manly man tips
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#9
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europeanswallow (04/06/2013) [-] Couple things:
-Extra Virgin Olive Oil is the same as regular olive oil except that when they press a fresh batch of Olives, the first few (virgin) presses give it a slightly different flavor. It's doesn't make much of a difference when you cook with it, but it's generally used for cold foods like salad dressings, antipastos, etc.
-ONLY TURN YOUR STEAK ONCE. If you keep flipping it, that bitch is gonna get dry.
-Resting really should be about 7-10 minutes
-If you cook your steak past medium rare you may as well eat a shoe. The FDA and USDA are very good about making sure food is pure, so there is no reason to incinerate your steak. Overcooking steak takes the natural flavors out of it
-Protip: If your cooking your steak rare (like you should be) put some Olive Oil in a spray bottle and spray a little bit of it on the grill while it's cooking, this will add flavor as well as makes the flames higher, charring the outside and keeping the inside nice and tender
-Never use charcoal, the outer layer of your steak will literally be ash. Propane is clean and almost has no taste, so your steaks flavor will shine through
Sauce: My dad is a graduate of the Culinary Institute of America and is an executive chef at a 4 star restaurant
-Extra Virgin Olive Oil is the same as regular olive oil except that when they press a fresh batch of Olives, the first few (virgin) presses give it a slightly different flavor. It's doesn't make much of a difference when you cook with it, but it's generally used for cold foods like salad dressings, antipastos, etc.
-ONLY TURN YOUR STEAK ONCE. If you keep flipping it, that bitch is gonna get dry.
-Resting really should be about 7-10 minutes
-If you cook your steak past medium rare you may as well eat a shoe. The FDA and USDA are very good about making sure food is pure, so there is no reason to incinerate your steak. Overcooking steak takes the natural flavors out of it
-Protip: If your cooking your steak rare (like you should be) put some Olive Oil in a spray bottle and spray a little bit of it on the grill while it's cooking, this will add flavor as well as makes the flames higher, charring the outside and keeping the inside nice and tender
-Never use charcoal, the outer layer of your steak will literally be ash. Propane is clean and almost has no taste, so your steaks flavor will shine through
Sauce: My dad is a graduate of the Culinary Institute of America and is an executive chef at a 4 star restaurant
#251 to #9
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anon (04/07/2013) [-]
No need to promote Propane, Hank.
You just need to get a proper grill to prevent the ashes from covering your steak. The grill should be deep enough, and the charcoal hot enough that it cooks without touching the steak. Also, keep it away from the wind.
Propane is more dangerous, and it's high-tech. Charcoal is just wood, the way nature intended for us to make fire.
You just need to get a proper grill to prevent the ashes from covering your steak. The grill should be deep enough, and the charcoal hot enough that it cooks without touching the steak. Also, keep it away from the wind.
Propane is more dangerous, and it's high-tech. Charcoal is just wood, the way nature intended for us to make fire.
#240 to #9
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dorklordrises (04/07/2013) [-]
That thing about flipping the steak only once is a myth. It cooks better if you flip it often. I can find the science on it if you'd like
#316 to #240
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dorklordrises (04/07/2013) [-]
aht.seriouseats.com/archives/2010/02/the-burger-lab-how-many-times-should -you-flip-a-burger-while-cooking.html?ref=search
Written about burgers but applies to steak
Written about burgers but applies to steak
#280 to #9
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Ranpu Dentro (04/07/2013) [-] Well done made correctly will not be 'like a shoe'. Plus there are people, like myself, who enjoy a good steak but unfortunately red undercooked meat causes major stomach issues to occur.
#118 to #9
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anon (04/07/2013) [-]
"-Extra Virgin Olive Oil is the same as regular olive oil except that when they press a fresh batch of Olives, the first few (virgin) presses give it a slightly different flavor. It's doesn't make much of a difference when you cook with it, but it's generally used for cold foods like salad dressings, antipastos, etc."
Actually it does since extra virgin oil has a lot lower smoking point. That is why it's not recommended for frying.
Actually it does since extra virgin oil has a lot lower smoking point. That is why it's not recommended for frying.
#272 to #9
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rokkarokkaali (04/07/2013) [-] >using propane
>not burning wood and leaving the hot parts to cook the food
Real men cut the wood down from the nearest tree and cook with that.
>not burning wood and leaving the hot parts to cook the food
Real men cut the wood down from the nearest tree and cook with that.
