Who like to grill steak up in here? - Page 2 - GoFuckYourself.com

jimmy-3-way · 03-22-2011, 01:40 PM

Quote:

Originally Posted by MaDalton

kosher salt? you digg that out with a holy shovel or what?

It's made of rabbi sweat.

The sweat of 50 sweaty rabbis.

jimmy-3-way · 03-22-2011, 01:46 PM

Quote:

Originally Posted by TripleXPrint

Show me one place where I say water is what makes the steak moist. I said it will force out the moisture, which most of us know is from the marbling (fat). A chef I worked for years ago told me that and it has always worked out well for me.

Do a couple of Google searches, you'll find people on both sides of the fence in regards to this. Some say it will dry it up, some say it will not add much to the meal, and others say to use a salt rub. To each their own, we all have our methods that work for us.

Just admit that you don't know what you are talking about. Salt draws out water, not fat, the fat is intramuscular, the only way to get it out is to melt it.

A chef told you, ninja please...

The guy who INVENTED MEAT told me that you are wrong so there, beat that.

Elli · 03-22-2011, 01:50 PM

Quote:

Originally Posted by Kiopa_Matt

This is one of the things I like about Thailand. Well, their beef sucks compared to Alberta standards, but the good part is, they're too stupid to know how to cut up a cow. They just sell by kilo, regardless of cut. So I can goto the market, tell the guy where to cut, and end up with a kilo of eye filet for $4. Hell of a deal!

As for marinate, I always use it. Soy sauce, olive oil, water, spices, little bit of white vinegar and worchestershire (sp) sauce, etc. Put the steaks in it, poke the shit out of both sides with a fork, then let them sit for a day or two. Tastes great!

Wish my butcher was that naive

RebelR · 03-22-2011, 01:51 PM

Im with the rest of the people here, save your marinade for a flank or tri-tip. Just the old S+P, or a nice dry rub, I like one that uses coffee grounds in it.

As for the Salting before or after Debate, i worked in high end restaurants for 14 years. Meat is always salted right before hitting the grill or pan, and use quite a bit because you are gonna lose most of it. Usually for me a steak is only on the grill for 10 mins, with a thick steak, and I never go past Med Rare. My understanding is that it helps in the carmelization process while cooking and most of the meat out there is wet aged so it could stand to lose a bit of moisture anyway. Besides, some of the salt gets sucked into the meat for flavor.

For a tasty Prime Rib.. try cooking with a salt crust, although it will render the pan juices too salty to make Au Jus.

CamJack · 03-22-2011, 01:57 PM

Montreal Steak Seasoning

brassmonkey · 03-22-2011, 02:06 PM

Quote:

Originally Posted by jimmy-3-way

It's made of rabbi sweat.

The sweat of 50 sweaty rabbis.

ewwww nasty muther fuckers

sperbonzo · 03-22-2011, 03:06 PM

Personally I would pat in kosher salt and pepper all over it, meanwhile pre-heat the oven to 450, make sure you then leave the steak to come to room temp before cooking.

Put a pan on the stove top, up to about 3/4 heat. Put some butter in it, and when the butter starts to brown, it's ready. Hold the steak with a pair of tong (don't stick a fork in it), and put it down on the pan. DON'T MOVE IT FOR 1 MINUTE. Then flip it over and do the same on the other side. Now, holding it with the tongs, sear the remaining ends and sides in turn.

Now place in the preheated oven for about 13 minutes, more or less depending on size.

Take out, and do NOT cut into it for at least 7 minutes, so that the juices have time to be reabsorbed into the meat, and won't just all run out as soon as you take the first bite.

....and there it is. Should be seared on the outside, and medium rare on the inside.

.

TCLGirls · 03-23-2011, 12:00 AM

cooked it up this evening

taken300 · 03-23-2011, 12:24 AM

Ooo man!!! Looks fucking delicious..!!! yummmmy

Look Chang · 03-23-2011, 06:18 AM

I would add some French "Moutarde de Dijon"

03-22-2011, 01:51 PM	#54
RebelR Confirmed User Industry Role: Join Date: Feb 2005 Location: Across the river Styx Posts: 1,998	Im with the rest of the people here, save your marinade for a flank or tri-tip. Just the old S+P, or a nice dry rub, I like one that uses coffee grounds in it. As for the Salting before or after Debate, i worked in high end restaurants for 14 years. Meat is always salted right before hitting the grill or pan, and use quite a bit because you are gonna lose most of it. Usually for me a steak is only on the grill for 10 mins, with a thick steak, and I never go past Med Rare. My understanding is that it helps in the carmelization process while cooking and most of the meat out there is wet aged so it could stand to lose a bit of moisture anyway. Besides, some of the salt gets sucked into the meat for flavor. For a tasty Prime Rib.. try cooking with a salt crust, although it will render the pan juices too salty to make Au Jus. __________________ Rich"at"rebel-ads.com ICQ 644377336 or MSN ruralx"at"hotmail.com

03-22-2011, 01:57 PM	#55
CamJack Old School Webmaster Industry Role: Join Date: Sep 2003 Location: NY Posts: 1,334	Montreal Steak Seasoning __________________ Skype: promote.promote [email protected]

03-22-2011, 03:06 PM	#57
sperbonzo I'd rather be on my boat. Industry Role: Join Date: May 2003 Location: Miami, FL Posts: 9,748	Personally I would pat in kosher salt and pepper all over it, meanwhile pre-heat the oven to 450, make sure you then leave the steak to come to room temp before cooking. Put a pan on the stove top, up to about 3/4 heat. Put some butter in it, and when the butter starts to brown, it's ready. Hold the steak with a pair of tong (don't stick a fork in it), and put it down on the pan. DON'T MOVE IT FOR 1 MINUTE. Then flip it over and do the same on the other side. Now, holding it with the tongs, sear the remaining ends and sides in turn. Now place in the preheated oven for about 13 minutes, more or less depending on size. Take out, and do NOT cut into it for at least 7 minutes, so that the juices have time to be reabsorbed into the meat, and won't just all run out as soon as you take the first bite. ....and there it is. Should be seared on the outside, and medium rare on the inside. . __________________ Michael Sperber / Acella Financial LLC/ Online Payment Processing [email protected] / http://Acellafinancial.com/ ICQ 177961090 / Tel +1 909 NET BILL / Skype msperber

03-23-2011, 12:24 AM	#59
taken300 Confirmed User Industry Role: Join Date: Oct 2009 Posts: 989	Ooo man!!! Looks fucking delicious..!!! yummmmy __________________ Search Engine Optimization Services - Mainstream and Adult !! Submission to 100 Adult Link Dump Sites- No reciprocal link required 100 Animoto Videos + Youtube Upload + 1 website link every video = $110 ICQ : 374041243 Skype : ardendo1 Gtalk : seojoint@gmail(dot)com (remove "") Sex Cams Free Sex Cam Sex Cams Last edited by taken300; 03-23-2011 at 12:26 AM..*

03-23-2011, 06:18 AM	#60
Look Chang Voyeur Industry Role: Join Date: Sep 2010 Posts: 17,984	I would add some French "Moutarde de Dijon" __________________ Cute Butts Sperm Mania

03-23-2011, 12:00 AM	#58
TCLGirls Confirmed User Industry Role: Join Date: Feb 2010 Location: California Posts: 3,068	cooked it up this evening