Who Cooks?

tryfuhl · 09-14-2010, 11:11 PM

Not sure if anyone's posted this yet but I'll go ahead with my method.

Pull the steaks out at least an hour before you want to cook them. Go ahead and apply kosher salt and fresh cracked pepper liberally (no, the salt won't draw all of the juice out as some people claim, more likely to if you do it RIGHT before cooking as the steak won't have time to reabsorb any).

Cooking time really depends on the thickness of the steak. If it's an inch or under you might be able to do it all on the stovetop. If bigger you might want to finish in the oven.

What I do is pre-heat the oven to about 500 with a cast iron pan inside. Once it hits 500 bring the pan out to a burner on high and let it continue to heat a bit, 3-5 mins or so. Go ahead and use some sort of fat/oil, I like butter, yeah it's gonna burn because of the lower sizzle point, but it will give a great sear on the steak and doesn't taste bad. Some people will use olive or grapeseed oil or whatever. Sear steak on each side for about 2 mins (unless you have a thinner cut), with weight and/or lid if you want. Go ahead and move it to the oven for anywhere from 2-8 mins or so depending on cut and doneness. You could also broil it (I tend to do this more with tenderloins and ribeyes). I pull mine out a bit early because it will continue to cook up 5 degrees or so after coming out. Immediately transfer to clean surface (plate/platter, etc) and cover with a foil tent. After about 8-10 mins rest, enjoy.

12thMan · 09-14-2010, 11:12 PM

Great advice guys. Truly. The steaks were awesome.

I guess if I had to weigh in on who gave the most helpful advice - well let's put it this way, if this was American Idol, tonight was FRPLG's night.

Although I used a little from each person, FRPLG and Matty gave me the best cooking technique, I suppose. Oh, TMC and I forgot who else, the thumb thingy test worked too! Thanks to all.

I guess we can now hand this thread over to some newb who doesn't know how to cook mashed potatoes.

Lotus · 09-14-2010, 11:16 PM

never mind

tryfuhl · 09-14-2010, 11:18 PM

Quote:

Originally Posted by Mattyk

True, you want to sear the juices in. Unless you like eating shoe leather.

I have a friend who likes his steak well done. That's just criminal.

common myth actually

SmootSmack · 09-14-2010, 11:24 PM

Quote:

Originally Posted by 12thMan

Great advice guys. Truly. The steaks were awesome.

I guess if I had to weigh in on who gave the most helpful advice - well let's put it this way, if this was American Idol, tonight was FRPLG's night.

Although I used a little from each person, FRPLG and Matty gave me the best cooking technique, I suppose. Oh, TMC and I forgot who else, the thumb thingy test worked too! Thanks to all.

I guess we can now hand this thread over to some newb who doesn't know how to cook mashed potatoes.

So...did Buster like the steak? Is he staying for breakfast?

BleedBurgundy · 09-14-2010, 11:31 PM

So did someone here add the entry to Urban Dictionary? Or is that clown for real?

edit: isn't this our boy?

firstdown · 09-14-2010, 11:49 PM

Quote:

Originally Posted by BleedBurgundy

So did someone here add the entry to Urban Dictionary? Or is that clown for real?

edit: isn't this our boy?

Yep, thats him. I posted that site back a year or so a go when his name came up. Looks like he is now into NASCAR but he is wearing the skins colors burgundy, gold, & black.

FRPLG · 09-15-2010, 12:01 AM

Quote:

Originally Posted by 12thMan

Great advice guys. Truly. The steaks were awesome.

I guess if I had to weigh in on who gave the most helpful advice - well let's put it this way, if this was American Idol, tonight was FRPLG's night.

Although I used a little from each person, FRPLG and Matty gave me the best cooking technique, I suppose. Oh, TMC and I forgot who else, the thumb thingy test worked too! Thanks to all.

I guess we can now hand this thread over to some newb who doesn't know how to cook mashed potatoes.

I lied...I know how to cook a lot of stuff. I just take my steaks seriously. I could give a killer recipe for mashed potatoes. It's a PITB recipe though.

FRPLG · 09-15-2010, 12:05 AM

Quote:

Originally Posted by tryfuhl

common myth actually

Yeah actually it is but every cook thinks of it that way. There's actually no scientific evidence that it holds any juice in..it just creates probably the most universally adored flavor compounds in the world and does it fast so the meat can come of the heat sooner thereby keeping it more moist. Either way it is the right way to go. I say the same thing that Matty says so I don't look like a total snobby food geek. Great now I do.

EARTHQUAKE2689 · 09-15-2010, 01:05 AM

Quote:

Originally Posted by Schneed10

booooooooooooooooo!

Well I guess I am just weird like that, once I went to a steak joint and ordered medium and they brought me the most raw, vile, blood riddled piece of meat I had ever tasted. It only takes one bad experience I guess.

