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(Serious Eats)   Want a steak so good, your dog will murder you in your sleep for it? Here comes the Food Science   (seriouseats.com) divider line 138
    More: Cool, food science, studios, rib eyes, murders, sleeps, dogs  
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13052 clicks; posted to Main » on 19 Mar 2013 at 5:41 PM (1 year ago)   |  Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



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2013-03-19 04:45:11 PM  
That looks delicious! Pass the ketchup!
 
2013-03-19 04:53:30 PM  
Kenji is pretty much the man when it comes to food science.
 
2013-03-19 04:56:32 PM  
My husband and I have been reading about sous-vide cooking for a month or two, and this recipe looks like a good start.
 
2013-03-19 05:11:54 PM  
I don't have the patience for this sort of nonsense.
 
2013-03-19 05:24:16 PM  
It does look awesome, and obviously the science is rock-solid...but I'm sorry. I don't care if it's the single most perfect, orgasmic, indulgently over-the-top piece of meat in the universe - I am NOT spending twelve hours and a few hundred bucks just to cook a goddamned steak.
 
2013-03-19 05:44:47 PM  

Krieghund: That looks delicious! Pass the ketchup!


Infidel! The only appropriate condiment for a steak is wrapping it in Bacon.
 
2013-03-19 05:47:03 PM  

MaxxLarge: It does look awesome, and obviously the science is rock-solid...but I'm sorry. I don't care if it's the single most perfect, orgasmic, indulgently over-the-top piece of meat in the universe - I am NOT spending twelve hours and a few hundred bucks just to cook a goddamned steak.


You'll have to settle for your dog seriously maiming you during a nap, then.

Look, I don't make the rules.
 
2013-03-19 05:47:48 PM  
These are the kinds of smells you can only achieve with either a blazing hot grill or under a 12,000°F broiler.

i915.photobucket.com
 
2013-03-19 05:49:42 PM  
I'll have the Douglas Sirk, bloody as hell.

/obscure?
 
2013-03-19 05:49:57 PM  
Hell my dog chews on paving blocks and car fenders, he wouldn't know a good steak if it crawled up and started humping him.


/not saying he wouldn't eat it, but he would devour filet mignon  with the same gusto as he does shredded tires
 
2013-03-19 05:50:03 PM  
I disagree with their choice of 130F for the sous vide. If you're cooking for six to eight hours, 57C gives you better texture than 54C. 130F is slightly too cold. Yes, it will look pinker, and so will keep the "all steaks should be rare" crew off your back, but sous vide doesn't kill the moisture so you don't need to serve it quite so raw.
 
2013-03-19 05:50:35 PM  
I am having steak tonight, but it will be simply grilled. Since I rarely eat red meat, this method will be sufficiently delicious for me.
 
2013-03-19 05:51:57 PM  
Why bother with steak when you can get a delicious McDouble at McDonalds for a $1.
 
2013-03-19 05:52:05 PM  

Snarfangel: You'll have to settle for your dog seriously maiming you during a nap, then.Look, I don't make the rules.


Guess I'll have to risk it.
 
2013-03-19 05:52:28 PM  
You know... I've never eaten a steak off my charcoal fired Weber and thought; "Man, this steak could be sooo much better."
 
2013-03-19 05:52:58 PM  
Excuse me?   My dog is a loyal, faithful companion who would never dream of causing harm to his master and partner-in-crime.

My wife's dog would do it for a stale Cheeze-it though.

imageshack.us
/look at those beady, soulless eyes...
 
2013-03-19 05:56:06 PM  

karmaceutical: You know... I've never eaten a steak off my charcoal fired Weber and thought; "Man, this steak could be sooo much better."


Yep.  The worst steak I ever cooked was still damn good.
 
2013-03-19 05:56:54 PM  
Headline would be funny if not for the fact that my dog has literally attempted to murder me several times, both while I'm sleeping and while I'm not.

I'm very afraid of her.  Oh god, she's watching me everybody be cool.  She hasn't learned to read very well yet, so I a
 
2013-03-19 05:57:04 PM  
What a stupid endeavor. What a stupid, self important asshole.
 
2013-03-19 05:57:26 PM  
1.  Throw steak in open flames, sear 5 minutes on either side.

2. Cover fire and let steak sit in smoke for 5 more minutes.

3. Eat.

When doing steak, bear in mind it is almost impossible to f up a good steak, so K.I.S.S.
 
2013-03-19 05:58:38 PM  
But what if you like a well done steak?  This might be the worst possible steak ever then.
 
2013-03-19 05:59:03 PM  
Kobe beef (the stuff you can only get in Japan) is so good you don't need to fuss around with prep.  The chef trimmed & diced the meat on the teppanyaki grill.

