tag:blogger.com,1999:blog-17422713.post115751429520057044..comments2024-02-17T12:47:30.703-05:00Comments on Beyond Salmon: Perfect steak at last!Helenhttp://www.blogger.com/profile/12271344371852988017noreply@blogger.comBlogger21125tag:blogger.com,1999:blog-17422713.post-84374467891683220072011-12-03T20:49:07.385-05:002011-12-03T20:49:07.385-05:00This is awesome!! I am going to give it a try. Oh,...This is awesome!! I am going to give it a try. Oh,, one comment about fish. If you aren't crazy about the "fishiness" of fish, try bathing it in milk and then rinsing again before cooking it. Works like a charm! :)Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-17422713.post-21140287195581650092009-01-02T22:34:00.000-05:002009-01-02T22:34:00.000-05:00i tried this tonight with a hanger steak, without ...i tried this tonight with a hanger steak, without reading the comments and noticing the "revisited" post where you do the low-temp oven BEFORE the sear. still, it turned out great, so thanks! i addressed the crisp at the end thing by doing three stages, the final being a minute under a broiler. mostly i was getting impatient b/c it was taking a while to get to 125 degrees. <BR/><BR/>rubbed the steak with olive oil, chopped fresh rosemary, and garlic, and salt and black pepper after the sear. served with oven-roasted cauliflower with pistachios, and swiss chard with butter and lemon. <BR/><BR/>i'd do the whole thing again in a second. i'll have to try your new method next time to compare.andyhttps://www.blogger.com/profile/15585966736977150237noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-8323056903038068082008-11-03T22:05:00.000-05:002008-11-03T22:05:00.000-05:00Helen, Read the new guide, will give it a shot ...Helen,<BR/> Read the new guide, will give it a shot next time. Got to buy a fan for my kitchen though, almost smoked myself out of it yesterday :) Nice side effect to this is that my apartment smells like steak, made me hungry when I walked in from work today.<BR/><BR/>Also read a bunch of your other posts. I'm in Iowa and am officially jealous of your great access to fresh fish. But it evens out a bit because I'm in love with the local beef and pork here.Matt Colvinhttps://www.blogger.com/profile/08702431516886225856noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-58698599436176860102008-11-03T16:25:00.000-05:002008-11-03T16:25:00.000-05:00Hi there airforcematt!Your steak looks awesome. B...Hi there airforcematt!<BR/><BR/>Your steak looks awesome. By the way, I found an <A HREF="http://beyondsalmon.blogspot.com/2007/06/steak-revisited.html" REL="nofollow">even better method</A> discovered by Kenji Alt from Cook's Illustrated.<BR/><BR/>Give it a shot next time you do a steak. <BR/><BR/>Cheers,<BR/>-HelenHelenhttps://www.blogger.com/profile/12271344371852988017noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-46594849732862929932008-11-03T15:26:00.000-05:002008-11-03T15:26:00.000-05:00Gave this a shot yesterday - I'm your typical ...Gave this a shot yesterday - I'm your typical bachelor that lives off of TV dinners a lot of the time. Decided to give this a shot after finding your page while looking for guides on pan cooking steak.<BR/><BR/>Tried this with a new york strip, came out GREAT, one of the better steaks I've ever had.<BR/><BR/>Sauteed some scallions and put them on top of the steak, awesome. Hard to believe a steak with JUST salt, pepper and scallions tasted this good. Thanks for the walk through.<BR/><BR/>Pictures of the steak (shows a bit rarer than it looked in real life)<BR/><BR/>http://s2.photobucket.com/albums/y22/airforcematt/?action=view&current=steak1.jpg<BR/>http://s2.photobucket.com/albums/y22/airforcematt/?action=view&current=steak.jpgMatt Colvinhttps://www.blogger.com/profile/08702431516886225856noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-36219422181715898762008-04-21T08:44:00.000-04:002008-04-21T08:44:00.000-04:00Hi slord971,So glad your steak came out well. I h...Hi slord971,<BR/><BR/>So glad your steak came out well. I have found an <A HREF="http://beyondsalmon.blogspot.com/2007/06/steak-revisited.html" REL="nofollow">even better cooking method</A> (published in cook's illustrated). <BR/><BR/>It's similar to the one you tried, but results in a crisper outside crust :) Give it a shot next time.<BR/><BR/>Cheers,<BR/>-HelenHelenhttps://www.blogger.com/profile/12271344371852988017noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-70610052081051490232008-04-19T22:30:00.000-04:002008-04-19T22:30:00.000-04:00Oh my gosh! That was the most delicious steak I ha...Oh my gosh! That was the most delicious steak I have ever eaten!