HOW do you EAT your MEAT?

LoathedVermin72 · Post by **LoathedVermin72** » Sun March 19, 2017 10:40 pm

This is why I can never cook them properly. It's so complicated!

Post by **Jorge** » Sun March 19, 2017 10:42 pm

Have you tried pressing down on them to feel their firmness?

Ramsay shows how in this video

Norah · Post by **Norah** » Sun March 19, 2017 11:37 pm

wease wrote:
LoathedVermin72 wrote:I can never get them cooked right. It's either too raw or too done. I just pan fry them in butter and I cannot for the life of me get it down.
To do it in the pan, you really need to use something with a higher smoke point so you can really crank up the heat in the pan. Butter burns too quickly to be used. However, you can still use butter as a baster after cooking is thru.

Here's what I do:

Heat your pan (preferably cast iron) on high heat. Make sure it sets there a good while and gets really hot. Also, preheat you oven to its highest temp but not broil. When your pan gets up to temp season your meat and put a small amount of oil in the pan. Sear both sides of the meat for 2-3 minutes on each side until you get a nice crust. After the stove top, pop in the oven for a few minutes, probably 3-4, to complete cooking. While in the oven, prepare your herb butter in a seperate skillet. Get rosemary and thyme and butter and melt over medium heat. Let it start fizzling and really get those herbs cooking in there. Now, put your meat in that skillet and just start basting with a spoon for a few minutes. Just over and over and over again. After basting set steak on a plate and don't touch it for at least 5 minutes but 10 is better. After that slice and enjoy.

I cook rib eyes in a cast iron skillet using butter all the time and they come out perfect. 4-4.5 minutes per side and they're done.

tragabigzanda · Post by **tragabigzanda** » Mon March 20, 2017 12:06 am

from the ashes of tonkotsu

LoathedVermin72 · Post by **LoathedVermin72** » Mon March 20, 2017 12:09 am

What's the purpose of patting them dry?

tragabigzanda · Post by **tragabigzanda** » Mon March 20, 2017 12:12 am

from the ashes of tonkotsu

wease · Post by **wease** » Mon March 20, 2017 12:46 am

cutuphalfdead wrote:
wease wrote:
LoathedVermin72 wrote:I can never get them cooked right. It's either too raw or too done. I just pan fry them in butter and I cannot for the life of me get it down.
To do it in the pan, you really need to use something with a higher smoke point so you can really crank up the heat in the pan. Butter burns too quickly to be used. However, you can still use butter as a baster after cooking is thru.

Here's what I do:

Heat your pan (preferably cast iron) on high heat. Make sure it sets there a good while and gets really hot. Also, preheat you oven to its highest temp but not broil. When your pan gets up to temp season your meat and put a small amount of oil in the pan. Sear both sides of the meat for 2-3 minutes on each side until you get a nice crust. After the stove top, pop in the oven for a few minutes, probably 3-4, to complete cooking. While in the oven, prepare your herb butter in a seperate skillet. Get rosemary and thyme and butter and melt over medium heat. Let it start fizzling and really get those herbs cooking in there. Now, put your meat in that skillet and just start basting with a spoon for a few minutes. Just over and over and over again. After basting set steak on a plate and don't touch it for at least 5 minutes but 10 is better. After that slice and enjoy.
I cook rib eyes in a cast iron skillet using butter all the time and they come out perfect. 4-4.5 minutes per side and they're done.

Hmmm. How hot do you get your pan? My butter always ended up burning.

Norah · Post by **Norah** » Mon March 20, 2017 12:54 am

wease wrote:
cutuphalfdead wrote:
wease wrote:
LoathedVermin72 wrote:I can never get them cooked right. It's either too raw or too done. I just pan fry them in butter and I cannot for the life of me get it down.
To do it in the pan, you really need to use something with a higher smoke point so you can really crank up the heat in the pan. Butter burns too quickly to be used. However, you can still use butter as a baster after cooking is thru.

