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#4410176 - 03/12/18 04:22 AM Re: How Do You Like Your Steak? [Re: Bill_Grant]  
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Originally Posted by Bill_Grant
The trick is to bring it up to temp slowly, then sear it to crust the outside and give it color.


I had actually forgotten but I tried such a technique the last time I cooked a steak at home, the reverse of what I wrote earlier: instead of sear then finish in the oven I started in the oven at a relatively low temp (~200 I believe) until internal temp hit about 130-135, then remove it from the oven and sear it in a cast iron pan pre-heated to "as hot as I could get it" on the stove top.

Worked very well.


“If my people, which are called by my name, shall humble themselves, and pray, and seek my face, and turn from their wicked ways; then will I hear from heaven, and will forgive their sin, and will heal their land.” - 2 Chronicles 7:14
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#4410178 - 03/12/18 05:54 AM Re: How Do You Like Your Steak? [Re: Bill_Grant]  
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For steaks, there is no guessing if you're experienced. I used to cook steaks at a steak house on a large griddle that I brushed butter on and learned (and still use) the touch method to determine how well a steak is cooked. BTW, a hot griddle or fire if you're grilling for searing is great for Rare, MR and M steaks. MW to Well should go to a cooler side of however you're cooking it for a slower cooking process...which is not recommended by me because MW to W is just blasphemy...lol. wink

Here's a little tutorial on the touch method.



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#4410182 - 03/12/18 08:16 AM Re: How Do You Like Your Steak? [Re: cichlidfan]  
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Originally Posted by cichlidfan
Outdoor grill (over charcoal/wood), indoor electric grill (Farberware used to sell a great one), and the last option being a George Foreman Grill. Any of these are far superior to a skillet.

NoNo No and thrice Noooo, never a George Foreman grill, it's the spawn of the devil and designed to extract all the juices from your meat, my brother had one and after he died I threw it in the trash, it was only a few months old too.

my normal cooking instrument for steak is a gas grill, but it all depends on what I'm trying to achieve.

I have different frying pans with different heating properties, some are slow transfer of heat and some are fast, cooking a piece of salmon the fast transfer pan is great if I use it dry, crisping the skin first and cooking it about 3/4 the way through lowering the heat and cooking it on the other side until it has a hint of rareness left in it Mmmmmm


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Sons of the hound come here and get flesh
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#4410185 - 03/12/18 08:56 AM Re: How Do You Like Your Steak? [Re: F4UDash4]  
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Went to a grill workshop last summer.

As others have said, the trick is to run a slow temp for actually doing the meat, and then a very high temp for searing the outside which creates the taste. The gas grill I was shown had a slow, topped section, and an extra-hot ceramic plate for the crust.

Also mentioned at that workshop: Charcoal is barely hot enough. And electric would be right out.

#4410189 - 03/12/18 10:38 AM Re: How Do You Like Your Steak? [Re: wheelsup_cavu]  
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Originally Posted by wheelsup_cavu
Originally Posted by PanzerMeyer
I don't even boil water so if I want a steak I have to go out to a restaurant. As a general rule I like my steaks medium or medium rare. It depends on what the cut of meat is.

So the wife isn't able to cook either?


Wheels



She's a pharmacist at a hospital. That kind of work schedule is not conducive to cooking. Especially steaks. biggrin

Last edited by PanzerMeyer; 03/12/18 10:39 AM.

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#4410192 - 03/12/18 10:55 AM Re: How Do You Like Your Steak? [Re: PanzerMeyer]  
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Originally Posted by PanzerMeyer

She's a pharmacist at a hospital. That kind of work schedule is not conducive to cooking. Especially steaks. biggrin

My niece is also a pharmacist at a research hospital, she was here on Saturday and it was lamb that I served up for us smile But yes, she does not have a lot of time either and what time she does have she dedicates to Doctors Without Borders (Medicine sans Frontiers)

Where she works: virga Jessa Ziekenhuis

Last edited by Alicatt; 03/12/18 11:03 AM.

Chlanna nan con thigibh a so's gheibh sibh feoil
Sons of the hound come here and get flesh
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#4410309 - 03/13/18 12:12 AM Re: How Do You Like Your Steak? [Re: F4UDash4]  
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#4410312 - 03/13/18 12:44 AM Re: How Do You Like Your Steak? [Re: F4UDash4]  
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#4410322 - 03/13/18 03:19 AM Re: How Do You Like Your Steak? [Re: F4UDash4]  
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2 with the crust of 5.

Cast iron got me there.

#4410323 - 03/13/18 03:24 AM Re: How Do You Like Your Steak? [Re: Bill_Grant]  
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Originally Posted by Bill_Grant
Pan seared is better because the whole steak comes into contact with the hot surface.
Unless you are doing it right over a hot bed of coals, this is preferred.
Why settle for "grill lines" when you can get the Millaird process on the WHOLE cut of meat?



