MUScoop
MUScoop => The Superbar => Topic started by: vogue65 on January 04, 2019, 10:04:02 PM
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Remember all our talk about home cooking?
I found the solution, you need 4 things.
A cast iron pan with ridges.
A digital cooking thermometer.
An exhaust fan.
A good steak.
Get the pan super hot, add steak, flip in 5 min., use thermometer to 135 +/-, remove, cover with towel, let stand for 5 min. to finish cooking.
There is a lot of smoke so you need an exhaust fan.
Forget about the broiler.
For aesthetics, the ridges can create a criss cross pattern by flipping at 45 degree angles.
Anything is better than thinking about the St. Johns game.
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Remember all our talk about home cooking?
I found the solution, you need 4 things.
A cast iron pan with ridges.
A digital cooking thermometer.
An exhaust fan.
A good steak.
Get the pan super hot, add steak, flip in 5 min., use thermometer to 135 +/-, remove, cover with towel, let stand for 5 min. to finish cooking.
There is a lot of smoke so you need an exhaust fan.
Forget about the broiler.
For aesthetics, the ridges can create a criss cross pattern by flipping at 45 degree angles.
Anything is better than thinking about the St. Johns game.
Season with Montreal style and sear on both sides then cook to medium rare
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What do I make when howard goes 0-3 on a single possession without passing once?
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What do I make when howard goes 0-3 on a single possession without passing once?
Ramen.
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What do I make when howard goes 0-3 on a single possession without passing once?
Barf
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Excellent advice all around.
Next, upsize your gas pipes and get a commercial range. Your cast iron pan won’t get hot enough on any residential-grade burner available.
And if you’re not cooking your steak blue, you might as well put it in the microwave.
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Only thing I would add, is take your steak out of the fridge 20-30 min before cooking, and season right before cooking.
And if you need to cook with a bit of oil, use the highest smoke point you that is the most neutral (canola and light evoo are good choices)
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Excellent advice all around.
Next, upsize your gas pipes and get a commercial range. Your cast iron pan won’t get hot enough on any residential-grade burner available.
And if you’re not cooking your steak blue, you might as well put it in the microwave.
Dis^^^^^^^^^^^^^
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Barf
Yes?
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Dis^^^^^^^^^^^^^
Says the guy who doesn't even want to buy his wife a decent set of cookware. ::)
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Season with Montreal style and sear on both sides then cook to medium rare
Good idea about the Montreal, not a bad stock either.
Today I received another useful tip. (It is all in the trade secrets)
Only flip the steak once, do the crosscut first for presentation, then one turn to finish cooking.
I agree that a commercial stove with lots of gas and blue flame is the ultimate, we have had this discussion, but for home cooking the cast iron method is the best I have found.
For many years I have tried to get it right and failed, even the Weber has not worked.
Short of a commercial stove, go stove top with cast iron.
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A lot of myths about cooking steak... Want to know about the science?
https://www.seriouseats.com/2012/12/the-food-lab-complete-guide-to-pan-seared-steaks.html
This cook book is outstanding
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https://store.mannheimsteamroller.com/products/nebraska-steak-salt-seasoning
I have used this for many years. Put on both sides and sear.
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A lot of myths about cooking steak... Want to know about the science?
https://www.seriouseats.com/2012/12/the-food-lab-complete-guide-to-pan-seared-steaks.html
This cook book is outstanding
Love that book.
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My ribeye tonight might still be wiggling when it hits my plate.
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Christmas eve dinner = steaks cooked on cast iron pan. I'm a believer.
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Mrs. Cain uses the cast iron pan, the steaks are great.
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I have to disagree with this.
One can have a solid steak at home but let's be honest: Nothing compares with a well-marbled piece of meat aged for 60 days in a cool dry whiskey barrel then seared at 800 degrees for a matter of minutes. And the only seasoning should be freshly ground pepper, kosher salt, and butter. That's it.
I think the one factor guys miss when doing steak at home is the cut: don't skimp - buy prime. And if you can find it, get Matsuzaka beef. Nothing in the world compares.
