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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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4763 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»



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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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