Talk of The Villages Florida - Rentals, Entertainment & More
Talk of The Villages Florida - Rentals, Entertainment & More
#16
|
||
|
||
|
|
#17
|
||
|
||
Cast Iron is king!
Quote:
Check out Gordon Ramsey and look up steak recipes. He uses butter and lots of it for those that say it will scorch, he seems to be doing pretty well for himself. LOL But seriously, he has a reciepe for cooking steak with fresh herbs, butter and garlic. You actually baste the steak with the butter. https://www.youtube.com/watch?v=n70usVID7lo We prefer lodge cast iron pans just FYI |
#18
|
||
|
||
ding ding ding...we have a winner!
Quote:
So, I cook a ribeye steak every day. They are coated in butter, with much salt. I use the Breville Joule and app. You would do well to find one on eBay that is used and will be cheaper. You would be best served in purchasing a container like EVERIE sells. Worth getting the neoprene cover to keep the water temp better regulated over longer cooking times, but not necessary. You are not putting high heat around the steak to reach an internal temperature like in an oven, nor cooking from the inside out like in a microwave. The steak is already AT that temperature throughout. You can remove it a couple of hours later and it is nearly the same. I take the sacrificial zip-lock bag out of the water, slice it open (cuz its hot!) and completely dry the steak with paper towels. I THEN have a pan at very high heat to cook each side for about 2 minutes tops to form the pleasing crust. Sometimes I just skip this step. It is NOT cooking it; just putting a crust (or garlic butter/rosemary flavoring) on the surfaces. Cooking on the stovetop, as previously mentioned, WILL smoke the house up! It works just fine, but you will tire of this quickly. I cook hundreds of steaks per year for myself and this is the far superior method. Easy and perfectly cooked. This is why fine restaurants use this method. This might be worth looking into for your own benefit. |
#19
|
||
|
||
Unless I missed it, nobody mentions one of the most important pieces of equipment needed to properly cook a steak to temperature. Experienced cooks can feel when a steak is done to their liking (most of the time). Most home cooks can't do this. You need a really good instant read thermometer that measures very near the tip of the probe. And remember that it will continue cooking a little after you take it off the heat.
|
#20
|
||
|
||
Quote:
__________________
Do not worry about things you can not change |
#21
|
||
|
||
Quote:
__________________
Do not worry about things you can not change |
#22
|
||
|
||
Quote:
Once sous vide to rare, I have used my torch to quickly sear. Zero smoke and a perfect steakhouse crust. My sous vide is commercial, but over 8 years old. I can use the bath it came with, or if it’s just something small I have used a deep stock pot. Our son just opened their 5th restaurant, he sent pics of the new sous vide equipment. Rep is sending me a smaller version, for us to try. Holiday gift coming early…Can’t wait.
__________________
Do not worry about things you can not change |
#23
|
||
|
||
I had been taught that as well. But I can't feel the doneness of a two inch thick steak, especially if it has a good crust on it. And the Thermapen I use was recommended to me by a professional chef. He told me that every rule has its exceptions.
|
#24
|
||
|
||
Cast iron pan is best. Add the garlic butter when you're serving the steak.
|
#25
|
||
|
||
Quote:
|
#26
|
||
|
||
I second the sous vide suggestion. The machine is not expensive and it is an easy process the learn. Even cheaper cuts come out beautifully.
If you have been to a high end steak place like Ruth's Chris they sous vide everything to ensure perfect doneness. |
#27
|
||
|
||
Go to Walmart or Target and get a disposable grill (you can use it more than once if you buy more charcoal) and grill your steak. There are also small, propane grills. We like to season with Montreal Steak Seasoning.
|
#28
|
||
|
||
Quote:
Using such a griddle on a stove and getting it hot hot hot can get similar results. You can read the review here: Cooklife 12-inch Cast Iron Double-Handled Griddle review - a smooth cooker - The Gadgeteer There are cheaper cast iron pans out there, but I can speak from experience that this particular one laughed off 650F with no issues.
__________________
------------------------------------------------ Garry Briar Meadow |
#29
|
||
|
||
The other reason not to use a non-stick pan is the coating will out-gas harmful fumes if it gets too hot. I use carbon steel if we aren’t grilling, and use tallow for the fat. Garlic butter can be added after it’s cooked. There are tons of YouTube videos on this topic.
|
Reply |
|
|