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Korean Job Discussion Forums
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MollyBloom
Joined: 21 Jul 2006
Location: James Joyce's pants
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 Posted: Sun Feb 15, 2009 6:43 am Post subject: |
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| visitorq wrote: |
| Black and blue. |
I just drooled. Bleu cheese is the BEST with steak. |
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ReeseDog
Joined: 05 Apr 2008
Location: Classified
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| Posted: Sun Feb 15, 2009 8:53 am Post subject: |
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Marinate in lapsang souchong and worcestershire sauce for several hours (awesome flavor).
Grill over a mesquite fire.
Serve rare.
I usually grill several steaks together in order to have leftovers. Steak sandwiches the next day are heavenly. |
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tzechuk
Joined: 20 Dec 2004
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| Posted: Sun Feb 15, 2009 10:13 am Post subject: |
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| Sorry I hate to be a spelling police.. but it's marinade not marinate... |
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ReeseDog
Joined: 05 Apr 2008
Location: Classified
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| Posted: Sun Feb 15, 2009 11:56 am Post subject: |
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| tzechuk wrote: |
| Sorry I hate to be a spelling police.. but it's marinade not marinate... |
Way to go off topic.
English is your mother tongue, yes? Let me break it down for you.
Marinade is the noun. Marinate is the verb. When I wrote, "Marinate in lapsang souchong and worcestershire sauce for several hours," I really did mean to write marinate.
Perhaps, for clarity's sake, I may have written, "Marinate the steaks in a marinade of lapsang souchong and worcestershire sauce for several hours." I didn't write it like that, though, because redundancy is clumsy and hacks me off only slightly less than folks who try to correct others' usage and can't even get that right.
Please tell me you don't teach English. |
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Jeff's Cigarettes
Joined: 27 Mar 2007
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| Posted: Sun Feb 15, 2009 2:17 pm Post subject: |
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| Product of a State school no doubt. |
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ReeseDog
Joined: 05 Apr 2008
Location: Classified
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| Posted: Sun Feb 15, 2009 4:35 pm Post subject: |
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| Jeff's Cigarettes wrote: |
| Product of a State school no doubt. |
Indeed.
Anyway, back to the topic.
I make a nifty sauce for steaks involving sour cream, dill, horseradish, and garlic. It might sound odd, but it's really good. |
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Underwaterbob
Joined: 08 Jan 2005
Location: In Cognito
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| Posted: Sun Feb 15, 2009 5:30 pm Post subject: |
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Mah woomun cooks mah stakes. Yeup.
J/K
Steak is something I only eat about once a year, but I like it with lots of onions, peppers and mushrooms, A1, red wine or Balsamic vinegar. A huge side of garlic mashed potatoes. I like my veggies. |
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victorology
Joined: 10 Sep 2007
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| Posted: Sun Feb 15, 2009 5:40 pm Post subject: |
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| poet13 wrote: |
OK, so if you absolutely must cook the poor thing, then rough crush some whole black pepper, and crush some coarse sea salt. Rub a little olive oil on it then sprinkle liberally with the crushed fixins'. Start the pan on high heat and flop the fridge cold steak in. I say fridge cold cause a lot of people let it warm up on the counter, and it ends up bleeding all over the place ad they end up with a dry piece of meat. Straight from fridge to plate for seasoning and into the pan. Don't touch it until it slides by itself. That's seared. Flip it over. Still on high heat. Sear that side too. Turn the pan down to medium or medium high depending on how thick and what temperature you want. Thick steak cook a little cooler to allow the heat to get all the way through. Thin steak can take a higher heat.
You can finish the steak with a compound butter, or make a pan sauce with a half cup of wine, a sprig of thyme and a tablespoon of butter or a spoonful of whatever color roux you prefer. |
I cook mine similar to you but I warm it up on the counter so it cooks evenly.
First, I let my steak rest at room temperature. Before I'm about to cook it, I season it with salt and pepper. I make sure not to season the meat too early because the salt will take out moisture. Then I take a skillet, put it on high heat, add some olive oil and sear the meat on each side. Reduce heat to medium-low and add butter and thyme to the pan. Baste the steak for a couple of minutes while flipping it halfway through. Then I let the steak rest while cooking my potatoes and onions.
