The Perfect Steak
Re: The Perfect Steak
Don't know what perfection tastes like, but it tasted quite well .
Just saying that the whole slow cooking does not not work.....
Just saying that the whole slow cooking does not not work.....
Re: The Perfect Steak
Don't know if it makes sense or not, but then again, I'm not a Michelin star chef, so what would I know.
I prepared it like Heston said in his video....
24 (well 22) hours in the oven on 50 degrees Celsius.
Tasted delicious.... Perfect rare steak, and a very crispy outside.
Served it with Burrata and tomatoes, which is an excellent combination. A nice bottle of 100 % Mourvedre to accompany it.... Tasty meal for sure
I prepared it like Heston said in his video....
24 (well 22) hours in the oven on 50 degrees Celsius.
Tasted delicious.... Perfect rare steak, and a very crispy outside.
Served it with Burrata and tomatoes, which is an excellent combination. A nice bottle of 100 % Mourvedre to accompany it.... Tasty meal for sure
Re: The Perfect Steak
Ah, I understand now. I pictured a "slow cook" the way you would do a smoked piece of meat on the grill. This way makes sense, I guess, as like a dry version of a sous-vide way to cook it evenly rare.Mescal wrote: ↑Sun Jan 20, 2019 6:18 amDon't know if it makes sense or not, but then again, I'm not a Michelin star chef, so what would I know.
I prepared it like Heston said in his video....
24 (well 22) hours in the oven on 50 degrees Celsius.
Tasted delicious.... Perfect rare steak, and a very crispy outside.
Served it with Burrata and tomatoes, which is an excellent combination. A nice bottle of 100 % Mourvedre to accompany it.... Tasty meal for sure
The only thing I'd be a bit worried about with this ultra-low temp method is that, at least as I understand it, meat should be raised above the temp where bacteria proliferate within an hour or two of the beginning of a cook. A bunch of places I can find suggest that doing Blumenthal's method may not be safe. But if you're an adult with no other health concerns, you can take a chance and probably be okay (just like you would with steak tartare). The searing stage may cook enough of the outside of the meat to kill off external bacteria and make it safe-ish. I'm not totally sure about this. I know the rules for sous-vide are similar and you do have to be careful.
Re: The Perfect Steak
Yeah, that's what the blowtorching was for....
Again, I tried it, and it worked. It tasted great and nobody got sick. Maybe I was just lucky
Again, I tried it, and it worked. It tasted great and nobody got sick. Maybe I was just lucky
Re: The Perfect Steak
Skimmed this thread....if it's been mentioned, cool. There are various cuts of steak (not marinating flap meat or braising meat). Some have more intermuscular fat than others, and this will determine *some of the cooking techniques. Basically, the more fat, the better to grill. Less fat, better in the white hot pans mentioned here. And though the French say the only contribution to the arts made by Americans is cast iron, other pans can be used equally well. The less fat contained in the cut will generally benefit, but not require, some sauce work. Filets are such a cut. And btw, these rules apply to other red meats and fish too.
And seasoning is an absolute given.
And seasoning is an absolute given.
Re: The Perfect Steak
yup, cooked properly and sometimes raw as well
Re: The Perfect Steak
I guess I just don't consider filet mignon steak, practically speaking, even if it is technically a steak cut. It's so different, and needs to be treated differently.
Dry-brining is a pretty universally effective technique for getting good salt-penetration in meat. But beyond that, there are so many regional and taste-related variations that it's impossible to say there's a "best" way or a "right" way. It's easier to talk about all the ways that steak can go wrong.
Dry-brining is a pretty universally effective technique for getting good salt-penetration in meat. But beyond that, there are so many regional and taste-related variations that it's impossible to say there's a "best" way or a "right" way. It's easier to talk about all the ways that steak can go wrong.
Re: The Perfect Steak
Weird. It's the only steak that stands alone as a cut and is also a large percentage (about a 1/3 of a Porterhouse and 1/4 of a T-Bone) of other cuts. As a Chateaubriand is to the 'roast' style and a Prime Rib is to ribeye as a roast, they aren't, but otherwise, yes.Hype wrote: ↑Tue Jan 22, 2019 7:13 amI guess I just don't consider filet mignon steak, practically speaking, even if it is technically a steak cut. It's so different, and needs to be treated differently.
