Steak Thread!

[waggy]

some day before i day i will have one of those..

now? sigh kids are so expensive hehe

 

[TangoJuliet]

it's actually a bit cheaper from Luger's online too

2 USDA PRIME dry aged bone in rib steaks (averaging 30-32 oz. each).
$134.90 + Shipping


http://www.peterluger.com/ourmeats.cfm

no no. at those prices I'd rather pay someone to cook it for me. I'll sit back and relax, eat some bacon and drink my alcoholic beverage of choice.

 

[spidey07]

Look at the marble on that piece of meat! That's USDA Prime plus right there! Sometimes they sell USDA Prime at Costco, but doesn't have as much marble as the one in the pic.

I think it went way past prime and into "orbital" prime.

 

[Ns1]

no no. at those prices I'd rather pay someone to cook it for me. I'll sit back and relax, eat some bacon and drink my alcoholic beverage of choice.

no arguments here. if they fuck it up they can bring out another one.

 

[Number1]

Well you claimed it was the second coming of christ

"You don't know STEAK until you had one of THOSE"

Lighten up, this is all tongue in cheek. my steaks were delicious and I am sure my picture induced some salivating but there is no doubt in my mind the "other" steaks depicted in this thread are good if not better.

:thumbsup: for this thread.

 

[TangoJuliet]

Omg. I'm cooking it now and it looks and smells unbelievable!

Pics will follow

 

[TangoJuliet]

Just a sample. Too hard to cook and take pics and post here at the same time

 

[Fritzo]

OK, everyone makes cooking a steak in a pan a complicated process, and it's not. Get your steaks to room temp, cover very generously with coarse salt and pepper. Add a bit of soy sauce or Worcestershire sauce for some added zing if you want.

1) Heat your pan (cast iron or stainless works fine) until it's F***ING hot. Hot as you can get it.
2) Add a couple of tbs of peanut or grapeseed oil to the pan (don't use olive or veg. oil. It will burn and you'll have a sludgy mess)
3) Add your steak. Don't do more than 2 at a time (otherwise they'll steam instead of fry if they're too close together).
4) For medium, cook around 4-5 minutes per side.
5) Hold the "fat side" to the pan for a minute or so to make it nice and crisp/creamy.
6) Add a dab of butter to the steak. It will scald quickly- spoon the melted butter over the stead to give it a nice brown glaze.

Remove the steak, let it rest for 4-5 minutes, and serve. It's a standard method used by the finest steak houses. Enjoy.

 

[ponyo]

Both peanut and grapeseed oil will easily smoke and burn as well. I tried the peanut oil. Peanut oil only has 450 degrees smoke point. Grapeseed oil is worse at 420 degrees. The only way to avoid the smoke is the use that Ducasse's restaurants medium-low heat method. I'm going to try that method with a big fat 2"+ thick steak.

 

[Ns1]

Both peanut and grapeseed oil will easily smoke and burn as well. I tried the peanut oil. Peanut oil only has 450 degrees smoke point. Grapeseed oil is worse at 420 degrees. The only way to avoid the smoke is the use that Ducasse's restaurants medium-low heat method. I'm going to try that method with a big fat 2"+ thick steak.

500's
510 F: Safflower Oil†
520 F: Avocado Oil, Refined

 

[ponyo]

500's
510 F: Safflower Oil†
520 F: Avocado Oil, Refined

Yeah I saw that and almost bought safflower oil to try one time. But my oven goes higher so it's pointless. All will smoke and burn.

 

[TangoJuliet]

Wow. That was delicious. I think I'm going to crash on the couch now

 

[Fritzo]

Both peanut and grapeseed oil will easily smoke and burn as well. I tried the peanut oil. Peanut oil only has 450 degrees smoke point. Grapeseed oil is worse at 420 degrees. The only way to avoid the smoke is the use that Ducasse's restaurants medium-low heat method. I'm going to try that method with a big fat 2"+ thick steak.

