Comments on: Steakhouse Steak at Home http://manzine.org/2009/08/03/steakhouse-steak-at-home/ Lifestyle magazine for men by men. Mon, 15 Mar 2010 23:37:35 -0500 http://wordpress.org/?v=2.8 hourly 1 By: Great Potatoes For Your Great Steaks — MANzine http://manzine.org/2009/08/03/steakhouse-steak-at-home/#comment-177 Great Potatoes For Your Great Steaks — MANzine Sun, 09 Aug 2009 04:02:55 +0000 http://manzine.org/?p=664#comment-177 [...] any easy side dish you can make simultaneously with the restaurant-quality steaks you can make it [...] [...] any easy side dish you can make simultaneously with the restaurant-quality steaks you can make it [...]

]]> By: Manly Thoughts | Outside the Beltway | Online Journal of Politics and Foreign Affairs http://manzine.org/2009/08/03/steakhouse-steak-at-home/#comment-173 Manly Thoughts | Outside the Beltway | Online Journal of Politics and Foreign Affairs Sat, 08 Aug 2009 11:33:42 +0000 http://manzine.org/?p=664#comment-173 [...] Steakhouse Steak at Home You don’t need to spend $40 at a premium steakhouse to enjoy delicious steaks. Here’s how to do it in your own kitchen. [...] [...] Steakhouse Steak at Home You don’t need to spend $40 at a premium steakhouse to enjoy delicious steaks. Here’s how to do it in your own kitchen. [...]

]]> By: Man Laws — MANzine http://manzine.org/2009/08/03/steakhouse-steak-at-home/#comment-153 Man Laws — MANzine Wed, 05 Aug 2009 19:07:12 +0000 http://manzine.org/?p=664#comment-153 [...] learned the hard way over the years.  Life’s too short to drink crappy beer,  eat overdone steaks, have lousy scotch, or deny yourself joys of the mojito or a proper martini until you discover them [...] [...] learned the hard way over the years.  Life’s too short to drink crappy beer,  eat overdone steaks, have lousy scotch, or deny yourself joys of the mojito or a proper martini until you discover them [...]

]]> By: Dave Schuler http://manzine.org/2009/08/03/steakhouse-steak-at-home/#comment-72 Dave Schuler Mon, 03 Aug 2009 16:14:10 +0000 http://manzine.org/?p=664#comment-72 The rule of thumb for doneness in cooking beef is: Rare:  120° Medium rare:  145° Well-done:  170° A restaurant trick of which more people should be aware is that if your oven has a good thermostat and maintains an even temperature <b>those temperatures hold true over time</b>.  That is, if you crust your steak and then bring it to 120° in a 120° oven <b>it won't get more any more done</b>. Unfortunately, there aren't too many ovens for the residential market that will reliably hold a temperature of 120°.  That might change if more people demanded it. The rule of thumb for doneness in cooking beef is:
Rare:  120&deg;
Medium rare:  145&deg;
Well-done:  170&deg;
A restaurant trick of which more people should be aware is that if your oven has a good thermostat and maintains an even temperature <b>those temperatures hold true over time</b>.  That is, if you crust your steak and then bring it to 120&deg; in a 120&deg; oven <b>it won’t get more any more done</b>.
Unfortunately, there aren’t too many ovens for the residential market that will reliably hold a temperature of 120&deg;.  That might change if more people demanded it.

]]> By: Martini and Steak http://manzine.org/2009/08/03/steakhouse-steak-at-home/#comment-69 Martini and Steak Mon, 03 Aug 2009 15:51:57 +0000 http://manzine.org/?p=664#comment-69 [...] in “Steakhouse Steak at Home,” Matt Mehaffey offers a guide to perpetuating your carnivorous habits in style with an iron [...] [...] in “Steakhouse Steak at Home,” Matt Mehaffey offers a guide to perpetuating your carnivorous habits in style with an iron [...]

]]> By: Alex Knapp http://manzine.org/2009/08/03/steakhouse-steak-at-home/#comment-65 Alex Knapp Mon, 03 Aug 2009 15:10:04 +0000 http://manzine.org/?p=664#comment-65 That is indeed an excellent way to prepare a steak. The only thing I'd mention is that for those of us who can't afford the prime cuts all the time, the economy being the way it is, you can actually get that buttery texture from less-than-premium cuts by heaping tons of salt on both sides of the steak for about 1/2 hour prior to cooking. Once you're ready to cook, wipe off the excess salt that you don't want and season the rest. The salt will actually break down muscle fibers and produce a very tasty steak without paying the prime price. That is indeed an excellent way to prepare a steak. The only thing I’d mention is that for those of us who can’t afford the prime cuts all the time, the economy being the way it is, you can actually get that buttery texture from less-than-premium cuts by heaping tons of salt on both sides of the steak for about 1/2 hour prior to cooking. Once you’re ready to cook, wipe off the excess salt that you don’t want and season the rest.

The salt will actually break down muscle fibers and produce a very tasty steak without paying the prime price.

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