about hamburger where all parts of the meat have had a chance to be exposed to air, with a steak it's safe to eat it rare/ medium rare because your cooking the external part which will kill any bacteria on it's surface and the meat in the middle will be safe because it has not been exposed to air other parts of meat to spread any pathogens..

Normally I would agree with you, but with sous vide it's just so easy that it's not worth not doing it. At 45 minutes the center of a 1.5" steak probably has had only 10-15 minutes at temperature, whereas you need 45-60 minutes at temperature for a standard reduction.

*above not necessarily factual. consult your own SV specialist*

 

[chihlidog]

For a home steak, NOTHING tops a grill for me. The trick to the grill is to have it dirty. A clean burning gas grill isnt going to add much to the flavor. I use wood chips 2 ways IN my grill, let some burn, and soak some in water to get 'em steaming.

I also make sure to throw garlic powder into the fire as I am cooking, as goofy as it sounds it gives it a great aroma and adds subtly to the flavor. I sprinle the powder onto the meat and let a good bit of it drop inot the fire below, then hurry up and close the lid while it's still burning. Try it next time you grill, you'll see what I mean.

My other suggestion for home steak is the sauce - take a base of soy sauce, add in a bit of balsalmic vinegar (we're talking maybe a spoonful, not tons), garlic and sugar and mix that all up. Used sparingly it makes an amazing sauce.

 

[slag]

134F for 45 minutes in a sous vide and then sear each side for 30 seconds on a hot skillet.

Topped with herbs and a pat of butter, wrapped in 3 layers of thick aluminum foil, and placed on top of the engine for 1 hour, 21 minutes.

If you aren't cooking it like this, then you are doing it wrong.... right?

:sneaky::sneaky:

 

[slag]

QFT...use a broiler...about 16 mins total for a steak is about right.

A broiled steak is different than grilling, but I like them both.

the only difference is the heat comes from above instead of below.. In other words, not that much of a difference.

Broiling is just cooking without the bottom burner on. No big secret there.

 

[Genx87]

I have been using the oven more and more with all meats. Pork Chops seared them put in the oven at 425 at 10 mins then put some butter on top for the final 2 turns out really good. I never liked to eat pork at home before discovering the oven.

 

[Hayabusa Rider]

Steaks are suppose to be cooked in an oven, just not a home oven that maxes out at 500 degrees. Steaks shouldn't be cooked at home, but eating at a 4 star steakhouse is expensive and not always convenient.

There is no reason a perfectly good steak cannot be prepared at home. The main advantage top notch restaurants have isn't magic, but access to beef that cannot be had by most people. Home aging does not work well compared to what can be had at a restaurant. Otherwise with sous vide equipment prices falling and the increased dissemination of useful techniques I'd say "shouldn't be cooked at home" is untrue.

 

[Hayabusa Rider]

134F for 45 minutes in a sous vide and then sear each side for 30 seconds on a hot skillet.

I'm thinking the times in these tables are what I'd follow

Of course everyone's mileage may vary.

 

[zinfamous]

Steaks are suppose to be cooked in an oven, just not a home oven that maxes out at 500 degrees. Steaks shouldn't be cooked at home, but eating at a 4 star steakhouse is expensive and not always convenient.

so steaks shouldn't be cooked at home. "real" steak restaurants, in your esteemed opinion, are too expensive and inconvenient.

where the fuck are people supposed to cook and eat steaks?

Do we need to get in a line to have QueBert issue us his official steak license?

 

[NetWareHead]

There is no reason a perfectly good steak cannot be prepared at home. The main advantage top notch restaurants have isn't magic, but access to beef that cannot be had by most people. Home aging does not work well compared to what can be had at a restaurant. Otherwise with sous vide equipment prices falling and the increased dissemination of useful techniques I'd say "shouldn't be cooked at home" is untrue.

I'll disagree with you because cooking equipment matters. My dad's restaurant has a broiler/over unit that is just the most helllacious oven I've ever seen. We call it the kiln. The broiler has such intense heat that it takes 1-2 minutes each side of the steak before transferring into an estimated 8-900 degree oven. The oven is like a bigger "salamander" appliance. 2 inch thick veal chops are done in 10 minutes. I've made great steaks at home and you do also have a another point about restaurants having access to beef that residential customers don't. I just don't see anyone in a home kitchen that has a "kiln" installed.

