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Steak Dinner

Discussion in 'Social Life, Food & Drink, Travel' started by DNW, Jul 2, 2009.

  1. indesertum

    indesertum Well-Known Member

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    que?

    they're a little different but the basic idea is really thick steaks cooked in a medium temperature pan with longer cooking times and basting the steak with some butter and a little bit of garlic. it takes me maybe 40~45 minutes including resting times to cook.

    manton had a post about it.
     
  2. enjoiii

    enjoiii Well-Known Member

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    No surprise there. People standing in line to proclaim their love of undercooked beef is the food equivalent of dick measuring contests.

    Umm ok. I actually like my steak rare. Should I say I like it well done so I don't look like I am trying to hard?
     
  3. Rambo

    Rambo Well-Known Member

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    You had me up to the heiney and sriracha. Why put sriracha on that beautiful cow?
     
  4. DNW

    DNW Well-Known Member

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    You had me up to the heiney and sriracha. Why put sriracha on that beautiful cow?

    Not on it, just on the side. My taste buds won't activate until I have some sriracha on them.
     
  5. SField

    SField Well-Known Member

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    You had me up to the heiney and sriracha. Why put sriracha on that beautiful cow?

    Why not? A big hunk of meat gets incredibly boring with just salt and pepper.
     
  6. Mauro

    Mauro Well-Known Member

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    ^^you still have butter, garlic, rosemary, thyme ...etc

    I think direct heat is still the nest way to go for cooking a nice steak.
     
  7. VKK3450

    VKK3450 Well-Known Member

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    Depends on the steak.

    Really good dry aged strip / rib eye = Nothing but salt and pepper

    Some others I like with marinades, sauces, etc...

    K
     
  8. Petyot

    Petyot Well-Known Member

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    It was just about a medium rare, which was just about perfect for me. [​IMG]

    That is why I underlined "to my taste". I usually take my steak "blue".

    But once again, your meal looks excellent!! [​IMG]
     
  9. Petyot

    Petyot Well-Known Member

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    No surprise there. People standing in line to proclaim their love of undercooked beef is the food equivalent of dick measuring contests.

    Ummm ?? I actually like my steak rare and I also have a bigger dick than yours...[​IMG]
     
  10. Cavalier

    Cavalier Well-Known Member

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    Speaking of rare steaks.... I am often disappointed when I order medium rare and it's over cooked. I decided to order rare plus at Morton's and was served a cold, steak which was essentially blue on the inside.... From then on I order medium rare on the rare side but it always comes out overcooked [​IMG]
     
  11. Spatlese

    Spatlese Well-Known Member

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    On the topic of doneness, I’ve found my tastes have changed over the years. I used to prefer a nice bloody centre and really charred on the exterior. Now, I’ve leaned towards more even cooking throughout and less char. I still tend to order medium-rare in most cases if I’m eating out.
     
  12. SField

    SField Well-Known Member

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    Depends on the steak.

    Really good dry aged strip / rib eye = Nothing but salt and pepper

    Some others I like with marinades, sauces, etc...

    K


    A ribe eye is a little better since there's such a high fat content, but the concept of a big steak with nothing still gets me really bored.
     
  13. Manton

    Manton Well-Known Member

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    This thread is causing my anticipation for my new stove to go through the roof. I'm probably going to have steak every night for a month once it is installed.

    I thought you never cooked steak on the stove and had contempt for anyone who did? [​IMG]
     
  14. why

    why Well-Known Member

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    i dont see how that works. salting meat draws out more water through osmosis than protein. greater solute concentration outside draws more water outside.

    and i dont see how all said drawn proteins would be washed off in a rinse. there should still be more proteins on the surface than otherwise would be.


    Yeah, and steaks have blood in them too, right?
     
  15. premo

    premo Well-Known Member

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    How do you clean your skillet?
     
  16. DNW

    DNW Well-Known Member

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    How do you clean your skillet?

    Water, sponge, dry on the stove or with paper towel.
     
  17. VKK3450

    VKK3450 Well-Known Member

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    A ribe eye is a little better since there's such a high fat content, but the concept of a big steak with nothing still gets me really bored.

    I also like a nicely crusted strip with a pat of butter on top and only salt and pepper.

    But thats when I buy a 28+ day dry aged steak from the local butcher. The beefy flavour is condensed to the point I dont need much else.

    What kind of stuff do you like with other steaks?

    K
     
  18. rnoldh

    rnoldh Well-Known Member

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    Bastard!

    You are like one of those TV ads for dining.

    It looks so good that you can't resist.

    I'm not about to cook it ( though I commend your efforts ), but I'm off to have a ribeye[​IMG]
     
  19. DNW

    DNW Well-Known Member

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    Bastard!

    You are like one of those TV ads for dining.

    It looks so good that you can't resist.

    I'm not about to cook it ( though I commend your efforts ), but I'm off to have a ribeye[​IMG]


    I should send a bill The National Cattlemen's Beef Association.

    Ribeyes are my favorite, but for some reason the strip looked good to me at the butcher shop. And it's been a while since I last had a strip steak. I did remember, while eating the strip steak, why I vastly prefer the ribeye. It is a superior steak.
     
  20. matadorpoeta

    matadorpoeta Well-Known Member

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