And it must be rare.
Did you get a bloomin'?I did! It was pretty tasty!
Herb infused butter on the sirloin?
Mrs y-l_a likes flat iron.. I mean get the heck outta here with thatSaves you a lot of $ tho.
Mrs y-l_a likes flat iron.. I mean get the heck outta here with thatSaves you a lot of $ tho.
I honestly for steaks don't even know what a good price per lb is on most of it.Mrs y-l_a likes flat iron.. I mean get the heck outta here with thatSaves you a lot of $ tho.
Yes, for the price, its a solid cut of beef. I prefer a flat iron over a sirloin for example and probably over a filet.
What in the holy eff wacky!I know strait on the grill is the way to do it, but you've never tried one of my steaks. They're delicious.
The best thing you can do for steak is season it and let it sit for a little while(like 15-20 min) on the counter.
I literally bet myself that you would comment in here within 5 minutes of that post, M^2. That's how much I have you #zapped to everyone of my posts.
Wacky, you should try to gradually wean yourself off all those liquids and just use a little bit of seasoning. I know it's crazy but I typically only use salt and pepper and sometimes a little bit of garlic chowder. Somebody mentioned those Montreal steak seasonings earlier, that is a damn fine way to compliment a steak. Marinades are for crappier, tougher cuts of steak that you slice up for fajitas or something.I know. My dad does straight salt and a little worcestershire sauce. Ms. wacky isn't a big fan of steak (weirdo), so I juice it up a bit for her and she likes it. She's actually scared to eat any type of meat that's on a bone.
What in the world?
You might as well buy the cheapest steaks you can find if you are going to soak them in junk like that.The best thing you can do for steak is season it and let it sit for a little while(like 15-20 min) on the counter.
This is the correct answer. I often forget, but letting your beef sit out and get to near room temperature is always a good idea before grilling. I have no idea why, but it helps the flavor.
like what you like, wacks:thumbs:
You guys, Tri Tip is pretty special.
Wacky, you should try to gradually wean yourself off all those liquids and just use a little bit of seasoning. I know it's crazy but I typically only use salt and pepper and sometimes a little bit of garlic chowder. Somebody mentioned those Montreal steak seasonings earlier, that is a damn fine way to compliment a steak. Marinades are for crappier, tougher cuts of steak that you slice up for fajitas or something.I know. My dad does straight salt and a little worcestershire sauce. Ms. wacky isn't a big fan of steak (weirdo), so I juice it up a bit for her and she likes it. She's actually scared to eat any type of meat that's on a bone.
:sdeek:
The best thing you can do for steak is season it and let it sit for a little while(like 15-20 min) on the counter.
The next best thing is to toss them in the oven at like 250-300 for 10 min or so until the center of the steak is 90deg, then throw them on a super hot grill for a few min. Super tender steak. ATK preaches this a lot and it works very well.
where would everyone put a medium well flat iron against other meats on the grill? I'd put it above almost any chicken, for sure. But below a good pork chop.
You guys, Tri Tip is pretty special.
super overrated. competes with in&out for most overrated california thing.
I use that a lot for steak tacos. If you aren't a dumbass and cut it correctly, it is very good. I cook it just barely past rare. I love it.
i gotta get me one of these sous vide outfits.
My mom's Canadian husband had a good tri tip California rant once.
Still uses it for stir fry tho
Wacky, you should try to gradually wean yourself off all those liquids and just use a little bit of seasoning. I know it's crazy but I typically only use salt and pepper and sometimes a little bit of garlic chowder. Somebody mentioned those Montreal steak seasonings earlier, that is a damn fine way to compliment a steak. Marinades are for crappier, tougher cuts of steak that you slice up for fajitas or something.I know. My dad does straight salt and a little worcestershire sauce. Ms. wacky isn't a big fan of steak (weirdo), so I juice it up a bit for her and she likes it. She's actually scared to eat any type of meat that's on a bone.
:sdeek:
Bludgeon of Beef
i gotta get me one of these sous vide outfits.
