How do you cook your steak?

[hvfsl]

I cook in a Sous-vide (water bath) for about 45min (60 degrees C). This cooks it all the way through, but leaves it looking pink. So I finish off in my pizza oven (350-400 degrees C, maybe 20secs on each side). This is also the stage I would add any flavouring. Means I get the tenderness of a rare piece of meet, but with it being properly cooked and a seared outside. So the best of both worlds.

 

[Hieveryone]

Like this usually.

Garlic butter and rosemary.

that's a little too pink for my taste but nice pic none the less. making me hungry.

does the rosemary add flavor? I would imagine it looks more like garnish

 

[Erehy Dobon]

Rosemary is an exceedingly assertive herb, especially when very fresh. Use sparingly.

Personally, I think rosemary pairs better with other meat than beef, specifically pork and chicken.

In fact, I have made marinading brooms/mops with fresh rosemary sprigs and yes, the scent is noticeable in the final product.

 

[NoBoMac]

I'm pretty simple. I use the Mt Massive blend from Savory Spice Shop (plug: quality mini chain of spices shops with online presence) and grill. Depending on where I purchased the steak, I might let it sit in the fridge for a few days, to do a pseudo wet aging process, before cooking.

I use the reverse sear method for beef steaks now.

• Toss in 180°F oven with remote thermometer probe.
• Pull out when internal temperature reaches 120°F.
• Toss on hot grill to sear.

Similar to the sous vide technique that high-end steak houses now employ.

At a steakhouse I used to visit, I would order their weekend prime rib special this way: have them throw it on the grill to get a char on it. Got to a point where if I did not order this, kitchen manager would come out and make sure the staff did not put in the order wrong.

 

[Gutwrench]

I cook in a Sous-vide (water bath) for about 45min (60 degrees C). This cooks it all the way through, but leaves it looking pink. So I finish off in my pizza oven (350-400 degrees C, maybe 20secs on each side). This is also the stage I would add any flavouring. Means I get the tenderness of a rare piece of meet, but with it being properly cooked and a seared outside. So the best of both worlds.

Fyi, if the meat is > 15 mm thick (1/2 inch) then 45 minutes is not long enough to pasteurize. You might consider adjusting the time and temp according to the matrix attached.

 

[tbayrgs]

I normally charcoal grill my steaks and finish in the oven but sometimes when I have time, I use my sous-vide machine to cook it gently in a hot water bath.

Then after an hour or 2 of sous-vide, I pan sear it in a cast iron pan that gives that outside caramelization.

Comparing the two, I love both - char grilled taste is tough to beat but the tenderness of the sous vide method is also very good.

I cook in a Sous-vide (water bath) for about 45min (60 degrees C). This cooks it all the way through, but leaves it looking pink. So I finish off in my pizza oven (350-400 degrees C, maybe 20secs on each side). This is also the stage I would add any flavouring. Means I get the tenderness of a rare piece of meet, but with it being properly cooked and a seared outside. So the best of both worlds.

I started using a sous vide in my cooking almost 2 years and it's now my preferred method for so many of the proteins I make. One of my favorite, relatively inexpensive cuts is the flat iron. I'll sous vide it at 133-135 F for a couple hours, then quickly sear (30-60 sec a side) in a screaming hot cast iron skill, seasoned with just salt and pepper. Seeing the earlier advice about using pepper after cooking, I'm going to try that next time.

The tenderness afforded by using a sous vide is sublime.

 

[Erehy Dobon]

I know the steakhouses use sous vide but I mostly use my immersion circulator for pork and chicken.

And then there's duck confit...

 

[throAU]

reverse sear for the win. medium rare.

people who order well done steaks should order the chicken.

 

[Hieveryone]

I don't want brown all the way through. I like pink when you cut it, but not bright red pink. But a good pink. No blood.

 

[Erehy Dobon]

As someone else previously mentioned, it's not blood. The pink liquid is a liquid protein called myoglobin.

For meat in general, it's really about cooking it to the desired doneness which is an internal temperature. You will not get a medium rare steak if you cook to 180°F internal temperature regardless of the cooking method, duration, how you marinaded it, etc. It will be overcooked.

The old chef's adage: "cook it until it is done." Yes, you can do the finger test, etc. or try to guess internal temperatures based on previous cooks but one day you will fail, your steak will be overcooked and you will feel that you wasted money on expensive ingredients due to the miscalculation.

An internal meat thermometer (used properly) minimizes these incidents.

But do whatever you want. You have already shown a strong propensity to ignoring sound advice. No one here is going to cook your steak for you. If it's messed up, it's your fault.

 

[dannyyankou]

Medium rare ftw. Perfect consistency, perfect taste.
[automerge]1586142876[/automerge]

reverse sear for the win. medium rare.

people who order well done steaks should order the chicken.

Gordon Ramsay said it best on well-done steaks

 

[throAU]

Yeah, well done = a prime way to destroy an expensive steak.

For those who order well done because they are scared of blood (was me as a child): order a medium rare some time, try to ignore the colour and just eat it.

