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Cooking tips: Steak
- Thread starter Ducky_Fresh
- Start date
MackeyStingray
Well-known member
pre-seasoned doesn't mean it's good to go either. it just means it's almost broken in and that'll take another 5-10yrs.
depending on my mood, i will use some spices on a steak and yes i do it in a pan most times cause i'm too lazy to set up the grill. i'll do some cuts on the side of the steak prior to cooking to keep it from curling up so it stays flat on the pan. and let it rest under some foil to retain heat and juices.
crazy_sherm
Member
I'm sure it's steak among other less than healthy fare that the average American overindulges in. Seems like the definition of portion control here is how much can I eat before I cannot keep from vomiting. 30 years ago people weren't as fat, not because they ate healthier food, but because they didn't eat nearly as much of it.
ChuckBecker
Active member
I'm sure it's steak among other less than healthy fare that the average American overindulges in. Seems like the definition of portion control here is how much can I eat before I cannot keep from vomiting. 30 years ago people weren't as fat, not because they ate healthier food, but because they didn't eat nearly as much of it.
OK, you, line me up all the Americans who achieved obesity by eating grilled New York strip steaks. I'll bet it's only slightly longer than the line of Americans who became alcoholics by drinking Opus One. Gheeeesh.
Janna
Bring more rat-free wine!
I'm sure it's steak among other less than healthy fare that the average American overindulges in. Seems like the definition of portion control here is how much can I eat before I cannot keep from vomiting. 30 years ago people weren't as fat, not because they ate healthier food, but because they didn't eat nearly as much of it.
Fifty years ago, people ate great hunks of steak, drank whole milk with meals, etc., but we did not have this obesity issue. The obesity problem did not explode on the scene until these things happened:
1) The American lifestyle became dangerously sedentary (a lifestyle built around the car, the computer, and a whole slew of labor-saving devices)
2) The massive push towards marketing of food in general, and fast food in specific (portion sizes going up, increased amount of sugar in processed foods, massive influx of processed foods in general)
3) The obscene proliferation of food availability, with hundreds of thousands of new spots to GET your food (hey, kids, gas stations didn't use to sell chili cheese dogs, 80 ounce sodas, and 500 calorie candy bars)
4) Corn syrup as the sweetener of choice in processed foods
You have a food industry that's been fine-tuning how to market its food to consumers for decades, pushing the idea of larger and larger portions, "fourth meal," "a can a week, that's all we ask,", putting food everywhere (like fast food franchises in high school cafeterias), teaching you that food is the way to celebrate, to unwind, to express and experience love... you have a media industry that actively encourages mindless eating (hey, kids, people used to eat their meals at a DINNER TABLE with NO TV).
People are drinking hundreds of extra calories a day, even thousands in some cases, with the relatively new idea of a daily latte, Jamba Juice, fruit smoothies, sodas with meals, and so on. You have a world in which it's not "safe" for kids to walk to school, where teenagers don't bicycle or run around for play, but stay in and play video games instead. Grownups watch TV instead of more active amusements.
The society is geared to have us eat more calories, with more fat and sugar in particular, more often, of a kind that makes us crave more instead of satiating us, and which now discourages the regular level of physical activity that would help offset the caloric increase. Result? Rampant obesity.
People have lost their sense of what a sensible portion is, what healthy food is, what a healthy level of daily activity is. Food has lost its value, and feasting is the order of the day
I can tell you one thing with absolute certainty supported by hard, scientific fact and countless studies: The honest and simple steak--not the chicken-fried steak with three potatoes' worth of mash, not the philly cheese steak sandwich with fries, not the bacon double cheeseburger with onion rings and a large shake-- is not the cause of the obesity problem.
Last edited:
crazy_sherm
Member
Sorry for offending all the steak lovers and making it seem like it was the sole reason for America's obesity problem. Obviously the problem has many multifactorial and complicated societal/cultural causes. My goal wasn't to make a serious debate about it, as I was mainly responding to someone's assertion that Japanese people are in someway too poor to eat steak more than 3 times a year, which makes absolutely no sense.
The fact that someone was making inane stereotypes of Japan just reminded me of informed stereotypes I heard a lot of when I was living there. I asked my students one day to brainstorm about what they think of when they think of the US. Their list was: guns, black people, weak coffee, fat people, McDonald's, Brado Pitto, and Ben Affreck. I used to also get compliments on how straight and white my teeth were, but usually followed by questions as to why American's like to spend so much effort on have good looking teeth if they can't put the same effort in keeping their bodies in shape. I was everyone's "fat" friend when I was there because I'm a little on the chubby side. I'm 5'6" and weighed ~160 at the time.
