Is there a reasonable way to cook a steak in a frying pan or skillet?
BVH
-finally using this forum for something!
Mr. Suu does...but he's Puerto Rican and seasons the FUCK out of it.
Quote from: Suu! on May 13, 2008, 03:21:58 AM
Mr. Suu does...but he's Puerto Rican and seasons salts the FUCK out of it.
fixt :wink:
Quote from: Hoopla on May 13, 2008, 02:04:10 AM
Is there a reasonable way to cook a steak in a frying pan or skillet?
BVH
-finally using this forum for something!
Yes.
Take it to Bobby Flay and say "pretty please?"
For the record, I'm ignoring all replies which come from anyone other than ECH.
Fine, then you'll miss a real answer.
If you're looking for the Millard effect (the sear), then you need to bring a heavy skillet (preferrably cast iron) to an incredibly high temperature.
Take some oil (vegetable is nice, as it has a really high smoke point), and smear it on the steak. Use your hands. Feel slightly perverted doing so.
Then, season it heavily with kosher salt and black pepper.
Put it in the wickedly hot skillet. DO NOT TOUCH IT. Wait 4 minutes (assuming steak is 1.5" thick). Turn it over. Wait another 3 minutes.
Remove, let rest 5 minutes. It will be rare, with a nice crust.
On the other hand, Michael Schlow uses low heat, and an oven.
Preheat the oven to 300F
Chop some thyme and rosemary, anout 2 Tb. Salt and pepper the steak.
Put olive oil in an iron skillet and put it over medium heat for just a minute or so ... counter-intuitively, you do not want to sear the meat. It shouldn't even sizzle. Srsly.
Put in the seasoned steak, and cook it gently for just one minute on each side. Sprinkle on about half the herbs, melt some butter in the pan, and turn the steak once or twice, adding the rest of the herbs, until coated on both sides with butter and herbs.
Put the steak on a wire rack in a shallow roasting pan. Pour butter/herbs on top of the steak. Roast at 300F for 20 to 25 minutes, or until the temperature at the center of the steak reads 120F it should feel very soft to a finger touch. Remove and let stand for 5 to 10 minutes.
you were right on the mark with the first part.
you should probably be shot for appearing to advocate the second part, but it's your gob so you can put whatever foul concoction you see fit into it.
also, for best results you should use cracked black pepper, not ground black pepper.
also also, this works better for some cuts than others. Great for tenderloin, good for ribeye or strip, acceptable for sirloin if it's a small enough cut. Not much use for the cheaper cuts (which can be great but almost always need to be braised) unless you like chewing on shoe leather.
Ah, thank you to both of you.
Is there a big difference in taste between kosher salt and regular table salt? I honestly have no idea.
Hoops: Yes.
ECH: Considering Schlow owns more and better restaraunts than you (Radius, Via Matta, Great Bay), I'm gonna give him the benefit of the doubt.
I don't care if he takes over Le Bernardin. I'm not down with the concept of soft, un-seared, ovened steak.
and...I get to bust you out for being wrong! :hammer:
Hoops: no, there's not any discernable difference in taste in the salt itself. The difference is in the size of the salt crystals and their relative properties in promoting moisture retention in the meat.
ECH: Since there's no way in hell I'm taking you to Radius, I guess we're at an impass.
I'll tell you what...
If I make as much loot outta this gig as I think I'm gonna, I'll take YOU to Radius.
Where is Radius?
http://www.radiusrestaurant.com/splash.shtml
Can I come too, since I started the whole thing?? :D
Sure. Dinners are usually about $150 per person, if you do it right.
WOOT!
menu.is.a.thing.of.beauty.
i wanna go.
I want to go too!!!!!! Those scallops are making me drool.
I've been there a few times, but recently Mrs. LMNO and I got a gift certificate there for our anniversary.
We went for the 7-course chef's tasting.
We ate for FOUR HOURS.
It was completely awesome.
Quote from: LMNO on May 15, 2008, 04:06:45 PM
I've been there a few times, but recently Mrs. LMNO and I got a gift certificate there for our anniversary.
We went for the 7-course chef's tasting.
We ate for FOUR HOURS.
It was completely awesome.
:x
jealous
Holy fuck shit christ.
That's it, I am officially upgrading "find myself a sugar daddy" to Really Fucking High Priority. :aww:
i need to find myself a damn plane ticket
ECH is taking everybody out to dinner, ITT.
Sounds like a lot of restos we have around hereabouts.
Especially out in Coronado.
duo of berkshire pork sounds really good.
still not interested in the slow-roasted ribeye.
also, loses points for being pretentious enough to call green beans "haricots verts".
gains points back for wine and bar.