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(That Video Site)   Professional chef submits 6 minute video on how to cook the perfect steak. Fark: in a frying pan   (thatvideosite.com) divider line 116
    More: Asinine, Aziz Ansari, Ricky Gervais, chefs, perfect steak  
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4761 clicks; posted to Video » on 29 Dec 2012 at 12:18 PM (1 year ago)   |  Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



116 Comments   (+0 »)
   
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2012-12-29 05:39:37 AM
Not only looks good and tasty to me, but I've seen Alton Brown and Gordon Ramsay use similar techniques.
 
2012-12-29 05:40:32 AM
Bookmarking
 
2012-12-29 05:51:05 AM
Cast iron pans for the win. Subby needs to get his head out of the BBQ
 
2012-12-29 05:58:41 AM
You can nicely sear steaks in any old non-stick pan if you have a gas range.
 
2012-12-29 06:26:11 AM
Heat iron skillet as hot as you can. Briefly sear your steak on stove top. Put skillet in oven until desired temp is reached. Still not quite as good as a legit grill, but definitely edible. Great for apartment dwellers or people who don't want to freeze while grilling in January.

 Just remember your oven mitts. Ask me how I know this...
 
2012-12-29 06:32:21 AM
Ok, I'll weigh in here. I cook my steaks on the stovetop as well. Carbon steel or cast iron pans. Well seasoned, really hot. Been doing it for years. Everyone raves about the steaks. (I do center loins (filets) typically) I don't get the "flip every 15 seconds" thing. Seared hard for a couple minutes on each side (no flipping), then into 500 degree oven for final few minutes. Rest the steaks. Serve up the sides while the steak rests, then serve all at once. Rarely isn't perfect. I won't argue with the man's results, just a little head-tilt at the flipping so often. And so much oil in the pan...

Eh. Just go cook a steak and enjoy!
Happy New Year you FARKERS!

-Spad
 
2012-12-29 06:44:43 AM
I cook steaks like this and always get asked for the method (learned it from one of Heston Blumenthal's TV shows). I think I'll trust the technique of someone who has 3 Michelin stars and owns a restaurant which is consistently rated in the top 3 in the world over subby's backyard grill.
 
2012-12-29 06:58:13 AM
I use very hot cast iron with a lot of my steaks, certainly during the week when lighting the charcoal  is too much.
/uses well seasoned 50-year-old cast iron I inherited.

//I have a full set of cast iron (including dutch oven) that I also use on a wood stove during the winter

///don't get me going on my Le Creuset collection!!! All colors
 
2012-12-29 06:58:22 AM

Spiralmonkey: I cook steaks like this and always get asked for the method (learned it from one of Heston Blumenthal's TV shows). I think I'll trust the technique of someone who has 3 Michelin stars and owns a restaurant which is consistently rated in the top 3 in the world over subby's backyard grill.


I have a question. I understand the reasoning behind "aging" the meat uncovered in the fridge for a couple of days, but I'm concerned it will take on flavors from whatever else is in there. Has that been a problem for you, or are my concerns unfounded?
 
2012-12-29 07:28:48 AM

Notabunny: Spiralmonkey: I cook steaks like this and always get asked for the method (learned it from one of Heston Blumenthal's TV shows). I think I'll trust the technique of someone who has 3 Michelin stars and owns a restaurant which is consistently rated in the top 3 in the world over subby's backyard grill.

I have a question. I understand the reasoning behind "aging" the meat uncovered in the fridge for a couple of days, but I'm concerned it will take on flavors from whatever else is in there. Has that been a problem for you, or are my concerns unfounded?


They can be lightly covered in press and seal. You'll be good. Go cook! :P
Oh, and lightly olive-oiling them and a little salt and pepper go a long way!
Happy New Year!
 
2012-12-29 08:12:41 AM
Six minute?

Subby must be on metric time.

Anyway, yeah.  A room-temp steak and few minutes a side in a rockin' hot cast iron pan, followed by a little alone time in a 375-degree-ish oven works.  Take it out, give it a time out in a safe place to think about what it's done, then eat.  Aging helps a little, but let's face it, it's not easy letting a steak just sit there in your fridge, undressed, alone, needing a little love from just the right guy...  It wants it as much as you.
 
2012-12-29 08:59:34 AM

Notabunny: Spiralmonkey: I cook steaks like this and always get asked for the method (learned it from one of Heston Blumenthal's TV shows). I think I'll trust the technique of someone who has 3 Michelin stars and owns a restaurant which is consistently rated in the top 3 in the world over subby's backyard grill.

I have a question. I understand the reasoning behind "aging" the meat uncovered in the fridge for a couple of days, but I'm concerned it will take on flavors from whatever else is in there. Has that been a problem for you, or are my concerns unfounded?


I don't normally age steak in the fridge - the butcher I use ages beef for 30 days so nothing further is necessary. I would think Spad31 is right though, but if in doubt you could always make sure anything else in the fridge is sealed in tupperware or something so there's no crossover.
 
2012-12-29 08:59:40 AM
I am so going to try this very soon.

Definitely going to combine it with this cooking tip (it really works pretty well) - How to Caramelize Onions in 10 Minutes (review)
(youtube)

Original post - How to Caramelize Onions in 10 Minutes or Less - A Rebuttal
(stellaculinary.com)
 
2012-12-29 08:59:49 AM
Mheh. Walk it through a warm room.
 
2012-12-29 09:05:21 AM

PreMortem: Mheh. Walk it through a warm room.


Overdone.
 
2012-12-29 09:08:35 AM
It's hard to tak him seriously when he reccomends puncturing the steak with a thermometer to see if it is done.
 
2012-12-29 09:25:01 AM

z_gringo: It's hard to tak him seriously when he reccomends puncturing the steak with a thermometer to see if it is done.


If you need a thermometer to tell you your steak is done well ...well,   you're done.
 
2012-12-29 09:26:59 AM

PreMortem: Mheh. Walk it through a warm room.


wave a lighter underneath, yell "FIRE!", flip, and repeat.

Bathia_Mapes: Not only looks good and tasty to me, but I've seen Alton Brown and Gordon Ramsay use similar techniques.


was going to come here myself to mention AB doing it.
 
2012-12-29 09:42:14 AM
I've been doing my steaks on a cast iron over a mesquite fire in my Weber as of late. Get that sucker hotter n hell, salt, pepper and 4 minutes a side (2" cuts) covered. I get a touch of the wood flavor and a great sear.
 
