Medium rare is overcooked. You want to almost be able to hear the steak moo.
CSB tim: The best steaks I've ever had were at nice restaurants. People who cook them every day for a living tend to do a decent job, and using aged cuts, truffle butter, etc. all helps beat anything I've done. But the best steak I've ever cooked came out of nowhere, and I've never been able to top it no matter how many times I tried.
We have two freezers downstairs, and we put a half of a grass-fed cow in one and a whole pig in the other every year. This is great, as there's always an endless supply of better tasting* and better for you meat, but it's inconvenient, as you have to plan a day ahead so you can pull and thaw, and myself and the beard are both terrible at doing that. One morning, I got up for work an hour early for reasons, so I figured I'd kill time by cooking myself a nice lunch for later. I didn't have any meat thawed, so I figured I'd pass up the ribeyes and tenderloins and whatnot and cook up a top sirloin. And since this steak would be defrosted in the microwave prior to cooking, I figured it was going to suck, so I'd cut it into fajita meat and mix with some sauteed peppers and onions.
Ten minutes on defrost in the microwave, straight to the cast iron pan with some butter and salt and pepper and high heat. Windows and doors open and fans blowing to not wake everyone in the house up with the smoke alarm. Sear like a mofo, flip, sear like a mofo, cut into slices for further cooking with the veggies.
But as I started slicing the steak up for stir-frying, I had to have a change of plans, as it was perfect. A couple millimeters of nice sear and then pink to red throughout. No purple or blue, so no worries of fatal diarrhea. "Alright, color's nice, but how does it taste?" Ate one slice to test, then ended up standing at the stove and eating half the steak right there and then instead. Putting that in fajitas would have been a crime. Shittiest cut in the freezer, thawed in the microwave, cooked at 3:45 in the morning, best steak I've eaten in my own house. Something about that particular piece o' beef was magic.
*Buying beef by the side is a mixed bag when it comes to flavor. Feedlot beef is super fatty from all of the grain it's fed. Pasture raised beef is typically better for you, as they're not jammed full of antibiotics, and grass-fed beef is higher in antioxidants and lower in saturated fat. It's also nice to pay about $4.00 per pound in the freezer for tenderloin, New York, tri-tip, etc. On the downside, the flavor is hit or miss. You can have the farmer grain-finish the cow by feeding it grain for the last month, which kind of splits the difference. If you don't do this, the meat can sometimes be gamey, which can be mitigated by soaking in buttermilk. We've had mixed results with leaving off the grain finishing; sometimes it's gamey as hell, other times (like with that steak described above), it's magical. The good thing about leaving out the grain (and therefore the "marbling" that people love) is that--particularly with an already lean cut like a top sirloin or tenderloin--you can cook it really rare without worrying about a lot of rubbery fat being left behind.
Pork, though? I'm thinking I could actually save money by buying bacon and sausage and chops and whatnot at the grocery store vs. buying a whole pig at the fair. Don't care. The pork I eat is better than ANYTHING you're gonna get from the store. It's just so much more flavorful. My general rule of thumb when it comes to carnivorous activities is that I don't eat something unless some 10 year old girl in Lynden gave it a name and cried when it died. This rule has served me well.
I attribute my easy blowout win over Covid to a diet rich in antibiotic laden beef.
Medium rare is overcooked. You want to almost be able to hear the steak moo.
CSB tim: The best steaks I've ever had were at nice restaurants. People who cook them every day for a living tend to do a decent job, and using aged cuts, truffle butter, etc. all helps beat anything I've done. But the best steak I've ever cooked came out of nowhere, and I've never been able to top it no matter how many times I tried.
We have two freezers downstairs, and we put a half of a grass-fed cow in one and a whole pig in the other every year. This is great, as there's always an endless supply of better tasting* and better for you meat, but it's inconvenient, as you have to plan a day ahead so you can pull and thaw, and myself and the beard are both terrible at doing that. One morning, I got up for work an hour early for reasons, so I figured I'd kill time by cooking myself a nice lunch for later. I didn't have any meat thawed, so I figured I'd pass up the ribeyes and tenderloins and whatnot and cook up a top sirloin. And since this steak would be defrosted in the microwave prior to cooking, I figured it was going to suck, so I'd cut it into fajita meat and mix with some sauteed peppers and onions.