One stark difference I noticed there when going out to eat was that portion size was much smaller. Also, what people cooked at home to eat was much healthier than restaurant food. Fish and vegetables are the mainstays of the diet as land animals were not used for food until the 1860s or so when Japan made a conscious effort to become more Western.
Traditional diets were not created overnight, it took thousands of years of making due with what was abundant in the area. Before people understood the science behind nutrition, it was by trial and error combined with natural selection that allowed health recipes to be passed down through the generations. If you look at a lot of the older civilizations: China, India, the Middle East, and pre-Spanish Latin America, you'll notice that the traditional diet is low-fat/high fiber with grain predominance.
I feel that the US, as such a young country that became so rich so fast, has not had the time to establish for itself what is truly a healthy sustainable diet. Modern medicine is allowing the unhealthy to live longer and culturally, we value immediate gratification over long term consequences. For what the average American makes, food is extremely cheap here. We pretty much have access to any type of food we desire. So as a society, we tend to eat what tastes good and worry about health later, unless there's an immediate concern and are forced into changes in lifestyle. How many people do you know decide to eat a low cholesterol diet a week before having to go in for a blood test or people who floss like crazy a couple days before seeing the dentist? The only person they really fool is themselves.
The fact that someone was making inane stereotypes of Japan just reminded me of informed stereotypes I heard a lot of when I was living there. I asked my students one day to brainstorm about what they think of when they think of the US. Their list was: guns, black people, weak coffee, fat people, McDonald's, Brado Pitto, and Ben Affreck. I used to also get compliments on how straight and white my teeth were, but usually followed by questions as to why American's like to spend so much effort on have good looking teeth if they can't put the same effort in keeping their bodies in shape. I was everyone's "fat" friend when I was there because I'm a little on the chubby side. I'm 5'6" and weighed ~160 at the time.
One stark difference I noticed there when going out to eat was that portion size was much smaller. Also, what people cooked at home to eat was much healthier than restaurant food. Fish and vegetables are the mainstays of the diet as land animals were not used for food until the 1860s or so when Japan made a conscious effort to become more Western.
Traditional diets were not created overnight, it took thousands of years of making due with what was abundant in the area. Before people understood the science behind nutrition, it was by trial and error combined with natural selection that allowed health recipes to be passed down through the generations. If you look at a lot of the older civilizations: China, India, the Middle East, and pre-Spanish Latin America, you'll notice that the traditional diet is low-fat/high fiber with grain predominance.
I feel that the US, as such a young country that became so rich so fast, has not had the time to establish for itself what is truly a healthy sustainable diet. Modern medicine is allowing the unhealthy to live longer and culturally, we value immediate gratification over long term consequences. For what the average American makes, food is extremely cheap here. We pretty much have access to any type of food we desire. So as a society, we tend to eat what tastes good and worry about health later, unless there's an immediate concern and are forced into changes in lifestyle. How many people do you know decide to eat a low cholesterol diet a week before having to go in for a blood test or people who floss like crazy a couple days before seeing the dentist? The only person they really fool is themselves.
Janna
Bring more rat-free wine!
Thank you. That made my brain all tingly from teh smartness and insight. I'm not being sarcastic. Honestly, that was a pleasure to read.
Eisernkreuz
unteroffizier
Before I moved here in 1995, I always thought America was about cowboys, large square cars, NY/LA-style cities with huge buildings, sheriffs and deputies, and lots of hot chicks like on Baywatch.
Imagine my surprise when I pulled into San Jose...
zanshin
Well-known 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?
Cast iron is great, but you can do better:
http://www.chefscatalog.com/catalog...re&subcategory=Fry+Pans+&+Skillets&item=21197
These French heavy steel pans perform like cast iron but are easier to handle and maintain. Unlike cast iron, they are indestructible. IMHO, these are these best general use pans available, and a set of these will go a long way toward meeting a household's frypan needs for life.
My former most favored pan was an awesome heavy French copper one, but nowadays that only gets used for wet/acidic stuff. These steel pans rule the roost for everything else. I personally would not piss on a truck full of flaming Calphalon techno-gimmick nonsense.
One caveat is that these pans need oil/fat to run. A 27-calorie shriveled chicken breast (and a teaspoon of peas for good cheer) of the sort one might perpetrate without any oil on a non-stick Calphalon is not a realistic option.
