[nazali]

meat pots gravy
very very juicy and flavorfull

[M5Rick]

Originally Posted by nazali

So my steak is hit or miss, mainly on the hit side, can anyone give me some further tips...

Please note the following

* Pan cooking
* Gas range
* I do have a griddle affair to put onto the range (would that help)
* mid to mid-rear
* trying for steak not to be too chewy
* like flavorful and can usually do that
* cut sirloin AAA, with fat and some marbling (department store butcher)

So below is what I try and do,


Grill Times and Temperature for Steak

Medium-Rare: pull off the grill at 125-130, leave to rest around 10 minutes, thick cut

leave steak out for 30 minutes if I can

pan to hot, in with the canola oil reduce to med-high.

dab moisture off, then oil both sides of meat with olive oil, salt and pepper,

add butter, garlic, 3 minutes on mid-high, flip, baste, 3 minutes medium, then flip every minute, and check temp

remove at around 125 put into a cold pan and cover, make gravy in the leavings,

transfer to cutting board , pour any remaining jus from pan into gravy boat with the hot gravy from the pan , cut thick

Try slow cook in Ninja air cooker, taste and texture to die for.

[UncleWede]

"Steak" just isn't going to give you much in the way of gravy, that's what roasts (fat) are for.

[nazali]

oh really... ok, so how do you make gravy, without using gravy powder, in with the jus ?

I'm trying to keep the salt level low

Originally Posted by UncleWede

"Steak" just isn't going to give you much in the way of gravy, that's what roasts (fat) are for.

[UncleWede]

Originally Posted by nazali

oh really... ok, so how do you make gravy, without using gravy powder, in with the jus ?

I'm trying to keep the salt level low

You need fat, no other option.

IF you go to a butcher shop, maybe ask them to give you some chunk they cut off other meat, then just toss that into the pan with the steak and render it down.


Or BACON!!!!!

[MsGoGoMoto]

Tomorrow's dinner

[MsGoGoMoto]

Originally Posted by nazali

meat pots gravy
very very juicy and flavorfull

I find this meal very attractive and I want to date it.

[nazali]

hahaha

only 2 things melt in your mouth and not in your hands

one is a juicy steak

Originally Posted by MsGoGoMoto

I find this meal very attractive and I want to date it.

[BMWdmk]

Great pics!

I just started watching guga foods youtube channel testing everything that comes to steaks.

One technique I've tried and do religiously is salting the steaks and popping them in the fridge on a cooling rack overnight (thick cuts). He calls this dry brining. Gets that salt deep into the meat rather than just the surface. Very informative

[nazali]

I have to be really careful with salt, I'm only allowed 2000mg/daily (heart issues) actually I don't even eat the steak, I make it for my daughter.

I need to maybe find a way to "brine" without salt, wondering if I can use buttermilk like with chicken ?

Originally Posted by dmkaldas

Great pics!

I just started watching guga foods youtube channel testing everything that comes to steaks.

One technique I've tried and do religiously is salting the steaks and popping them in the fridge on a cooling rack overnight (thick cuts). He calls this dry brining. Gets that salt deep into the meat rather than just the surface. Very informative

[MsGoGoMoto]

This meal ended up sexual in nature.

[BMWdmk]

Originally Posted by nazali

I have to be really careful with salt, I'm only allowed 2000mg/daily (heart issues) actually I don't even eat the steak, I make it for my daughter.

I need to maybe find a way to "brine" without salt, wondering if I can use buttermilk like with chicken ?

you could use charcoal grill or if available a smoker to introduce a new flavor that way you can possibly lower the salt even more

Buttermilk sounds like an interesting idea. It will tenderize it too

[nazali]

going to try my hand at steak & lobster with asparagus tips.

