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How do you like your steak?
- Thread starter BreakGuy
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Does a non-existent being really weeps?
I guess the Japanese know nothing about preparing food either.
The fact that you specify where your salt and pepper comes from makes you appear to be a bit of an elitest snob, and therefore totally ignoreable.
Prime rib has nothing to do with the kind of steak I'm talking about. You could have also mentionned Roast Beef, which I slow cook for 1 hour in the oven and it's still quite pink and rare inside. Or then again, stewed beef cubes, which a big thick broth, carrots, turnips slow boiled to reduce further and adding potatoes 20 minutes before the end (so they don't just vanish).
There's obviously many different cuts of meat on a cow, but the kind of steak shown in the screen in the pool is either t-bone, filet mignon or other kinds of "grill once" steaks, not slow cooked beef (don't confuse the 2, it changes the discussion entirely).
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My salt and pepper isn't grinded and it's not even more expensive at all (less than 2x is already paying too much. Salt is disgusting anyway, kills all your taste buds). I just buy whatever big grain salt/pepper they have the grocery store, no one cares where it's from.
You don't have a wok with a lid and raised metal grill, aluminum paper and some wood around ?
It's about 20$ worth of stuff, available at any decent kitchen store.Everyone can have a smoker, if they're willing to try. Of course, you're not going to smoke an entire pig in a wok, but for individual portions of meat or sauces, it works fine, even on your stove in the dead of winter.
I used to only eat steak well done, there could not even be a trace of pink. A friend used to wince at the fact that I'd completely screw up a fine piece of steak by over cooking it. He was right. Once I moved to the east coast I also started eating my steak medium-well. Now I order medium and get something in between medium and medium well. As long as there is no blood when I push on the steak I'm ok. This was a big step for me ... really!
Why the aversion to blood ? Soaking it up with a good tender and soft baguette is the best part of eating steak.
I'd have put you down for a "'bloody' as hell" person. I just imagine you ripping into raw flesh like you were tearing someone a new one (to use your quaint american terminology).
Would it help if you knew it wasn't blood?
Rare, but I'll order medium if I suspect the restaurant doesn't know what it's doing. I'll also go for medium if I'm having something a bit more fatty like ribeye - since you need the fat to render a bit, and there's no danger of it becoming dry.
The problem ordering rare is that a lot of people/restaurants keep the steak too cold. Cooking to rare doesn't give the inside enough time to warm up properly.
If I have the time/energy I'll cook steak 'sous vide' at home. You can select a thicker cut or a 'worse' cut - and cook it at 55C for a couple of hours. At that temperature the inside stays at medium rare, but the fat and collagens render into gelatin. Take the steak out and sear it at high heat to brown the outside.
The problem ordering rare is that a lot of people/restaurants keep the steak too cold. Cooking to rare doesn't give the inside enough time to warm up properly.
If I have the time/energy I'll cook steak 'sous vide' at home. You can select a thicker cut or a 'worse' cut - and cook it at 55C for a couple of hours. At that temperature the inside stays at medium rare, but the fat and collagens render into gelatin. Take the steak out and sear it at high heat to brown the outside.
The fact that you say I am a snob, indicates that you've never tried/tasted the difference in salt sources.
In fact, because you use the term "salt", I have to guess that you mean "table salt" which is actually NaCl with some iodine (perhaps.)
Sea salt, is based upon evaporation of sea water, which actually leaves a whole much of minerals not present in "table salt", which totally change the taste. Do a blind taste test with a few friends and I'll pay for the salt.
Anyone who can't taste the difference should be shot in the head, or at least not wasting their monies eating steak.
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Who grinds salt? That's why one buys evaporated sea salt. It's not the salt that matters, it's the minerals for the water that make the taste difference.
You don't have a wok with a lid and raised metal grill, aluminum paper and some wood around ?
Everyone can have a smoker, if they're willing to try. Of course, you're not going to smoke an entire pig in a wok, but for individual portions of meat or sauces, it works fine, even on your stove in the dead of winter.
Actually, no open fire is allowed within city limits. Gas BBQs are allowed as are charcoal grills, but not open flame from burning wood. At that point, I might as well just rent a smoker for the day, that way it's done right.
They left out a good one—tartare. I had it when I was in Paris and it was delicious. Europe had just finished with mad cow too. I didn't care.
Here I'll cook rare and I'll order rare from trusted places. If I can trust the cut but not the chef, I'll order medium rare so that I get rare. If it's suspect, I'll order medium.
One of the best steaks I ever had was marinated for 15 minutes while I drove to a friend's BBQ. I used soy, a bunch of lemon juice, salts, peppers, worcestershire sauce, and a bit of liquid smoke. It was delicious.
I highly recommend Everglades seasoning if you can find it. It works well as a rub on most meats and it can go in pretty much anything.
That sucks. I built a fire pit that doubles as an open grill.
Here I'll cook rare and I'll order rare from trusted places. If I can trust the cut but not the chef, I'll order medium rare so that I get rare. If it's suspect, I'll order medium.
One of the best steaks I ever had was marinated for 15 minutes while I drove to a friend's BBQ. I used soy, a bunch of lemon juice, salts, peppers, worcestershire sauce, and a bit of liquid smoke. It was delicious.
I highly recommend Everglades seasoning if you can find it. It works well as a rub on most meats and it can go in pretty much anything.
That sucks. I built a fire pit that doubles as an open grill.
Let the guy enjoy his sea salt people… Sheesh!
I don't usually go to fancy restaurants, but at one they served bread with olive oil for dipping and black volcanic salt or something… Man it was good. I'd go back there just for that if it didn't cost you an arm and a leg to eat there. I need to find myself some of that salt.
I don't usually go to fancy restaurants, but at one they served bread with olive oil for dipping and black volcanic salt or something… Man it was good. I'd go back there just for that if it didn't cost you an arm and a leg to eat there. I need to find myself some of that salt.
Medium rare. Anything beyond that is overcooked IMO.
I also refuse to put steak sauce or anything else on the steak. If it needs anything else to taste good, then it's a bad piece of meat.
I also refuse to put steak sauce or anything else on the steak. If it needs anything else to taste good, then it's a bad piece of meat.
I can see why that could be a big step Well done!! Now you'll never look back Kind of like switching from Windows to Mac huh.
The wok method uses no open fire and it's done right as much as a "smoker". It's the same thing really. It's actually the best way to smoke meat/food for small quantities.
Agreed. I always cook my steaks medium rare with a little salt and pepper sprinkled on each side at room temperature. It's all you need. Anything more or any more cooking and you're not eating the steak for the taste of the steak, it's merely a vehicle for sauce or salt. I've also aged steaks in my fridge with cheese cloth and it is amazing.
Though, my mother used to wait tables in college and had a regular who would order his steak with the following lingo: "Wipe it's ass and send it in"...so I'm guessing blue.
we did a full goat that way (once in Texas) and it was great. i would love to do that again.
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good for you buddy, ignorance must be bliss
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Actually the Hawaiian stuff is the best. It adds a slight sulfur and charcoal taste to foods.
As for all the people busting my chops, why spend 10-30USD on a piece of meat and then not care about getting the most out of it. A real McDonald's crowd here, I guess.
Frankly, I don't think you get the most out of a piece of meat from hiding its taste with fancy-pansy spices.
And I see no difference in sea salt, whether it comes from the dead sea or the baltic sea or off the coast of Wildwood. It all tastes like sea salt to me, it kills your taste buds and hides the true taste of the meat.
Fresh herbs, good pepper, chilis for heat and some garlic (fresh is better, powdered is ok) is best. I rarely use salt at all.