I like my steak medium rare. |
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curiousaboutkorea
Joined: 21 Jan 2009
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| Posted: Sun Feb 15, 2009 7:23 pm Post subject: |
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| victorology wrote: |
| poet13 wrote: |
OK, so if you absolutely must cook the poor thing, then rough crush some whole black pepper, and crush some coarse sea salt. Rub a little olive oil on it then sprinkle liberally with the crushed fixins'. Start the pan on high heat and flop the fridge cold steak in. I say fridge cold cause a lot of people let it warm up on the counter, and it ends up bleeding all over the place ad they end up with a dry piece of meat. Straight from fridge to plate for seasoning and into the pan. Don't touch it until it slides by itself. That's seared. Flip it over. Still on high heat. Sear that side too. Turn the pan down to medium or medium high depending on how thick and what temperature you want. Thick steak cook a little cooler to allow the heat to get all the way through. Thin steak can take a higher heat.
You can finish the steak with a compound butter, or make a pan sauce with a half cup of wine, a sprig of thyme and a tablespoon of butter or a spoonful of whatever color roux you prefer. |
I cook mine similar to you but I warm it up on the counter so it cooks evenly.
First, I let my steak rest at room temperature. Before I'm about to cook it, I season it with salt and pepper. I make sure not to season the meat too early because the salt will take out moisture. Then I take a skillet, put it on high heat, add some olive oil and sear the meat on each side. Reduce heat to medium-low and add butter and thyme to the pan. Baste the steak for a couple of minutes while flipping it halfway through. Then I let the steak rest while cooking my potatoes and onions.
I like my steak medium rare. |
I couldn't have said it better myself. Well, except I like mine rare  . I was thinking the exact same thing as you said as I scrolled through this thread, but alas, I found it. A good steak doesn't need any fancy ingredients which will mask the flavor.
If I have a grill available to me (a real grill), I let it come to room temp, give a good smear of soft butter then season with salt and pepper on one side. It helps it form a good crust and intense meaty flavor. Get the grill nice and hot, put the steak on (buttered and seasoned side down) and let it go a few minutes to mark it. Rotate it to mark it in another direction, rotate once more to mark. This should give it an all over crust. I prefer this over cross-hatching, this looks just as good with an even, all-over sear and has more of that intense flavor. Butter and season the top and flip and cook a few min on that side, searing it. Of course, don't overcook it. I like it rare, but anything over medium is just killing it. Let it rest a few minutes before cutting in to let the juices re-distribute. If you don't wait and cut in right away it'll bleed everywhere and become dry.
A good piece of meat is important, rib-eyes are probably my favorite. Skip the tenderloin/filet mignon, they are nearly devoid of any flavor. |
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ReeseDog
Joined: 05 Apr 2008
Location: Classified
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| Posted: Sun Feb 15, 2009 7:55 pm Post subject: |
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| curiousaboutkorea wrote: |
A good piece of meat is important, rib-eyes are probably my favorite. Skip the tenderloin/filet mignon, they are nearly devoid of any flavor. |
An excellent point. The right cut makes or breaks the final product. You can marinate a tough cut in the tastiest marinade (ha!) in the world, and you'll have delicious shoe leather in the end. I understand that certain ingredients can be added to a marinade to tenderize the meat, but if one chooses a good cut to begin with, the discussion is academic.
Ribeye is awesome. Porterhouse is my choice. |
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chevro1et
Joined: 01 Feb 2007
Location: Busan, ROK
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| Posted: Sun Feb 15, 2009 9:29 pm Post subject: |
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I like to take a simplistic approach to my steak preparation if like mentioned, I have a superb cut like a ribeye or a sirloin. Typically, I use a compund butter. Had about 3 different ones in my freezer at any given time back home... probably my faorite one was the chipotle/ roasted garlic/ cilantro one. I use the compund butter on the top side of the steak, so the flavours and the butter soak into the meat as its cooking. Putting the butter side down is just a waste as it burns off and never actually becomes infused in the steak. Season both sides thru the cooking process.
For a leser grade cut I am not opposed to marinading for 24 hrs. I usually use a beer for the base, and add various other seasongs depending on what I feel like and whats kickin around (asian theme, mexican/ carne asada theme, etc).
I like my steak medium rare. I may use a steak sauce in a marinade, but I never use it as a condiment.
