What are
/r/steak's
favorite Products & Services?
From 3.5 billion Reddit comments
The most popular Products mentioned in /r/steak:
The most popular Services mentioned in /r/steak:
Costco
ConsumerReports.org
MasterClass
Lifehacker
Kickstarter
Sendvid
Google Photos
Wikimedia Commons
PayPal
The Weather Channel
TinyURL
DocDroid
Jet.com
Slickdeals
Amazon Drive
The most popular reviews in /r/steak:
if money is an issue, here's my recommendation: https://www.amazon.com/gp/product/B005P0OJ4S/ref=ppx_yo_dt_b_asin_title_o05_s01?ie=UTF8&psc=1
super cheap, definitely sharp enough out of the box for your purposes cutting steak.
Get the cleaning wipes that have alcohol in them, Something like this.
They cut right through the grease.
Doesnt Costco machine tenderize their steak though? For this reason I can't do them since I prefer much rarer. Hope you cooked it enough internally OP.
*Really? Down voted for facts.
"Costco is one of a few retailers that disclose if beef has been mechanically tenderized."
Picanha, also known as sirloin cap, top butt cap, or coulotte. If you google “NAMP 184D” you’ll find all the information you need on it. (NAMP is the North American Meat Processors Association)
Also if you feel like spending $75, this is the best book ever.
That looks very good, and for a first effort I would say outstanding.
It looks like your sear was hampered by something called buckling, which is when the steak tries to curl up. Fortunately, there is,an easy fix:
https://lifehacker.com/keep-steaks-and-chops-from-curling-with-a-few-quick-cut-1039306804
"...may have been run through a machine that punctures them with blades or needles to tenderize them. Unfortunately, the process also can drive bacteria like the deadly pathogen E. coli O157:H7 from the surface deep into the center of the meat, where they are harder to kill."
So in rare or blue, you usually just need to sear the outsides as bacteria lives there. With Machine Tenderized, you should cook the middle to at least the temp that kills bacteria (much higher than rare)
Turn the heat up on your CIP as hot as your stovetop will get it and use a meat press. That gives me a great crust everytime.👍
https://www.amazon.com/Jim-Beam-JB0177-Barbecue-Accessories/dp/B01N9NZFSS
I have the Anova Nano from 3 years ago, and it’s still running strong. Just make sure to clean with vinegar and lubricate the metal rod inside when it starts making noise.
They sell varieties of racks and containers on Amazon. I have this one. https://www.amazon.com/dp/B0828DDZQM/ref=cm_sw_r_cp_api_glt_fabc_CZ71MA1QQXZY15Z3RF2H
Done right, you get amazing crust on prime rib. I just made a 3-bone in roast a couple of weeks ago. I used this as the rub. It was amazeballs.
Set the oven for 375, work the rub in, and cook to desired temp (but there is only one temp and that is 120f... the roast will continue to work it's way up to 130 as it rests) USE A DAMN MEAT THERMOMETER, preferably one with bluetooth so you can monitor that.
Take it out of the oven when temp is reached and let it rest for at least 20-30 minutes before slicing.
I have an old Monoprice sous vide machine. I have a vacuum sealer, but rarely use it unless for a big roast. I generally use a ziploc bpa-free bag.
The grill is a Basecamp 2-burner angle iron stove and the table is a Royal Gourmet prep table ($99). I had planned for awhile to build my own prep table for these burners, but lumber prices never went down and I figured this was way easier.
In retrospect, I wish I had just bought a two-burner Camp Chef for $120ish, plus they're portable for camping.
Are you a Costco member? I've been really pleased with these. They're huge, but you get a ton of them for virtually nothing (per knife). And they sure as hell do cut.
Costco sells these. http://www.costco.com/D%E2%80%99Artagnan-Japanese-A-5-Wagyu-New-York-Strip-Steaks-24-oz.-4-pack.product.100115176.html
Or find a good wagyu or Kobe dealer in any big city and pay outragous prices.
Also yes it is not illegal to import Kobe in to the US as of a few years ago. Let it come. I still have not tried it and will not have the pleasure to try it since I have 3 kids. :) Some decade i will!!
