Cooking steak at home.
"You CAN NOT cook proper steak at home. In the restaurant we use a 1800 F broiler. That is also called an overfire, a salamander, a cheesemelter, etc. Home grills, griddles, burners, ovens do not reach the proper temp for a good steak."
True or false?
True or false?
Comments
I'll take the blowjob though
Oh and whoever told you steaks are only good in a restaurant is either a cook who wants you to buy shit at their place, or is a moron.
Yeah, unfortunately there are only three locations. I keep telling the guy he needs to franchise because everyone I tell about this place wants to try it no matter where they live. As fantastic as the steaks are I go there for the Greek food. The town I grew up in had tons of Greeks. Every third kid in my class was named Gus or Nick. So there were a butt load of mom and pop Greek joints to eat at. But as far as Greek food goes this place beats the ones I grew up with.
Also I couldn't agree more about the the home steak thing and assholes trying to get you to buy shit.
I've never seen or heard of someone cooking a steak in a slamander in my life. I've cooked in restaurants for almost 10 years. Where did you even find that quote?
1. Who the fuck grills steak? You fry it.
2. Buy some decent pans and dont have a shit cooker.
People in the south I suppose, every time I've had steak it was grilled.
Preheat oven to 500 degrees.
Turn burner up to high on the stove and set your cast iron skillet (or whatever you're working with, I don't have a cast iron skillet yet, but I'm working on it...)
Make sure your steak is at room temp and rub it with an oil that has a high smoke point...I use safflower oil, other high heat oils are peanut and Canola Oil...
Salt and pepper the steak (Alton Brown says use kosher salt, and I do) and then use tongs (so you don't put holes in the meat for moisture to leak out of) to throw it in the heated pan for: 30 seconds per side...that's it. And DON'T TOUCH IT.
Then take the whole pan and throw it in the oven for 2 minutes and then flip it, then leave it in for another 2 minutes. Since I don't have a cast iron skillet yet, I just use the tongs to take it from the pan and place it on the foil lined baking sheet that's been in the oven and is nice and hot..
Then after it gets done. You can check doneness with a thermometer by pushing it into the side:
Rare: 120-130 F
Med Rare: 130-145 F
Medium: 145-155 F
Toast: 155 F and up (Alton's joke, not mine)
Put it on a saucer upturned on a plate, so that it doesn't sit in its own juices and get all mushy. Let it sit for 5 MINUTES.
Anyway, overall I guess that would be a mass amount of BS, since people have eaten stakes at home, and loved them, as TDR said a few posts up.
I do that but I use a little bit of olive oil. I'll also cook steaks on the George Foreman grill (more convenient than the outdoor grill).
i would NEVER even think of cooking a steak in a salamander ....
this is the best way to cook steak
Steak on a stone is the way to go. One time, we were camping, and the only thing we had to cook our prime rib steaks on was a flat rock. It was so tender, you didn't need a knife and fork. Awesome. Came out perfect.
Oh, and my husband's a really good cook.
I would double check your temps if I was you
Sounds about right for filet. It really depends on the cut though. Broiler works great for ribeyes and strips.