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08-18-2011, 01:14 PM
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#1 | | RS has made me the bitter person i am today!
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| Cooking a 32oz steak
a
Last edited by DaFonz; 07-01-2017 at 12:49 AM.
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08-18-2011, 01:21 PM
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#2 | | Los Bastardo owned my ass at least once
Join Date: Jan 2010 Location: vancouver
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do A
__________________ Quote: |
[08-12, 00:25] Iceman-19 the owner was someone i knew. trusted him. that blew up in my face like i was a 19 year old jap girl at a bukkake party.
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08-18-2011, 04:43 PM
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#3 | | ninja edits your posts without your knowledge
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Going with A as well.
Remember to post pics!
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08-18-2011, 05:17 PM
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#4 | | I WANT MY 10 YEARS BACK FROM RS.net!
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__________________ Quote:
Originally Posted by Godzira  Does anyone know how many to a signature? | ..
Quote:
Originally Posted by Brianrietta Not a sebberry post goes by where I don't frown and think to myself "so..?" | | |
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08-18-2011, 10:19 PM
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#5 | | SFICC-03*
Join Date: Mar 2002 Location: richmond
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i dont get the constant flipping method.
isnt that like constantly cooling down the pan, and not letting it get hot again until the very end of the cooking?
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08-19-2011, 09:13 AM
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#6 | | Willing to sell body for a few minutes on RS
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| Quote:
Originally Posted by CRS Remember to post pics! | 
__________________ Quote: Originally posted by Girl
^ Yes it's sad when you stare at the shape of my penis through my overly skin tight jeans and not help but feel like a shameful little boy compared to me. | | |
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08-19-2011, 11:14 AM
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#7 | | Need my Daily Fix of RS
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how many ribs are in a 32oz.. if its 2 ribs then i would go option b
you can still have the butter and the sear after you roast it as per the the foodlab says to sear it after the roasting stage.
a 32oz may be hard to cook as a steak simply because it is too thick.. I dont think the steak would be cooked as evenly as it would in an oven and that I would be afraid of overcooking the outside when the inside is still too raw, even with low temperature. You might have drastic doneness variances with the stovetop method
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08-19-2011, 12:02 PM
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#8 | | I am Hook'd on RS
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Here's how I do it. < Through Trial and error + advice from Hotel Van's Head Chef at Griffins>
Sear it quickly all around.
Set oven to 180 F. Average time is 7-8 hours depending on your oven.
I use a meat thermometer and look for 135 F before pulling it out. Nice and medium Rare. Tent with foil, let sit for 20-30 minutes.
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08-19-2011, 12:25 PM
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#9 | | SFICC-03*
Join Date: Mar 2002 Location: richmond
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i think you meant minutes.
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08-19-2011, 03:43 PM
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#10 | | RS has made me the bitter person i am today!
Join Date: Apr 2002 Location: In your head
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I think I will do the bastardization of the two techniques. 200 degrees for an hour then an 8 minute sear per side with butter.
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09-13-2011, 04:16 PM
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#11 | | RS has made me the bitter person i am today!
Join Date: Apr 2002 Location: In your head
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a
Last edited by DaFonz; 07-01-2017 at 12:49 AM.
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09-13-2011, 04:58 PM
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#12 | | Summertime Sadness
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__________________ LSF22 (1-0-0) [15-01, 11:33] ICE BOY i'm going to wrap my dick in a crepe and make you suck the filling [[09-10, 11:34] ICE BOY liquor in the front, poker in the rear | |
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09-26-2011, 03:34 PM
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#13 | | Banned (ABWS)
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a sounds easier! i'm hungry =)
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