Yes the kids come before the steak. Although I did get a once a year porterhouse steak tonight to celebrate. It was great cooking on my weber in 15 degree weather here in upstate NY..
Hope all you steak lovers get to try something like this in your life and if you do please send me a review!!!!!!
Well..... I guess they do. http://www.consumerreports.org/cro/magazine/2013/06/has-your-steak-been-mechanically-tenderized/index.htm
I need to check labels at my Costco (SW WA and Portland OR), because I cannot recall seeing this on my local labels.
Thanks! It's pretty simple. Arugula, chopped red leaf lettuce, crumbled Gorgonzola, fresh blackberries and raspberries, and this dressing I got from Whole Foods:
https://www.amazon.com/Sir-Kensingtons-Dressing-Raspberry-Peppercorn/dp/B07Q5SPWSH
Looks like this: https://www.amazon.com/dp/B000KENOTK?ref=ppx_pop_mob_ap_share
I bought one last year, and I've barely touched any other pan since. I still use my cast iron for frying, but once I got this properly seasoned, haven't touched anything different.
It's literally not what you think it is.
I just clicked a random product and clicked share, and copied it to my clipboard.
Here ya go:
https://www.amazon.ca/dp/B084ZR4P71/ref=cm_sw_r_cp_apa_glt_i_Q7RNTSWQ7MAF4T51PAE1
It's just tracking data, see?
Linked below, confirming that these help a lot w oil splash.
I should add a little background:
The steaks are vacuum sealed with special bags that enables the dry-aging process with use of a frost-free modern refrigerator. The bags are basically a “membrane” to let moisture out, but moisture cannot creep in.
Amazon link: https://www.amazon.com/dp/B00HUS4J4S/ref=cm_sw_r_cp_api_i_R3o4BbN8NB597
There are several YouTube videos that end up with nicely done dry aged steaks.
It's a damascus santoku from Zelancio Cutlery! Not the best knife I've owned but it's one of the best mid-range knives I've ever used. It claims to be stainless steel with a high carbon core, but its properties are very similar to high carbon stainless steel.
It comes in a pack of 3 (Chef's knife, santoku, and paring knife). Normally around $80 on Amazon. Phenomenal value - I've been using the set for about 3 years and only need to sharpen it about once every 8-10 months.
Several years ago I bought a steak brand as a present for a family friend. He's admitted he doesn't use it every time he has steak but he is always sure to use it whenever he has guests, it's a lovely little novelty.
I really don't do sauces with steak (I too, am simple), but one thing I do that I think really can make a steak "pop" a little bit more is adding good, moderately aged (so its a bit syrupy) balsamic vinegar when I flip a steak. The heat will get to the vinegar and caramelize it onto the meat. You don't want too much though, then you'll get a steak that is weirdly sweet/tangy/savory. Just a sprinkle post sear on each side.
I use Elsa vinegar, while the vinegar is a little pricey, a little goes a long way on a steak- also, it's great with grilled fruits (cantaloupe, peaches, mangos) and on reggiano cheese, also for salad dressing. I love the stuff.
When I worked in a restaurant I used to steal our demi-glace and add green/black peppercorns to it an top a steak with that. Now that I don't have access to it and considering it's a stretch to make, I just live without it. I don't even know if I could handle a sauce like that on my steak anymore.
5 hours or so before cooking I put the steaks in a ziploc with:
- Juice from 1 lime per steak squeezed in
- A few glugs of olive oil (or eVO)
- Enough Keg spice to coat everything, then a tablespoon or so extra
Rotate/massage steaks in the fridge every 90 mins or so
Take them out 45 mins or so before cooking and let them warm up
Cook using your favorite method--BBQ/Grill/sear/reverse sear to taste.
The lime tenderizes the meat and gives it a subtle citrus note, and the Keg spice is salty/savory goodness. Montreal steak spice works as well if you like it less salty.
I've considered typing and printing out the "recipe" for this because virtually every time I feed steak to someone new, they rave and ask how it's prepared. And I was that guy asking a buddy about 15 years ago. This works so well I don't even bother with the salt/rubs/spices/marinades/methods I used to mess around with. Exact same approach every time I cook steaks...and it's awesome.
