[Greenstoner]

Any tips for making a steak ?? What do I have to do to have it medium rare?

Is it possible to achieve this with simply pan and oil ?

I dont want too much hassel and bring out the grill ....

[ShadowBun]

why dont you just stove it.

to prepare it just salt it, sauce it etc so all the flavor are in there.
then wrap it with tinfoil and just do it

[Great68]

You can cook a good steak in a frying pan, you just have to use high heat. A cast iron pan works well because it has a large thermal mass, and keeps its temperature when you put the steak in.

Make sure you pull the steak from the fridge and let it rest a good 15-20 minutes before you cook it. Season with spices of your choice, but only salt it just before it goes in the pan.

[unit]

sear it on a skillet, finish it in the oven. perfect steaks

[TekDragon]

1) Get a good cut of steak. Prime rib steak always goes over well for me.
2) Rarity is how you like it. Nothing more than medium rare. Personally, I love mine between blue and rare.
3) Rub down with salt and fresh cracked pepper. Don't over do it, just enough to coat it and help the natural flavours come through.
4) On the BBQ, on the stove, or in the oven. It's your choice. I prefer the BBQ myself. Pan sear, however, is great. The trick for doing a great steak is patience. If you're doing it in the pan, little bit of oil. Hot pan, cold oil, then toss in that steak. You want it to cook hot fast and have a nice "crust" on the outside. Just watch it if you finish in the oven, you don't want it to overcook on you.
5) A small dollop of cold butter on top to melt and give a bit of that extra flavour.

[penner2k]

To check how rare it is a good indication is to use the palm of your hand as a guide..
Put your thumb and Index finger together. Using your other hand push down on the palm. Do the same with the steak. If they feel similar that means your steak is rare. Doing the same with the middle finger would be sorta medium rare.. Ring finger would be medium. Pinky would be Well done.

[penner2k]

Also if you are gonna be doing it in the pan dont use olive oil. Olive oil is good for lower heats but is pretty bad for you when heated up really high.

Below 212 F
–Cooking Methods
Boil, steam, scald, stew, simmer, steep, parboil, salad dressings
–Oils You Should Use
Unrefined canola oil (smoke point is below 225 F)
Unrefined flaxseed oil (smoke point is below 225 F)
Unrefined safflower oil (smoke point 225 F)
Unrefined sunflower oil (smoke point is below 225 F)

Below 320 F–Cooking Methods
Low-heat baking, light sauté, pressure cooking
–Oils You Should Use
Unrefined corn oil (smoke point is below 32 F)
Unrefined peanut oil (smoke point is below 320 F)
Semirefined safflower oil (smoke point is below 320 F)
Unrefined soy oil (smoke point is below 320 F)
Unrefined high-Oleic sunflower oil (smoke point is below 320 F)
Unrefined walnut oil (smoke point is below 320 F)

Below 375 F
–Cooking Methods Baking sauté, stir-fry, wok cooking
–Oils You Should Use
Semirefined canola oil (smoke point is below 350 F)
Refined canola oil (smoke point is below 400 F)
Refined corn oil (smoke point is below 450 F)
Unrefined olive oil (smoke point is below 320)
Refined peanut oil (smoke point is below 450 F)
Refined safflower oil (smoke point is below blow 450 F)
Unrefined sesame oil (smoke point is below 350 F)
Semirefined sesame oil (smoke point is below 450 F)
Semirefined soy oil (smoke point is below 350 F)
Refined soy oil (smoke point is below blow 450 F)
Semirefined sunflower oil (smoke point is below 450 F)
Refined high-oleic sunflower oil (smoke point is below 450 F)
Semirefined walnut oil (smoke point is below 400 F)

Below 500 F
–Cooking Methods
Sear, brown, deep-fry.
–Oils You Should Use
Refined avocado oil has a smoke point of below 520 F, the highest temperature of all the plant oils.

[Greenstoner]

awesome tips guys !!!