2012-12-29 10:42:49 AM

SilentStrider: Bathia_Mapes: Not only looks good and tasty to me, but I've seen Alton Brown and Gordon Ramsay use similar techniques.

was going to come here myself to mention AB doing it.


I did the Alton Brown method from the first episode of Good Eats last week:

 * Oven at 500F, leave cast iron pan in until thoroughly hot
 * Season steak (ribeyes, for me) generously with salt and pepper and a light oil rub (I used canola oil)
 * Transfer pan to burner at high heat
 * Cook steak 30 seconds on each side
 * Transfer pan to 500F oven for another 2 minutes on each sideLet steaks rest for 3+ minutes

When these instructions were done, the steaks were still too rare.  I put them back in the oven for another 2 and a half minutes on each side, and they were still closer to rare than medium rare.  We were cooking three steaks in the pan and using a crummy electric stove top, so I'm not surprised it took us longer.  They were delicious though.  All said and done, I would double all of the cooking times next time.
 
2012-12-29 10:48:03 AM
Wait... you cook your steaks, now?

I just gnaw the flesh right off the cow's bones.

...

Saves time.
 
2012-12-29 11:00:58 AM
I used this method on some half decent filets on Christmas eve and it worked just fine.  Smoking hot cast iron pan, a little grapeseed oil, constant turning, and a short finish in a 400 degree oven, seasoned with sea salt and pepper after.  They were very, very good even for just choice supermarket filets.

I bought two dry aged prime rib eyes yesterday on my first trip to a Wegman's.  Going to do them the same way tonight.
 
vpb [TotalFark]
2012-12-29 11:09:16 AM
It's difficult to make a pan sauce on a grill.
 
2012-12-29 11:12:27 AM

z_gringo: It's hard to tak him seriously when he reccomends puncturing the steak with a thermometer to see if it is done.


Nonsense. You lose a minuscule and completely unnoticeable amount of juice by piercing it. If you puncture it hundreds of times people will notice that it has become hamburger, but a couple holes is fine.
 
2012-12-29 11:13:39 AM
Cast iron rules in winter, but the perfect steak requires smoke and fire.
 
2012-12-29 11:43:35 AM

Bathia_Mapes: Not only looks good and tasty to me, but I've seen Alton Brown and Gordon Ramsay use similar techniques.


I followed Ramsay's directions, and they were the best steaks I've ever cooked.
 
2012-12-29 11:56:23 AM
I tried the cast iron thing. Three microwaves later I'm back to Chinet.
 
2012-12-29 12:37:28 PM
I have a cast-iron skillet that has raised ribs that i only use for grilling steaks. It's pretty baller.
 
2012-12-29 12:38:23 PM
I've found (and Kenji at Food Labs agrees) that salting the steak well before cooking instead of just before gives better results. Other than that and using less oil because my cast iron is awesome, that's how I cook my steaks.
 
2012-12-29 12:38:31 PM
This really is the best way to cook a steak. I've been doing it this way for years and prefer this way over every other method. Not everything has to be grilled.
 
2012-12-29 12:38:41 PM
Sous Vide cook for 24 hours, finish exterior on hot pan.
 
2012-12-29 12:42:20 PM
How can you have any pudding if you don't eat rest your meat??!
 
2012-12-29 12:50:40 PM

Manfred J. Hattan: I've found (and Kenji at Food Labs agrees) that salting the steak well before cooking instead of just before gives better results. Other than that and using less oil because my cast iron is awesome, that's how I cook my steaks.


Kenji is awesome, and everyone here should read it. Remember: Kenji actually will do blind taste tests to figure out if a particular technique is worth doing.

/Science. It works biatches.
 
2012-12-29 01:04:50 PM
Holy Maillard, Batman! Are people still surprised that you can sear meat in a fry pan?

I wish my Mom knew this when I was a child. In cold months she would prepare meat (steaks, hamburger, etc.) using the broiler in the oven and the meat would have no browning and be gray most of the way through. Maybe she did this just to make my Dad look good when he would fire up the charcoal in the warm months.
 
2012-12-29 01:08:15 PM
I've never been a fan of steak on an oven, but that is probably due to never having a good one. I'll give this a try.

/not a good cook, but can do ok with the right receipe
 
2012-12-29 01:26:56 PM
I can remember which cooking show covered this, probably something with Alton Brown. Anyway, you sear it in a hot pan to lock in the juices and start the caramelization on the outside. Then you toss it in a hot oven (500 deg. is usually quoted, but hotter is better). At those temps, it doesn't take very long to cook. Minutes, usually.

For reference, this is typically how steaks are cooked in quality steak houses. Only, they tend to use a salamander instead of an oven.
 
2012-12-29 01:27:36 PM
I guess I am going to be having steak for supper. In a frying pan.
 
2012-12-29 01:30:52 PM
Steak porn

I think I'm gonna try this next week.
 
2012-12-29 01:39:00 PM
Yup, cast iron is the way to go. Did a couple of the best bacon wrapped filets I've ever had last night this way.  I used to be all about the grill until I tried the cast iron method using the oven and stove top. Now the grill is reserved for burgers, brats, and wieners.
 
2012-12-29 01:46:20 PM

dickfreckle: Heat iron skillet as hot as you can. Briefly sear your steak on stove top. Put skillet in oven until desired temp is reached. Still not quite as good as a legit grill, but definitely edible. Great for apartment dwellers or people who don't want to freeze while grilling in January.

 Just remember your oven mitts. Ask me how I know this...


the same way I had "All Clad" on my palm for 2 weeks?
 
2012-12-29 01:50:22 PM

Honest Bender: I can remember which cooking show covered this, probably something with Alton Brown. Anyway, you sear it in a hot pan to lock in the juices and start the caramelization on the outside. Then you toss it in a hot oven (500 deg. is usually quoted, but hotter is better). At those temps, it doesn't take very long to cook. Minutes, usually.

For reference, this is typically how steaks are cooked in quality steak houses. Only, they tend to use a salamander instead of an oven.


You are certainly pretentious in your know-it-all ignorance.

1. Searing meat does not "lock in the juices".
2. Restaurants finish steaks in an medium oven, not under a high temperature salamander.
 
2012-12-29 01:58:34 PM

HairBolus: You are certainly pretentious in your know-it-all ignorance.