Ten minutes on defrost in the microwave, straight to the cast iron pan with some butter and salt and pepper and high heat. Windows and doors open and fans blowing to not wake everyone in the house up with the smoke alarm. Sear like a mofo, flip, sear like a mofo, cut into slices for further cooking with the veggies.
But as I started slicing the steak up for stir-frying, I had to have a change of plans, as it was perfect. A couple millimeters of nice sear and then pink to red throughout. No purple or blue, so no worries of fatal diarrhea. "Alright, color's nice, but how does it taste?" Ate one slice to test, then ended up standing at the stove and eating half the steak right there and then instead. Putting that in fajitas would have been a crime. Shittiest cut in the freezer, thawed in the microwave, cooked at 3:45 in the morning, best steak I've eaten in my own house. Something about that particular piece o' beef was magic.
*Buying beef by the side is a mixed bag when it comes to flavor. Feedlot beef is super fatty from all of the grain it's fed. Pasture raised beef is typically better for you, as they're not jammed full of antibiotics, and grass-fed beef is higher in antioxidants and lower in saturated fat. It's also nice to pay about $4.00 per pound in the freezer for tenderloin, New York, tri-tip, etc. On the downside, the flavor is hit or miss. You can have the farmer grain-finish the cow by feeding it grain for the last month, which kind of splits the difference. If you don't do this, the meat can sometimes be gamey, which can be mitigated by soaking in buttermilk. We've had mixed results with leaving off the grain finishing; sometimes it's gamey as hell, other times (like with that steak described above), it's magical. The good thing about leaving out the grain (and therefore the "marbling" that people love) is that--particularly with an already lean cut like a top sirloin or tenderloin--you can cook it really rare without worrying about a lot of rubbery fat being left behind.
Pork, though? I'm thinking I could actually save money by buying bacon and sausage and chops and whatnot at the grocery store vs. buying a whole pig at the fair. Don't care. The pork I eat is better than ANYTHING you're gonna get from the store. It's just so much more flavorful. My general rule of thumb when it comes to carnivorous activities is that I don't eat something unless some 10 year old girl in Lynden gave it a name and cried when it died. This rule has served me well.
JFC. TL;DR. Stopped at the cliche "hear the steak moo"
Medium rare is overcooked. You want to almost be able to hear the steak moo.
CSB tim: The best steaks I've ever had were at nice restaurants. People who cook them every day for a living tend to do a decent job, and using aged cuts, truffle butter, etc. all helps beat anything I've done. But the best steak I've ever cooked came out of nowhere, and I've never been able to top it no matter how many times I tried.
We have two freezers downstairs, and we put a half of a grass-fed cow in one and a whole pig in the other every year. This is great, as there's always an endless supply of better tasting* and better for you meat, but it's inconvenient, as you have to plan a day ahead so you can pull and thaw, and myself and the beard are both terrible at doing that. One morning, I got up for work an hour early for reasons, so I figured I'd kill time by cooking myself a nice lunch for later. I didn't have any meat thawed, so I figured I'd pass up the ribeyes and tenderloins and whatnot and cook up a top sirloin. And since this steak would be defrosted in the microwave prior to cooking, I figured it was going to suck, so I'd cut it into fajita meat and mix with some sauteed peppers and onions.
Ten minutes on defrost in the microwave, straight to the cast iron pan with some butter and salt and pepper and high heat. Windows and doors open and fans blowing to not wake everyone in the house up with the smoke alarm. Sear like a mofo, flip, sear like a mofo, cut into slices for further cooking with the veggies.
But as I started slicing the steak up for stir-frying, I had to have a change of plans, as it was perfect. A couple millimeters of nice sear and then pink to red throughout. No purple or blue, so no worries of fatal diarrhea. "Alright, color's nice, but how does it taste?" Ate one slice to test, then ended up standing at the stove and eating half the steak right there and then instead. Putting that in fajitas would have been a crime. Shittiest cut in the freezer, thawed in the microwave, cooked at 3:45 in the morning, best steak I've eaten in my own house. Something about that particular piece o' beef was magic.
