Okay, who admits they just pick up the fuckin steak and eat it with their hands? It’s really so much easier. I take a lot longer to eat than the rest of my family so I eat with a knife & fork until they leave then I just use my hands.
On the myth of searing and sealing:
That said, searing is how you get the best steak. I have talked with the owners of several high-end steak houses and toured their facilities and the common theme for cooking the best steak is: (1) starting with the best possible piece of meat–dry aged prime from a good part of the cow, like the rib or loin; and (2) very high-heat searing for a short period of time.
Some will broil the steak in butter at 1800 degrees using a ceramic, infra red oven to get the desired effect, and many use a top-flame very-high heat gas broiler to do the same thing. It is very difficult to duplicate this process at home, but the key is good meat and high-heat searing, then let the meat rest in a much lower temperature to get the inside where you want it–never past medium rare.
[quote]on edge wrote:
Okay, who admits they just pick up the fuckin steak and eat it with their hands? It’s really so much easier. I take a lot longer to eat than the rest of my family so I eat with a knife & fork until they leave then I just use my hands.[/quote]
Guilty! lol…this technique is a must with t-bones.
Last year I watched a show that interviewed a couple that raise cattle to sell locally. They only open on saturdays because it’s such a small operation. Anyways, the reporter asked them whats the best cut? The owner said that there is a place along the spine(I think) that has the tenderest meat but it only weighs on average about two to three pounds. Can’t remember what it’s called though. Apparently some dude came in and was first at the counter and got this primo cut, came back the next week and ordered fifty pounds of it! The owner tried to explain to this guy that it’s impossible to supply that much seeing as they only slaughter two steer a week lol.
Anyone ever heard of this holy grail cut?
[quote]bond james bond wrote:
[quote]on edge wrote:
Okay, who admits they just pick up the fuckin steak and eat it with their hands? It’s really so much easier. I take a lot longer to eat than the rest of my family so I eat with a knife & fork until they leave then I just use my hands.[/quote]
Guilty! lol…this technique is a must with t-bones.
Last year I watched a show that interviewed a couple that raise cattle to sell locally. They only open on saturdays because it’s such a small operation. Anyways, the reporter asked them whats the best cut? The owner said that there is a place along the spine(I think) that has the tenderest meat but it only weighs on average about two to three pounds. Can’t remember what it’s called though. Apparently some dude came in and was first at the counter and got this primo cut, came back the next week and ordered fifty pounds of it! The owner tried to explain to this guy that it’s impossible to supply that much seeing as they only slaughter two steer a week lol.
Anyone ever heard of this holy grail cut?
Filet Minon:
[/quote]
The Filet is the ‘small’ side of a T-Bone and Porterhouse-- the side that just freakin’ melts in your mouth.
The tenderloin? Anyways I eat my t-bones/porterhouses with a knife I got some that are so huge that I cleaved the tenderloin from the strip so I can cook and eat them separately.
[quote]SteelyD wrote:
The Filet is the ‘small’ side of a T-Bone and Porterhouse-- the side that just freakin’ melts in your mouth.
[/quote]
Mmmm. Porterhouse. The King of Steaks. You get the New York, and the Filet, and a kick-ass bone to chew on for desert.
[quote]jjackkrash wrote:
[quote]bond james bond wrote:
[quote]on edge wrote:
Okay, who admits they just pick up the fuckin steak and eat it with their hands? It’s really so much easier. I take a lot longer to eat than the rest of my family so I eat with a knife & fork until they leave then I just use my hands.[/quote]
Guilty! lol…this technique is a must with t-bones.
Last year I watched a show that interviewed a couple that raise cattle to sell locally. They only open on saturdays because it’s such a small operation. Anyways, the reporter asked them whats the best cut? The owner said that there is a place along the spine(I think) that has the tenderest meat but it only weighs on average about two to three pounds. Can’t remember what it’s called though. Apparently some dude came in and was first at the counter and got this primo cut, came back the next week and ordered fifty pounds of it! The owner tried to explain to this guy that it’s impossible to supply that much seeing as they only slaughter two steer a week lol.
Anyone ever heard of this holy grail cut?