<BR/>I let the steak come to room temperature for 1 hr, then I salted and peppered the steak, got my cast iron skillet up to smoking temperature then added this fabulous basil dipping oil (pampered chef product)to the cast iron skillet, added 2 , 1/2" thick ribeyes and boy did they sizzle and splatter, after a minute I used tongs and turned them over to sear for a minute on the other side, then I put them in a glass dish on the counter and lest them rest for 10 minutes while the oven heated up to 250 degrees, I sliced a sweet onion and cooked it in a smaller cast iron skillet in some basil oil on the stove top ,I set the oven timer for 12 minutes, I put 2 dinner plates in the oven after 7 minutes, after the timer went off I took out the plates, then the cast iron skillet with the ribeyes and put them on the plates, I put the skillet on the stove top and dumped the smaller skillet with the sweet onions in it into the empty steak skillet and finished sauteeing the onions in the steak drippings and put them on a separate plate , I checked the temperature of the steaks and his was perfect, my husband loves his at about 110 degrees, rare! Mine I cooked a few minutes longer on the stove-top with the onions , I have never had such delicious onions!<BR/>I have to say Thank you for your fabulous steak recipe, we will never grill our ribeyes again, these were mouth wateringly indescribeably delicious !<BR/>Cheers!!Katmiklohttps://www.blogger.com/profile/13868539057116864259noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-52770795641608095302007-06-04T10:30:00.000-04:002007-06-04T10:30:00.000-04:00Hi Steamy Kitchen,Wait! Before you try slow roast...Hi Steamy Kitchen,<BR/><BR/>Wait! Before you try slow roasting steaks again, I have an even better method of roasting thick steaks (1.5-2 inches). I wish I could take credit for this great idea, but it's a method I just read about in Cook's Illustrated. First you slow roast your steaks on a rack at 275F until they reach an internal temperature of 90-95F for medium rare. Then you sear them in a hot skillet for 1-2 minutes on each side just until browned. This way you get the crust AND an evenly cooked inside. The temperatures are really crucial here, so don't try it unless you have an instant read thermometer. <BR/><BR/>And if your husband doesn't let you try again, have him give me a call :) I'll tell him all about my cooking disasters. You have to get it wrong sometimes in order to get it right eventually.<BR/><BR/>Cheers,<BR/>-HelenHelenhttps://www.blogger.com/profile/12271344371852988017noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-60660856150056208522007-06-03T14:30:00.000-04:002007-06-03T14:30:00.000-04:00Ok, I tried it and I should have re-read your dire...Ok, I tried it and I should have re-read your directions and comments. My husband will never forget this and will never let ME forget the day that I took 2 perfect, beautiful filet mignons and slow cooked the hell outta them!!! I know you said to use flavorful meats like skirt or hanger AND I know you said 125F. But nope, I didn't listen. As my mom would say, "I told you so!" <BR/><BR/>I'm not giving up...will try again in a few days after my husband stops being mad at me. :-PSteamyKitchenhttps://www.blogger.com/profile/09215147623559421585noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-35577025112309532482007-06-01T09:56:00.000-04:002007-06-01T09:56:00.000-04:00Hi SteamyKitchen,You are absolutely right. Slow r...Hi SteamyKitchen,<BR/><BR/>You are absolutely right. Slow roasting and then searing is a better way to do this. I've tried it about a month ago and it works great! Just haven't gotten around to blogging about it yet.<BR/><BR/>Cheers,<BR/>-HelenHelenhttps://www.blogger.com/profile/12271344371852988017noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-4325596826091443802007-06-01T01:13:00.000-04:002007-06-01T01:13:00.000-04:00What if you slow cooked it first and then seared o...What if you slow cooked it first and then seared on high heat? You'd be able to have the texture of slow cooking but also have the crust. I might just have to experiment this weekend.SteamyKitchenhttps://www.blogger.com/profile/09215147623559421585noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-1159752800013178092006-10-01T21:33:00.000-04:002006-10-01T21:33:00.000-04:00Hi 42,I think I had a Cambodian beef salad like th...Hi 42,<BR/><BR/>I think I had a Cambodian beef salad like that before. Yum :) <BR/><BR/>Happy cooking!<BR/><BR/>-HelenHelenhttps://www.blogger.com/profile/12271344371852988017noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-1159745318566349072006-10-01T19:28:00.000-04:002006-10-01T19:28:00.000-04:00yum nua (nuer, nuah, etc) is thai beef salad.tonig...yum nua (nuer, nuah, etc) is thai beef salad.