I use an egg where I can the temps get above 1,100' F. Matsuzaka beef with salt, pepper, and butter cooked above 1,100' F is an easy and best way to do meat at home.
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Any y'all down with Coerpers? Steak ta die for, hey?
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Any y'all down with Coerpers? Steak ta die for, hey?
Dis^^^^^^^^^
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Had ribeyes tonight from Costco.
Bought some 45 days ago. They were lousy.
Bought some today....Choice grade.
Got the grill to 600.
Rare, baby. Meat was incredibly tender, succulent, and cool. Fat was still semi-solid.
Meat heaven tonight. Arrrrrrrh!
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Any y'all down with Coerpers? Steak ta die for, hey?
It hasn't been Coerper's in at least a decade.
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Eye'm knot from 'round here, so dat's good ta no, hey?
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Nothing better than a reverse sear finished on cast iron.
Jacobsen co pepper infused salt is all you need.
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(http://s3-media2.fl.yelpcdn.com/bphoto/lM1nhisIn2lSvnBiSodDFw/o.jpg)
(https://s3-media3.fl.yelpcdn.com/bphoto/PqZQnRNK9h7HR6FTFVwXjw/o.jpg)
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Makes Ponderosa seem like gourmet, hey?
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Steak and eggs with cheesy hash browns this morning.
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It hasn't been Coerper's in at least a decade.
Details, details....
http://www.fiveoclocksteakhouse.com/wi/
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Any y'all down with Coerpers? Steak ta die for, hey?
Went there in November. Chick singing was box
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Details, details....
http://www.fiveoclocksteakhouse.com/wi/
I suppose you think I still shop at Marshall Fields.
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It hasn't been Coerper's in at least a decade.
Does this mean we can't call our team the Warriors?
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Remember all our talk about home cooking?
I found the solution, you need 4 things.
A cast iron pan with ridges.
A digital cooking thermometer.
An exhaust fan.
A good steak.
Get the pan super hot, add steak, flip in 5 min., use thermometer to 135 +/-, remove, cover with towel, let stand for 5 min. to finish cooking.
There is a lot of smoke so you need an exhaust fan.
Forget about the broiler.
For aesthetics, the ridges can create a criss cross pattern by flipping at 45 degree angles.
Anything is better than thinking about the St. Johns game.
135 is way too much. Unless you’re killing it. 125 is rare-medium/ rare. You will see as it hits 130, you lose the pink. We prime rib all the time-I pull them out 4-6 hours before cooking, rub with minced garlic, coarse cut pepper and a lawyries salt crust. Leave t sit out for 4-6 hours like this. Put oven on roast at 425 preheated-place prime in there for 15-20 min. Turn down to 325 do not EVER open the oven door. Have a meat probe right in the middle-when it hits 123. Turn off oven pull out the meat and leave it sit/rest. You will see the thermometer continue to go up and will hit 125 easy, maybe even 126-127. Slice and serve. It should be perfect med. rare every time. No matter the size of the roast. It’s all about temperature I did 20 lb ‘er for thanksgiving one year, still only takes 1:45 ish but don’t worry about the clock, keep your eyes on the thermometer
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I suppose you think I still shop at Marshall Fields.
It's Dayton's now.
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135 is way too much. Unless you’re killing it. 125 is rare-medium/ rare. You will see as it hits 130, you lose the pink. We prime rib all the time-I pull them out 4-6 hours before cooking, rub with minced garlic, coarse cut pepper and a lawyries salt crust. Leave t sit out for 4-6 hours like this. Put oven on roast at 425 preheated-place prime in there for 15-20 min. Turn down to 325 do not EVER open the oven door. Have a meat probe right in the middle-when it hits 123. Turn off oven pull out the meat and leave it sit/rest. You will see the thermometer continue to go up and will hit 125 easy, maybe even 126-127. Slice and serve. It should be perfect med. rare every time. No matter the size of the roast. It’s all about temperature I did 20 lb ‘er for thanksgiving one year, still only takes 1:45 ish but don’t worry about the clock, keep your eyes on the thermometer
Science:
https://www.seriouseats.com/2009/12/the-food-lab-how-to-cook-roast-a-perfect-prime-rib.html
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I suppose you think I still shop at Marshall Fields.
