One person's guide to cooking Steak
#1
Senior Moderator
Thread Starter
One person's guide to cooking Steak
I can't say that I've tried it but it sounds pretty good...
• First, ask your butcher for a 3.3-pound (1.5 kilogram) well-marbled bone-in ribeye in vacuum packaging. The bone is important, because it helps to keeps the meat moist. The vacuum part is important too, because it will avoid oxidation.
• Put the meat out of the fridge at room temperature (not in a hot room, just normal temperature) for 24 hours inside the vacuum packaging. Don't take it out! It's important you do this step to have the perfect result.
• On a large, very hot non-stick pan, add a bit of olive oil and put the steak in 3 minutes on each side. Don't move or lift the steak after you place it. Just let it be and flip it when it's time.
• Take it out the pan and put it on a metal rack to rest for 10 minutes.
• Let the pan heat up again to the max and put the steak back in 2 minutes on one side.
• Flip the steak and add 3.5 ounces (100 grams) of butter. Continuously pour the resulting melted butter mixed with the meat juices over the top for another 2 minutes.
• Put it on a metal rack to rest for 5 minutes, covering it with some aluminum foil with three holes on it (so the vapor doesn't condensate.)
• Cut in filets and sprinkle some good quality sea salt like fleur de sel or Maldon.
From here: http://www.likecool.com/Two_simple_f...ood--Body.html
• First, ask your butcher for a 3.3-pound (1.5 kilogram) well-marbled bone-in ribeye in vacuum packaging. The bone is important, because it helps to keeps the meat moist. The vacuum part is important too, because it will avoid oxidation.
• Put the meat out of the fridge at room temperature (not in a hot room, just normal temperature) for 24 hours inside the vacuum packaging. Don't take it out! It's important you do this step to have the perfect result.
• On a large, very hot non-stick pan, add a bit of olive oil and put the steak in 3 minutes on each side. Don't move or lift the steak after you place it. Just let it be and flip it when it's time.
• Take it out the pan and put it on a metal rack to rest for 10 minutes.
• Let the pan heat up again to the max and put the steak back in 2 minutes on one side.
• Flip the steak and add 3.5 ounces (100 grams) of butter. Continuously pour the resulting melted butter mixed with the meat juices over the top for another 2 minutes.
• Put it on a metal rack to rest for 5 minutes, covering it with some aluminum foil with three holes on it (so the vapor doesn't condensate.)
• Cut in filets and sprinkle some good quality sea salt like fleur de sel or Maldon.
From here: http://www.likecool.com/Two_simple_f...ood--Body.html
#2
I can't say that I've tried it but it sounds pretty good...
• First, ask your butcher for a 3.3-pound (1.5 kilogram) well-marbled bone-in ribeye in vacuum packaging. The bone is important, because it helps to keeps the meat moist. The vacuum part is important too, because it will avoid oxidation.
• Put the meat out of the fridge at room temperature (not in a hot room, just normal temperature) for 24 hours inside the vacuum packaging. Don't take it out! It's important you do this step to have the perfect result.
• On a large, very hot non-stick pan, add a bit of olive oil and put the steak in 3 minutes on each side. Don't move or lift the steak after you place it. Just let it be and flip it when it's time.
• Take it out the pan and put it on a metal rack to rest for 10 minutes.
• Let the pan heat up again to the max and put the steak back in 2 minutes on one side.
• Flip the steak and add 3.5 ounces (100 grams) of butter. Continuously pour the resulting melted butter mixed with the meat juices over the top for another 2 minutes.
• Put it on a metal rack to rest for 5 minutes, covering it with some aluminum foil with three holes on it (so the vapor doesn't condensate.)
• Cut in filets and sprinkle some good quality sea salt like fleur de sel or Maldon.
From here: http://www.likecool.com/Two_simple_f...ood--Body.html
• First, ask your butcher for a 3.3-pound (1.5 kilogram) well-marbled bone-in ribeye in vacuum packaging. The bone is important, because it helps to keeps the meat moist. The vacuum part is important too, because it will avoid oxidation.
• Put the meat out of the fridge at room temperature (not in a hot room, just normal temperature) for 24 hours inside the vacuum packaging. Don't take it out! It's important you do this step to have the perfect result.
• On a large, very hot non-stick pan, add a bit of olive oil and put the steak in 3 minutes on each side. Don't move or lift the steak after you place it. Just let it be and flip it when it's time.
• Take it out the pan and put it on a metal rack to rest for 10 minutes.
• Let the pan heat up again to the max and put the steak back in 2 minutes on one side.
• Flip the steak and add 3.5 ounces (100 grams) of butter. Continuously pour the resulting melted butter mixed with the meat juices over the top for another 2 minutes.