<BR/><BR/>tonight I'm cooking a nice rib-eye this way. it was pretty thick so I sliced it into two steaks.<BR/><BR/>obviously I would rather grill but that isn't an option in an apartment.42https://www.blogger.com/profile/13859128086869479774noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-1159598676856212032006-09-30T02:44:00.000-04:002006-09-30T02:44:00.000-04:00Hi 42,Glad you liked the steak. What's yum nua?Ch...Hi 42,<BR/><BR/>Glad you liked the steak. What's yum nua?<BR/><BR/>Cheers,<BR/>-HelenHelenhttps://www.blogger.com/profile/12271344371852988017noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-1159143698804844912006-09-24T20:21:00.000-04:002006-09-24T20:21:00.000-04:00wow, this turned out great, and I even forgot to s...wow, this turned out great, and I even forgot to season the meat before it went into the oven! I've never even heard of hanger steak but I'm sold. it's also pretty cheap, even at Savenor's. next time I'm making a big mess of yum nua with it.<BR/><BR/>oh and I hate fish, but I might try some of your techniques. thanks!42https://www.blogger.com/profile/13859128086869479774noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-1157727027954546582006-09-08T10:50:00.000-04:002006-09-08T10:50:00.000-04:00Hi guys,So glad you enjoyed the steak post. Giaco...Hi guys,<BR/><BR/>So glad you enjoyed the steak post. <BR/><BR/>Giacomo, I know what you mean about large pieces of meat -- they are too huge for 2 people and too risky to make for company (at least the first time).<BR/><BR/>Jo, let me know how Thai beef salad comes out. Your comment inspired me to make a similar dish called Tiger's Tears salad. I had it in a Cambodian restaurant once and it was a revelation. Since I don't cook much meat, I used to make it with seared tuna, but now I am spired to try it with skirt or hanger steak. Thanks :)<BR/><BR/>Pam, your friend's idea of cooking a roast at 140F sounds almost like sous-vide (sp?) to me. It a technique of vacuume sealing the food and cooking it in 140F liquid for a very long time. One needs pretty expensive equipement to pull it off, so most home cooks don't have a chance to try it. I don't think setting a gas oven to 140F would work (I am not even sure if my oven goes that low). But it sounds like a cool concept ;)<BR/><BR/>Cheers,<BR/>-HelenHelenhttps://www.blogger.com/profile/12271344371852988017noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-1157684322105789352006-09-07T22:58:00.000-04:002006-09-07T22:58:00.000-04:00Well, I've got a canidate for next week's red-meat...Well, I've got a canidate for next week's red-meat dish. Thanks so much.<BR/><BR/>One friend of mine used to put his Standing rib-roasts in a 140F oven for 9+ hours. He claimed would be Med-Rare after 8-9 hours, and stay there. Never having owned an oven that could stay at 140F, I haven't actually tried it myself.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-17422713.post-1157672049327350762006-09-07T19:34:00.000-04:002006-09-07T19:34:00.000-04:00I'm going to try that with my next Thai beef salad...I'm going to try that with my next Thai beef salad with the hanger steak. I've been having the exact chewiness vs rareness issue so i am really hoping this will do the trick.<BR/>Thanks!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-17422713.post-1157658369450900422006-09-07T15:46:00.000-04:002006-09-07T15:46:00.000-04:00Congratulations Helen!If you ever want to cook tha...Congratulations Helen!<BR/><BR/>If you ever want to cook that much meat, you should try repeating this method with a roast ... One (Italian) cookbook I have recommends cooking a 5-lb. roast (preliminarily pan-seared in butter) at 175F for about 4 hours!<BR/><BR/>Asa disclaimer, I never have tried this myself - because I never cook for so many people, and because I'm afraid I would not do it right and that's an awful lot of meat to spoil - but I have found that cookbook to be reliable in general.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-17422713.post-1157568635912443972006-09-06T14:50:00.000-04:002006-09-06T14:50:00.000-04:00Wow, what a wonderfully helpful post! Thank you so...Wow, what a wonderfully helpful post! Thank you so much Helen, looks delicious!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-17422713.post-1157556497078400942006-09-06T11:28:00.000-04:002006-09-06T11:28:00.000-04:00Oh my. That looks sodelicious. My mouth is waterin...Oh my. That looks <B>so</B>delicious. My mouth is watering. Thanks for sharing your "ultimate" steak method. :)Anonymousnoreply@blogger.com