Start in the oven in a baking pan, ideally on a wire rack, at a fairly low temp, 275 or so. Cook until internal temp is 110 degrees.
Take out of the oven and let rest 10 minutes or so while getting a cast iron pan as hot as you can. Then sear on both sides for about 90 seconds each (and add a pat of butter when you flip).
That said, in my tiny Brooklyn apartment, we quickly pan fry our steak and finish it in the oven all in a cast iron skillet. Nowhere near as good, but, it works.
the folks from Letterkenny have some great advice Â
Cast Iron Skillet medium high. Coat steak in some olive oil and liberal helping of Kosher salt and fresh ground pepper. Sear each side for 2-4 min depending on thickness and then transfer the whole shooting match to the oven until desired doneness. For me about 130 degree and then pull out and rest for 5 minutes or so.
The grill is for chix, burgers, sausage, hot dogs. I cook flank steaks and similar cuts on the grill as well. But nice thick steaks....use a cast iron skillet.
1. Season nicely
2. Sear both sides (about 2 minutes per side using the sear burner on my grill)
3. Cook covered on the grill over indirect heat until the desired temperature. Sometimes I do this in the gas grill, other times I do it in a wood burning grill using mesquite or other hardwood.
Start in the oven in a baking pan, ideally on a wire rack, at a fairly low temp, 275 or so. Cook until internal temp is 110 degrees.
Take out of the oven and let rest 10 minutes or so while getting a cast iron pan as hot as you can. Then sear on both sides for about 90 seconds each (and add a pat of butter when you flip).
This is how you do it. Havn't been able to get better results with any other method.
Weber charcoal grill. Use hardwood- for a nice 1.5 inch steak to med rare- lightly season an olive oil applied steak with whatever strikes your fancy. Grill for about 6 minutes per side.
I like to use the tongs and place the sides on the grate for about 30/45 seconds to sear the fat.
Remove, wrap in foil and let rest for one minute for every minute cooked.
It has never failed me. Absolute perfection. I have cut back drastically on the red meat so every time I eat it, once a month or so, I will buy the prime ribeye or strip and it is a F ing treat. Pair with a twice-baked potato and a salad. Since I live at the ocean, I will pair with either scallops or the endless supply of varied shrimp here in Florida.
I don't complicate steak as it doesn't need to be.
Start in the oven in a baking pan, ideally on a wire rack, at a fairly low temp, 275 or so. Cook until internal temp is 110 degrees.
Take out of the oven and let rest 10 minutes or so while getting a cast iron pan as hot as you can. Then sear on both sides for about 90 seconds each (and add a pat of butter when you flip).
Hmm. Never heard of this approach. I have a couple ribeyes for the weekend and will try it. Thanks.
Grill... Charcol... 5 minutes or so for each side... wife likes it well done, kid likes it rare (never understood how they got into that) and I like it medium so instead of taking them off at different times I put one on early and another one on late... grilled corn on the cob and twiced baked potato’s (Just as another poster mentioned) are my favorite sides with steak..
Start in the oven in a baking pan, ideally on a wire rack, at a fairly low temp, 275 or so. Cook until internal temp is 110 degrees.
Take out of the oven and let rest 10 minutes or so while getting a cast iron pan as hot as you can. Then sear on both sides for about 90 seconds each (and add a pat of butter when you flip).
This is what I do as well. I cook it at 250 and I don't let it rest (straight into a piping hot cast-iron pan), but I'll give your method a shot.
has 2 vertical burners. I turn them both on and heat the grill for about 10 minutes. I keep the right burner on high, turn the left one off, and place the meat on the left side of the grill.
No you should bake your steak like these other guys do. Baked steak forsooth.
Man has enjoyed roasted beef over an open fire for about 15,000 years but only in the last 20 has the Internet intervened to describe in excruciating detail, like a chemistry experiment, how it should be done "properly". JFC.
Charcoal grill unless it has to be done inside then cast iron. Sear, flip, rest, eat.