Didn't know clams was in the pocket of big sous vide...
you could make one in an afternoon with $40 worth of parts
http://www.amazon.com/Travel-Immersion-Water-Heater-Voltage/dp/B000AXS0UE (http://www.amazon.com/Travel-Immersion-Water-Heater-Voltage/dp/B000AXS0UE)
http://www.amazon.com/Lerway-All-Purpose-Temperature-Controller-Thermostat/dp/B008KVCPH2 (http://www.amazon.com/Lerway-All-Purpose-Temperature-Controller-Thermostat/dp/B008KVCPH2)
you could make one in an afternoon with $40 worth of parts
http://www.amazon.com/Travel-Immersion-Water-Heater-Voltage/dp/B000AXS0UE (http://www.amazon.com/Travel-Immersion-Water-Heater-Voltage/dp/B000AXS0UE)
http://www.amazon.com/Lerway-All-Purpose-Temperature-Controller-Thermostat/dp/B008KVCPH2 (http://www.amazon.com/Lerway-All-Purpose-Temperature-Controller-Thermostat/dp/B008KVCPH2)
sure thing, MacGyver
Like we're talking chunks of pepper on the steak. What was that place @8manpick?
We went to a wedding last year in Chicago and the reception was at some famous steak restaurant where they shoot the league. I actually walked away thinking the steak was too peppered.
Gibson'sLike we're talking chunks of pepper on the steak. What was that place @8manpick?
you ordered your steak au poivre
TV show on FX "The League"We went to a wedding last year in Chicago and the reception was at some famous steak restaurant where they shoot the league. I actually walked away thinking the steak was too peppered.
What does it mean to shoot the league?
Thanks, friend! :thumbs:Gibson'sLike we're talking chunks of pepper on the steak. What was that place @8manpick?
you ordered your steak au poivre
TV show on FX "The League"We went to a wedding last year in Chicago and the reception was at some famous steak restaurant where they shoot the league. I actually walked away thinking the steak was too peppered.
What does it mean to shoot the league?
where are you guys at on the corn vs grass fed debate?
Eh, convection would do a good enough job. I only posted those links because I had to talk myself out of buying that, today :two_cents:you could make one in an afternoon with $40 worth of parts
http://www.amazon.com/Travel-Immersion-Water-Heater-Voltage/dp/B000AXS0UE (http://www.amazon.com/Travel-Immersion-Water-Heater-Voltage/dp/B000AXS0UE)
http://www.amazon.com/Lerway-All-Purpose-Temperature-Controller-Thermostat/dp/B008KVCPH2 (http://www.amazon.com/Lerway-All-Purpose-Temperature-Controller-Thermostat/dp/B008KVCPH2)
sure thing, MacGyver
You're going to want that water to circulate for even cooking, chief.
I really like steak au poivreme too, i'm a pepper lover though
Eh, convection would do a good enough job. I only posted those links because I had to talk myself out of buying that, today :two_cents:you could make one in an afternoon with $40 worth of parts
http://www.amazon.com/Travel-Immersion-Water-Heater-Voltage/dp/B000AXS0UE (http://www.amazon.com/Travel-Immersion-Water-Heater-Voltage/dp/B000AXS0UE)
http://www.amazon.com/Lerway-All-Purpose-Temperature-Controller-Thermostat/dp/B008KVCPH2 (http://www.amazon.com/Lerway-All-Purpose-Temperature-Controller-Thermostat/dp/B008KVCPH2)
sure thing, MacGyver
You're going to want that water to circulate for even cooking, chief.
Sent from my Nexus 6 using Tapatalk
Pepper is great. Civilisation depends on it.
where are you guys at on the corn vs grass fed debate?
