The PERFECT Steak

[mrags]

47 minutes ago, BringBackFergy said:

Yeah, the ice bath trick is a good idea to stop the internal cooking if you reverse sear like Jauronimo.  Wouldn't really work for me because I sear first...the proper method. LOL

Game on whenever you want to come over my place and try and show me up buddy 

[GoBills808]

1 minute ago, Jauronimo said:

splain yourself!

They've got completely different tissue-fat compositions, muscle densities, hell they don't even taste anything like one another...a ribeye is a totally judicious and appropriate cut of meat. A filet or really any part of the tenderloin that gets called or cooked or referred to as a 'steak' is really just a convention to take money away from some unit looking to impress someone with a high priced cut of cow but doesn't like the taste of beef.

[Jauronimo]

6 minutes ago, GoBills808 said:

They've got completely different tissue-fat compositions, muscle densities, hell they don't even taste anything like one another...a ribeye is a totally judicious and appropriate cut of meat. A filet or really any part of the tenderloin that gets called or cooked or referred to as a 'steak' is really just a convention to take money away from some unit looking to impress someone with a high priced cut of cow but doesn't like the taste of beef.

How do you cook your ribeye/strip and how are you cooking your filet.

 

I don't buy, cook, or order filet since I'm not a pansy, but I'm interested in how you do it.

1 hour ago, BringBackFergy said:

Yeah, the ice bath trick is a good idea to stop the internal cooking if you reverse sear like Jauronimo.  Wouldn't really work for me because I sear first...the proper method. LOL

Searing first is a topic addressed in the video.  Go learn something.

[GoBills808]

6 minutes ago, Jauronimo said:

How do you cook your ribeye/strip and how are you cooking your filet.

 

I don't buy, cook, or order filet since I'm not a pansy, but I'm interested in how you do it.

 

The ribeye gets room temperature, pat dry, tons of fresh ground black pepper. Charcoal grill, bleeding rare, finish with flake salt after cutting it into pieces.

 

Tenderloin I don’t often cook but I’ll put it in the crockpot and feed it to the dogs every now and then.

[Jauronimo]

Just now, GoBills808 said:

 

The ribeye gets room temperature, pat dry, tons of fresh ground black pepper. Charcoal grill, bleeding rare, finish with flake salt after cutting it into pieces.

 

Tenderloin I don’t often cook but I’ll put it in the crockpot and feed it to the dogs every now and then.

How long do you leave your beef out to get it to room temperature?  What do you gain from this step?

[Augie]

3 minutes ago, GoBills808 said:

 

The ribeye gets room temperature, pat dry, tons of fresh ground black pepper. Charcoal grill, bleeding rare, finish with flake salt after cutting it into pieces.

 

Tenderloin I don’t often cook but I’ll put it in the crockpot and feed it to the dogs every now and then.

 

I’m a dog lover myself, but there are limits!   

 

Unless she gets a job doing commercials or something......she gets the dry stuff.  ?

1 hour ago, mrags said:

I do similar process but reverse seared with a Himalayan Salt Block

 

1. Let filet/strip/ribeye rest to room temperature
2. Lightly coat with olive oil
3. Pepper steak heavily
4. Place Hemilayan Salt Slab in oven and set to 250 degrees 
5. Place steak on salt slab with rosemary sprig and garlic clove on top and cook until internal temperature has reached 115 degrees (flip steak at 90 degrees)
6. While waiting for steak to finish, Set grill on high with cast iron pan 
7. Remove steak from oven and cover immediately with tin foil and let sit for 10-15 minutes (depending on thickness) 
8. Place steak on cast iron pan with rosemary and garlic on top and close grill lid, sear for 1 minute
9. Flip steak and place 1Tblsp of butter cube directly on top of steak, close grill lid and sear for 1 minute
10. Rotate and sear all sides of steak
11. Serve and enjoy

Just like my ribs at the tailgate years ago, I’ll gladly put my steak up against anyone and be confident saying I will prevail. 

 

 

I feel like I should add in an ice bath after my oven step before the searing begins. 

 

We did a cooking class/date night thing recently where we seared sea scallops on a Himalayan Salt Block. It was delicious, but I was a bit surprised by how much of the salt flavor was added. He also said he took about 5 hours slowly getting it up to 500 degrees, one step at a time. I guess it’s better/safer for the block to raise the temp slowly?  

[GoBills808]

16 minutes ago, Jauronimo said:

How long do you leave your beef out to get it to room temperature?  What do you gain from this step?

Just call the butcher and have him take it out of the case and wrap it a couple hours before you pick it up. You get a more consistent and even cook on high heat (grill)...use a few mesquite logs w charcoal. I use kiawe which is our local acacia variety.

[Jauronimo]

Just now, GoBills808 said:

Just call the butcher and have him take it out of the case and wrap it a couple hours before you pick it up. You get a more consistent and even cook on high heat (grill)...use a few mesquite logs w charcoal. I use kiawe which is our local acacia variety.

