How do you cook it?

[Maximus]

Don't use analog thermometers, don't cut into the meat (ever), and don't fiddle with it while it cooks.

I don't know if you can see, but Jigo did his famous "cut and peel back method" to check for doneness.

 

[gourimoko]

Spot on.

You could also pick the meat up (like a steak) with tongs and see how stiff it feels (giggitty) to get an idea how done it is.

What they do in restaurants is to do this exact thing, but from the edges - horizontally. So you squeeze the meat with tongs around it's edge without removing it from the pan. Works as well.

I just find people are afraid to put their hand in the pan, and they shouldn't be..

You want to know if it's done - just press on it with you hand and see.

 

[The Oi]

You guys are such faggots. Jesus Christ. Nobody can just be in the middle of learning how to do something.

Are you telling me you guys are reaching into a hot, greasy and bubbling pan and feeling the steak on both sides?

 

[gourimoko]

You guys are such faggots. Jesus Christ. Nobody can just be in the middle of learning how to do something.

Are you telling me you guys are reaching into a hot, greasy and bubbling pan and feeling the steak on both sides?

Why would you feel the steak on both sides?

And yes you reach into the pan to touch the cut you're cooking. The surface of the cut will not burn you.

If you can't do that because of fear or whatever, then as @Lord Mar suggested, you can use tongs. It's really all about gauging the resistance of the meat.

BTW, I'm definitely not criticizing anyone in the thread for learning. I'm just giving my input/pointers.

 

[The Oi]

Why would you feel the steak on both sides?

And hell fucking yes you reach into the pan to touch the cut you're cooking. The surface of the cut will not burn you.

I thought you were just saying you're doing a feel test on the steak above?

Do I just tolerate the oil bubbling all over the place burning my arm? If I need to, it's not a big deal. I just assumed it was avoidable by checking the steak before pulling it out considering it's cooking in it's own juice and oil is pouring into the sliced area so if anything at all leaked out (none did that I could see) it would be instantly replaced by the olive oil and garlic.

 

[The Oi]

I don't know if you can see, but Jigo did his famous "cut and peel back method" to check for doneness.

My father in law bought this for me. I'm not exactly gonna not use it when I'm cooking him a romantic dinner.

 

[gourimoko]

I thought you were just saying you're doing a feel test on the steak above?

To do this. You take your hand and simply press the surface of the steak. You wouldn't pick the steak up from the pan and grip it. You'd literally just press down on it's center to gauge how firm it is..

This is what they'd teach you in culinary school.

Do I just tolerate the oil bubbling all over the place burning my arm?

If we're talking about cooking steak, there really shouldn't be much oil in the pan at all.

Steaks typically "fry" in their own fat but don't release much into a hot pan. If you see tons of fat coming out of your steak then your pan is not hot enough.

Cooking a steak like a ribeye, strip, etc, should be done on the highest heat you can manage, and at this temperature the fats and liquids in the meat will not rush towards the pan but away from it.

If you're cooking a filet mignon, then yes, you will have ample amounts of olive oil and butter in the pan. You would be spooning this butter over the filet and moving the filet in the pan constantly. To gauge doneness you can use your basting spoon.

If I need to, it's not a big deal. I just assumed it was avoidable by checking the steak before pulling it out.

You can use tongs if you'd rather not put your hand in the pan; however, when you place your steak or chicken or fish in the pan - you typically should be putting your hand very near the pan as it is, even when fat frying.

 

[The Oi]

To do this. You take your hand and simply press the surface of the steak. You wouldn't pick the steak up from the pan and grip it. You'd literally just press down on it's center to gauge how firm it is..

This is what they'd teach you in culinary school.



If we're talking about cooking steak, there really shouldn't be much oil in the pan at all.

Steaks typically "fry" in their own fat but don't release much into a hot pan. If you see tons of fat coming out of your steak then your pan is not hot enough.

If you're cooking a filet mignon, then yes, you will have ample amounts of olive oil and butter in the pan. You would be spooning this butter over the filet and moving the filet in the pan constantly. To gauge doneness you can use your basting spoon.



You can use tongs if you'd rather not put your hand in the pan; however, when you place your steak or chicken or fish in the pan - you typically should be putting your hand very near the pan as it is, even when fat frying.

How much oil in the pan?

In this case, the cut was a boneless top loin strip, which is one of the Delmonico cuts.

How do I avoid oil burning the fuck out of the inside bottom of the pan? Is that a pan thing or a heat thing?

 

[Randolphkeys]

How much oil in the pan?

In this case, the cut was a boneless top loin strip, which is one of the Delmonico cuts.

How do I avoid oil burning the fuck out of the inside bottom of the pan? Is that a pan thing or a heat thing?

You need an oil with a high burn point, like natedogg was talking about. Grapeseed oil is expensive but worth it. When you have the burnt bits on a stainless steel or cast iron pan, I hit it when its still hot with white vinegar and scrape out the burnt stuff with a wooden spoon. I have had the same pan set since 2011 and they are immaculate.