FreundinSonntag got me a vacuum sealer for xmas this year, and i have plenty of pots/coolers i could use so i was thinking it might not be that crazy to try out some sous vide cooking. However, i still couldn't really talk myself into spending that much on a gimmicky new way to make steak.Eh, convection would do a good enough job. I only posted those links because I had to talk myself out of buying that, today :two_cents:you could make one in an afternoon with $40 worth of parts
http://www.amazon.com/Travel-Immersion-Water-Heater-Voltage/dp/B000AXS0UE (http://www.amazon.com/Travel-Immersion-Water-Heater-Voltage/dp/B000AXS0UE)
http://www.amazon.com/Lerway-All-Purpose-Temperature-Controller-Thermostat/dp/B008KVCPH2 (http://www.amazon.com/Lerway-All-Purpose-Temperature-Controller-Thermostat/dp/B008KVCPH2)
sure thing, MacGyver
You're going to want that water to circulate for even cooking, chief.
Sent from my Nexus 6 using Tapatalk
that makes sense. the sous vide machine is only the first part of it, you'll also need something to hold the water (a deep pan works, or a small cooler, but i think it's good to have a dedicated container), a decent food vacuum sealer (bought mine at costco for ~$125), and other stuff to get going. cookbooks, yada yada.
FreundinSonntag got me a vacuum sealer for xmas this year, and i have plenty of pots/coolers i could use so i was thinking it might not be that crazy to try out some sous vide cooking. However, i still couldn't really talk myself into spending that much on a gimmicky new way to make steak.Eh, convection would do a good enough job. I only posted those links because I had to talk myself out of buying that, today :two_cents:you could make one in an afternoon with $40 worth of parts
http://www.amazon.com/Travel-Immersion-Water-Heater-Voltage/dp/B000AXS0UE (http://www.amazon.com/Travel-Immersion-Water-Heater-Voltage/dp/B000AXS0UE)
http://www.amazon.com/Lerway-All-Purpose-Temperature-Controller-Thermostat/dp/B008KVCPH2 (http://www.amazon.com/Lerway-All-Purpose-Temperature-Controller-Thermostat/dp/B008KVCPH2)
sure thing, MacGyver
You're going to want that water to circulate for even cooking, chief.
Sent from my Nexus 6 using Tapatalk
that makes sense. the sous vide machine is only the first part of it, you'll also need something to hold the water (a deep pan works, or a small cooler, but i think it's good to have a dedicated container), a decent food vacuum sealer (bought mine at costco for ~$125), and other stuff to get going. cookbooks, yada yada.
I'm building a temperature controller for a keezer that im working on, using that first link and i was planning on making the enclosure for that temp controller modular enough that i could also use it with that immersion heater. I'll snap some picks and let you know how it goes.
Grass fed is for poorsSo how does it taste? :lol:
I was listening to this one podcast where this girl goes into great depth about grass vs corn, and one aspect I hadn't considered (I'm staunchly corn) is that the leaner meat can carry on some more subtle notes and flavor the leaner it is. She says after eating grass fed for a while one might actually think corn fed is gross, very iron-y in taste. And that one begins to think of grass fed more like a fine wine, deeply considering it as they eat, dissecting the flavors, an aware and alive mastication. I would like to know if you guys have felt the same way?I would be interested in what podcast this was. Do you remember?
Grass fed is for poors
I was listening to this one podcast where this girl goes into great depth about grass vs corn, and one aspect I hadn't considered (I'm staunchly corn) is that the leaner meat can carry on some more subtle notes and flavor the leaner it is. She says after eating grass fed for a while one might actually think corn fed is gross, very iron-y in taste. And that one begins to think of grass fed more like a fine wine, deeply considering it as they eat, dissecting the flavors, an aware and alive mastication. I would like to know if you guys have felt the same way?I would be interested in what podcast this was. Do you remember?
ThanksI was listening to this one podcast where this girl goes into great depth about grass vs corn, and one aspect I hadn't considered (I'm staunchly corn) is that the leaner meat can carry on some more subtle notes and flavor the leaner it is. She says after eating grass fed for a while one might actually think corn fed is gross, very iron-y in taste. And that one begins to think of grass fed more like a fine wine, deeply considering it as they eat, dissecting the flavors, an aware and alive mastication. I would like to know if you guys have felt the same way?I would be interested in what podcast this was. Do you remember?
