Pelican Parts Forums - Best way to cook a steak? (NOT on a BBQ/grill)

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only 19 days to go. have to see what I can do with the exposed marrow.

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http://forums.pelicanparts.com/uploa...1660147343.jpg

Quote:

Originally Posted by TimT (Post 11766638)

Caveman Steak

I put the steak under my saddle while pillaging villages and slaughtering the masses Mongolian style.
So tender.

Shaun, have you tried Alton's reverse sear method?
https://altonbrown.com/recipes/reverse-sear-ribeye-steak/

I used to be a fan of the method you use, which he popularized in the original Good Eats series, but his updated recipe produces a far superior result (especially for thick, marbled cuts) and is almost foolproof.

Quote:

Originally Posted by Shaun @ Tru6 (Post 11764925)

There are three ways to make a steak taste great (four if you include filet*)

Fat
Crust/bark
Visually

You can buy fat, just need to pick up USDA prime or wagyu. That's easy. But there's only one way to get amazing crust. And that dovetails with the fact that you eat with your eyes. And your nose.

The only way to get the best, and tastiest, crust/bark is sear your steak in cast iron and throw it in a 400-425ºF oven. You can see it. You can smell it. No other technique can duplicate the results. Yes it requires technique and knowing what you are doing but it delivers the best results and well worth the effort to learn IMHO. And it looks the best on the plate completing the trifecta making it the best way to cook a steak indoors.

* filet is just a sauce delivery vehicle, bordelaise being one possibility

The steak needs to be patted very dry after taking it out of the bag. Also let it cool off a bit - if you go straight from the ~120 degree bag to the pan, you will overcook the steak before you get a good crust.

When i buy the costco packs of steak, i usually season a few and throw them in to vacuum bags individually with some butter and herbs before freezing. We can throw them straight from the freezer in to the sous vide for an easy but nice dinner.

Quote:

Originally Posted by aigel (Post 11764762)

You bring the meat up to temperature in a plastic bag. It just sits there in its juice and comes out of the bag wet. Even if you pat it dry, it still is very wet, compared to a reverse sear. When searing moisture is your enemy, because it creates steam and limits your searing temperature. You will not get a good crust.

As opposed to reverse sear, where at low temp, you will dry out just the surface of the meat, forming a skin and creating a dry surface that will immediately sear in oil or on the open flame instead of causing a steam explosion.

Does this make sense? I am starting to feel like tabs having to explain this over and over! ;)

Quote:

Originally Posted by gtc (Post 11767864)

Hi Graham, I haven't. I hope this doesn't come off to brusque. Honestly, the color alone of the steak at the site, it can't be as good as a cast iron + oven steak. Color is crust/bark is flavor and the steak in the pic isn't very appetizing. And the fat hasn't rendered at all. And it pains me to have to use a thermometer to see if my steak is done. That makes me sad. You poke it and you know it. Or you just know it. And you don't use peanut oil or any oil. Burning up oil into the surface of the steak is not so awesome. Full disclosure, I have used a turning turning turning method at lower temps, no oven, in cast iron, using tallow as a heat transfer vehicle. But it's beef fat. Pure wonderful beef fat, best for making truffle fries and onion rings and fried chicken and... And those few times have produced a good steak. Lot of crust. Lot of fat. Prefer high temp and oven. BTW, I almost never clean my cast iron pan. Wipe with paper towel while getting hot is the most it's ever cleaned.

But I will try a reverse sear to see what all the hubub is about. I'm sure I can find a decent steak in the next week or so to try it out. I will probably just salt it on the counter for 2 hours as normal vs. 6-24 in the fridge.

I can't imagine making a butter-shallot-thyme-rosemary sauce in reverse sear. There's nothing in the pan to base the sauce on.

We'll see.

Give it a shot, you might like it. I wouldn't form an opinion based on the website photo.

I'm sure you can use whatever fat you wish. There will probably be less fond in the pan for a pan sauce, but that doesn't mean you can't make one.

Only been about 10 days in the fridge but thought I'd give it a try Graham. Was on the counter for over 2 hours now. Lot of Gros Sel De Guerande on the steak. Will put it in the oven in 30-45 minutes for an hour. Have to get a potato for truffle fries. Cooked up the shavings in tallow and they were amazing. Very funky and fatty and crispy-ish.

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http://forums.pelicanparts.com/uploa...1660858485.jpg

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http://forums.pelicanparts.com/uploa...1660858485.jpg

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http://forums.pelicanparts.com/uploa...1660858485.jpg

Best part of the entire dish was the Fourme d'Ambert blue on Mighty Mill Everything bread toast that paired beautifully with the cheap Bordeaux I pulled.

Not shown was some Piedmont Gorgonzola Dolce for the steak and Kewpie mayo for the fries.

How long can you keep a steak in the fridge before it spoils?

The outer surface spoils. One I did for 3 weeks had mold on the outside. Just cut it off. The ones you can get at a local butcher or Whole Foods are typically 30 to 45 days but I am sure they are in special fridges that are bacteria free.

off topic but I think the d'Ambert blue with the bread and wine and maybe some fig spread would make an amazing light dinner by itself. Add some Italian/Austrian/Spanish cured meat at the risk of diluting a perfect combination but could work.

I thought this was interesting. Might try it, don't have a BGE but a little Weber grille that I can start outside and bring inside.

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