I'm going to serve to OH and daughter the steak and lob as a traditional surf and turf

I'm going to slice the steak thin and cut up my lobster and make a steak/lobster baguette

[UncleWede]

Originally Posted by nazali

I have to be really careful with salt,

Products like Mrs. Dash really aren't that bad. Use a bit of vinegar or citrus to tenderize

[RJD851]

Originally Posted by dreamingat30fps

I'm no steak cooking expert. However my biggest issue for me was getting it a good medium rare and also getting a nice crust/sear on it. I always ended up over cooking. Using the reverse sear method has totally helped me with that. I still use a meat thermometer to check temp and I take it out at around 130 and sear it it on a 500-600 degree cast iron skillet.

NY strip and ribeye are my cuts of choice. I've only done 1 trip tip but I liked it a lot also for a pretty damn lean cut.

I don't have an outdoor grill so I use reverse sear exclusively. Got it from here:

https://www.seriouseats.com/how-to-r...-to-cook-steak

Helps me control the outcome much better, since my wife and kids don't like medium rare. I try to cook the steak to a "medium-kinda rare" and this method combined with a meat thermometer helps me nail that most of the time. I use ghee to sear and find it gives a nice crust without burning.

[dreamingat30fps]

Originally Posted by nazali

I have to be really careful with salt, I'm only allowed 2000mg/daily (heart issues) actually I don't even eat the steak, I make it for my daughter.

I need to maybe find a way to "brine" without salt, wondering if I can use buttermilk like with chicken ?

You can also try a sweet marinade if you can't do salty. I had found this skirt steak marinade online a long time ago that I loved. It was on the sweet and spicy side. Also a dipping sauce instead like chimichurri (without the salt I guess).

[nazali]

been advised against Mrs. Dash, due to high potassium content which will interfere with my heart meds, I am allowed salt, but under 2000mg/daily. which works out about 500mg/meal ish

Originally Posted by UncleWede

Products like Mrs. Dash really aren't that bad. Use a bit of vinegar or citrus to tenderize

[nazali]

my steak came out "nice" but not as juicy, one of 2 things, 1 this time the steak was not marbled like previous one, I took my eye of the prize, and it went over a couple of minutes, although a nice pink in the middle, my gravy was bang on, I used more oil in the bad so more drippings and used a beef gravy packet added to the leavings

[nazali]

but I must say doing steak more often , and trying to remember what the tweaks were INCLUDING yall's advice is getting me nearer

at least I can see when I've made a mistake as opposed to God why is my steak trashed LOL

[nazali]

Thought I'd revive this one,

Today I did a reverse sear and OMG I'm a convert.

Got oven up to 450, then put in the steak (oiled)think it was a bone out rib, an 2 corn cobs, for 12 minutes,

at the 12 minute, I put the oven oven flipped the steak, closed the door for a couple more minutes to heat a pan with oil

The steak was well marbled, and even when pulling out looked like it ws falling apart,

Then I flipped it in a pan 1 minute a side, let it rest for 5 minutes,

and dayem, I've never made a better steak, fell apart in my hand, a perfect mid / mid rare on that kinda cusp, the fat was also really nice

I'm going to try and replicate it, I honstely thing for the first time in 5-8 years of steaking I did the meat justice and didn't kill it.

I'd done the same on some pork loins, came out delish

if I can replicate it and it's not a fluke, I'm gonna be doing all my cuts like this

next time I'll grab some pics

oh the cor came out nicely done and had a nice crisp crunch

[chassis]

Gravy is not primarily made with fat. A small amount fat is used for seasoning, however fat is not the principal ingredient.

Jus is used for making gravy. This the liquid after roasting, with fat skimmed and separated off.

The best gravy is made using stock and jus. With or without cream. And butter. Butter is essential to finish the sauce. Roux may be used to add flavor and texture.

Gravy is not fat. It is a sauce that may, or may not, use a token amount of fat.

Coq au vin

Braised short ribs

[toned]

if your issue is consistency, look into sous-vide cooking

that's how I make my steak now
sous vide to desired temperature, finish on cast iron pan or on BBQ (infared burner) depending on weather

solid steak with perfect results everytime