I promise, I'm not the one who pissed in your cheerios this morning...

1. Searing meat does not "lock in the juices".

If you say so, boss. Do you have anything to back that up? Because I've heard many a television cook say that it does. I myself am not a chef of any type so I'll leave it up to you to educate the classroom.

2. Restaurants finish steaks in an medium oven, not under a high temperature salamander.

Tomato tomahto. I think everyone else knew what I was saying. I didn't think I really needed to get into a detailed step-by-step guide.

/Go take a shower. Maybe you can pull that stick out of your ass while you're washing the sand out of your vagina.
 
2012-12-29 02:18:21 PM

Honest Bender: HairBolus: You are certainly pretentious in your know-it-all ignorance.

I promise, I'm not the one who pissed in your cheerios this morning...

1. Searing meat does not "lock in the juices".

If you say so, boss. Do you have anything to back that up? Because I've heard many a television cook say that it does.


They're wrong. Every decent food chemist from Harold McGee to Nathan Myhrvold agrees that searing actually pulls slightly (but just slightly) more juices out than if a steak is not seared.
 
2012-12-29 02:18:57 PM
Cooked a thick rib-eye like this last night. Season with Johnny's salt, sear 5 minutes on each side in a cast iron skillet on medium high, finish in skillet in 350-degree oven for five minutes. Let steak rest on a plate for 5 minutes. Juicy and oh so yummy.
 
2012-12-29 02:19:44 PM
Searing does not lock in any juices.   In fact, you can sear at any point in the cook.  I usually cook my steak indirect for 5-8 minutes and do the sear at the end.   The whole point of a good sear is to produce the Maillard reaction on the meat and provide that tasty, tasty flavor.   Good Eats actually did an experiment proving that searing result in a greater net moisture loss than not searing.

Also, in high end steak houses, they typically cook the steak Sous Vide all day and then finish in the salamander at about 1200 when the steak is ordered., they never touch an oven.

/not trying to argue with anyone, just educate

www.biggreenegg.com

The only way I do steaks now.   Reverse T-Rex method with jack daniels chips ftw
 
2012-12-29 02:24:41 PM

shadownick: Searing does not lock in any juices.   In fact, you can sear at any point in the cook.  I usually cook my steak indirect for 5-8 minutes and do the sear at the end.   The whole point of a good sear is to produce the Maillard reaction on the meat and provide that tasty, tasty flavor.   Good Eats actually did an experiment proving that searing result in a greater net moisture loss than not searing.

Also, in high end steak houses, they typically cook the steak Sous Vide all day and then finish in the salamander at about 1200 when the steak is ordered., they never touch an oven.

/not trying to argue with anyone, just educate

[www.biggreenegg.com image 300x360]

The only way I do steaks now.   Reverse T-Rex method with jack daniels chips ftw


Also, Jaccarding the steak is key
 
2012-12-29 02:35:42 PM

Manfred J. Hattan: They're wrong. Every decent food chemist from Harold McGee to Nathan Myhrvold agrees that searing actually pulls slightly (but just slightly) more juices out than if a steak is not seared.


shadownick: /not trying to argue with anyone, just educate


Thank you both for your calm and educational comments. I think we can all agree that calm and reasonable discourse is preferable to shiatting the bed like whatshisname did up thread.
 
2012-12-29 02:35:43 PM
Subby, go back to sticking your meat over the fire that Ooog made. Either that or evolve.
 
2012-12-29 02:39:39 PM
t2.gstatic.com

Taught me how to make a pan seared steak that will have your mom, and your dogs drooling.
He laid down the science on that shiat.
 
2012-12-29 02:46:26 PM
Maxim - I think - ran an article 6-7 years ago on to make the perfect steak.

Needed: a filet, and IRON pan, kosher salt and pepper and olive oil.

Heat the pan to smoking hot
Add olive oil
Take filet, sprinkle BOTH sides with a fair amount of kosher salt and some pepper.
Put in pan and wait 4 minutes.
Flip and wait 2 minutes.
Remove from pan, let rest about 4-5 minutes
ENJOY!

This method really impresses women for some unknown reason.
 
2012-12-29 02:47:40 PM

shadownick: shadownick: Searing does not lock in any juices.   In fact, you can sear at any point in the cook.  I usually cook my steak indirect for 5-8 minutes and do the sear at the end.   The whole point of a good sear is to produce the Maillard reaction on the meat and provide that tasty, tasty flavor.   Good Eats actually did an experiment proving that searing result in a greater net moisture loss than not searing.

Also, in high end steak houses, they typically cook the steak Sous Vide all day and then finish in the salamander at about 1200 when the steak is ordered., they never touch an oven.

/not trying to argue with anyone, just educate

[www.biggreenegg.com image 300x360]

The only way I do steaks now.   Reverse T-Rex method with jack daniels chips ftw

Also, Jaccarding the steak is key


this last bit. I picked up a Jaccard tenderizer at the recommendation of White Oak Pastures (producers of the only beef I'll buy these days). couldn't live without it now. grass fed rib-eyes using the Alton Brown pan-sear method for the win. if you don't know the difference you're on a lower rung of the food chain.
 
2012-12-29 02:50:01 PM

homelessdude: Original post - How to Caramelize Onions in 10 Minutes or Less - A Rebuttal


If you want them to caramelize really fast, chuck a smidge of baking soda in with them. By making the pan a little basic, the maillard reaction proceeds much faster. Deglaze with something acidic, like wine, and you won't get the bitter taste.

Be careful with this technique though- it makes things go so fast that you can quickly go from "caramelized onions" to "brown, onion-flavored liquid". Of course, "brown, onion-flavored liquid" is what I use for all of my stews anymore. I make stews without an ounce of added water.
 
2012-12-29 02:53:51 PM

Honest Bender: Anyway, you sear it in a hot pan to lock in the juices


'Searing to keep in the juices' is a farking lie and you need to know this NOW.

It does no such thing and has been proven scientifically time and time and time again (A,'s Test Kitchen, Cook's Country' specifically, plus a few cook books and and sources I don't remember)

It will start to crust the outside but has NOTHING to do with 'locking in the juices'.

My pet peeve, let me show it to you.
 
