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Myths about cooking steak that need to go away (2013)

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Re: Myths about cooking steak that need to go away (2013)

#191

Post by cthalupa »

squeaky-clean wrote: post #180
weeksie wrote: post #36

Earlier quoted context omitted.

A strip is not a "cheaper" steak than a filet. Filet mignon is a fine cut, it's low in flavor but very tender which means that it tastes better when it's extra rare. Well marbled cuts of steak are usually better at mid-rare b/c the fat melts a little. I do like sous vide for very thick steaks with some marbling—so a strip is a pretty decent one for the dip. However, I've found ribeyes come out spongey when you sous v…

Filets absolutely can be and are dry aged. They're again just even more expensive than a dry aged strip steak. A filet is almost always more expensive than a strip, in the supermarket, at the butcher, or in the steakhouse.

>Filets absolutely can be and are dry aged. They're again just even more expensive than a dry aged strip steak.

Even as someone that has a dedicated dry aging unit, I don't know that I would recommend dry aging filet. I don't count the pellicle as waste, since I make use of all of it, but you do have to cut off a decent chunk - it's too tough to eat on the steak itself. The end result is that you just don't have a whole lot of steak left over.

You might see "dry aged" stuff for 2-3 weeks, and there's significantly less pellicle, but it's not nearly the same thing as something that goes for 60+ days.

Re: Myths about cooking steak that need to go away (2013)

#192

Post by tptacek »

ankaAr wrote: post #190
tptacek wrote: post #187

Earlier quoted context omitted.

It's too bad the Brazilians got the picanha, and will thus always be the South American champions of beef cookery. :P

I will not start a flame war, picanha is nice. You can add tira de asado, bife de chorizo, ojo de bife, bife angosto, matambre (also matambre a la pizza), entraña, vacio, cuadril, chorizo, morcilla, salchicha parrillera, lomo, roast beef (that is very tasty and cheap), chinchulines trenzados, riñones, tripa rellena.. you can add those to your repertory, but picanha is nice too.

Well played, friend. My counter-troll was deflected.

I'm less interested in how Argentina cooks steaks than I am in how they cut them. South American beef butchery is super interesting. I'm in Chicago, and there are a couple butchers here that are really into Brazilian and Argentine cuts.

We don't really burn our steaks here, but one very fair knock on American steaks is that they are super boring. Ribeye strip ribeye ribeye filet ribeye "sirloin". Bleh.

Re: Myths about cooking steak that need to go away (2013)

#193

Post by cthalupa »

tptacek wrote: post #189
bradleyjg wrote: post #12

If you haven’t heard the good news about the reverse sear yet, today is your lucky day. https://www.seriouseats.com/reverse-seared-steak-recipe

While we're (or, ok, I'm) nerding out on this stuff, let me put a word in for the idea that this is how you should cook a pork chop too . Like, exactly like a steak; maybe the only difference is that a pork chop likes a little big of sugar with the salt you apply an hour before cooking. Maybe take a chop to mid-rare instead of Pittsburgh blue rare, but otherwise: just like a steak . Kind of a revelation the first tim…

Most definitely.

For me one of the biggest revelations for cooking damn near everything was "of COURSE moisture ruins the ability to get a good sear, how did I not realize that before"

So many things come packaged wet, or at least moist, and then I'd get a pan ripping hot... and still have a mediocre sear.

It's something I learned for cooking steaks but has been pretty universally applicable.

Re: Myths about cooking steak that need to go away (2013)

#194

Post by ankaAr »

tptacek wrote: post #192
ankaAr wrote: post #190

Earlier quoted context omitted.

I will not start a flame war, picanha is nice. You can add tira de asado, bife de chorizo, ojo de bife, bife angosto, matambre (also matambre a la pizza), entraña, vacio, cuadril, chorizo, morcilla, salchicha parrillera, lomo, roast beef (that is very tasty and cheap), chinchulines trenzados, riñones, tripa rellena.. you can add those to your repertory, but picanha is nice too.

