Jump to content

Im Bulletproof Steak Using Halogen Oven; Questions


  • You cannot reply to this topic
10 replies to this topic

#1
Gustav

Gustav

    Advanced Member

  • Members
  • PipPipPip
  • 34 posts

Hey guys I am trying to cook frozen grass fed steak in a halogen oven at 170 C on the high rack and although the meat cooks evenly throughout, I can see a slight sizzling (don't know if its oil or water).

 

I am cooking it for around 30 - 40 minutes.

 

Is this the wrong way to do it? Should I thaw it first next time?



#2
katolotus

katolotus

    Advanced Member

  • Members
  • PipPipPip
  • 2,604 posts
  • LocationLondon, UK

Good question. I'm interesting in cooking a room temp Steak to rare in a Halogen oven. Currently pan-frying in coconut oil for 3-4 mins and don't want to risk messing up a nice bit of grass-fed fillet steak in the oven, so not taken the plunge.

 

any hints?


Katolotus

MMA Fighter

 

Get Bulletproof Upgraded Coffee in the UK & Europe

alphasupps-small.jpg

Use the discount code IAN for 5% OFF on your orders
 

See my last fight here (www.youtube.com/watch?v=tuVDsxbQZ6U). Didn't go so well, but that's the game :wink: enjoy

 

SUCCESS: A lot of little things done well


#3
BulletproofCheesesteak II

BulletproofCheesesteak II

    Advanced Member

  • Members
  • PipPipPip
  • 411 posts

7 min per side 340.....not as good as grilled but acceptable....How do You pan fry it without oxidizing?



#4
katolotus

katolotus

    Advanced Member

  • Members
  • PipPipPip
  • 2,604 posts
  • LocationLondon, UK

I probably don't. Not sure how it oxidizes. Coconut oil won't oxidise so does the meat if you cook it rare.


Katolotus

MMA Fighter

 

Get Bulletproof Upgraded Coffee in the UK & Europe

alphasupps-small.jpg

Use the discount code IAN for 5% OFF on your orders
 

See my last fight here (www.youtube.com/watch?v=tuVDsxbQZ6U). Didn't go so well, but that's the game :wink: enjoy

 

SUCCESS: A lot of little things done well


#5
Pierre Eklund

Pierre Eklund

    [email protected]

  • Members
  • PipPipPip
  • 1,083 posts
  • LocationGothenburg, Sweden
This is how I do it:

Unthawed or fresh steak:

1. Dry of the surface of the steak(s) with some paper towels.

2. Put steak(s) in freezer for 45 minutes; its the dryest place in your house.

3. Put the steaks on a medium/medium-high heated fryingpan or grill, use no fat; the steaks should just get some coloring to close up the flavour.

4. Pierce the steak with a steak thermometer to measure its core. Set it to 60-65 degrees celsius. 65 is better for thicker slices, you can turn the halogen off at just over 60 if you want.

5. Put the steak in the halogen oven at 150 degrees celsius.

6. When its done you should have a perfect medium steak with pink center.

7. Use butter and himalaian salt to the taste.

This is maximal taste at minimal oxidation, the frying/grilling is probably when the most oxidation occurs. But its just a thin layer and just some browning to encapsule the taste.
Please email me instead of PM

[email protected]

#6
MaverickAzz

MaverickAzz

    Powerful

  • Members
  • PipPipPip
  • 1,631 posts
  • LocationSydney, Australia

I should point out the most unbulletproof, yet tastiest, way to cook a steak:

 

Get your steaks to room temperature. Pat dry.

Preheat your oven to 100C, with a plate in there.

Put a frying pan on HIGH heat, with some olive oil. 

Season your steaks with salt on both sides. 

Wait for your pan to start to smoking, it could take 5-10 minutes for it to get HOT.

Start a timer and lay down your steak.

Flip it every 15 seconds.

Somewhere between 2-3 minutes, it will be ready. Use the "thumb test" that I'll link to at the end of the post.

Put the steak on the pre-warmed plate, on your kitchen bench and let it rest for 5 minutes. 

 

The idea here is that a steak cooks best when it is exposed to even temperature. If you lay a steak down to cook for 2+ minutes on one side, the other side gets cool. By repeatedly flipping it, you're keeping it hot on both sides.

 

Cooking method courtesy: Heston Blumenthal.

 

Thumb done-ness test:

Additional info: http://www.youtube.com/watch?v=dQw4w9WgXcQ


No sorcery, just science. 


#7
BulletproofCheesesteak II

BulletproofCheesesteak II

    Advanced Member

  • Members
  • PipPipPip
  • 411 posts

@Pierre does Your brand of halogen Oven have a plastic dome?if so what do You think about BPA's leeching into the food?also My brand(NuWave)give off a terrible toxic smell,cant be good.....Thank You



#8
Pierre Eklund

Pierre Eklund

    [email protected]

  • Members
  • PipPipPip
  • 1,083 posts
  • LocationGothenburg, Sweden

@Pierre does Your brand of halogen Oven have a plastic dome?if so what do You think about BPA's leeching into the food?also My brand(NuWave)give off a terrible toxic smell,cant be good.....Thank You


My russle hobbs is all glass and heavy as fuck, only some plastic on the buttons
Please email me instead of PM

[email protected]

#9
katolotus

katolotus

    Advanced Member

  • Members
  • PipPipPip
  • 2,604 posts
  • LocationLondon, UK

pan fried mine in a little coconut oil again today :-(


Katolotus

MMA Fighter

 

Get Bulletproof Upgraded Coffee in the UK & Europe

alphasupps-small.jpg

Use the discount code IAN for 5% OFF on your orders
 

See my last fight here (www.youtube.com/watch?v=tuVDsxbQZ6U). Didn't go so well, but that's the game :wink: enjoy

 

SUCCESS: A lot of little things done well


#10
BulletproofCheesesteak II

BulletproofCheesesteak II

    Advanced Member

  • Members
  • PipPipPip
  • 411 posts

@Pierre why would You take an unthawed steak and refreeze it opposed to just taking a steak straight from the freezer?also what exactly is the purpose of Re-freezing it?



#11
Pierre Eklund

Pierre Eklund

    [email protected]

  • Members
  • PipPipPip
  • 1,083 posts
  • LocationGothenburg, Sweden

@Pierre why would You take an unthawed steak and refreeze it opposed to just taking a steak straight from the freezer?also what exactly is the purpose of Re-freezing it?


Its to dry the surface of the stake. It will help encapsule the taste. It should be hard on the outside and soft in the middle.
Please email me instead of PM

[email protected]





0 user(s) are reading this topic

members, guests, anonymous users