I hate that the photo on the Amazon page has the probe in the fat on the end.
if you REALLY want it partially blackened I would get an iron weight with grill marks on it, and heat the absolute shit out of that and use it to weight the steak down. That should get you some dark grill lines and improve contact. They are also really cheap, and a solid weight is also great for bacon and all kinds of things
Just this that I smoked. I did a batch of that and some pink salt a while back. The smoke is almost non-existent in it, next batch I need to let go longer in the smoker.
But sugar and smoking have been long time friends;)
Ahh, didn’t know what that link was for!
Or this one - it's a smidge bigger. And costs less.
It's a great investment and not just for steaks. Bacon, roasting vegetables, or doing a bacon/veggie confit at the same time. Depending on how many people you usually cook for something like this might even be enough
haha that's not really how you you're supposed to use that knife.. That's for chopping vegetables and you don't saw at them. It's all just downward pressure. Also, you should invest in an inexpensive sharpener
Steak looks great though as far as doneness goes
You sorta cut at a 45 degree angle to the grain.. You typically want to cut perpendicular.. "against the grain". Your cuts should look like this
edit: link
I keep my maldon in a "salt pig". Highly recommend https://www.amazon.com/dp/B002365IRO?tag=seriouseats-onsite-prod-20&linkCode=ogi&th=1&psc=1&ascsubtag=5130064%7Cnc3c752efcdf94f47b076315d649eda0816%7CB002365IRO
I use one of these burners outside, hooked up to a propane tank. It works awesome and is very versatile in terms of heat output (but I wouldn't use it to simmer food).
It was like $60 when I got it pre-covid, and then I bought a stainless steel prep table to set it up on for another $100 but you could set it up on your grill especially if you got a single burner (which are also cheaper)
The book "Slow Fires" by Justin Smillie is an amazing advanced cookbook for braising, grilling and roasting. It has a recipe for pepper encrusted beef ribs that take 4 days to prepare. I make it once a year from waygu ribs I get from Snake River Farms. You do things like confit peppercorns for 24 hours and grind them into a paste you then dry brine the ribs in. Amazing, highly recommend: https://www.amazon.com/gp/product/0804186235/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1
>https://www.amazon.com/Shun-DM7300-Multi-Purpose-Shears-Silver/dp/B00P2DJC1S/
FYI you don't need anything after the ASIN (inventory code)
Technically, you don't need the item name, either: https://www.amazon.com/dp/B00P2DJC1S/
It’s not difficult. Just make sure that you’re using good kitchen shears with a curved section for cutting through joints. For whole wings I cut off the tip that you don’t eat and also cut the webbing. Cutting the webbing makes them easy to pull apart and eat without accidentally pulling the skin off. As for trimming fat - it’s just trimming fat. I wear nitrile gloves when I prep which also makes it easier.
How thick are they? Looks about 2-3 cm thick from what I can see.
Take the steaks out, Pat them dry with some paper towel, salt fairly liberally and then cover with some plastic wrap on a plate and leave them overnight in the fridge. Take them out about 1.5 hours before cook time, and let them come up to room temp and right before you go to put them in a pan, Pat off all the excess liquid. When you salt before hand osmosis does it’s thing and the salt flavor will penetrate throughout. Get a pan ripping hot with some neutral oil like avacado or Ghee. Not too much, just enough to fully coat the pan. My personal favorite is using Wagyu Tallow. Idk about the availability of Amazon products outside of America but I buy Wagyu tallow from Amazon ( https://www.amazon.com/South-Chicago-Packing-Paleo-friendly-Keto-friendly/dp/B0881XTCR3/ref=mp_s_a_1_3_mod_primary_new?crid=1XITK89DCOESB&keywords=wagyu+beef+tallow&qid=1666478309&qu=eyJxc2MiOiIxLjY2IiwicXNhIjoiMC42OSIsInFzcCI6IjAuNTki... ) for about $30 for 2 lbs and it’s great. When you see the oil start to shimmer or smoke you know you’re good. Lay the steaks into the pan away from you to avoid splatter, and only do one at a time. I’d say about 1.5 - 2 minutes per side assuming my previous guess on thickness, and then cut the heat way down low and add a generous knob of butter along with 3-4 cloves of garlic smashed (you can even add the garlic a little early if you want to give it time to cook more) along with whatever other aromatics you want like rosemary. Baste the butter over top for a minute or two per side and then remove the steak and let rest for about 5-6 minutes loosely covered in foil.
