Indoor Smoking Banned

How hot do you allow the grill or frying pan get before you start cooking? Steak to cooking surface should start out with lots of sounds and smells. Most people who have trouble with tough steaks don't allow the pan to get hot enough and allow the center of the steak to cook through and toughen before the surface sears.

 

i usually get them medium-medium rare

 

Okay, Matt- The first couple filets I ever had were GREAT.... every single one I've had since then I've been highly dissapointed.... would taste someone else's porterhouse or t-bone and it would have SOOO much more flavor and more juicy yet my filet would cost more. And yes, this has happened in NICE restaurants.

So I don't know... I guess I should say I'd like filets if people freaking made them right.

And medium rare is the way to go.

 

Sometimes I say "in between medium and medium rare" -(dont want em too bloody)- is that the correct term?

 

Well, I guess I meant TOP sirloin then being that these steaks I'm thinking of cost about as much as porterhouses, etc....

Yadda Yadda.

 

Hmmmm that could be it... but what about the broiler? Do I not get that hot enough either? (quite honestly my broiler scares the shit outta me.... it sparks and sets off smoke alarms and about gives me a heart attack).


****whoa... i really coulda condensed some of those posts. :stunned:

 

kansas.

trust me it works....... bars just have to cope and do things different.

get an outdoor patio for people to hang out , smoke, drink, etc...... not difficult.

 

electric or gas broiler?

Residue either in the broiler itself or immediately above it (is it beneath your oven?) will create smoke to set off smoke detectors. Friends of mine had the same problem when they rented and solved it by removing the battery from the smoke detector when they used the offending oven/broiler.

Is there a way of positioning the meat closer top the source of heat? I do suspect it might be something that is making the meat cook too slowly.

 

the key to cooking steaks or sauteeing is to have the pan, grill or surface HOT before you add anything to it

 

I believe that was my point

You did put it a bit more succinctly.

 

Electric. Yes, it's under the stove. Yeah, I do remove the batteries (if I remember, haha) but it SPARKS .... haha I'm just a baby

Not sure if it can get any closer but yeah... I do think the problem is it cooks too slow and maybe even unevenly?


Well, it was nice talking to you and many others today.... I think I'm about to FINALLY get some sleep. 7 am is gonna come fast.

 

I was gonna say the same thing but....

 

whenever i cook, i make sure whatever i'm using is wicked hot

works wonders to just let it get hot enough and it doens't take too long when your cooking at home

 

top sirloin sucks...... its not the best quality meat........

trust me, I cut meat for 7 years now.........

and grilled for about 6

 

Hm wait,... before I crash... do you put the pan under the broiler and heat it up before you put the steak on?
Oh my... Ive been awake way too long. I'm losing it..... slowly.. quickly....


(cause i know how to saute foods on the stove.... of course you heat things up first but the broiler people...)

 

I guess I know who to contact when I'm planning on looking for a decent cut of meat.

Is there a particular cut I should be looking for if I want to get a decent steak for the money?

 

It's been a very long time since I used a broiler but I think you'd want the pan to be pre-heated along with the cooking surface so I'm guessing "yes".

 

Hehe.... a solution! Cause I always heat up the broiler but not the broiler pan. Duh.

 

i dont' use the broiler

 

is that directed towards me???

personally I like the ribeye........ for the price you pay, and the flavour of the meat, its perfect.

filet mignon has better flavour, of course, but its quite expensive.... and small portions.......

porterhouse is too, but you could only get a small filet part of the porter, and mostly just striploin......