Garlic, butter and pepper sounds very nice

[Greenstoner]

To check how rare it is a good indication is to use the palm of your hand as a guide..
Put your thumb and Index finger together. Using your other hand push down on the palm. Do the same with the steak. If they feel similar that means your steak is rare. Doing the same with the middle finger would be sorta medium rare.. Ring finger would be medium. Pinky would be Well done.

this tip is pretty cool.. lol

[MoBettah]

Use butter instead of oil.

[TOS'd]

mmmmm blue rare

[sonick]

Sear both sides on super high heat, then stick it in a hot oven under BROIL until desired doneness.

Rib eye ftw.

[hirevtuner]

depends on the cut of steak, generally rib eye or prime rib is really good
seasoning is important as well

[Senna4ever]

...and remember to wrap it with bacon, especially if it's a tenderloin!

[TekDragon]

Use butter instead of oil.

Butter has a low burn temperature. Please don't use pure butter. As already stated, do not use olive oil. if you feel the need to use either of these, use a 2:1 ratio of butter to canola oil, or 2:1 of olive to canola oil. What this will do is raise the burn temperature of the butter/olive oil so you can use it at a higher heat.

Also, for choosing a steak, I have found that a butcher shop yields much better steak than superstore/safeway/save on foods/etc

[SkinnyPupp]

Also if you are gonna be doing it in the pan dont use olive oil. Olive oil is good for lower heats but is pretty bad for you when heated up really high.
Even better advice would be to never use plant oils in your cooking.

[Honyoung]

anybody know where to get good cheap steaks?
i kinda want to stay away from superstore

[Senna4ever]

Armando's in the Granville Island Public Market has very good quality meat and fair prices. Not cheap, but best bang for the buck. There's that meat shop by the Army & Navy on east Hastings that is apparently not bad.

[willystyle]

I personally never season my steak with salt prior to cooking that way it will retain all the moisture during the cooking process.

[Meowjin]

Even better advice would be to never use plant oils in your cooking.

ok, your an idiot if you honestly think olive oil is bad for you >:(

[bd0n]

1)Make sure when picking your steaks, they are at least AAA u need at least decent marbling or its not even worth the money or time.
2)Season your steak, i like Maldon or koshur for my salt, and fresh cracked pepper.
3)Let it rest before cooking(allow it to come to room temperature, it allows for even cooking), and pat dry, nothing sucks more then boiling your steak *puke*
4)cast iron pan (every kitchen should have one, as well as a wok) wait for the pan to be screaming hot (enough that when u drop water in it, it turns into balls) canola or lard, just enough to cover the pan
5) SEAR this is where the magic happens!! Make sure u let the steak get a hard sear, if u try to pick it up and it sticks, its not ready! once the browning is beautiful, flip often in order to move the blood evenly
6)slam that puppy in a hot oven 400 at lest to get to your desired doneness, i like to hand test it or thermo to get it perfect and as well flip often in the oven, no one wants a steak thts mid rare around but blue in the middle
7)Rest for at least 10 to 15 min on a wired rack (extremely important cause you will get that blood that will leave your steak make that beautiful sear soggy) covered in tin foil.
8)om nom nom time :)

[bd0n]

oh and if your not sure about the hand technique a fail proof method is, poke ur chin is medium, poke ur cheek is rare, poke your head, your fucked lol

[penner2k]

oh and if your not sure about the hand technique a fail proof method is, poke ur chin is medium, poke ur cheek is rare, poke your head, your fucked lol

Everyones facial structure is totally different...
At least the palm of your hand has muscle in it

[SkinnyPupp]

ok, your an idiot if you honestly think olive oil is bad for you >:(
Yeah go ahead and fry a steak in olive oil you dumb cunt

[sonick]

ok, your an idiot if you honestly think olive oil is bad for you >:(

Burnt (i.e. smoking) olive oil is very bad for you.

