Steak Dinner

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

  1. Threak

    Threak Senior member

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    I wanna fuck that steak....

    This calls for a Steak Dinner Appreciation Thread
     


  2. DNW

    DNW Senior member

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    Great pictorial!! The steak is overcooked for my taste but the whole meal looks excellent!
    It was just about a medium rare, which was just about perfect for me. [​IMG]
     


  3. stant62

    stant62 Senior member

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    I would say a little overcooked for my tastes... but that's personal preference. Good call on the sides too, I would have totally just destroyed the meat and not bother with sides, two thumbs up! Made me wish I dropped $80 to grab that 15lb hunk of ribeye at Costco today.
     


  4. track309

    track309 Senior member

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  5. why

    why Senior member

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    Salting will pull proteins to the outside of the steak, and rinsing the steak then rinses them away. Maillard reactions consequently will be reduced.

    So...uhhh...yeah.

    Purty.
     


  6. DNW

    DNW Senior member

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    Salting will pull proteins to the outside of the steak, and rinsing the steak then rinses them away. Maillard reactions consequently will be reduced.

    So...uhhh...yeah.

    Purty.


    There were plenty of maillards there. Stop being such an elitist.
     


  7. indesertum

    indesertum Senior member

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    Salting will pull proteins to the outside of the steak, and rinsing the steak then rinses them away. Maillard reactions consequently will be reduced.

    So...uhhh...yeah.

    Purty.


    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.


    how high of a temperature did you cook the steak in? i've tried the manton/alain ducasse/colicchio method a couple of times with varying results. one time i put in so much butter the steak practically braised.
     


  8. j

    j (stands for Jerk) Admin

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    You had me right up until the Heineken. Still, looks tasty. Glad I just ate.
     


  9. DNW

    DNW Senior 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.


    how high of a temperature did you cook the steak in? i've tried the manton/alain ducasse/colicchio method a couple of times with varying results. one time i put in so much butter the steak practically braised.


    The skillet was probably 4-500 degrees. It was real hot. Then, in the oven at 475 for about 8 minutes.
     


  10. DNW

    DNW Senior member

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    You had me right up until the Heineken. Still, looks tasty. Glad I just ate.

    You don't like it, teh Heiney?
     


  11. j

    j (stands for Jerk) Admin

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    You don't like it, teh Heiney?
    it's crowding my icebox.
     


  12. DNW

    DNW Senior member

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    it's crowding my icebox.

    My icebox, is, crowded with, teh Heiney.
     


  13. edmorel

    edmorel Quality Seller!! Dubiously Honored

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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.
     


  14. Macallan9

    Macallan9 Senior member

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    That steak is too well done for some of you? It looks fairly rare to me....
     


  15. whacked

    whacked Senior member

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    That steak is too well done for some of you? It looks fairly rare to me....

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


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