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  • What's Really in Your Expensive Steak?



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  • Tagged with : abortion tacos ftw

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    Comments 101 through 163 of 163 shown. Page 1 2
    grahams 5 2012-06-07 09:52:38.0 login to vote score 3
    throwingknife: You've got a Big Green Egg, don't you? Get the large spider from Ceramic Grill store (link) and get a cast iron grate for a SMALL egg from your favorite BGE dealer. With the spider, the grate drops down even closer to your fire. It's actually kind of tricky to cook thicker steaks. They can get completely burnt outside well before the internal temp is even rare. You have to do the t-rex technique of sear, then roast at 350 degrees until the internal temp is right.

    I usually go the opposite direction. I roast the steaks in the oven at 350 for 5-10 mins BEFORE putting them on the grill or (my preferred method) into a cast iron skillet.

    Has a few benefits

    1) You can start them roasting at different times when you've got anyone that doesn't like them medium rare

    2) It dries the surface moisture off the meat so you get a nicer sear

    Don't forget to tent in foil for 5 mins after they come out of the pan
    grahams 5 2012-06-07 09:53:12.0 login to vote score 6
    youralt: Shit, I thought those 2 were the same cut for some reason.


    youralt 6895 2012-06-07 09:53:26.0 login to vote score 0
    grahams: I usually go the opposite direction. I roast the steaks in the oven at 350 for 5-10 mins BEFORE putting them on the grill or (my preferred method) into a cast iron skillet.

    Has a few benefits

    1) You can start them roasting at different times when you've got anyone that doesn't like them medium rare

    2) It dries the surface moisture off the meat so you get a nicer sear

    Don't forget to tent in foil for 5 mins after they come out of the pan


    ...genius!!!!!!


    youralt 6895 2012-06-07 09:54:11.0 login to vote score 0
    grahams:

    Yeah, wikipedia came in handy.


    selectivedisclosure 45 2012-06-07 10:00:24.0 login to vote score 3
    If people requested steaks bloody and rare, they'd get better meat.

    /the bloodier the better. Mmm.
    youralt 6895 2012-06-07 10:03:38.0 login to vote score 1
    selectivedisclosure: If people requested steaks bloody and rare, they'd get better meat.

    /the bloodier the better. Mmm.


    Carpaccio, not bloody, but rare.
    the sonic dildo 11340 2012-06-07 10:07:33.0 login to vote score 0
    grahams: It used to be mine, but i'm all about the hanger steak now. It's pretty much dirt cheap and if you get a nice sear on the outside and slice it against the grain then it's very tender.

    Runs me about $8.99/lb for the organic grassfed stuff




    I like hanger too. And Skirt.... for tacos
    little hands of concrete 1804 2012-06-07 10:22:24.0 login to vote score 0
    grahams: I usually go the opposite direction. I roast the steaks in the oven at 350 for 5-10 mins BEFORE putting them on the grill or (my preferred method) into a cast iron skillet.

    Has a few benefits

    1) You can start them roasting at different times when you've got anyone that doesn't like them medium rare

    2) It dries the surface moisture off the meat so you get a nicer sear

    Don't forget to tent in foil for 5 mins after they come out of the pan


    hmmm ... I may try that. Thanks.


    grahams 5 2012-06-07 10:26:18.0 login to vote score 3
    I also really dispute the headline's story about "really expensive steak". Nearly all the higher end places in town identify the farm or producer that the meat came from.
    the sonic dildo 11340 2012-06-07 10:31:02.0 login to vote score 0
    youralt: I pick up one for about $89 and expect it to last a year.



    That is another way to go as well.

    $89 is amazing for a gas grill. Trickle Down Economics!
    youralt 6895 2012-06-07 10:31:47.0 login to vote score 0
    the sonic dildo: That is another way to go as well.

    $89 is amazing for a gas grill. Trickle Down Economics!


    it's on sale, they have a few of those every year.
    selectivedisclosure 45 2012-06-07 10:32:46.0 login to vote score 0
    youralt: Carpaccio, not bloody, but rare.

    YUM!
    muninsfire 189 2012-06-07 10:36:40.0 login to vote score 1
    grahams: I also really dispute the headline's story about "really expensive steak". Nearly all the higher end places in town identify the farm or producer that the meat came from.

    They could be writing from one of those benighted places that thinks Outback Steakhouse is a high-end joint.
    youralt 6895 2012-06-07 10:41:32.0 login to vote score 1
    muninsfire: They could be writing from one of those benighted places that thinks Outback Steakhouse is a high-end joint.

