steak and shit thread
- Thread starter bonsai
- Start date
I use the oil and butter combo too, what I do is I season mine with Chef Paul's Magic, a good layer, let it sear on both sides and that creates the crust, once the sear is on I just lower the heat and gently cook it 'til the inside is how I want it. I try not to flip the steak too much, just let it sear and lower the fire to gently cook on a low heat.
I'll offer up no solution to your problem, because there are already too many to read.
Rather, I'll just acknowledge that cooking steak is easy if you've got the right equipment to make it the way you want it.
If you don't, you're broiling that mother fucker in the oven and enjoying it at your desired doneness.
Rather, I'll just acknowledge that cooking steak is easy if you've got the right equipment to make it the way you want it.
If you don't, you're broiling that mother fucker in the oven and enjoying it at your desired doneness.
a - cuz I get addictions for foods, Ill go on a burrito fiend run for two weeks trying out all types of burritos till im satisfyed. Ill eat nothing but burritos.
this time its fuckin tri-tip, I've had the tri-tip when I go out to places, and it is fuckin good eats, but when I make it myself it's not as good.
Maybe, Ill be on this tri-tip run for another week, before I switch to something liek chicken wings for a month straight, whatever Im fiendin at the time I go on fiend runs for weeks.
b - regular pan, nothing special and the oven at 400 for 15 minutes
c- just sprinkle some salt and pep, over it, but not too fuckin generous, I dont want to ruin the flavor of the tri-tip.
but after reading the tips, i got me a game plan for the weekend. thx.
this time its fuckin tri-tip, I've had the tri-tip when I go out to places, and it is fuckin good eats, but when I make it myself it's not as good.
Maybe, Ill be on this tri-tip run for another week, before I switch to something liek chicken wings for a month straight, whatever Im fiendin at the time I go on fiend runs for weeks.
b - regular pan, nothing special and the oven at 400 for 15 minutes
c- just sprinkle some salt and pep, over it, but not too fuckin generous, I dont want to ruin the flavor of the tri-tip.
but after reading the tips, i got me a game plan for the weekend. thx.
Why that cut when you are eating steak though? It is a budget cut of meat that is really only popular in Cali as a steak and needs special cooking methods to perfect which you have already ruled out in this thread. Why not Ribeye, Porterhouse or NY Strip?
Wrong kind of pan for either method I would recommend. Too low of temp for one method and too high for the other.
Before, after, or during? What kind of salt? What kind of pepper?
ok your loss. good luck.
Wrong kind of pan for either method I would recommend. Too low of temp for one method and too high for the other.
Before, after, or during? What kind of salt? What kind of pepper?
ok your loss. good luck.
can i get some "asked for it well done" horror stories..
ive always heard this was like the ultimate sin but i always viewed it as an urban legend or some shit..
does anyone have first hand experience seeing fucked up shit go down if a person asked for a steak "well done" it seems kinda minor.
i have to pay for it. its my fucking steak, amirite?
ive always heard this was like the ultimate sin but i always viewed it as an urban legend or some shit..
does anyone have first hand experience seeing fucked up shit go down if a person asked for a steak "well done" it seems kinda minor.
i have to pay for it. its my fucking steak, amirite?
cast iron skillet
i love throwing meat directly onto red hot coals and cooking it like that
carne asada comes out hella good when it contacts the charcoal, only thing is you gotta use chunk mesquite, none of that kingsford for this method
but like someone said above, try a rib-eye steak, its a much better cut, and its got great marbling so the cut doesnt dry out easy...hit that bitch wit sum high heat, and you got yourself some good eatin
i love throwing meat directly onto red hot coals and cooking it like that
carne asada comes out hella good when it contacts the charcoal, only thing is you gotta use chunk mesquite, none of that kingsford for this method
but like someone said above, try a rib-eye steak, its a much better cut, and its got great marbling so the cut doesnt dry out easy...hit that bitch wit sum high heat, and you got yourself some good eatin
My book is at home so this was the best I could find with a quick google search.
In Anthony Bourdain’s book “Kitchen Confidential” he basically says: "I go out of my way to get the best quality meats, and so it hurts me personally when customers ask for a steak well done. If you come to my place and order well-done, I'm going to give you the worst meat I have. I'll give you some shoe leather and burn it black."
He writes “a chef will hold the "well-done" customer in contempt for "destroying his fine food."
He said it's a time-honored tradition to pass off a "tough, slightly skanky cut of sirloin that's been pushed repeatedly to the back of the pile" on "some rube who prefers to eat his meat or fish incinerated into a flavorless, leathery hunk of carbon, who won't be able to tell if what he's eating is food or flotsam."
He also writes that when he worked in New York City's Rainbow Room, if someone ordered their chateaubriand (beef tenderloin for two) served well-done, it was thrown into the deep-fryer until crisp, "Then tossed into an oven to incinerate further until pick-up."
I agree with him 100%.
I stopped working in food service when I was like 15-16 so I never made it to steakhouse level. I had a chicken breast sent back, because it wasn't warm enough, when I was working the grill and I deep fried it, soaked it in hot sauce, and grilled it till it was black. Apparently they liked it because I didn't hear anything back about it.
That's the only thing I ever did to a real person's food. Cops on the other hand, we had standing orders to fuck up their food and everyone always reported to the kitchen that the food was for a cop.
In Anthony Bourdain’s book “Kitchen Confidential” he basically says: "I go out of my way to get the best quality meats, and so it hurts me personally when customers ask for a steak well done. If you come to my place and order well-done, I'm going to give you the worst meat I have. I'll give you some shoe leather and burn it black."
He writes “a chef will hold the "well-done" customer in contempt for "destroying his fine food."
He said it's a time-honored tradition to pass off a "tough, slightly skanky cut of sirloin that's been pushed repeatedly to the back of the pile" on "some rube who prefers to eat his meat or fish incinerated into a flavorless, leathery hunk of carbon, who won't be able to tell if what he's eating is food or flotsam."
He also writes that when he worked in New York City's Rainbow Room, if someone ordered their chateaubriand (beef tenderloin for two) served well-done, it was thrown into the deep-fryer until crisp, "Then tossed into an oven to incinerate further until pick-up."
I agree with him 100%.
I stopped working in food service when I was like 15-16 so I never made it to steakhouse level. I had a chicken breast sent back, because it wasn't warm enough, when I was working the grill and I deep fried it, soaked it in hot sauce, and grilled it till it was black. Apparently they liked it because I didn't hear anything back about it.
That's the only thing I ever did to a real person's food. Cops on the other hand, we had standing orders to fuck up their food and everyone always reported to the kitchen that the food was for a cop.