*Buying beef by the side is a mixed bag when it comes to flavor. Feedlot beef is super fatty from all of the grain it's fed. Pasture raised beef is typically better for you, as they're not jammed full of antibiotics, and grass-fed beef is higher in antioxidants and lower in saturated fat. It's also nice to pay about $4.00 per pound in the freezer for tenderloin, New York, tri-tip, etc. On the downside, the flavor is hit or miss. You can have the farmer grain-finish the cow by feeding it grain for the last month, which kind of splits the difference. If you don't do this, the meat can sometimes be gamey, which can be mitigated by soaking in buttermilk. We've had mixed results with leaving off the grain finishing; sometimes it's gamey as hell, other times (like with that steak described above), it's magical. The good thing about leaving out the grain (and therefore the "marbling" that people love) is that--particularly with an already lean cut like a top sirloin or tenderloin--you can cook it really rare without worrying about a lot of rubbery fat being left behind.
Pork, though? I'm thinking I could actually save money by buying bacon and sausage and chops and whatnot at the grocery store vs. buying a whole pig at the fair. Don't care. The pork I eat is better than ANYTHING you're gonna get from the store. It's just so much more flavorful. My general rule of thumb when it comes to carnivorous activities is that I don't eat something unless some 10 year old girl in Lynden gave it a name and cried when it died. This rule has served me well.
Medium rare is overcooked. You want to almost be able to hear the steak moo.
CSB tim: The best steaks I've ever had were at nice restaurants. People who cook them every day for a living tend to do a decent job, and using aged cuts, truffle butter, etc. all helps beat anything I've done. But the best steak I've ever cooked came out of nowhere, and I've never been able to top it no matter how many times I tried.
We have two freezers downstairs, and we put a half of a grass-fed cow in one and a whole pig in the other every year. This is great, as there's always an endless supply of better tasting* and better for you meat, but it's inconvenient, as you have to plan a day ahead so you can pull and thaw, and myself and the beard are both terrible at doing that. One morning, I got up for work an hour early for reasons, so I figured I'd kill time by cooking myself a nice lunch for later. I didn't have any meat thawed, so I figured I'd pass up the ribeyes and tenderloins and whatnot and cook up a top sirloin. And since this steak would be defrosted in the microwave prior to cooking, I figured it was going to suck, so I'd cut it into fajita meat and mix with some sauteed peppers and onions.
Ten minutes on defrost in the microwave, straight to the cast iron pan with some butter and salt and pepper and high heat. Windows and doors open and fans blowing to not wake everyone in the house up with the smoke alarm. Sear like a mofo, flip, sear like a mofo, cut into slices for further cooking with the veggies.
But as I started slicing the steak up for stir-frying, I had to have a change of plans, as it was perfect. A couple millimeters of nice sear and then pink to red throughout. No purple or blue, so no worries of fatal diarrhea. "Alright, color's nice, but how does it taste?" Ate one slice to test, then ended up standing at the stove and eating half the steak right there and then instead. Putting that in fajitas would have been a crime. Shittiest cut in the freezer, thawed in the microwave, cooked at 3:45 in the morning, best steak I've eaten in my own house. Something about that particular piece o' beef was magic.
*Buying beef by the side is a mixed bag when it comes to flavor. Feedlot beef is super fatty from all of the grain it's fed. Pasture raised beef is typically better for you, as they're not jammed full of antibiotics, and grass-fed beef is higher in antioxidants and lower in saturated fat. It's also nice to pay about $4.00 per pound in the freezer for tenderloin, New York, tri-tip, etc. On the downside, the flavor is hit or miss. You can have the farmer grain-finish the cow by feeding it grain for the last month, which kind of splits the difference. If you don't do this, the meat can sometimes be gamey, which can be mitigated by soaking in buttermilk. We've had mixed results with leaving off the grain finishing; sometimes it's gamey as hell, other times (like with that steak described above), it's magical. The good thing about leaving out the grain (and therefore the "marbling" that people love) is that--particularly with an already lean cut like a top sirloin or tenderloin--you can cook it really rare without worrying about a lot of rubbery fat being left behind.
Pork, though? I'm thinking I could actually save money by buying bacon and sausage and chops and whatnot at the grocery store vs. buying a whole pig at the fair. Don't care. The pork I eat is better than ANYTHING you're gonna get from the store. It's just so much more flavorful. My general rule of thumb when it comes to carnivorous activities is that I don't eat something unless some 10 year old girl in Lynden gave it a name and cried when it died. This rule has served me well.