    I can see New York high end bistros pulling this scam.


    the sonic dildo 11340 2012-06-07 10:44:45.0 login to vote score 1
    grahams: I usually go the opposite direction. I roast the steaks in the oven at 350 for 5-10 mins BEFORE putting them on the grill or (my preferred method) into a cast iron skillet.

    Has a few benefits

    1) You can start them roasting at different times when you've got anyone that doesn't like them medium rare

    2) It dries the surface moisture off the meat so you get a nicer sear

    Don't forget to tent in foil for 5 mins after they come out of the pan




    Have you every tried a filet roast, chateaubriand, where you sear the meat for 2 minutes a side.... sometimes there are 3-4 sides.

    then take it off the heat and let it cool for 20 minutes. Place an accurate meat theromometer in the correct spot and then put it in the oven at only 250 degrees.

    Wait until the meat hits 135 degrees and remove from oven. After a short rest, slice it up. Perfect medium rare all the way through with a nice crust.



    spongegirl circleskirt 382 2012-06-07 10:50:22.0 login to vote score 1
    the sonic dildo: I like hanger too. And Skirt.... for tacos

    Abortion tacos FTW!
    grahams 5 2012-06-07 10:51:20.0 login to vote score 0
    the sonic dildo: Have you every tried a filet roast, chateaubriand, where you sear the meat for 2 minutes a side.... sometimes there are 3-4 sides.

    then take it off the heat and let it cool for 20 minutes. Place an accurate meat theromometer in the correct spot and then put it in the oven at only 250 degrees.

    Wait until the meat hits 135 degrees and remove from oven. After a short rest, slice it up. Perfect medium rare all the way through with a nice crust.


    Haven't tried that exact combo, but i've done some pretty close variants to it.

    Another solution for cheaper cuts is to vac pack them, poach them sous-vide in a 131F laboratory water bath then add a sear with a blowtorch :)
    youralt 6895 2012-06-07 10:51:27.0 login to vote score 0
    spongegirl circleskirt: Abortion tacos FTW!

    You have just ruined an entire type of food for me.


    spongegirl circleskirt 382 2012-06-07 10:52:20.0 login to vote score 0
    youralt: You have just ruined an entire type of food for me.

    Whoops!
    the sonic dildo 11340 2012-06-07 10:53:29.0 login to vote score 0
    grahams: Haven't tried that exact combo, but i've done some pretty close variants to it.

    Another solution for cheaper cuts is to vac pack them, poach them sous-vide in a 131F laboratory water bath then add a sear with a blowtorch :)



    Yeah... I have been think about doing sous vide. Science!

    How is that?
    grahams 5 2012-06-07 10:57:52.0 login to vote score 1
    the sonic dildo: Yeah... I have been think about doing sous vide. Science!

    How is that?


    Haven't done much in a while, but this worked out well
    the sonic dildo 11340 2012-06-07 11:06:21.0 login to vote score 1
    grahams: Haven't done much in a while, but this worked out well


    Wow... very cool.

    Probably a good way to go for lean meats.

    I usually go 80/20 and a hot ass griddle. People love my cheeseburgers.

    BTW... I don't do hamburgers. You can get a cheeseburger without cheese though.
    youralt 6895 2012-06-07 11:07:26.0 login to vote score 0
    the sonic dildo:
    BTW... I don't do hamburgers. You can get a cheeseburger without cheese though.


    I'll take 2...NO CHEESE!!!!!!

    I hate cheese on a burger.


    the sonic dildo 11340 2012-06-07 11:11:12.0 login to vote score 1
    youralt: I'll take 2...NO CHEESE!!!!!!

    I hate cheese on a burger.






    youralt 6895 2012-06-07 11:12:28.0 login to vote score 0
    the sonic dildo:

    I'm a lib.

    actually I was raised mostly Kosher, and never had cheese with meat, so the flavours don't go together for me at all.
    grotfabrieken rubbishhausen 561 2012-06-07 11:23:45.0 login to vote score 1
    youralt: You have just ruined an entire type of food for me.

    At least you can still eat tacos.
    youralt 6895 2012-06-07 11:38:53.0 login to vote score 0
    grotfabrieken rubbishhausen: At least you can still eat tacos.

    Thank god.
    the sonic dildo 11340 2012-06-07 11:39:19.0 login to vote score 0
    youralt: I'm a lib.

    actually I was raised mostly Kosher, and never had cheese with meat, so the flavours don't go together for me at all.



    Oh yeah... I forgot
    grahams 5 2012-06-07 11:47:02.0 login to vote score 4
    the sonic dildo: BTW... I don't do hamburgers. You can get a cheeseburger without cheese though.

