Gravy's Cooking Thread

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lurkingdirk

lurkingdirk

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Complex. Sounds awesome, though. I prefer any prepared meat with a bone in it to be in the state where it falls off when it comes to my plate. T-bone steak being the obvious exception. But even then, it shouldn't be work to pull it away from the bone.

I'm coming to your place next weekend for ribs.
 
Joeboo

Joeboo

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Ok, so I decided to test out cooking a frozen steak tonight. Original link for reference:

joeboo_sl said:
I'll just leave this here:
If You Thaw Your Steaks Before Cooking, You're Doing It Wrong
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Experiment control group:
Here is a steak that I posted several weeks ago in this thread. My typical grilling experience with a fully thawed steak that is brought to room temperature before grilling(let it sit out for about an hour first)

joeboo_sl said:
My official argument against sous-vide steak
YGhX6nB.jpg


KC Strip, grill cranked as high as it will go(temp in lid reads about 700 degrees) 1.5 minutes on each side

Damn tasty medium rare steak in 3 minutes. Yeah, maybe there is 10% less pink meat than sous-vide, but it's also 98% less cook time. I'm done eating with the dishes done and the grill put back away before the sous-vide is even halfway ready.
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Now, here is the Ribeye that I cooked tonight. It was frozen when I took it out of the freezer, but it did sit out for maybe ~20 minutes before it ended up on the grill, as I was letting the grill heat up and getting other things ready for dinner, but it was far from thawed, it was still a frozen brick in the center.

Results:
First pic, get an overall sense for how pink it is all the way through, but the picture is a tad blurry(my phone sucks at taking super-close pictures of small objects in low light)
VLAL4tp.jpg


Second pic, using a flash so you can really see the pink. The flash makes the food overall look kinda gross, as the color is pretty washed out and abnormally bright, but you can at least get a better focus on how perfectly pink it is all the way through with almost no extraneous grey area around the edges.
mZoWeXs.jpg

My method for grilling the frozen steak was to put grill on high heat(thermometer registerd about 700 degrees when I put the steak on). Cooked on each side with lid closed for about 5-7 minutes per side. My typical thawed steak cooking method is to cook a steak on high heat for 2-3 minutes per side(depending on thickness), with grill open. So the frozen steak ended up getting quite a bit more heat and time in order for the center to not be raw. The steak was also allowed to rest under foil for 10 minutes before serving, to cook through just a tad more.

Very good results, not that my typical method results in a ton of grey/well done area, but this way the grey area is virtually non-existent rather than just small(but noticeable) Overall...I think I'd do it again, it turned out surprisingly well, especially for the first try. I guess the only small downsize is that with the frozen ribeye, the fat didn't melt real well in the frozen center, even though the meat pinked up nicely, so I just had to cut around the fat, it wasnt as soft as it could have been. That would be a pretty much non-issue with a leaner cut like a strip or filet though as opposed to the fattier ribeye
 
lurkingdirk

lurkingdirk

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That's interesting. I guess that's not something you could accomplish over charcoal. A hot frying pan could do it, though.

Also, rest your steaks longer than 10 minutes, man.
 
Joeboo

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lurkingdirk_sl said:
That's interesting. I guess that's not something you could accomplish over charcoal. A hot frying pan could do it, though.

Also, rest your steaks longer than 10 minutes, man.
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Hell, I have trouble even waiting 10 minutes, when tasty, sizzling steak is tempting my hungry stomach.
 
BrutulTM

BrutulTM

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All this nerding out over a 16th of an inch strip of well done steak is just silly. With a little practice it's very easy to cook a good steak either in a pan or on a grill and I don't really get all the science and carpentry going into trying to min-max your steak. I've been eating steak all my life and you just fucking cook it and eat it and don't overcook it and it's delicious.
 
Soygen

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Yeah, stop talking about cooking methods in the cooking thread! Maybe you should start an "Eating Thread" to avoid all this annoying discussion.
 
BrutulTM

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I guess I missed where I told anyone to stop talking about anything. I just don't think there is much bang for your buck with all this nonsense.
 
Soygen

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BrutulTM_sl said:
I guess I missed where I told anyone to stop talking about anything. I just don't think there is much bang for your buck with all this nonsense.
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True, you didn't say to stop talking about it. You call it silly and nonsense. The fact is that are better methods than "in a pan or on a grill". Does that mean that just slapping it in pan and eating it won't be delicious? No. Does it mean that there are ways to make it even more delicious? Yes.
 
Joeboo

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lanx_sl said:
thats why w/ sous vide, anyone can be a grill master.
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That was my original motivation for testing out all this steak stuff, it seems like frozen grilling yields the same results as sous-vide, in about 1/10th the time. Jackpot!
 
Lanx

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so i've been trying to make set and forget easy congee.

3 cups of rice a big pot (i use my pressure cooker) fill it up with water and probably a cup of soy sauce. salt/pepper a sliver of ginger.

i broke down a whole chicken and threw it in there. cooked on super low for 12 hours, everything congealed nicely. have to surface scrape the scum, fat oil that rises to the top 4hours in, otherwise its set and forget.

it's just rice and chicken, gotta be healthy right?
 
BrutulTM

BrutulTM

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Soygen_sl said:
True, you didn't say to stop talking about it. You call it silly and nonsense. The fact is that are better methods than "in a pan or on a grill". Does that mean that just slapping it in pan and eating it won't be delicious? No. Does it mean that there are ways to make it even more delicious? Yes.
Click to expand...
I just have my doubts that you could tell the difference with these so-called better methods in a blind taste test. Getting out your calipers to measure whether the gray stripe at the edge of the steak is 1/16" or 1/8" is just jacking off.
 
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