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Thread: U mirin steak

  1. #31
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    Originally Posted by nin-com-poop View Post
    If you butter baste in the pan you run the risk of getting that band if the pan is extremely hot and you cook too long. A key is making sure that the butter doesn't turn black. Yeah, you're suppose to let the meat rest after taking it off the heat. To say that steak didn't rest, thus you get the band as a result is ludicrous.
    i said let it rest to get to room tempature.. made i wasn't clear but i was talking about while the steak was still raw

    Originally Posted by rgnx View Post
    I think he's trying to say I didn't let the steak rest to room temperature before cooking.

    And that is correct, I didn't.
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    way overcooked, not mirin
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    Originally Posted by p7nk View Post
    i cooked this on a cast iron. none of that reverse sear or sous vide pleb ****



    the brown border is a major giveaway he didn't let the steak sit and get to room tempature.. you pleb
    ^^^

    I have to let my steaks sit longer than 30 mins, usually a little over an hr but then again I eat 2” thick filets most of the time.
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    Originally Posted by 8PointBuck View Post
    way overcooked, not mirin
    I was trying to go for medium. I got medium well
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    How do you keep it from smoking like crazy when cooking on cast iron? The steaks turn out good but theres so much goddamn smoke it stinks up my apartment for days
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    Originally Posted by rgnx View Post
    I think he's trying to say I didn't let the steak rest to room temperature before cooking.

    And that is correct, I didn't.
    Yeah you want the meat to sit out for a bit so it's not frigid cold when you cook. You still you risk getting that band either case. It depends on the thickness of the meat too.
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    [I mean i don't always let t rest.. some times you buy a steak and you just want to eat that MF'er asap





    but still wont be as notable as OP... but just takes practice.. worked as a cook for 8 years and even before that always enjoyed cookng
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    Originally Posted by p7nk View Post
    You ate chimichurri and A1

    Not together. I had like 5 pieces with chimichurri only and then a few pieces with A1 only. I was starving so I went nuts haha

    Originally Posted by p7nk View Post
    no trick. let it sit to room temp and a very hot cast iron



    i didn't have a rack so i used this thing



    only picture i have of the cast iron.. also those are the mushrooms and onions for the steak
    Yup I literally do the exact same thing. I even add butter on the other side sear, and garlic and thyme.

    Cast iron is probably my favorite steak method besides a good grilling.

    You know your chit.
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    Originally Posted by KyBrah32 View Post
    How do you keep it from smoking like crazy when cooking on cast iron? The steaks turn out good but theres so much goddamn smoke it stinks up my apartment for days
    Do you not have a hood over your oven? Or a microwave hooked above that has a built in hood fan function?
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    Originally Posted by Atlastrength View Post
    Do you not have a hood over your oven? Or a microwave hooked above that has a built in hood fan function?
    Microwave vent, it doesnt help much though
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    Originally Posted by KyBrah32 View Post
    How do you keep it from smoking like crazy when cooking on cast iron? The steaks turn out good but theres so much goddamn smoke it stinks up my apartment for days
    I mean i'm in a house... most Apartments have a **** extractor or none at all...
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    Originally Posted by p7nk View Post
    i cooked this on a cast iron. none of that reverse sear or sous vide pleb ****



    the brown border is a major giveaway he didn't let the steak sit and get to room tempature.. you pleb
    Where did Kenji touch you
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    Originally Posted by KyBrah32 View Post
    Microwave vent, it doesnt help much though
    Really? That's what I have. Doesn't get too bad for me? Sometimes I'll have to open the back door a bit or turn the fan on after, but it doesn't get that smoky unless I am cooking up some thick steaks that are on longer.
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    Originally Posted by DizzySmalls View Post
    Where did Kenji touch you
    i thought we buried the hatchet
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    bad marbling, overcooked
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    Originally Posted by Jestbrah View Post
    bad marbling, overcooked
    You can insult my cooking, but the steak is a nice piece of cow. How dare you.

    Neg.
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    Originally Posted by Lord_Lemon View Post
    Mines better

    That's a steak boyos, I can almost taste the crust
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    Originally Posted by nin-com-poop View Post
    If you butter baste in the pan you run the risk of getting that band if the pan is extremely hot and you cook too long. A key is making sure that the butter doesn't turn black. Yeah, you're suppose to let the meat rest after taking it off the heat. To say that steak didn't rest, thus you get the band as a result is ludicrous.
    U wot m8? Let rest 45 mins beforehand. Large cast iron screaming hot, butter, thyme, whole clove of garlic, 4 mins a side tops, sear the f out of it, and baste it constantly. Let it rest tented in foil for 10-15 mins. Spoon a little brown butter on top. Limited to zero band - perfect steak.
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    Originally Posted by KyBrah32 View Post
    Microwave vent, it doesnt help much though
    Throw cast iron on outdoor grill, but you have way less control on temp, also, you can’t pick the pan off the grill for a while after or goodbye hand.
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    Originally Posted by rgnx View Post
    You can insult my cooking, but the steak is a nice piece of cow. How dare you.

    Neg.
    you legitimately think that marbling is good? its good fat on the outside but the marbling in the lean area is very low.
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    Originally Posted by Jestbrah View Post
    you legitimately think that marbling is good? its good fat on the outside but the marbling in the lean area is very low.
    I think it's better than most prime ribeyes I've gotten at costco.

    my friend is a chef at Ruth Chris, I get free steakhouse meals often. I like cooking my own steak better lol srs.
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    Originally Posted by PISTELERO View Post
    That's a steak boyos, I can almost taste the crust
    Yep phaggots be all over the other steak but this one clearly wins imo
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