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Steak

Old 08-03-2019, 05:48 PM
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Default Steak

Well after a long week and having the house to my self I figured I'll try pan frying a steak again. Never really worked out for me in the past but nobody but me eating so ill try again. Picked up a nice looking bone in rib eye to try. As I was getting ready to cook it I was contemplating olive oil, vegetable oil, or butter. That when I thought about the fat on the steak. I cut a chunk off and tossed it in the stainless pan for a bit and it gave me plenty of oil to cook with. Stayed simple with salt and pepper and cooked it to about med, med rare. Sat down to eat and holy crap, I think I've broke the code on pan frying a steak.

Rib eye has sweet tasting fat and I usually save a small peice for every bit but not this time, i guess using the fat for oil made the whole steak taste like that. Is this the trick or did I just get luckey?
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Old 08-03-2019, 05:56 PM
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Every piece of meat is different. I had a cheap piece of meat that set the bar for me. Cooked over a bed of coals. Chasing it ever since. 12.95 for three tbones. It'll never happen again for that price, but the texture, taste, and price is unachievable today.
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Old 08-03-2019, 06:04 PM
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Season and bake in the oven at 200 until internal temp reaches 105, take steak out put on cooling rack and oil. Have a cast iron skillet heated to 450 (you need a point and shoot thermometer). Sear each side for 30 seconds.
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Old 08-03-2019, 07:15 PM
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Yup. Started doing the reverse sear method recently...amazing.
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Old 08-03-2019, 07:38 PM
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I did a couple of bone in ribeyes tonight, too. Sous vide at 129 degrees for an hour with salt, pepper, rosemary, garlic, and EVOO. Quick sear on each side in a screaming hot cast iron pan with some butter. Outstanding!
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Old 08-03-2019, 07:40 PM
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Originally Posted by yak_n_fish View Post
I did a couple of bone in ribeyes tonight, too. Sous vide at 129 degrees for an hour with salt, pepper, rosemary, garlic, and EVOO. Quick sear on each side in a screaming hot cast iron pan with some butter. Outstanding!
So what do you do? Season it, vacuum seal it, put it in the water with the heater thing until it reaches temp then grill it?
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Old 08-03-2019, 07:45 PM
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Pretty much. You can definitely grill it, but most of the time I do the quick sear in the cast iron pan.
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Old 08-03-2019, 07:54 PM
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Originally Posted by yak_n_fish View Post
Pretty much. You can definitely grill it, but most of the time I do the quick sear in the cast iron pan.
once it reaches temp do you take it immediately out or let it sit at temp for a while?
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Old 08-03-2019, 08:12 PM
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That's one of the great things about sous vide. You could keep it at temp for hours before you finish it. It will not over cook. It will stay at that temp until you do something. Also why restaurants use sous vide and can get you a med-rare steak in minutes if they choose.
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Old 08-03-2019, 08:12 PM
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Pan sear ribeyes regularly. Season how you like it, small amount of extra virgin olive oil, a little above medium heat, sear one side for a few minutes then the other til medium rare. Very good and quick.

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Old 08-03-2019, 08:47 PM
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Love pan sear. Always save some of the fat when processing meat and let it render before frying. Same thing with Pork. Cooking with the lard does flavor it better naturally.
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Old 08-03-2019, 09:30 PM
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I picked up a sous vide clamp from Aldi this past winter for around $49. Works flawlessly and creates fabulous food including steaks!
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Old 08-04-2019, 04:55 AM
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Fat = flavor
the only cut that defies this is filet mignon
glad you enjoyed it....Yummie!!!
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Old 08-04-2019, 04:57 AM
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Good with ribbed cast iron frying pan. Get it smokin' hot and throw that steak on!

FAT=my gut
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Old 08-04-2019, 08:22 AM
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Reverse sear on a cast iron plate using the marbling from a quality cut, melted on the plate is the only way to cook steak IMO.
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Old 08-04-2019, 10:11 AM
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Originally Posted by SeaCat22 View Post
Love pan sear. Always save some of the fat when processing meat and let it render before frying. Same thing with Pork. Cooking with the lard does flavor it better naturally.
It's how I'll do it from now on. I've always been happy with how I grill them but after last night's steak, I won't mind eating a pan cooked steak anymore.
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Old 08-04-2019, 11:00 AM
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Love a steak.
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Old 08-04-2019, 02:53 PM
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I have been buying bacon wrapped fillets from a local butcher shop...….$8.50 each and very good. The last time I went in to get some, a cute young blonde asked me if I had tried the bacon wrapped sirloins. I told her I had not and she said that she thought they were every bit as good as the fillets. I tried them and she was not lying. Only $4.75 each and they really are good . I do them on the grill. Put them down on high heat to sear then turn down the heat and cook around 5 minutes each side. Very good. I think we'll do steaks tomorrow night.
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Old 08-04-2019, 08:38 PM
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Originally Posted by yak_n_fish View Post
That's one of the great things about sous vide. You could keep it at temp for hours before you finish it. It will not over cook. It will stay at that temp until you do something. Also why restaurants use sous vide and can get you a med-rare steak in minutes if they choose.

You can definitely overcook in a sous vide. The texture gets weird if you go too long and the flavor changes if gone too long. It taste like a pot roast if overdone. Medium rare pot-roast with the texture and mouthfeel of a mushy boiled peanut. Only took 5 hours to get that effect. 3 hours is about right IMHO
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Old 08-04-2019, 08:39 PM
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I make my own smoked ghee and use that. Tallow works great as well.
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