Comments on: Steaks

By: htc pure

htc pure — Tue, 27 Jul 2010 02:33:41 +0000

i’ve had my pure for every week now and that i still dont know what to do… like changing the message alert tone to no matter i need it not simply the fundamental ones on the phone… every little thing about this phone is complicating.. i additionally wished to vary to that android software program as a result of windows is just too gradual and somebody please help me how to do this

By: Henry

Henry — Thu, 15 Jul 2010 03:19:44 +0000

I used this technique tonight and it worked absolutely great!

I tried several other sites for how to cook a steak on the stove and since they had conflicting opinions on how to do it. I remembered that you had posted this long ago and decided to get my steak-cooking advice from someone who I could trust. Someone who I know is real man. Someone who is a hunter.

By: Ton Balikli Sandevic

Ton Balikli Sandevic — Sun, 04 Jul 2010 05:25:23 +0000

Yo,great post,thanks for your share! and I wonder if i can use this post in my blog in case I put a link back to yours? Waiting for your answer!

By: BRK and Ghostcrawler up to no good

BRK and Ghostcrawler up to no good — Fri, 14 May 2010 02:40:31 +0000

[...] So I did some more digging. And it appears BRK’s 3rd post on his new site after he said goodbye to BRK, appears to have been about … yes … steaks [...]

By: Perschdog

Perschdog — Tue, 28 Apr 2009 16:23:49 +0000

Being a single father with a carnivorous five-year-old son, this is definitely going to come in handy! Thanks!!!

By: Trajik

Trajik — Thu, 16 Apr 2009 20:16:20 +0000

wow bob… thats mean =/

but yeah i do steaks almost the same way i just grill it instead of cook it in a pan. coal FTW!!

By: Bob

Bob — Sat, 11 Apr 2009 15:06:50 +0000

I made some black angus sirloins last summer when some friends were coming over. I did the salt and pepper about an hour before cooking, then grilled. They were Great! As I was putting the last things on the table one friend asked for A1. My wife shot me a worried look, unsure of my response. I said “sure” and headed for the fridge. As I got back to the table I handed him the bottle of A1, then reached down and pulled the steak off his plate and dropped a couple slices of bologna. He gave me a shocked look. I said “If you want A1, feel free to enjoy it on the meat it deserves. My steak does not get polluted.”

By: Jeff

Jeff — Sat, 11 Apr 2009 11:55:45 +0000

For talented amateurs, and I speak as a talented professional, Cook’s Illustrated is _ALWAYS_ right. Even when my slack jawed, knuckle dragging, professional kitchen cronies who can out cook, out drink, and out swear any one, disagree with Cook’s they are invariably wrong. They only reason their stuff comes out as well as it does is repetition, we cook forty to sixty hours a week.

Note on slathering with oil, put it in the pan, putting it on the steak just forms a moisture barrier that prevents the salt penetrating the meat. Ideally you salt liberally, a good rib eye is about 8-12oz and requires a tablespoon to a tablespoon and a half PER SIDE and do it half an hour before you cook so it can actually penetrate the meat. Finally use a coarse salt like Diamond Crystal Kosher, the only kind I use. And for Gods sakes’ don’t ever, under any circumstances, cook past medium. If you like your steak well done, or even medium well, you don’t like steak, you like chewing, you can get the same experience with chicken breast, eat that pointless garbage and save the steak for those of us who can appreciate it.

By: EvenStranger

EvenStranger — Sat, 11 Apr 2009 06:10:45 +0000

Cooks Illustrated had an article a while back recommending the following.
1. turn the oven on the lowest temperature.
2. place steaks (salted and oiled as described above) in the oven until internal temperature reaches about 110-115F. This activates enzymes in the meat which naturally tenderize it. Takes about 10-15 minutes
3. Remove steaks from oven, sear in a hot pan for about 2-3 minutes per side.
4. DO NOT CUT STEAKS until they have rested for at least 5 minutes. Let the internal juices redistribute, or you’re gonna have a dry steak sitting in a puddle of juice.
The benefit of this method is a steak with a much wider band of light pink, medium rare center, and a much narrower band of gray medium-well done along the edges.
As far as pan sauces go, I like to deglaze with some red wine, add mushrooms, brandy, a pat of butter and some cream, cook it down ’til it thickens a little and will coat the back of a spoon.

By: Khronos

Khronos — Fri, 10 Apr 2009 22:37:08 +0000

Alex66 is right; searing doesn’t help seal in the juices. The best thing you can do to get a nice juicy steak (aside from not overcooking) is to NEVER NEVER NEVER NEVER NEVER stab it with a fork or puncture it at all, until you’re eating it.