Filet Minon:
[/quote]
[/quote]
I thought they called it something else but after reading the link I believe you and SD got it right. I don’t really care for the taste of bacon wrapped fillet mignon. This makes no sense I know lol.
Best steak I ever had came from Alberta.
Life is good at the top of the food chain!
edit/ Porterhouse…My father used to buy beef in bulk from a friend who raised beef cattle. He could never bring himself to eat the porterhouse(depression era folks are like this) " gotta save it, it’s the best cut ya know" Whenever my parents would go away for the weekend overnight my sisters and I would wave bye bye and race to the freezer and cook those fuckers up lol. If we didn’t eat them they would go bad cause he sure as hell wasn’t. He knew what was going on but he never said a word.
He was like this with good booze too.
[quote]bond james bond wrote:
[quote]on edge wrote:
Okay, who admits they just pick up the fuckin steak and eat it with their hands? It’s really so much easier. I take a lot longer to eat than the rest of my family so I eat with a knife & fork until they leave then I just use my hands.[/quote]
Guilty! lol…this technique is a must with t-bones.
[/quote]
I think I’ve even seen my wife gnawing on a T-bone.
[quote]jjackkrash wrote:
[quote]SteelyD wrote:
The Filet is the ‘small’ side of a T-Bone and Porterhouse-- the side that just freakin’ melts in your mouth.
[/quote]
Mmmm. Porterhouse. The King of Steaks. You get the New York, and the Filet, and a kick-ass bone to chew on for desert. [/quote]
OM NOM fucking NOM!
When it comes to cooking, I always suggest that you send some time watching “Good Eats” TV show. The steak episode was a life saver. I think it is the first episode of the first season. Also shows how to pick the right cut. It can be found all over the internet. Its a little corny to watch, but Alton Brown can teach you to become a solid cook.
[quote]on edge wrote:
[quote]bond james bond wrote:
[quote]on edge wrote:
Okay, who admits they just pick up the fuckin steak and eat it with their hands? It’s really so much easier. I take a lot longer to eat than the rest of my family so I eat with a knife & fork until they leave then I just use my hands.[/quote]
Guilty! lol…this technique is a must with t-bones.
[/quote]
I think I’ve even seen my wife gnawing on a T-bone.[/quote]
I bet the grease marks from ear to ear on her face were a dead givaway lol.
I’ll probably get a good beat down for this, but I like ketchup on my steak. [runs and hides] I also like ketchup on my eggs, which most people seem to not like. Anyway, I like ketchup.
[quote]Joebus wrote:
When it comes to cooking, I always suggest that you send some time watching “Good Eats” TV show. The steak episode was a life saver. I think it is the first episode of the first season. Also shows how to pick the right cut. It can be found all over the internet. Its a little corny to watch, but Alton Brown can teach you to become a solid cook.[/quote]
Good to know. I can’t watch that show because of his antics.
[quote]on edge wrote:
[quote]StephenD wrote:
it is a myth about it sealing in the juices, [/quote]
Please elaborate.[/quote]
A prevalent myth in grilling steaks is that “Searing the outside of a steak seals in its juices.”
Fact: Searing the outside of a steak creates no â??sealâ?? or waterproof barrier to prevent juices from escaping from the inside.
Reason: Steaks do not have pores. Pores exist only in the skin (epidermis) of an animal. Searing the outside of a steak does not close any pores or create any seal or waterproof barrier. In fact, rather than sealing in the juices, searing the meat does almost the opposite: it dries out and removes the moisture near the meat’s surface, so searing causes a loss of moisture rather than protecting against it.
Note: In fact, there is a valid reason to sear the outside of a steak, but it is not to “seal in” the juices. Instead, the reason to sear the outside of the steak is to caramelize the surface (i.e. use the Maillard or browning reaction) to create an exterior crust. When steaks are grilled in the heat and smoke of a wood fire, the result produces wonderful contrasts: contrasts between the surface crunchiness and the soft, buttery interior; contrasts between the surface dryness and the juicy interior; and contrasts between the surfaceâ??s complex grilled flavors and the interiorâ??s beefy flavor. In short, searing intensifies the taste, tenderness and appearance of the exterior while keeping the interior rare and juicy.
