How do you like your steak? - You will be judged.

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Marvin said:
It's pretty tricky to dry age steak at home. You need a pretty precise setup, you can't just do it in your fridge.

Depending on where you are, you can buy dry aged steaks in certain grocery stores.
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I know a process to do it, you just fill the bottom of a roasting pan with rock salt like this one:
chef_design_french_roaster.jpg

Place the rib-eye in the rack and place it in the fridge uncovered(for 4-6 weeks), the salt will absorb all the surrounding moisture which will allow for the dry aging process.
 
WeeGee said:
I know a process to do it, you just fill the bottom of a roasting pan with rock salt like this one:
chef_design_french_roaster.jpg

Place the rib-eye in the rack and place it in the fridge uncovered(for 4-6 weeks), the salt will absorb all the surrounding moisture which will allow for the dry aging process.
Click to expand...
I haven't tried it myself, but this is a pretty informative article on the subject.

Edit: Next time I've got something to celebrate, I'm going to celebrate with a ribeye from this place.
 
Dry aged steak is the tits, everyone should try it.

Also steak should be between blue and medium rare, anything else is over cooked garbage.
 
If it's a cheap rump, then med-well. Sirloin, medium. All depends on the quality of the kutt.
 
salt said:
Montreal steak spice is also nice.
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Montreal spice is one of my favorite spices , I'll throw it into burgers, meatballs, stroganoff, meatloaf, potatoes, I'll season fries and steaks. Basically I'll add it to anything beef or potato.
 
What are your thoughts on steak etiquette? I was always taught to get it medium at its most done and to NEVER order sauce that wasn't already on the steak. (because supposedly putting extra sauce on it means the chef did a bad job on your steak and it's dry or underseasoned) I was shocked the first time I went to higher tier steakhouse with my boyfriend's parents and his father ordered it with absolutely no pink inside.

Is it a cultural thing or are my parents just autistic for making rules on how you can have steak?
 
Dumpsterfire said:
What are your thoughts on steak etiquette? I was always taught to get it medium at its most done and to NEVER order sauce that wasn't already on the steak. (because supposedly putting extra sauce on it means the chef did a bad job on your steak and it's dry or underseasoned) I was shocked the first time I went to higher tier steakhouse with my boyfriend's parents and his father ordered it with absolutely no pink inside.

Is it a cultural thing or are my parents just autistic for making rules on how you can have steak?
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Steakhouses are stupid. They go for convenience over quality.

Like, there aren't many variables to cooking a steak. You can cook the same steak better, at home for cheaper.

The primary purpose of a steakhouse is if you want to impress people who are easily impressed, or I don't know, if you're hungover or something. Well, and they can probably do the sides better/with less effort than you can.

It's your money, order it how you like.
 
TiggerNits said:
This guy gets it. Only other thing you can add without being weird is a pinch of paprika or cayenne pepper
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Or crushed garlic. Not actually minced and added to the steak, but literally just crushed, breaking the skin, and applied to it while cooking.

I'm also fond of caramelized onions. I add them after plating the steak, but sometimes add a bit of the butter from the mixture to the steak while cooking.
 
Black and bleu. But that takes a very, very, VERY hot pan/griddle. One of the best reasons to go to a steakhouse, if you have a shitty range.
 
Medium rare, but when I was learning how to cook meat, I screwed it up a bunch of different ways on both sides of the spectrum, so I learned to not be picky.
 
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