Cut a small onion in half and grill at the same time (or crimini or shitake mushrooms) if I feel like getting fancy.
Does an awesome job with NY strip about inch and a half thick. Mine is natural gas, so I don’t have much luck getting it hotter than 550-600 or so. With NY strip, I’ve been finding that about 4.5 minutes on each side gets me the perfect mid-rare without over doing the outside.
Not as much luck with ribeye on my grill...doesn’t get hot enough to really melt the shit out of that marble. Always ends up chewier than my wife and little ones will eat it.
After some time, I’m coming to peace with the idea that I eat my ribeye at restaurants and spend my home cooking efforts on NY Strips and skirts.
so ideally, it'd be over a blazing hot charcoal fire like you'd get in a chimney when first lit. Sear it well on both sides, then spread the charcoal out and let it cook until it's done to your liking.
If I'm making a bunch of steaks, then I'll shoot for the sous vide method to keep them all consistent.
I cook the steak in the oven at 275 deg until the center is 125 deg (I use a remote thermometer) for medium rare. Then I sear both sides on a hot cast iron skillet with a bit of oil. About a minute on both sides and I usually use tongs to sear the sides as well. Comes out fantastic. Everyone who has eaten my steaks rave over it.
Note: salt and pepper both sides of the steak (and edges if you wish) several minutes before sticking them in the oven. Comes out perfect every time. No need for any sauce or seasoning as it's a perfect piece of meat.
But if you are not set up for SV, the reverse sear is nearly as good. You have a lttile less control on your favorite “doneness” but it still comes out great.
But if you are not set up for SV, the reverse sear is nearly as good. You have a lttile less control on your favorite “doneness” but it still comes out great.
Agreed- Sous Vide is a steak cooking game changer.
But if you are not set up for SV, the reverse sear is nearly as good. You have a lttile less control on your favorite “doneness” but it still comes out great.
Agreed- Sous Vide is a steak cooking game changer.
53 deg celsius and 1 hour for 1.5 inch thick steak is what I do, but by the time I get a good charred surface on the stovetop the inside is already overdone.
Sous vide steak is more tender but not as flavorful to me.
salt them and put them in the fridge uncovered overnight. Steak needs to be dry to brown well and the hours in the fridge gives the salt time to get drawn into the steak.
It also helps to take the steak out of the fridge an hour before you cook it to let the meat reach room temp
No comparison. Preheat over 500 Degrees with Cast-iron inside to heat with oven, then take out and promptly cook over high heat. 8-10 minutes depending on thickness for medium rare. Stove-top Steak. - ( New Window )
53 deg celsius and 1 hour for 1.5 inch thick steak is what I do, but by the time I get a good charred surface on the stovetop the inside is already overdone.
Sous vide steak is more tender but not as flavorful to me.
I do something like that, but I mainly use a Searzall to paint the outside. I usually season before and after the SV and maybe even put a light coat of mayo or seasoned mayo on before the sear. Usually no problem with the insides or flavor.
SV IMO changes the exterior texture of the steak Â
If I'm cooking a bunch of steaks, then I love it, because I don't have to worry about overcooking anyone's steak. I get them to be base rare, and then finished based on preference.
When I'm just cooking for the family, though - in particular when I'm using steak I dry aged, the thought of having all that wonderful dried up outer edge of the steak being diluted inside a plastic bag doesn't sit right with me. Especially when we're talking about cuts that are very tender to begin with, and don't overcook easily.
Moderate/Heavily season with just salt and pepper
Make sure steaks are brought up to room temperature
Put on 500+ temp grill for 5 minutes on each side
Let rest for 10 minutes while you open bottle of red wine
I no longer enjoy cooking it at home because no matter the method, and I've tried them all (except sous-vide), the steaks are never the quality of a good steakhouse.
I am fortunate enough when traveling for work that I can usually get a meal at a place like Sparks, Del Friscos, Capital Grille, Peter lugers, Ruths Chris etc.
and all of them when you order a ribeye cooked medium it's so flavorful, tender, and perfectly done it's worth the price to me.
