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6793026 · 08-28-2019, 10:21 AM

I'll chime in on the steak.

It is the shittest thing to cook in a restaurant, from the different cuts to variety of "doneness", I was told its the #1 most sent back item in a restaurant. Correct me if I'm wrong.

Here's my take; 4 things. Grade, age, seasoning & cooking method.

Not going to talk about grade and doneness. Let's assume it's the same grade and both are medium rare.

Aging

It makes a HUGE difference. It is to intensify flavor and improve the tenderness of the cut. I've seen / heard of wet aging (vacuum pack + age in its own juices.). Dry again is best and it does make as huge difference in flavor.

Cooking method.

There are 2 main ways I see, grill / cast iron pan. Restaurant versus home cook. I enjoy cast iron the best.

There is actually 3rd type, sous vide. I was told in a hotel / wedding reception, when you have 400 people, you literally don't have the space. What they do is sous vide and flash fire the steak.

Lastly, is seasoning.
Blah blah blah, a good cut = just sea salt + pepper.

I like it when they put in a good garlic & signature spice. To top it off, some places put on a quick marinade/liquid sauce or a slab of homemade butter

All in all:
Cast iron + signature spice + flavored garlic butter + dry aged beef is what my go to.

There are times when you do CUT into a steak, you make the "OMG" sound.

2 most memorable OMG sounds I've made a) a well done steak b) japanese Omakase in Osaka.

08-28-2019, 10:21 AM	#8128
6793026 RS.net, helping ugly ppl have sex since 2001 Join Date: Apr 2004 Location: GTA, BC, HK Posts: 8,398 Thanked 2,939 Times in 1,287 Posts Failed 171 Times in 78 Posts	I'll chime in on the steak. It is the shittest thing to cook in a restaurant, from the different cuts to variety of "doneness", I was told its the #1 most sent back item in a restaurant. Correct me if I'm wrong. Here's my take; 4 things. Grade, age, seasoning & cooking method. Not going to talk about grade and doneness. Let's assume it's the same grade and both are medium rare. Aging It makes a HUGE difference. It is to intensify flavor and improve the tenderness of the cut. I've seen / heard of wet aging (vacuum pack + age in its own juices.). Dry again is best and it does make as huge difference in flavor. Cooking method. There are 2 main ways I see, grill / cast iron pan. Restaurant versus home cook. I enjoy cast iron the best. There is actually 3rd type, sous vide. I was told in a hotel / wedding reception, when you have 400 people, you literally don't have the space. What they do is sous vide and flash fire the steak. Lastly, is seasoning. Blah blah blah, a good cut = just sea salt + pepper. I like it when they put in a good garlic & signature spice. To top it off, some places put on a quick marinade/liquid sauce or a slab of homemade butter All in all: Cast iron + signature spice + flavored garlic butter + dry aged beef is what my go to. There are times when you do CUT into a steak, you make the "OMG" sound. 2 most memorable OMG sounds I've made a) a well done steak b) japanese Omakase in Osaka.