What the living crap is wrong with people on this sub today?
13 cents per plate. Amazon. source
Oh please beeatch.
Amazon has it at $7.57 for an 8 pack. source
splatter screen, my friend. They work well.
I brought this up here yesterday. It would be awesome if people posted internal temps with their photos. Due to lighting and other factors including the individual color of the meat it can be hard to gauge most of these photos. What's crazy is that people then start arguing about it. If we had an internal temp it would simply add one more variable to help us answer the question.
​
Inkbird insta read baby! Cheap and good.
I don’t remember the exact model but I just picked some 200k btu burner off Amazon.
https://www.amazon.com/dp/B08NWM3ZKB?ref=ppx_pop_mob_ap_share
It was my first time using it and I really liked it. Next time I’m going to use it a little longer for a better crust. I was outside at night so it was tough to really see the color until I got inside. I was worried about it cooking the steaks more than I wanted, but that wasn’t an issue and there was no propane taste either.
Here's a $7 dollar food thermometer.
Also, to add to this I always allow my steak to rest for about 15 mins after pulling it from the oven before dropping it in the fry pan to sear. This gives you a little more buffer room to develop a good crust on it without causing the internal temp to rise above the medium rare point. Meat also continues to cook internally for a little while after you pull it off of a heat source. I also use wireless probes like these: https://www.amazon.com/dp/B09DT1YWXG
I was actually just thinking that.
I used to cheat and do compound butters by piping the butter into a rose moldand thwapping out any air bubbles, then freezing it, popping it out and storing in the freezer in a zippy bag.
This is the one I bought off Amazon and it’s worked great for me. I’m sure everyone has their opinions on this.
Alpha Grillers Instant Read Meat... https://www.amazon.com/dp/B00S93EQUK?ref=ppx_pop_mob_ap_share
The reverse sear definitely makes the steak incredibly tender. Idk all the science behind it. I’m still new to it all. All I know is it was one of the best ribeyes I’ve ever had at home.
Used a thermopro tp-16 probe thermometer. Nuthin' fancy but it gets the job done.
Ummmmm.... I don't know if you are using cast iron, it can get quite hot. I know everyone says "RIPPING HOT BRO" but 450 is about where you want your pan... when you get past 475 it will start burning your steak instead of searing it.
I use a infrared thermometer to check the temp of my cooking surfaces. They aren't expensive compared to ruining a few steaks, and it allows you to know what your temps are at.
This one is $20 on amazon. https://www.amazon.com/KIZEN-Infrared-Thermometer-Gun-Humans/dp/B07VSHR9M6/ref=sr_1_5?keywords=infrared+thermometer&qid=1656293183 It isn't my exact one, but I like the looks of it, cause if you are anything like me, i drop that son of a gun on the floor all the time, and this looks like it can take some dropping.
These only really work with cast iron well, as reflective surfaces don't give as good of readings.
What I’ve found is that you only really need about 350 degrees of heat on the skillet itself (give or take 25 degrees). Big tip is to turn your heat on first, letting the skillet develop and spread its heat across the entire surface as you prep your meat. With enough head start time, you won’t need to crank your stove up that high, or else you might just end up with unnecessary —or even dangerous— smoke, esp if you’re cooking indoors on a stovetop.
Invest in a temperature gun. It’s only about $20 and can tell you how hot your skillet is in a single click. Super duper helpful to gauge your current heat as you cook.