Just trying to improve our great nation's reading comprehension through practice one message board retard at a tim. It's a public service @Tequilla and I provide.
Medium rare is overcooked. You want to almost be able to hear the steak moo.
CSB tim: The best steaks I've ever had were at nice restaurants. People who cook them every day for a living tend to do a decent job, and using aged cuts, truffle butter, etc. all helps beat anything I've done. But the best steak I've ever cooked came out of nowhere, and I've never been able to top it no matter how many times I tried.
We have two freezers downstairs, and we put a half of a grass-fed cow in one and a whole pig in the other every year. This is great, as there's always an endless supply of better tasting* and better for you meat, but it's inconvenient, as you have to plan a day ahead so you can pull and thaw, and myself and the beard are both terrible at doing that. One morning, I got up for work an hour early for reasons, so I figured I'd kill time by cooking myself a nice lunch for later. I didn't have any meat thawed, so I figured I'd pass up the ribeyes and tenderloins and whatnot and cook up a top sirloin. And since this steak would be defrosted in the microwave prior to cooking, I figured it was going to suck, so I'd cut it into fajita meat and mix with some sauteed peppers and onions.
Ten minutes on defrost in the microwave, straight to the cast iron pan with some butter and salt and pepper and high heat. Windows and doors open and fans blowing to not wake everyone in the house up with the smoke alarm. Sear like a mofo, flip, sear like a mofo, cut into slices for further cooking with the veggies.
But as I started slicing the steak up for stir-frying, I had to have a change of plans, as it was perfect. A couple millimeters of nice sear and then pink to red throughout. No purple or blue, so no worries of fatal diarrhea. "Alright, color's nice, but how does it taste?" Ate one slice to test, then ended up standing at the stove and eating half the steak right there and then instead. Putting that in fajitas would have been a crime. Shittiest cut in the freezer, thawed in the microwave, cooked at 3:45 in the morning, best steak I've eaten in my own house. Something about that particular piece o' beef was magic.
*Buying beef by the side is a mixed bag when it comes to flavor. Feedlot beef is super fatty from all of the grain it's fed. Pasture raised beef is typically better for you, as they're not jammed full of antibiotics, and grass-fed beef is higher in antioxidants and lower in saturated fat. It's also nice to pay about $4.00 per pound in the freezer for tenderloin, New York, tri-tip, etc. On the downside, the flavor is hit or miss. You can have the farmer grain-finish the cow by feeding it grain for the last month, which kind of splits the difference. If you don't do this, the meat can sometimes be gamey, which can be mitigated by soaking in buttermilk. We've had mixed results with leaving off the grain finishing; sometimes it's gamey as hell, other times (like with that steak described above), it's magical. The good thing about leaving out the grain (and therefore the "marbling" that people love) is that--particularly with an already lean cut like a top sirloin or tenderloin--you can cook it really rare without worrying about a lot of rubbery fat being left behind.
Pork, though? I'm thinking I could actually save money by buying bacon and sausage and chops and whatnot at the grocery store vs. buying a whole pig at the fair. Don't care. The pork I eat is better than ANYTHING you're gonna get from the store. It's just so much more flavorful. My general rule of thumb when it comes to carnivorous activities is that I don't eat something unless some 10 year old girl in Lynden gave it a name and cried when it died. This rule has served me well.
Medium rare is overcooked. You want to almost be able to hear the steak moo.
CSB tim: The best steaks I've ever had were at nice restaurants. People who cook them every day for a living tend to do a decent job, and using aged cuts, truffle butter, etc. all helps beat anything I've done. But the best steak I've ever cooked came out of nowhere, and I've never been able to top it no matter how many times I tried.
We have two freezers downstairs, and we put a half of a grass-fed cow in one and a whole pig in the other every year. This is great, as there's always an endless supply of better tasting* and better for you meat, but it's inconvenient, as you have to plan a day ahead so you can pull and thaw, and myself and the beard are both terrible at doing that. One morning, I got up for work an hour early for reasons, so I figured I'd kill time by cooking myself a nice lunch for later. I didn't have any meat thawed, so I figured I'd pass up the ribeyes and tenderloins and whatnot and cook up a top sirloin. And since this steak would be defrosted in the microwave prior to cooking, I figured it was going to suck, so I'd cut it into fajita meat and mix with some sauteed peppers and onions.
