Your steak cooking technique.

Discussion in 'The Howard Stern Show' started by PropRmodulation, Jun 20, 2015.

  1. PropRmodulation

    PropRmodulation Well-Known Member

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    I always let steak sit out to get to room temperature. Salt and pepper. Get grill as hot as I could get it. Five minutes a side(or less depending on thickness of steaks). Rest steaks. Enjoy.

    I read about the "Reverse Sear" technique. I had some time(and beer) last night so I gave it a try. You salt and pepper steak. Cook steak low and slow until you get to about ten degrees of desired cooking temp. You are going to need a probe thermometer. I cooked them in a 250 degree grill for about 45 minutes to an hour. You can do this step in your oven if you wish. I cooked the bone in rib eyes to 125 degree internal temp. Pull them and tent them in foil. Get grill as hot as you can while the steaks rest. Throw them back on to hot grill for another minute or two a side. Internal temp of 135 degrees. Rest steaks.

    These steaks may have been the most tender, buttery steaks I have ever prepared. I will have to try it again with a heartier strip steak or porterhouse.

    Howard related because Howard was into grilling before he evolved.
     
  2. joyceface

    joyceface Queen of Everything VIP

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    Sounds yummy but I do not have patience to cook like that.
     
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  3. Tinman

    Tinman Well-Known Member

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    I always tenderize my meat.:oops:
     
  4. Lemmy

    Lemmy Douchebag Extraordinaire Gold

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    From the fridge I pepper the steaks and let sit at room temp while I prep and get the grill to around 250. Cook steaks to a bit below final temp, remove from grill, open vents until grill is around 700 then put steaks back on for 2 minutes per side. Let rest whilst shutting down the grill. Delicious.
     
    Last edited: Jun 20, 2015
  5. scoobyla

    scoobyla Well-Known Member

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    serenade it
     
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  6. Lemmy

    Lemmy Douchebag Extraordinaire Gold

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    A nice sized brisket takes me about 10hrs. :yes:
     
  7. OV

    OV Rapscallion

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    This makes a good steak even more tender and more effectively marinades

    [​IMG]
     
  8. Tipsey Russell

    Tipsey Russell VIP Extreme Gold

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    I just burn the living shit outta it and cover it in steak sauce

    i'm a horrid BBQer
     
  9. PropRmodulation

    PropRmodulation Well-Known Member

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    I have almost bought one of those a few times. I have read just about every restaurant does that to your steak before they prepare it. I also read it turns cheaper cuts of steak into tender steaks.
     
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  10. FSFN

    FSFN Well-Known Member

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    [​IMG]
     
  11. Captain

    Captain Alto, Blanco y Guapo

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    You will never lose with my technique.


    [​IMG]
     
  12. Afganistand

    Afganistand Motivationally Deficient VIP

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  13. fixer

    fixer I'm Retarded you Jerk. On the Power.

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    Steak out of fridge-then salt-bring to room temp. Grill and finish with a nice herb compound butter. No pepper until after steak is off the grill and resting. An only will cook a steak over charcoal-no gas from me. Thanks for the slow cook steak technique-I will give that a try.
     
  14. LawyerLarry

    LawyerLarry Mr. Fuckmoney in the Bank VIP

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    I just use my super heat vision.
     
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  15. Pooh bear

    Pooh bear Well-Known Member VIP

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    I have that doo dad!! :p
     
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  16. Metalheavy19

    Metalheavy19 Well-Known Member

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    Salt and pepper and maybe some garlic pepper too, pan fried with a tablespoon of butter about 3-4minutes each side on medium heat.
     
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  17. Jayla

    Jayla Ou ai-je l'esprit? Gold

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    Can't grill? I guess you really have turned into a woman. :giggle:
     
  18. XXXL yoga pants

    XXXL yoga pants Well-Known Member

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    ribeye steak, cast iron pan, oven preheated to 450. steak to room temp, salt well. preheat the cast iron on the highest setting you have for 10 minutes or so, little bit of peanut or vegetable oil, sear steak for one minute. take the steak out, reheat pan, then another minute on the other side, then throw the pan right into the oven for 3-4 minutes. perfect medium rare, great sear. pepper when you take it off (it will burn and be bitter if you put it on before cooking) little bit of butter to finish if you like.

    other types of steaks i like seared over charcoal grill, then over low coals to finish.
     
  19. wujekcity

    wujekcity Well-Known Member

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    where is that?
     
  20. Mr Sinister

    Mr Sinister Gold

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    at least your honest :jj: