The Food Thread

Yup. Since I got the 'beetus, I only had one bite of the roll/butter, but it was tasty.

Yeah that place is legit.

Any tips or recommendations on cooking a steak at home(no grill) for the first time?

There are plenty of Alton brown Gordon Ramsay favored chef recipes out there, but yes they all involve getting a cast iron skillet hot as fuck, searing on both sides, and finishing in the oven.

Oven time will depend on thickness and desired cooking temp which should be medium rare otherwise just give the steak to your dog.

That's not true. There are plenty of "sear in the rear" proponents out there. Personally I find it comes out better that way as well. And of course all the sous vide fuckers and that new school "don't defrost it, just cook it frozen" methodology.

Thanks for responses!

Any recommendations on types of steak? Does this methodology apply to all types of steaks?

Cooking a steak depends entirely on the cut. How thick it is, how fatty, how much bone, and so forth. Follow the advice above, but you're not going to get it perfect the first time. It takes practice, but it's fun. And, two large pieces of advice - if you're going to err in one direction, err toward under cooked, not over cooked. And, make sure you let the meat rest a good, long time.

(also, Gordon Ramsay's steak method is best imho)
How to Cook a Steak in a Pan - Gordon Ramsay - YouTube

lurkingdirk_sl said:

Cooking a steak depends entirely on the cut. How thick it is, how fatty, how much bone, and so forth. Follow the advice above, but you're not going to get it perfect the first time. It takes practice, but it's fun. And, two large pieces of advice - if you're going to err in one direction, err toward under cooked, not over cooked. And, make sure you let the meat rest a good, long time.

(also, Gordon Ramsay's steak method is best imho)
How to Cook a Steak in a Pan - Gordon Ramsay - YouTube

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You are sooo gay for Gordon Ramsey.

costanza.jpg

I have a total man crush on him, and I'm fine with admitting that. You're just jealous I don't hold you in the same esteem. You are, a fine specimen, however. I might experiment with you. No homo, though.

Hey, not for any reason in particular...anyone have the videos of the Gordon Ramsay look alike porn dwarf?

Is it okay to use a thermometer to check the inside temperature? Will the juices run out if I poke it before letting it rest? :\

Or is there another way to check?

(edit: just watched the video)

When you're checking the "doneness" of the steak using your hand, are you just pressing on the steak with a pair of tongs? I feel like I would mess that up pretty easily. Practice makes perfect?

Use a thermometer at first. You'll lose some juice, that is fine. Eventually you'll understand your pan, your cooktop, steaks in general, and just be able to look at the steak and know it is done.

And you just poke it with your finger for the finger test if you go that way. It isn't like it'll burn you.

BrutulTM_sl said:

I don't usually find that putting it in the oven is necessary unless you have a very thick steak. I don't mind my steaks on the rarer side, but even if you're going for a full on medium steak I think putting it in the oven is unnecessary unless it's an inch and a half thick.

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Same. I order my steak rare at restaurants. Even approaching medium-rare is more done than I like. I find that a typical Ribeye/KC Strip that is maybe 3/4 to an inch thick, I can just sear the shit out of each side for like 2 minutes(either in a cast iron skillet inside, or on a hot grill with the top open) and then they're done to my liking internally(rare). 10 minutes in an oven would put a steak of that thickness up into the medium range of doneness, and that's no good.

And for those of you that worry about your steak being "raw" in the middle. There's absolutely nothing harmful in the middle of a steak, no matter how red(or even blue) the middle is. Any bacteria growth on a steak is only going to happen on the exterior/the parts exposed to air. Searing the outside kills like 99.99% of anything bad that would be in a steak. That's also why you can't do that with ground beef though, as every bit of ground beef has been exposed to oxygen and could have bacteria growth, so that shit needs to be cooked properly all the way through, but not so in a steak.

I don't necessarily want the center of my steak to be cold & raw, but slightly warm and just beyond raw is delicious.

Went out to a restaurant tonight with the in-laws, six of us total. Each of us had 1/2 a fried chicken (4 pieces) 2 sides and bread for under $40 in TOTAL. Sometimes it's nice living in the sticks.

When it came time to fill our water glasses, the old lady waitress said someone had stole their water pitcher, so she used a used gallon jug of ranch dressing with the top cut out. Fucking cracked up.