[hotong]

Well, first I start with a quality steak. USDA Choice at a minimum. Certified Black Angus is never a bad way to go. I like a ribeye or a KC strip, about 14 ounces. I season it with nothing more than kosher salt, fresh ground black pepper and some granulated garlic. Then I grill it approximately 2 minutes on one side, turn it over, approximately two minutes on the other side. Then I turn it back over to give perfect diamond shaped cross-hatches for a minute or two. Then back to the other side until internal temperature reads 98.6 on a probe thermometer. That's somewhat rarer than rare. Then I like to make a salad of steamed and chilled green beans and asparagus, heirloom tomatoes, fresh basil, sliced red onion, balsamic vinegar and extra virgin olive oil, seasoned with kosher salt and fresh ground black pepper and pile the salad on top of the steak, allowing the balsamic vinegar and olive oil to pool up on the plate with the natural juices from the steak and create its own sauce.

[Greenstoner]

i had success cooking it last night :D

and was amazed by the garlic and butter on the steak ... it was sooo good

[StealthFighter]

1)Make sure when picking your steaks, they are at least AAA u need at least decent marbling or its not even worth the money or time.
2)Season your steak, i like Maldon or koshur for my salt, and fresh cracked pepper.
3)Let it rest before cooking(allow it to come to room temperature, it allows for even cooking), and pat dry, nothing sucks more then boiling your steak *puke*
4)cast iron pan (every kitchen should have one, as well as a wok) wait for the pan to be screaming hot (enough that when u drop water in it, it turns into balls) canola or lard, just enough to cover the pan
5) SEAR this is where the magic happens!! Make sure u let the steak get a hard sear, if u try to pick it up and it sticks, its not ready! once the browning is beautiful, flip often in order to move the blood evenly
6)slam that puppy in a hot oven 400 at lest to get to your desired doneness, i like to hand test it or thermo to get it perfect and as well flip often in the oven, no one wants a steak thts mid rare around but blue in the middle
7)Rest for at least 10 to 15 min on a wired rack (extremely important cause you will get that blood that will leave your steak make that beautiful sear soggy) covered in tin foil.
8)om nom nom time :)


important step that almost everyone forgot. always rest your steaks. undercook your steaks a bit short of medium rare because the steak will keep cooking when you're resting it.


if you don't have a rack. use a smaller plate flipped upside down on a bigger plate. put steak on smaller plate. just lets the steak juice drip down. shouldn't be too much juice if you cooked it right.

[Meowjin]

Yeah go ahead and fry a steak in olive oil you dumb cunt

Burning any cooking oil can be bad for you. You shouldn't be using Extra Virgin Olive oil for frying as it has a lower smoke point. (420 degrees as opposed to just a regular olive oil which is ~450)

And you said "any plant seed oil is bad for you". There is no way in hell that olive oil is bad for you, to say so would be such a stupid and ignorant statement and I hope noone on this site takes that type of advice seriously.

[Meowjin]

important step that almost everyone forgot. always rest your steaks. undercook your steaks a bit short of medium rare because the steak will keep cooking when you're resting it.


if you don't have a rack. use a smaller plate flipped upside down on a bigger plate. put steak on smaller plate. just lets the steak juice drip down. shouldn't be too much juice if you cooked it right.

err, shouldnt you leave it in a shallow dish to let it resoak all the juices?

[SkinnyPupp]

Burning any cooking oil can be bad for you. You shouldn't be using Extra Virgin Olive oil for frying as it has a lower smoke point. (420 degrees as opposed to just a regular olive oil which is ~450)

And you said "any plant seed oil is bad for you". There is no way in hell that olive oil is bad for you, to say so would be such a stupid and ignorant statement and I hope noone on this site takes that type of advice seriously.
I never said all plant oil is bad for you, I said it's bad for COOKING. This thread is about COOKING A STEAK and COOKING AT HIGH HEAT. Things like olive oil, and oils that are actually natural and real are PERFECTLY FINE. But the ones that are used for high heat cooking (rape oil, sunflower, soybean) are NOT.

