72 percent of Republicans think Trump is 'a good role model for children' [merged threads]

[Voice of Reason 10,298]

4 minutes ago, Keith & Arileidi said:

Nah brah.. in all seriousness. 

A good steak should be served with 0 condiments. 

If you think your streak is to dry.. order medium rare or a fattier cut. 

Brother, we need to get together and break bread over a juicy steak.  Could not have said it better myself!  Salt, pepper, and garlic is what I use on 90% or more of my steaks.

 

Have you ever had a medium rare steak cooked Sous Vide?  O to the M to the G...

[Cyberfx1024 7,980]

2 minutes ago, Keith & Arileidi said:

Nah brah.. in all seriousness. 

A good steak should be served with 0 condiments. 

If you think your streak is to dry.. order medium rare or a fattier cut. 

That is true and I can not argue with that at all. I usually ask for a medium and IF it comes out good then I don't use any sauce at all. But 2/3 of the time the steak comes out wrong and I have to use sauce. My best friend is a chef and he showed me the differences between how you cook them.

It's funny too because he don't take no jacked up steaks AT ALL PERIOD, we were out at a steakhouse one night and he ordered a $50 steak medium rare and it literally came out with 2 different kind of temperatures. Basically what had happened is that steak was the first thing done in our order and then whoever let it sit underneath the heat lamps until the rest of the order was complete. So the bottom part of the steak was Medium Rare but the top part was more like well done. Needless to say he sent it back and it was funny to hear them yelling in the back at whoever cooked it.

[bcking 3,157]

4 minutes ago, IDWAF said:

Brother, we need to get together and break bread over a juicy steak.  Could not have said it better myself!  Salt, pepper, and garlic is what I use on 90% or more of my steaks.

 

Have you ever had a medium rare steak cooked Sous Vide?  O to the M to the G...

Do you sear the surfaces after you take it out of the Sous Vide? Do you pre and post sear? I can't imagine biting into a medium rare steak that doesn't have a nice sear on it.

 

I'm still on the fence about Sous Vide.

Edited January 30, 2018 by bcking

[Cyberfx1024 7,980]

3 minutes ago, IDWAF said:

Brother, we need to get together and break bread over a juicy steak.  Could not have said it better myself!  Salt, pepper, and garlic is what I use on 90% or more of my steaks.

 

Have you ever had a medium rare steak cooked Sous Vide?  O to the M to the G...

I smell a Steak Summit soon

[Voice of Reason 10,298]

5 minutes ago, bcking said:

Do you sear the surfaces after you take it out of the Sous Vide? Do you pre and post sear? I can't imagine biting into a medium rare steak that doesn't have a nice sear on it.

 

I'm still on the fence about Sous Vide.

When I am lazy, I have eaten them without the sear, but honestly, the flavor is a tad on the bland side.  Then again, I eat raw steak and hamburger, so I am ok with not-seared.

 

I prefer post-sear, but only because I haven’t done pre-sear yet.  My sous vide cooker is in the mail, so I will give both a try soon.  Heretofore, I have used my convection oven to do the cooking, which is challenging because the two lower temps it has is 100° and 175°.  But I ordered a swirler, and soon will be trying it out.

 

There is nothing quite like sizzling fat to add flavor.  Either on a grill at about 5-600° or in a cast iron skillet at real darn hot.  I think with sous vide, I will do cast iron pretty darn hot with butter next.

Edited January 30, 2018 by IDWAF

[Cyberfx1024 7,980]

17 minutes ago, IDWAF said:

When I am lazy, I have eaten them without the sear, but honestly, the flavor is a tad on the bland side.  Then again, I eat raw steak and hamburger, so I am ok with not-seared.

 

I prefer post-sear, but only because I haven’t done pre-sear yet.  My sous vide cooker is in the mail, so I will give both a try soon.  Heretofore, I have used my convection oven to do the cooking, which is challenging because the two lower temps it has is 100° and 175°.  But I ordered a swirler, and soon will be trying it out.

 

There is nothing quite like sizzling fat to add flavor.  Either on a grill at about 5-600° or in a cast iron skillet at real darn hot.  I think with sous vide, I will do cast iron pretty darn hot with butter next.