Pretty cheap Chinese made knife, but I like it a lot. The brand has some other interesting looking knives. I'd buy from them again.
also, make sure your meat is completely dry when you put it on. and grill presses help a lot too. they make them for restaurants.
https://www.amazon.com/Cuisinart-CISB-111-Smashed-Burger-Press/dp/B07SZFHKVZ/
Where is Fred Flintstone when you need him =)
Honestly, I would go for that in a heartbeat, I could think of a few ways to serve it. Though the recipe I really want to try is when you take an almost whole beef shin, and french it until it looks like a supersized carpenters mallet and then first braise it then crust it. I saw a pic from some restaurant where they showed a table of about a dozen of them prepped to cook, then a server bringing one out to the table [round dish loaded with some sort of cooked veggies with one planted right in the middle, not sure if it was on Reddit or somewhere else and I have been looking for the pic ever since]
What ever happened to it [and where would I get one?]
electric carving knife. $19 off amazon. It'll be a game changer if you're cutting up your own steaks. Commercial butchers use actual saws
You basically won’t be able to stop setting off the alarm unless you have multiple windows close by with good airflow. For the mess I use something like this
13" Grease Splatter Screen for Cooking | Stainless Steel Oil Splatter Guard and Ultra-Fine Mesh Protects Skin from Burns | TPR Tight-Grip Handle https://www.amazon.com/dp/B07SJ8BHL2/ref=cm_sw_r_cp_api_i_3VJ2T04RNGAQ1RZVG69W?_encoding=UTF8&psc=1
Can grab it off amazon or direct from the supplier if you dont mind paying a bit more for shipping which is a little slower.
UMAi Dry Breathable Membrane Bags for Dry Aging Steak | Ribeye Striploin Sized | Dry Age Bags for Meat | Easy At Home Dry Aging in Your Refrigerator | Includes 3 Bags https://www.amazon.com/dp/B00HUS4J4S/ref=cm_sw_r_cp_api_i_Q04ZMVNAKC5AAX2GF8CQ?_encoding=UTF8&psc=1
r/castiron will have a lot of opinions. For me a good ol' Lodge 10 or 12in works perfectly. They tend to not be crazy expensive and are great quality.
Lodge L8SK3 10-1/4-Inch Pre-Seasoned Skillet https://www.amazon.com/dp/B00006JSUA/ref=cm_sw_r_apan_i_WDB102FDDPYNSKWX5FY4
It’s a Searzall copycat - a “Searteq”. Basically the flex the flame so you don’t get “torch taste“. The name brand searzall is like $100, and I wasn’t positive I wanted to spend that much on something I didn’t know if it would even work or not, so I went with the $15 budget version… So far so good.
Rubs are Instant Gourmet’s Carribean Jerk seasoning and Spicewalla’s Cracked Pepper and Coriander
Instant Gourmet is by far my favorite seasoning brand. The original is an exceptional flavor but the Carribean Jerk is probaby my favorite on meat.
I don’t wanna hear about cast iron skillets and salt please don’t bore me to death I’m the Guy Fieri of steaks and you bet we’re going to Flavor Town.
It's like Novamin toothpaste. It's sometimes imported and resold or shipped directly so things are a bit weird. I'd go with this listing. If you look on the right hand side, you'll see it for $13.99 and $10.00 shipping or $25 and change. The $13.99 is shipped from the UK and it'd take $10 shipping to get to me. The other is shipped Fulfilled by Amazon from a US Warehouse they imported it to.
Something like this...
Nordic Ware 365 Indoor/Outdoor Cheese Melting Dome https://smile.amazon.com/dp/B007S00KXC/ref=cm_sw_r_apan_gl_i_MZEXHEPT4PVGFWK4T1FJ
Useful for making eggs, melting cheese for burgers, etc. I'd imagine it could work for cooking the insides of steak too, but steam might not be good for crust
I got this cheap flashlight that attaches to the bbq lid handle so it shines on the food when the lid is up.
https://www.amazon.com/RVZHI-Barbecue-Flexible-Resistant-Batteries/dp/B07TD551S6/ref=sr\_1\_17\_sspa?crid=2PPFZ1UJD7G5V&keywords=bbq+lights+for+grill&qid=1649461178&sprefix=bbq+light%2Caps%2C121&sr=8-17-spons&psc=1&spLa=ZW5...