#91 to #9
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BIGSEXYISBACKAGAIN (04/07/2013) [-] **** propane. Charcoal imparts a great, non-overpowering taste to the steak and definitely does not turn the outside of the steak to ash. You must not have a lot of experience with a charcoal grill.
#183 to #9
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isolotop (04/07/2013) [-]
My family's used a charcoal barbeque since i can remember, whenever we use the propane one there's less flavour in the steak. Also spices are good unlike what op says.... ever had a steak with nothing but salt on it, it lacks flavour sure the meat itself has good taste but there's nothing to accentuate that
#33 to #9
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blarto (04/06/2013) [-] You shouldn't use extra virgin olive oil when grilling. It has a very low smoke point (temperature when the oil starts burning) which is around 375 degrees. Not only will you taste a slight burnt flavor, the delicate flavors of your expensive EV olive oil will be completely lost. It's better to use regular olive oil (470 degrees) or clarified butter (480 degrees).
#51 to #33
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europeanswallow (04/06/2013) [-] That's what I was trying to say, sorry if that wasn't clear
#395 to #33
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anon (04/07/2013) [-]
Might also point out that Extra Virgin, Virgin, and Regular Olive oils also become carcinogenic once they exceed their smoke points. Spraying this **** on naked flames or using in High-Heat cooking is really bad for your health.
Oils that are better for this type of thing are peanut, canola, sunflower, and coconut butter, have much better flashpoints and are better suited to high-temp cooking.
Oils that are better for this type of thing are peanut, canola, sunflower, and coconut butter, have much better flashpoints and are better suited to high-temp cooking.
#112 to #9
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danniegurl ONLINE (04/07/2013) [-] I just don't like seeing the red because it makes me feel like I'm eating raw meat.
It's a mental thing.
But it's not so bad that if my steak was underdone that I'd send it back.
It's a mental thing.
But it's not so bad that if my steak was underdone that I'd send it back.
#121 to #9
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chiktikkavaspaus (04/07/2013) [-] I love the flavor and smell that Charcoal gives the steak though. If you know how to properly run a charcoal grill, that is.
#476 to #50
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screamingdemon (04/07/2013) [-] you definitely deserved to get thumbed down for not getting a joke...
#166 to #84
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frysandaburger (04/07/2013) [-] Men don't smile... they smirk underneath their mustaches.
#195
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hahdumbbirch (04/07/2013) [-] if you are a real manly man you will use coal instead of propane, coal has this property where it adds an extra smoky flavor, where as propane just cooks it. pity.
#198 to #195
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angelusprimus ONLINE (04/07/2013) [-] And you will cook it on the heat after fire dies, that way heat penetrates the steak properly and it does not turn to coal on the outside while middle is still cold :D
#290 to #195
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michaeldemoin (04/07/2013) [-] coal? i'm sure you mean charcoal, if not then you're a nut!
#74
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crafty badger (04/07/2013) [-] **** charcoal use woods. You get those lovely carcinogens that taste like heaven, not that ask from charcoal. Finally it's my opinion that you should never salt the steak when your resting it on the counter before cooking it. Salt pulls moisture, i.e. blood out of the meat and to the surface where it is evaporated the second you start cooking. Salt and pepper only JUST before cooking. You dont use olive oil on a high temp meat preparation because olive oil has a low smoke temp. meaning it tastes burnt and bitter. Use rape seed or grape seed oil. Don't put the oil on the steak rub it on your grill bars before cooking. When you cook the steak it will release naturally from the grill when it's gotten enough maillard reaction. meaning if your trying to pry it off the bars then it aint done and you need to stop.flip it once and cook it to 110 for a striploin, 108 for a ribeye, and 113 for a chop. The heat in the meat continues to cook it after you remove it from the grill. Rest it for about 10 minutes and eat.
If you want it to be richer then make a compound butter... really easy room temp butter, mash in finely chopped herbs and like 1 shallot roll it into a log and freeze it. When you want some butter-lovin cut off a chip of it and top that bitch off when it's resting.
Source: 11 years high end kitchen experience / top of my class at the Culinary inst. of amurica.
If you want it to be richer then make a compound butter... really easy room temp butter, mash in finely chopped herbs and like 1 shallot roll it into a log and freeze it. When you want some butter-lovin cut off a chip of it and top that bitch off when it's resting.