You buy off the rack, huh?
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I suppose you think I still shop at Marshall Fields.
Maybe just plain Marshalls, hey?
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You buy off the rack, huh?
No need for custom when you still fit into the sample size.
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Only thing I would add, is take your steak out of the fridge 20-30 min before cooking, and season right before cooking.
And if you need to cook with a bit of oil, use the highest smoke point you that is the most neutral (canola and light evoo are good choices)
No. You season only with salt and pepper, and you let it sit on the meat for an hour.
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(http://s3-media2.fl.yelpcdn.com/bphoto/lM1nhisIn2lSvnBiSodDFw/o.jpg)
(https://s3-media3.fl.yelpcdn.com/bphoto/PqZQnRNK9h7HR6FTFVwXjw/o.jpg)
Back in the day when I was in law school (1984-87), Ronny's was $1.99. I could never bring myself to venture in.
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The best steak I've made at home is with the sous vide then sear at the end in a cast iron pan. Anyone else have an anova or similar sous vide?
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No need for custom when you still fit into the sample size.
Do they make small on top wide in the a$$ dresses?
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I can remember back in the day when I was a young analyst on Wall Street. We loved going to Tads Steaks for the 4.99 steak special with Baked Potatoe and Texas Toast. Onions 50 cents extra.
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Back in the day when I was in law school (1984-87), Ronny's was $1.99. I could never bring myself to venture in.
I've been there - more than once. Compared to the slop at Schroeder Hall it was to die for.
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Found this on the Tads experience :
As I ate, I experienced a certain elation, as did my lunch companion. And I wondered why I was so happy at Tad’s. I realized that it was the short con, of old America.
Anyone familiar with con-man movies knows the difference between the short con and the long con. The short con is a cheap steak, but extra for onions. The long con is artisan hamburger buns. The long con is artisan anything, it’s the big lie that special, expensive food can impart sophistication, instill morality and forestall death. The short con is the carnival midway, the long con is the totalistic impulse towards ideology, it’s Whole Foods and, ultimately Jonestown.
One con or another is unavoidable. Every nickel, on its way to becoming a dime, must pass through some trickery. Until the Rapture, there will always be opposition and a cash register to help us navigate it.
Tad’s way—the short con—may seem unpleasant or confrontational to people used to the cloying smarm of our current slate of Olympian “established brands.” But I find it less insulting.
At Tad’s, there are no adjectives on the walls, no promises that the cows have been “grass-fed” or that their flesh is “char-sizzled,” and no aspirational exhortations that you be a better you. It’s just a steak.
Tad’s Broiled Steaks may or may not make you a better you. But it will fill you up. And they will leave you alone, in almost every sense, which is nice. The steak may or may not be juicy. They never said it would be. But they'll ladle on some extra juice, no extra charge.
As the year draws to a close, it’s customary to reflect on what we’ve gained and lost in the interval. And there are still many places that evoke what New York was—a place whose gruff indifference allowed for a feeling of true adult freedom—though there are fewer each year, and fewer still with steak. So go, while you still can.
Tad's Broiled Steaks is located at 761 7th Avenue, near the corner of 50th Street. Reservations not accepted.
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Herman
Great post. Love that review.
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(http://s3-media2.fl.yelpcdn.com/bphoto/lM1nhisIn2lSvnBiSodDFw/o.jpg)
(https://s3-media3.fl.yelpcdn.com/bphoto/PqZQnRNK9h7HR6FTFVwXjw/o.jpg)
WTF is that?? No way is that an actual restaurant meal...
Even SAGA could do better
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Seen better tube steaks eyn’a?
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Seen better tube steaks eyn’a?
I bet you have.
NTTAWWT
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WTF is that?? No way is that an actual restaurant meal...
Even SAGA could do better
Speaking of taste, why in god's name would you broadcast that your drink of choice is Laphroaig? Did you do finishing school on a pirate ship? Spend some money and get yourself a decent batch of the Balvenie (I recommend the Tun 1401 if you can find it). You might find yourself a palate too.
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Personally, I prefer my steak at home cooked on the grill. Get a great cut o' meat, season with salt and pepper, cook to medium rare.