Use a baking rack on a sheet pan so you don't get your oven rack dirty or have to put a pan on the lower rack. There's no need to let it sit out at room temp before cooking, you can just pop it in the oven from the fridge
Only reason you should have to cook a piece of whole meat all the way through is if they are blade tenderizing. QVC had a stupid one. This. Meat Tenderizer with 48 Stainless Steel Ultra Sharp Needle Blades, Kitchen Cooking Tool Best for Tenderizing, BBQ, Marinade by JY COOKMENT by JY Outdoor Learn more: https://www.amazon.com/dp/B07GF4YH4C/ref=cm_sw_em_r_mt_dp_W2FCNKPXCDR2HJTCEZ76?_encoding=UTF8&psc=1
Don’t buy or use anything like the above. It pushes the bacteria through meat.
ThermoPro TP16S Digital Meat Thermometer for Cooking and Grilling, BBQ Food Thermometer with Backlight and Kitchen Timer, Grill Temperature Probe Thermometer for Smoker, Barbecue, Oven, Baking,Oil https://www.amazon.com/dp/B07MF18JHT/ref=cm_sw_r_apan_i_KA45QRAY948EFE6WPYQ3?_encoding=UTF8&psc=1 Something like this one is good to start with and maybe try a reverse sear next time
Get a meat thermometer. It is the only way to cook meat. There's no guess work. I love this one. It comes ready to use and they even include an extra battery, and it has a hidden magnet. Mine is stuck to my stove by the knobs. Super convenient.
If you want your meat done properly get a good instant read digital meat thermometer. You can find good ones that are inexpensive on amazon. https://www.amazon.com/dp/B00S93EQUK/ref=cm_sw_r_apan_i_R271GGX5BR6J3TZ0KHXK
Otherwise just make sure that the juices coming out of the pork are clear and not cloudy or pink/red.
One of these. Very thin piece of metal, less intrusive (leaves less of a hole) than a thermometer. You put it in the meat for 3 seconds, then quickly take it out and draw it across the skin below your lower lip (because it's very sensitive to heat). You can feel the temperature of the inside of the meat this way and once you get used to it it's very easy to feel for "just warm" for med rare, "cool but not cold" for rare, "more than warm but not hot" for medium, "hot" for medium well, and "burn you" for well
There’s no difference between wagyu A5 tallow or B3. That is unless you’re talking rendered intramuscular fat, which you won’t find anywhere because that’s the whole point of wagyu. There is a lot of fat on A5 that isn’t sold as A5 because it makes no sense, it’s just pure fat.
South Chicago Packing Wagyu Beef Tallow, 42 Ounces, Paleo-friendly, Keto-friendly, 100% Pure Wagyu https://www.amazon.com/dp/B0881XTCR3/ this is $30 and high quality.
Hi! so sorry - hereis the recipe I followed! Cheers!
Oh so sorry, ATL = Atlanta in the US, which has been home for 12 years now! Please drop a note if you're ever around town and we'll do some cooking!
Love Canada! Hope you are getting some more mild weather there by now!
And I really use my mandolin a lot (this is the one I have - no plug, just reference), not sure if it's because it's useful, or because I feel the need to use it cause I got a rather good one xD. I would say though, if you're getting a mandolin, definitely spend the extra buck for a good one, I tried a $20 one a while back and it was not great! Also, please please please be uber careful, mandolins are extremely dangerous. Use the guard!
And thank you for the compliment! I have an enormous passion for cooking, and tend to spend most of my time in the kitchen at home. If i knew this 25 years ago when I entered college, I would've likely chosen this as a career path versus corporate. Never too late to enjoy at home though!
​
PS: Recipe I followed here, just in case! Cheers!!!
for some inspiration the man, the myth, the legend, the guga (watch his older stuff on technique kind of things, he's running out of content ideas so the last couple years are "whacky experiments" lol)
this is the machine I bought (now heavily discounted)
I have a pellet smoker so I do a reverse sear.
Pat them dry, cover them in Salt Grass 7 seasoning cook them at 220 until the internal temp is about 110-115 then pull them and wrap in foil. Crank the smoker all the way up (mine tops out at 500). 3 minutes on each side in butter for a perfect crust and sear.
My wife and several guests swear it’s better than Road House or Salt Grass.