They do smoke, but that's what exhaust fans are for

Seriously though, that's the method places like Ruth's Chris and Morton's uses.

 

[dawheat]

n/m

 

[spidey07]

Looking good, keep up the practice.

That's a big ass steak,, so learn from this.

 

[rsutoratosu]

I'd rather pay $100 and go to Luger's. That way I can ensure I won't F it up.

Was just there with the baby over weekend.. long island one sucks balls, brooklyn one is awesome

 

[Number1]

Wow. That was delicious. I think I'm going to crash on the couch now

What's the chance of having the bones shipped to Nova Scotia, Canada?


Ill pay for the shipping.

 

[Elbryn]

While I'm a fan of the classic AB/hot heat method of cooking a steak on a cast iron pan, for apartment dwellers or non-smoke loving folk, I've had a lot of success with the butter method outlined:

http://forums.egullet.org/topic/119838-the-best-way-to-cook-a-thick-steak/

The crust really is spectacular and with the med-low heat, smoking is to a minimum.

that pic of steak just made me drool uncontrollably.

 

[TangoJuliet]

Was just there with the baby over weekend.. long island one sucks balls, brooklyn one is awesome

I agree but I'm not going to drive 3 hours back and forth to Brooklyn.

 

[Anubis]

While I'm a fan of the classic AB/hot heat method of cooking a steak on a cast iron pan, for apartment dwellers or non-smoke loving folk, I've had a lot of success with the butter method outlined:

http://forums.egullet.org/topic/119838-the-best-way-to-cook-a-thick-steak/

The crust really is spectacular and with the med-low heat, smoking is to a minimum.

my ham sandwich no longer seems like a good idea for lunch

 

[DrPizza]

Speaking of beef, MMMMmmmm, bulk beef for Christmas. 12 pound prime rib roast (alternator sized) The butcher who took care of me was a former student - picked out the best large one he had, and cut the bone out, then tied the bone back in. I can't wait! Plus, I picked up a big chunk of filet mignon.

 

[Jadow]

I've been using cast iron for 10+ years, love it.

For steaks, I mix it up and often do slight variations, but my favorite is probably, gently coat with olive oil, then load up on salt and pepper. Every once in awhile I also add some Lawrys seasoned salt and cayenne pepper.

Then just sear it on high on the cast iron (I have an 18,000 BTU power burner on my stove, so it gets HOT) for about 90 seconds a side, then throw the whole thing in the oven at 500 for about 6-8 minutes and done. A good medium rare +

 

[Jadow]

also don't over butter or over oil your skillet, too much liquid/fat will prevent a great sear. This especially applies to scallops which are awesome on the skillet.

 

[spidey07]

Speaking of beef, MMMMmmmm, bulk beef for Christmas. 12 pound prime rib roast (alternator sized) The butcher who took care of me was a former student - picked out the best large one he had, and cut the bone out, then tied the bone back in. I can't wait! Plus, I picked up a big chunk of filet mignon.

Nice. We got a 4 bone prime rib as well. It's my favorite. I've found if you're doing a rib roast, nothing is like prime. It's not even close, not the same at all as a regular rib roast. Yours sounds like a 6 bone, that's a good size roast and will cook perfectly.

 

[TastesLikeChicken]

I tried the Ducasse method on Friday night with a 32 oz porterhouse. It came out perfectly with a great sear and slightly more towards the rare side of medium-rare, which is exactly how I liked my steak. The advantage of the Ducasse way is that there is a large window for doneness. When grilling at high heat you have maybe a 30 second window to get a steak done perfectly to your liking. With low-heat there's easily a window of a minute or two.

The disadvantage is that, unlike grilling, you don't get that hint of smokiness that adds another level of complexity to meat. Next time I may try adding a smidge of Liquid Smoke to the butter to impart that flavor. Also, if you do the no-salt method until the steak is almost finished as suggested in the article use half, or less, of the amount of salt you would normally use when pre-salting a steak or it will come out way too salty.