Well played, friend. My counter-troll was deflected. I'm less interested in how Argentina cooks steaks than I am in how they cut them. South American beef butchery is super interesting. I'm in Chicago, and there are a couple butchers here that are really into Brazilian and Argentine cuts. We don't really burn our steaks here, but one very fair knock on American steaks is that they are super boring. Ribeye strip ribey…

HEY! im moving to chicago soon, they have really nice butchery shops (and some are argentinians and not too good).

I think there is one way to cook for every one that is cooking. And you will find a lot of ways to cook them, some you will like, some you will not.

Lets do a hackers barbacue next time there!

Re: Myths about cooking steak that need to go away (2013)

#195

Post by CAPSLOCKSSTUCK »

tptacek wrote: post #131
iqanq wrote: post #47

Earlier quoted context omitted.

Why buy an expensive and tasty meat and put some sugary sauce on it? No offence intended, it's just that this baffles me. The only thing I would put on a steak besides salt is black pepper if I feel feisty.

Bearnaise, hollandaise, red wine reduction, roquefort cream, lemon + olive oil, salsa verde, green peppercorn, garlic butter, bordelaise, au poivre --- not saucing a steak is a wasted opportunity for deploying some of the world's great sauces.

Beautifully put.

Re: Myths about cooking steak that need to go away (2013)

#196

Post by halpert »

41b696ef1113 wrote: post #51
tptacek wrote: post #14

Earlier quoted context omitted.

100%. I've done just about everything you can do to a steak, and for the past year or so my bulletproof standard method has simply been "set toaster oven to 250, cook steak for 20 minutes until it's 110-115, then take it out and sear it". It's better than the circulator steaks.

I too think that sounds shockingly fast, but maybe I should re-visit my approach for oven temp. I throw steaks into a regular oven at 200F and I might wait 70+ minutes for a ribeye to hit 120F.

Have you tried measuring your oven temp? Maybe it runs cold.

Re: Myths about cooking steak that need to go away (2013)

#197

Post by halpert »

technofiend wrote: post #77
tedunangst wrote: post #4

Doesn't matter how it's cooked as long you put enough ketchup on it.

Hah. Try ordering a steak any temperature above medium or up at some NYC steak houses and they'll give you a charred hockey puck because they're assuming you're going to drown it in ketchup and can't taste the difference anyway. It's not always about meat quality or whatever stick the chef has up his butt about serving it barely warmed over. For some of us uncooked / undercooked bloody and gelatinous steak is downrig…

Have you tried just ordering your steaks medium rare? That's what I do, and I've never had the type of trouble you speak of ordering at steak houses in NYC.

Re: Myths about cooking steak that need to go away (2013)

#198

Post by enruwhuy »

1_player wrote: post #98
jmknoll wrote: post #91

Earlier quoted context omitted.

Not sure if this is what OP had in mind, but beef has a considerably larger carbon footprint than any other common protein source.

And considerably smaller carbon footprint than industrial emission and cars. The vegetables and grains grown 5000 miles away are being brought via land and sea thanks to petrol right to the vegan store one goes to shop at with their SUV. But yes, let's demonise the food we've evolved to thrive on. It's mental that this has become a controversial idea worth censoring.

Transportation overall is a huge emitter. Transportation of most food is only a very small part of that food’s emissions, from what I understand:

“GHG emissions from transportation make up a very small amount of the emissions from food and what you eat is far more important than where your food traveled from.”

(Source: https://ourworldindata.org/food-choice-vs-eating-local)

Re: Myths about cooking steak that need to go away (2013)

#199

Post by jeff18 »

tptacek wrote: post #117
jeff18 wrote: post #107

Earlier quoted context omitted.

How thick are your steaks and what temperature do they start at? My steaks take almost two hours following the Kenji method D: https://www.dropbox.com/s/4ez9pz35wrn7j1o/steak.png?dl=0

Assume a Whole Foods ribeye as the reference steak here. They should not take anything close to 2 hours (you'll note that Kenji's guide agrees). Turn your oven up!

I will give it a shot! Always excited to up my steak game.
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