 

[Maximus]

I thought you were just saying you're doing a feel test on the steak above?

Do I just tolerate the oil bubbling all over the place burning my arm? If I need to, it's not a big deal. I just assumed it was avoidable by checking the steak before pulling it out considering it's cooking in it's own juice and oil is pouring into the sliced area so if anything at all leaked out (none did that I could see) it would be instantly replaced by the olive oil and garlic.

You better stick to slicing the top of your steak off and peeling it back to see what it looks like. Wouldn't want you to touch the top of the steak and somehow burn your arms you fucking pansy. Wear a helmet with a visor too so the bubbling grease you are apparently frying your steak in doesn't get in your eyes.
You must be the worst cook ever...

 

[The Oi]

You need an oil with a high burn point, like natedogg was talking about. Grapeseed oil is expensive but worth it. When you have the burnt bits on a stainless steel or cast iron pan, I hit it when its still hot with white vinegar and scrape out the burnt stuff with a wooden spoon. I have had the same pan set since 2011 and they are immaculate.

Will do it.

You better stick to slicing the top of your steak off and peeling it back to see what it looks like. Wouldn't want you to touch the top of the steak and somehow burn your arms you fucking pansy. Wear a helmet with a visor too so the bubbling grease you are apparently frying your steak in doesn't get in your eyes.
You must be the worst cook ever...

Adults are talking here.

Stick to grilling hot dogs and low quality hamburger meat on the grill and handling family taco night in the kitchen.

 

[gourimoko]

How much oil in the pan?

In this case, the cut was a boneless top loin strip.

How do I avoid oil burning the fuck out of the inside bottom of the pan? Is that a pan thing or a heat thing?

A boneless top loin strip shouldn't have oil in the pan.

1) Salt the meat substantially with KOSHER SALT not table salt. Put regular olive oil on the meat.
2) Let the meat sit and come to room temperature (will take an hour)
3) While this is happening go observe the meat. Where the salt flakes were you'll see small little pools of water. This means the meat isn't ready.
4) Once those pools of water are reabsorbed into the meat, pat the cut off with paper towels until completely dry. There's no need to re-season as the meat is salty already; just brush lightly with regular olive oil (not extra virgin olive oil).

*you could use vegetable oil for this.

5) Place the meat in the pan and let it sear 2-4 mins depending on doneness.

You only need to flip once, unless on the grill, then you'll add 2 turns for marks.

If you like your meat cooked a bit more, place it in a high-temp oven to finish beyond medium, but the cut you described should not be cooked beyond medium doneness or it will be tough.

 

[The Oi]

A boneless top loin strip shouldn't have oil in the pan.

1) Salt the meat substantially with KOSHER SALT not table salt. Put regular olive oil on the meat.
2) Let the meat sit and come to room temperature (will take an hour)
3) While this is happening go observe the meat. Where the salt flakes were you'll see small little pools of water. This means the meat isn't ready.
4) Once those pools of water are reabsorbed into the meat, pat the cut off with paper towels until completely dry. There's no need to re-season as the meat is salty already; just brush lightly with regular olive oil (not extra virgin olive oil).

*you could use vegetable oil for this.

5) Place the meat in the pan and let it sear 2-4 mins depending on doneness.

You only need to flip once, unless on the grill, then you'll add 2 turns for marks.

If you like your meat cooked a bit more, place it in a high-temp oven to finish beyond medium.

This sounds great and gourmet, but what I made was delicious.

I'll try this, but I'd be surprised if I like it any better.

 

[gourimoko]

This sounds great and gourmet, but what I made was delicious.

I'll try this, but I'd be surprised if I like it any better.

It all depends on what you're trying to accomplish.

If I want a good steak, it starts with the cut. If I want a really good steak, it starts with going to a butcher and getting a good prime cut.

If you're paying $14-16/lb for your ribeyes then consider going to the butcher for and lightly haggling for $20/lb prime ribeye towards the end of the day. You'll definitely taste the difference.

From there, so long as you don't overcook it or under-salt it you'll be fine. A lot of this is just how to get a consistently good end result.

 

[The Oi]

It all depends on what you're trying to accomplish.

If I want a good steak, it starts with the cut. If I want a really good steak, it starts with going to a butcher and getting a good prime cut.

If you're paying $14-16/lb for your ribeyes then consider going to the butcher for and lightly haggling for $20/lb prime ribeye towards the end of the day. You'll definitely taste the difference.

From there, so long as you don't overcook it or under-salt it you'll be fine. A lot of this is just how to get a consistently good end result.

Butcher makes a huge difference.

Since I started smoking, I've been going to the butcher exclusively for shoulder and brisket. Brisket and shoulder are pretty crude hunks of meat, but there was still an obvious difference.

I've yet to buy steak or ribs at the butcher but I will do so.