Janna
Bring more rat-free wine!
I don't sear to "seal in the juices" -- searing is, as you said, for flavor. The Maillard reaction. Yumb.
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Cooking tips: Steak
- Thread starter Ducky_Fresh
- Start date
I don't sear to "seal in the juices" -- searing is, as you said, for flavor. The Maillard reaction. Yumb.
One more:
-Julienne(sp?) 1 whole onion (white or yellow is best, avoid red at all cost)
-Halve or quarter 2-3 cups of mushrooms (button, cremini, oyster, shitake - all are delicious)
Bring a pan to temperature and melt 1/4 stick of butter. Before the butter browns, toss in the onions and let them brown and caramelize (this is all at medium heat). After the onions have started to soften a bit and gain some color toss in the mushrooms and cook until tender.
Serve along side a nice blue (still twitching) steak and enjoy with nice beer or cabernet!
Oops, i almost forgot. Add a pinch or two of salt to the butter/onions to help them sweat out moisture and add a little flavor
-Julienne(sp?) 1 whole onion (white or yellow is best, avoid red at all cost)
-Halve or quarter 2-3 cups of mushrooms (button, cremini, oyster, shitake - all are delicious)
Bring a pan to temperature and melt 1/4 stick of butter. Before the butter browns, toss in the onions and let them brown and caramelize (this is all at medium heat). After the onions have started to soften a bit and gain some color toss in the mushrooms and cook until tender.
Serve along side a nice blue (still twitching) steak and enjoy with nice beer or cabernet!
Oops, i almost forgot. Add a pinch or two of salt to the butter/onions to help them sweat out moisture and add a little flavor
crazy_sherm
Member
Funny how people recommended cast iron skillet. I have been researching online to get a skillet but am confused about which one to buy. Any recommendations
The 12" cast iron skillet by Calphalon is $100 while the one from Lodge is $28. Why the big price difference?
The Calphalon ones are enameled, which makes it easier for cleaning, won't rust, and doesn't need to be seasoned. However, it can't withstand nearly as high heat as a traditional cast iron pan. For cooking steaks, I would recommend a naked cast iron pan because you're going to want to heat it up as hot as possible for that initial searing. If you buy one, make sure to read up on seasoning as they require specific upkeep compared to other pans. Brand doesn't matter so much except for maybe shape and type of handle. A lot of times, you can find old ones at garage sales for $5. It'll last you forever.
Thanks ShermI will buy the Lodge one then.
+1 I got a Lodge cast iron skillet over 4 years ago and it works great
. They are also pre-seasoned. Just be sure to never use soap (just hot water and a paper towel) and pat it dry when you're done.
billswim
New member
Funny how people recommended cast iron skillet. I have been researching online to get a skillet but am confused about which one to buy. Any recommendations
The 12" cast iron skillet by Calphalon is $100 while the one from Lodge is $28. Why the big price difference?
You really can't shop for tools online. You have to put them in your hands and feel their weight and balance and see if they will work for you. That said, I have found the Calphalon stuff to be over rated and over priced but that's just my opinion. I think I paid about $40 for my cast iron skillet many years ago. If one was to divide the price vs. how many meals it has given me, the damn thing would be free!
Idontdotrix
let sleeping bitches lie
- Joined
- May 20, 2009
- Moto(s)
- Ninja zx9r "the Bimbo"
- Name
- Dannielle
I had a very old cast iron skillet of my grandmother's, the thing never let me down. my X swiped it. I don't know why, he can't cook for shit, and I keep hoping one day he'll give it back (if he still has it)- a well seasoned cast iron pan is a joy. and I can't make her soda bread without it. it just doesnt come out right.
A couple of tips after skimming through the thread:
I didn't see this mentioned, but DO NOT cut your meat to see if it's done. All that does it allow the juices to escape and dries out your food.
If you can afford to, buy Certified Black Angus or USDA Prime when you can. Otherwise go for USDA Choice. In my opinion Dry Aged beef tastes the best. Get beef from a butcher that's been aged, not from the grocery store on those plasticy/foamy trays. Yuck.
A lot of grilling steak is experience and feel. Experiment with different spices and rubs to find what you like. If you're not that creative, get yourself a nice porterhouse and rub it with butter and nothing else. As long as you don't overcook it, you're golden.
I didn't see this mentioned, but DO NOT cut your meat to see if it's done. All that does it allow the juices to escape and dries out your food.