In addition to all of the other advice here about achieving a better sear, you might also consider using a grill press (I use this one). It helps ensure good contact between the pan and the meat, allowing for more efficient heat transfer.
Overall, great job! That thyme baste sounds delicious.
Haha I just got these coasters. They're on Amazon.They read "East Coaster" and "West Coaster". I keep them separated with a candle between (you can see in one of my last posts), and whenever someone comments, I make a joke about the country being divided. The build quality is solid, I'd recommend.
Haha I just got these coasters. They're on Amazon.They read "East Coaster" and "West Coaster". I keep them separated with a candle between (you can see in my last post), and whenever someone comments, I make a joke about the country being divided. The build quality is solid, I'd recommend.
There are a ton of videos on YouTube about sushi rice. Honestly, pick one that looks good and try it. But odds are, it will take you many trys to get it right. The first few times I made it, I went through a few batches trying to get the perfect consistency.
DALSTRONG Butcher-Breaking Cimitar Knife - 10" - Shogun Series - Razor Sharp - Japanese AUS-10V Super Steel - Vacuum Treated - Guard Included https://www.amazon.com/dp/B076T8Q9FC/ref=cm_sw_r_apan_glt_i_3Z42QBQF1M3S4MVSCCMN
Invest in a decent meat probe. It will improve your consistency tremendously. Color and time should only be used as general indicators of where you stand on your cook with a meat probe confirming completeness.
I've been using a $25 probe for the past 3 years with no issues so you don't necessarily have to spend a lot to have good accuracy on a probe. The fancier ones are made with better materials and are more likely to last longer though.
I'd leave it out for longer. 30 mins is the recommendation but even then I feel the steak is too cold. Get an instant thermometer like this one to check temps.
Fly Fan to the right.
Fly Fan for Tables Indoor Outdoor Meal, Portable Table Fly Fan Keep for Your Food Clean(Black Color 2pcs) https://www.amazon.com/dp/B08FSY28C2/ref=cm_sw_r_cp_api_glc_i_K4T78MJN6JD0DSDN6SEZ?_encoding=UTF8&psc=1
Olive oil has one of the lowest smoke points among cooking oils, you're better off with literally anything else. See the table on this page https://www.masterclass.com/articles/cooking-oils-and-smoke-points-what-to-know-and-how-to-choose#why-is-oil-smoke-point-important
If you get a chance to buy it again, grab some char sui seasoning and mix it with some rice wine vinegar, mirin, sweet chili sauce, soy sauce and sesame oil. Then grill to your hearts content. Probably work really well with this cut… I’d serve it with some grilled scallions and fried rice
honestly, it's a game changer. you could get a really cheap one to try it out (I went mid-range for my first one though). you can just use a big pot with zip lock bags to start, if you enjoy it, then I'd recommend getting a good vacuum sealer and then upgrade the sous vide machine last. searing tools last, there's a lot of them and they all work to a different degree, but I have yet to find something that works as good as just a cast iron skillet or open flame grilling.
If you want people to see the delicious steak you cooked just say that, it looks juicy and delicious. To answer your question, please see below, this is easier than asking Reddit.
Here's Amazon's choice for answering that:
Here are some guidelines on reading temperature:
https://www.thespruceeats.com/steak-doneness-from-rare-to-well-336362
I would say it is 100000% worth it. I was surprised to find how differently 2 or more steaks cook at a time. This is the one I have and I really enjoy it.
ThermoPro TP-17 Dual Probe... https://www.amazon.com/dp/B07477NMF4?ref=ppx_pop_mob_ap_share
Maldon Salt, Sea Salt Flakes, 8.5 oz (240 g), Kosher, Natural, Handcrafted, Gourmet, Pyramid Crystals (Packaging May vary) https://www.amazon.com/dp/B00017028M/ref=cm_sw_r_cp_api_glt_fabc_H3F6X5XCTCG9MFFB95TM
I personally love this brand, like everyone is saying you almost can’t over season it when salt and peppering. Greasy ground pepper as well!!
Everyone has differing opinions, I'd say there's probably an even split between those that say to leave a steak warm up to room temperature to those that say otherwise. I tend to follow Heston Blumenthal:
I use this . It's controllable.
