[quote]on edge wrote:
PX I hope your getting some vegetables in with all that steak.[/quote]
NOOOO… not again!
[quote]Yo Momma wrote:
[quote]PB Andy wrote:
[quote]Yo Momma wrote:
Steak is one of the only things I never cook in bulk. I can only eat steak fresh off the grill, and I like it rare. Cooking it, then re-heating it in the microwave turns a good piece of meat into something that isn’t steak anymore. [/quote]
This is so true. Had my steak and eggs this morning. Microwaved the steak. It was shit. Guess it’s back to eggs and oats in the mornin’.[/quote]
A 1 inch thick steak cooked rare takes 5 to 6 minutes total on the stove. Get yourself a good cast iron fry pan, melt some butter on medium high flame and sizzle that meat 3 minutes each side. Put it on a plate, cover it with foil, and cook your eggs in the same pan while your steak is resting. Voila, steak and eggs in less than 10 minutes. It takes 20 minutes to cook steel cut oatmeal, why waste your time??[/quote]
Hells yeah. I’m definitely going to try this, even though I bet it will come out a bit more rare than I like since it’s not in the oven (on broil). Maybe I can put something on top to cover it to get it cook a bit more on the inside?
[quote]PB Andy wrote:
Hells yeah. I’m definitely going to try this, even though I bet it will come out a bit more rare than I like since it’s not in the oven (on broil). Maybe I can put something on top to cover it to get it cook a bit more on the inside?[/quote]
Try 5 minutes each side for medium, never cover a steak until you take it off the heat to rest on a plate. The best way to cook a steak is:
- On the grill
- On the stovetop in a cast iron pan
- Under the broiler (last resort only)
There’s nothing wrong it microwaving a a freshly cook stake if it’s too rare for your taste. Restaurants do it all the time
[quote]Yo Momma wrote:
[quote]PB Andy wrote:
Hells yeah. I’m definitely going to try this, even though I bet it will come out a bit more rare than I like since it’s not in the oven (on broil). Maybe I can put something on top to cover it to get it cook a bit more on the inside?[/quote]
Try 5 minutes each side for medium, never cover a steak until you take it off the heat to rest on a plate. The best way to cook a steak is:
- On the grill
- On the stovetop in a cast iron pan
- Under the broiler (last resort only)[/quote]
Cooking a great steak is about first searing both sides at high heat to lock the juices in. Letting the meat rest for 5 minutes or so after cooking also ensures killer results.
[quote]binky wrote:
[quote]Yo Momma wrote:
[quote]PB Andy wrote:
Hells yeah. I’m definitely going to try this, even though I bet it will come out a bit more rare than I like since it’s not in the oven (on broil). Maybe I can put something on top to cover it to get it cook a bit more on the inside?[/quote]
Try 5 minutes each side for medium, never cover a steak until you take it off the heat to rest on a plate. The best way to cook a steak is:
- On the grill
- On the stovetop in a cast iron pan
- Under the broiler (last resort only)[/quote]
Cooking a great steak is about first searing both sides at high heat to lock the juices in. Letting the meat rest for 5 minutes or so after cooking also ensures killer results.
[/quote]
I agree about searing at high temperature but it is a myth about it sealing in the juices, and yes, resting is vital to a tender steak so always cook it slightly under how you would normally eat it as it will continue to cook as it rests.
[quote]StephenD wrote:
it is a myth about it sealing in the juices, [/quote]
Please elaborate.
[quote]SteelyD wrote:
[quote]Professor X wrote:
That Kevin Levrone vid was interesting. I wish I even had the time to eat like that. I eat out more because I need the calories in less meals. [/quote]
And that was CONTEST PREP! Imagine what it must be like for him and others at his level during off season if they stick to (mostly) those same food choices! (Levrone is a freak of nature)[/quote]
Levrone was an exception - if I remember correctly he was one of the few guys who would “diet up” for a contest (i.e. gain weight during at least part of his contest prep).
[quote]Professor X wrote:
[/quote]
I’m salivating! I love steak!
[quote]Professor X wrote:
[/quote]
I’m salivating! I love steak!
[quote]Yo Momma wrote:
[quote]PB Andy wrote:
Hells yeah. I’m definitely going to try this, even though I bet it will come out a bit more rare than I like since it’s not in the oven (on broil). Maybe I can put something on top to cover it to get it cook a bit more on the inside?[/quote]
Try 5 minutes each side for medium, never cover a steak until you take it off the heat to rest on a plate. The best way to cook a steak is:
- On the grill
- On the stovetop in a cast iron pan
- Under the broiler (last resort only)[/quote]
Awesome. For stovetop, the heat is still medium-high?
Also when cooking on the grill, close or keep the grill open? I always closed it for steak, and opened it for chicken.
Anyone have any good steak rubs? I’ve just been using a tad bit of olive oil, then some garlic powder/salt/pepper. Simple enough.
