• This is a political forum that is non-biased/non-partisan and treats every person's position on topics equally. This debate forum is not aligned to any political party. In today's politics, many ideas are split between and even within all the political parties. Often we find ourselves agreeing on one platform but some topics break our mold. We are here to discuss them in a civil political debate. If this is your first visit to our political forums, be sure to check out the RULES. Registering for debate politics is necessary before posting. Register today to participate - it's free!

Steak page

Renae

Renae

Banned
Suspended
DP Veteran
Joined
Aug 26, 2007
Messages
50,241
Reaction score
19,243
Location
San Antonio Texas
Gender
Female
Political Leaning
Conservative
20190218_001407 (1).jpgthat is dinner either tomorrow or Tuesday at the latest
 
Guard it well or it's my orgasmic midnight snack!
 
Keridan said:
Guard it well or it's my orgasmic midnight snack!
Click to expand...

I thought it would be fun to have a STEAK page. For when you have a steak to post it. Just steak. Steak.
 
Renae said:
I thought it would be fun to have a STEAK page. For when you have a steak to post it. Just steak. Steak.
Click to expand...

Love it... My six year old has decided his favorite meat is steak, much to his almost vegetarian mother's dismay, but to my absolute delight. I normally BBQ, but I got this cast iron pan that I'm messing around with, especially thicker cuts, and making some progress. I'll post next time I play. :)

Just to clear...beef steaks only?
 
Renae said:
I thought it would be fun to have a STEAK page. For when you have a steak to post it. Just steak. Steak.
Click to expand...

Wish I'd thought of it when I had my 12 oz sirloin the other day. Cooked to perfection. It might have lasted long enough for the flash on the pic.
 
OlNate said:
Love it... My six year old has decided his favorite meat is steak, much to his almost vegetarian mother's dismay, but to my absolute delight. I normally BBQ, but I got this cast iron pan that I'm messing around with, especially thicker cuts, and making some progress. I'll post next time I play. :)

Just to clear...beef steaks only?
Click to expand...

Steaks... beef is prime, but swordfish steak, buffalo steak... I mean an argument can be made...
 
Keridan said:
Wish I'd thought of it when I had my 12 oz sirloin the other day. Cooked to perfection. It might have lasted long enough for the flash on the pic.
Click to expand...

I did one the other day that was just... a-freaking-mazing and after it was gone, I thought "I should have snapped a pic of that bad boy..."
 
steak, blue rare. :thumbs:
 
I cook such a good steak that I can rarely remember to snap a pic of it. I used to be the worst cook in the world when it came to steaks. :lol: Now I am the best (at least in my circle of friends and family).
 
Superfly said:
I cook such a good steak that I can rarely remember to snap a pic of it. I used to be the worst cook in the world when it came to steaks. :lol: Now I am the best (at least in my circle of friends and family).
Click to expand...

Do you deliver? :D

I tip well.
 
If we are going to talk steaks...we must discuss the best cuts, and the best way to prepare.

#1 Bone in Rib Eye.
#2 Rib Eye
#3 New York
#4 Porterhouse
#5 Sirloin
#9 Filet Mignon

Cooked simply with freshly ground salt/pepper ( a good cut of meat does not require a ton of spices).
Cooked to Medium rare...almost red in the very middle, pink all the way to the edges.

Cooked in a good, solid pan, so it cooks in its own juices.

Once done, quickly wrap in foil, for 10 minutes to let it rest.

Immediately serve.

Damn, now I am hungry!
 
Superfly said:
I cook such a good steak that I can rarely remember to snap a pic of it. I used to be the worst cook in the world when it came to steaks. :lol: Now I am the best (at least in my circle of friends and family).
Click to expand...

I never had a problem grilling a steak, it was getting that "perfect seared" pan steak I couldn't do to save my ass. Now I have learned the secrets, plus with the sous vide I get the PERFECT cook, everytime.
 
Cramer said:
If we are going to talk steaks...we must discuss the best cuts, and the best way to prepare.

#1 Bone in Rib Eye.
#2 Rib Eye
#3 New York
#4 Porterhouse
#5 Sirloin
#9 Filet Mignon

Cooked simply with freshly ground salt/pepper ( a good cut of meat does not require a ton of spices).
Cooked to Medium rare...almost red in the very middle, pink all the way to the edges.

Cooked in a good, solid pan, so it cooks in its own juices.

Once done, quickly wrap in foil, for 10 minutes to let it rest.

Immediately serve.

Damn, now I am hungry!
Click to expand...

That works, I prefer mesquite grilled, after bathed in the sous vide at 125f or so for an hour. BUT I am also a fan of a well seared steak so... I don't do the tin foil, I just put it on a stone plate and toss it in a prewarmed on warm toaster oven. turn the heat off before I put it in there. Same cooking and juice action that you are looking for, but steak stays warm and it doesn't sog the crusting at all.
 
