jwoodmd said:

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FIDO*98* said:

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Love me or hate me I post sound advice on this board.

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Blahahahaha. You post basically anything that can be found on Internet recipes with a rate of "Easy". Opening cans for main ingredients and claiming sound advice? Pleeeaaassssee.

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Are you aware that almost every Italian restaurant worth their salt starts their marinara with canned San Marzano DOP tomatoes? There's a reason why they do. It's because outside of a fresh San Marzano tomato, which I will hazard to guess no one here has seen unless they've grown them themselves or got them from a farmer's market, is the standard for making a quality marinara. In addition, you can make both sauces very quickly or simmer them for a long time. Both are good for different reasons.

HTownAg98 said:

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jwoodmd said:

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FIDO*98* said:

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Love me or hate me I post sound advice on this board.

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Blahahahaha. You post basically anything that can be found on Internet recipes with a rate of "Easy". Opening cans for main ingredients and claiming sound advice? Pleeeaaassssee.

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Are you aware that almost every Italian restaurant worth their salt starts their marinara with canned San Marzano DOP tomatoes? There's a reason why they do. It's because outside of a fresh San Marzano tomato, which I will hazard to guess no one here has seen unless they've grown them themselves or got them from a farmer's market, is the standard for making a quality marinara. In addition, you can make both sauces very quickly or simmer them for a long time. Both are good for different reasons.

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Wait...his can comment was regarding san marzano tomatoes? You're kidding.

I can't think of a single Fido recipe that looks anything like internet recipes or opening cans. Honestly, sometimes I wish they were that easy because they're damn delicious.

Coincidentally, I recently bought a carbon steel skillet. So far, I've been very happy with it (and they're dirt cheap). Forms a really good crust on steaks. And maybe it's just my imagination, but the couple steaks I've cooked in it seem to put off considerably less smoke than when I used my other skillets. That doesn't seem to make any sense but it's been my experience.

As someone posted earlier, since the metal is thinner, the heat transfer happens faster.

Another method I do on the grill is to use very high heat, basting with melted butter, and flipping quickly. With that much heat and fat, flare-ups are going to happen, so you have to watch the steak like a hawk. The whole butter lends some nuttiness to the outside. If you really want to up the ante, add some melted beef fat to the butter.

HTownAg98 said:

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jwoodmd said:

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FIDO*98* said:

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Love me or hate me I post sound advice on this board.

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Blahahahaha. You post basically anything that can be found on Internet recipes with a rate of "Easy". Opening cans for main ingredients and claiming sound advice? Pleeeaaassssee.

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Are you aware that almost every Italian restaurant worth their salt starts their marinara with canned San Marzano DOP tomatoes? There's a reason why they do. It's because outside of a fresh San Marzano tomato, which I will hazard to guess no one here has seen unless they've grown them themselves or got them from a farmer's market, is the standard for making a quality marinara. In addition, you can make both sauces very quickly or simmer them for a long time. Both are good for different reasons.

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HTown98 sure white knights Fido98 a lot. Maybe Htown is Fido's sock.

There's drama on the F&S board? I'm here for it!

Old RV Ag said:

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HTownAg98 said:

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jwoodmd said:

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FIDO*98* said:

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Love me or hate me I post sound advice on this board.

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Blahahahaha. You post basically anything that can be found on Internet recipes with a rate of "Easy". Opening cans for main ingredients and claiming sound advice? Pleeeaaassssee.

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Are you aware that almost every Italian restaurant worth their salt starts their marinara with canned San Marzano DOP tomatoes? There's a reason why they do. It's because outside of a fresh San Marzano tomato, which I will hazard to guess no one here has seen unless they've grown them themselves or got them from a farmer's market, is the standard for making a quality marinara. In addition, you can make both sauces very quickly or simmer them for a long time. Both are good for different reasons.

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HTown98 sure white knights Fido98 a lot. Maybe Htown is Fido's sock.

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Snort my taint. I joined before he did, and this is the only account I've ever had. So your assertion is completely ass backwards.
His recipes he posts are typically solid. If you don't like him, put him on ignore, and your issues with him will be solved.

HTownAg98 said:

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Old RV Ag said:

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HTownAg98 said:

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jwoodmd said:

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FIDO*98* said:

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Love me or hate me I post sound advice on this board.

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Blahahahaha. You post basically anything that can be found on Internet recipes with a rate of "Easy". Opening cans for main ingredients and claiming sound advice? Pleeeaaassssee.

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Are you aware that almost every Italian restaurant worth their salt starts their marinara with canned San Marzano DOP tomatoes? There's a reason why they do. It's because outside of a fresh San Marzano tomato, which I will hazard to guess no one here has seen unless they've grown them themselves or got them from a farmer's market, is the standard for making a quality marinara. In addition, you can make both sauces very quickly or simmer them for a long time. Both are good for different reasons.

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HTown98 sure white knights Fido98 a lot. Maybe Htown is Fido's sock.

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Snort my taint. I joined before he did, and this is the only account I've ever had. So your assertion is completely ass backwards.
His recipes he posts are typically solid. If you don't like him, put him on ignore, and your issues with him will be solved.

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LOL. Snort my taint!

Definitely stealing that.

Feel free. I stole it from someone else.

That alone was worth following this thread.

link to cheap high carbon plan please

Is $52 cheap enough?
https://www.amazon.com/dp/B000KEJQJ2/ref=cm_sw_r_cp_api_i_.3BvDbABSBBK6

Something else worth mentioning is that words like "Sear" can have a degree of ambiguity. I bring this up because the air fryer video guys calls his steak seared. I've also seen steaks with simple grill marks called seared.