I do. http://fulldrawfulltime.libsyn.com/fdft-012-fueling-the-body-for-the-backcountry I'm trying to find the minute mark now. "Great depth" was an exaggeration.
ThanksI was listening to this one podcast where this girl goes into great depth about grass vs corn, and one aspect I hadn't considered (I'm staunchly corn) is that the leaner meat can carry on some more subtle notes and flavor the leaner it is. She says after eating grass fed for a while one might actually think corn fed is gross, very iron-y in taste. And that one begins to think of grass fed more like a fine wine, deeply considering it as they eat, dissecting the flavors, an aware and alive mastication. I would like to know if you guys have felt the same way?I would be interested in what podcast this was. Do you remember?
I do. http://fulldrawfulltime.libsyn.com/fdft-012-fueling-the-body-for-the-backcountry I'm trying to find the minute mark now. "Great depth" was an exaggeration.
Not looking to dispute you. I love cooking podcasts.
ThanksI was listening to this one podcast where this girl goes into great depth about grass vs corn, and one aspect I hadn't considered (I'm staunchly corn) is that the leaner meat can carry on some more subtle notes and flavor the leaner it is. She says after eating grass fed for a while one might actually think corn fed is gross, very iron-y in taste. And that one begins to think of grass fed more like a fine wine, deeply considering it as they eat, dissecting the flavors, an aware and alive mastication. I would like to know if you guys have felt the same way?I would be interested in what podcast this was. Do you remember?
I do. http://fulldrawfulltime.libsyn.com/fdft-012-fueling-the-body-for-the-backcountry I'm trying to find the minute mark now. "Great depth" was an exaggeration.
Not looking to dispute you. I love cooking podcasts.
Np, I just realized my fingers typed great depth when it was really only a minute or two of discussion on this precise topic, and 99% of the podcast you probably won't be interested in.
I was listening to this one podcast where this girl goes into great depth about grass vs corn, and one aspect I hadn't considered (I'm staunchly corn) is that the leaner meat can carry on some more subtle notes and flavor the leaner it is. She says after eating grass fed for a while one might actually think corn fed is gross, very iron-y in taste. And that one begins to think of grass fed more like a fine wine, deeply considering it as they eat, dissecting the flavors, an aware and alive mastication. I would like to know if you guys have felt the same way?
We went to a wedding last year in Chicago and the reception was at some famous steak restaurant where they shoot the league. I actually walked away thinking the steak was too peppered.That's Gibsons and MIR tried to order a god damn hamburger or something there. Trim and I PI'd him into ordering a steak obviously.
:thumbs:I really like steak au poivreme too, i'm a pepper lover though
:D You guys did this to me in Wichita. :lol:We went to a wedding last year in Chicago and the reception was at some famous steak restaurant where they shoot the league. I actually walked away thinking the steak was too peppered.That's Gibsons and MIR tried to order a god damn hamburger or something there. Trim and I PI'd him into ordering a steak obviously.
i gotta get me one of these sous vide outfits.
here's your chance to score one at a great discount - amazon (http://www.amazon.com/Anova-Culinary-Bluetooth-Precision-Cooker/dp/B00UKPBXM4/ref=sr_1_1?s=kitchen&ie=UTF8&qid=1455223847&sr=1-1&keywords=anova)
$139 w. free prime shipping, usually $180
i gotta get me one of these sous vide outfits.
here's your chance to score one at a great discount - amazon (http://www.amazon.com/Anova-Culinary-Bluetooth-Precision-Cooker/dp/B00UKPBXM4/ref=sr_1_1?s=kitchen&ie=UTF8&qid=1455223847&sr=1-1&keywords=anova)
$139 w. free prime shipping, usually $180
Mine delivers tomorrow. Couldn't pass up that price. Going to the meat market in the morning for some Ribeyes. CAN'T WAIT!
So that thing cooks steaks the way we cooked omelettes in ziploc bags at a breakfastPAK tailgate?