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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 19
    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»



Voting Results (Smartest)
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Archived thread
2012-12-29 05:51:05 AM
6 votes:
Cast iron pans for the win. Subby needs to get his head out of the BBQ
2012-12-29 06:26:11 AM
4 votes:
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 04:10:14 PM
3 votes:
Always let your meat rest.
2012-12-29 12:38:23 PM
2 votes:
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 09:08:35 AM
2 votes:
It's hard to tak him seriously when he reccomends puncturing the steak with a thermometer to see if it is done.
2012-12-30 09:23:58 AM
1 votes:

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 01:40:09 AM
1 votes:

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
2012-12-29 09:01:14 PM
1 votes:

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 07:59:14 PM
1 votes:

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 04:58:09 PM
1 votes:

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 02:53:51 PM
1 votes:

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 02:50:01 PM
1 votes:

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 02:19:44 PM
1 votes:
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 01:27:36 PM
1 votes:
I guess I am going to be having steak for supper. In a frying pan.
2012-12-29 12:38:41 PM
1 votes:
Sous Vide cook for 24 hours, finish exterior on hot pan.
2012-12-29 11:13:39 AM
1 votes:
Cast iron rules in winter, but the perfect steak requires smoke and fire.
2012-12-29 11:12:27 AM
1 votes:

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 09:25:01 AM
1 votes:

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 08:59:40 AM
1 votes:
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)
 
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