Post: #1

I swiped a nice steak.



I followed step 5 to the T. (Sans the swooping and smoking.)

Quote:5. Make sure Pan is like 7 layers of Hell Hot. Then let it get hotter. Wait till you think that maybe you shouldn't be heating the pan so hot, then heat it more. Then take a smoke break and let it heat more. If you are with a fly girl, swoop her and let the pan heat some more. Then spark up one more smoke as you let it get as hot as a topless French girl on the beach in Anglet in July. This will sear the fuck out of the steak and “lock in” the juices.

I think I let the pan get too hot...


I poured some Grapeseed oil into the pan. As I was dropping the steak into the pan, whoosh! The whole pan went up in flames. I jumped like 10 feet in the air and dropped the steak into the flames that were at least one and a half feet high! I almost [/b]took it to the sink and put it under my faucet but something told me that was horrible idea.  Smoke was filling up my apartment and the smoke alarm was going nuts. The heat was getting pretty bad so I ran outside and finished cooking it on my patio.





















The end result




A delicious medium rare ribeye.

Post: #2

The reason your pan erupted in flames is because water vapor disrupted the oil in the pan enough to ignite. The oil was already at the smoke point and the contact with the flame caused combustion.

Next time, get the pan that hot (I'd use peanut, filtered coconut oil, or rice bran oil) and before laying the steak in, turn your burner off. Once your pan spatters and shit and most of the moisture is evaporated from the surface of the steak, turn the burner back on. Sometimes when oil ignites it gives an off petroleum flavor to the food.

Also it looks like you used an anodized aluminum pan, might I suggest one of these?



Also not sure what G says, but when I'm cooking steaks I flip them every 30 seconds. You'll hear rhetoric to the contrary ("only flip a steak once"). This is wrong. By the time the interior is medium rare, you'll have a pretty thick layer of medium well meat around the border of the steak. If you turn the steak every 30 seconds (putting the steak in a different part of the pan so you expose it to maximum heat) you get a much darker, and much more savory crust and sear, and also more even cooking. This picture is the 100% what you want and what you can acheive by flipping every 30 seconds. (I might have to make a youtube vid) A properly seared, and cooked steak:



Other than that, that's a great looking piece of meat, congrats.

Post: #3

How did you flip the steak when the pan was on fire?

Post: #4

I sear my steaks on both sides in a cast-iron skillet and throw it into a hot-ass oven with a thermometer. I rest my meat for 5-10 minutes after that, covered.

My shit always comes out gangster.

Post: #5

Nice break down. It's cool to get the in depth analysis.

Faust-

While the inferno raged for a good minute or two, eventual the flames shrank to where I could flip the steak without my arm looking like Vladimir Komarov.

Post: #6

Kenji drops some pretty good tips.

http://www.seriouseats.com/2012/05/how-t...d-lab.html

Post: #7

I trow my steaks in the oven on low heat to warn up and break down the fibers and tissues in the meat (it's like a quick dry age). You get a soft buttery middle this way then U take em and sear the hell out of them on the bloody hot pan, finish with butter. Let rest then dig in.

This cuts down in the smoke if you live in apartment. And unless I'm fucking with charcoal or wood. I prefer stake this way over a traditional gas grill.

Cast iron is a must though. I am trying to track a seasoned one down from a old lady in my City.

Post: #8

Weber charcoal grill or you're wasting steak. I've never had a good steak cooked in a skillet or oven no matter who tries. I tried Gs method when I was out of charcoal at 3am and too drunk/lazy to get to the store.

Post: #9

The G manifesto way?

Does that mean you pretended to do it?

Post: #10

(10-01-2012 02:45 PM)Chief Wrote:  The G manifesto way?

Does that mean you pretended to do it?

Got a legit lol out of me.

Post: #11

(10-01-2012 02:45 PM)Chief Wrote:  The G manifesto way?

Does that mean you pretended to do it?

One-week suspension.

24 posts and already hating.

Post: #12

Tuth must feel like a Walmart employee on welfare day during the first of every month.

Post: #13

(10-01-2012 02:44 PM)el mechanico Wrote:  Weber charcoal grill or you're wasting steak. I've never had a good steak cooked in a skillet or oven no matter who tries. I tried Gs method when I was out of charcoal at 3am and too drunk/lazy to get to the store.

I'd agree. There's simply no better way to cook meat, or almost anything for that matter, than over wood.

Food does interesting things at high temperatures, and I'm not talking about burning or charring here. Once you get 700 degrees+ those Maillard reactions start going crazy and produce flavors you can't get any other way.

Here's a helpful tip regarding grilling too. You know that unmistakeable grill flavor? That doesn't come from the grill itself or burning wood or charcoal. That comes from the combustion of animal fat and juices that escape the meat, drips down into the fire, explodes into vapor, and then clings onto the meat. The thing is, is you don't need to grill your protein directly over the flame to get this. If you have your food onto one side, say a cooler side of the grill where it's easier to cook more evenly, and you sacrifice a little piece of fat and gristle and let it char over the flame, it'll melt and drip and combust and those vapors will still reach whatever meat youre preparing on the cooler side of the grill.

Post: #14

This one is really awesome

http://forums.egullet.org/topic/119838-t...ick-steak/

Post: #15

(10-01-2012 05:28 PM)WestIndianArchie Wrote:  This one is really awesome

http://forums.egullet.org/topic/119838-t...ick-steak/

Great article, really on point. The only suggestion I'd make is not to add the butter so soon into cooking, I do that for the last several minutes (I also add a sprig of thyme and a smashed garlic clove). But as he mentions in the article, everyone has a different way and a lot of them yield fantastic results.

Also that piece of meat is fucking gorgeous.

I've got some bone in ribeyes coming into the restaurant next week. I'll post a youtube video on cooking it, though it sounds like a lot of dudes in here are already on the right track.