Dry-brining is a pretty universally effective technique for getting good salt-penetration in meat. But beyond that, there are so many regional and taste-related variations that it's impossible to say there's a "best" way or a "right" way. It's easier to talk about all the ways that steak can go wrong.
A Top Sirlion needs to be treated differently too (no pan cooking), I say.
Re: The Perfect Steak
SR wrote: ↑Tue Jan 22, 2019 7:23 amWeird. It's the only steak that stands alone as a cut and is also a large percentage (about a 1/3 of a Porterhouse and 1/4 of a T-Bone) of other cuts. As a Chateaubriand is to the 'roast' style and a Prime Rib is to ribeye as a roast, they aren't, but otherwise, yes.Hype wrote: ↑Tue Jan 22, 2019 7:13 amI guess I just don't consider filet mignon steak, practically speaking, even if it is technically a steak cut. It's so different, and needs to be treated differently.
Dry-brining is a pretty universally effective technique for getting good salt-penetration in meat. But beyond that, there are so many regional and taste-related variations that it's impossible to say there's a "best" way or a "right" way. It's easier to talk about all the ways that steak can go wrong.
A Top Sirlion needs to be treated differently too (no pan cooking), I say.,,,nor a tri=tip
Re: The Perfect Steak
As for French chefs, in my experience they all have their own quirks and believe them to be unassailable, but if they are credible at all it starts with Escoffier
https://www.goodreads.com/book/show/273 ... r_Cookbook
https://www.goodreads.com/book/show/273 ... r_Cookbook
Re: The Perfect Steak
My reasoning is that a filet on its own is subtle and needs to be helped to really make it stand out. One reason why porterhouse/t-bone etc., are so popular (besides usually being quite large steaks) is that they tend to offer greater variation in flavour and texture.SR wrote: ↑Tue Jan 22, 2019 7:23 amWeird. It's the only steak that stands alone as a cut and is also a large percentage (about a 1/3 of a Porterhouse and 1/4 of a T-Bone) of other cuts. As a Chateaubriand is to the 'roast' style and a Prime Rib is to ribeye as a roast, they aren't, but otherwise, yes.Hype wrote: ↑Tue Jan 22, 2019 7:13 amI guess I just don't consider filet mignon steak, practically speaking, even if it is technically a steak cut. It's so different, and needs to be treated differently.
Dry-brining is a pretty universally effective technique for getting good salt-penetration in meat. But beyond that, there are so many regional and taste-related variations that it's impossible to say there's a "best" way or a "right" way. It's easier to talk about all the ways that steak can go wrong.
A Top Sirlion needs to be treated differently too (no pan cooking), I say.
I'd go so far as to place filet mignon in the same category as round and sirloin, not because they are similar in terms of toughness. They are obviously not. But, rather, they require similar degrees attention to flavour and texture (through appropriate cooking method) that, imho, rib, short loin and chuck cuts don't.
I'm being a bit silly, obviously. I think my thinking is really just: which steaks stand on their own with just salt (and maybe pepper), from a straight pan-fry or grill? And imho filet doesn't make that cut. It needs a sauce or more complex seasoning.
Re: The Perfect Steak
Well I agree here. The PH and t bone are literally the ny and filet as they run through the animal. The ny part ends where the top begins and on the other end, the ribeye. I crave the tenderloin though as I’m usually a ribeye and to a lesser degree a top (marinated) guy, it makes me get either creative or completely retro...even as a Wellington.
And I really only mentioned it because it a how to cook steak thread. Well, it depends on the steak
And I really only mentioned it because it a how to cook steak thread. Well, it depends on the steak
Last edited by SR on Tue Jan 22, 2019 12:28 pm, edited 1 time in total.
Re: The Perfect Steak
I don’t know of him . I’ll go back and read up on him. But to be classically trained, it goes directly to escoffier.
Re: The Perfect Steak
He's the chef of the Fat Duck, which is one of the most renowned restaurants in the world
Re: The Perfect Steak
Honestly, one of the worst steaks I've ever eaten was in Paris.
Re: The Perfect Steak
Ah, yup. I know of the fat duck and el burro too. They battled some years ago. He’s def classically trained.
Re: The Perfect Steak
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
Photo looked delish too
Re: The Perfect Steak
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.
Re: The Perfect Steak
Imho, objective factors:
- Quality of the beef.
- Salt.
- Proper done=ness / internal temp.
- Maillard reaction.