    And here I thought your cognitive dissonance just extended to politics.
    the sonic dildo 11340 2012-06-07 13:12:31.0 login to vote score 0
    grahams: And here I thought your cognitive dissonance just extended to politics.


    LOL...


    farkmeblind 482 2012-06-07 13:17:48.0 login to vote score 0
    What's really in your expensive steak? Primarily corn.
    code_7 6865 2012-06-07 13:20:29.0 login to vote score 0
    baron muchhumpin: that does look good.. any cooking tips?

    [image removed]


    Looks and sounds like Fajita meat, esp the cut and slice against the grain...
    youralt 6895 2012-06-07 13:26:35.0 login to vote score 0
    farkmeblind: What's really in your expensive steak? Primarily corn.

    grass
    code_7 6865 2012-06-07 13:31:49.0 login to vote score 0
    throwingknife: Get a chimney starter. I had heard good things about them but wasn't sure about spending $15-20 on one, but I got lucky and saw a rusty one at a yard sale for 50 cents. Now I'm kicking myself I didn't get one earlier.

    My father just started using one a couple years ago, I had no idea what one was until I saw his and him using it. I must say after years and years of electric coal heaters and newspaper and lighter fluid, I can't believe it took so long for these things to get so popular...
    farkmeblind 482 2012-06-07 13:33:28.0 login to vote score 0
    youralt: grass

    I smoke mine. You're weird.
    youralt 6895 2012-06-07 13:34:18.0 login to vote score 0
    farkmeblind: I smoke mine. You're weird.

    I just cut mine...
    code_7 6865 2012-06-07 13:36:14.0 login to vote score 0
    youralt: [image removed]

    Oooh, that's a fancy one. My fathers is just a round piece of black metal with a wooden handle and the air flow holes...
    youralt 6895 2012-06-07 13:43:18.0 login to vote score 1
    code_7: Oooh, that's a fancy one. My fathers is just a round piece of black metal with a wooden handle and the air flow holes...

    GIS.
    the sonic dildo 11340 2012-06-07 14:49:40.0 login to vote score 0
    farkmeblind: What's really in your expensive steak? Primarily corn.

    Delicious corn.


    It's what cows were meant to eat.
    the sonic dildo 11340 2012-06-07 14:59:13.0 login to vote score 1
    You can cook on a chimney starter if you only need a small area and super high heat.



    throwingknife 1634 2012-06-07 15:04:28.0 login to vote score 1
    the sonic dildo: You can cook on a chimney starter if you only need a small area and super high heat.


    [image removed]


    IIRC, that's what Alton Brown recommends, using a t-rex (or inverted t-rex) method.
    worldbeater 617 2012-06-07 15:07:58.0 login to vote score 0
    throwingknife: Get a chimney starter. I had heard good things about them but wasn't sure about spending $15-20 on one, but I got lucky and saw a rusty one at a yard sale for 50 cents. Now I'm kicking myself I didn't get one earlier.

    They are the only way to go. Easy, quick, better, and cheaper in the long run.
    blandly pompous 5389 2012-06-07 15:45:43.0 login to vote score 1
    quinblake: So was I, and apparently that's not ideal because people need salt. Even the pediatric neurologist my daughter was seeing gave me shit for being skimpy with salt.

    If you eat prepared foods, things like crackers and such bought at the grocery store, it's next to impossible to become sodium deficient, especially if you live somewhere that isn't overly hot (because salt is added to everything).
    elebrin 1389 2012-06-07 15:54:21.0 login to vote score 2
    Want to know why they do this and get away with it?

    Because the average idiot only eats a steak every now and then, and as a result most can't tell the difference between good meat and bad meat pressed into a shape.

    If your steak is super cheap, there's a reason for it.
    worldbeater 617 2012-06-07 16:08:26.0 login to vote score 0
    the sonic dildo: Delicious corn.


    It's what cows were meant to eat.


    My girlfriend's father used to raise cattle and plans to do so again when he retires. Grass fed beef, as he told me, tastes like grass. He feeds cattle on corn for a while before he slaughters them.
    youralt 6895 2012-06-07 17:50:16.0 login to vote score 2
    grahams: I usually go the opposite direction. I roast the steaks in the oven at 350 for 5-10 mins BEFORE putting them on the grill or (my preferred method) into a cast iron skillet.

    Has a few benefits

    1) You can start them roasting at different times when you've got anyone that doesn't like them medium rare

    2) It dries the surface moisture off the meat so you get a nicer sear

    Don't forget to tent in foil for 5 mins after they come out of the pan


    It worked!
    cardinal puff 887 2012-06-07 18:06:32.0 login to vote score 2
    grahams: I usually go the opposite direction. I roast the steaks in the oven at 350 for 5-10 mins BEFORE putting them on the grill or (my preferred method) into a cast iron skillet.

