"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Menu Planning > Today's Menu
Reply
 
Thread Tools Display Modes
 
Old 11-03-2013, 06:09 PM   #51
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec, Canada
Posts: 18,879
Send a message via Skype™ to taxlady
Quote:
Originally Posted by Harry Cobean View Post
ladies,ladies,ladies allow me to interject at this crucial juncture.it's quite simple tax.put both steaks in the pan at the same time & follow harry's method for both steaks.while your steak is resting for the length of time it was in the pan,continue to flip & cook stirlings steak.i guarantee that after your steak has finished resting,stirlings will be well done.simple! toaster ovens?never heard such nonsense!!
I've tried that. Mine got cold before Stirling's steak was sufficiently overcooked. But, I admit, I didn't do the first part exactly like you do yours, so I will give it a try.
__________________

__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is offline   Reply With Quote
Old 11-04-2013, 04:02 AM   #52
Executive Chef
 
Harry Cobean's Avatar
 
Join Date: Apr 2012
Location: Manchester UK
Posts: 2,913
Quote:
Originally Posted by taxlady View Post
I've tried that. Mine got cold before Stirling's steak was sufficiently overcooked. But, I admit, I didn't do the first part exactly like you do yours, so I will give it a try.
can't think why tax.were both steaks the same cut & thickness?i always use a cast iron griddle pan & get it literally"smokin' hot" & keep it that way thoughout the cooking period(see pics!!!).do you get your pan as hot?the ribeye that i cooked tonight was over an inch thick.took 5 mins total cooking time then 5 mins resting on a warm plate.still nice & hot after the resting period.woulda thought an additional 5 mins would have got a second steak well & truly "well done" enough for stirling!!
if not,maybe you need to change your fella not your cooking techniques,mate!!
__________________

__________________
I spent a lot of money on booze,birds & fast cars.The rest I just squandered.
Harry Cobean is offline   Reply With Quote
Old 11-04-2013, 09:30 AM   #53
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 16,860
Quote:
Originally Posted by Harry Cobean View Post
can't think why tax.were both steaks the same cut & thickness?i always use a cast iron griddle pan & get it literally"smokin' hot" & keep it that way thoughout the cooking period(see pics!!!).do you get your pan as hot?the ribeye that i cooked tonight was over an inch thick.took 5 mins total cooking time then 5 mins resting on a warm plate.still nice & hot after the resting period.woulda thought an additional 5 mins would have got a second steak well & truly "well done" enough for stirling!!
if not,maybe you need to change your fella not your cooking techniques,mate!!
When I sear meats and they need to rest, I warm a plate in the microwave for 30 seconds, put the meat on it, and cover loosely with foil. This helps keep it warm.
__________________
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
GotGarlic is online now   Reply With Quote
Old 11-04-2013, 01:16 PM   #54
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec, Canada
Posts: 18,879
Send a message via Skype™ to taxlady
Quote:
Originally Posted by Harry Cobean View Post
can't think why tax.were both steaks the same cut & thickness?i always use a cast iron griddle pan & get it literally"smokin' hot" & keep it that way thoughout the cooking period(see pics!!!).do you get your pan as hot?the ribeye that i cooked tonight was over an inch thick.took 5 mins total cooking time then 5 mins resting on a warm plate.still nice & hot after the resting period.woulda thought an additional 5 mins would have got a second steak well & truly "well done" enough for stirling!!
if not,maybe you need to change your fella not your cooking techniques,mate!!
If I don't turn the heat down, Stirling's steak gets burnt before it is cooked all the way through, so it seems to take forever.

If I'm just cooking a steak for me, it's turn up the heat, grease the pan by rubbing the pan with a piece of fat from the steak, throw the steak on. When it "bleeds", it has usually released and then I flip it. I poke with a finger to check when it's ready. Doesn't take long.
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is offline   Reply With Quote
Old 11-05-2013, 04:33 AM   #55
Executive Chef
 
Harry Cobean's Avatar
 
Join Date: Apr 2012
Location: Manchester UK
Posts: 2,913
Quote:
Originally Posted by taxlady View Post
If I don't turn the heat down, Stirling's steak gets burnt before it is cooked all the way through, so it seems to take forever.
plan "B" then tax.new fella!!
__________________
I spent a lot of money on booze,birds & fast cars.The rest I just squandered.
Harry Cobean is offline   Reply With Quote
Old 11-05-2013, 03:23 PM   #56
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec, Canada
Posts: 18,879
Send a message via Skype™ to taxlady
Quote:
Originally Posted by Harry Cobean View Post
plan "B" then tax.new fella!!
Nah, he's worth it.
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is offline   Reply With Quote
Old 11-06-2013, 02:36 AM   #57
Executive Chef
 
Harry Cobean's Avatar
 
Join Date: Apr 2012
Location: Manchester UK
Posts: 2,913
Quote:
Originally Posted by taxlady View Post
Nah, he's worth it.
bless!!
__________________

__________________
I spent a lot of money on booze,birds & fast cars.The rest I just squandered.
Harry Cobean is offline   Reply With Quote
Reply

Tags
menu

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 08:15 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.