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Go Back   REVscene Automotive Forum > Vancouver LifeStyles (VLS) > Food & Fine Dining

Food & Fine Dining Hungry? Come on down to Wings - Fun, Food and Drinks.
Top Restaurants in town? Got a good recipe to share? Share culinary info or post up photos of your delicious dish. #revsceneVLS

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Old 08-18-2011, 02:14 PM   #1
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Cooking a 32oz steak

a
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Old 08-18-2011, 02:21 PM   #2
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do A
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Old 08-18-2011, 05:43 PM   #3
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Going with A as well.

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Old 08-18-2011, 06:17 PM   #4
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Old 08-18-2011, 11:19 PM   #5
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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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Old 08-19-2011, 10:13 AM   #6
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Old 08-19-2011, 12:14 PM   #7
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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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Old 08-19-2011, 01:02 PM   #8
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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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Old 08-19-2011, 01:25 PM   #9
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i think you meant minutes.
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Old 08-19-2011, 04:43 PM   #10
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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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Old 09-13-2011, 05:16 PM   #11
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a

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Old 09-13-2011, 05:58 PM   #12
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[15-01, 11:33] ICE BOY i'm going to wrap my dick in a crepe and make you suck the filling

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Old 09-26-2011, 04:34 PM   #13
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a sounds easier! i'm hungry =)
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