I can't get close to restaurant quality.
Mostly at home I'll cook steak tips, marinated in some marinade (teriyaki, italian, etc.) and those are great. Always on the grill.
but steaks, I really just can't compete, so instead of being disappointed I leave it to the experts.
Try buying a piece of good, dry aged prime meat next time Â
That's the major difference between the steakhouse and your home prep. It's not seasoning. And not really equipment either (although they have broilers that hit much higher temps than your oven ever wood, you can get there with your grill).
The main difference is the meat. I learned that one years back, when I stopped by Lobel's and picked up steaks that had been supplied to Peter Luger's. Didn't exactly nail the Luger's steak 100%, but came really damn close, and for half the price.
I no longer enjoy cooking it at home because no matter the method, and I've tried them all (except sous-vide), the steaks are never the quality of a good steakhouse.
I am fortunate enough when traveling for work that I can usually get a meal at a place like Sparks, Del Friscos, Capital Grille, Peter lugers, Ruths Chris etc.
and all of them when you order a ribeye cooked medium it's so flavorful, tender, and perfectly done it's worth the price to me.
I can't get close to restaurant quality.
Mostly at home I'll cook steak tips, marinated in some marinade (teriyaki, italian, etc.) and those are great. Always on the grill.
but steaks, I really just can't compete, so instead of being disappointed I leave it to the experts.
Completely agree, sous vide comes close and I think the way a steakhouse has the equipment to properly age top-shelf cuts of meat plays into it. A buddy of mine has one of these (Otto Wilde Overcharged grill) which can reach 1500 degrees and it comes pretty damn close but it's also $1200
Take out of the oven and let rest 10 minutes or so while getting a cast iron pan as hot as you can. Then sear on both sides for about 90 seconds each (and add a pat of butter when you flip).
link - ( New Window )
Cast Iron Skillet medium high. Coat steak in some olive oil and liberal helping of Kosher salt and fresh ground pepper. Sear each side for 2-4 min depending on thickness and then transfer the whole shooting match to the oven until desired doneness. For me about 130 degree and then pull out and rest for 5 minutes or so.
The grill is for chix, burgers, sausage, hot dogs. I cook flank steaks and similar cuts on the grill as well. But nice thick steaks....use a cast iron skillet.
2. Sear both sides (about 2 minutes per side using the sear burner on my grill)
3. Cook covered on the grill over indirect heat until the desired temperature. Sometimes I do this in the gas grill, other times I do it in a wood burning grill using mesquite or other hardwood.
Take out of the oven and let rest 10 minutes or so while getting a cast iron pan as hot as you can. Then sear on both sides for about 90 seconds each (and add a pat of butter when you flip).
This is how you do it. Havn't been able to get better results with any other method.
I like to use the tongs and place the sides on the grate for about 30/45 seconds to sear the fat.
Remove, wrap in foil and let rest for one minute for every minute cooked.
It has never failed me. Absolute perfection. I have cut back drastically on the red meat so every time I eat it, once a month or so, I will buy the prime ribeye or strip and it is a F ing treat. Pair with a twice-baked potato and a salad. Since I live at the ocean, I will pair with either scallops or the endless supply of varied shrimp here in Florida.
I don't complicate steak as it doesn't need to be.
Take out of the oven and let rest 10 minutes or so while getting a cast iron pan as hot as you can. Then sear on both sides for about 90 seconds each (and add a pat of butter when you flip).
Hmm. Never heard of this approach. I have a couple ribeyes for the weekend and will try it. Thanks.
Sorry phone problems!
Link - ( New Window )
Take out of the oven and let rest 10 minutes or so while getting a cast iron pan as hot as you can. Then sear on both sides for about 90 seconds each (and add a pat of butter when you flip).
This is what I do as well. I cook it at 250 and I don't let it rest (straight into a piping hot cast-iron pan), but I'll give your method a shot.
Crock pot when I have all day.
Crock pot when I have all day.
