Beef Cuts

[HBZ]

Also I'd like to add that if you can't afford a thousand or more dollar machine like a Steakhouse has, a Charcoal Grill and some cast iron can generate a seer a lot better than a stove top.

Man I'm pretty handy with a smoker but really only smoke alot of pork and turkey...When it comes to steak I only want it one way and no other substitutes...I get a cast iron extremely hot....Drop a spoon full of butter on and drop the steak on for about 45 seconds each side...If it's not completely rare ide rather throw it to the dog...Dash it with sea salt and some black pepper and it's done...Back when I worked out of town constantly on the pipeline I would sear my steak with a propane torch and call it done for a quick lunch..

 

[Psychobilly]

I'm a huge fan of Cast Iron myself

 

[Skunky Dunk Farms]

I'm a huge fan of Cast Iron myself

I didn't know there was any other way to cook a steak than in a cast iron skillet.
The wife marinades our steaks overnight. Sears both sides in HOT cast iron skillet with butter for few minutes and skillet and all into 375 oven until done.

 

[Psychobilly]

Any cooking device you can stick right over a bon fire and make anything from bread to cakes to pizza to steaks is pretty darned useful in my eyes

 

[PlumberSoCal]

Just saw this elsewhere and thought I'd share it.

Did you know?

The red liquid on the plate when eating a rare steak is not blood. It is a protein called myoglobin, which distributes oxygen to the muscles.

All blood has been removed from the carcass during the slaughtering process. There is no such thing as a bloody steak.

- Medina Co Farm Bureau

I soak bread in it and/or just suck it right off the plate like my old man taught me?

 

[HBZ]

Just saw this elsewhere and thought I'd share it.

Did you know?
View attachment 121154
The red liquid on the plate when eating a rare steak is not blood. It is a protein called myoglobin, which distributes oxygen to the muscles.

All blood has been removed from the carcass during the slaughtering process. There is no such thing as a bloody steak.

- Medina Co Farm Bureau

I soak bread in it and/or just suck it right off the plate like my old man taught me?

Very true and lots of ppl don't know that...That steak looks delicious...I most of the time don't even cool mine that much.... constantly getting yelled at by the wife for eating my lamb completely raw...She wasn't impressed that the steak I had yesterday was also basically raw....some fold just don't know...It pains me to the point of annoyance that I serve her plate with a steak that resembles the side of my worn out work boot. No other words. Fuck that!

 

[HBZ]

Very true and lots of ppl don't know that...That steak looks delicious...I most of the time don't even cool mine that much.... constantly getting yelled at by the wife for eating my lamb completely raw...She wasn't impressed that the steak I had yesterday was also basically raw....some fold just don't know...It pains me to the point of annoyance that I serve her plate with a steak that resembles the side of my worn out work boot. No other words. Fuck that!

And God can you turn off auto correct...fuck phone...just let me fuck up proper English all by myself ?

 

[Psychobilly]

I dip bread in it too but simply thought it was blood lol.

 

[GthaEnigma]

I have been trying to explain this to people for years at various restaurant jobs. It is amazing how many peeps in the food service industry do not know this fact. Waitstaff especially.

 

[Kanzeon]

Just saw this elsewhere and thought I'd share it.

Did you know?
View attachment 121154
The red liquid on the plate when eating a rare steak is not blood. It is a protein called myoglobin, which distributes oxygen to the muscles.

All blood has been removed from the carcass during the slaughtering process. There is no such thing as a bloody steak.

- Medina Co Farm Bureau

I soak bread in it and/or just suck it right off the plate like my old man taught me?

Another fun fact: If a steak "bleeds" onto the plate, it didn't rest long enough after cooking. Those juices should be in the meat, only melted fat should come out of the meat after cooking.

 

[GthaEnigma]

I miss Bourdain.

 

[Kanzeon]

Me too man. I watch a Parts Unknown or a No Reservations almost daily.

 

[PlumberSoCal]

 

[DemonTrich]

I didn't know there was any other way to cook a steak than in a cast iron skillet.
The wife marinades our steaks overnight. Sears both sides in HOT cast iron skillet with butter for few minutes and skillet and all into 375 oven until done.

Try the sous vide method. It's a time taker for sure...BUT the outcome is well worth it. Butter tender and absolutely cooked to the desired temp. As long as you set your s/v bath temperature correctly.

 

[MacGydro]

Try the sous vide method. It's a time taker for sure...BUT the outcome is well worth it. Butter tender and absolutely cooked to the desired temp. As long as you set your s/v bath temperature correctly.

I can cook just about anything in the Instant Pot, burgers and steaks included, but haven’t gotten to use the Sous Vide function yet, cuz I don’t have a Vac sealer.

Sauté function w butter, 3 min per side, then 5-10 minutes under pressure, depending on how well done you want it. Comes out really nice, with minimal effort and cleanup

 

[Psychobilly]

Try the sous vide method. It's a time taker for sure...BUT the outcome is well worth it. Butter tender and absolutely cooked to the desired temp. As long as you set your s/v bath temperature correctly.

The temp control in that method is one of the best things about it.

 

[DemonTrich]

Yes sir! We went camping last yr, I precooked 3x filets in the s/v. After the alloted time frame, they went directly into an ice bath to stop the cooking process. They were kept in the cooler for 2 days before searing them on the grill to reheat them. They were spoon cuttable. Oh so tender.
I use my s/v also when making gummies (to keep at a workable temp while I'm filing the trays). I fill squeeze bottles of all the flavors, keep at a certain s/v water temp, and start filling cavities in the trays.

 

[DemonTrich]

@MacGydro
You can use the ziplock baggie method in place of the vac sealer.
Open baggie, place desired item in baggie, dont close baggie fully (75% closed is ok). Carefully lower baggie in water. This squeezes the air out and "vac seals" (of sorts) the food item. Seal ziplock fully when all air in baggie is displaced. Submerge and cook per food item recipe.

 

[MacGydro]

@MacGydro
You can use the ziplock baggie method in place of the vac sealer.
Open baggie, place desired item in baggie, dont close baggie fully (75% closed is ok). Carefully lower baggie in water. This squeezes the air out and "vac seals" (of sorts) the food item. Seal ziplock fully when all air in baggie is displaced. Submerge and cook per food item recipe.

Ah, nice! Yeah, I’ve used that Vac method when trying to get all air out before freezing, but thought for some reason it had to be tighter, or the heavier plastic to cook in.
I’ll definitely have to try it with quality bags though. I use the sous vide function at 95* to thaw frozen meat, and sometimes water gets in some bags.

 

[DemonTrich]

For steaks (med rare) it's 132*f water temp for 2hrs.

You can cook any protein in s/v. I've done lobster, scallops, fish filets, chicken, etc. It looks very odd, so a flash sear in a pan/grill is needed for presentation purposes.

Too bad I can't s/v my upcoming packer brisket. I don't have a large enough vac sealer or bags. It would probably take 2 days. Then 30mins on the bbq grill to give it some color.