Call me unworldly I guess
The only steak I have had "not" prepared on the grill sucked ass. Broiling sucks ass. Frying in a flat pan made it too tough. Perhaps I was too abrupt discarding the pan sear method you all are describing when I should of been slamming the chef. Perhaps it is just my primal caveman traits coming out... FIRE FIRE !!!! I'll give it a try as I am open to change
Thank you for opening my mind
Cyclesuzy
Proud Pissant Squid
+1 I am not a great cook by any stretch of the imagination but one thing I can do is cook meat on a grill. My method is to tendarize the steak ahead of time. If possible, I buy a relatively inexpensive piece of meat and marinate the heck out of it.
Place the steak on a hot grill for 5 minutes and then turn and grill the next side for 5 minutes. After that remove from direct heat (I have an upper rack on my BBQ to place it up there) for another 5 minutes depending on your liking.
MOST IMPORTANTLY - let the piece of meat (no matter what kind of meat) rest for at least 10 minutes. Otherwise, your meat will be tough (ba dump bump). And you don't want that to happen.
Good luck and I'm free on Thursday for dinner!
watsgowinon
Active member
Bowling4Bikes
Steee-riiike!
my newest recipe:
-bring tri tip to Laguna
-bring pork tenderloin to Laguna
-self-marinate with copious amounts of booze
-cook and eat.
mmmmmmm.
-bring tri tip to Laguna
-bring pork tenderloin to Laguna
-self-marinate with copious amounts of booze
-cook and eat.
mmmmmmm.
JadedOne
Sackrinder
ZOMG.. it looks like I missed the great grill vs. pan frying steak debate.
I'm a +1 for pan frying but then again, I don't really know how to use a grill. BUT I do have a 10 step fool proof way of making a great pan fried steak.
1) For those that said to let your steak come to room temp and make sure it is dry before cooking, you get points for that.
2) Season your steak with salt and pepper. You don't need a fancy marinade or anything like that.
3) Heat your pan (don't use non-stick, that shit is for pussies) on high heat and add some olive oil to it.
4) When you see that shit rippling and almost smoking, add your seasoned steak to it.
5) Let that shit do it's thing for about 4-5 minutes. Flip it over and let it go for another 4-5 mins.
6) Remove steak from pan and pop it in the oven on low heat to keep it warm.
7) Drop the heat on the pan to medium low and add some chopped shallots and garlic. When fragrant, add a couple splashes of cognac (bitches). Let that reduce by half.
8) Add dijon mustard, heavy cream, and beef broth. Let that reduce by half. Taste sauce and add salt and pepper if needed.
9) Plate steak and drizzle sauce on top.
10) Eat with hands.
I'm a +1 for pan frying but then again, I don't really know how to use a grill. BUT I do have a 10 step fool proof way of making a great pan fried steak.
1) For those that said to let your steak come to room temp and make sure it is dry before cooking, you get points for that.
2) Season your steak with salt and pepper. You don't need a fancy marinade or anything like that.
3) Heat your pan (don't use non-stick, that shit is for pussies) on high heat and add some olive oil to it.
4) When you see that shit rippling and almost smoking, add your seasoned steak to it.
5) Let that shit do it's thing for about 4-5 minutes. Flip it over and let it go for another 4-5 mins.
6) Remove steak from pan and pop it in the oven on low heat to keep it warm.
7) Drop the heat on the pan to medium low and add some chopped shallots and garlic. When fragrant, add a couple splashes of cognac (bitches). Let that reduce by half.
8) Add dijon mustard, heavy cream, and beef broth. Let that reduce by half. Taste sauce and add salt and pepper if needed.
9) Plate steak and drizzle sauce on top.
10) Eat with hands.
n10sive
Well-known member
So how do you feel about replacing heavy cream with milk and flour or corn starch? Any perceived taste differences? Calories?
Inquiring minds want to know
Idontdotrix
let sleeping bitches lie
- Joined
- May 20, 2009
- Moto(s)
- Ninja zx9r "the Bimbo"
- Name
- Dannielle
So how do you feel about replacing heavy cream with milk and flour or corn starch? Any perceived taste differences? Calories?
Inquiring minds want to know
Heretic.
if you don't want to make a sauce, just use an herb butter, I like mine with either sage, ,basil or rosemary. just toss a spoonful right on top n let her melt over the steak. perfection!