    Has a few benefits

    1) You can start them roasting at different times when you've got anyone that doesn't like them medium rare

    2) It dries the surface moisture off the meat so you get a nicer sear

    Don't forget to tent in foil for 5 mins after they come out of the pan


    We just got a "big green egg" ... Steaks last weekend, seared at 900 degrees for 90 sec/side, rested > 10 mins, then cooked 2 mins or so/side at 400. They were nummy.
    throwingknife 1634 2012-06-07 18:12:06.0 login to vote score 3
    selectivedisclosure: If people requested steaks bloody and rare, they'd get better meat.

    /the bloodier the better. Mmm.


    What are you talking about? There's a reason they call it "well done" -- that's the best kind!




    j/k

    I've heard that in restaurants, when the kitchen has a steak that doesn't look so good, they toss it into the "save for well done" pile. Because people who like well done steak don't really like steak.
    cardinal puff 887 2012-06-07 18:17:21.0 login to vote score 1
    selectivedisclosure: If people requested steaks bloody and rare, they'd get better meat.

    /the bloodier the better. Mmm.


    I like my steaks shown a candle at 100 yards or so. Perfect.
    phil_herup 8976 2012-06-07 18:23:32.0 login to vote score 1
    cardinal puff: We just got a "big green egg" ... Steaks last weekend, seared at 900 degrees for 90 sec/side, rested > 10 mins, then cooked 2 mins or so/side at 400. They were nummy.


    Those damn Eggs.... like a nuclear reactor

    Congrats!
    cardinal puff 887 2012-06-07 18:26:52.0 login to vote score 0
    phil_herup: Those damn Eggs.... like a nuclear reactor

    Congrats!


    They are too!

    Our next project is an overnight smoked pork butt. Wish me luck!
    gradivus 3607 2012-06-07 18:28:43.0 login to vote score 0
    youralt: In moderation.

    No, its just animal fat, for the most part is actually good for you.
    throwingknife 1634 2012-06-07 19:12:14.0 login to vote score 1
    cardinal puff: They are too!

    Our next project is an overnight smoked pork butt. Wish me luck!


    I've read that to prepare for an overnight cook, what you're supposed to do is first clean your Egg out really well. Sort your lump and carefully arrange big pieces as the first, bottom layer, then medium, then small. Start the fire on the top. The idea is to let the fire burn from top to bottom and avoid clogging the combustion air supply with ash or small pieces. That lets it run all night without fooling with it or with it going out at 4AM. (NakedWhiz.com is a good source.)

    I've done one overnight cook and didn't know to do all that. I got the grill to 225 degrees, put the meat on at 9 PM. Checked it a couple of times before going to sleep but didn't need to open it. Woke up around 7 AM and checked it; it was around 220 degrees. It fell all the way to 215 at 8:30 AM, so I opened it and stirred the coals. I think I stirred it one more time before it was all done, mid to late afternoon.

    If I did all the stuff you're SUPPOSED to do, perhaps I wouldn't have needed to stir ever. But yes, I never added charcoal, and it went overnight just fine.

    So good luck and have fun.

    (Lest I sound like a Big Green Egg fanboi, I've heard really good things about Primo and GrillDome.)
    cardinal puff 887 2012-06-07 19:13:53.0 login to vote score 1
    throwingknife: I've read that to prepare for an overnight cook, what you're supposed to do is first clean your Egg out really well. Sort your lump and carefully arrange big pieces as the first, bottom layer, then medium, then small. Start the fire on the top. The idea is to let the fire burn from top to bottom and avoid clogging the combustion air supply with ash or small pieces. That lets it run all night without fooling with it or with it going out at 4AM. (NakedWhiz.com is a good source.)

    I've done one overnight cook and didn't know to do all that. I got the grill to 225 degrees, put the meat on at 9 PM. Checked it a couple of times before going to sleep but didn't need to open it. Woke up around 7 AM and checked it; it was around 220 degrees. It fell all the way to 215 at 8:30 AM, so I opened it and stirred the coals. I think I stirred it one more time before it was all done, mid to late afternoon.

    If I did all the stuff you're SUPPOSED to do, perhaps I wouldn't have needed to stir ever. But yes, I never added charcoal, and it went overnight just fine.

    So good luck and have fun.

    (Lest I sound like a Big Green Egg fanboi, I've heard really good things about Primo and GrillDome.)