Stop trying to troll my posts, you'll get owned every time. Now go away.

[CP.AR]

Nothing to do with the actual cooking process but...
soak it in COCA COLA before marinating to make the meat more tender.

[TekDragon]

Nothing to do with the actual cooking process but...
soak it in COCA COLA before marinating to make the meat more tender.

My buddy does the same, but with a can of molson. It's a great idea if you have a cheap cut of steak. Otherwise, skip this and go with a good cut of steak.

[yuusha]

^ fuck that coca cola and beer shit. When making steaks, why be cheap about it?
Posted via RS Mobile (http://www.revscene.net/forums/announcement.php?a=228)

[TekDragon]

^ fuck that coca cola and beer shit. When making steaks, why be cheap about it?
Posted via RS Mobile (http://www.revscene.net/forums/announcement.php?a=228)

Why be cheap about it? Not everyone has a good butcher shop to go to. Sometimes you're stuck with a craving for steak and the only thing open around you at 11:30 at night is the fucking save on foods. But min.tee is right. Get a good cut of steak. Good marbling goes a long long way to having a steak that melts in your mouth.

[subordinate]

Soak it in coca cola...............

If you want to make a cheap cut more tender, get a meat tenderizer and slam it good.

Or soak it in a brine solution with a bunch of flavours for a couple of hours (i.e//celery, garlic, etc)

[penner2k]

Jack Daniels

[sunny_j]

i usually get filet mignons from costco (4-5 thick steaks cost around $30) and put some seasoning on it. warm the bbq up to about 600 and cook each side for 6-7 mins at 425-475. let it rest and then enjoy

[Meowjin]

I never said all plant oil is bad for you, I said it's bad for COOKING. This thread is about COOKING A STEAK and COOKING AT HIGH HEAT. Things like olive oil, and oils that are actually natural and real are PERFECTLY FINE. But the ones that are used for high heat cooking (rape oil, sunflower, soybean) are NOT.

Stop trying to troll my posts, you'll get owned every time. Now go away.

Almond oil 420°F 216°C
Avocado oil 520°F 271°C
Butter 350°F 177°C
Canola oil Expeller Press 464°F 240°C
Canola oil High Oleic 475°F 246°C
Canola oil Refined 470°F 240°C
Coconut oil Unrefined 350°F 177°C
Coconut oil Refined 450°F 232°C
Corn oil Unrefined 320°F 160°C
Corn oil Refined 450°F 232°C
Cottonseed oil 420°F 216°C
Flax seed oil Unrefined 225°F 107°C
Ghee (Indian Clarified Butter) 485°F 252°C
Grapeseed oil 420°F 216°C
Hazelnut oil 430°F 221°C
Hemp oil 330°F 165°C
Lard 370°F 182°C
Macadamia oil 413°F 210°C
Olive oil Extra virgin 375°F 191°C
Olive oil Virgin 420°F 216°C
Olive oil Pomace 460°F 238°C
Olive oil Extra light 468°F 242°C
Olive oil, high quality (low acidity) Extra virgin 405°F 207°C[/b]
Palm oil Difractionated 455°F 235°C
Peanut oil Unrefined 320°F 160°C
Peanut oil Refined 450°F 232°C
Rice bran oil 490°F 254°C
Safflower oil Unrefined 225°F 107°C
Safflower oil Semirefined 320°F 160°C
Safflower oil Refined 510°F 266°C
Sesame oil Unrefined 350°F 177°C
Sesame oil Semirefined 450°F 232°C
Soybean oil Unrefined 320°F 160°C
Soybean oil Semirefined 350°F 177°C
Soybean oil Refined 450°F 232°C
Sunflower oil Unrefined 225°F 107°C
Sunflower oil Semirefined 450°F 232°C
Sunflower oil, high oleic Unrefined 320°F 160°C
Sunflower oil Refined 450°F 232°C
Tea seed oil 485°F 252°C
Vegetable shortening 360°F 182°C
Walnut oil Unrefined 320°F 160°C
Walnut oil Semirefined 400°F 204°C

l2 smoke point.