Korean-style barbecue is also superior because the meat is thin-sliced.  It's so easy to do, well, customers think nothing of doing it themselves.

If anything, this guy proves that thick-cut steak is the worst way to eat beef because it takes this much work to get it right.
 
2013-03-19 06:00:02 PM  

MaxxLarge: It does look awesome, and obviously the science is rock-solid...but I'm sorry. I don't care if it's the single most perfect, orgasmic, indulgently over-the-top piece of meat in the universe - I am NOT spending twelve hours and a few hundred bucks just to cook a goddamned steak.


Most of that time, you're not doing anything. I regularly cook sous vide, and it's simple. I fill the bath with the hottest water I can get from the sink, takes 2-3 minutes. Bath goes on and is up to temp within 5 minutes, during which time I season and bag the meat. It goes into the bath, and then I'm done for a few hours. Do work, go out, etc. Whatever. Total time spent is around 5 minutes.
At dinner time, heat up the skillet with some oil. Meat comes out of the bath, cut the bag open and pat it dry. Skillet's ready, so toss in the meat. Flip a few times getting a nice sear, and it's done. About another 5 minutes total, from the time the skillet goes on the flame. Or use the blow torch, and that step is only about 2 minutes.
So you've spent 7-10 minutes, total. Same as you would to grill a streak or pan fry one, but now your steak is better.

Plus, since the active times are so separated, you can easily make sides before you ever remove the meat from the bath, and now you're not trying to scramble with three things going simultaneously and worrying about overcooking your steak.
 
2013-03-19 06:00:03 PM  
God!  I hate these foodies.  They've taken a simple think like eating and tried to make it better.  It's just food!  What's the difference.

It reminds me of these people that I like to call "sexies".  They're always trying to have sex with attractive women, but there's no difference between that and jerking off to the bra section in the Sears catalog.  They don't impress me.  I've got a Sears catalog.  Who needs anything better than that?
 
2013-03-19 06:00:17 PM  

meat0918: But what if you like a well done steak?  This might be the worst possible steak ever then.


Then you should be executed for crimes against humanity. People who take their steaks well done are worse than vegetarians: the latter are annoying douchebags, but they're not wasting good food that the rest of us could be eating.
 
2013-03-19 06:00:19 PM  

MBooda: I'll have the Douglas Sirk, bloody as hell.

/obscure?


techielobang.com
 
2013-03-19 06:00:38 PM  
here's a tip: DON'T F*CKING OVERCOOK IT.

also: use a meat thermometer. all ovens are different. all cuts of meat are different. time means nothing. doneness is temperature.
also: let it rest for 10 minutes

this is how i do it:


heat oven to 400ºstart with USDA prime ribeye (costco)season w/kosher salt and ground pepperbring to room tempbring iron skillet up to temp over a high or med/high flameadd a few drops of canola oil to pan, let spreadadd a pat of butter (better yet, herb butter) to the panpat your steaks dry (this is important!)sear them on the first side for three minutes or until they're deep brownturn them over and sear the other side for two minsinsert leave-in meat thermometer into the middle of one of the steaks, set it for 110ºput skillet in the oven and cook until the target temp is reached (give or take 8 mins, depending on oven, altitude, and thickness of steaks)when temp is reached, remove from oven and set steaks aside to restreturn skillet to high heat (careful - it will be hot as a mother*cker)deglaze the pan with a 1/4 cup of brandy (or bourbon), scraping up the brown bits as you goadd 1/2  or 3/4 cup of veal stock (or beef stock, if veal isn't available)cook on high until reduced to a sauce consistencyturn off burner and add a tbsp of heavy cream (optional: add a teaspoon of dijon mustard)pour over steaks.eat, preferably with roast brussels sprouts or asparagus and a nice hearty cabernet.achieve orgasm.
 
2013-03-19 06:01:16 PM  
whoops. formatting fail. still - it's easy and awesome.
 
2013-03-19 06:01:51 PM  
I never have had a propane taste when using a torch on my sous vide steaks.
Only way I will cook the steaks now. There is that much of a difference.

For cheaper cuts of meat and poultry, look into vacuum tumbling before cooking.

If you want to get into sous vide cheap without too much of a home brew, get the dorkfood controller from Amazon for $99 and it works with most things. My non-commercial sous vide unit is a $50 butterball turkey cooker (close out) with the controller. The commercial unit was 10x that cost, but not exponentially better.
 
2013-03-19 06:02:00 PM  

Skyd1v: My wife's dog would do it for a stale Cheeze-it though.


Your wife's dog is clearly awesome. I had to fight the overwhelming urge to reach into my screen, give him a double ear-scratch, and say, "WHO'S A GOOD BOOOOOY?!?"
 