Far more tender, better taste, juicy and not dry/tough.

If you can't cut your steak with a regular table knife (not a serrated "steak knife") then you screwed up.

 

[Rodan52]

How do you cook your steak? Ans: Quickly, on a very hot BBQ grill.

 

[Hieveryone]

Yeah, well done = a prime way to destroy an expensive steak.

For those who order well done because they are scared of blood (was me as a child): order a medium rare some time, try to ignore the colour and just eat it.

Far more tender, better taste, juicy and not dry/tough.

If you can't cut your steak with a regular table knife (not a serrated "steak knife") then you screwed up.

Yea the bloodier the better as some say. Might as well just skip the cooking part and just eat it raw like a REAL man 😂

(Kidding)

 

[The-Real-Deal82]

that's a little too pink for my taste but nice pic none the less. making me hungry.

does the rosemary add flavor? I would imagine it looks more like garnish

It’s too pink because it’s still cooking in that pic. Rosemary does add a nice flavour and quite subtle.

 

[Hieveryone]

It’s too pink because it’s still cooking in that pic. Rosemary does add a nice flavour and quite subtle.

Thank goodness. I didn't want to knock anyone's steak eating habits but I'm seriously glad that's not the final version haha 😂

 

[Scepticalscribe]

To my mind, (and palate), rosemary (and garlic) both go exceptionally well with lamb.

 

[Gutwrench]

I finish beef tenderloin in a hot pan basting with butter and sprigs of fresh thyme, then serve with a wine sauce.

 

[MattG]

Skirt Steak. Light coating of canola oil, then sprinkle on salt, pepper, and if I'm feeling like it, some Tajin. Let it get to room temp, the cook on my charcoal grill to medium rare / medium-ish. One of my favorite kinds of steaks!!

 

[Huntn]

Has anyone tasted raw steak? What about raw chicken and tuna? On occasion, while prepping a steak I’ve cut off a corner, added salt and pepper, and find it pretty tasty. Basically when you eat a very rare hamburger, you are eating raw meat in the middle. That’s how I eat my burgers.

When stationed in the Orient I tried both raw chicken and tuna. I think those more rely on what ever sauce you are dipping them in, but I’d say raw tuna is better than raw chicken.

 

[throAU]

Has anyone tasted raw steak? What about raw chicken and tuna? On occasion, while prepping a steak I’ve cut off a corner, added salt and pepper, and find it pretty tasty. Basically when you eat a very rare hamburger, you are eating raw meat in the middle. That’s how I eat my burgers.

When stationed in the Orient I tried both raw chicken and tuna. I think those more rely on what ever sauce you are dipping them in, but I’d say raw tuna is better than raw chicken.

i have

some japanese dish. very thinly sliced with soy sauce

 

[4sallypat]

Has anyone tasted raw steak? What about raw chicken and tuna? On occasion, while prepping a steak I’ve cut off a corner, added salt and pepper, and find it pretty tasty. Basically when you eat a very rare hamburger, you are eating raw meat in the middle. That’s how I eat my burgers.

When stationed in the Orient I tried both raw chicken and tuna. I think those more rely on what ever sauce you are dipping them in, but I’d say raw tuna is better than raw chicken.

I love raw steak (tartare) but it's hard to find a cut that is thick without any puncture or knife intrusions because you should only eat the internal (untouched) area where there is no chance it is possibly infected with Ecoli...

When I was in Japan at an Izakaya place, they had nearly raw chicken on skewers and raw chicken sashimi but I could not eat it - too scared of salmonella from too many years in the US where we are taught to cook chicken well...

 

[The-Real-Deal82]

I was in a burger restaurant here in the UK a few years back called ‘Byron Burger’ and when I placed my order I was asked if I wanted the burger well done, medium or rare!! I couldn’t believe it. I said ‘cooked please, I’d rather not have food poisoning’ lol.

A few months after that Byron Burger were in the news and the Food Standards Agency had to get involved after numerous cases of food poisoning had been reported. Restaurants can no longer offer uncooked burgers and I’m amazed they ever could. It’s not like a steak that has had no human contact.

 

[Gutwrench]

Has anyone tasted raw steak? What about raw chicken and tuna?

My father used to eat chunks of raw hamburger with salt and pepper. Not smart in my mind.

Raw chicken sounds like a good recipe for a potentially fatal batch of food poisoning. I dont think there is any safe raw chicken.

Tuna - yep but only sushi quality.

 

[Erehy Dobon]

Has anyone tasted raw steak?

Beef carpaccio and steak tartare are very old traditional raw beef dishes.

When stationed in the Orient I tried both raw chicken and tuna. I think those more rely on what ever sauce you are dipping them in, but I’d say raw tuna is better than raw chicken.

Maguro (blue-fin tuna) sushi is probably the most popular type of sushi on the planet.

Note that sushi was preceded by sashimi (uncooked fish without the rice).

Raw chicken is good but the supply chain must be immaculate. I have eaten (and enjoyed) raw chicken in Japan but I wouldn't consider it in the USA unless it was at a high-end restaurant.