The NY Strip is king, and why you should NEVER put your burger down.

JP, Andy and Raff debate the best method to cook a steak and Officer Andy won't put the burger down.

Episode Transcript

(00:00):
This is over Fink pop cough,The Eating over the Sinc Podcast, quite
possibly the world's most perfect podcast.Easy to listen to, no hard topics
or deep subjects, just silly,stupid fun. Gentlemen, It's great to

(00:22):
be back in the studio with you. Well, it's uh, how how
is everybody? Good morning, rafts. I am with my two dear friends.
Are we dear friends? At thispoint? Friends, we've bust that
threshold of friendship JP the brit purswordeveryone and the Pride of Groveport Madison High
School Officer Andy Stults, Good morningboys, and I'm Mike Rafferty. And

(00:43):
topic out of the gate is shockingway food. Food. Yeah, I
want to talk about steaks and burgers. Gosh, my favorite and and we
were texting last night Officer Andy andI had steaks. You went out for
one. I made some GP.The brit have some strong opinions about steaks.
Yeah. And I'm gonna start bysaying, not necessarily an unpopular opinion,

(01:10):
but maybe controversial, the flame andyon is not the best the best
cut of meat for one hundred percentagree overrated. I should say it's slightly
I love a good flat but it'soverrated. It's overrated. It is overrated.
I would agree. The fat contentand a steak is super, super,

(01:30):
super important. That's where you getthe flavor from right. Best steak
ever bone in Flaming Yon though,because it was bone in. He had
the bone in there and you orthe flavor from the bone. It was
awesome. Yeah, but bone inanything is better. You want to say
that again, you're gonna go.I can't help myself. I mean,
I have only you know, twelveyears old. I got I can They'll

(01:53):
go down this route. We gottawe gotta change the bug. I can't
do it. It's book. NewYork strip is my favorite by far because
you get this healthy balance of meat, and I ain't the strips easier to
cook at home to get perfect.So we always get this BEV and I
was getting this argument at home.Do you grill it or do you cast

(02:16):
iron it? I'm in the castiron pan camp. She loves a grilled
steak, though. I feel likeyou lose flavor when you It's still good,
but you lose flavor when you doit. I am right down the
middle on that. So last nightI did, I did the cast iron
didn't feel like getting the grill setup going now depends on the kind of

(02:38):
grill too. If you're using gasgrill, yeah, flavorless, zero flavor.
It's just now it's more of anambiance atmosphere I'm outside cooking. Yeah.
Yeah. Versus if you can setup the charcoal, which I love
to do that that is better thana cast iron in my opinion, because
you've got the smoky flavor of thegrill and the charcoal hard to be Now

(03:00):
it's harder to manage too. Yougot to manage. Now you're managing your
flame and your fire. Yeah,like indirect flame, like you put the
coals on one side and yeah,and then you gotta you know, you
gotta really watch the temperature of thestate because you can go overdo it really
easily. And that's everybody knows.You had that point yet yesterday right in
the in the tech stream, likethe cost iron is easier to keep it.

(03:21):
So do you finish in the oven? Then get it really really hot,
say both sides, shove it inthe oven for six minutes. I'm
a medium guy. So and letif you're listening out there, let it
rest. Best advice ever, Letit breathe beforehand and then let it rest.
Noticed in the restaurants that medium isis different now, meaning like,

(03:46):
huh like medium used to be backin the day I'm little older, was
not a pin, was not apink center. Medium was like not well
done obviously but kind of uh moregrand the middle. Yeah, Now when
you order the steak medium, theysay a pink pink in the middle.
So if you ever feel like mediumhas always been a pink like, how

(04:10):
like more pink? I ordered mediumlast night and they came out beat red
in the middle, which was perfectbecause that's how I really like it.
But I was trying to be safeon the medium style. How do you
guys feel about sending a steak backif they haven't cooked it right? I
don't. I don't send steaks back. Yeah, I'm like, I don't
send any food back, So Idon't send food? Why not? Um

(04:34):
No? I just you know,I've been just a big believer in like
you got unlucky and move on andkind of just now. But women always
send back as a devil devil's advocate. You're paying good money for that steak,
and if it's a higher end place, you're paying really good money.
It's higher end. Like last night, she the waitress came back to the

