Let's Talk BBQ
Recipes => Recipes => Beef Recipes => Topic started by: LostArrow on June 11, 2013, 09:26:18 PM
-
http://www.seriouseats.com/2013/06/the-food-lab-7-old-wives-tales-about-cooking-steak.html?ref=thumb
-
Kenji always provides a good read and is almost always correct.
-
Kenji always provides a good read and is almost always correct.
Yeah. Pretty good article. Although he uses a slow yellow Thermapen. For a guy of his knowledge I would expect him to have a green Thermapen.
-
Yeah, green would go somewhat better with "almost always correct." If he wanted to get to the ultimate level of perfection though, he'd obviously have to have red.
-
Kenji always provides a good read and is almost always correct.
Until the next "expert" comes along and dispels these "myths" - I think they all made sense.... :D
-
I had believed all of these. The flipping of the steaks does make sense logically when you think about it. I think it's best to wait until the meat releases from the grate. Thanks for posting this. Dee
-
I always enjoy "myth-busting" articles (and TV shows!) Thanks for sharing this.
David
-
I started to read it then quit about half way through. I have cooked some pretty good steaks over the years and most were done without any scientific knowledge or even the aid of a meat thermometer, IMHO. To me the single most important step when it comes to steaks is to pick out a good piece of meat. Then cook it on whatever cooker you prefer to raw, rare, med rare, med, med well, well or burnt! Then it pleases you and you enjoy eating it! ;D Smokin Don
-
I started to read it then quit about half way through. I have cooked some pretty good steaks over the years and most were done without any scientific knowledge or even the aid of a meat thermometer, IMHO. To me the single most important step when it comes to steaks is to pick out a good piece of meat. Then cook it on whatever cooker you prefer to raw, rare, med rare, med, med well, well or burnt! Then it pleases you and you enjoy eating it! ;D Smokin Don
Can't argue with that Don. Remember when grilling was simple, when we first started out. Just season the meat, get the grill hot, toss the meat on, grill it, eat it,..........and enjoy it............ ;)
-
Interesting read.. thanks for sharing.
-
Smoke, Sort of makes you think the more knowledgeable and educated we become (BTW those two are not mutually inclusive) about something....the more complicated we want to make it. Or is ignorance bliss? Dee
-
I've written several articles on this subject. Cooking a steak really isn't that hard but is something you learn and improve on as you progress. There are multiple ways to do it and only a few "wrong" things that can be done. I consider poking the steak, or especially cutting it open to see how done it is, to be the worst. The "right" things? Here goes:
1. Buy good meat. A tough steak, expertly cooked, is still a tough steak.
2. Thick steaks are ever so much easier to cook to the desired degree of doneness than thin ones.
3. Learn to judge doneness by the feel of the meat, don't jab it with anything (use tongs to turn it)
4. Rest the steak, after cooking, for at least ten minutes before serving.
Bon Appetit!
Hub
-
Smoke, Sort of makes you think the more knowledgeable and educated we become (BTW those two are not mutually inclusive) about something....the more complicated we want to make it. Or is ignorance bliss? Dee
Dee I have since gone the other way. I now only season my steaks with smoked salt prior to grilling. After the steaks come in off the grill and have rested. I will season with fresh cracked black pepper and maybe some California style Garlic salt. Fully embracing the KISS principal. (Keep It Simple Stupid)