Myths About Cooking Steak

[Don Ro]

7 Myths About Cooking Steak That Need to Go Away | Serious Eats

[stevej37]

very interesting...especially the part about flipping the steak/burger.
more things to try this summer!

[drcoastline]

LOL, I am guilty of about half of those methods or sins. I do season my meat ahead of time, cover with cheesecloth and let rest in the fridge of few days and up to a month for some. I have also placed on a rack over rice or salt and covered to extract extra moisture. I am guilty of bring the meat to room temp. While bringing to room temp I tightly wrap the meat with paper towel to thoroughly dry it before placing on the grill. I am guilty of the poke test for doneness, I refuse to cut into a piece of meat to check. I do flip multiple times with tongs, not a fork. I generally flip four times. Two per side and always on a hot section of grill.

[Por_sha911]

The worst myth of all:
Be a Vegan and you'll enjoy life more.
Utter foolishness. If God didn't want us to eat animals then why did He make they out of meat?

[speeder]

Originally Posted by Por_sha911

The worst myth of all:
Be a Vegan and you'll enjoy life more.
Utter foolishness. If God didn't want us to eat animals then why did He make they out of meat?

Amen to that.

I saw a t-shirt in Mpls. last summer that said, Meat is Murder. Tasty, tasty murder.

[Charles Freeborn]

Get a Big Green Egg and never look back....

[JackDidley]

Hmmmmm. I am a flipper. Sometimes 3 or 4 times. I also like them well done. seem like my buddies like them raw inside. Bloody meat just does not work for me.

[RKDinOKC]

Mostly cook on my Charbroil smoker roaster grill.

Take the meat out of the fridge and season while the grill is coming up to temp and the chips start smoking, about 10 minutes.

Thinner cuts I cook on the grill grate 3 to 5 minutes per side depending on desired doneness..
Don't turn em because it burns off the juice that is cooked out and sitting on top of the meat.
Just doesn't seem right.

Thicker cuts I turn the temp down all the way down, take the grill off, and put the meat in the roaster with a temp probe in the middle.
When the probe reaches 120°F, take it out of the roaster, put the grill grate on, turn the temp all the way up, and finish it off a couple of minutes on each side for some nice grill marks. Internals reach 140°F. If someone likes it more cooked than medium rare, I leave theirs in the roaster until the temps get to 20°F below their desired doneness. Usually there is only 3 or 4 minutes difference.

Always comes out tender juicy and delicious either way.

[dan79brooklyn]

That link has some good information. Thanks!

Recently I've been seasoning my steaks ala Jamie Oliver: after cooking (generally high heat in a cast iron pan) rub with rosemary and garlic and serve with a pat of butter, gives a nice aroma along with the steak.

[billybek]

This!

Originally Posted by Charles Freeborn

Get a Big Green Egg and never look back....

Would like a bit more grill space than the large offers. Use the Broil King Keg two layer grill for doing large amounts of ribs and the like.

Have been doing the reverse sear for quite some time now and the results are always great and tasty!

[berettafan]

two rules

1- let it get near room temp before cooking. allows it to cook more evenly.

2- sear marks/areas (grill vs pan) are that great flavor we think of as steak flavor.

[sammyg2]

The last thing we need is another steak snob.

Cook it however you like, as long as it tastes good it's perfectly OK!

[Fast Freddy 944]

Originally Posted by Por_sha911

The worst myth of all:
Be a Vegan and you'll enjoy life more.
Utter foolishness. If God didn't want us to eat animals then why did He make they out of meat?

And remember they would eat us too. lol!Why is rover licking us? Taste preview? lol!

[drcoastline]

Originally Posted by Fast Freddy 944

And remember they would eat us too. lol!Why is rover licking us? Taste preview? lol!

Ahhh, but prior to Eve all creatures were vegetarian. F**king women. Never can trustem.

[Fast Freddy 944]

Originally Posted by drcoastline

Ahhh, but prior to Eve all creatures were vegetarian. F**king women. Never can trustem.

LOL! now that's one scary apple. I hear tell, at one point there was another gal, called Lilith? Man o' man! That was one scary gal!

[flipper35]

We sous vide so they are always the perfect temp and we just finish sear on the grill for that "grilled" flavor. Flip so there are cross marks on the meat.

Seasoned and aged well ahead of time.

[red-beard]

Room Temp is better. The problem is the article talked about 20 minutes. That is not enough time for it to come to room temp. For rare steaks, I chill them before cooking to ensure the middle is rare.

It is far more important for large roasts to have the meat at room temp.

on vegetarian, I dated a girl who claimed to be a vegetarian (she would eat fish and I saw he eat steak more than once!). She said it was dangerous for a vegetarian to date a carnivore, because eventually the vegetarian would get eaten. I asked her: "Is that a bad thing?"

[gr8fl4porsche]

'a single 15-ounce New York strip steak out of the refrigerator, cut it in half, placed half back in the fridge, and the other half on a ceramic plate on the counter. The steak started at 38°F and the ambient air in my kitchen was at 70°F. I then took temperature readings of its core every ten minutes.

After the first 20 minutes—the time that many chefs and books will recommend you let a steak rest at room temperature—the center of the steak had risen to a whopping 39.8°F. Not even a full two degrees. So I let it go longer. 30 minutes. 50 minutes. 1 hour and 20 minutes. After 1 hour and 50 minutes, the steak was up to 49.6°F in the center. Still colder than the cold water comes out of my tap in the summer, and only about 13% closer to its target temperature of a medium-rare 130°F than the steak in the fridge'

[jyl]

Technique depends on the goal.

I like my steaks brown and crusty on the outside and very rare on the inside. I don't want them to cook evenly. And I only see one side of the steak when it is on a plate.

Therefore, I
- Salt both sides
- Place in refrigerator uncovered for a day or so
- Heat cast iron pan to very hot
- Pat steak dry with paper towel, rub oil on both sides
- Place cold steak on pan and cook on highest heat until bottom side is brown and crusty
- Flip once and cook the other side just until it is a little brown
- Serve with the more browned side up, finished with a little butter

Salt seasons and draws out moisture, refrigerator dries and chills the steak, cold steak keeps the inside rare, oil helps conduct heat, and only one side needs to look good, trying to get the other side brown risks overcooking, butter adds fat and flavor.

[Gogar]

I really want to try Flipper's sous vide + sear at the end thing. Sounds interesting