[quote]PB Andy wrote:
[quote]Yo Momma wrote:
[quote]PB Andy wrote:
Hells yeah. I’m definitely going to try this, even though I bet it will come out a bit more rare than I like since it’s not in the oven (on broil). Maybe I can put something on top to cover it to get it cook a bit more on the inside?[/quote]
Try 5 minutes each side for medium, never cover a steak until you take it off the heat to rest on a plate. The best way to cook a steak is:
- On the grill
- On the stovetop in a cast iron pan
- Under the broiler (last resort only)[/quote]
Awesome. For stovetop, the heat is still medium-high?
Also when cooking on the grill, close or keep the grill open? I always closed it for steak, and opened it for chicken.
Anyone have any good steak rubs? I’ve just been using a tad bit of olive oil, then some garlic powder/salt/pepper. Simple enough.[/quote]
This shit is awesome (with or without MSG):
Thought it would be prudent to post a link to the Steak Cut thread that we had going in the Supplements and Nutrition section:
Steak. Is. Awesome.
[quote]penisismyplanet wrote:
[quote]Professor X wrote:
[/quote]
I’m salivating! I love steak!
[/quote]
I am sure you are. I like the name.
When I cook multiple cuts, I cook whatever I’m eating immediately to my liking (medium) and leave the rest rare-medium rare. Then when I re-heat it doesn’t destroy it.
[quote]on edge wrote:
[quote]StephenD wrote:
it is a myth about it sealing in the juices, [/quote]
Please elaborate.[/quote]
I tend to agree about the myth of sealing in juices. A ‘juicy’ steak has more to do with 1) having enough fat to create ‘juicy’ and 2) not overcooking it, especially leaner cuts.
The sear is more about texture/taste and on a more practical level, killing off bacteria from the outside of the steak where it’s been handled or touched dirty surfaces. Remember, some people like their steaks cold raw, but you don’t want to bring a cut home from a meat counter and gnaw right into it.
Here’s an example of a pan seared ribeye I did:
There’s no way to ‘seal’ the steak up tight like a vacuum sealer. It’s more about creating the texture and if you have a rub on the steak about bringing out the sugars/taste (eg caramelizing) of any ingredients in that as well.
On a similar note, this is why ground beef should be cooked through because when it’s ground, the surface bacteria get mixed into the middle. This is also why you need to be careful cutting into raw cuts because the knife ‘pushes’ surface stuff into the cut.
Having grown up with two generations of meat cutters (we owned a ‘meat market’), I’m fairly compulsive about cleaning/handling meats, poultry, and fish. I’ve walked into stores’ meat sections, seen things that jumped out at me and kept walking… (but, I’m digressing).
Back on topic: Juicy steaks = Enough fat + Don’t overcook.
[quote]venusismyplanet wrote:
I’m salivating! I love steak!
[/quote]
Heeyyy, You, me, some medium rare sirloin, PX’s cold marble countertop, what’s up?
I bought the following vacuum sealer from Walmart:
http://www.walmart.com/ip/Seal-a-Meal-Vac-Sealer-Model-VS106/10660639
Works pretty good for steaks but the bags cost about 65 cents each. For $60 the sealer is definitely worth it. The steaks are not going to take like it was fresh off the grill when you microwave it, but it’s good enough. You won’t taste freezer burn at least. I only have a fridge and microwave oven at work so I keep a couple steaks in the work freezer.
So on days I don’t feel like bringing in lunch or forget to, I microwave a steak and I’m good to go. At home I’ll put the sealed frozen steak in the microwave just long enough to defrost it, then slice it up and sautee it in a pan with mushrooms, onions, garlic and butter to bring it back to life. Delicious.
I get boneless ribeyes at Costco for $6 - $7 lb, pack of 4 steaks costs $25-$30. I pretty much alternate between steak and chicken every day. It’s not too costly if you alternate.
[quote]SteelyD wrote:
[quote]on edge wrote:
[quote]StephenD wrote:
it is a myth about it sealing in the juices, [/quote]
Please elaborate.[/quote]
I tend to agree about the myth of sealing in juices. A ‘juicy’ steak has more to do with 1) having enough fat to create ‘juicy’ and 2) not overcooking it, especially leaner cuts.
The sear is more about texture/taste and on a more practical level, killing off bacteria from the outside of the steak where it’s been handled or touched dirty surfaces. Remember, some people like their steaks cold raw, but you don’t want to bring a cut home from a meat counter and gnaw right into it.
Here’s an example of a pan seared ribeye I did:
There’s no way to ‘seal’ the steak up tight like a vacuum sealer. It’s more about creating the texture and if you have a rub on the steak about bringing out the sugars/taste (eg caramelizing) of any ingredients in that as well.
On a similar note, this is why ground beef should be cooked through because when it’s ground, the surface bacteria get mixed into the middle. This is also why you need to be careful cutting into raw cuts because the knife ‘pushes’ surface stuff into the cut.
Having grown up with two generations of meat cutters (we owned a ‘meat market’), I’m fairly compulsive about cleaning/handling meats, poultry, and fish. I’ve walked into stores’ meat sections, seen things that jumped out at me and kept walking… (but, I’m digressing).
Back on topic: Juicy steaks = Enough fat + Don’t overcook.[/quote]
Thanks, SD