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Food Talk
Do you like food? If so, you came to the right off-topic section. Discuss your favorite food topics here!

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Old 01-23-2013, 03:50 PM   #1
iwannagofast
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ribeye with sauteed brussel sprouts, baby portos and red onions(PICS)

I have two ways that i cook steaks mainly... one is the caveman style where you just put natural wood charcoal in a hole in the ground and let it burn down to ashes and fan the top grey off... then throw the steaks directly onto the coals for a couple min on each side... you should try it.

the second is to salt the steak heavily and then let it rest for at least 2 hours...

i will first explain what happens when you salt a steak...

Immediately after salting the salt rests on the surface of the meat, undissolved. All the steak's juices are still inside the muscle fibers. Searing at this stage results in a clean, hard sear.
Within 3 or 4 minutes the salt, through the process of osmosis, will begin to draw out liquid from the beef. This liquid beads up on the surface of the meat. Try to sear at this point and you waste valuable heat energy simply evaporating this large amount of pooled liquid. Your pan temperature drops, your sear is not as hard, and crust development and flavor-building Maillard browning reactions are inhibited.
Starting at around 10 to 15 minutes, the brine formed by the salt dissolving in the meat's juices will begin to break down the muscle structure of the beef, causing it to become much more absorptive. The brine begins to slowly work its way back into the meat.
By the end of 40 minutes, most of the liquid has been reabsorbed into the meat. A small degree of evaporation has also occurred, causing the meat to be ever so slightly more concentrated in flavor.

i still wait 2 hours to make sure all of the protien fibers within the meat are loose

you can even coat a thick steak in salt and put it on a rack over night. (even better than this)




see the water formation on top


i will flip my steak and let it rest back in the juices(moved steak for pic)


after it has sat for 2 hours with salt on it. wash the steak off in the sink and pat dry with paper towels.

wash your mushrooms and dry-VERY IMPORTANT-. quarter or half depending on size.

Julianne the red onions

now wash your brussel sprouts and boil them for about 3-5 min. if you add salt to the water it increases the boiling point of the water so your food will cook faster. wash them with cold water when you strain them out of the boiling water to stop the cooking process.



^^cut the brussel sprouts in half and put them on a paper towel to drain the water out. if you put the brussel sprouts in a pan without doing this, the water will run out and just steam whatever you are cooking instead of searing and sauteing it. you will not achieve that black sear color on them like i have in the pics (same goes for the mushrooms)

NOW WE COOK........continued in next post
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Old 01-23-2013, 04:09 PM   #2
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start with a heated pan on medium to high heat with grape seed oil... it has a very high flash point so it will not smoke and burn. we will cook the steak in a little too.


DO NOT ADD SALT.. it was draw water out of the onions and they will not caramelize... they will steam.

flip them in the pan every min until they start to caramelize.

after 3-5 min you will add the brussel sprouts


now we cook the ribeye on a cast iron pan that has been set to high and been heating he whole time.... we need it as hot as can be honestly. add about two table spoons of the grape seed oil and let it heat for 15 seconds then throw the steak right onto the oil (the steak was seasoned with a tad bit of fresh ground pepper and a little bit of chef pauls meat magic seasoning. pic all the way at bottom)



let the steak go and only flip it once after it has been on the pan for about 2-3 min....


once you pull the steak off the pan you MUST let it rest for at least 3 min to allow the juices to re-distribute. i also throw a aluminum foil tent over it



after the onions and brussels have been cooking for 5-7 min and the bruseels have developed a medium amount of "char" add the mushrooms....



after 3-5 min with the mushrooms it will all look like this... i also added the garlic you see in the pic about 1 min before it is all done cooking


and i guess i forgot to take a pic after it was all plated

i was too hungry but the steak was medium rare and everything was coooked perfect

here is all the spices i used minus the 3 cloves of chopped garlic pictured above


only pans you will need
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Old 01-23-2013, 04:11 PM   #3
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try it out guys... i will post the caveman steak i mentioned above next time i make it
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Old 01-24-2013, 02:04 AM   #4
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awesome thread, nice to see that these still exist
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Old 02-05-2013, 08:06 PM   #5
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^damn forgot to comment lol... thanks for that post, i honestly said to myself after no one commented on this ..."damn im not going o go through all that work again for nothing" lol... ill keep up the cooking threads then
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Old 02-08-2013, 02:22 PM   #6
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i'll start to follow suit... try doing like, 20+ threads and watching them fizzle out

the food forum had a good run, its time to bring it back to life, i have SO many more recipes that i want to post up

new england clam chowder
my newly altered AMAZING bolognese
braised short ribs in pinot noir and pomengranite juice
few other pasta dishes
pate maison


wtf i can't believe i didn't take any pics
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Old 02-08-2013, 11:12 PM   #7
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Mmm, looks great. When cooking the brussel sprouts/onions/mushrooms, do you cover them to help the mushrooms cook or is it purely just uncovered sauteeing?