2012-12-29 02:56:32 PM

Spiralmonkey: Notabunny: Spiralmonkey: I cook steaks like this and always get asked for the method (learned it from one of Heston Blumenthal's TV shows). I think I'll trust the technique of someone who has 3 Michelin stars and owns a restaurant which is consistently rated in the top 3 in the world over subby's backyard grill.

I have a question. I understand the reasoning behind "aging" the meat uncovered in the fridge for a couple of days, but I'm concerned it will take on flavors from whatever else is in there. Has that been a problem for you, or are my concerns unfounded?

I don't normally age steak in the fridge - the butcher I use ages beef for 30 days so nothing further is necessary. I would think Spad31 is right though, but if in doubt you could always make sure anything else in the fridge is sealed in tupperware or something so there's no crossover.


Thanks, guys. My son has turned into quite the carnivore, and I'm anxious to give this a try. =)
 
2012-12-29 03:28:40 PM
Philistines. Every Farker knows the proper way to cook a steak is to throw it raw onto the grill, and then stand 10 feet away and light a match for 3 seconds.
 
2012-12-29 03:28:49 PM

revrendjim: z_gringo: It's hard to tak him seriously when he reccomends puncturing the steak with a thermometer to see if it is done.

Nonsense. You lose a minuscule and completely unnoticeable amount of juice by piercing it. If you puncture it hundreds of times people will notice that it has become hamburger, but a couple holes is fine.


Pretty much this.  I can grill a mean steak, but I just can't get the touch technique down.  I use a thermometer (never had to puncture more than 2 holes, usually one because my grill is remarkably consistent.)

You would not notice the difference.

Also, you're poking it near the end.  So its either going to be ready to take off the grill, or will need like 30 seconds more.

This would be akin to saying taking the first bite into the steak ruins it.
 
2012-12-29 03:34:21 PM

downstairs: I can grill a mean steak, but I just can't get the touch technique down.


Touch? I just go by eye. Is the outside nice and seared and crispy? Good, then it's done.

My formula for indoor steaks is sear each side for 1:30, then broil for another 1:30. With a nice thick rib-eye, the results are nicely rare and juicy an hell.
 
2012-12-29 03:34:27 PM

stonelotus: shadownick: shadownick: Searing does not lock in any juices.   In fact, you can sear at any point in the cook.  I usually cook my steak indirect for 5-8 minutes and do the sear at the end.   The whole point of a good sear is to produce the Maillard reaction on the meat and provide that tasty, tasty flavor.   Good Eats actually did an experiment proving that searing result in a greater net moisture loss than not searing.

Also, in high end steak houses, they typically cook the steak Sous Vide all day and then finish in the salamander at about 1200 when the steak is ordered., they never touch an oven.

/not trying to argue with anyone, just educate

[www.biggreenegg.com image 300x360]

The only way I do steaks now.   Reverse T-Rex method with jack daniels chips ftw

Also, Jaccarding the steak is key

this last bit. I picked up a Jaccard tenderizer at the recommendation of White Oak Pastures (producers of the only beef I'll buy these days). couldn't live without it now. grass fed rib-eyes using the Alton Brown pan-sear method for the win. if you don't know the difference you're on a lower rung of the food chain.


I used to use the Alton Brown method, and it produces an excellent steak, but once i got my big green egg, I'll never go back.  Next kitchen purchase is going to be a Sous Vide Supreme though, so steaks will be cooked in that, then seared on the Egg.   With a grate sitting about an inch away from the coals, I'm searing at around 1500 degrees.
 
2012-12-29 03:35:27 PM

Notabunny: Thanks, guys. My son has turned into quite the carnivore, and I'm anxious to give this a try. =)


The truth is it's actually pretty hard to screw up a top-notch cut like a T-bone unless you overcook it. With a young and growing carnivore you'll want to become familiar with some cheaper meats that are a little more difficult to do just right. Here's a guide to some cheaper steak cuts that you might find useful. That guide is for the grill but all can be adapted to a pan using a variation on the techniques in the video here.
 
2012-12-29 03:41:40 PM

t3knomanser: downstairs: I can grill a mean steak, but I just can't get the touch technique down.

Touch? I just go by eye. Is the outside nice and seared and crispy? Good, then it's done.


If I did it inside, I could probably tell.  However, my backyard is very, very dark (we eat dinner very late).  I wear one of those lights you put on your forehead.  I don't trust the way the steak looks in that scenario.
 
2012-12-29 03:55:36 PM
I've gotten away from laying anything on the barbecue. Do yourselves a favour (if you own a propane barbecue). Take a piece of tinfoil (a 1 ft sq will do) and lay it down on the grills for 5 minutes. Notice how much soot is on the backside of it. Means your cheap grills are not burning at the right temp, and are laying all that carcinogenic hydrocarbon soot all over your food. Not thanks. I use tinfoil on the barbecue, or cook steaks and such in a nice thick cast iron pan.
 
2012-12-29 03:55:54 PM

Counter_Intelligent: Bookmarking


What a bookmark might look like.
 
2012-12-29 03:57:13 PM
An article that mentions how Peter Luger's and Morton's cooks their steaks. I was shocked when I found out how Luger's does it.

Sorry, but Fark doesn't allow for links to WSJ.com, please cut and paste link below.
http://online.wsj.com/article/SB118920026703920971.html
 
2012-12-29 04:03:55 PM
For all you farker's if you are not using a butter and oil mixture to pan fry. You are doing it wrong.
Flip once and put a pat of butter on the done side to melt and ooze over the soon to be eaten treasure.
Butter makes everything better and ribeyes rule.
 
2012-12-29 04:10:14 PM
Always let your meat rest.
 
2012-12-29 04:30:59 PM
Sounds like this restaurant is just another one of the increasingly poor decisions of Todd English.
 
2012-12-29 04:33:41 PM
This man is English and he cooks his steak in oil on a pan which rubs me the wrong way. Ruth's Chris has been ruining steaks with butter for years.

I thought the stories of English food being terrible were an exaggeration until I spent a few days in London and managed to have only two meals that weren't positively awful. I had a nice dinner at Belgo (some Belgian place) and a decent lunch at some Italian Deli near Piccadilly, but that was it. Everything else was bland and plain and boring. Even hard to screw up meals were terrible. I tried "gourmet burgers" at two different locations and they were the worst burgers I've ever had to this day. How do you screw up a burger? I could take plain ground beef without any spices or anything and still make a more flavourful burger. I'm not sure what they were or weren't doing, or perhaps I'm spoiled by better beef back home, but that doesn't explain why the I was able to find a better burger at a ferry Marina in Greece.

