I saw this on TV and it looks like the worst possible way to cook a steak:
How to Make Milk Steak With Jelly Beans
How to Make Milk Steak With Jelly Beans
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Who's standing around? That's the point. We do something like this:
Except we can take out the word "first" ;-)
That I can get on board with, especially if it's a Hungi; but I won't compromise for machismo.
I don't think it's appropriate for vegetarians to be in this thread.
Who here just eats the steak raw? Each time I cook a steak, I cook it less and less, and it gets better and better. The logical conclusion is that I will not have to cook a steak at all, and it will be the best.
you and donald trump
(actually, you and my parents, and apparently a lot of people's parents who came of age in the middle of the century and the middle of the country and who just have the worst taste in bland, over-cooked food.)
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wow!
yeah, the whole goal is to have that rare, tender inside and the crusty seared outside but without that layer of grey, overcooked meat in-between. (you see it at the beginning where he compares the sous vide steak to the regular style).
the bag trick seems to do it, though the iphone control gimmick seemed a little pointless, if you know the right temp and time i gotta think that's all you would need for the pre-cooking part.
Yeah
That link just keeps playing ad after ad after ad....never got to see the steak.
I changed the link to a different one...you'll have to sit thru one commercial but it's worth it.
here's the new link;
Invalid Link Removed
Nope. Ad plays then it goes straight to this:
[Invalid or Expired Link Removed]
Click on "Replay" and it plays another ad.
[Invalid or Expired Link Removed]
Click on "Replay" and it plays another ad.
well I guess the Food Network site has gone to the ad dogs....
here are the Directions
=====================
Place a 10-to-12-inch cast-iron skillet in the oven and heat the oven to 500 degrees F.
steak should be at room temperature.
When the oven reaches temperature, remove the skillet and place on the range over high heat for 5 minutes. .
Immediately place the steak in the middle of the hot, dry skillet. Cook 30 seconds without moving. Turn with tongs and cook another 30 seconds, then put the pan straight into the oven for 2 minutes. Flip the steak and cook for another 2 minutes. (This time is for medium-rare steak. If you prefer medium, add a minute to both of the oven turns.)
Remove the steak from the skillet, cover loosely with foil and rest for 2 minutes. Serve whole or slice thin and fan onto plate.
Recipe courtesy of Alton Brown
====================
I've done this about a dozen times and it always turns out great!
here are the Directions
=====================
Place a 10-to-12-inch cast-iron skillet in the oven and heat the oven to 500 degrees F.
steak should be at room temperature.
When the oven reaches temperature, remove the skillet and place on the range over high heat for 5 minutes. .
Immediately place the steak in the middle of the hot, dry skillet. Cook 30 seconds without moving. Turn with tongs and cook another 30 seconds, then put the pan straight into the oven for 2 minutes. Flip the steak and cook for another 2 minutes. (This time is for medium-rare steak. If you prefer medium, add a minute to both of the oven turns.)
Remove the steak from the skillet, cover loosely with foil and rest for 2 minutes. Serve whole or slice thin and fan onto plate.
Recipe courtesy of Alton Brown
====================
I've done this about a dozen times and it always turns out great!
After the seer, I move mine into the oven with a probe thermometer until medium rare.
Works with filet or a thick top sirloin also.
AB is the best!!
I use to go to the city (Atlanta) every birthday and try a different steak house. We've got a lot of them so it took a good number of years to get to all of them and The Capital Grill in Atlanta had them all beat for years until I tried NY Prime and that now is where I think the best steak in Atlanta is had. Filet cooked Black and blue.
Now that I've got a green egg and a cast iron griddle I just do it myself. Filet rubbed with a mix of cocoa,coffee grounds and cinnamon. Get my egg around 600 degrees and cook it for about 1:30-2:00 on each side and then let it rest for atleast 10 minutes.
Now that I've got a green egg and a cast iron griddle I just do it myself. Filet rubbed with a mix of cocoa,coffee grounds and cinnamon. Get my egg around 600 degrees and cook it for about 1:30-2:00 on each side and then let it rest for atleast 10 minutes.
Aw steak! the final frontier. 
I love steak with sushi. When i am just doing regular ribeye -
Always over charcoal -with a bit of olive oil and lemon pepper and woestershire and salt. Seared -medium well.
When i use the ribeye for Bipimbap -alwasy over charcoal and marinade as follows:
Bulgogi:
1 pound rib-eye
Marinade:
1/2 cup soy sauce
2 tablespoons finely chopped garlic
1/2 small white onion, grated or sliced
1 tablespoon grated fresh ginger
2 tablespoons light brown sugar
1 tablespoon honey
2 tablespoons sesame seeds, toasted
2 tablespoons toasted sesame oil
1 tablespoon ground red pepper
1/4 teaspoon ground black pepper
2 green onions, thinly sliced
Whisk together all the marinade ingredients in a large baking dish. Add the thinly sliced beef and turn to coat. Cover and refrigerate for at least 1 hour or overnight; it is best if marinated overnight.
I make my bipimbap in the dolcet stone bowls at 500 degrees -it is amazing!!
I love steak with sushi. When i am just doing regular ribeye -Always over charcoal -with a bit of olive oil and lemon pepper and woestershire and salt. Seared -medium well.
When i use the ribeye for Bipimbap -alwasy over charcoal and marinade as follows:
Bulgogi:
1 pound rib-eye
Marinade:
1/2 cup soy sauce
2 tablespoons finely chopped garlic
1/2 small white onion, grated or sliced
1 tablespoon grated fresh ginger
2 tablespoons light brown sugar
1 tablespoon honey
2 tablespoons sesame seeds, toasted
2 tablespoons toasted sesame oil
1 tablespoon ground red pepper
1/4 teaspoon ground black pepper
2 green onions, thinly sliced
Whisk together all the marinade ingredients in a large baking dish. Add the thinly sliced beef and turn to coat. Cover and refrigerate for at least 1 hour or overnight; it is best if marinated overnight.
I make my bipimbap in the dolcet stone bowls at 500 degrees -it is amazing!!
You've all been reported.
To the guy who mentioned grilled peppers, we're watching you...
Asparagus is fine because, along with mushrooms, they are the meat of the vegetable world.
There was some mention of tomatoes, too, but I'll give you the benefit of the doubt that it was as a base for a chilli sauce.