Again, there is nothing wrong with frying in olive oil. As long as you are using the proper grade, and it's pure and depends on what your frying.

Also Greece has by far the largest per capita consumption of olive oil worldwide, over 26 liters per year; Spain and Italy, around 14 l

Also the life expactancy of greece italy and spain hover around the top 20. And I can assure you that their risk of heart disease and other ailments is also lower than other countries.

[Senna4ever]

Also Greece has by far the largest per capita consumption of olive oil worldwide, over 26 liters per year; Spain and Italy, around 14 l

Also the life expactancy of greece italy and spain hover around the top 20. And I can assure you that their risk of heart disease and other ailments is also lower than other countries.
Japanese cuisine uses no olive oil, and their life expectancy is #1 in the world, and the incidence of heart disease is also among the lowest. What's your point?

[Meowjin]

Japanese cuisine uses no olive oil, and their life expectancy is #1 in the world, and the incidence of heart disease is also among the lowest. What's your point?

that frying in olive oil isn't bad for you.

[penner2k]

Ok lets put this to a rest

Q: Does frying food in certain oils damage the oil (i.e. turn the oil into trans fatty acids or, somehow make the oil unhealthy to eat)?

A: The level in which it's "safe" to expose oil to heat greatly depends on the oil's structure (monounsaturated, polyunsaturated, and saturated). First let's look at what can happen to oils when they're heated and then we'll discuss the types of oils that we should be using.

The initial concern of many people (including the person who sent in the question) is that heating an oil will result in the formation of trans fatty acids.

http://www.tmuscle.com/img/photos/06-066-diet/image007.jpg

This is a viable concern because these unnatural fats have no place in a person's diet.

Here's an interesting story about nutritional advice and trans fats (humor me and keep reading).

A couple months ago I caught a dietitian being interviewed on a local TV show about proper nutrition for the average person. In the interview she stated that a person should NEVER consume alcohol and they should minimize their trans fat consumption. Call me crazy but shouldn't it be the other way around?? I can think of 3 reasons off the top of my head why alcohol in moderation is beneficial and ZERO reasons for ingesting trans fats. The moral of the story: Just because they have a degree and are on TV doesn't mean their word should be taken as gospel.

Okay, sorry to digress.

Heating oils will lead to the formation of trans fatty acids, but this isn't main problem.

What is really a concern is the oxidation of the fats and the formation of free radicals. Having excess free radicals bouncing around your system is a bad idea. Free radicals have been accused of being a huge player in cancer, heart disease, and aging (to name a few).

How can you prevent trans fatty acid formation and oxidation? Here are a couple steps and tips that you can use to keep your healthy fats healthy while cooking:

1) Reduce the heat. Most of us are always on the go. This can often result in quick food preparation. One of the easiest ways to cook something faster is to cook it at a higher heat. I know, I'm guilty of this all the time. It seems like the burner on my stove top has two settings – off and very high. Taking the extra time to cook your foods over medium heat will help curb heat induced oxidation of your foods and fats.

2) Add a little water to the pan. This great tip comes from Udo Erasmus. Keeping a little water in your pan will allow you to keep the temperature below 212°F (otherwise the water will boil off). Controlling the heat this way can help reduce damage to the oils.

3) Select your cooking oils carefully. The more double bonds (or unsaturated) an oil has, the easier it's oxidized. This is why cooking with flax or fish oil is a HUGE mistake. Cooking with olive oils is a fine choice; just don't blast them with heat. I recommend that you have two types of olive oil in your cabinet: extra virgin and virgin. The extra virgin is the more pure, less refined of the two and should be used on cold foods (salads, protein shakes, etc.) or after the foods have been cooked (on top of steamed vegetables). Virgin olive oil has been processed a little more and is thus usually cheaper. This is the better choice to use for cooking because you won't be paying extra for the antioxidants and phytochemicals that will just end up being damaged and/or destroyed during the heating process (as would be the case with extra virgin olive oil).