You'd have to leave the meat out for 10 hours to get it to room temperature.  2 hours isn't doing *****.  There is no proof that there's any benefit to cooking a 50 degree steak vs. a 35 degree steak.  

[BringBackFergy]

45 minutes ago, mrags said:

Game on whenever you want to come over my place and try and show me up buddy 

I could reverse sear a box of Steak Ums if you'd like.

[Gugny]

7 minutes ago, Jauronimo said:

You'd have to leave the meat out for 10 hours to get it to room temperature.  2 hours isn't doing *****.  There is no proof that there's any benefit to cooking a 50 degree steak vs. a 35 degree steak.  

 

You keep your rooms between 35-50 degrees?

[GoBills808]

11 minutes ago, Jauronimo said:

You'd have to leave the meat out for 10 hours to get it to room temperature.  2 hours isn't doing *****.  There is no proof that there's any benefit to cooking a 50 degree steak vs. a 35 degree steak.  

First off I trust my butcher who is the one who recommended it. Secondly who keeps their room at 50 degrees?

[Jauronimo]

1 minute ago, Gugny said:

 

You keep your rooms between 35-50 degrees?

Fridge temp is high 30s low 40s?  Leaving your steak out for 2 hours is going to bring up the internal temp to somewhere in the 50s on a good day.  Thats thermodynamics for you. 

 

All the guys who think they're grilling room temp steaks "cause that's the way you do it" are wrong about their starting temps and then wrong again thinking theres any benefit.  Science *****!!

[Gugny]

Just now, Jauronimo said:

Fridge temp is high 30s low 40s?  Leaving your steak out for 2 hours is going to bring up the internal temp to somewhere in the 50s on a good day.  Thats thermodynamics for you. 

 

All the guys who think they're grilling room temp steaks "cause that's the way you do it" are wrong about their starting temps and then wrong again thinking theres any benefit.  Science *****!!

 

I've read the same from multiple sources.

[Jauronimo]

Just now, GoBills808 said:

First off I trust my butcher who is the one who recommended it. Secondly who keeps their room at 50 degrees?

Watch the video and get a new butcher!! 

 

Your whole cooking life is a lie! I'm here to slaughter your sacred cows and teach you how to cook a steak for real!  You're welcome.

[Augie]

I think there are a lot of conflicting “rules” from different “experts”. For example, I season liberally with salt and pepper [edit] as most chefs and recipes will advise you to do*. Some people (like Thomas Keller, who knows a bit about cooking) say that adding pepper does not enhance the flavor of the food (like salt and acid do). It adds a new flavor and he rarely uses pepper. Worse yet, others will tell you the pepper can burn on a good sear and turn somewhat acrid. 

 

 

I don’t know who’s right and who’s wrong. They all look like “experts” from where I sit. The bottom line is this: I know what I like and what I don’t. I have habits, or at least tendencies, and as long as the food is the way I like it, I’m a happy camper.   ?

 

 

 

.

Edited September 25, 2019 by Augie

[Jauronimo]

16 minutes ago, Augie said:

I think there are a lot of conflicting “rules” from different “experts”. For example, I season liberally with salt and pepper. Some people (like Thomas Keller, who knows a bit about cooking) say that adding pepper does not enhance the flavor of the food (like salt and acid do). It adds a new flavor and he rarely uses pepper. Worse yet, others will tell you the pepper can burn on a good sear and turn somewhat acrid. 

.

Thats not a conflicting rule.  You NEED salt to taste other savory compounds.   Sometimes ACID or FAT are exactly what you need to highlight other flavors in food. In fact theres a book called Salt, Acid, Fat, Heat and a Netflix documentary exploring this topic. Brief excerpt below:

 

Quote

 The first element, salt, brings out the flavor in food. The second element, fat, "amplifies flavor and makes appealing textures possible. The third element, acid, provides brightness and balance. The fourth element, heat, determines the kind of texture your food will have. 

 

Pepper CAN burn during a high heat sear and produce flavors that some people do not like at all.  Pepper is no more essential than chili powder or paprika or onion powder.  Purely optional.  

 

There is no conflict here.

[GoBills808]

^knows more than Thomas Keller about cooking steak, proceeds to cite Netflix. /thread

[Jauronimo]

Just now, GoBills808 said:

^knows more than Thomas Keller about cooking steak, proceeds to cite Netflix. /thread

I agreed with Keller on all accounts.  I disagreed with Augie's takeaway on the matter. 

 

You read like you cook steak.  Poorly.

[GoBills808]

1 minute ago, Jauronimo said:

I agreed with Keller on all accounts.  I disagreed with Augie's takeaway on the matter. 

 

You read like you cook steak.  Poorly.

You strike me as the kind of cook who buys trendy recipe books and displays them prominently about the kitchen.

[Jauronimo]

1 minute ago, GoBills808 said:

You strike me as the kind of cook who buys trendy recipe books and displays them prominently about the kitchen.

I'd lend you some of my fancy cookbooks but you'd probably skim the pictures and wind up trying to build a shed out of your mise en place with those reading comprehension skills.