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#4410327 - 03/13/18 05:19 AM Re: How Do You Like Your Steak? [Re: Master]  
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Originally Posted by Master
well done


Yep, NW Alabama.

Wife refers to it as "cooked," and one of the many things we both had to adjust to.

Cooking a well done steak is actually difficult to do correctly; it's easy to over cook it and have the meat come out dry and leathery. The secret is to pull it off the heat and let it continue to cook the rest of the way through on a plate.


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#4410337 - 03/13/18 10:35 AM Re: How Do You Like Your Steak? [Re: F4UDash4]  
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I'm seriously jonesing for a nice chateau briand right now from either Shula's or Ruth Chris. smile


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#4410342 - 03/13/18 12:03 PM Re: How Do You Like Your Steak? [Re: Dart]  
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Originally Posted by Dart
The secret is to pull it off the heat and let it continue to cook the rest of the way through on a plate.


Yep, that is also true of any level of doneness you want. If you leave it on the heat until you get to a "2" it maybe be closer to "3" by the time you sink a fork in it.


“If my people, which are called by my name, shall humble themselves, and pray, and seek my face, and turn from their wicked ways; then will I hear from heaven, and will forgive their sin, and will heal their land.” - 2 Chronicles 7:14
#4410467 - 03/14/18 05:16 AM Re: How Do You Like Your Steak? [Re: F4UDash4]  
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Oven cooking and then searing is just a shortcut that restaurants use so that the chef/cook doesn't have to focus on your steak, but can multitask doing other things as well. It is not the ideal way to cook a steak. The real secret is turning the steak over often before the juices start to come out on the top side, thus keeping the hot juices inside. My technique is to caramelize first, reduce temperature, and turn over often. Juicy steak every time ;-) Of course, nothing beats a charcoal grilled steak, but I don't mind using a cast iron skillet indoors. Just my 2 cents...


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#4410476 - 03/14/18 05:55 AM Re: How Do You Like Your Steak? [Re: F4UDash4]  
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The problem if you do it all on the same temp is that the amount of heat needed to get a proper crust will seep into the meat and turn the edges into well done even if you want raw in the middle.

The hotter you sear, for the shortest amount of time, the more volume you preserve as raw.

So yes, if you reduce temp you get a similar bonus than doing it on the oven and on the hot skillet.

#4410497 - 03/14/18 10:48 AM Re: How Do You Like Your Steak? [Re: F4UDash4]  
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Why do I feel like I'm watching an episode of "Iron Chef"?


“Whoever fights monsters should see to it that in the process he does not become a monster. And if you gaze long enough into an abyss, the abyss will gaze back into you.”
#4410519 - 03/14/18 01:00 PM Re: How Do You Like Your Steak? [Re: F4UDash4]  
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Because PM, this is serious stuff!!!

With a Reverse Sear, you don't lose any juice, as the temp comes up too slow to force it out.
But the real joy is the Maillard Reaction when the outside temp of the meat exceeds 300F and the meat browns, and all the yummy chemical reactions happen to the sugars and amino acids.
To best get this, it needs to be over a serious flame, or laying flat on a hot griddle. "Grill lines" are not enough. Why settle for a line when you can do the whole thing.

Someone previous mentioned that charcoal doesn't get hot enough. I can easily get my Kingsford Professional charcoal in the Weber north of 700F at the grate. Which is silly. Ha.


~Bill

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#4410523 - 03/14/18 01:25 PM Re: How Do You Like Your Steak? [Re: F4UDash4]  
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Cast Iron, medium rare. I know about the sou vide method, reverse sear with the oven etc. I’ll just stick to keeping it simple. I also prefer my skillet to the grill. Grill lines are more cosmetic than anything to me, I like a full even sear.


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#4410925 - 03/16/18 12:46 PM Re: How Do You Like Your Steak? [Re: F4UDash4]  
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This arrived in my inbox this morning:

HOW TO MAKE THE PERFECT STEAK


“If my people, which are called by my name, shall humble themselves, and pray, and seek my face, and turn from their wicked ways; then will I hear from heaven, and will forgive their sin, and will heal their land.” - 2 Chronicles 7:14
#4410928 - 03/16/18 01:00 PM Re: How Do You Like Your Steak? [Re: F4UDash4]  
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F4U, I did that for Wifey on Valentines Day. Basically made "Prime Rib" out of the Ribeye steak using that method.
It was very good, and we enjoyed it. HOWEVER it is not the same in flavor had it been on the Charcoal grill. And even the gas grill gives it a different taste that I prefer.
But for a kitchen cooked steak it is a great recipe!

Attached Files Steak.png

~Bill

Warning: My sense of Humor may hurt your feelings!
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