[quote]StephenD wrote:
[quote]on edge wrote:
[quote]StephenD wrote:
it is a myth about it sealing in the juices, [/quote]
Please elaborate.[/quote]
A prevalent myth in grilling steaks is that “Searing the outside of a steak seals in its juices.”
Fact: Searing the outside of a steak creates no â??sealâ?? or waterproof barrier to prevent juices from escaping from the inside.
Reason: Steaks do not have pores. Pores exist only in the skin (epidermis) of an animal. Searing the outside of a steak does not close any pores or create any seal or waterproof barrier. In fact, rather than sealing in the juices, searing the meat does almost the opposite: it dries out and removes the moisture near the meat’s surface, so searing causes a loss of moisture rather than protecting against it.
Note: In fact, there is a valid reason to sear the outside of a steak, but it is not to “seal in” the juices. Instead, the reason to sear the outside of the steak is to caramelize the surface (i.e. use the Maillard or browning reaction) to create an exterior crust. When steaks are grilled in the heat and smoke of a wood fire, the result produces wonderful contrasts: contrasts between the surface crunchiness and the soft, buttery interior; contrasts between the surface dryness and the juicy interior; and contrasts between the surfaceâ??s complex grilled flavors and the interiorâ??s beefy flavor. In short, searing intensifies the taste, tenderness and appearance of the exterior while keeping the interior rare and juicy.
[/quote]
Gonna test this, but when I fry a steak I always sear it and when I do it properly I definitely notice less juices left in the pan, there’s almost none when done right. Next steak I fry I won’t sear and see if there’s a difference, it could all be in my head.
Professor X is to cows what Galactus is to planets…
[quote]The other Rob wrote:
[quote]StephenD wrote:
[quote]on edge wrote:
[quote]StephenD wrote:
it is a myth about it sealing in the juices, [/quote]
Please elaborate.[/quote]
A prevalent myth in grilling steaks is that “Searing the outside of a steak seals in its juices.”
Fact: Searing the outside of a steak creates no �¢??seal�¢?? or waterproof barrier to prevent juices from escaping from the inside.
Reason: Steaks do not have pores. Pores exist only in the skin (epidermis) of an animal. Searing the outside of a steak does not close any pores or create any seal or waterproof barrier. In fact, rather than sealing in the juices, searing the meat does almost the opposite: it dries out and removes the moisture near the meat’s surface, so searing causes a loss of moisture rather than protecting against it.
Note: In fact, there is a valid reason to sear the outside of a steak, but it is not to “seal in” the juices. Instead, the reason to sear the outside of the steak is to caramelize the surface (i.e. use the Maillard or browning reaction) to create an exterior crust. When steaks are grilled in the heat and smoke of a wood fire, the result produces wonderful contrasts: contrasts between the surface crunchiness and the soft, buttery interior; contrasts between the surface dryness and the juicy interior; and contrasts between the surfaceÃ?¢??s complex grilled flavors and the interiorÃ?¢??s beefy flavor. In short, searing intensifies the taste, tenderness and appearance of the exterior while keeping the interior rare and juicy.
[/quote]
Gonna test this, but when I fry a steak I always sear it and when I do it properly I definitely notice less juices left in the pan, there’s almost none when done right. Next steak I fry I won’t sear and see if there’s a difference, it could all be in my head.[/quote]
All i was trying to say was that the idea of sealing in the juices was false.
However always remember when cooking meat in a pan or on a grill color equals flavour.
For anyone lacking in the heat department(my stove top) I notice that if I let the surface of my steak dry out on the counter after seasoning it with sea salt and pepper, I get a much better sear and crust than if I don’t let it dry out.
Microwaving Steak: Longer and slower is the key. Drop the Power Level to 5 or 6 as opposed to the default of 10. I usually re-heat it in 45-60 seconds intervals at a lower power level, which prevent overcooking it.
Steak and Eggs: I ate some left over Hibachi grilled steak this morning with my eggs. Since it was an omelet I tossed in the cut up steak just before adding the eggs. It warmed through and was still medium rare.
I haven’t used the vacuum sealer either but it makes soooo much sense for gaining some time and reducing mess.
Later,
Ed