The Perfect Steak

off-topic conversation unrelated to Jane's Addiction
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Hype
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Re: The Perfect Steak

#41 Post by Hype » Tue Jan 22, 2019 1:04 pm

Honestly, one of the worst steaks I've ever eaten was in Paris. :lol:

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SR
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Re: The Perfect Steak

#42 Post by SR » Tue Jan 22, 2019 2:07 pm

Ah, yup. I know of the fat duck and el burro too. They battled some years ago. He’s def classically trained. :thumb:

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SR
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Re: The Perfect Steak

#43 Post by SR » Tue Jan 22, 2019 2:29 pm

Just read his take, though need to watch vid (eating alone in restaurant)...end of ride treat...no steak. Really interesting. And just the opposite of virtually every credible steak house I know of. They fire well over 1000 degrees to achieve the sear.

Photo looked delish too

Juana
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Re: The Perfect Steak

#44 Post by Juana » Thu Jan 24, 2019 12:52 am

I think a lot of it plays into whomever is cooking it and their taste. I have found many methods over the years but it also depends on your own preference and the preference of the people you're cooking for. That said the hot as fuck grilling a cowboy ribeye on both sides is a tried and true method. Knowing a few ranchers I get whatever cuts I want and normally depending on the cut I change up my methods between indoors or outdoors or if I don't feel like manning the pit I have reverse seared. But for me it comes down to preference.

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Hype
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Re: The Perfect Steak

#45 Post by Hype » Thu Jan 24, 2019 9:59 am

Imho, objective factors:
  1. Quality of the beef.
  2. Salt.
  3. Proper done=ness / internal temp.
  4. Maillard reaction.
Everything else is either an attempt to maximize or optimize some aspect of those details or just a traditional/regional/preference-based variation that may or may not actually make a difference to the end product.

Juana
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Re: The Perfect Steak

#46 Post by Juana » Fri Feb 01, 2019 8:45 pm

Image

Ain't no steak but I'm about to go on an adventure prepping this here fella for Sunday, I will post more pics as I prep. This is about 23lbs though so it should be tons of fun.

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