For high-heat cooking purposes, saturated fats (coconut oil or butter) or heat-stable oils such as peanut or avocado oil are good choices.

http://www.tmuscle.com/free_online_article/sports_body_training_performance_nutrition/man_fuel

[SkinnyPupp]

My main point wasn't even about health, it was the fact that vegetable oils taste worse than animal fat when cooking with them :lol

[Meowjin]

i agree with that.

try frying eggs in olive oil though :)

[penner2k]

try frying an egg in coconut oil..
so tasty :)

[Senna4ever]

try frying an egg in coconut oil..
so tasty :)

I like to fry/scramble my eggs in the left over grease from my bacon.

[Meowjin]

i love eggs.

[F1 4ever]

err, shouldnt you leave it in a shallow dish to let it resoak all the juices?

juice of a steak will not go back into the steak, it is not a fucking sponge.

[SkinnyPupp]

try frying an egg in coconut oil..
so tasty :)

I like to fry/scramble my eggs in the left over grease from my bacon.

Fry your bacon in coconut oil then fry your eggs in that. It's about as food gets :thumbsup:

[unit]

why fry bacon in oil? it releases enough fat on its own.

i always fry eggs in butter. i dont like doing it in bacon fat because it makes the eggs look kinda nasty.

[unit]

anyone ever ordered from here?
i live alone and hate going out to buy a single steak sometimes as its time consuming.

http://www.gourmetexpressltd.com/products.php?category=1

[subordinate]

why fry bacon in oil? it releases enough fat on its own.

i always fry eggs in butter. i dont like doing it in bacon fat because it makes the eggs look kinda nasty.

He said coconut oil, not regular oil.

Eggs in bacon fat is pretty darn tasty.

[SkinnyPupp]

why fry bacon in oil? it releases enough fat on its own.

i always fry eggs in butter. i dont like doing it in bacon fat because it makes the eggs look kinda nasty.
I prefer my bacon undercooked, so most of the fat on it doesn't get 'released'. It tastes much better that way, and the texture is better as well. Actually raw bacon is really fucking good too. Not the packaged kind filled with nitrites though - actual cured bacon.

[bcedhk]

i agree with that.

try frying eggs in olive oil though :)

try to stfu and get back on the op's topic


Everyone expect for majinhurricane posted good tips.. Make sure you use corse salt and pepper. I usually pat both the corse salt and pepper in , to prevent them from falling off.

I usually add a wrapped bunch of rosemary to "infuse" the oil/butter and leave it on their during cooking.. After the flip i will take the rosemary off. It does add a very light aroma to the steak.

Oh, and try to spoon the butter onto the steak when it cooks. This soaks the butter evenly and keeps it nice and moist..

here is a good youtube video.
YouTube- The Perfect Steak (Pro Version)

[yuusha]

^I've heard that you're not supposed to flip the steak over multiple times, which contradicts with that video's instructions (to give it 2 minutes on each side, flipping multiple times)...

[unit]

he didnt. he just rotated it. the heat was still only on each side once.

[Meowjin]

try to stfu and get back on the op's topic


Everyone expect for majinhurricane posted good tips.. Make sure you use corse salt and pepper. I usually pat both the corse salt and pepper in , to prevent them from falling off.

I usually add a wrapped bunch of rosemary to "infuse" the oil/butter and leave it on their during cooking.. After the flip i will take the rosemary off. It does add a very light aroma to the steak.

Oh, and try to spoon the butter onto the steak when it cooks. This soaks the butter evenly and keeps it nice and moist..

here is a good youtube video.
YouTube- The Perfect Steak (Pro Version) (http://www.youtube.com/watch?v=bxS-Ca32-pE)

awww poor baby :(

[Meowjin]

I prefer my bacon undercooked, so most of the fat on it doesn't get 'released'. It tastes much better that way, and the texture is better as well. Actually raw bacon is really fucking good too. Not the packaged kind filled with nitrites though - actual cured bacon.