This is what I consider to be a good Sear. The copious amounts of smoke produced from my method are not just from the oil I use, but, from the fat that renders, the sugars in the meat, etc.








And yes, my recipes are simplistic and could realistically be found online with the word easy.........along with dozens of other terrible recipes found with the same queries. The sound advice I provide is through filtering. After all, the pictures above are nothing more than salt, pepper, meat, and heat.

Here's one for $17 (although I think I paid around $30).

https://www.acemart.com/kitchen/cookware/frying-pans/chefs-supreme-fp11cbn-blk-11-black-carbon-steel-fry-pan/CHEFFP11CBN-BLK

Butter, Avacado oil, cast iron pan, no smoke

https://instagr.am/p/BoAuJWMh5AA

Just butter, super high heat, smoked to 120 prior
Super Smokey, but that was the point

https://instagr.am/p/BxloqgYBEhx

Your second picture is making me wish I had a flight from Oak Highlands in front of me right now.

If your sear is creating smoke, that's burning. And if you like that that's fine.

I prefer a traditional Maillard reaction of caramelization. It's a fine line, but there is a difference.

Literally 25 different ways to do this.

I think the argument is that cooking and searing are not the same thing. How is Guga's video supposed to support your position?

Ps...gugas homemade bbq rub isn't half bad. Has anyone ever used the Brazilian cream instead of cream cheese that he uses in a few recipes. I've thought about trying it.

Honestly wasn't trying to support a position with that. Just found it interesting and since we were talking about cooking steak, I figured I'd share it.

Phideaux, your steak looks really good. Perfectly done and I'm sure it tasted great
Deats, nicely done as well. Wish I had been one of the 12

That said, Fido's steaks look like they could be served at Bob's or Perry's. Just a different level altogether

Another option is to sous vide and get a searzall if cooking outside isn't an option.

Max Power said:

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Another option is to sous vide and get a searzall if cooking outside isn't an option.

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User name checks out.

One thing to keep in mind is that if you're doing reverse sear or sous vide, you need all the heat you can muster to get the outside seared quickly. Otherwise you end up over-cooking it.

Max Power said:

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Another option is to sous vide and get a searzall if cooking outside isn't an option.

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I've done a few things with my sous vide, but never steaks. I want to sous vide then finish in cast iron with ghee.

Question: How many degrees below cooking temp should I set the sous vide to account for the sear and not overcook? If I'm just searing to finish and not actually cook, will it not raise internal temp that much?

Max Power said:

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Another option is to sous vide and get a searzall if cooking outside isn't an option.

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I've been pretty frustrated with the Searzall so far - it is just so slow.

HtownAg92 said:

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Max Power said:

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Another option is to sous vide and get a searzall if cooking outside isn't an option.

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I've done a few things with my sous vide, but never steaks. I want to sous vide then finish in cast iron with ghee.

Question: How many degrees below cooking temp should I set the sous vide to account for the sear and not overcook? If I'm just searing to finish and not actually cook, will it not raise internal temp that much?

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I sous vide my steaks just about every time. I don't account for the sear in the cooking temp, just follow the serious eats Sous Vide Steaks guide and go from there. I usually cook at 128 or 129 and then get a skillet ripping hot or fire up the grill. I get consistently great results with this method.

I do steaks at 125, that's my sweet spot.

125-128 is my sous vide spot. I guess I sear a little slower than most so mine staying the pan longer than 30 seconds per side.

phideaux_2003 said:

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125-128 is my sous vide spot. I guess I sear a little slower than most so mine staying the pan longer than 30 seconds per side.

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If I'm searing in cast iron it's more like a couple minutes to get the level of char I want. If I fire up the grill I can get it up to about 800 so I go with 60 seconds per side in that case. I like a good crust.

GarlandAg2012 said:

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If I'm searing in cast iron it's more like a couple minutes to get the level of char I want.

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Indeed. If you don't want to fill the house with smoke that is...

I use Grill Grates on my grill. If I want to sear the steak all over instead of the normal grill marks, I turn the grates over, turn every burner on high, and heat the Grates up. If you have to cook inside, I agree with other posters. You either need a high quality range and hood, use an oil with a higher smoke point, or both.

Like others have said on this thread don't overheat your cast iron pan and use something with a higher smoke point (not olive oil). Vegetable oil seems to work fine and is readily available, economical and in my pantry.

Get a good steak, Prime meat. Let it come to room temp (45 minutes or so). Pat it dry with paper towels to get the moisture off. Season w/ salt and pepper... I've been adding Montreal seasoning lately as well.

Pre-heat an unoiled flat bottom skillet for 5-10 minutes to get it nice and hot. I set mine on setting 5 of 10 on my GE Gas stove, nothing fancy.

Add oil, 1 or so tbs. Wait until oil shimmers. Place steak 60-90 seconds per side.

Turn down heat slightly, and finish cooking, flipping every 1:00 or so depending on meat cut. Take meat off at 135 degrees. As it's cooking add herbs and 1-2 tbs of butter to pan and baste the steak. Google Gordon Ramsay method.

This works great for 1-1.25" bone in pork chops as well.

I too was smoking out the house until i figured out that you can get your cast iron too hot. My vent hood is beyond pitiful and I have't set the alarms off the last few times I did it this way.

Did you put it in oven after searing or cook it the entire time on stove?

There's no need to let your meat come to room temp.