Where's the best slice in NYC?

[NWFRS]

Originally Posted by iLuveKetchup

This. I lived in Brazil for a period of time and never got used to the meats. It was way too salty for my palate. The best steak I had was from a chain restaurant in Rio.

That's interesting. I love watching Brazilian steak preparation and searing videos. I'm a little baffled by that green Chimichurri sauce though. I've tried on several occasions to make it, as nearly as I can, and it's just not my thing. Not sure if maybe I'm doing something wrong or my ingredients aren't right. For steaks I usually wind up just rubbing them with Montreal steak seasoning, olive oil, and balsamic glaze. It's super boring but I know it'll be tasty. We recently switched from an old gas grill to a Green Egg and I'm having the hardest time getting back to that rare/medium-rare sweet spot consistently.

[humfrz]

Originally Posted by NWFRS

That's interesting. I love watching Brazilian steak preparation and searing videos. I'm a little baffled by that green Chimichurri sauce though. I've tried on several occasions to make it, as nearly as I can, and it's just not my thing. Not sure if maybe I'm doing something wrong or my ingredients aren't right. For steaks I usually wind up just rubbing them with Montreal steak seasoning, olive oil, and balsamic glaze. It's super boring but I know it'll be tasty. We recently switched from an old gas grill to a Green Egg and I'm having the hardest time getting back to that rare/medium-rare sweet spot consistently.

I've found that if I takes the steaks off the grill before I think they are right then let them "rest" for a few minutes, they will be right.




humfrz

[NWFRS]

Originally Posted by humfrz

I've found that if I takes the steaks off the grill before I think they are right then let them "rest" for a few minutes, they will be right.




humfrz

Lol! Maybe! Although I've taken a few off that were still raw in the center too. With my old gas grill I had about an 80% success rate. Now I feel like I've got an 80% failure rate. It seems there's only a minute between success and failure. Charcoal cooking just has so many more variables than I'm used to. They're still edible of course but neither of us likes to cut into a $30 ribeye and see pink. At that point it's ruined as far as my wife is concerned. I've just been buying skirt steak lately to cover the fact I don't know what I'm doing anymore.

[humfrz]

Originally Posted by NWFRS

Lol! Maybe! Although I've taken a few off that were still raw in the center too. With my old gas grill I had about an 80% success rate. Now I feel like I've got an 80% failure rate. It seems there's only a minute between success and failure. Charcoal cooking just has so many more variables than I'm used to. They're still edible of course but neither of us likes to cut into a $30 ribeye and see pink. At that point it's ruined as far as my wife is concerned. I've just been buying skirt steak lately to cover the fact I don't know what I'm doing anymore.

hmmm......if we don't see pink when we cut into our steaks, that means I screwed up cooking them -


humfrz

[NWFRS]

Originally Posted by humfrz

hmmm......if we don't see pink when we cut into our steaks, that means I screwed up cooking them -


humfrz

I mean I guess at some point there needs to be pink. But only like 1/4" from the outside. After that it needs to be red.

EDIT: I was going to post pictures of some steak cross-sections but now I'm beginning to think that you're right and I'm just colorblind. In any case, I just haven't been able to get them quite right since switching to the Green Egg. More practice maybe?

[Ultramaroon]

Originally Posted by NWFRS

When I make red sauce at home I like to brown finely chopped onions and carrots first, then I'll deglaze the pan with mushroom broth, then add ground pork and/or hamburger and/or cooked bacon, cook it all down and brown it again, deglaze the pan again, add finely chopped mushrooms, tomatoes, tomato sauce, pesto sauce, soy sauce, brown sugar, garlic, cayenne pepper, herbs Provence, anchovy, capers, and salt. Then simmer for at least two hours until it's nice and thick. The exact ingredients are almost never the same twice but the goal is always to try and balance those sweet/spicy/salty flavors. We usually just eat it with crusty bread or pasta. It's not in any way authentic and I'm sure many people would be turned off by it, but that's the way my wife likes it so that's the way I make it.

Actually, that sounds amazing. Complicated but amazing.

[Ultramaroon]

Originally Posted by soundman98

And why do all chain pizza places always taste worse than ma and pa places?

I don't know either but it's true.

[Tcoat]

Originally Posted by Ultramaroon

Actually, that sounds amazing. Complicated but amazing.

Ahhh so that is what you were reading. I thought you were making soup.

[Tcoat]

Originally Posted by iLuveKetchup

Joe's Pizza for a slice or Lombardis for brick oven pizza.

Joes for lunch tomorrow!

[iLuveKetchup]

Remember to keep it simple. Basic toppings, less is more. Don`t go putting tuna or avocado or whatever you foreigners do.

[Sapphireho]

Want a perfect steak every time without ever over cooking?

Get a good Sous Vide machine. It is how many high end steak houses do it. You can have the steaks perfect medium rare, just sitting there while you get everything else ready. When you are ready, throw them in a red hot grill for marks. Perfect medium rare (or whatever you like) from corner to corner. Idiot proof perfect steak everytime.

I have this set-up.

[Sapphireho]

Originally Posted by iLuveKetchup

Remember to keep it simple. Basic toppings, less is more. Don`t go putting tuna or avocado or whatever you foreigners do.

Tcoat eating avocado. That's funny.

[Sapphireho]

Originally Posted by Tcoat

Joes for lunch tomorrow!

Pics would be nice!

[Spuds]

Originally Posted by Sapphireho

Want a perfect steak every time without ever over cooking?

Get a good Sous Vide machine. It is how many high end steak houses do it. You can have the steaks perfect medium rare, just sitting there while you get everything else ready. When you are ready, throw them in a red hot grill for marks. Perfect medium rare (or whatever you like) from corner to corner. Idiot proof perfect steak everytime.

I have this set-up.

Well, it might be perfectly cooked, but it pulls all the joy out of it. A good steak from the grill beats a perfect mass production steak every time. The secret ingredient is that transition from anxiety to exuberance when you realize you did it right. It's like opening a present vs just buying something.