(04:55):
table. They have you cut intothe steak. Yeah, and then they
want to know if you're happy beforethey leave, right, So that's different.
But they don't do that at TexasRoadhouse. Yes they do. I
would challenge on the on the tableand you eat it and if you don't
like it, you way the managerover and that you do it that way
at the place I went last night, you cut in and see you tell

(05:15):
them, they ask you if you'rehappy, you say yes, and then
you enjoy your steak. I'm alwayswaited out like sending stuff back. I'm
always thinking some dude or someone's backthere wiping it on their arm pails something
like that. I'm just like suckingup jump all you need the well done
steak. Kiss somebody off, andthey're gonna send something back that's even worse
than the original. Yeah, Iwonder how, I wonder how many times

(05:35):
that really happens, Like, youknow, they bring something back to the
kitchen and some bags back down,messes with it and temporary. Have you
remember been to a really nice placeand the steak's not been properly cooked?
It's few and far between. I'llgive you that. I would definitely give
you no. No. My steaklast time was perfect. Everybody at the

(05:58):
table and you ordered me. Iordered medium, but it came out I
would call it medium rare. Itwas really good. See I'm gonna I'm
gonna rule myself back in I saidmedium earlier. Medium rare is probably my
sweet spot. And just this mustbe the English in me um horse radish,
unprepared horse radish on the side.The heart of the better. Thank

(06:20):
you. Just a little bit wehad this year. I forget which an
episode we were doing. We weretalking about my wife dumping a one all
over the source. I'm more ofa I get a little bit of horse
radish. Put it with a steakhorse radish too, and you're right,
the heart of the better. Here'sthe old thing with the cast iron technique,
I think is that the deglazing ofthe pan gets some red wine afterwards
and get out really hot and getsall the fat and yummy stuff off the

(06:44):
bum of the pan. Right now, well, he's looking at me like
I'm the steak. I'm shocked thatyou know that. Oh, the word
glazed, deglaze, it's like it'slike a donut. No, no frousting
on the glades. Do you addbesides read wine? Do you add shallots?
Or I mean, how fancy shamasmushroom, little stock? Let it
reduce down into maybe some Yeah,yeah, that's legit. I got a

(07:09):
few skills in the kitchen. Ithink we should start calling you JP Flay.
Oh I could beat him, Bobby. I feel like I could get
a bad run for his money.Jack. That's not true. I don't
think I could do that at all. Actually, by the way, So
I'm gonna I'm gonna go back tothe grill seeing its praises a little bit.
I mean, there's nothing better thanthat smoky taste. You can't get
that in the kitchen. I meanyou can't. I don't know. So.

(07:31):
I know you're a big charcoal guy. You love and I love that
too, But I just don't havethe patience for it. That's my problem.
I work for a convenience. Icook with gas. I do too,
and it's fast and it's kind offlavor though. I mean, you're
well, so okay, So howdo you look at me like? Am
I cooking for flavor? Flavor,speed and endurance? So how do you

(07:55):
season the steak? I mean,because for me, it's just heavy salt,
heavy pepper. That's it. I'mgonna so generally speak, and it's
salt pepper, maybe a little bitof garlic powder, depending on on my
mood. I tried something weird theother day. I did a whole barbecue
try technique. So I put insome grainy mustard, rubbed it all over
there and put a dry rub ontop. And it was completely code,

(08:16):
just like you would like brisket orsomething like that, just to see.
Then I threw that in the pan. I did it on the pan,
on the grill, and it cameout fantastic, right, because you get
that crust on it, that's whatyou want. Yeah, yeah, it
was. It was pretty good.But you know, I feel like some
people over seasoned steaks. You know, a little bit of salt pepper.