/snark I know, there's probably great food there if you know where to go and what to order
 
2012-12-29 04:34:49 PM
So I live up the street from a bar and a big grocery store. And a couple of nights ago I was completely smashed and decided I needed a steak dinner. Picked out a nice steak from the store (I love 24 hour grocery stores, I never shop sober anymore) and walked on home to cook it. I might have used a bit too much oil in the pan because I nearly lit my kitchen on fire. Three foot high flames when I turned that farker over. The smoke alarm went off, the Ms. ain'thighatallrye woke up, the cats wanted food, I nearly crapped my pants, well, at any rate, it was completely worth it. That steak tasted like a blowjob from god.
 
2012-12-29 04:54:18 PM
I will stick to microwaving all my steaks, thank you very much.
 
2012-12-29 04:56:47 PM
shadownick:
I used to use the Alton Brown method, and it produces an excellent steak, but once i got my big green egg, I'll never go back.  Next kitchen purchase is going to be a Sous Vide Supreme though, so steaks will be cooked in that, then seared on the Egg.

Or do it yourself. I made two following this guy's plan. About $200 for both, and they've been in constant use for the past year and change. :D
 
2012-12-29 04:58:09 PM

itsdan: Sous Vide cook for 24 hours, finish exterior on hot pan.


We should get a group of Boston Farker modernist chefs together.
 
2012-12-29 05:05:08 PM
Perfect steak:
You will need:
1 cow
1 large flamethrower
1 salt to taste

Method:
Burn the cow gently with a huge cloud of lethal flame
Sprinkle with salt
Let it rest (important!) for about 27 hours
Carve off the steak you want from the now rested lump of fire blasted bovine flesh
Put the rest if the cow in the fridge for afterwards or send to PETA in leather satchels
Enjoy!
 
2012-12-29 05:56:46 PM

Theaetetus: shadownick:
I used to use the Alton Brown method, and it produces an excellent steak, but once i got my big green egg, I'll never go back.  Next kitchen purchase is going to be a Sous Vide Supreme though, so steaks will be cooked in that, then seared on the Egg.

Or do it yourself. I made two following this guy's plan. About $200 for both, and they've been in constant use for the past year and change. :D


A buddy of mine is a chef at Alinea(Michelin 3-star restaurant) here in Chicago.  The man is a walking encyclopedia of Sous Vide cooking.  I may have to make a couple and sell him one for home use :)
 
2012-12-29 06:32:53 PM

dickfreckle: Heat iron skillet as hot as you can. Briefly sear your steak on stove top. Put skillet in oven until desired temp is reached. Still not quite as good as a legit grill, but definitely edible. Great for apartment dwellers or people who don't want to freeze while grilling in January.

 Just remember your oven mitts. Ask me how I know this...


Eddie Adams from Torrance: Cast iron rules in winter, but the perfect steak requires smoke and fire.


I don't understand why any comments other than the above were needed on this thread.
 
2012-12-29 06:36:45 PM

Theaetetus: Or do it yourself. I made two following this guy's plan. About $200 for both, and they've been in constant use for the past year and change. :D


That's what I followed to build mine too, found it in an issue of MAKE. Can't find pictures but it looks the same anyways.
 
2012-12-29 07:00:15 PM

Notabunny: Spiralmonkey: Notabunny: Spiralmonkey: I cook steaks like this and always get asked for the method (learned it from one of Heston Blumenthal's TV shows). I think I'll trust the technique of someone who has 3 Michelin stars and owns a restaurant which is consistently rated in the top 3 in the world over subby's backyard grill.

I have a question. I understand the reasoning behind "aging" the meat uncovered in the fridge for a couple of days, but I'm concerned it will take on flavors from whatever else is in there. Has that been a problem for you, or are my concerns unfounded?

I don't normally age steak in the fridge - the butcher I use ages beef for 30 days so nothing further is necessary. I would think Spad31 is right though, but if in doubt you could always make sure anything else in the fridge is sealed in tupperware or something so there's no crossover.

Thanks, guys. My son has turned into quite the carnivore, and I'm anxious to give this a try. =)


tupperware will seal the steak in it's own little micro environment, and the steak wont dry. aging the steak is kinda of a mummification process when you get down to it. you want to allow the moisture to evaporate out of the meat which will concentrate the flavors of the meat you are dry aging.

if you don't want other flavors in the fridge to get into the meat via exposure, do a better job of isolating THOSE smells. but the meat needs the right humidity and air flow over it for it to do it's thing. sealing it in a Tupperware container, or similar, is not going to allow that to happen. the stuf will just rot like that, ou want slow mummification, and a little bit of fermentation going on with that thing.
 
2012-12-29 07:22:01 PM
That may be the best recipe on the planet, but I'm not taking two days to cook a steak.
 
2012-12-29 07:23:47 PM
I've tried the method in the video. And yes, these guys do have 3 Michelin stars, but frankly, I also have a Big Green Egg on my porch and it produces vastly superior tasting stakes every time compared to pan searing and then oven baking it.

Why? I mean these guys are michelin star rated and therefore they MUST be right, right?

No. That just means that they prepare MEALS that rise to that level.

If you go to a proper steak house with a wood fired grill, you encounter a whole different level of specialization in the preparation of meat.

Me, I fire up the big green egg and get that sonovagun nice and hot. I grill my steaks over oak charcoal with pecan and oak wood. The heat and smoke impart depth and complexity that you will NOT get from a cast iron pan.

You want to compare, try making a smoked apple pie and compare that to the same apple pie made in an electric or gas oven. If you prefer the one made in the electric or gas... enjoy your life... without a soul.

But regardless the method he gives is a good one... for a well seasoned, well aged piece of beef that you just want its flavors to come out. It's flat outright the right way to cook a steak... when all you have is the great indoors to work with.

Me, I prefer grilling because to me that's a more natural, more interesting, and more primal flavor.
 
2012-12-29 07:49:10 PM
I never realized that about resting the steak for a few minutes to retain the juices. And it feels like that should be painfully obvious.

Y'all might think me to be a heathen, but frankly i'm just not fond of grilling. Feels too rustic for my taste.
 
