View Poll Results: How do you like your steak?
Rare
13
13.68%
Medium rare
61
64.21%
Medium
14
14.74%
Medium well
5
5.26%
Well done
1
1.05%
I don't eat steak
1
1.05%
Voters: 95. You may not vote on this poll
How do you like your steak? Doneness? How prepared? Etc.
#316
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Join Date: Jan 2004
Location: UK
Posts: 11,969
I promise you that within a few years - they will be a part of the menu once more steak places use a combination of sousvide and flash finish either skillet or grill. And every one will be perfect henceforth. No more steak lottery.
#317
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I don't mind medium well as well.. but at places like Ruth's Chris, it ends up too blackened for my liking
Agreed.. how did you get the nice cropped white look around the steaks?
How would the proposed cooking applications help to cook steaks through thoroughly?
Agreed.. how did you get the nice cropped white look around the steaks?
How would the proposed cooking applications help to cook steaks through thoroughly?
#318
Moderator, Argentina and FlyerTalk Evangelist
Join Date: Aug 2000
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The concept of overly seasoning or saucing meats is a very very strange for a 200% carnivore Argentine, so please forgive my question and thanks for sharing your views... ^
#319
Join Date: Nov 2002
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I'll admit that butter is something of an exception, but when Mrs. Fredd and I finally got around to eating at a Ruth's Chris, she said, "almost anything tastes better with butter on it," and we recalled that her late father, a gourmet carnivore with the best of them, enjoyed a pat of butter on his very rare beef.
#320
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Sorry for asking but... if you add butter to a piece of meat, doesnt that mean that the meat itself is either lacking something, and/or is not of the right quality...?
The concept of overly seasoning or saucing meats is a very very strange for a 200% carnivore Argentine, so please forgive my question and thanks for sharing your views... ^
The concept of overly seasoning or saucing meats is a very very strange for a 200% carnivore Argentine, so please forgive my question and thanks for sharing your views... ^
Absolutely, Gaucho! ^ If one is a true carnivore, why would you want other flavors getting in the way?
I'll admit that butter is something of an exception, but when Mrs. Fredd and I finally got around to eating at a Ruth's Chris, she said, "almost anything tastes better with butter on it," and we recalled that her late father, a gourmet carnivore with the best of them, enjoyed a pat of butter on his very rare beef.
I'll admit that butter is something of an exception, but when Mrs. Fredd and I finally got around to eating at a Ruth's Chris, she said, "almost anything tastes better with butter on it," and we recalled that her late father, a gourmet carnivore with the best of them, enjoyed a pat of butter on his very rare beef.
So the same steak can be had, a number of ways.. none is wrong.. and when tasty, much is right!
#321
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Join Date: Jan 2004
Location: UK
Posts: 11,969
Not certain I understand but I'll try.
As you know SV cooks to a temperature and holds. The combination of time and temperature renders the meat safe through pasteurisation. Once that time has elapsed the meat is cooked to exactly the same degree of doneness all the way through so if the center is rare - so is the surface. But it is an unatractive piece of meat at this stage!
In a restaurant you'd hold the steaks at a base temperature. You could in theory leave it in the bath for as long as you want but I'd have thought a practical limit of 24 hours. The only difference between a steak held for say 12 hours and say 24 is a softening and some would say improvement in texture - particularly cheaper steak cuts with less marbling.
Basically you'd store the steaks at a base temperature - say 115. You'd then take it to doneness from there and finish completely on the grill/skillet. This would still be miles better than cooking from scratch on the grill/skillet.
#322
Join Date: Dec 2007
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Posts: 1,803
I like my steaks well done & at home on my own grill...that way * I * have control of when to flip it and when to take it out.........I have NEVER had a decent steak eating out...(not to mention how $$$ it could be). also, I have butcher cut the steaks into just a lil less than 1 " thick........cooks up really good on the grill.
#323
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Not certain I understand but I'll try.
As you know SV cooks to a temperature and holds. The combination of time and temperature renders the meat safe through pasteurisation. Once that time has elapsed the meat is cooked to exactly the same degree of doneness all the way through so if the center is rare - so is the surface. But it is an unatractive piece of meat at this stage!
In a restaurant you'd hold the steaks at a base temperature. You could in theory leave it in the bath for as long as you want but I'd have thought a practical limit of 24 hours. The only difference between a steak held for say 12 hours and say 24 is a softening and some would say improvement in texture - particularly cheaper steak cuts with less marbling.
Basically you'd store the steaks at a base temperature - say 115. You'd then take it to doneness from there and finish completely on the grill/skillet. This would still be miles better than cooking from scratch on the grill/skillet.
As you know SV cooks to a temperature and holds. The combination of time and temperature renders the meat safe through pasteurisation. Once that time has elapsed the meat is cooked to exactly the same degree of doneness all the way through so if the center is rare - so is the surface. But it is an unatractive piece of meat at this stage!
In a restaurant you'd hold the steaks at a base temperature. You could in theory leave it in the bath for as long as you want but I'd have thought a practical limit of 24 hours. The only difference between a steak held for say 12 hours and say 24 is a softening and some would say improvement in texture - particularly cheaper steak cuts with less marbling.
Basically you'd store the steaks at a base temperature - say 115. You'd then take it to doneness from there and finish completely on the grill/skillet. This would still be miles better than cooking from scratch on the grill/skillet.
I guess that's why mediocre steaks cost so much in a restaurant.. using one step of a similar process would just end up in some meat to waste, doing a part of the process plain wrong.. or the meat might just go bad without beind sold and cooked..
#325
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Join Date: Jun 2002
Location: n.y.c.
Posts: 13,983
Just found this in a grilling book, and it tasted wonderful. I will never go out for a steak again.
1/3 cup of sea salt, 2/3 cup of black pepper, 1/6 cup of each of the following: flour, garlic powder, oregano. Sprinkle lightly over a Rib-eye steak that is at least 1" think. Massage it in, flip it and repeat. Put the rest of the rub in an airtight container for next time. Let the steak sit at room temperature for at least 1 hour. Put it on the HOT grill for 6-7 minutes, flip it and cook for another 6-7 minutes. Watch for flare-ups. Rest the steak for 5-10 minutes and enjoy.
12 minutes is still a little pink in the middle.
1/3 cup of sea salt, 2/3 cup of black pepper, 1/6 cup of each of the following: flour, garlic powder, oregano. Sprinkle lightly over a Rib-eye steak that is at least 1" think. Massage it in, flip it and repeat. Put the rest of the rub in an airtight container for next time. Let the steak sit at room temperature for at least 1 hour. Put it on the HOT grill for 6-7 minutes, flip it and cook for another 6-7 minutes. Watch for flare-ups. Rest the steak for 5-10 minutes and enjoy.
12 minutes is still a little pink in the middle.
#326
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#327
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I don't think you can call it pasteurization. Pasteurization involves heating, and then quickly cooling. But I agree that it's time plus temperature (you can find charts for various combinations that render meats safe).
#329
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