Here's what I do:

Heat your pan (preferably cast iron) on high heat. Make sure it sets there a good while and gets really hot. Also, preheat you oven to its highest temp but not broil. When your pan gets up to temp season your meat and put a small amount of oil in the pan. Sear both sides of the meat for 2-3 minutes on each side until you get a nice crust. After the stove top, pop in the oven for a few minutes, probably 3-4, to complete cooking. While in the oven, prepare your herb butter in a seperate skillet. Get rosemary and thyme and butter and melt over medium heat. Let it start fizzling and really get those herbs cooking in there. Now, put your meat in that skillet and just start basting with a spoon for a few minutes. Just over and over and over again. After basting set steak on a plate and don't touch it for at least 5 minutes but 10 is better. After that slice and enjoy.
I cook rib eyes in a cast iron skillet using butter all the time and they come out perfect. 4-4.5 minutes per side and they're done.
Hmmm. How hot do you get your pan? My butter always ended up burning.

I melt it on a high heat. Once the butter is all melted and bubbling, but hasn't burnt yet, I throw the steaks on.

wease · Post by **wease** » Mon March 20, 2017 12:59 am

tragabigzanda wrote:
cutuphalfdead wrote:
wease wrote:
LoathedVermin72 wrote:I can never get them cooked right. It's either too raw or too done. I just pan fry them in butter and I cannot for the life of me get it down.
To do it in the pan, you really need to use something with a higher smoke point so you can really crank up the heat in the pan. Butter burns too quickly to be used. However, you can still use butter as a baster after cooking is thru.

Here's what I do:

Heat your pan (preferably cast iron) on high heat. Make sure it sets there a good while and gets really hot. Also, preheat you oven to its highest temp but not broil. When your pan gets up to temp season your meat and put a small amount of oil in the pan. Sear both sides of the meat for 2-3 minutes on each side until you get a nice crust. After the stove top, pop in the oven for a few minutes, probably 3-4, to complete cooking. While in the oven, prepare your herb butter in a seperate skillet. Get rosemary and thyme and butter and melt over medium heat. Let it start fizzling and really get those herbs cooking in there. Now, put your meat in that skillet and just start basting with a spoon for a few minutes. Just over and over and over again. After basting set steak on a plate and don't touch it for at least 5 minutes but 10 is better. After that slice and enjoy.
I cook rib eyes in a cast iron skillet using butter all the time and they come out perfect. 4-4.5 minutes per side and they're done.
Wease, I think you're getting your pan too hot for your butter. It's good for a sear, or as you stated, an oil (I'd avoid olive oil) and you could even add butter at the end of your oil cook for a quick coating of flavor. But I'm team chud on this one...

5. While the pan is heating, pat your steaks very dry with paper towels. Once dry, season both sides liberally with salt and fresh-cracked pepper.

This is a SUPER important step. Good catch Trag.

LoathedVermin72 · Post by **LoathedVermin72** » Wed April 19, 2017 10:48 pm

About to try trag's steak method. But my wife wants her's well done and it's fucking up my whole shit.

tragabigzanda · Post by **tragabigzanda** » Wed April 19, 2017 11:02 pm

from the ashes of tonkotsu

doug rr · Post by **doug rr** » Wed April 19, 2017 11:10 pm

mmmm..well done steak

LoathedVermin72 · Post by **LoathedVermin72** » Wed April 19, 2017 11:17 pm

Mine was way overdone. As always. Goddammit.

doug rr · Post by **doug rr** » Wed April 19, 2017 11:22 pm

this makes me sad

Norah · Post by **Norah** » Wed April 19, 2017 11:24 pm

you're a failure, jordan

LoathedVermin72 · Post by **LoathedVermin72** » Wed April 19, 2017 11:27 pm

It's true

doug rr · Post by **doug rr** » Wed April 19, 2017 11:30 pm

was your wife's overdone too?

LoathedVermin72 · Post by **LoathedVermin72** » Wed April 19, 2017 11:34 pm

doug rr wrote:was your wife's overdone too?

Only as overdone as she likes it. She has terrible taste in steak.

doug rr · Post by **doug rr** » Wed April 19, 2017 11:37 pm

what cut of steak was it? how thick? how much fat?

LoathedVermin72 · Post by **LoathedVermin72** » Wed April 19, 2017 11:44 pm

I'd say not thick enough and not fatty enough.

Red Mosquito

HOW do you EAT your MEAT?

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