 

[DrPizza]

I'm thinking the times in these tables are what I'd follow

Of course everyone's mileage may vary.

Awesome resource, thanks!

 

[Howard]

I'm thinking the times in these tables are what I'd follow

Of course everyone's mileage may vary.

Yes, those.

 

[Leros]

I haven't looked at any tables for a while but I think 45 minutes at 134 (?) F is insufficient for a generally-accepted safe reduction of salmonella and e. coli.

The longer you hold a meat at a specific temperature, the lower the temperature needs to be to reduce bacteria to safe levels.

 

[Hayabusa Rider]

I'll disagree with you because cooking equipment matters. My dad's restaurant has a broiler/over unit that is just the most helllacious oven I've ever seen. We call it the kiln. The broiler has such intense heat that it takes 1-2 minutes each side of the steak before transferring into an estimated 8-900 degree oven. The oven is like a bigger "salamander" appliance. 2 inch thick veal chops are done in 10 minutes. I've made great steaks at home and you do also have a another point about restaurants having access to beef that residential customers don't. I just don't see anyone in a home kitchen that has a "kiln" installed.

I don't doubt that commercial equipment can facilitate the preparation of quality food. As someone who loves to cook there's a lot I'd like to get my hands on. My issue with the post I responded to was the implication that a home prepared steak must be such an inferior product that it shouldn't be attempted, or at least that's how I took it.

I had one of the best steaks in memory at someones home recently who prepared them sous vide then finished them in an extremely hot cast iron skillet so to get a nice Maillard reaction. It was worth the eating.

 

[NetWareHead]

I don't doubt that commercial equipment can facilitate the preparation of quality food. As someone who loves to cook there's a lot I'd like to get my hands on. My issue with the post I responded to was the implication that a home prepared steak must be such an inferior product that it shouldn't be attempted, or at least that's how I took it.

I had one of the best steaks in memory at someones home recently who prepared them sous vide then finished them in an extremely hot cast iron skillet so to get a nice Maillard reaction. It was worth the eating.

:thumbsup: Oh and I do agree with you. I've made some very memorable steaks at home on with the cast iron pan and into oven method. Also with broilers, grill etc...

But I have to mention that the best steak I've had was from my dad's kiln and so far it has been very hard to top it.

It doesn;t mean that steak is forever ruined for me. I can't always eat at expensive steak houses. I cant always use the kiln when I want steak. Much like I can't always buy waygu beef for instance. But I'm still happy with the steaks I can make at home, even if they are not to the level of my dad's kiln. Still delicious and its still steak!

Someday I'd like to try sous-vide too.

 

[Howard]

The longer you hold a meat at a specific temperature, the lower the temperature needs to be to reduce bacteria to safe levels.

I understand that very well.

Look at Baldwin's tables and tell me that I had the wrong idea.

 

[waggy]

I don't doubt that commercial equipment can facilitate the preparation of quality food. As someone who loves to cook there's a lot I'd like to get my hands on. My issue with the post I responded to was the implication that a home prepared steak must be such an inferior product that it shouldn't be attempted, or at least that's how I took it.

I had one of the best steaks in memory at someones home recently who prepared them sous vide then finished them in an extremely hot cast iron skillet so to get a nice Maillard reaction. It was worth the eating.

exactly. I hate threads like this because you get 1-2 people (usually the same 2 idiots) that go off on how home cooked steaks can't be good.

Are they as good as top tier steakhouses? fuck no. I can't buy the great steaks or age them the same.

Are mine fucking good? hell yeah. Are they the same as top level steak houses? lol

though i will say i can make a steak better then most resturants like apple bees, outback etc.

 

[Howard]

As an aside, I joined in on the Kickstarter for the Searzall. Can't wait to use it.

 

[jaedaliu]

As an aside, I joined in on the Kickstarter for the Searzall. Can't wait to use it.

I took a look at that. It takes your torch and makes it into an IR broiler, right?

 

[Howard]

I took a look at that. It takes your torch and makes it into an IR broiler, right?

It converts a significant amount of the convected heat into radiant heat, yes. There is still a little bit of flame and hot air coming out. Should give an even better result than a hot pan since the Leidenfrost effect is eliminated.