I'm not saying that they'll really dry out, so much as just have less juice.
A good steak should be 2" thick, maybe 2.5". Easier to cook it properly.
Don't hate on waiters. I don't wear a bowtie.
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14 Basic Skills All Men Should Possess
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I'm not saying that they'll really dry out, so much as just have less juice.
A good steak should be 2" thick, maybe 2.5". Easier to cook it properly.
Don't hate on waiters. I don't wear a bowtie.
Whoa Whoa Whoa Whoa...
1. Take steak out of package with bare hand
2. Slap on hot grill
3. Wait 1 minute
4. Flip
5. Wait 1 minute
6. Enjoy the bloodbath
Yo, I wasn't hating on waiters. I was just doing the Real Man thing. If I took it too far, my apologies.
And you know that searing "to seal in the juices" thing is just a myth, right?
Precisely. Most high end steakhouses prepare their steaks this way. You sear the steak on both sides for a short period of time (various reasons for this, coloring, juices, etc), some people (including me) then top the steak with a small scoop of butter, the steak is then quickly put into a high temperature broiler with a meat thermometer in it (some restaurants use the plate on which the steak is served at this point), the steak is then removed about 5 degrees before the temperature at which desired level of rareness (or not so rareness) is achieved, it then sits in the pan for approximately 5 minutes, and is then served.
You can replicate it at home with decent success. If you have access to dry aged meat or prime cuts you'll achieve a higher degree of success than with your local supermarket cuts (though these still turn out pretty well).
I have a dress that needs to be taken in...*hint hint*
Well, take it off and hand it over…
Package?
You mean you didn't butcher the cow, age the steak, build the oven AND the fire yourself? GTFO!
BTW, I built a brick oven once, ostensibly for pizza but the steaks I tried weren't bad.
Thing is, there's a critical skill missing there, and it's the one most men miss altogether.
Most of the men here have mastered that skill after visiting THIS thread.
Or are you talking about less self-indulgent skills?
It's not really about whether you dry them out. It was meant in relative terms. Using a skillet may keep more juices in.
And a broiler is the best way to cook a steak.
It's not about searing to seal in the juices...you sear the outside so you have a nice charred 'maillard effect' crust, but you don't want it to be at searing temperature the whole time or you'll burn the outside and leave the inside raw.
I'm almost embarrassed to say I had them all down by the time I was 12. Well, except for GPS, but it didn't exist in 1968.
I would say that the GPS line has to go. Replace GPS with compass.
Thing is, there's a critical skill missing there, and it's the one most men miss altogether.
You gonna enlighten us?
Anyone else see a similarity?
When advertisers created Joe Camel they decided to make his nose resemble a penis and nostrils testicles because that somehow made children think that men smoked cigarettes.
The article is suggesting that real men write; look at the crumpled paper, doesn't it look like a penis? And the stain on the wall?
Just my 2 cents.
That is a much better list.
Surprised at how many I've done from that list.
Likewise. I used to change the oil/filter all the time. But now I find it easier to just take it into the shop.
Definitely a good way to do it.
But there are other techniques out there involving a pan that are scrumptious as well.
Dang, dmr727 beat me to it.
Old fart.Well, except for GPS, but it didn't exist in 1968.
Looks in the mirror and realizes the kettle is calling the pot black.
I think that you might have over cooked it.
I love my steaks bloody rare!
That is a nice size steak, though sometimes I like the even thicker ones that some restaurants serve, especially topped with some foie gras, man I'd kill for one of those right now (though I'd probably topple over and die if I had any more fat today, considering I've consumed the high quality food of both In N Out and Taco Bell).
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For some....that's still way overdone. One lady at our company Christmas party (at a nice TX steakhouse) told the waiter to waive the flames towards her steak and that's all it needed.....
I don't know how it works in every country, but in many countries, it's also more environmentally friendly to take it to a shop and have them deal with the oil.
I have a dress that needs to be taken in...
Postage too and from Canada
and your measurements
Exactly. When I include the disposal fees, it's just as cheap to have someone else do it. There's satisfaction to doing it yourself, but that seems to wear off pretty quickly.
in the us, you can take your oil to a service place and have them dispose of it
Exactly. When I include the disposal fees, it's just as cheap to have someone else do it. There's satisfaction to doing it yourself, but that seems to wear off pretty quickly.
when labor rates are 60-80 an hr and they charge a half hr for the service, ill gladly pay the disposal fee
God, we're pigs - you both beat me to it.
That depends. I've visited plenty that use a Mesquite or charwood fire. THE Steakhouse at Circus Circus is a great example.
I like using the high heat of wood chunks even more so than charcoal; see below.
In other words, pretty much perfect.
Here's a picture of a camel I was once suckered into buying. Different one from the one in the picture thread. If you notice, his nose does look like wang.
BTW, camel meat tastes terrible.
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I dunno Duke - I've been getting it done for about $25, and I'm having a hard time justifying doing it myself at that price.
Exactly!
On a side note, we used to age 10-14 days. Pretty messy but great meat afterwards.
Come on over!Me too.
True. And it's better than how we used to do it just dumping it on the ground.
Disposal fees can be expensive.Exactly. When I include the disposal fees, it's just as cheap to have someone else do it. There's satisfaction to doing it yourself, but that seems to wear off pretty quickly.
Plus, if you take it to the dealer, many times they will fix other little things for free or for a small charge.
For me, convenience counts.
When I was in the states, I would take my car into the dealer early. They would provide me a loaner for the day. Then after work pick up my car on the way home. Simple.
Plus I didn't have to maintain any tools, the drip pan, jacks, etc. nor did I have to purchase the filter and oil. That in itself saves time and time is money.
So it is more than paying a simple disposal fee.
Oink. Oink.God, we're pigs - you both beat me to it.
Long story, told a bit of it here.
Long and the short of it is that I was on the Niger/Nigerian border and I had to get some stuff across the border in short order but I couldn't do it by road. I found out that the nomadic guys with the camels cross all the time and no one bothers them. I tried to hire them, but they insisted that I had to buy the camels. It was a very one sided negotiation because they knew I had the money and the ice packs that were keeping my stuff cold were melting.