STEAKS!!!!!!!

[te0o]

I was hosting some friends and luckily had another specimen of that lovely Galician ribeye. Had to supplement it with some dull fillet though, what a waste of money that cut is...

The ribeye was amazing, one of the best I've had from that kind.

 

[Omega Male]

1.2 lb Borders ribeye with bone marrow gravy, buttered hispi cabbage, Tunworth (a Scottish soft cheese) mash, a couple of fried eggs and some South African GSM. A late, light lunch in Edinburgh.

 

[Lord Flashheart]

1.2 lb Borders ribeye with bone marrow gravy, buttered hispi cabbage, Tunworth (a Scottish soft cheese) mash, a couple of fried eggs and some South African GSM. A late, light lunch in Edinburgh.

What was the restaurant ?

 

[Omega Male]

What was the restaurant ?

Hawksmoor.

 

[venividivicibj]

1.2 lb Borders ribeye with bone marrow gravy, buttered hispi cabbage, Tunworth (a Scottish soft cheese) mash, a couple of fried eggs and some South African GSM. A late, light lunch in Edinburgh.

View attachment 2179289

Light?

 

[Omega Male]

Light?

Girl you are thicker than a bowl of oatmeal.

 

[venividivicibj]

Girl you are thicker than a bowl of oatmeal.

the thiccer the better

 

[Gibonius]

This guy is really good with the steak science videos:

 

[venividivicibj]

This guy is really good with the steak science videos:

It's his fault for overcooking? You know the meat is going to keep cooking after you take it off, why are you taking it off too late.

 

[edmorel]

The resting thing never worked for me. I thought I was doing something wrong but didn’t care. I remember seeing some chef say to let a steak rest for 30 minutes

The flipping the steak multiple times is something I’ve always done, just seems common sense that you can get a more even cook that way and I’m not that sensitive to gradient.

 

[brokencycle]

This guy is really good with the steak science videos:

Another interesting video about how hot of a pan to use.



Bonus, turns out reverse sear and sous vide create more evenly cooked steak, plus he claims it is easier and more relaxing to cook a steak. Best combo is allegedly reverse sear plus deep fry.

He does use the phrase "degrees Kelvin" so maybe we can ignore all his videos?

 

[double00]

what ? rest a steak to 'keep it juicy' ?!

here we rest it to let it dewater a bit more ( for ref we are cold searing fresh cut strip ), you get a better cut and a better chew .

don't overcook and rest your steaks folks .

 

[edmorel]

what ? rest a steak to 'keep it juicy' ?!

here we rest it to let it dewater a bit more ( for ref we are cold searing fresh cut strip ), you get a better cut and a better chew .

don't overcook and rest your steaks folks .

Honestly had not heard of cold searing but there is another myth, to get a cast iron as hot as possible and then throw the steak on. I used to do that and the smoke took about a week to clear out from my house.

 

[double00]

Honestly had not heard of cold searing but there is another myth, to get a cast iron as hot as possible and then throw the steak on. I used to do that and the smoke took about a week to clear out from my house.

fwiw we tend to cook steak on the medium side of medium rare .

in a nutshell cold sear starts with a thick strip on a cold nonstick pan , set range to medium high flip after 3 minutes and then again after 3 more .

after that reduce heat to medium , just flip the steak every two min until done . here we rest the steak before cutting , ymmv .

pretty much smokeless , cooks evenly , develops a nice crust .

sitting chicken is the other prep that cheats smoky fumes , back when we were dry roasting chicken it never failed to set off the alarm after 40 mins . since we've adopted the sittin' method that's no longer an issue . plus it's a superior cooking method in every way that I can think of .