Source: 11 years high end kitchen experience / top of my class at the Culinary inst. of amurica.
#105 to #90
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crafty badger (04/07/2013) [-] while it's on. Get it ripping hot and use some tongs to hold a paper towel you dipped in oil to rub the grill bars.
#456
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honkitonk ONLINE (04/07/2013) [-] i like this, there is just one small but grave mistake. you dont put ******* pepper on the steak before you give it the kiss of the flame. the pepper just burns away and leaves burnt ash on the steak. any professional can tell you that.
#462 to #456
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prettypalmtrees (04/07/2013) [-] so do you add the pepper after you take it off the grill or while its on the grill?
#38
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uhduhello (04/06/2013) [-] I used to work in a butcher shop, best value/awesomeness is a porterhouse.
Why you might ask?
Its half prime rib, half NY Strip
Why you might ask?
Its half prime rib, half NY Strip
#3
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emptypotatosack (04/06/2013) [-] adding oil to a steak is just as wrong as adding any bbq sauce or steak sauce
#144 to #40
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giguelingueling (04/07/2013) [-] >implying that anything related to vegan should come close to this godly food
#86
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vegetatheprince (04/07/2013) [-] As a steak enjoy-er, I would say that there is nothing un-manly to having different seasonings on your steak. It's like having different kinds of pasta, you wouldn't eat only spaghetti forever, when there are so many different kinds.
#246 to #86
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mrcocoabeans (04/07/2013) [-] yes but when it comes to pasta... trying different pastas is fine because you're focus point is on the pasta itself... when it comes to steak you're main focus would be the flavour of the steak... you can by all mean try different steaks... you wouldn't eat pork all your life. but adding seasonings would be like changing that pasta sauce which is kind of necessary for pasta since pasta doesn't really have its own taste in the first place (if you were talking about the pasta sauces... disregard what i just said)
i myself am a steak lover too
i myself am a steak lover too
#527 to #86
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EdwardNigma 
(04/07/2013) [-] Spaghetti is my favourite but **** me, I love all pasta, for they are all my children.
#97 to #86
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kwanzalord (04/07/2013) [-] I think the creator of this meant:
Don't over season it. Simple is the best, it brings out the flavor of the meat and doesn't bombard it with seasonings that hide the meat's flavor.
Don't over season it. Simple is the best, it brings out the flavor of the meat and doesn't bombard it with seasonings that hide the meat's flavor.
#6
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retris (04/06/2013) [-] Agree on all but the thermometer, a real man knows by instinct alone whether his steak is done
#368
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zaggystirdust (04/07/2013) [-] I honestly don't give a **** what kind of precise instructions have to be done to steak to make it "manly". I'll eat any kind of meat, regardless of how it's cooked
Also, a "real man" wouldn't pussy out by cooking his steak, he would kill the cow with his own hands and eat it raw from the corpse.
Also, a "real man" wouldn't pussy out by cooking his steak, he would kill the cow with his own hands and eat it raw from the corpse.
#231
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saladtongsofdeath (04/07/2013) [-] holy **** .... this post was so manly i started reading it clean shaven and finish it with a handlebar mustache
#454
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chaossniper (04/07/2013) [-] extra virgin oil is strong and manly as **** you lost my respect there
#32
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valhar (04/06/2013) [-] The person who created this is a god among men. One small note though.
I agree steak sauce is a pansies way to eat a steak, and I agree salt, pepper and oil are amazing..
But you ******* have not lived until you marinated that mother ******* rib eye in Montreal Steak Seasoning and Worcestershire sauce. **** is king.
Source: The ******* Ribeye I just destroyed. (Lee + Perrins Worcestershire sauce btw).
I agree steak sauce is a pansies way to eat a steak, and I agree salt, pepper and oil are amazing..
But you ******* have not lived until you marinated that mother ******* rib eye in Montreal Steak Seasoning and Worcestershire sauce. **** is king.
Source: The ******* Ribeye I just destroyed. (Lee + Perrins Worcestershire sauce btw).
#415
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schneidend (04/07/2013) [-] You know what actually makes men not manly? Being uptight douches about the exact preparation of their food.
#544 to #450
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schneidend (04/07/2013) [-] I cook meals just fine without getting massively butthurt if somebody uses A1.
#379
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Deathmaster ONLINE (04/07/2013) [-] Instructions not clear enough; burned my dick on the grill.
