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Thedude cooks a steak
02-23-2014, 12:50 PM
Looks great.
I've been putting my steaks in a ziplock bag with Tons of crushed garlic, cilantro and lime with some salt and pepper too. I let it sit over night and cook it in the early afternoon. The taste is amazing.
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Thedude cooks a steak
02-25-2014, 01:19 AM
As a fellow chef, I applaud your article. I like that you added the key tip of hitting the steak with butter, garlic and herbs (I go for rosemary rather than thyme)
The one part I'm unsure about is the "flip the meat" every minute approach. If a cut of steak is 1" or less, why flip it continually? It cooks so quickly, and my goal is always to get the fastest sear possible before getting a nice medium-rare temperature. I usually cook for 2-3 minutes per side and call it a day.
My boy Jamie likes flipping every minute:
http://www.youtube.com/watch?v=46eRIxVxkG8
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Thedude cooks a steak
02-26-2014, 09:36 PM
That's a damn good looking steak, beauty.
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Thedude cooks a steak
03-19-2014, 08:35 PM
Two questions:
1.- Is it possible to make this steak in stainless steel? Or it MUST be cast iron?
2.- Do you have a nice mushroom or potatoes recipe to have at a side? Something like Spanish "champiñones al ajillo"
Thanks!
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Thedude cooks a steak
03-03-2015, 02:40 AM
What is a good way to prepare the skirt steak for carne asada tacos? You seem to be against marination, aside from salt and high quality vinegar and just using prime meats.
Carne asada tacos can be fantastic when using good quality items, (so can pollo asada, i sometimes just get the pollo asada from trader joes and heat it up, add it to cut orange peppers, avacadoes and tomatoes, and it's amazing). For the carne, I assume just get good quality skirt steak and prepare the same way you do in the original post in this thread? or perhaps something different?
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Thedude cooks a steak
03-04-2015, 02:47 AM
I appreciated the method, both for the phrase 'kitchen pirate' , which would go on an apron if I cared to wear one) and for the swearing. You can't talk or write about cooking a steak without some fucking swearing. And definitely with the butter. Nothing wrong it it at all.
But my thoughts:
1) Turn once a minute? Every 10-20 seconds at least, for exactly the reasons you described.
2) Try skirt steak. It tastes beefier than regular cuts. I never bother with rump now; it tastes like shoe leather. Skirt is very lean; I have a ribeye now and again but mostly it's skirt all the way.
3) And, generally, fuck sauces. Some salt and pepper and it needs nothing else.
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Thedude cooks a steak
03-04-2015, 09:59 AM
Damn, I'm hungry now.
Question: How do you clean a cast iron pan? I looked it up and they talk about the pan's "seasoning" and concerns when cleaning.
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Thedude cooks a steak
03-09-2015, 09:48 AM
A picture is worth 4 pages of posts...
(I didn't feel like buying a cast iron pan...this was just done in my all purpose non-stick pan...a thousand Hail Mary's to Veloce)
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Thedude cooks a steak
03-09-2015, 12:25 PM
Quote: (03-09-2015 11:19 AM)Handsome Creepy Eel Wrote:
What's that on the left?
Potato with cheese
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Thedude cooks a steak
03-10-2015, 10:38 PM
Veloce: Thanks so much for this thread. I used your methods to cook a rib steak, and I liked it very much - but I have a question.
Should I be cooking on HIGH heat or MED-HIGH heat?
I used high heat and felt that, with practice, I could get a medium rare steak instead of the medium well I got. Or I could reduce the heat and give myself some leeway with regard to flipping and cooking time. Which do you recommend?
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Thedude cooks a steak
03-11-2015, 10:02 AM
It looks interesting, but a rib eye that rare would test super fleshy? I'm strictly a medium rare guy, but with a super thick steak I'll oft op for medium.
I like to cook a 250-300g piece of Scotch Fillet.
I'll rub it up with cajun seasoning, pepper, minced garlic and then base it with olive oil, I'll put i on my barbecue grill at 300c (about 600f) for about 2 mins each side.
It's very easy. If I get stuck with a stove on the fry pan, I'll quickly make a gravy with the juices, a bit of beef stock and red, red wine.
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Thedude cooks a steak
03-11-2015, 11:10 AM
Quote: (03-11-2015 10:17 AM)Veloce Wrote:
If your steak came out overcooked it means it either spent too much time in the pan, or the steak is too thin. It's going to be hard to get that really nice deep color on a steak and medium rare inside if it's a thin steak. At least 1" thick is ideal.
The steak was definitely too thin, probably a half-inch or less. Thanks very much for your answer.
It tasted excellent, but I imagined your stern disapproval while eating it because it wasn't even close to medium rare.
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Thedude cooks a steak
03-11-2015, 04:56 PM
Ha, I don't care man. I can't tell you how many times I've had people cook for me and say shit like, "Well it might not be up to your chef standards but..." I'll eat anything. You learn after doing this for a while that food is nourishment, first and foremost. I'll eat almost anything. The number one crime in my book is wasting food. Something's a little overcooked? Fuck it. Down the hatch it goes. If you can absolutely nail something; a perfectly cooked steak, a perfectly risen souffle, perfectly cooked rice, properly cooked vegetables, then bravo. Cooking is not always easy. There's nothing better than making something REALLY good, but it doesn't always turn out that way.
I fuck shit up all the time, it's how you learn. It's through your mistakes that you can recognize when things aren't cooking properly and taking the necessary steps to fix things, change the trajectory, and make something good. I struggled to grill some chicken last night (granted my outdoor light socket is blown and I was cooking in the dark) and I was getting fucking pissed. It still turned out perfectly but grilling chicken should not have required that much effort.
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Thedude cooks a steak
03-12-2015, 02:27 AM
I just cooked a rib eye this way but I didn't have any butter. I used a sweet pepper jam on the steak and it was damn good.
Next time I'll make sure to have butter.