Having the steak come up to room temperature before cooking helps promote tenderness. If you shock the meat by going from fridge-cold to searing-hot, it gets tough in a hurry. Someone mentioned that bringing the meat to room temp results in a bloody mess/ lack of juiciness. I find this only happens with a steak that has been frozen and then thawed, never with a cut that is fresh. It is also important to let the steak rest when it comes off the grill to allow the juices to redisrtibute through the steak. I put mine on a wooden cutting board with a loose foil tent for about 5 min or so. If you cut into it straight away, all the juices just run out onto the plate. |
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tzechuk
Joined: 20 Dec 2004
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| Posted: Sun Feb 15, 2009 9:44 pm Post subject: |
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| ReeseDog wrote: |
| tzechuk wrote: |
| Sorry I hate to be a spelling police.. but it's marinade not marinate... |
Way to go off topic.
English is your mother tongue, yes? Let me break it down for you.
Marinade is the noun. Marinate is the verb. When I wrote, "Marinate in lapsang souchong and worcestershire sauce for several hours," I really did mean to write marinate.
Perhaps, for clarity's sake, I may have written, "Marinate the steaks in a marinade of lapsang souchong and worcestershire sauce for several hours." I didn't write it like that, though, because redundancy is clumsy and hacks me off only slightly less than folks who try to correct others' usage and can't even get that right.
Please tell me you don't teach English. |
I just looked it up in both m-w.com and askoxford.com, both have said that marinade is a variation of marinate, which means both are acceptable.
| Quote: |
marinade
� noun /marinayd/ a mixture of ingredients such as oil, vinegar, and herbs, in which food is soaked before cooking in order to flavour or soften it.
� verb /marinayd/ another term for MARINATE.
� ORIGIN French, from Spanish marinar �pickle in brine�, ultimately from Latin mare �sea� |
I was taught marinade... so I apologise for not recognising marinate to be an alternative.[/quote] |
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ReeseDog
Joined: 05 Apr 2008
Location: Classified
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| Posted: Sun Feb 15, 2009 10:06 pm Post subject: |
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| tzechuk wrote: |
| ReeseDog wrote: |
| tzechuk wrote: |
| Sorry I hate to be a spelling police.. but it's marinade not marinate... |
Way to go off topic.
English is your mother tongue, yes? Let me break it down for you.
Marinade is the noun. Marinate is the verb. When I wrote, "Marinate in lapsang souchong and worcestershire sauce for several hours," I really did mean to write marinate.
Perhaps, for clarity's sake, I may have written, "Marinate the steaks in a marinade of lapsang souchong and worcestershire sauce for several hours." I didn't write it like that, though, because redundancy is clumsy and hacks me off only slightly less than folks who try to correct others' usage and can't even get that right.
Please tell me you don't teach English. |
I just looked it up in both m-w.com and askoxford.com, both have said that marinade is a variation of marinate, which means both are acceptable.
| Quote: |
marinade
� noun /marinayd/ a mixture of ingredients such as oil, vinegar, and herbs, in which food is soaked before cooking in order to flavour or soften it.
� verb /marinayd/ another term for MARINATE.
� ORIGIN French, from Spanish marinar �pickle in brine�, ultimately from Latin mare �sea� |
I was taught marinade... so I apologise for not recognising marinate to be an alternative. |
And I, therefore, apologize for my rather snarky response to your correction. If nothing else, it was unbecoming and uncalled-for.
I gather from your post that you're not a speaker of American English. Therein, perhaps, lies the difference in our usage. |
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Jeff's Cigarettes
Joined: 27 Mar 2007
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| Posted: Sun Feb 15, 2009 10:37 pm Post subject: |
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| ReeseDog wrote: |
| curiousaboutkorea wrote: |
A good piece of meat is important, rib-eyes are probably my favorite. Skip the tenderloin/filet mignon, they are nearly devoid of any flavor. |
An excellent point. The right cut makes or breaks the final product. You can marinate a tough cut in the tastiest marinade (ha!) in the world, and you'll have delicious shoe leather in the end. I understand that certain ingredients can be added to a marinade to tenderize the meat, but if one chooses a good cut to begin with, the discussion is academic.
Ribeye is awesome. Porterhouse is my choice. |
Black Angus at that...don't need a knife. |
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MollyBloom
Joined: 21 Jul 2006
Location: James Joyce's pants
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| Posted: Mon Feb 16, 2009 3:52 am Post subject: |
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What's the method of cooking texture for meat using your hand and the soft part of flesh between your thumb and forefinger?
Open hand is rare...Thumb and forefinger is med-rare....thumb and middle is med....etc....
Is that right? I forgot it....but does that really work? |
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