RAW..... barf

Edited January 30, 2018 by cyberfx1024

[Voice of Reason 10,298]

5 minutes ago, cyberfx1024 said:

RAW barf

Naw... just slice some thin strips off the steak before I cook them.  Or a small ball of hamburger as I cook the rest (has to be 92% or higher though.  I never buy that 80% junk).

[Cyberfx1024 7,980]

3 minutes ago, IDWAF said:

Naw... just slice some thin strips off the steak before I cook them.  Or a small ball of hamburger as I cook the rest (has to be 92% or higher though.  I never buy that 80% junk).

I hate 80% beef I really do. I usually buy the 92/93% beef because it's nice and lean with only a little bit of fat. My wife likes the 80% because of the fat content and complains that American's don't like a lot of fats in our meats.

[Keith & Arileidi 437]

12 minutes ago, cyberfx1024 said:

That is true and I can not argue with that at all. I usually ask for a medium and IF it comes out good then I don't use any sauce at all. But 2/3 of the time the steak comes out wrong and I have to use sauce. My best friend is a chef and he showed me the differences between how you cook them.

It's funny too because he don't take no jacked up steaks AT ALL PERIOD, we were out at a steakhouse one night and he ordered a $50 steak medium rare and it literally came out with 2 different kind of temperatures. Basically what had happened is that steak was the first thing done in our order and then whoever let it sit underneath the heat lamps until the rest of the order was complete. So the bottom part of the steak was Medium Rare but the top part was more like well done. Needless to say he sent it back and it was funny to hear them yelling in the back at whoever cooked it.

Yeah that's why I don't order steaks when I go out.. usually they are over priced and the quality is dependent on current logistics of the kitchen. 

[Voice of Reason 10,298]

18 minutes ago, Keith & Arileidi said:

Yeah that's why I don't order steaks when I go out.. usually they are over priced and the quality is dependent on current logistics of the kitchen. 

Yet another post to support.  Sometimes, I splurge on a steak, envisioning that thick, juicy, succulent, mouth-watering rendered fat all over a nice red-centered steak...  And 98% of the time, I am disappointed. It’s gotten to where I almost excluzively cook mine at home only.  $30 for a good steak dinner isn’t bad, unless you feel like you are eating chicken fried steak.  

[Keith & Arileidi 437]

35 minutes ago, IDWAF said:

Yet another post to support.  Sometimes, I splurge on a steak, envisioning that thick, juicy, succulent, mouth-watering rendered fat all over a nice red-centered steak...  And 98% of the time, I am disappointed. It’s gotten to where I almost excluzively cook mine at home only.  $30 for a good steak dinner isn’t bad, unless you feel like you are eating chicken fried steak.  

I know right.. spending 30 to 50 dollars on a piece of meat is a serious investment.

Why take a chance when you can just buy the same cut for 11 bucks with a 12 min cook/prep time at home.

 

Edited January 30, 2018 by Keith & Arileidi

[Dashinka 24,492]

1 hour ago, IDWAF said:

Brother, we need to get together and break bread over a juicy steak.  Could not have said it better myself!  Salt, pepper, and garlic is what I use on 90% or more of my steaks.

 

Have you ever had a medium rare steak cooked Sous Vide?  O to the M to the G...

My wife has a great marinade for our steak and we never put anything else on them.

[Voice of Reason 10,298]

1 minute ago, Bill & Katya said:

My wife has a great marinade for our steak and we never put anything else on them.

Do share...

 

Wait, hold that thought...

Edited January 30, 2018 by IDWAF

[Dashinka 24,492]

1 hour ago, Keith & Arileidi said:

Yeah that's why I don't order steaks when I go out.. usually they are over priced and the quality is dependent on current logistics of the kitchen. 

No doubt.  I was on a test trip a few years ago in Death Valley and we had dinner at the park's steakhouse.  Worst steak ever!  They cooked it over a flame that was much too high so it was charred on the outside and the inside was still cold, pink and bloody.

 

[Dashinka 24,492]

Just now, IDWAF said:

Do share...

 

Wait, hold that thought...

It is a Russian spice recipe for shashlick along with some black currant vinegar.  Very tasty!  I said we do not put anything else on them, but I should clarify, the wife likes to eat it with some guacamole.