Gravy's Cooking Thread

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Isn't checking the temp every two minutes going to put a lot of holes and lose some juice that way?
 
Deathwing

Deathwing

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That aside, you cook steak often enough, you shouldn't need to poke it full of holes. The thumb method is technically less accurate but it's good enough to still get the steak to the correct temp.
 
Noodleface

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It's really easy here - I can eat a steak anywhere between rare and medium, I'm not too picky although medium rare is my preference. If I cook for family they all want them well done. So basically I just cook theirs to shit and cook mine until the steak feels right (thumb method). If mine comes out closer to medium it's fine for me, but doesn't happen often. If there's are burnt I don't give a shit.
 
T

The Ancient_sl

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Noodlemod_sl said:
It's really easy here - I can eat a steak anywhere between rare and medium, I'm not too picky although medium rare is my preference. If I cook for family they all want them well done. So basically I just cook theirs to shit and cook mine until the steak feels right (thumb method). If mine comes out closer to medium it's fine for me, but doesn't happen often. If there's are burnt I don't give a shit.
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You are breaking my heart, man.
 
BrutulTM

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Himeo_sl said:
Decided to buy a grill and fuck around with steaks. It's amazing how good food can taste if you cook it right.

My current recipe is:

1) 2 Tablespoons (roughly) of Olive Oil to coat both sides.
2) Montreal Steak seasoning (liberal use)
3) Let the steaks sit at room temp for about an hour.
4) Four minutes per side on highest temp to sear.
5) Turn heat to medium- low, and turn every 2 minutes while checking internal temp with a thermometer.
6) Take off the grill at 135 degrees F, (medium rare).
7) Let sit 5 minutes, with a tablespoon of grass fed butter melted on top.
8) Mouth orgasm.

My question is, can I improve on this? Any advice as far as herbs / seasonings etc?
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You can improve it very little if at all. You don't need to get fancy with steak, just salt and pepper, get a good sear, and don't overcook it. Everything else is just jerking off.
 
Joeboo

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BrutulTM_sl said:
You can improve it very little if at all. You don't need to get fancy with steak, just salt and pepper, get a good sear, and don't overcook it. Everything else is just jerking off.
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I agree, but a lot of that depends on the cut of meat too. If you have a nice cut of prime grade Ribeye or KC Strip you shouldn't need to add anything to it. If its a low-grade sirloin or something I might go ahead and use some marinades/oils and additional seasonings.
 
Adebisi

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The Ancient_sl said:
Science.The Food Lab: More Tips For Perfect Steaks | Serious Eats
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article_sl said:
By the end of40 minutes, most of the liquid has been reabsorbed into the meat. A small degree of evaporation has also occurred, causing the meat to be ever so slightly more concentrated in flavor.
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ancient_sl said:
No, what you do is salt it right out of the fridge, then let it sit the30 minutesto let it get to room temperature and let the moisture reabsorb. What you don't want to do is salt it just before cooking.
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BAM. Schlonged

Put some salt onthat
 
chaos

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BrutulTM_sl said:
You can improve it very little if at all. You don't need to get fancy with steak, just salt and pepper, get a good sear, and don't overcook it. Everything else is just jerking off.
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Pretty much my feelings. I used to top it with butter because I saw some steakhouse do it and my wife loved it, but I stopped and she didn't even notice because she loves the meat.
 
Hekotat

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joeboo_sl said:
Since I don't have a smoker, I occasionally make carnitas/pulled pork the ghetto way.

Crock pot it on low for 8-10 hours, then after I pull it all apart I put it on a baking sheet under the over broiler for like 10-15 minutes just to crisp up the tips & edges a bit to simulate the bark you'd get from a real smoker.

You can usually get a 3-4 lb pork shoulder to fit in a 6 qt crock pot.

I greatly prefer this method to a lot of recipes out there that will brown the shoulder on all sides in a skillet before adding to a crock pot for the slow cooking
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I don't either so this is exactly how I'd do it, now what about spice blends/seasonings/etc?
 
Joeboo

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Hekotat_sl said:
I don't either so this is exactly how I'd do it, now what about spice blends/seasonings/etc?
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Honestly, I'm a lazy mofo and I cheat. Pretty much every awesome BBQ restaurant here in KC sells their rubs in local grocery stores. I always keep a few shakers of rub from various places on hand.

My absolute favorite is Sweet Heat from Smokin Guns BBQ:
Smokin Guns BBQ Rubs & Sauces

Here's a store in KC that also sells all the local merchandise online(a lot of the restaurants in town don't necessarily sell their products online, a lot are in local stores only)

Kansas City BBQ Store - The Kansas City BBQ Store

They have literally hundreds of rubs and sauces. Its almost overwhelming
 
BrutulTM

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If you order sauce from Jack's Stack you should know that they will send you catalogs of outrageously expensive and delicious looking meat that can be shipped to your door. You have been warned.
 
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Sir Funk_sl said:
I feel like all this talk of tacos and carnitas is requiring a repost of this recipe:The Food Lab: The Best Way to Make Carnitas (Without a Bucket of Lard!) | Serious Eats
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I posted the link to the recipe for that literally less than 24 hours ago
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Sir Funk

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haha whoops, thought I looked back far enough--Iexpectedto see it posted already! Us MPLS boys on the same page, I guess. All this talk of carnitas makes me want to hit up Barrio! :p

For slow cooker carnitas, I've done it before. Rub is pretty simple, combine 1 Tbsp olive oil with 1 Tbsp oregano, 2 tsp cumin (might need to double it but that's the ratio). Throw it in the slow cooker with onion, garlic, jalapeno and the juice of 2 oranges. Remove when done, pull apart and broil to crisp!
 
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