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The best steak I've made at home is with the sous vide then sear at the end in a cast iron pan. Anyone else have an anova or similar sous vide?
Yup, my wife just got me one for Christmas, and by far the best steak I've made at home was with the sous vide. I know some people don't like that it takes so much longer, but I think it's well worth the wait. I highly recommend these.
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No. You season only with salt and pepper, and you let it sit on the meat for an hour.
I don't remember where I read this, but the best advice I've seen on cooking a steak at home is to use more salt that you think you need. Basically, put a lot of salt on, and then when you think it might be a bit too salty, add about 50% more. Once it's been seasoned (I always add some pepper too, sometimes Montreal mix), let it sit out for 30-60 minutes before cooking. The added salt has made a big difference. I love it.
My personal preference now is to use the sous vide for 2 hours, get the steak to 125, then sear in a hot cast iron with butter and minced garlic for 30-45 seconds per side. It's just as good as a lot of steakhouses, IMO.
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Any of you blowhards use an instant pot for your steaks?
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I don't remember where I read this, but the best advice I've seen on cooking a steak at home is to use more salt that you think you need. Basically, put a lot of salt on, and then when you think it might be a bit too salty, add about 50% more. Once it's been seasoned (I always add some pepper too, sometimes Montreal mix), let it sit out for 30-60 minutes before cooking. The added salt has made a big difference. I love it.
My personal preference now is to use the sous vide for 2 hours, get the steak to 125, then sear in a hot cast iron with butter and minced garlic for 30-45 seconds per side. It's just as good as a lot of steakhouses, IMO.
One thing is the average home cook doesn't know how to properly season food and most underseason when they can see it on the surface of an item.
There is science behind seasoning and letting your steak dry out (on the surface) before cooking. You should season it very liberally about at least a few hours before cooking and let it rest elevated on a rack. What will happen is the salt will initially draw moisture out of the steak. Once that moisture mixes with the salt it will go back into the steak and take the salt with it to properly season the steak. You're essentially self brining the steak.
You can also dry the surface of the steak out for a few days in the fridge or the counter for a few hours which will help you get a very solid sear on the meat since you won't be wasting energy evaporating moisture off the steak. This same principle applies to roasting a chicken that you need to season it and rest it on the counter for a few hours before you roast it. Also needs to be stuffed and trussed.
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One thing is the average home cook doesn't know how to properly season food and most underseason when they can see it on the surface of an item.
There is science behind seasoning and letting your steak dry out (on the surface) before cooking. You should season it very liberally about at least a few hours before cooking and let it rest elevated on a rack. What will happen is the salt will initially draw moisture out of the steak. Once that moisture mixes with the salt it will go back into the steak and take the salt with it to properly season the steak. You're essentially self brining the steak.
You can also dry the surface of the steak out for a few days in the fridge or the counter for a few hours which will help you get a very solid sear on the meat since you won't be wasting energy evaporating moisture off the steak. This same principle applies to roasting a chicken that you need to season it and rest it on the counter for a few hours before you roast it. Also needs to be stuffed and trussed.
A few days? I’m not skilled at cooking. Can you explain how someone won’t get sick?
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Clearly people didn't read the article I posted.
Buy the book "The Food Lab" and eliminate all the myths surrounding food/cooking.
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A few days? I’m not skilled at cooking. Can you explain how someone won’t get sick?
Sorry I missed that if it's more than a few hours do it in fridge uncovered.
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Clearly people didn't read the article I posted.
Buy the book "The Food Lab" and eliminate all the myths surrounding food/cooking.
Woops. Yes Kenji from Serious Eats explains it. I got it also from Michael Rhulman and his chicken recipe he leaned from Thomas Keller.
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Woops. Yes Kenji from Serious Eats explains it. I got it also from Michael Rhulman and his chicken recipe he leaned from Thomas Keller.
Solid list. Lots to learn from those guys.
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Speaking of taste, why in god's name would you broadcast that your drink of choice is Laphroaig? Did you do finishing school on a pirate ship? Spend some money and get yourself a decent batch of the Balvenie (I recommend the Tun 1401 if you can find it). You might find yourself a palate too.
