j.boyd919
Pittsburgh Penguins |
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Location: Tampa, FL Joined: 06.14.2011
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Honestly when it comes to steak seasoning going simple and using predominantly salt is the way to go. I don’t make a ton of steak because of the budget im on and if I’m spending $45 to cook a home meal id rather just take the extra step and go out and be served, but when I do make it I typically just season with salt and pepper and let the butter I baste the steak with soak in garlic, thyme, and rosemary do the work of adding the extra flavor notes. - Victoro311
Yeah I typically do the basting too but I was trying to sear in the middle of a game of Warzone sooo.. it didn’t work out. We’ve got a fresh rosemary plant on our porch that I got pick from for the basting haha.
We just got a Sams Club membership and I picked up 15 lbs of prime ribeye for $160. Ended up getting 11 steaks out of it sooo.. prime ribeye for $14.5 a steak? Yeah I’ll take that lol |
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j.boyd919
Pittsburgh Penguins |
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Location: Tampa, FL Joined: 06.14.2011
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I'm a reverse sear guy, too. I do low and slow in the oven and sear like that. I learned a fun little trick. If your ribeye has a lot of fat on the outside edges, trim it off and render that down for searing. The external fat doesn't add any flavor to the meat. - Rinosaur
I eat the external fat because it’s delicious. Definitely not rendering that down to nothing hahaha
Edit: I did render down a ton of the trimmings that we’re left over when I trimmed the whole ribeye roast and threw the rendered fat into frozen my ramen broth bowl. Gonna make some bangin ramen here soon. |
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Rinosaur
Pittsburgh Penguins |
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Location: Somewhere, NJ Joined: 01.21.2016
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I eat the external fat because it’s delicious. Definitely not rendering that down to nothing hahaha
Edit: I did render down a ton of the trimmings that we’re left over when I trimmed the whole ribeye roast and threw the rendered fat into frozen my ramen broth bowl. Gonna make some bangin ramen here soon. - j.boyd919
The external fat is delicious, I agree, but it adds better flavor than butter or oil to sear IMO.
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j.boyd919
Pittsburgh Penguins |
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Location: Tampa, FL Joined: 06.14.2011
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The external fat is delicious, I agree, but it adds better flavor than butter or oil to sear IMO. - Rinosaur
I can get down with that. When I cook Japanese A5 I don’t add anything to the pan because the fat in it renders instantly. |
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Victoro311
Pittsburgh Penguins |
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Location: San Diego, CA Joined: 06.17.2014
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Yeah I typically do the basting too but I was trying to sear in the middle of a game of Warzone sooo.. it didn’t work out. We’ve got a fresh rosemary plant on our porch that I got pick from for the basting haha.
We just got a Sams Club membership and I picked up 15 lbs of prime ribeye for $160. Ended up getting 11 steaks out of it sooo.. prime ribeye for $14.5 a steak? Yeah I’ll take that lol - j.boyd919
Every time I go to cook a steak I say to myself this is the time I figure out the oven sear, and the. When it comes time to actually cook I just say (frank) it going back to the tried and true stove top sear. I am just overly paranoid that sticking it in the oven is going to cook it through. I don’t want to pay for steak and have it come out medium. |
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Rinosaur
Pittsburgh Penguins |
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Location: Somewhere, NJ Joined: 01.21.2016
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I can get down with that. When I cook Japanese A5 I don’t add anything to the pan because the fat in it renders instantly. - j.boyd919
Makes sense. You really wouldn't need much if anything in the pan.
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j.boyd919
Pittsburgh Penguins |
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Location: Tampa, FL Joined: 06.14.2011
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Every time I go to cook a steak I say to myself this is the time I figure out the oven sear, and the. When it comes time to actually cook I just say (frank) it going back to the tried and true stove top sear. I am just overly paranoid that sticking it in the oven is going to cook it through. I don’t want to pay for steak and have it come out medium. - Victoro311
Hahah yeah if you’re gonna do it that way you need to pick up a leave on thermometer. I got one from Walmart for $15. Set your temp to 125f on the thermometer and 225 on the oven. Takes about an hour and a half
Or so for a 1 1/2in ribeye to get to 125f
I watch way too much bbq stuff on YouTube. |
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j.boyd919
Pittsburgh Penguins |
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Location: Tampa, FL Joined: 06.14.2011
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Makes sense. You really wouldn't need much if anything in the pan. - Rinosaur
That’s when I just go straight salt and peppa too. I really need to order an A5 rib roast from crowd cow. |
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Rinosaur
Pittsburgh Penguins |
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Location: Somewhere, NJ Joined: 01.21.2016
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Every time I go to cook a steak I say to myself this is the time I figure out the oven sear, and the. When it comes time to actually cook I just say (frank) it going back to the tried and true stove top sear. I am just overly paranoid that sticking it in the oven is going to cook it through. I don’t want to pay for steak and have it come out medium. - Victoro311
Sear-to-oven is a bad way to go. You don't get as even of a cook.
Reverse sear(oven-to-pan) is great because you really control the temp to your liking.