2012-12-29 07:59:14 PM

Bell-fan: I've tried the method in the video. And yes, these guys do have 3 Michelin stars, but frankly, I also have a Big Green Egg on my porch and it produces vastly superior tasting stakes every time compared to pan searing and then oven baking it.

Why? I mean these guys are michelin star rated and therefore they MUST be right, right?

No. That just means that they prepare MEALS that rise to that level.

If you go to a proper steak house with a wood fired grill, you encounter a whole different level of specialization in the preparation of meat.

Me, I fire up the big green egg and get that sonovagun nice and hot. I grill my steaks over oak charcoal with pecan and oak wood. The heat and smoke impart depth and complexity that you will NOT get from a cast iron pan.

You want to compare, try making a smoked apple pie and compare that to the same apple pie made in an electric or gas oven. If you prefer the one made in the electric or gas... enjoy your life... without a soul.

But regardless the method he gives is a good one... for a well seasoned, well aged piece of beef that you just want its flavors to come out. It's flat outright the right way to cook a steak... when all you have is the great indoors to work with.

Me, I prefer grilling because to me that's a more natural, more interesting, and more primal flavor.


yes, everything is stated is true. but you perfer the ceramic cooker method. and, lets face it.. the big greenm egg is a pricy bit of technology that can be easily replicated with a couple of terracotta pots.

wood fired, in my opinion is always going to preferable, and whenever I go out and collect firewood, I get people to pay me to remove hardwood, nut and fruit trees, and I save a good portion of that wood just for cooking. build up a campfire with the good wood, let it burn down, then cook over it when it's got down to a good coal burn...

wonderful stuff.

but... as the old sayings go.. more than one way to skin a cat. and differnt strokes for differnt folks.

there is nothing at all wrong with the pan seal and broil method in a pan. it's just another way to do it. and has it's pros and cons, like with anything. I like it personally for the quickness and the caramelizing of the natural sugars in the meat. Pull out the juices in the pan,m pull the steak and let it rest, and then use those drippings to saute up some onion and wild mushroom, a bottle of beer added to that and make a nice reduction sauce to pour over the meat..and a baked potato..

oh dear, it can be a wonderful thing indeed.

but, I'm sure that everyone can agree, that slapping a steak (regardless of cut) on a George Foreman, lean, mean, fat reducing machine counter-top grill is the devils handiwork
 
2012-12-29 08:09:50 PM

shadownick: Theaetetus: shadownick:
I used to use the Alton Brown method, and it produces an excellent steak, but once i got my big green egg, I'll never go back.  Next kitchen purchase is going to be a Sous Vide Supreme though, so steaks will be cooked in that, then seared on the Egg.

Or do it yourself. I made two following this guy's plan. About $200 for both, and they've been in constant use for the past year and change. :D

A buddy of mine is a chef at Alinea(Michelin 3-star restaurant) here in Chicago.  The man is a walking encyclopedia of Sous Vide cooking.  I may have to make a couple and sell him one for home use :)


Went there last October. Incredible. Pass on my compliments.
 
2012-12-29 08:22:22 PM
The best steak is grilled, but also broiled - season your steak (T-bone, ribeye, porterhouse) and stick in the broiler for 5 minutes on one side. Salt the steak after that, flip it, salt the other side and broil for another 7 to 10 minutes. Depending on the thickness of the steak, you can adjust the time for each side. From broiler to plate is the resting time. The best.
 
2012-12-29 08:30:28 PM
My issue with grilling steak is that I can't seem to ever get my grill hot enough. It's a small kettle, suitable for my small patio. I use cowboy charcoal. But I cannot get the grill hot enough to crisp the outside yet leave the inside purple or deep red. I like my steaks Pittsburgh style (oddly named, since it has nothing to do with Pittsburgh).

Bernoo: salt the other side and broil for another 7 to 10 minutes


Holy shiat, broiled for 15 minutes? Are you making steak or shoeleather?
 
2012-12-29 08:39:36 PM

t3knomanser: My issue with grilling steak is that I can't seem to ever get my grill hot enough. It's a small kettle, suitable for my small patio. I use cowboy charcoal. But I cannot get the grill hot enough to crisp the outside yet leave the inside purple or deep red. I like my steaks Pittsburgh style (oddly named, since it has nothing to do with Pittsburgh).

Bernoo: salt the other side and broil for another 7 to 10 minutes

Holy shiat, broiled for 15 minutes? Are you making steak or shoeleather?


I don't know what to tell ya. Broilers vary. Use yours accordingly. 5 minutes one side. 5 to 7 to 10 minutes the other side. Brown on the outside, tender and juicy on the inside.
 
2012-12-29 08:48:32 PM
Things this d-bag did wrong: nonstick skillet, iodized table salt, an ocean of what appears to be vegetable oil

Searing a steak indoors can be done, but only on cast iron.  If you have so much oil in a pan that it is sloshing, you are cooking at a carnival; break out the funnel cake.

I have a couple friends that think I'm the worst cook ever because I refuse to cook red meat until it is grey inside.  The farthest I ever go is a light medium rare, unless it is a roast of a lower quality cut.
 
2012-12-29 08:52:40 PM

HotWingAgenda: Things this d-bag did wrong: ... an ocean of what appears to be vegetable oil

... If you have so much oil in a pan that it is sloshing, you are cooking at a carnival; break out the funnel cake.


Sounds like someone who's never deep fried a steak.
 
2012-12-29 09:01:14 PM

AlwaysRightBoy: If you need a thermometer to tell you your steak is done well ...well, you're done.


This is Heston Blumenthal; he doesn't cook it till it's done, he cooks it till it's perfect. He's a chef-scientist, he seeks perfection and his cooking has been called "molecular gastronomy". (he also likes doing mad stuff like meat in disguise as fruit)
 
2012-12-29 10:41:21 PM
As a rule, venison only in a skillet, but it just so happens I'm feeling open-minded tonite, so I'll favorite this thread and come back to it in the future.
 
2012-12-30 01:00:32 AM

revrendjim: Nonsense. You lose a minuscule and completely unnoticeable amount of juice by piercing it. If you puncture it hundreds of times people will notice that it has become hamburger, but a couple holes is fine.


If you're working as a professional cook in a steakhouse, you should--nay,must--be able to determine doneness by touch alone. But for somebody who occasionally makes a steak at home, inserting a meat thermometer is cromulently efficient and reliable.
 