(08:37):
Yeah, you can easily ever seasona steak. Yeah, I believe that
to coach your salt like like groundfresh ground pepper, like coarse ground that
s Yeah. I did and itwas good. It was good. See
I love that BEV. Doesn't thatis that a criticism? Then? No?
No, no, no, Ilike it. I like it.
You're gonna get the out sides too. Yeah, oh boy, that's right

(09:01):
here we are so so we're gonnasay definitively the strip. I like the
strip, the New York strip.Yeah, for me, that's probably the
probably the best. What about aT bone or a porterhouse? You know,
for no good there's no real goodreason for what I'm about to say,

(09:22):
Like, whenever I go to arestaurant, whatever, T bones poorhouse
is just too much. I thinkI just gravitate to New York strip.
Cleaner's thicker the bad too. SometimesI get pissed at restaurants because they do
it's like a half inch New Yorkstrip or something like that. I need
a good, solid eat half inchsteak, I'm thinking. Do you guys

(09:43):
remember ponder Rosa. Yeah, I'venever seen super thin Yeah, like I
mean you can almost see through it. Oh really, Oh yeah, that's
not a steak. That's like thatwas a normal steak back in the day,
though I didn't do the you didn'tsee the big cut steak. Yeah,
it's more of a thin steak.Sounds like a T bone or a

(10:05):
porterhouse, because what's the what's it? What is it? Do you know?
A porterhouse is a t bone,but the filet part is bigger.
So the t bone you get thestrip and a little bit of the loin,
right, so you get the bestof both worlds. You get that
super velvety that's the that's the filet, and then you get the kind of
fattier strip. Porterhouse has a biggerpiece of filet on it. Essentially,

(10:28):
look at you, guys, handlethe fat on the steak. Do you
have to cut it off? Putit to the side, don't eat it.
I generally cut it off, andit's because I've got a texture thing
with it. It's weird. Ilike the flavor of it. I just
just the fattiness. It just likechicken skin. Like I can't eat chicken

(10:50):
skin, even if it's really crispy. Boy, oh boy, I feel
like I'm about to be accustard bythese two pound You're in my sweet spot.
Hold on, hold on saying letme, let me just explain,
Officer Andy, chicken skin stuff.I think that's a great idea for business.

(11:11):
Actually, chicken skin sandwiches in therestaurant. In the restaurant like like
a like a like a brick andmortar eating over the sink, So you
just make the chicken into like chickensalad. Don't care about that chi chicken
skin sandwiches. So let me letme be clear. Wings love wings.

(11:33):
Obviously they've got skin on it.But like if I have a chicken breast
and there's like, you know,you can get chicken quarters and it's got
skin on it, chicken quarters,kind of my face doesn't move? Can
you direction? Can you say?What is this water? You welcome one
per episode? Yeah? I was, Yeah, anyway, so you know,

(11:54):
you get those chicken quarters with skinon it, like, I'll take
the skin like I don't know thetext chicken get off. Yeah, yeah,
that's the flavor when you cook thechicken. I know, I know,
I just like eating wise. Ijust if it's rubbery, that's gross.
I get you there, But youcook it in such a way that
gets that you want it that shatteringlycrisp, like this rubbery you didn't cook

(12:18):
it properly. I'm I just don'tlike the texture. British, he probably
boils that. He probably do youBOI boil. I'm not answering that question.
You don't broil, you don't borelthe chicken. I have boiled chicken
breasts of sure for chicken salad,ding dong. I mean that's how you

(12:41):
make it, like you cup itup and I love. You can cook
chicken the wrong way for chicken salad, but if you're gonna eat it like
in a meal, you gotta cookit the right way. Correct, could
get the right one. So I'venever just go on the record, I've
never put chicken in a boiling potof water. Never, that's how you
like, do you get really goodrock pot for the shredded chicken croc pot?

(13:07):
Yeah, I mean I've done bugs. Yeah, it's it's you know,
you just toss some chicken into boilingwater about it? Yeah, I
seasoned the water a little bit saltpepper. But then when you make get
shredded chicken salid oh, that remindsme have you ever have you ever done
them? It's kind of a newersued that's why. Yeah. Yeah,
well I haven't. I've eaten that, but I've never cooked that one.

(13:28):
I was just looking at a machinejust last week. I've I've had it
once and it was just I've tested. But I've had suvied steaks. They're
great. I feel like it's cheating. I feel like, right, it
takes the it takes the science andthe risk out of everything. It's like
these these new smokers that people havethat are all you just dial up the

(13:50):
wood pellets and no offensive that peoplehave those like I feel like, Okay,
I smoked this brick. Well,no you didn't. The machine did.
It required zero talent and effort.Your phone starts beeping when the food's
ready. I'm order it yourself.Yes, this is so funny. I'm
in this conversation with myself right now. We've had this conversation at some point

(14:11):
recently, Like, I want toget into smoking a little bit, but
I don't want to do the smokingwork. I just want to eat the
brisk out. I don't want todeal with going out there every fifteen minutes
and messing with my wood. OhI laid that one up. What about
what about burgers? I for therecord, I feel like I stuck cooking
burgers. You're not good at it. I just feel like I cook.