Renae said:
I never had a problem grilling a steak, it was getting that "perfect seared" pan steak I couldn't do to save my ass. Now I have learned the secrets, plus with the sous vide I get the PERFECT cook, everytime.
Click to expand...

I couldn't grille a steak to save my life. I just can't do it. Never comes out right.

Mine are pan cooked in a screaming hot iron skillet. Perfection, every time.
 
Superfly said:
I couldn't grille a steak to save my life. I just can't do it. Never comes out right.

Mine are pan cooked in a screaming hot iron skillet. Perfection, every time.
Click to expand...

Oh it's easy. You get the coals nice and hot, and put the steak on 2 min each side, then move the steak to the other side, add the mesquite and let the smoke and heat cook to your desired doneness. I prefer medium rare, almost medium, my wife prefers "Blue"
 
Renae said:
I never had a problem grilling a steak, it was getting that "perfect seared" pan steak I couldn't do to save my ass. Now I have learned the secrets, plus with the sous vide I get the PERFECT cook, everytime.
Click to expand...
I have been working with the sous vide and get good results with my searing grill.
sous vide strip.jpg
I am still trying to get lessor cuts of meat to come out great, Rib Eye, NY Strip, ect are no problem.
But I would like to get the Sirloin to come out like a Rib Eye!:lol:
 
Renae said:
That works, I prefer mesquite grilled, after bathed in the sous vide at 125f or so for an hour. BUT I am also a fan of a well seared steak so... I don't do the tin foil, I just put it on a stone plate and toss it in a prewarmed on warm toaster oven. turn the heat off before I put it in there. Same cooking and juice action that you are looking for, but steak stays warm and it doesn't sog the crusting at all.
Click to expand...

Thanks for the tip!
 
longview said:
I have been working with the sous vide and get good results with my searing grill.
View attachment 67250846
I am still trying to get lessor cuts of meat to come out great, Rib Eye, NY Strip, ect are no problem.
But I would like to get the Sirloin to come out like a Rib Eye!:lol:
Click to expand...

135f for 4 hours
 
longview said:
I have been working with the sous vide and get good results with my searing grill.
View attachment 67250846
I am still trying to get lessor cuts of meat to come out great, Rib Eye, NY Strip, ect are no problem.
But I would like to get the Sirloin to come out like a Rib Eye!:lol:
Click to expand...

Meant to add, 135f 4 hours, it'll be more "medium" that way, sorry but the power is in the longer cook time, it makes it really tender. if the temp is under 129f never more than 90 min or so for food safety reasons. I settled on 135 because it's still rare enough but hot enough not to ya know... make you ill.
 
Renae said:
135f for 4 hours
Click to expand...
Thanks!
I think I get antsy, because my Salmon recipe cannot go over 45 minuets, so I minimize the time on the steaks.
I will see who has sirloin on sale this week and try some for 4 hours.
 
longview said:
Thanks!
I think I get antsy, because my Salmon recipe cannot go over 45 minuets, so I minimize the time on the steaks.
I will see who has sirloin on sale this week and try some for 4 hours.
Click to expand...

The Food Lab's Complete Guide to Sous Vide Steak | Serious Eats great start point to get. Salmon, do you do a brine before oyu cook it in the Sous Vide?

Sorry its 2.5 hours or less under 129:
Timings are all given for steaks one and a half to two inches thick. For steaks one inch thick or less, initial cooking time can be shortened to 40 minutes. Steaks cooked under 130°F should not be cooked longer than two and a half hours at a time, for food-safety reasons.
 
Renae said:
Meant to add, 135f 4 hours, it'll be more "medium" that way, sorry but the power is in the longer cook time, it makes it really tender. if the temp is under 129f never more than 90 min or so for food safety reasons. I settled on 135 because it's still rare enough but hot enough not to ya know... make you ill.
Click to expand...
Yea, I am learning, I am on my second sous vide machine, the first being a crock pot with a temp controller I built.
 
Renae said:
The Food Lab's Complete Guide to Sous Vide Steak | Serious Eats great start point to get. Salmon, do you do a brine before oyu cook it in the Sous Vide?

Sorry its 2.5 hours or less under 129:
Timings are all given for steaks one and a half to two inches thick. For steaks one inch thick or less, initial cooking time can be shortened to 40 minutes. Steaks cooked under 130°F should not be cooked longer than two and a half hours at a time, for food-safety reasons.
Click to expand...
I bookmarked that page, I may have it at home already, but just in case, I have it now.
 
You must log in or register to reply here.
Back
Top Bottom