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Not sure what you mean. If it produces a nice interior and the exterior is cooked the same as "usual", what does it lose?
In what way? Are these "gut feels". I'd rather have how it feels in the gut
Best recipe for (indoor) steaks I've found came from an issue of Cooks Illustrated magazine, and is completely antithetical to the Sear-First-Then-Pop-In-The-Oven technique that so many folks practice:
0 - pat dry steak, then sprinkle w/ salt & pepper to taste
1 - cook (sic) the steak for 20-25 minutes in a fairly cool oven (200°F)
2 - 2 Tbs oil in a cast iron skillet on high heat until it's ridiculously hot
3 - put the steak in the skillet for 60 seconds
4 - lift the steak to allow the oil/fond to redistribute, then set it back in the pan (same side down) for another 30 seconds
5 - repeat steps 3 and 4 on the other side of the steak
6 - turn the heat down just slightly on the skillet
7 - w/ a pair of tongs hold the steak on edge in the skillet for 45 seconds; lift the steak to allow the oil/fond to redistribute, then set it back in the pan (same edge down) for another 45 seconds
8 - repeat step 7 on all three remaining edges
It's messy with all that hot oil spattering about, and you give your digital timer a real workout, but the end result is a steak that has an ultra-delectible crispy savory crust but is tender, moist, and rare on the inside. Exquisite.
0 - pat dry steak, then sprinkle w/ salt & pepper to taste
1 - cook (sic) the steak for 20-25 minutes in a fairly cool oven (200°F)
2 - 2 Tbs oil in a cast iron skillet on high heat until it's ridiculously hot
3 - put the steak in the skillet for 60 seconds
4 - lift the steak to allow the oil/fond to redistribute, then set it back in the pan (same side down) for another 30 seconds
5 - repeat steps 3 and 4 on the other side of the steak
6 - turn the heat down just slightly on the skillet
7 - w/ a pair of tongs hold the steak on edge in the skillet for 45 seconds; lift the steak to allow the oil/fond to redistribute, then set it back in the pan (same edge down) for another 45 seconds
8 - repeat step 7 on all three remaining edges
It's messy with all that hot oil spattering about, and you give your digital timer a real workout, but the end result is a steak that has an ultra-delectible crispy savory crust but is tender, moist, and rare on the inside. Exquisite.
Not sure what you mean. If it produces a nice interior and the exterior is cooked the same as "usual", what does it lose?
In what way? Are these "gut feels". I'd rather have how it feels in the gut
Hey, if iPhone and sous vide steak is what you like, enjoy. Standing around waiting for a timer to run down just doesn't do it for me.
I like to cook with fire. I like it so much that I quit a real job to do it full time.
Buy a whole rib roast ("prime rib") and cut your own. About $7.50-8.50 per pound. Cheapest way to do steaks but you do have to buy the whole piece.I miss steak. I can only find steaks that are about 3/4". Coastco sells steaks that are about an inch thick, but they're like 50 bucks
Hahaha... I wouldn't be able to find a rib roast. If I did, it would easily be in the 100s.
I live in Japan
I do almost the same when cooking on the stove, but the gravy is better because I take the liquid from the mushrooms and pour it in the pan I cooked the steak, stirring to deglaze the pan. Before adding thickener I strain to remove the burnt meaty bits, and return to the pan to thicken.
We caught deal on some great ribeyes ($5.88/lb!) at the local supermarket Sunday, and I made dinner for my wife in celebration of Mother's Day AND our 40th wedding anniversary. Delicious.
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Over an open fire, salt, pepper, a few splashes of the beer that you're drinking, eaten under the stars!
I do mine on charcoal grill, usually picahna or ribeye: I let the steak rest at environment temperature for one hour, 5 minutes before grilling it I will sprinkle it with sea salt, put it on the grill for 4-5 minutes, flip it, another 4-5 minutes, let it rest and eat it, usually with a glass of Shiraz or Pale Ale.
Sometimes I will get fancy and will prepare a red wine sauce or even better: grill some lobster
Sometimes I will get fancy and will prepare a red wine sauce or even better: grill some lobster
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I like mine better done than that, I prefer it if someone walks it through a warm room first!
Do you just like the flavor and texture that way? Have you tried rare or medium rare and not liked it? Does the rawness gross you out? I'm curious.
Use sessame oil. It's smokey and it burns like friggin' gasoline. So you heat up burners 1 and 4. Set 1 on high. Set 4 on medium.
Spice with ground tumeric, garlic salt, and black pepper (chilli powder if you like). Perforate. I like to use corn cob holder to punch tiny, 3/4" holes in the meat. Add sessame oil. Marinate. Wait.
Toss it in the hot side. Wait about 2 minutes and you should have an out of control, can't put it out, flame of tasty glory.
Use your ninja hand skills to get the steaks flipped and into the other side of the grill (lesser heat). Now the up side has a thin, black char, and the other side you cook as you want. I like medium rare.
This method never fails. I often like to add a little balsamic and some red whine vinegar to the gloop of oil and spices left after you take the steaks out of their marinade tub. Brush or dump on the charred side right after you flip it.
Veggies on the the grill match well. Try asparagus. Get a big piece of foil. Put some olive oil, salt, and pepper in the center. Cut the ends off some asparagus and toss them in the oil/spice mix in the center of the 1.5x2ft piece of foil. Roll it up tight and folded like a hot dog. Twist the ends up so it is water tight. Add a bit of water and red whine vinegar. It shouldn't leak.
Steaks take 2 rotations per side, so 4 total. Asparagus takes 3 stake rotations total. Brownie points if you make a salad: Spinach, walnuts, shredded carrots, blue cheese, tomatoes, pine nuts, shrooms, and some balsamic and you're good.
I assume this meal is healthy. I sometimes substitute ahi tuna or swordfish steaks for the cow, but rarely goat. That's tricky to find regularly, even at more local joints.
Spice with ground tumeric, garlic salt, and black pepper (chilli powder if you like). Perforate. I like to use corn cob holder to punch tiny, 3/4" holes in the meat. Add sessame oil. Marinate. Wait.
Toss it in the hot side. Wait about 2 minutes and you should have an out of control, can't put it out, flame of tasty glory.
Use your ninja hand skills to get the steaks flipped and into the other side of the grill (lesser heat). Now the up side has a thin, black char, and the other side you cook as you want. I like medium rare.
This method never fails. I often like to add a little balsamic and some red whine vinegar to the gloop of oil and spices left after you take the steaks out of their marinade tub. Brush or dump on the charred side right after you flip it.
Veggies on the the grill match well. Try asparagus. Get a big piece of foil. Put some olive oil, salt, and pepper in the center. Cut the ends off some asparagus and toss them in the oil/spice mix in the center of the 1.5x2ft piece of foil. Roll it up tight and folded like a hot dog. Twist the ends up so it is water tight. Add a bit of water and red whine vinegar. It shouldn't leak.
Steaks take 2 rotations per side, so 4 total. Asparagus takes 3 stake rotations total. Brownie points if you make a salad: Spinach, walnuts, shredded carrots, blue cheese, tomatoes, pine nuts, shrooms, and some balsamic and you're good.
I assume this meal is healthy. I sometimes substitute ahi tuna or swordfish steaks for the cow, but rarely goat. That's tricky to find regularly, even at more local joints.
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