    TY! We're looking at the nakedwhiz, and may set a fan on the thing. Whatever, it will be fun!
    throwingknife 1634 2012-06-07 19:28:28.0 login to vote score 1
    cardinal puff: TY! We're looking at the nakedwhiz, and may set a fan on the thing. Whatever, it will be fun!

    You mean one of those computer controlled fans? I've coveted those, but my wife says that I'm pretty good at setting & controlling the temperature it might not add much and might even take away from the primal man-controlling-fire experience.

    BTW, I got a fairly large paella pan from La Tienda and can make a really good paella on the egg. OK, damn good, even wonderful. I had to mod the pan -- I got one so large that the handles sticking straight out don't let me close the lid. So I drilled out the rivets, flipped the handles around, and re-riveted them so they stick straight up and the egg can close. (I also got rice from La Tienda, but get other ingredients locally. OK, I got a really big thing of saffron from an Indian grocery in Chicago.)
    farkmeblind 482 2012-06-07 19:42:19.0 login to vote score 0
    worldbeater: My girlfriend's father used to raise cattle and plans to do so again when he retires. Grass fed beef, as he told me, tastes like grass. He feeds cattle on corn for a while before he slaughters them.

    Corn only is a bad diet for them. Finished on corn is ok.
    phil_herup 8976 2012-06-07 21:48:08.0 login to vote score 0
    farkmeblind: Corn only is a bad diet for them. Finished on corn is ok.


    "Finished"?

    Is that like "graduating" ?

    cardinal puff 887 2012-06-07 22:19:25.0 login to vote score 0
    throwingknife: You mean one of those computer controlled fans? I've coveted those, but my wife says that I'm pretty good at setting & controlling the temperature it might not add much and might even take away from the primal man-controlling-fire experience.

    BTW, I got a fairly large paella pan from La Tienda and can make a really good paella on the egg. OK, damn good, even wonderful. I had to mod the pan -- I got one so large that the handles sticking straight out don't let me close the lid. So I drilled out the rivets, flipped the handles around, and re-riveted them so they stick straight up and the egg can close. (I also got rice from La Tienda, but get other ingredients locally. OK, I got a really big thing of saffron from an Indian grocery in Chicago.)


    Awesome!

    Not into the computer controlled fans (yet!) - I'll probably just set something up tp make a steady airflow and hope...

    Mrs Puff made paella on it last weekend (Sur La Table had a special on pans and the pan cost us about 10 bucks). NOM!!!
    throwingknife 1634 2012-06-08 06:08:35.0 login to vote score 1
    cardinal puff: Awesome!

    Not into the computer controlled fans (yet!) - I'll probably just set something up tp make a steady airflow and hope...

    Mrs Puff made paella on it last weekend (Sur La Table had a special on pans and the pan cost us about 10 bucks). NOM!!!


    Natural convection from the fire will give you all the airflow you need, and more. Your job is to correctly limit the airflow so that the grill doesn't get hotter than you want, but doesn't get too cool either. A tricky thing is that ceramic grills hold heat so well that it can be really hard to cool them down if you overshoot and get the grill too hot. I like to let the grill come up to my desired temperature and then mostly close down the upper and lower dampers. You need to have them open a little bit (a sliver to 3/4 inch) to keep the fire from going out completely. If you don't give it enough air, the temperature won't drop very quickly. It's easy to fix. Make small adjustments, wait, and check the temp.
    selectivedisclosure 45 2012-06-08 06:22:26.0 login to vote score 1
    throwingknife: What are you talking about? There's a reason they call it "well done" -- that's the best kind!




    j/k

    I've heard that in restaurants, when the kitchen has a steak that doesn't look so good, they toss it into the "save for well done" pile. Because people who like well done steak don't really like steak.




    I agree, and I've heard the same thing. Blech! Well done steak is for the birds!

    youralt 6895 2012-06-08 06:34:22.0 login to vote score 1
    selectivedisclosure: I agree, and I've heard the same thing. Blech! Well done steak is for the birds!

    I've worked in Restaurants, there is such a pile.
    grahams 5 2012-06-08 08:31:45.0 login to vote score 1
    youralt: It worked!

    Nice! Always happy to bring meaty goodness to people's lives
    youralt 6895 2012-06-08 08:36:21.0 login to vote score 0
    grahams: Nice! Always happy to bring meaty goodness to people's lives

    Yep, I put the steak in the oven, put the pan on the burner, filled it with water boiled cubed potatoes in the water, once they were soft, drained them, pan back on the heat, oil add potatoes and some mushrooms and some salt, get them going. made a hole seared the steak, removed the steak and tented it, added worshestshire to the mushrooms and potatoes along with a bunch of arugala, let that wilt, plated and ate.

    it was good.
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