I share your affection for The Balvenie, actually. I have a 12 year DoubleWood in the liquor locker - a solid Speyside whiskey. The Balvenie DW tends to have lots of fruit on the nose and honey on the palate. I keep The Balvenie DW on hand because it is something you can serve the beginner and the connoisseur alike. Keep in mind that The Balvenie is a Grant product and they make the various offerings by the ocean-full.
Islays are an acquired taste and I will grant that many people never embrace their complex charm. For me, Laphroaig has a special place in my world: my paternal Gram was from Edinburgh and she dosed all us wee bairns with a dram at the first hint of a cold (which I do with theBabyDavid, of course.)
Talisker and Laphroaig are excellent representatives of the Islays but Lap 10 is firmly established as my go to everyday whiskey. If The Balvenie is Bach's Air on the G String then Laphroaig is Beethoven's 9th "Ode to Joy". Rich, full of character, and complex. Lap 10 hits the nose then palate with smoky peat, seaweed, and brine but mellows into honey and orange.
If Lap 10 is too peaty I would suggest the Laphroaig 4 Oak or the Triple Wood. These Laphroaig's have toned down the rich smoke though it is still the whiskey's most distinguishing characteristic.
And for special occasions I highly recommend the Lap 25. The 25 opens with a dramatic sherry sweetness which is followed by a more subdued smoky peat. Quite simply a beautiful whiskey.
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One thing is the average home cook doesn't know how to properly season food and most underseason when they can see it on the surface of an item.
There is science behind seasoning and letting your steak dry out (on the surface) before cooking. You should season it very liberally about at least a few hours before cooking and let it rest elevated on a rack. What will happen is the salt will initially draw moisture out of the steak. Once that moisture mixes with the salt it will go back into the steak and take the salt with it to properly season the steak. You're essentially self brining the steak.
You can also dry the surface of the steak out for a few days in the fridge or the counter for a few hours which will help you get a very solid sear on the meat since you won't be wasting energy evaporating moisture off the steak. This same principle applies to roasting a chicken that you need to season it and rest it on the counter for a few hours before you roast it. Also needs to be stuffed and trussed.
This guy knows his stuff.
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Lap 10 hits the nose then palate with aroma of a wet band-aid smoky peat, seaweed, and brine but mellows into honey and orange.
corrected for accuracy
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I bought a nice ribeye today and, with it raining outside, I decided to forego grilling and give the cast-iron skillet a try.
I found a 1-minute video put out by the Lodge Cast Iron company, which is the brand of skillet we have, and I followed it, allowing for slight changes due to the fact that the steak, while not thin, also wasn't super thick.
++ Heated the skillet on medium high until a sprinkle of water disappeared after dancing for only a nanosecond.
++ Applied a tiny amount of canola oil.
++ Seared the steak for about 1 minute, 20 seconds, turned it, and seared the other side for another 1:20. (Put some Montreal Steak on it right after I put it on the skillet, and added a little more after flipping.)
++ Put the entire skillet into the oven, which had been preheated to 350 (where potatoes were just about done baking).
++ Flipped the steak after about 2 minutes.
++ Pulled the entire skillet out of the oven about 2 minutes later.
++ Removed steak from skillet to wooden cutting board, where it was allowed to settle for 5 minutes.
It was effen awesome! Medium rare, juicy, delicious. Accompanied with loaded baked potatoes and seasoned asparagus. Woulda cost us $100 at a steak joint.
The cooking process did create quite a bit of haze in the kitchen and made the whole downstairs smell. (Smelled good, though!) We opened a couple of windows and turned on the exhaust fan.
I grill a pretty mean steak, too, so I probably will choose that method occasionally when the weather is nice, but I won't hesitate to do this again.
Thanks to vogue for starting this thread and others for contributing!
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The cooking process did create quite a bit of haze in the kitchen and made the whole downstairs smell. (Smelled good, though!) We opened a couple of windows and turned on the exhaust fan.
Yeah... when I said earlier to get a commercial range, I meant get a commercial range and exhaust hood. Not an exhaust fan... an exhaust hood.
