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Steak Your Claim

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Steakclaim
"Steak Your Claim"

Series

Good Eats

Season

1

Episode

1

Theme

Steak

Recipes

Pan Seared Rib Eye

Production Number

EA1A01

Airdate

July 1998 (WTTW)

July 7, 1999

Episode Chronology

Next

"This Spud's for You"

Related Titles

Alton shows you how to make a good steak. We are shown the various cuts of steak, what cut to choose, and how to store the meat. Recipes include Pan Seared Rib Eye.

SummaryEdit

The best steaks come from the middle back and the front part is a little fattier. We've got the sirloin primal, which divides into the short loin, which includes the strip, T-Bone, porterhouse and filet. Next, the rib primal, which includes the rib eye.

Food is full of microorganisms. Your refrigerator should never get more than 40 degrees F.

Now, to do our rib eye justice, we really need a pan that gets really hot, it's got to stay hot and it's got to distribute that heat evenly. What we need is cast iron. Wash it in warm, soapy water. Coat it with a vegetable oil and put it in the oven 350° for about an hour. Pour out any excess grease, lightly wipe it down, cover it with a paper towel.

Sea salt is made from evaporated sea water and rock salt has some extra minerals in it. Good old table salt has iodine added to it so you won't get a goiter.

Steak is cooked on high heat after it's been lubed up with canola oil. It's seared on both sides for 30 seconds and then placed in 500 degree oven for 2 minutes and another 2 on the flip side. You can actually tell doneness by feeling the meat or you can take its temperature. At 137 degrees our steak is medium rare. When feeling for doneness, there's some resilience there but it's still really soft. Put it on a plate covered with aluminum foil and let it rest for 3 minutes.

QuotesEdit

Alton Brown - "You know, I think it's safe to say John Wayne ate steak. I mean, if there's a meal more fundamentally American we can't think of it. I mean, steak is a food borne of wide open spaces and big skies..."

FactsEdit

  • There are 300 Commercial Cuts of Beef ... 14 Are Steaks
  • Primal: Large Commercial Cuts, from which Smaller Consumer cuts are produced.
  • "Marbling" Flecks or streaks of fat running through a Piece of Meat.
  • The average American eats 11 steaks a year.
  • The word "Salary" comes from Salarium the pay Roman Soldiers received for buying their salt.
  • Rare: 120° to 130°; Med Rare: 130° to 145°; Medium: 145° to 155°; Toast: 155° and up
  • "Steak" comes from "Steik" the Saxon word for meat on a stick.

CastEdit

Mel Coleman ... Cattle Rancher (Himself)

Joe Illescas ... Butcher (Himself)

? ... Lady Behind the Counter (Herself)

Alton Brown ... USDA Inspector

Marshall Millard ... USDA Inspector

Susan Page ... USDA Inspector

Bob Members ... Hardware Guy (Himself)

Sally Bernhardt ... Cooking Technician (Herself)

Caroline Connell ... Dietician (Herself)

IngredientsEdit

Beef, Black pepper, Canola oil, Kosher salt, Oil, Pepper, Rib eye, Salt

MentionedEdit

Butter, Filet, Porterhouse, Prime rib, Rock salt, Sea salt, Sirloin, Steak, Strip steak, T-bone, Table salt, Tenderloin

ToolsEdit

None

TechniquesEdit

Sautéing, Searing

TerminologyEdit

Bearnaise, Beef cut, Doneness, Grade, Primal cut, Rib (primal), Curing (cast iron), Short loin (primal), Sirloin (primal), Steak, Marbling

Science Edit

Anodized aluminum, E. coli, Salmonella, Smoke point, Stainless steel, Teflon, Listeria, Moisture

OrganizationsEdit

USDA

CultureEdit

John Wayne

Visual AidsEdit

Steer chart

LocationsEdit

Title OriginEdit

The title is a play on the popular saying "stake your claim", meaning "take what is yours"

TriviaEdit

ReferencesEdit

  • "Good Eats Fan Page", January 7, 2000.
  • "Steak Your Claim". Good Eats. July 7, 1999. No. 1, season 1.

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