EARTHQUAKE2689 · 09-15-2010, 01:06 AM

Quote:

Originally Posted by SmootSmack

Anthony Bourdain doesn't like you

Well that sucks, I thought I made a good impression.

mredskins · 09-15-2010, 08:22 AM

Quote:

Originally Posted by BleedBurgundy

So did someone here add the entry to Urban Dictionary? Or is that clown for real?

edit: isn't this our boy?

I was reading through that and it remind me of his son, on a serious note I pray his son is doing well.

12thMan · 09-15-2010, 08:41 AM

Quote:

Originally Posted by FRPLG

Yeah actually it is but every cook thinks of it that way. There's actually no scientific evidence that it holds any juice in..it just creates probably the most universally adored flavor compounds in the world and does it fast so the meat can come of the heat sooner thereby keeping it more moist. Either way it is the right way to go. I say the same thing that Matty says so I don't look like a total snobby food geek. Great now I do.

Hey throw me that mashed potatoe recipe, I might be cooking Salmon later this week.

I need more good tips.

MTK · 09-15-2010, 08:48 AM

Quote:

Originally Posted by EARTHQUAKE2689

Well I guess I am just weird like that, once I went to a steak joint and ordered medium and they brought me the most raw, vile, blood riddled piece of meat I had ever tasted. It only takes one bad experience I guess.

Should have sent it back, any place that does steaks well shouldn't have a problem cooking it to your liking. Try medium-well sometime. It should only have a touch of pink.

firstdown · 09-15-2010, 09:38 AM

My wife makes great mash potatoes but we have found the ones allready made like the Bob Evans are pretty good.

Bob Evans Refrigerated Original Mashed Potatoes: A Review - Associated Content - associatedcontent.com

09-14-2010, 11:11 PM	#46
tryfuhl Gamebreaker Join Date: Mar 2008 Location: Waldorf, MD Age: 40 Posts: 12,514	Re: Who Cooks? Not sure if anyone's posted this yet but I'll go ahead with my method. Pull the steaks out at least an hour before you want to cook them. Go ahead and apply kosher salt and fresh cracked pepper liberally (no, the salt won't draw all of the juice out as some people claim, more likely to if you do it RIGHT before cooking as the steak won't have time to reabsorb any). Cooking time really depends on the thickness of the steak. If it's an inch or under you might be able to do it all on the stovetop. If bigger you might want to finish in the oven. What I do is pre-heat the oven to about 500 with a cast iron pan inside. Once it hits 500 bring the pan out to a burner on high and let it continue to heat a bit, 3-5 mins or so. Go ahead and use some sort of fat/oil, I like butter, yeah it's gonna burn because of the lower sizzle point, but it will give a great sear on the steak and doesn't taste bad. Some people will use olive or grapeseed oil or whatever. Sear steak on each side for about 2 mins (unless you have a thinner cut), with weight and/or lid if you want. Go ahead and move it to the oven for anywhere from 2-8 mins or so depending on cut and doneness. You could also broil it (I tend to do this more with tenderloins and ribeyes). I pull mine out a bit early because it will continue to cook up 5 degrees or so after coming out. Immediately transfer to clean surface (plate/platter, etc) and cover with a foil tent. After about 8-10 mins rest, enjoy. __________________ http://www.twitter.com/RedskinsRT

09-14-2010, 11:12 PM	#47
12thMan MVP Join Date: May 2005 Location: washington, D.C. Posts: 11,460	Re: Who Cooks? Great advice guys. Truly. The steaks were awesome. I guess if I had to weigh in on who gave the most helpful advice - well let's put it this way, if this was American Idol, tonight was FRPLG's night. Although I used a little from each person, FRPLG and Matty gave me the best cooking technique, I suppose. Oh, TMC and I forgot who else, the thumb thingy test worked too! Thanks to all. I guess we can now hand this thread over to some newb who doesn't know how to cook mashed potatoes.

09-14-2010, 11:16 PM	#48
Lotus Fire Bruce NOW Join Date: Sep 2008 Location: Hattiesburg, MS Posts: 11,434	Re: Who Cooks? never mind __________________ Bruce Allen when in charge alone: 4-12 (.250) Bruce Allen's overall Redskins record : 28-52 (.350) Vinny Cerrato's record when in charge alone: 52-65 (.444) Vinny's overall Redskins record: 62-82 (.430) We won more with Vinny

09-14-2010, 11:31 PM	#51
BleedBurgundy Playmaker Join Date: Feb 2004 Posts: 4,471	Re: Who Cooks? So did someone here add the entry to Urban Dictionary? Or is that clown for real? edit: isn't this our boy? __________________ "All natural institutions of churches, whether Jewish, Christian, or Turkish, appear to me no other than human inventions, set up to terrify and enslave mankind, and monopolize power and profit." Thomas Paine

09-15-2010, 09:38 AM	#60
firstdown Living Legend Join Date: Oct 2004 Location: chesapeake, va Age: 60 Posts: 15,817	Re: Who Cooks? My wife makes great mash potatoes but we have found the ones allready made like the Bob Evans are pretty good. Bob Evans Refrigerated Original Mashed Potatoes: A Review - Associated Content - associatedcontent.com

Who Cooks?

Parking Lot