So my cut kit isn’t fancy. In fact i use a no name field dressing kit at home. It comes with rib spreaders and a boning knife, skinning knife and a a large scimitar knife. Victorknox is a good the brand we generally use as butchers.
Victorinox Fibrox Pro 10-Inch Curved Cimeter Knife https://www.amazon.com/dp/B000VYP0V4/ref=cm_sw_r_cp_api_glt_fabc_57GV16DPJV7PG8TA3QYS?_encoding=UTF8&psc=1
Get you one of these and a boning knife and you’ll be all set.
The nice thing about the 10” and above scimitars is they are large enough to cut a ribeye or New York loin.
These are the (extremely) spicy stir-fried instant noodles you're looking for
Take a small skillet, fill it about halfway. Bring to boil while adding seasoning packet (add cayenne pepper, garlic powder and onion powder and maybe a splash of low sodium soy sauce). Once boiling, add Ramen block. Flip after a minute, stir after 2 or once soft. Cook most of the water out. Add little splashes of water if not done cooking by the time the water is out. Now, you can stop there for delicious dry style Ramen. But to take it a step further, don't add ny if the extra water, but instead add a little cooking oil to the skillet and toss Ramen in the oil. This is best done BEFORE the Ramen is fully cooked and still a little pre-al dente. You'll have to fiddle with the recipe to fit your skillet and brand of Ramen. But I recommend using a better quality Ramen noodle. Nongshim or Mama are perfect choices. If you use these brands instead of the generic Maruchan or Nissin, then JUST use the provided packets of seasoning. You'll have waaaay better results with Mama than Maruchan.
ThermoPro TP-16 Large LCD Digital Cooking Food Meat Smoker Oven Kitchen BBQ Grill Thermometer Clock Timer with Stainless Steel Probe https://www.amazon.com/dp/B017613C3C/ref=cm_sw_r_apan_glt_fabc_8Z8YJ2JC7S3PZ7H7K01S
I have this model and it's reliable for me. The cable allows you to keep you probe in and the oven closed.
This stuff rocks, I found it randomly at the grocery store and it makes for gnarly crusts. Check out the chuckeye I did recently! Original High Heat Cooking Oil by 4th & Heart | Blend of Grass-fed Ghee, Avocado, and Grapeseed Oils | Non-GMO Verified | Keto-friendly, Certified Paleo, Lactose Free | 8.5 ounce https://www.amazon.com/dp/B07RC8B8LX/ref=cm_sw_r_awdo_navT_g_7B3VC5WNGY2RCFD815AY
This thing is awesome. Alpha Grillers Instant Read Meat Thermometer for Grill and Cooking. Best Waterproof Ultra Fast Thermometer with Backlight & Calibration. Digital Food Probe for Kitchen, Outdoor Grilling and BBQ! Blue https://www.amazon.com/dp/B07Y1ST4X9/ref=cm_sw_r_apan_glt_fabc_3M57G41E0HMEBJBV5TJM?_encoding=UTF8&psc=1
https://www.amazon.com/dp/B077GXV153/ref=cm_sw_r_apan_glt_fabc_dl_HETNXQ12WTQN6A177WWS?psc=1
I bought this a couple months back and it's by far my favorite method for steak, chicken, pork and salmon. Highly recommend this one it comes with everything needed.
I've been looking at the Anova on Amazon, but wanted to try the method out before dropping $200 on something I may never use again. Basically following these guides... from what I've heard you can do a fairly good sous vide (albeit with alot of babysitting) following these steps.
https://www.marthastewart.com/1500950/how-sous-vide-without-fancy-machine
https://lifehacker.com/5984614/how-to-sous-vide-without-a-sous-vide-machine
I'm already mid cook, so there's no going back lol.
I highly recommend a 4-probe Thermometer. One probe for your grate temperature, three probes for your proteins. Comes in handy when cooking chicken breast/thighs.
I'm using this cheap Inkbird, I hate that it is Bluetooth only so your phone has to be in range, and the graphs of the temperature only register when the app is running. For the price, it gets the job done well.