(14:35):
But you know, mine always likeshrink up into a like looks like a
meat ball at the end, toput a lot of damp. I've tried
all of these things. I justdon't know what it is, So let's
jp against the burger. Agree.Unlike a steak, a burger is better
on the grill versus on a skelletor a pan. In fact, there's
no doubt about that. I'm justkidding. Yeah, totally totally myself.

(15:00):
I mean it's been done. I'vedone it in the winter. It's cold.
I don't want to go out andmess with the girl outside, and
it's just in a pinch. Whatever. Here's my other problem with cooking burgers,
Like, I'm terrible at cleaning mygrill, so whenever I put because
of all the fat content in theburger, it always sets my girl on
fire. He turned into these pelletsof charcoal. So I have a new
girl. I have a blackstone.So it's it's it's not a girl,

(15:24):
it's not a grill. It's soeasy to cook food on burgers whatever you
want. But Burger made those superskinny ones. Burgers are so smashed burgers.
Yeah, you can put like abouttwenty burgers on the grail. So
that's not that's that's what we're sayingthough, that's you might as well cook
that inside, I know, butit's nice to be outside drinking a beer

(15:45):
flipping burgers. Yeah, you gottahave greats. Everybody looks at you.
It comes to, isn't he.I mean he's got an opinion. He's
opinionated, and I like, um, they say that is the ground chuck
is the best to use for aburger because it's got that higher fat.
Yeah, I like a ninety ten. I like a you're gonna give me

(16:08):
great for that, a little leanerburger. Cook it a little harder and
up front, and then pull it. Do you think the butcher looks actually
kind of funny when you say youwant the ninety ten. They actually have
it at my little market. Yeah, we have it at our place too,
But it's just I don't know.It's like a ground sirloine is what
it is. The guy's probably thinking, he has no idea what that is.

(16:33):
It just he's just saying ninety ten. I know what it is.
Just give me, give me ahamburger. So for burgers, I use
the higher fat content. But likeif I'm making tacos or I kind of
say it and try go ahead andtry to tarcle you tarcas you guys speak
with tarcos is the name of yourchicken skin? Sandwich restaurant. I'm already

(16:53):
exhausted, but um for like tacosor whatever. I can't think of what,
but like if we had used groundbeef in a recipe, we go
with it, like the ninety sixpercent lean, like the lean the leans
beef we can Normally, when youguys are cooking burgers, is it just

(17:15):
like you have something in your head, like a time you're like, I
gotta flip those or do you gobuy sight? Do you look at them
and go they need flipped or doyou go but it's been about a minute,
a minute a half flip. I'mI'm like a one flip burger cooker
too. Maybe that's one of myproblems. I don't know. I try
to do one flip, but itnever works out for me. So I'm
looking steel the first side. Idon't get cooked enough. I feel like,

(17:37):
oh, I gotta flip them.I gotta flip them. But then
when you flip them, you goI flipped too early. Do you get
your grill like really really really hotwhen you're cooking burgers, do you see
it or do you kind of no? I do it lower tall. That's
where you have a two zone firetwo zones. So you go hot on
one side, flip it once,if you can pull it off, if
you can pull it off, andthen and depending on what temperature you're like

(18:00):
your burger. I like mine mediumsolid medium um, and you know,
the kids like a little more welldone. The wife likes a little more
well done. I'll pull those offto the cooler side of the grill and
let them sit for a minute.They we'll get up to Tampa. So
the cool thing about the Blackstone isyou can cook them hot on one side,
screwed them over, put the flipthem, put the cheese on,

(18:22):
put a little water under the dome. Yeah that does that dome come with
it? I was always wondering aboutthat. But nothing comes with it.
Nothing comes with it. Hello,I love it. It take you to
put it together. I'm curious.Like two days. I call that a
divorce in a box, the wholenight together. There's like screws where you

