1st timer..gonna fry a steak.

[Gretch]

Originally Posted by javadog

Put a cover on the skillet and it takes longer to get up to temperature on top, while the overly-hot skillet is putting too much heat into the bottom of the steak.
JR

Sorry, but that is simply pure bull****.

[imcarthur]

Originally Posted by javadog

I'm happy to cover a braised dish, in the oven. When cooking a steak, though, I don't want to trap the moisture. I want the steak to come up to temperature in a dry heat. Put a cover on the skillet and it takes longer to get up to temperature on top, while the overly-hot skillet is putting too much heat into the bottom of the steak. That's why you'll notice my recommendation to rest it before it goes into the oven and put it into another pan.

I want evenly cooked steaks. And I'm no novice...

JR

I agree that you don't want to braise steaks. I am cover off. I also agree with a pan swap - although I don't rest it at that stage. I use a cast iron skillet on the grill & I swap out to any old tin pan that's handy - although thinking about it further, a rack in a pan might work better.

Ian

[sammyg2]

just grill the darn thing.
sheesh.

gas or charcoal?






ducking

[sand_man]

Originally Posted by sammyg2

just grill the darn thing.
Sheesh.

Gas or charcoal?






Ducking

hahahahaah!

[Bob Kontak]

Going to try Javadog's method tonight to the letter on a 16oz New Your Strip. Have to get some oil first. Oh yeah, and Gretch mentioned fries.....

Originally Posted by 74-911

I thought you were going to try your first chicken fried steak ? Never Mind...

LuLu's Bakery. San Antonio.



For perspective:

[javadog]

Originally Posted by Gretch

Sorry, but that is simply pure bull****.

You think so, eh? Tell you what... since you're cooking a steak tonight anyway, let's see how you do. Shoot a picture, preferably before you eat it, and teach us a thing or two.

請慢用 [请慢用]
JR

[Bob Kontak]

OK - How do I know the skillet is at least 300 degrees. I left the laser thermo at the shop.

[javadog]

Heat the skillet a few minutes (assuming you have gas) and then add the oil. Wait until you see the oil start to smoke slightly, then drop in the steak.

Some smoke points, from the 'net:

Almond Oil*** 430 F
Avocado Oil: Refined 520 F
Butter (Good Eats) 350 F
Canola Oil: Unrefined 225 F
Semi-Refined 350 F
Refined 400 F
(Good Eats) 435 F
Coconut Oil† 350 F
Corn Oil: Unrefined 320 F
(Good Eats) 410 F
Refined 450 F
Cottonseed Oil† 420 F
Flaxseed Oil, Unrefined 225 F
Hazelnut Oil*** 430 F
Hemp Seed OilĄĄ 330 F
Grapeseed OilĄ 420 F
Grapeseed Oil** 485 F
Lard 361-401 F
Macadamia Nut Oil†† 389 F
Olive Oil: Unrefined 320 F
(Good Eats) 375 F
Extra Virgin* 406 F
Virgin** 420 F
Olive Oil* 438 F
Pomace Oil** 460 F
Extra Light* 468 F
Peanut Oil: Unrefined 320 F
Peanut Oil† 440 F
Peanut Oil, Refined
(Good Eats) 450 F
Rapeseed Oil*** 438 F
Safflower Oil: Unrefined 225 F
Semi-Refined 320 F
Refined (Good Eats) 450 F
Safflower Oil† 510 F
Sesame Oil : Unrefined 350 F
Sesame Oil**: 410 F
Semi-Refined 450 F
Shortening, Emulsified
Vegetable† 325 F
Shortening, Vegetable 356-370 F
Soy Oil: Unrefined 320 F
Semi-Refined 350 F
Refined 450 F
Soy Oil† 495 F
Sunflower Oil†: 440 F
Unrefined 225 F
Semi-Refined 450 F
Walnut Oil, Unrefined 320 F
Semi-Refined 400 F
High-Oleic Sunflower Oil,
Unrefined 320 F
Refined 450 F


JR

[javadog]

You can also use butter, if you clarify it first.

JR

[Bob Kontak]

Originally Posted by javadog

Heat the skillet a few minutes (assuming you have gas) and then add the oil. Wait until you see the oil start to smoke slightly, then drop in the steak.

JR

Thanks - off to the store.

Daughter did a variant of Gretch's plan - not sure of the temps but used oven for several minutes. Pretty tasty. 3 per side then 3 mins in oven. Actually closer to Alton Brown.

Pulled steak out of fridge 1/2 hour ago. Just shy of 1 1/2 inches thick and 16 oz. Gonna give it another hour to warm up.

[jyl]

Good discussion here.

Question: anyone like finishing their steak under the broiler? Or, for jr, salamander?