If you can afford to, buy Certified Black Angus or USDA Prime when you can. Otherwise go for USDA Choice. In my opinion Dry Aged beef tastes the best. Get beef from a butcher that's been aged, not from the grocery store on those plasticy/foamy trays. Yuck.
A lot of grilling steak is experience and feel. Experiment with different spices and rubs to find what you like. If you're not that creative, get yourself a nice porterhouse and rub it with butter and nothing else. As long as you don't overcook it, you're golden.
billswim
New member
that's my ultimate cut.
zanshin
Well-known member
You tell me why Americans don't age beef, everyone else does it.
As for washing the meat, I agree that it's sacrilegious but it's usually done with meat that wasn't bled properly and will be seasoned during the cooking process (Korean BBQ).
I don't know whether the mass-produced beef is allowed to hang long enough in the US, but I'm glad to hear the three pieces of beef per annum the average Japanese can afford is perfectly treated.
Silence
Mostly dead
crazy_sherm
Member
The average annual income in Japan is ~$38,000. I think they can afford more than 3 steaks a year. The reason they don't eat so much is they're afraid to become fat Americans.
Wagyu is the shit though...
Janna
Bring more rat-free wine!
The average annual income in Japan is ~$38,000. I think they can afford more than 3 steaks a year. The reason they don't eat so much is they're afraid to become fat Americans.
Yeah, 'cause it's the steak that's to blame for the obesity epidemic. :|
Billness
Unregistered User
Fuckin-a, guys, give the man some credit! The guy is taking his first lap on the track and you bastidges are giving him grief for not dragging knee. He didn't burn the thing, kill himself or set the neighbor's cat on fire. Win.
Ev, ya done real good for a first round, man. I'd have grubbed that steak right up, and bonus points for rounding the meal out.
A good next goal for you is to get some sear on that bad boy; the browned bits bring out flavors fit for a pimp. (This is where using a skillet helps, since you don't lose that good stuff, which you can also use to make a sauce.)
Keep up with the cooking, man. I didn't start until I was about 30, and it gets even more fun -- and rewarding -- as you learn more.
ETA: Thanks for the tips around bison -- we'll give those a try! I think it's tough to go wrong with rendered pancetta.
Ev, ya done real good for a first round, man. I'd have grubbed that steak right up, and bonus points for rounding the meal out.
A good next goal for you is to get some sear on that bad boy; the browned bits bring out flavors fit for a pimp. (This is where using a skillet helps, since you don't lose that good stuff, which you can also use to make a sauce.)
Keep up with the cooking, man. I didn't start until I was about 30, and it gets even more fun -- and rewarding -- as you learn more.
ETA: Thanks for the tips around bison -- we'll give those a try! I think it's tough to go wrong with rendered pancetta.
Last edited:
ETA: Thanks for the tips around bison -- we'll give those a try! I think it's tough to go wrong with rendered pancetta.
You could cook a car bumper in rendered pancetta and it would be delicious.
Janna
Bring more rat-free wine!
Or duck fat.
mmm yeah, pare-chocs a la panne renard. A classic dish.
n10sive
Well-known member
OK. I commit a major 'steak' crime when I cook my steaks...but it works for me and I like the taste.
I take an aged-dry New York and I tenderize ONE SIDE only with a fork, careful not to go all the way through the steak. I try and break up any of the larger tendon and fat pockets. I then put plain old Worchester sauce on the tendorized side of the steak and season with garlic salt, salt and pepper (one side only). Sometimes I will also put crushed garlic on. I then put the steak on a hot grill with the seasoned side up and close the lid so it bakes and grills. After about two minutes I flip to seasoned side down. I then reduce the heat on the grill and cook to medium. I then let it rest off the grill. The steak comes out VERY tender and moist.
My theory of the 'holes' is that it will draw the seasoning down into the meat and eliminates the need to 'marinate'. That's my story and I'm sticking to it
I take an aged-dry New York and I tenderize ONE SIDE only with a fork, careful not to go all the way through the steak. I try and break up any of the larger tendon and fat pockets. I then put plain old Worchester sauce on the tendorized side of the steak and season with garlic salt, salt and pepper (one side only). Sometimes I will also put crushed garlic on. I then put the steak on a hot grill with the seasoned side up and close the lid so it bakes and grills. After about two minutes I flip to seasoned side down. I then reduce the heat on the grill and cook to medium. I then let it rest off the grill. The steak comes out VERY tender and moist.
My theory of the 'holes' is that it will draw the seasoning down into the meat and eliminates the need to 'marinate'. That's my story and I'm sticking to it