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hood.
Uh...Mike lost his hood when he had his bris...
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Uh...Mike lost his hood when he had his bris...
When I was a teenager, I had a girlfriend whose father (I found out later) regularly wore a hood.
I knew he was a bigot, but I didn't know at the time that he was the Grand Imperial Wizard for the Connecticut KKK.
Effen true story!
(Edited to include Conn. in his title; he wasn't the national KKK wizard, just a local head bigot!)
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Iz dat when ya got yo peckerplasty, hey?
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I want to thank whomever recommended the book, The Food Lab. Bought it and it is an awesome book.
-Scott
PS - Sorry I was too lazy to look back through the thread. :)
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When I was a teenager, I had a girlfriend whose father (I found out later) regularly wore a hood.
I knew he was a bigot, but I didn't know at the time that he was the Grand Imperial Wizard for the Connecticut KKK.
Effen true story!
(Edited to include Conn. in his title; he wasn't the national KKK wizard, just a local head bigot!)
KKK in CT??
Where did the 5 members hold their rallies? The Round Hill Club in Greenwich??
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KKK in CT??
Where did the 5 members hold their rallies? The Round Hill Club in Greenwich??
I don't know, Crash. I'd have been more likely to have had a cross burned on my lawn than to have been invited to join.
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I don't know, Crash. I'd have been more likely to have had a cross burned on my lawn than to have been invited to join.
Well, as you know, it's highly unlikely they would extend an invitation to me and my kind!!
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I don't know, Crash. I'd have been more likely to have had a cross burned on my lawn than to have been invited to join.
So what would you do? Roast marshmallow or hot dogs over that fire?
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So what would you do? Roast marshmallow or hot dogs over that fire?
Hot cross buns, of course.
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So what would you do? Roast marshmallow or hot dogs over that fire?
Throw in the Panthers Christmas lights...
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Hot cross buns, of course.
Well played.
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I hear sous Vidal is a great option.
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I hear sous Vidal is a great option.
Yes, but only if her brother gore Vidal is not available.
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Yes, but only if her brother gore Vidal is not available.
Also her 3rd cousin, Sassoon.
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Also her 3rd cousin, Sassoon.
Especially if you want a steak with full body and color enhancement.
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I bought a nice ribeye today and, with it raining outside, I decided to forego grilling and give the cast-iron skillet a try.
I found a 1-minute video put out by the Lodge Cast Iron company, which is the brand of skillet we have, and I followed it, allowing for slight changes due to the fact that the steak, while not thin, also wasn't super thick.
++ Heated the skillet on medium high until a sprinkle of water disappeared after dancing for only a nanosecond.
++ Applied a tiny amount of canola oil.
++ Seared the steak for about 1 minute, 20 seconds, turned it, and seared the other side for another 1:20. (Put some Montreal Steak on it right after I put it on the skillet, and added a little more after flipping.)
++ Put the entire skillet into the oven, which had been preheated to 350 (where potatoes were just about done baking).
++ Flipped the steak after about 2 minutes.
++ Pulled the entire skillet out of the oven about 2 minutes later.
++ Removed steak from skillet to wooden cutting board, where it was allowed to settle for 5 minutes.
It was effen awesome! Medium rare, juicy, delicious. Accompanied with loaded baked potatoes and seasoned asparagus. Woulda cost us $100 at a steak joint.
The cooking process did create quite a bit of haze in the kitchen and made the whole downstairs smell. (Smelled good, though!) We opened a couple of windows and turned on the exhaust fan.
I grill a pretty mean steak, too, so I probably will choose that method occasionally when the weather is nice, but I won't hesitate to do this again.
Thanks to vogue for starting this thread and others for contributing!
My pleasure, it has been an education for me also. Saturday I'll do my prep prior to the Providence game and after the game, to celebrate our victory, I'll enjoy a NY Strip, baked potato, and creamed spinach. Hard to believe that Scoopers are so accomplished in the kitchen.
I just got tired of the endless smoker thread, can't beat a good skillet.
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Thanks to all for this- I followed MU82’s directions for the most part on a bone-in ribeye from our local butcher- perfection. Won’t be the last time.