2013-03-19 06:03:02 PM  

karmaceutical: You know... I've never eaten a steak off my charcoal fired Weber and thought; "Man, this steak could be sooo much better."


The law of diminishing returns comes into play here.

Option 'A' : Go to Walmart, get 8-pack of on-sale steaks, and cook over propane grill. Done in 15 minutes. Grade "70"

Option 'B': Go to local butcher, get decent cut of quality meat for a reasonable cost, cook over some special but not uncommon coals. Done in 30 minutes. Grade "95"

Option 'C' : Track down some samurai butcher who only kills two cows a year, buy one steak (because thats all i can afford), age it for 60 days in a mini-fridge and a fan that i had to go out and buy , order a $350 sous machine, cook it for 6 hours in there, then get a skillet, a torch, some 'aromatics', dirty and clean sixteen dishes. Done in 61 days minutes.  Grade "100"

Yeah, its worth is a bit more and go Option B, but to get that bump up to a 100-point score, well, there are better things to do with your time. The time and effort can be spent just going to a high-end steak house and get them to make you a steak of the quality you are trying to make yourself, and you get it in 20 minutes.
 
2013-03-19 06:03:21 PM  

meat0918: But what if you like a well done steak?


us.123rf.comi4.ytimg.com
 
2013-03-19 06:03:37 PM  

brap: I don't have the patience for this sort of nonsense.


Ditto. By the time it's done being cooked I'd already be out to McDonald's and back again.
 
2013-03-19 06:03:43 PM  

FlashHarry: sear them on the first side for three minutes or until they're deep brownturn them over and sear the other side for two minsinsert leave-in meat thermometer into the middle of one of the steaks, set it for 110ºput skillet in the oven and cook until the target temp is reached


Yum, well done steaks with a raw center! It's like a hockey puck crossed with sushi!
 
2013-03-19 06:04:06 PM  
Well, I guess this has the makings of a pizza or hot dog type net war.  So I'll start.  I think he's got it backwards.

Super high heat at first, followed by warming for a bit.  I always let the grill get to rediculous heat levels, then throw the ribeye in there.  Reduce the flame, with the gas knob or by choking if over coals, as you put the steak in there. It gets seared with the initial heat, then roasts thru.  Outside gets crispy edges, etc.  Go through all the machinations you want.  Once it's at the 'damn good' level there's not much better to get.
 
2013-03-19 06:05:38 PM  

Rapmaster2000: God!  I hate these foodies.  They've taken a simple think like eating and tried to make it better.  It's just food!  What's the difference.

It reminds me of these people that I like to call "sexies".  They're always trying to have sex with attractive women, but there's no difference between that and jerking off to the bra section in the Sears catalog.  They don't impress me.  I've got a Sears catalog.  Who needs anything better than that?


Don't even get me started on the "drivies" and the "movies."
 
2013-03-19 06:06:54 PM  

exvaxman: I never have had a propane taste when using a torch on my sous vide steaks.
Only way I will cook the steaks now. There is that much of a difference.

For cheaper cuts of meat and poultry, look into vacuum tumbling before cooking.

If you want to get into sous vide cheap without too much of a home brew, get the dorkfood controller from Amazon for $99 and it works with most things. My non-commercial sous vide unit is a $50 butterball turkey cooker (close out) with the controller. The commercial unit was 10x that cost, but not exponentially better.


www.tomordway.com
~$130
 
2013-03-19 06:07:31 PM  
Theaetetus:
Yum, well done steaks with a raw center!

Throw in a martini, and you got yourself a heimlich party!
 
2013-03-19 06:08:21 PM  

Krieghund: That looks delicious! Pass the ketchup!


And a Remy VSOP and Mountain Dew to wash it down.
 
2013-03-19 06:08:32 PM  

The best method to cook a steak without resorting to a water bath:

1) Allow steak to warm to room temp.
2) Preheat your cast iron skillet in 500 degree oven 15 minutes.
3) Salt and pepper your steak. Kosher and fresh-cracked is best. (Don't salt it more than 10 minutes before you start cooking it, though, otherwise the meat will be toughened by the salt drawing out moisture.)
4) Cook steak in oven (in glassware), time dependent on how raw you like it. 5 minutes will probably do you for med rare.
5) Put skillet over high heat, get oil smoking (I prefer peanut, it has a high smoke point) then sear your steak. Flip every 10-15 seconds. Searing should take about 2-3 minutes total.
6) Let steak rest 3-5 minutes.
I prefer my steaks blue so I forego any oven cooking. And rely solely on the skillet
 
2013-03-19 06:08:37 PM  

Rapmaster2000: God!  I hate these foodies.  They've taken a simple think like eating and tried to make it better.  It's just food!  What's the difference.

