Just came across this on Serious Eats, really good how-to you can just pass along to those with steak questions. Covers everything from meat selection, flavors, quality to cooking. I can't find a thing wrong: it has dry brine, no room temp, reverse sear, thermometer not a poke, and good pictures all the way.
Let me know if I missed something, but when people ask about steaks from now on this is what i'm giving them.
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
I agree, I think I just prefer the question and answer format, when I see a wall of text I usually skim, and at least on my screen, 1/3 of the screen is recipe, 1/3 is the product section, and a 1/3 is the other FYI section. My simple mind wanders.
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
"Let your meat rest....for about 1/3 the time it took to cook."
A 1.5" - 2" thick steak, as he recommends, could take ​an hour to reverse sear. So, Kenji says to rest it 20mins before eating? I'll use one of his quotes to rebut him on that one: "utter nonsense and we can prove it".
Huskee if I'm making a bernaise sauce I'll let it rest a few minutes - tented. But I do the vinegar and terragon reduction while the steaks are on the indirect side. That way I can finish the sauce in just a few minutes.
My toys:
Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
Pit Barrel Cooker (which rocks), named Pretty Baby
Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners
Adrenaline BBQ Company Gear:
SnS Low Profile, DnG, and Large Charcoal Basket, for WSCGC
SnS Deluxe for 22" Kettle
Elevated SS Rack for WSCGC
SS Rack for DnG
Cast Iron Griddle
Grill Grate for SnS
Grill Grates: five 17.375 sections (retired to storage)
Grill Grates: six 19.25 panels for exact fit for Summit S650
gasser
Grill Grates for 22" Kettle
2 Grill Grate Griddles
Steelmade Griddle for Summit gas grill
Fireboard Gear:
Extreme BBQ Thermometer Package
Additional control unit
Additional probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
2 Driver Cables
Pit Viper Fan (to pair with Fireboard Fan Driver Cable)
Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
Thermoworks Gear:
Thermapen MK4 (pink)
Thermapen Classic (pink too)
Thermoworks MK4 orange
Temp Test 2 Smart Thermometer
Extra Big and Loud Timer
Timestick Trio
Maverick ET 73 a little workhorse with limited range
Maverick ET 733
Maverick (Ivation) ET 732
Grill Pinz
Vortex (two of them)
18" drip pan for WSCGC
Ceramic Spacers for WSCGC in Kamado Mode: 2 sets each 1/2", 1", 2". The 2" spacers work best with the 18" drip pan. The 1+1/2 inch spacers work best with the 14 inch cake pan.
Two Joule Sous Vide devices
3 Lipavi Sous Vide Tubs with Lids: 12, 18 and 26 quarts
Avid Armor Ultra Pro V32 Chamber Sealer
Instant Pot 6 Quart Electric Pressure Cooker
Instant Pot 10 Quart Electric Pressure Cooker
Charcoal Companion TurboQue
A-Maze-N tube 12 inch tube smoker accessory for use with pellets
BBQ Dragon and Dragon Chimney
Shun Classic Series:
8" Chef Knife
6" Chef's Knife
Gokujo Boning and Fillet Knife
3 1/2 inch Paring Knife
"internal Rest" Jerod Broussard, I get it . Hahaha. That's great!
Aaron Franklin recommends resting meat in his book and on his videos. Maybe Meathead should tap him on the shoulder and tell him the straight skinny on his findings.
It was interesting that Kenji Lopez-Alt said that reverse-seared meat does not need to rest. From reading his comments, it's obvious that he's done testing and listened to other meat scientists and at this point still recommends resting for non-reverse seared meat. When thoughtful, careful experts like Meathead and Kenji don't agree, it's probably a pretty complex issue, seems to me.
I find that the meat I grill rests a bit anyway while everyone is coming to the table and I'm getting everything set out just right. There's no harm in letting meat rest, right?
Thanks for the reference, _John_ . I pre-ordered Kenji's food science book a couple of weeks back. I like the way that guy thinks through his recipes.
I let meat rest on my plate. I doubt all the juice will run from the uncut portion, as the juice should have a chance to redistribute by the time it is cut and eaten. That and sticking a whole steak in your mouth at once is a bad idea for numerous reasons.
My toys:
Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
Pit Barrel Cooker (which rocks), named Pretty Baby
Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners
Adrenaline BBQ Company Gear:
SnS Low Profile, DnG, and Large Charcoal Basket, for WSCGC
SnS Deluxe for 22" Kettle
Elevated SS Rack for WSCGC
SS Rack for DnG
Cast Iron Griddle
Grill Grate for SnS
Grill Grates: five 17.375 sections (retired to storage)
Grill Grates: six 19.25 panels for exact fit for Summit S650
gasser
Grill Grates for 22" Kettle
2 Grill Grate Griddles
Steelmade Griddle for Summit gas grill
Fireboard Gear:
Extreme BBQ Thermometer Package
Additional control unit
Additional probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
2 Driver Cables
Pit Viper Fan (to pair with Fireboard Fan Driver Cable)
Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
Thermoworks Gear:
Thermapen MK4 (pink)
Thermapen Classic (pink too)
Thermoworks MK4 orange
Temp Test 2 Smart Thermometer
Extra Big and Loud Timer
Timestick Trio
Maverick ET 73 a little workhorse with limited range
Maverick ET 733
Maverick (Ivation) ET 732
Grill Pinz
Vortex (two of them)
18" drip pan for WSCGC
Ceramic Spacers for WSCGC in Kamado Mode: 2 sets each 1/2", 1", 2". The 2" spacers work best with the 18" drip pan. The 1+1/2 inch spacers work best with the 14 inch cake pan.
Two Joule Sous Vide devices
3 Lipavi Sous Vide Tubs with Lids: 12, 18 and 26 quarts
Avid Armor Ultra Pro V32 Chamber Sealer
Instant Pot 6 Quart Electric Pressure Cooker
Instant Pot 10 Quart Electric Pressure Cooker
Charcoal Companion TurboQue
A-Maze-N tube 12 inch tube smoker accessory for use with pellets
BBQ Dragon and Dragon Chimney
Shun Classic Series:
8" Chef Knife
6" Chef's Knife
Gokujo Boning and Fillet Knife
3 1/2 inch Paring Knife
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
I honestly don't care if a steak has been rested or not. If you're handing me a steak, I will gladly accept it. I have never once ordered a steak at restaurant and requested "please rest" or "please don't rest"....Lol, who really cares.
Like you say fzxdoc, it 'rests' for a few minutes while everyone is washing up and seating themselves (especially if you have little kids, there's always some issue preventing everyone from just sitting down already), so there's a little rest naturally I suppose.
I'm certainly glad they didn't rest my medium-rare steak at Applebee's....when I say medium-rare, I am referring to the 1/8" strip of medium-rare in the center.
With the exception of fine (read $$$$$$$$$$$$$$$$$$) steakhouses and the odd local joint, DO NOT order a steak out. You cook it far better than they do. Especially places like Applebee's and Chili's. :«)
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
Lol Jerod Broussard. I think they have timers and that's it at those places. I will admit I do enjoy their bourbon street steak but it's not high quality meat that's for sure.
Jerod Broussard yum. I'm not a steak snob so I have no trouble ordering one of those, buuuut, if I want a really nice steak dinner, I guess I can become a steak snob because Applebees surely isn't in my top ten choices. I do love me some Applebees though. Their half priced appetizer evenings are kick butt.
Kenji and I are good friends and I will be contributing to SE soon. We agree on many things, and only disagree slightly on resting meats. I discuss his theories in my article on resting.
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