2012-12-30 01:14:59 AM
can't afford the expensive stuff.. but I look for cheap meat with lots of fat lines through it. use cast iron pan.

put some salt on it and let it come to room temp .. get pan super hot with a little bit of veggie oil in it right before I fry it and do to minutes on each side.. when you flip it turn the broiler on high.
put the pan with the steak directly in the oven to broil (remember to move your rack to the top) do about 3 min on each side..
Your done.. let it rest 3 or 4 min maybe 5 like they said in the video.. oh and some sweet butter or straight butter with a tiny bit of sugar with the butter..
add salt and pepper to taste.
 
2012-12-30 01:40:09 AM

dickfreckle: Heat iron skillet as hot as you can. Briefly sear your steak on stove top. Put skillet in oven until desired temp is reached. Still not quite as good as a legit grill, but definitely edible. Great for apartment dwellers or people who don't want to freeze while grilling in January.

 Just remember your oven mitts. Ask me how I know this...


cdn.gunaxin.com
 
2012-12-30 01:51:53 AM

Spad31: I won't argue with the man's results, just a little head-tilt at the flipping so often. And so much oil in the pan...


From what I can tell he's going for it crusty on the outside and very rare on the inside. He said for rare he was checking for an internal temp of 45 C, which is only 113 F, and medium at 55 C which is 131 F. My cookbooks and other references say 145 F for medium-rare, and don't actually have a listing for rare, but it would probably be like 130. Although those directions also assume only one flip.
 
2012-12-30 02:18:52 AM
Not sure why the oven is needed. I cook both sides to color/appearance in the hottest cast iron pan I can make and then cover and reduce heat to lowish. I dont flip after that. But I like one side to be almost charcoal.
 
2012-12-30 02:49:48 AM
Cooking a steak... what are you a woman?
 
2012-12-30 02:51:11 AM

mrlewish: can't afford the expensive stuff.. but I look for cheap meat with lots of fat lines through it. use cast iron pan.

put some salt on it and let it come to room temp .. get pan super hot with a little bit of veggie oil in it right before I fry it and do to minutes on each side.. when you flip it turn the broiler on high.
put the pan with the steak directly in the oven to broil (remember to move your rack to the top) do about 3 min on each side..
Your done.. let it rest 3 or 4 min maybe 5 like they said in the video.. oh and some sweet butter or straight butter with a tiny bit of sugar with the butter..
add salt and pepper to taste.


375°F is the smoke point of olive oil.

You are just adding burnt alive oil to you meat. NTTAWWT. But don't do that. No need. Plenty of oil on that.
steak.

It wont stick. Just wait long enough.

/stop ruining the sacrificial cow
 
2012-12-30 05:48:48 AM
I've always fried steak in a pan, except when my buddy wants to cook on on the grill. I will used the suggestion the English feller had about aging the meat. Seems smart to me.
 
2012-12-30 08:14:16 AM
yup, it's called pittsburgh rare. i do it a little simpler: extra hot pan to start, sear both sides to seal the juices inside, once the outsides look cooked, pour some red wine over it and pop it in a 350 oven to bake for 15 mins. kid of a poor man's broiler. none of this prepping 2 days ahead and leaving out of the fridge crap, more like idea to completion in 30 mins.
 
2012-12-30 08:31:56 AM
ohhh darn, i didn't see the seal the juices argument searching for my main points. will have to look that stuff up sometime.
 
2012-12-30 09:23:58 AM

evilmousse: i didn't see the seal the juices argument searching for my main points.


Searing definitely doesn't "seal" anything, and actually takes more moisture out of the meat. But it also is what gives the meat flavor. So keep searing.
 
2012-12-30 10:26:05 AM
Heston Blumenthal is a bad ass.
 
2012-12-30 10:33:22 AM
If you use cheap steak, grilling is fine. If you actually have thick cuts of the good, frying pan&oven broiler is much easier to get the inside pink without burning the outside. Many grills are inconsistent with their heat.
 
2012-12-30 12:46:58 PM
I cook on cast iron 90% of the time. It's a lifestyle.

From a different perspective, screwing up a steak is something you almost have to do on purpose, and the difference between a good steak and "the perfect steak" isn't worth the effort.
 
2012-12-30 01:43:22 PM
I've always favored a skillet method with my steaks. A lot has to do with the cut of steak, but I prefer ribeye or porterhouse. Seasoning is minimal for me, generally. I use a local steak seasoning (TexJoy for those in SE Texas). Sear the steak on both sides then finish in the oven for the perfect pinkness.

I rarely enjoy a grilled steak as much. They tend to be drier, over cooked, and over powered with grill taste.
 
2012-12-30 01:44:18 PM
I should add that while I like the idea of iron skillets, I use ceramics more often than not.
 
2012-12-30 02:06:38 PM

Dear Jerk: I cook on cast iron 90% of the time. It's a lifestyle.

From a different perspective, screwing up a steak is something you almost have to do on purpose, and the difference between a good steak and "the perfect steak" isn't worth the effort.


The one steak screw up you will see very frequently is people who insist on cooking a steak well done. That's just downright wasteful.

I agree with you in a way. A lot of time if I'm just cooking for myself I'll throw something in the cast iron pan and just let it cook up with a couple of flips. However, it's good to know these techniques for those times when you're cooking for other people and want to make the meal special for them (and maybe show off a little). It's a nice feeling to be able to cook food for people that they really enjoy but couldn't or wouldn't do for themselves at home.
 
2012-12-30 02:10:09 PM
Cluckity

Okay, I agree.
 
2012-12-30 02:42:23 PM
Naaaaah!

// Listens to the sizzle with Monster Cables
 
2012-12-30 07:37:59 PM

Cerebral Knievel: Notabunny: Spiralmonkey: Notabunny: Spiralmonkey: I cook steaks like this and always get asked for the method (learned it from one of Heston Blumenthal's TV shows). I think I'll trust the technique of someone who has 3 Michelin stars and owns a restaurant which is consistently rated in the top 3 in the world over subby's backyard grill.

I have a question. I understand the reasoning behind "aging" the meat uncovered in the fridge for a couple of days, but I'm concerned it will take on flavors from whatever else is in there. Has that been a problem for you, or are my concerns unfounded?

I don't normally age steak in the fridge - the butcher I use ages beef for 30 days so nothing further is necessary. I would think Spad31 is right though, but if in doubt you could always make sure anything else in the fridge is sealed in tupperware or something so there's no crossover.

