Rib-eye steak

[RedViking]

Also important, bring the steak to room temperature and pat dry before cooking.

Gonna make some tonight...

 

[Geoff.D]

Also important, bring the steak to room temperature and pat dry before cooking.

Why?

 

[zeb]

What time should I be round for chow

I'll save you the piece on the left

 

[maumau]

Why?

If they aren't dry liquid oozes so you don't get the mallard reaction.

One of the chefs, possibly Heston, recommends drying steaks on a rack in the fridge for a few days before removing them bringing to room temp.

 

[Steamy Tom]

Cooking at room temp is important because otherwise the steak overcooks on the outside before the inside temp is reached.

 

[TEXTILE GUY]

I'll save you the piece on the left

View attachment 873417

Looks really good mate Enjoy.

 

[RedViking]

I'll save you the piece on the left

View attachment 873417

So skinny...

 

[zeb]

Looks really good mate Enjoy.

Thanks

 

[zeb]

So skinny...

It's quite rich with the marbling so it feels like you've eaten a 500g steak, even though it's just half of that.

 

[RedViking]

This is the best I could find locally at woolworths. Must maybe find a butchery in umhlanga next week.

 

[RanzB]

NO NO NO, **** insta read they are shite.

My Thermapen works brilliantly.

 

[RanzB]

Cooking at room temp is important because otherwise the steak overcooks on the outside before the inside temp is reached.

It doesn't make much of a difference.

 

[Steamy Tom]

It doesn't make much of a difference.

do you know this from experience/facts etc?

 

[Pegging]

This is how you do it.

 

[RedViking]

 

[Dimpie (JIGSAW)]

That pan has got some “houding”.

yea, that pan is long past it's "pushitindiedrom" date

 

[SauRoNZA]

do you know this from experience/facts etc?

It has actually been proven as one of those cooking myths that does pretty much jack ****.

 

[SauRoNZA]

My Thermapen works brilliantly.

Yeah but we are talking R2000 then.

I was rather referring to the readily available off the shelf cheap stuff.

I saw a new kid on the block comes in a fancy wooden case and all sorts but can’t for the life of me remember what it was called now.

Something obviously like the Meaty.

***

Found it.

The Best Selling Smart Meat Thermometer | MEATER®

Remove the guesswork from cooking with MEATER, the smartest cooking thermometer for your BBQ and Kitchen.

meater.com

 

[RanzB]

do you know this from experience/facts etc?

I cook a bit.

7 Myths About Cooking Steak That Need to Go Away

We put to rest seven of the most stubborn myths about grilling steaks, including that you should let your steak rest at room temperature beforehand and that you should only flip steaks once.

www.seriouseats.com

I was rather referring to the readily available off the shelf cheap stuff.

Ah

 

[SauRoNZA]

If you like your steak well done that would be true.

See post below yours.

But you are also welcome to test it yourself.

The actual cooking temperature far outshines the little bit of internal coldness imposed by the fridge.

It’s been objectively tested over and over again to be untrue but I’ve also personally tried it both ways and never done a steak well in my life because of it.

If anything the only reason I like to take it out up front after salting it overnight is for presentation as it tends to turn a little bit redder when left out for a bit, but then again the salting overnight already greatly improves that.

Besides if you want to get steak done really right just a pan is never going to do the job properly and you want to reverse sear it or even better sous vide it, where your starting temperature is irrelevant anyway because it’s impossible to overcook it and get it wrong with those methods.