The bit on salting the steak was informative as well. Did you salt the steak again prior to putting it on the grill?
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Old 02-09-2013, 07:08 PM   #8
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Quote:
Originally Posted by SurreyF1 View Post
i'll start to follow suit... try doing like, 20+ threads and watching them fizzle out

the food forum had a good run, its time to bring it back to life, i have SO many more recipes that i want to post up

new england clam chowder
my newly altered AMAZING bolognese
braised short ribs in pinot noir and pomengranite juice
few other pasta dishes
pate maison


wtf i can't believe i didn't take any pics
post some of those up please!!!!... i have been working so early recently, otherwise i would have made another thread... made butternut squash ravioli the other day that was awesome...

i will help you give this forum another kick start. ill up my thread output ... what ever happened to jj also.. not jonjon but another JJ that would have great wine/food posts


it is also a diff story to kind of document and record yourself cooking and having it all flow as easily lol.... its fun but tedious
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Old 02-09-2013, 07:11 PM   #9
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and i cooked everything uncovered.... the steak that i do directly onto the wood coals I salt hours ahead of time too... sometimes i even salt and set it on a rack in the fridge over night...

if i am pressed for time then I only salt literally right before i am about to throw it on the cast iron.
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Old 02-11-2013, 03:45 PM   #10
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Originally Posted by iwannagofast View Post
and i cooked everything uncovered.... the steak that i do directly onto the wood coals I salt hours ahead of time too... sometimes i even salt and set it on a rack in the fridge over night...

if i am pressed for time then I only salt literally right before i am about to throw it on the cast iron.
i posted this question in the other thread, but what setting is your stove on for cooking the steak? and does cooking the steak like that make a lot of smoke and spit grease all over your stove top?
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Old 02-11-2013, 08:35 PM   #11
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i set the pan on the biggest burner and turn it to medium for 5-7 min and then i turn to high and let it come to temp on high for about a min or 2... then i put a very high flash point oil(either grape-seed or avocado) and let that heat for 15 seconds to make sure comes up to temp... if you use the right oil it can stand the 500 degree or so pan and will smoke A LOT less... but essentially yes there is a good amount of smoke. For the grease spatter, I make sure everything is at least 2 feet away from the stove and i lay a towel down on the floor. lysol or 409 takes it off of everything easily though
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Old 02-11-2013, 08:40 PM   #12
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i also never wash my cast iron with soap really... i wash with water and rub with a paper towel to get rid of all grit. then ring out the sponge so there is very little or no soap in it and give it a couple passes on the soft side

i dry it immediately and ill even throw it on the stove again with low heat for 30 seconds on each side of the pan to get all moisture out
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Old 02-12-2013, 02:22 PM   #13
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yeah, i don't add any oil to my pan and never wash it with soap. that's the point of a seasoned pan, you don't need extra oil. i guess it's just the steak grease spattering all over.
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Old 02-12-2013, 10:48 PM   #14
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Quote:
Originally Posted by 217Bimmer View Post
yeah, i don't add any oil to my pan and never wash it with soap. that's the point of a seasoned pan, you don't need extra oil. i guess it's just the steak grease spattering all over.
Steak on a very high temp pan will do that lol... as far as the extra oil I set a dab and spread with a paper towel... never is there more than the amount the size of a nickle... you where mentioning the greasy tatse of your steaks.... might be time for a new cast iron with a fresh seasoning?

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Old 02-15-2013, 02:57 PM   #15
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Originally Posted by SurreyF1 View Post
i'll start to follow suit... try doing like, 20+ threads and watching them fizzle out

the food forum had a good run, its time to bring it back to life, i have SO many more recipes that i want to post up

new england clam chowder
my newly altered AMAZING bolognese
braised short ribs in pinot noir and pomengranite juice
few other pasta dishes
pate maison


wtf i can't believe i didn't take any pics
I don't contribute here but I read everything. Even if you aren't getting a ton of replies, people are still enjoying the post!
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