Ten minutes on defrost in the microwave, straight to the cast iron pan with some butter and salt and pepper and high heat. Windows and doors open and fans blowing to not wake everyone in the house up with the smoke alarm. Sear like a mofo, flip, sear like a mofo, cut into slices for further cooking with the veggies.
But as I started slicing the steak up for stir-frying, I had to have a change of plans, as it was perfect. A couple millimeters of nice sear and then pink to red throughout. No purple or blue, so no worries of fatal diarrhea. "Alright, color's nice, but how does it taste?" Ate one slice to test, then ended up standing at the stove and eating half the steak right there and then instead. Putting that in fajitas would have been a crime. Shittiest cut in the freezer, thawed in the microwave, cooked at 3:45 in the morning, best steak I've eaten in my own house. Something about that particular piece o' beef was magic.
*Buying beef by the side is a mixed bag when it comes to flavor. Feedlot beef is super fatty from all of the grain it's fed. Pasture raised beef is typically better for you, as they're not jammed full of antibiotics, and grass-fed beef is higher in antioxidants and lower in saturated fat. It's also nice to pay about $4.00 per pound in the freezer for tenderloin, New York, tri-tip, etc. On the downside, the flavor is hit or miss. You can have the farmer grain-finish the cow by feeding it grain for the last month, which kind of splits the difference. If you don't do this, the meat can sometimes be gamey, which can be mitigated by soaking in buttermilk. We've had mixed results with leaving off the grain finishing; sometimes it's gamey as hell, other times (like with that steak described above), it's magical. The good thing about leaving out the grain (and therefore the "marbling" that people love) is that--particularly with an already lean cut like a top sirloin or tenderloin--you can cook it really rare without worrying about a lot of rubbery fat being left behind.
Pork, though? I'm thinking I could actually save money by buying bacon and sausage and chops and whatnot at the grocery store vs. buying a whole pig at the fair. Don't care. The pork I eat is better than ANYTHING you're gonna get from the store. It's just so much more flavorful. My general rule of thumb when it comes to carnivorous activities is that I don't eat something unless some 10 year old girl in Lynden gave it a name and cried when it died. This rule has served me well.
JFC. TL;DR. Stopped at the cliche "hear the steak moo"
I might even opine that medium is better on some fatty cuts due to the fat rendering
I'm a med/rare to med guy myself.
I had a 3pm dinner yesterday and got predictably hungry at about 9. There was a fat, close to 2" NY steak in the fridge and I decided to give the stove top reverse sear a whirl.
I'm not a NY fan really. I'll take ribeye or even tri tip over it. It was about the best NY I've ever made though. Basted with rosemary butter at the end, then I sautéed some sweet onions and reconstituted shitakes with shrimp and had it all with a scoop of macaroni salad I brought home from a BBQ on Thursday.
It was good. I overheated it in the ivem by maybe 5 min or so and it came out meduim when i was aiming for med/rare so it couldve been a but better. I'm suffering this morning though. Shoulda ditched the macaroni salad. I know better.
Comments
Without grain fed humans there's no civilization. And no civilization = dying in your 20's like a fucking caveman. Fuck that.
Give me my gluten bitches!
I might even opine that medium is better on some fatty cuts due to the fat rendering
I had a 3pm dinner yesterday and got predictably hungry at about 9. There was a fat, close to 2" NY steak in the fridge and I decided to give the stove top reverse sear a whirl.
I'm not a NY fan really. I'll take ribeye or even tri tip over it. It was about the best NY I've ever made though. Basted with rosemary butter at the end, then I sautéed some sweet onions and reconstituted shitakes with shrimp and had it all with a scoop of macaroni salad I brought home from a BBQ on Thursday.
It was good. I overheated it in the ivem by maybe 5 min or so and it came out meduim when i was aiming for med/rare so it couldve been a but better. I'm suffering this morning though. Shoulda ditched the macaroni salad. I know better.
The Throbber is a warmer not a cook.
Pretty much anything else though....yeah if it's after work and I'm hungry you know I'm chucking that shit in the af
Maybe not chicken breast. Gotta do those on the stove