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Feds91Stammer
Detroit Red Wings |
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Location: "China was as proactive as possible" - Rinosaur, SC Joined: 02.01.2012
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Every time I go to cook a steak I say to myself this is the time I figure out the oven sear, and the. When it comes time to actually cook I just say (frank) it going back to the tried and true stove top sear. I am just overly paranoid that sticking it in the oven is going to cook it through. I don’t want to pay for steak and have it come out medium. - Victoro311
Thermometers take out all the guess work. |
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Rinosaur
Pittsburgh Penguins |
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Location: Somewhere, NJ Joined: 01.21.2016
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Thermometers take out all the guess work. - Feds91Stammer
I just ordered the wireless digital thermometer you can leave in the meat while it cooks. It links to an app lets you know when you've hit temp. |
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MattStrat
Pittsburgh Penguins |
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Location: ...serial abuser...and misuser...of the ellipsis , NF Joined: 12.12.2014
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Meat thermometers are an absolute must! A few of my best buds are Red Seal certified chefs and they cant live without them.
Always keep in mind steak keeps cooking after you take it off grill or out of oven and that all steaks (and roasts) should rest for a while before eating it. |
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j.boyd919
Pittsburgh Penguins |
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Location: Tampa, FL Joined: 06.14.2011
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I just ordered the wireless digital thermometer you can leave in the meat while it cooks. - Rinosaur
Meater+? Me and Feds were just talking about that. It’s really either the inkbird (wired) or the meater+ for best quality that I’ve seen. The meater+ is awesome. The inkbird just comes with 4 probes for $60. |
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joecool2931
Pittsburgh Penguins |
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Location: Rillton, PA Joined: 09.03.2015
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I bet your winter coat has tints of fluorescent orange or Mossy Oak in it too, that’s my dads style. Hahahaah - j.boyd919
Dark blue carhartt, not a fan of camo. but yer darn tootin aint one of the scuffs on it comon' it when i bought it!
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j.boyd919
Pittsburgh Penguins |
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Location: Tampa, FL Joined: 06.14.2011
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Meat thermometers are an absolute must! A few of my best buds are Red Seal certified chefs and they cant live without them.
Always keep in mind steak keeps cooking after you take it off grill or out of oven and that all steaks (and roasts) should rest for a while before eating it. - MattStrat
When I Sous Vide my steaks, I pat them dry and shove them in the freezer for 15 minutes to bring the temp that. Allows me to sear them a bit longer without overcooking the middle. |
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Rinosaur
Pittsburgh Penguins |
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Location: Somewhere, NJ Joined: 01.21.2016
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Meater+? Me and Feds were just talking about that. It’s really either the inkbird (wired) or the meater+ for best quality that I’ve seen. The meater+ is awesome. The inkbird just comes with 4 probes for $60. - j.boyd919
Yup, the meater +.
I also just got my De Buyer carbon steel pan. I've never used one before, so I'm going to season that then experiment on a ribeye this weekend.
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j.boyd919
Pittsburgh Penguins |
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Location: Tampa, FL Joined: 06.14.2011
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Dark blue carhartt, not a fan of camo. but yer darn tootin aint one of the scuffs on it comon' it when i bought it! - joecool2931
Hahaha I had a black carhartt when I worked in the lumber yard back in Ambridge during the winters. That jacket was warm as (frank). Definitely don’t miss those days. |
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MattStrat
Pittsburgh Penguins |
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Location: ...serial abuser...and misuser...of the ellipsis , NF Joined: 12.12.2014
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When I Sous Vide my steaks, I pat them dry and shove them in the freezer for 15 minutes to bring the temp that. Allows me to sear them a bit longer without overcooking the middle. - j.boyd919
Interesting, very interesting. |
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joecool2931
Pittsburgh Penguins |
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Location: Rillton, PA Joined: 09.03.2015
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This kind of stuff makes me sad lol. - Feds91Stammer
Dude, i don't get it. I love A1 so much. Why not put it on everything. I will say, i don't always use it on ribeyes, but most everything else i do. |
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Barnaby36
Pittsburgh Penguins |
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Location: Former Orpik44 Joined: 02.22.2013
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Not to be a deabie downer: are we stuck with Jacko's and Horny's contract?
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j.boyd919
Pittsburgh Penguins |
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Location: Tampa, FL Joined: 06.14.2011
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Dude, i don't get it. I love A1 so much. Why not put it on everything. I will say, i don't always use it on ribeyes, but most everything else i do. - joecool2931
Sometimes I like a1 on my burgers. Mixed with a little mayo and mustard. Mmmmm.
But I don’t really put any sauce on my steaks unless it’s a compound butter lol |
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MattStrat
Pittsburgh Penguins |
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Location: ...serial abuser...and misuser...of the ellipsis , NF Joined: 12.12.2014
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Not to be a deabie downer: are we stuck with Jacko's and Horny's contract? - Barnaby36
Thats the meat of it.
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Rinosaur
Pittsburgh Penguins |
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Location: Somewhere, NJ Joined: 01.21.2016
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Not to be a deabie downer: are we stuck with Jacko's and Horny's contract? - Barnaby36
I think they will pull a Fleury with Hornqvist for the expansion draft. JJ? Pretty much.
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Blackstrom2
Washington Capitals |
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Location: richmond, VA Joined: 10.11.2010
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Dude, i don't get it. I love A1 so much. Why not put it on everything. I will say, i don't always use it on ribeyes, but most everything else i do. - joecool2931
A1 is good. It just shouldn't go on steak. Unless it's sirloin. |
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Rinosaur
Pittsburgh Penguins |
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Location: Somewhere, NJ Joined: 01.21.2016
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Sometimes I like a1 on my burgers. Mixed with a little mayo and mustard. Mmmmm.
But I don’t really put any sauce on my steaks unless it’s a compound butter lol - j.boyd919
I'm a fan of steak au poivre, so that's my exception. I'll grab A1 or Heinz 57 if I got stuck with a poop piece of meat.
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