• Put it on a metal rack to rest for 5 minutes, covering it with some aluminum foil with three holes on it (so the vapor doesn't condensate.)
• Cut in filets and sprinkle some good quality sea salt like fleur de sel or Maldon.
From here: http://www.likecool.com/Two_simple_f...ood--Body.html
#3
Needs more Lemon Pledge
I dont care for butter on a steak...
Good EVOO, OTOH.
Good EVOO, OTOH.
#4
Senior Moderator
Thread Starter
Probably could sub out butter?
#5
Needs more Lemon Pledge
could...
Not sure I understand the purpose behind the cook method, though...
Not sure I understand the purpose behind the cook method, though...
The following users liked this post:
97BlackAckCL (06-06-2014)
#6
Senior Moderator
Thread Starter
#7
The sizzle in the Steak
No grill.....no want.
The following users liked this post:
97BlackAckCL (06-06-2014)
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#8
Race Director
iTrader: (1)
No butter on a steak? Cray.
Do a steak plain with a slab of hotel butter on it sometime.
Do a steak plain with a slab of hotel butter on it sometime.
#10
Honda+Blue=My garage
I do the cast iron then finish in a low oven so I get the crust and the nice rare center.
I usually use this on a Bisteca Fiorentina (4-5# porterhouse-usually 4 " thick)
works great
#11
Needs more Lemon Pledge
The rest is pretty standard practice but the cook then rest then cook is odd...
#12
Safety Car
Cooking the steak and removing it, is as unnecessary as removing it for 24 hours before cooking it.
A bone in rib eye unlike other steaks will continue to cook when removed from the pan until the bone cools down. Uneven temps can happen because of the bone.
Rib Eye: Medium Heat
Strip: High Heat
Sirloin: Low Heat
Tenderloin: Med. to High Heat
Pan seared steaks are good but the grill gives it extra flavor.
Note: Always room temperature before grilling or searing.
A bone in rib eye unlike other steaks will continue to cook when removed from the pan until the bone cools down. Uneven temps can happen because of the bone.
Rib Eye: Medium Heat
Strip: High Heat
Sirloin: Low Heat
Tenderloin: Med. to High Heat
Pan seared steaks are good but the grill gives it extra flavor.
Note: Always room temperature before grilling or searing.
#13
Senior Moderator
Regional Coordinator
(Mid-Atlantic)
Regional Coordinator
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iTrader: (6)
Butter
#14
Senior Moderator
Thread Starter
#15
Needs more Lemon Pledge
^Indeed!
Hold your napkin up like a bib as they place your plate or you may get butter spatter on your tie!
Hold your napkin up like a bib as they place your plate or you may get butter spatter on your tie!
#16
Senior Moderator
Thread Starter
FWIW though, for that higher-end franchise steakhouse, I prefer Morton's 10000X more.
Ruth's Chris is worth trying once just to get an idea...but, I think they overdo the buttering of the steaks.
Ruth's Chris is worth trying once just to get an idea...but, I think they overdo the buttering of the steaks.
#17
The Third Ball
Join Date: Sep 2002
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Hate to tell you that all meat still "cooks" once removed from heat. Which is why you take them off a tad early from the temp you want, and let them rest and let the juices recirculate and settle/cool.
The following 2 users liked this post by Sarlacc:
97BlackAckCL (06-06-2014),
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#18
Safety Car
Had some great steaks at Milwaukee Chop House and Carsons in Chicago. Carsons is known for there ribs but the steak and rib combo with there "World Famous" slaw was exceptional.
Milwaukee Chop House cooks there steak with a Sea Salt crust. The New York Strip was Mouth Watering and Melt in your Mouth. The steak was so good I forgot what I had for sides that night.
Note: Carsons has a place in Milwaukee now. TY Carsons.
Milwaukee Chop House cooks there steak with a Sea Salt crust. The New York Strip was Mouth Watering and Melt in your Mouth. The steak was so good I forgot what I had for sides that night.
Note: Carsons has a place in Milwaukee now. TY Carsons.
#19
Safety Car
If you take a steak off the grill that has no bone in it that is cooked at 155 degrees, the heat begins to dissipate immediately. 1-to 5 minutes later the temp. should still be close to 155 but not over.
#20
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(Mid-Atlantic)
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Of course I've had steaks with butter, that doesn't mean that's the way I prefer to eat or cook my steaks. I cook amazing juicy steaks and never once have used butter on my steaks
#21
Go Giants
What about tube steak?
#23
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Regional Coordinator
(Mid-Atlantic)
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#24
The sizzle in the Steak
#26
The sizzle in the Steak
After removing from cooking source, temperature will increase (depending on size and shape of cut) for about a minute +/- 2 degrees F....then slowly drop.
The Sarlacc is correct.
The Sarlacc is correct.
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