[javadog]

No, I only use the broiler when I'm trying to cook the outside of something. Once the sear is done on a steak, I want to transfer heat into the middle slowly, so as to not hammer the outside too hard.

Last time I used the broiler was to firm up the tops of some eggs that were cooked in ramekins that were started on the stove in a water bath.

JR

[74-911]

Originally Posted by Bob Kontak

LuLu's Bakery. San Antonio.

For perspective:

Bob:
Lived in SATX for 35 years and have tried LuLu's chicken fried steak (and lots of others) and it was just not that good IMO. Huge peace of thin steak covered with thick, greasy breading which is what you typically get unfortunately.

To me anyway, true chicken fried steak is good round steak run through a tenderizer, dipped in egg/milk wash then dredged through seasoned flour. Pan fried in about 1/2" of grease in a cast iron skillet. After cooking, pour off all but about 2-3 TBsp of grease drippings, add a couple of spoons full of flour, stir until flour is all mixed in, add a couple of cups of milk, salt and pepper and stir while the gravy thickens...

I have eaten chicken fried steaks all over the great state of TX and most are deep fried and range from pretty good to awful.. and you never know what you will get.

Just my opinion anyway.

.

[bell]

Steak. ....6-7 minutes on the Foreman grill. ..... perfection.....
Steam some broccoli for 14 minutes
Grill some onion and mushroom for the steak for around 8 minutes....
I eat this almost every night and costs about 4 bucks......

[Bob Kontak]

Originally Posted by 74-911

Bob:
Lived in SATX for 35 years and have tried LuLu's chicken fried steak (and lots of others) and it was just not that good IMO.

It's big though!

I like Goodsons.

However, I hear you on LuLu's. Now that I think about it, I like Goodson's CF chicken more than the CF steak. Thicker than the thin piece of meat.

Thanks for the recipe

Back to topic, company I worked for gave us a $200 gift certificate to this place called Lobstergram out of Chicago a few years ago. Steaks and lobster at exorbitant prices shipped overnight to your door. Never used it. Found it recently and sniffed around and they had a special for two 16oz New Your Strips for $14. Cashed it in and I got 11 sets for $154 - shipping $40.

They are frozen and are supposed to have been aged for three weeks.

So I can practice with what info I am finding here.

[jyl]

How about using the broiler to do the searing?

I once took some skirt steak and seared one on a hot iron skillet and the other under and very close to the broiler. I recall the sears were about equal - not identical but I didn't prefer one.

No, I only use the broiler when I'm trying to cook the outside of something. Once the sear is done on a steak, I want to transfer heat into the middle slowly, so as to not hammer the outside too hard.



Last time I used the broiler was to firm up the tops of some eggs that were cooked in ramekins that were started on the stove in a water bath.



JR

[mikesride]

OK guys! So, I preheated the pan in the oven, onto the stove top, dry seasoned steak into the pan....WOW the smoke!!! And spitting oil!!!! less than 1 min per side then in the oven for 5 mins at 375. Rested the steak for about 7 min, deglazed the pan with a nice shiraz, some garlic, and heavy cream. Steak over fried onions and toped with deglazed sauce and fried mushrooms. Was over cooked for my liking but tasty and tender....SHE LOVED IT.....and really that's what really matters!! Thanks for all your help! (my plating was pretty messy...)


My woman still can't believe the things I learn about on what she calls my "Porsche Porn Page".....You guys rock!!!!!

[enzo1]

Originally Posted by 74-911

Bob:
Lived in SATX for 35 years and have tried LuLu's chicken fried steak (and lots of others) and it was just not that good IMO. Huge peace of thin steak covered with thick, greasy breading which is what you typically get unfortunately.

To me anyway, true chicken fried steak is good round steak run through a tenderizer, dipped in egg/milk wash then dredged through seasoned flour. Pan fried in about 1/2" of grease in a cast iron skillet. After cooking, pour off all but about 2-3 TBsp of grease drippings, add a couple of spoons full of flour, stir until flour is all mixed in, add a couple of cups of milk, salt and pepper and stir while the gravy thickens...

I have eaten chicken fried steaks all over the great state of TX and most are deep fried and range from pretty good to awful.. and you never know what you will get.

Just my opinion anyway.

.

instead of using round steak, use the sirloin cap. Like this.... BBQ Fusion: How to cut a picanha from a whole top sirloin. also, damn good for grilling

[74-911]

Originally Posted by Bob Kontak

It's big though!

I like Goodsons.

LuLu's definitely serves big portions. Isn't that where they have the huge cinnamon rolls ??

Not familiar with Goodsons but if you ever get the chance try the chicken fried at the "Grist Mill" in Greune, TX up near New Braunfels...

[Bob Kontak]

Originally Posted by 74-911

LuLu's definitely serves big portions. Isn't that where they have the huge cinnamon rolls ??

Yes - Cinnamon rolls in first pic I posted.