(18:45):
have to get like lay flat onyour back really oh underneath and you're it's
crazy. Oh god, that's that'sthe black Stone was on the list for
me, but now it might havefolded off. Well, you probably can
pay somebody a couple hundred bucks toa seven. Try to buy the one
that's already on the floor. Idid that with my last girl have I'm
lowered it up in the track andthen he going into a fistfight, hope

(19:07):
deep over the dude like it wasliterally the last one. And I'm like,
dude, I just buy this.I'll pay I actually pay more.
Just put it in my truck.Yeah, so burger toppings. So you've
got a perfectly cooked patty. Okay, I didn't shrink down. He did
everything right. It's cooked, perfectionseasoned again, probably just salt and pepper,
maybe a little garlic or onion powderon it, depending what do you

(19:29):
put on your burger. See,I'm a very minimalist. Cheese gotta be
chedda. None of this American stuff, plastic cheddar again, the looks,
if looks could kill folks. Cheddarcheese, a little bit diced onion pickle.
I'm not going to reveal my condimentchoices. But that's all I do.

(19:49):
Why ketchup mustard, Little ketchup littlemustard you Okay, I do not
diced onion. I do chunk abig chunk of onion tomato. No lettuce
makes the sandwich sloppy and it's putit on the bottom. It's ridiculous.
No lettus if you want crunch,put some onion on your on your burger,

(20:11):
no lettuce, and then all thecondiments you can pile on that side.
I mean mustard, ketchup, mayonnaise, excuse me, a miracle whip
on the just load it up.I'll go diced onion, diced pickle,
thin tomato, one thin piece oficeberg, lettuce, and then I'll make

(20:32):
a I'll make a burger like alike a big max sauce, mustard ketchup,
mayo, and a little we're surethat's called fry sauce. That's yeah,
it's a little fry sauce. SoI'll mix all that put it on.
You go sauce on the bottom bunand top bun, or you go
just one on one side, toponly top only all the vege in the

(20:56):
bottom, so the top is justburger cheese bun. Toasted bun, by
the ways, always makes a hugedifference. This is a big lesson for
me. Do you toast the bunsbefore you cut the burgers? How do
you toast your buns will go firstyou? How do you toast your bus
officer, Andy, play on thesun. That's last. So the WHI

(21:21):
the burgers resting, everything else isdone. Yeah, quick boom boom toast
the buns good to go. Yeah, and then it's good eating right there,
So I I'm gonna have a bug. I now break my carnival dot.
Hare's another thing. When you eatyour burger, do you cut it
in half? I always come up, Come up one? Why do you
really? Yeah? I cut?Yeah, because my my burger looks like,

(21:45):
you know, it's about seven eightinches high. Well that's a good
point. I suppose how big isthe whole one I cut? Yeah?
I do? I do a cut. Yeah. I forced my son to
do it too, because he eatslike it's, you know, the last
meal on the planet. Wich ishow you should all be. There's a
it's almost like a race. Ohit's not. Well if there's well,

(22:08):
rath the me explain something too.I grew up in a family of five.
Mom would cook maybe six burgers.The person that got done first eating
the burger gets the next burger.It's a race, prog. I see
that burger over in the pen,and I'm eating mine as fast as I
can to get to that one.So okay, So yeah, that's what
we did. Do you eat soif you have burger and fries on your

(22:32):
rings, tots, whatever your sidepartner is, do you eat all your
burger first? Do you go backand forth? Burger last? So you
eat your fries first and then theburger burger always last. For me,
I got back and forth because onceI picked the burger up, there's no
putting it back down. That bulldoesn't have a job murdered. There's no
like burger back to the fries,burger, back to the fries. It's

(22:56):
burg it's fries. And then youkind of the burger to the middle of
the plate and kind of roll upyour sleeve it's a clock and in the
burger up and then you're you're you'regoing, we've got to get video of
this. But that isn't that isa very good strategy. I've done that
before. Where it's if you've gota really messy sand that that goes for

(23:18):
anything. Sandwich, yes, burger, like a five guys burger. You
cannot know how sloppy that you putit down your you might as well go
a knife and forth. But Ialways got back and forth especially then you're
double fisted. Then you've got aburger in one hand, and then you
like chro magno man, put theburger down. You're just going to fall
off the table. Oh, youdon't put the burger. I think it's

(23:42):
separation anxiety.