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Steak Dinner

Threak

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Originally Posted by fcuknu
I wanna **** that steak....

This calls for a Steak Dinner Appreciation Thread
 

DNW

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Originally Posted by Petyot
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.
smile.gif
 

stant62

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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.
 

why

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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.
 

DNW

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Originally Posted by why
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.
 

indesertum

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Originally Posted by why
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.
 

j

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

DNW

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Originally Posted by indesertum
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.
 

DNW

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

You don't like it, teh Heiney?
 

j

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Originally Posted by DarkNWorn
You don't like it, teh Heiney?
it's crowding my icebox.
 

DNW

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Originally Posted by j
it's crowding my icebox.

My icebox, is, crowded with, teh Heiney.
 

Macallan9

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

whacked

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Originally Posted by Macallan9
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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