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-   -   Cooking steak differently (https://www.cotep.org/forum/showthread.php?t=10538)

skosh69 03-18-2015 08:32 PM

Cooking steak differently
 
I'm sooooo gonna try this!!!!

http://www.youtube.com/watch?v=GZ4xl7XJM08

jmlutz 03-18-2015 08:42 PM

I dunno, looks like they just knocked the horns off that cow and wiped its' a$$:eek: That's way too rare for me...

Rick McC. 03-18-2015 09:47 PM

Hell no; that looks perfect!

I'm going to try it; but I'll do the finish sear on the grill instead of in a skillet.

Big gary 03-18-2015 09:53 PM

I wanna try it too, but different
 
Think I will go low and slow on the pellet smoker then hit the weber hard for sear. Thanks for sharing.

Caleb 03-18-2015 10:02 PM

Quote:

Originally Posted by jmlutz (Post 104953)
I dunno, looks like they just knocked the horns off that cow and wiped its' a$$:eek: That's way too rare for me...

Agreed.......

edgehill 03-18-2015 10:07 PM

When I was part of the photography team that covered Talladega, we used to get steaks that size and smoke them, then hit them on the grill briefly before cutting into them.

skosh69 03-18-2015 11:47 PM

Quote:

Originally Posted by jmlutz (Post 104953)
I dunno, looks like they just knocked the horns off that cow and wiped its' a$$:eek: That's way too rare for me...

Quote:

Originally Posted by IamCaleb (Post 104963)
Agreed.......

Y'all are wussies, real men eat their steaks med rare. :D

Just messin' with ya. nanner

milkmanjoe 03-19-2015 03:46 AM

Quote:

Originally Posted by edgehill (Post 104964)
When I was part of the photography team that covered Talladega, we used to get steaks that size and smoke them, then hit them on the grill briefly before cutting into them.

This is how we cook ours up here in SC..... smoke em.....grill em........but down in Fl my wife uses the same method as in the video. Always fantastic.

Lonestar grips. 03-19-2015 05:36 AM

ha, ovens and frying pans for a steak? no thanks, that's way too much work.

the key to a good steak is a well seasoned charcoal grill. soak the steaks in whiskey for an hour before you put them on the grill, brush on melted butter, add salt and pepper. wait till blood starts pooling on the top of the steak, flip it and add the butter, salt and pepper. once the second side looks like the first you're ready to rock.

tastes so good it makes you wanna slap your Mama.:D

LittleGator 03-19-2015 07:52 AM

Quote:

Originally Posted by Lonestar grips. (Post 104972)
ha, ovens and frying pans for a steak? no thanks, that's way too much work.

the key to a good steak is a well seasoned charcoal grill. soak the steaks in whiskey for an hour before you put them on the grill, brush on melted butter, add salt and pepper. wait till blood starts pooling on the top of the steak, flip it and add the butter, salt and pepper. once the second side looks like the first you're ready to rock.

tastes so good it makes you wanna slap your Mama.:D

This I like. . . will have to try it out next time.

RandallZ 03-19-2015 10:39 AM

For the past coupla years, I've been cooking most meat, fowl, and fish sous vide. Just like the best-of-the-best restaurants. Perfectly done every time, and can make really tough cuts as buttery as tenderloin.

milkmanjoe 03-19-2015 10:50 AM

Quote:

Originally Posted by RandallZ (Post 104980)
For the past coupla years, I've been cooking most meat, fowl, and fish sous vide. Just like the best-of-the-best restaurants. Perfectly done every time, and can make really tough cuts as buttery as tenderloin.


Just read up on that, very interesting. Thanks for that tip.

edgehill 03-19-2015 08:40 PM

Quote:

Originally Posted by RandallZ (Post 104980)
For the past coupla years, I've been cooking most meat, fowl, and fish sous vide. Just like the best-of-the-best restaurants. Perfectly done every time, and can make really tough cuts as buttery as tenderloin.


I've thought of going that route. Do you have a home made setup or did you buy a machine?

DrHenley 03-20-2015 08:22 AM

Quote:

Originally Posted by jmlutz (Post 104953)
I dunno, looks like they just knocked the horns off that cow and wiped its' a$$:eek: That's way too rare for me...

Like my next door neighbor used to say: "Poke it and if it says 'MOO' it's not done yet." :D

That steak is not even close to rare. What we would call medium (pink, not red) (medium rare is a warm RED middle, rare is a cold red middle)

How anyone can actually enjoy eating overcooked steak is beyond me...:rolleyes:

http://www.cotep.org/forum/picture.p...&pictureid=888

pony up 03-20-2015 11:28 AM

I am still hearing the siren song from looking at the video yesterday. I am out for a steak today! Interesting, I know where the refer is and how to get it open but that is the extent of my kitchen skills. I do like the idea of cook and then sear. I love the crust. dennis

skosh69 03-20-2015 10:04 PM

[QUOTE=DrHenley;105079

How anyone can actually enjoy eating overcooked steak is beyond me...:rolleyes:

[/QUOTE]

Ask my wife, if her steak doesn't resemble a charcoal briquette, she won't eat it.

I have to hide my steak as we're eating because the sight of all the red grosses her out.

pitor 03-21-2015 09:39 AM

Quote:

Originally Posted by jmlutz (Post 104953)
I dunno, looks like they just knocked the horns off that cow and wiped its' a$$:eek: That's way too rare for me...

same here. i like my meat medium well.

RandallZ 03-22-2015 09:35 AM

Quote:

Originally Posted by edgehill (Post 105022)
I've thought of going that route. Do you have a home made setup or did you buy a machine?

I started with a home made setup, but recently upgraded to a Vacmaster circulating heater and Vacmaster chamber vacuum sealer. I found both at super discount in different stores, and I'm really happy with both.


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