Steaks at most restaurants (including most “top notch” steakhouses) are just not worth it IMO
Agreed. That’s why they were classified as pretty lack luster.
3 Likes
I think optimal for you would be to divide up your grill into a hot side and warm side. You can sear and then move over to the other side to cook, or you could reverse sear which is cooking on the warm side, then at the end searing on the hot side.
I think those methods are only needed for thick steaks.
I generally stick with about 1" thick steaks. I get the grill super hot, then just do about 3-4 minutes a side. Take off grill, apply butter, rest 5 minutes. Turns out great for me.
I do confess, that I am on a natural gas set up though. It doesn’t get quite as good of flavor, but it is nice to never by coal or propane. I just walk outside and turn it on. It is about 1/3 the price of propane to run. I bought the grill on craigslist a few years ago. It is a high end model that can be kept outside uncovered without hurting it. I believe because of how easy it is to use, that I do actually use it more.
It’s called grilling with indirect heat lol and that is how I cook thick steaks. Anything 1” or less and the sear on both sides makes it a nice medium rare.
2 Likes
Appears we are using the same algorithm for picking our steak cooking approach.
I do feel that indirect heat on a grill is superior to an oven.
Additionally, if buddies were coming over and I pulled steaks out of the oven while having a functioning grill, I don’t think I would ever live it down.
2 Likes
Yea I’ve never been gay but I imagine this is what it would feel like.
2 Likes
It is funny you say that because as I wrote it, I imagined myself wearing an apron while pulling steaks out of the oven. Somehow my brain associates cooking a steak in the oven with wearing an apron.
3 Likes
The only excellent pork chops i have ever found from a store were in Iowa (the pork capital of the US) and aptly named the Iowa Chop - a good 1.5 - 2" thick and not sure exactly where they cut it from, but nothing I have had since has topped it.
1 Like
Good to know that it’s not all my fault
1 Like
If the apron has boobs on it, you are right.
1 Like
Is it just my perception that aprons aren’t manly? Is this a shared thought? I kinda put it in the same category as those “satchels”. I don’t have anything against either.
Excellent pork chops need to be thick, bone in (all meats actually imo), and brined.
Preferably Berkshire pork.
1 Like
Butchers and chefs. 2 male dominated professions with folks I would not talk back to haha.
2 Likes
One of my classmates in my food history class last year interned in a french restaurant. Apparently, hell’s kitchen is an UNDERSTATEMENT of the verbal abuse he experienced
You can get aprons with male genitals on them. Would that help?
Folks, we’re really overlooking the obvious regarding apron wear
4 Likes
I just learned today that cancel culture is boycotting someone or something else. I thought it was the habit of cancelling your prior commitments on the last minute. I’m getting too old for this shit.
@cyclonengineer @garagerocker13
I was at my math office hours and I asked how much of a struggle would the rest of the semester be.
TA (a math grad student): The math and CS ppl do fine, but the engineers tend to struggle with the more abstract topics
Me: you’re worried about the engineers ??!!!
I’m convinced there’s some serious math inflation going on there
I confess I am looking up instructions on how to microwave frozen hamburger patties.
I am not ready for this life.
Now, in fairness, I’m doing this because I got notified that I’m traveling in the future, and I’m trying to come up with work arounds to get in my daily grassfed beef, and I found one: Bubba Burgers makes a grassfed beef burger that will be sold at the location I am traveling to. And I know I will have a microwave there.
…man, I may just buy a mini-foreman grill like someone suggested I do in my log.