Thanks, guys. My son has turned into quite the carnivore, and I'm anxious to give this a try. =)

tupperware will seal the steak in it's own little micro environment, and the steak wont dry. aging the steak is kinda of a mummification process when you get down to it. you want to allow the moisture to evaporate out of the meat which will concentrate the flavors of the meat you are dry aging.

if you don't want other flavors in the fridge to get into the meat via exposure, do a better job of isolating THOSE smells. but the meat needs the right humidity and air flow over it for it to do it's thing. sealing it in a Tupperware container, or similar, is not going to allow that to happen. the stuf will just rot like that, ou want slow mummification, and a little bit of fermentation going on with that thing.


I cheated today and tried it w/o aging the t-bone. Max Bunny is sacked out on the sofa, sated. Sweet Jebus that kid can eat! I have more steaks in the fridge, waiting, and I'm putting together the side dishes now. Tomorrow will be another full-tummy day. The Bunny Hutch thanks you, Fark! =)
 
2012-12-30 08:14:22 PM

Theaetetus: HotWingAgenda: Things this d-bag did wrong: ... an ocean of what appears to be vegetable oil

... If you have so much oil in a pan that it is sloshing, you are cooking at a carnival; break out the funnel cake.

Sounds like someone who's never deep fried a steak.


One of the best steaks I ever had was deep fried. A caterer set up a cauldron full of beef fat, stuck ribeyes on a ptichfork, and tossed them in.
 
2012-12-30 11:11:37 PM

Spiralmonkey: Notabunny: Spiralmonkey: I cook steaks like this and always get asked for the method (learned it from one of Heston Blumenthal's TV shows). I think I'll trust the technique of someone who has 3 Michelin stars and owns a restaurant which is consistently rated in the top 3 in the world over subby's backyard grill.

I have a question. I understand the reasoning behind "aging" the meat uncovered in the fridge for a couple of days, but I'm concerned it will take on flavors from whatever else is in there. Has that been a problem for you, or are my concerns unfounded?

I don't normally age steak in the fridge - the butcher I use ages beef for 30 days so nothing further is necessary. I would think Spad31 is right though, but if in doubt you could always make sure anything else in the fridge is sealed in tupperware or something so there's no crossover.


The chef's reasoning for open air for 2 days was to dry it out to concentrate the flavors, not necessarily to age the meat more.
 
2012-12-31 11:20:31 AM

brandent: The chef's reasoning for open air for 2 days was to dry it out to concentrate the flavors, not necessarily to age the meat more.


"Give me this day's meat, yesterday's bread, and last year's cider. "
Poor Richard.

Meat should be fresh, bread with a crust, and cider hard.
You all "aging" you meat have learned nothing in 238 years.
Keep cooking "British" food.
 
2012-12-31 02:59:52 PM

vudukungfu: brandent: The chef's reasoning for open air for 2 days was to dry it out to concentrate the flavors, not necessarily to age the meat more.

"Give me this day's meat, yesterday's bread, and last year's cider. "
Poor Richard.

Meat should be fresh, bread with a crust, and cider hard.
You all "aging" you meat have learned nothing in 238 years.
Keep cooking "British" food.


2/10
Almost had me till I realized that 238 years ago you get sick and die if your fresh meat sat for a few days. Even if you believe we are slaves to technology, its benefits such as refrigeration are pretty awesome and help us do more with our food than we could 238 years ago.
 
2012-12-31 03:44:44 PM

Whistler36: Not sure why the oven is needed. I cook both sides to color/appearance in the hottest cast iron pan I can make and then cover and reduce heat to lowish. I dont flip after that. But I like one side to be almost charcoal.


Your ideas are intriguing to me, and I wish to subscribe to your newsletter.

After searing at high heat and getting a good crust, I never leave the steak in the oven for too long (am a mid-rare guy). Seems to me the covered pan heat would accomplish the same thing. I'll let you know tonight how it "pans" out (Christ that was a terrible pun, but this is Fark).
 
2012-12-31 08:21:08 PM

dickfreckle: Whistler36: Not sure why the oven is needed. I cook both sides to color/appearance in the hottest cast iron pan I can make and then cover and reduce heat to lowish. I dont flip after that. But I like one side to be almost charcoal.

Your ideas are intriguing to me, and I wish to subscribe to your newsletter.

After searing at high heat and getting a good crust, I never leave the steak in the oven for too long (am a mid-rare guy). Seems to me the covered pan heat would accomplish the same thing. I'll let you know tonight how it "pans" out (Christ that was a terrible pun, but this is Fark).


Same here. I'm about to give it a try, but between TFA and all the posts from Farkers. I'm guessing this will be a 'hit-or-miss'/'trial-and-error' adventure.

If this threads still alive tomorrow, I'll let you know.
 
2012-12-31 09:24:28 PM

summersa74: Theaetetus: HotWingAgenda: Things this d-bag did wrong: ... an ocean of what appears to be vegetable oil

... If you have so much oil in a pan that it is sloshing, you are cooking at a carnival; break out the funnel cake.

Sounds like someone who's never deep fried a steak.

One of the best steaks I ever had was deep fried. A caterer set up a cauldron full of beef fat, stuck ribeyes on a ptichfork, and tossed them in.


for some bizarre reason I read that as "catheter" instead of "caterer" and I couldn't read any more without throwing up a little bit.
 
2013-01-01 02:30:04 PM

John Buck 41: dickfreckle: Whistler36: Not sure why the oven is needed. I cook both sides to color/appearance in the hottest cast iron pan I can make and then cover and reduce heat to lowish. I dont flip after that. But I like one side to be almost charcoal.

Your ideas are intriguing to me, and I wish to subscribe to your newsletter.

After searing at high heat and getting a good crust, I never leave the steak in the oven for too long (am a mid-rare guy). Seems to me the covered pan heat would accomplish the same thing. I'll let you know tonight how it "pans" out (Christ that was a terrible pun, but this is Fark).

Same here. I'm about to give it a try, but between TFA and all the posts from Farkers. I'm guessing this will be a 'hit-or-miss'/'trial-and-error' adventure.

If this threads still alive tomorrow, I'll let you know.


Came out okay. Better than broiled (just barely) but a shiatload of smoke in my kitchen. I'll stick with the grill from now on, no matter how cold it is outside.

How did you make out,  dickfreckle?
 
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