I like it that way too.

What I really like though is this bacon i had in vietnam. It was grilled and had a super crunchy skin and just super soft meat under it.

damn good stuff.

[Greenstoner]

that video is similiar to the way i cook it ... it turns out good

[mikemhg]

All the tips have been said.

If you can get your hands on some Spanish Paprika or Smoked Paprika, I like to season my steaks with that along with Course Salt and Pepper, it makes a really good flavour to the steak.

You can buy Smoked Paprika at most stores.

[donot521]

I prefer cooking my steak on a pan, hot and fast. Costco steaks,they come in a 3-pack, about 1.25" thick, don't remember if it's a sirloin or rib-eye, all I remember is they're THICK lol

Anyways, I take the steaks out of the fridge and let it sit at room temp. for about 30mins prior to cooking. Then I heat up the pan, high heat. I do last minute seasoning. Hy's seasoning salt and fresh cracked pepper. That is all. No oil/butter necessary, cause the Costco cuts have nice fat on the edges and decent marbling.

I sear each side of the steak first to get some good browning going, to seal in the juice and get some steak fat going. Then I cook each side about 3-4mins. Only lifting the steak up to take a peek around the 2.5 minute mark. BAM! Medium Rawrrrr steak. Remember to let the steak rest for a few minutes before you devour it.

[Meowjin]

i just pan seared a sirloin in olive oil

mmmmm

[penner2k]

i just pan seared a sirloin in olive oil

mmmmm

Didnt you also claim to fuck an Olympic athlete without a condom? I think the last of your worries is gonna be the potential health risks of cooking olive oil at high heat.

[!oHenry]

If you have a thermometer, the internal temperature of a medium rare steak is 125-130F. Or, if you prefer, you can do the touch test. Relax your hand and touch your thumb to your middle finger. Feel the muscle just under your thumb. Your steak should feel bout the same for a medium rare.

Hope this helps

[Meowjin]

Didnt you also claim to fuck an Olympic athlete without a condom? I think the last of your worries is gonna be the potential health risks of cooking olive oil at high heat.

I never said I didn't.

[unit]

cooked an organic ribeye last night. was delicious.

[sonick]

i just pan seared a sirloin in olive oil

mmmmm

Olive oil ruins the flavour of the steak. Butter is a more complementary oil for steak imho.

[penner2k]

I never said I didn't.

http://www.revscene.net/forums/showpost.php?p=6832221&postcount=50

[Senna4ever]

Ok, stay on topic, dammit.

[drunkrussian]

1. when i worked at boston pizza back in the day, we put montreal steak spice on it. It's a combo of salt, pepper and a few spices i think.

Grilled it and used this method to tell doneness:
http://www.thecitycook.com/cooking/advice/general/000024

stupid fucking method to teach a lazy, tired 19 year old, which 75% of us were at the time.

2. also the thing to look for is the amount of marbling, which is fat, which is awesome

3. ialso believe that with a sirloin, u get all the good shit but because the bone is in, less work for the butcher, so u pay less

[mindcruising]

IMPORTANT!!! pat dry the meat before u do grill, this prevents the steak from steaming and it'll brown nicely simple salt and pepper or monteal steak spice works.

[scottsman]

That cooking video was more suitable for a blooper reel on the food network

[sonick]

stupid fucking method to teach a lazy, tired 19 year old, which 75% of us were at the time.

Even pro cooks and chefs use and teach the thumb-meat finger method.

[drunkrussian]

Even pro cooks and chefs use and teach the thumb-meat finger method.

oh yeah i know, i agree with the method. We were just all dumbasses lol

[TheSalesman]

does anyone else here use the george foreman grill?
I just use some montreal steak spice on the steak and throw it on the grill.
About 4-6mins depending on the thickness of it. DONE!

[drunkrussian]

About 4-6mins depending on the thickness of it. DONE!

that's what she said