It reminds me of these people that I like to call "sexies".  They're always trying to have sex with attractive women, but there's no difference between that and jerking off to the bra section in the Sears catalog.  They don't impress me.  I've got a Sears catalog.  Who needs anything better than that?


Well ugly chicks are like mopeds, its fun to ride you just dont want your friends to see you doing it.
 
2013-03-19 06:09:12 PM  
I do the simple, tried-and-true Alton Brown method:

Preheat oven to as high as it will go, put in cast-iron skillet during the heating.

Put pan on stovetop, heat on high

salt & pepper on steak, coat steak in veggie oil

Sear steak 30 secs on each side

finish in oven -- 2 mins each side usually does it for me, 3 mins for thick steaks (medium to med-rare).

/OM NOM NOM
 
2013-03-19 06:10:43 PM  
And like I said, you like I said: you totally look badass doing it.

What?
 
2013-03-19 06:12:05 PM  

Bigjohn3592: I think he's got it backwards.

Super high heat at first, followed by warming for a bit.  I always let the grill get to rediculous heat levels, then throw the ribeye in there.  Reduce the flame, with the gas knob or by choking if over coals, as you put the steak in there. It gets seared with the initial heat, then roasts thru.


You have it backwards. Low first, then high. See tip 8.
 
2013-03-19 06:19:27 PM  

Osomatic: Kenji is pretty much the man when it comes to food science.


Ah, ok, that guy is on Americas Test Kitchen.

Its an interesting idea, but I'd just finish by grilling over natural chunk charcoal. Maybe you lose dripping and such, but the grilled flavor it gives trumps any of that. That kind of charcoal gets so hot that its not too far from a propane torch, anyway, so it doesn't need too long.
 
2013-03-19 06:21:18 PM  
No matter how you cook the steak it still winds up as a turd.  Cook it however you want.
 
2013-03-19 06:24:51 PM  
This looks outstanding and is a very sound method. I'm not about to splurge on that kitchen setup (although maybe over time) but I would surely one of those this way if he were hosting a dinner party.
 
2013-03-19 06:26:03 PM  
Best steak I ever had was cooked directly on a hardwood fire while camping. Straight from cooler in wrap to the fire, too dark so tell if it was cooked through. A little hardwood ash isn't going to kill you.

At home I've mastered the two step broil. On a sheet pan with a cooling rack, 275F with a probe in the middle to go off at 125F, then pull it out and a pat it dry, then under the broiler for about 3 minutes per side.
 
2013-03-19 06:26:13 PM  

FlashHarry: here's a tip: DON'T F*CKING OVERCOOK IT.

also: use a meat thermometer. all ovens are different. all cuts of meat are different. time means nothing. doneness is temperature.
also: let it rest for 10 minutes

this is how i do it:


heat oven to 400ºstart with USDA prime ribeye (costco)season w/kosher salt and ground pepperbring to room tempbring iron skillet up to temp over a high or med/high flameadd a few drops of canola oil to pan, let spreadadd a pat of butter (better yet, herb butter) to the panpat your steaks dry (this is important!)sear them on the first side for three minutes or until they're deep brownturn them over and sear the other side for two minsinsert leave-in meat thermometer into the middle of one of the steaks, set it for 110ºput skillet in the oven and cook until the target temp is reached (give or take 8 mins, depending on oven, altitude, and thickness of steaks)when temp is reached, remove from oven and set steaks aside to restreturn skillet to high heat (careful - it will be hot as a mother*cker)deglaze the pan with a 1/4 cup of brandy (or bourbon), scraping up the brown bits as you goadd 1/2  or 3/4 cup of veal stock (or beef stock, if veal isn't available)cook on high until reduced to a sauce consistencyturn off burner and add a tbsp of heavy cream (optional: add a teaspoon of dijon mustard)pour over steaks.eat, preferably with roast brussels sprouts or asparagus and a nice hearty cabernet.achieve orgasm.


That is my method except i let the temp get to 118 before i remove from the oven and I don't bother with the extra calories i'd get from the deglazing but
YUM.
 
2013-03-19 06:26:21 PM  
Put hickory chips in water
Pour drink
Turn Reds game on beat-ass clock radio out on the deck
Pour Kingsford into beat-ass grill
Start fire
Chop taters, put in beat-ass square pan with oil and spices, cover with foil
Pour another drink
Put taters on grill
After ten minutes, push taters aside
Drain water from wood chips
Pour another drink
Cuss Votto
Dump wood chips on grill
Cook meat
Pour another drink
EAT
 
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