Man has enjoyed roasted beef over an open fire for about 15,000 years but only in the last 20 has the Internet intervened to describe in excruciating detail, like a chemistry experiment, how it should be done "properly". JFC.
Cut a small onion in half and grill at the same time (or crimini or shitake mushrooms) if I feel like getting fancy.
Not as much luck with ribeye on my grill...doesn’t get hot enough to really melt the shit out of that marble. Always ends up chewier than my wife and little ones will eat it.
After some time, I’m coming to peace with the idea that I eat my ribeye at restaurants and spend my home cooking efforts on NY Strips and skirts.
If I'm making a bunch of steaks, then I'll shoot for the sous vide method to keep them all consistent.
I cook the steak in the oven at 275 deg until the center is 125 deg (I use a remote thermometer) for medium rare. Then I sear both sides on a hot cast iron skillet with a bit of oil. About a minute on both sides and I usually use tongs to sear the sides as well. Comes out fantastic. Everyone who has eaten my steaks rave over it.
Note: salt and pepper both sides of the steak (and edges if you wish) several minutes before sticking them in the oven. Comes out perfect every time. No need for any sauce or seasoning as it's a perfect piece of meat.
But if you are not set up for SV, the reverse sear is nearly as good. You have a lttile less control on your favorite “doneness” but it still comes out great.
But if you are not set up for SV, the reverse sear is nearly as good. You have a lttile less control on your favorite “doneness” but it still comes out great.
Agreed- Sous Vide is a steak cooking game changer.
Quote:
Better than any other method, imo.
But if you are not set up for SV, the reverse sear is nearly as good. You have a lttile less control on your favorite “doneness” but it still comes out great.
Agreed- Sous Vide is a steak cooking game changer.
It really is.
Sous vide steak is more tender but not as flavorful to me.
It also helps to take the steak out of the fridge an hour before you cook it to let the meat reach room temp
Stove-top Steak. - ( New Window )
Sous vide steak is more tender but not as flavorful to me.
If I'm cooking a bunch of steaks, then I love it, because I don't have to worry about overcooking anyone's steak. I get them to be base rare, and then finished based on preference.
When I'm just cooking for the family, though - in particular when I'm using steak I dry aged, the thought of having all that wonderful dried up outer edge of the steak being diluted inside a plastic bag doesn't sit right with me. Especially when we're talking about cuts that are very tender to begin with, and don't overcook easily.
Make sure steaks are brought up to room temperature
Put on 500+ temp grill for 5 minutes on each side
Let rest for 10 minutes while you open bottle of red wine
eat...
I am fortunate enough when traveling for work that I can usually get a meal at a place like Sparks, Del Friscos, Capital Grille, Peter lugers, Ruths Chris etc.
and all of them when you order a ribeye cooked medium it's so flavorful, tender, and perfectly done it's worth the price to me.
I can't get close to restaurant quality.
Mostly at home I'll cook steak tips, marinated in some marinade (teriyaki, italian, etc.) and those are great. Always on the grill.
but steaks, I really just can't compete, so instead of being disappointed I leave it to the experts.
The main difference is the meat. I learned that one years back, when I stopped by Lobel's and picked up steaks that had been supplied to Peter Luger's. Didn't exactly nail the Luger's steak 100%, but came really damn close, and for half the price.
I am fortunate enough when traveling for work that I can usually get a meal at a place like Sparks, Del Friscos, Capital Grille, Peter lugers, Ruths Chris etc.
and all of them when you order a ribeye cooked medium it's so flavorful, tender, and perfectly done it's worth the price to me.
I can't get close to restaurant quality.
Mostly at home I'll cook steak tips, marinated in some marinade (teriyaki, italian, etc.) and those are great. Always on the grill.
but steaks, I really just can't compete, so instead of being disappointed I leave it to the experts.
Completely agree, sous vide comes close and I think the way a steakhouse has the equipment to properly age top-shelf cuts of meat plays into it. A buddy of mine has one of these (Otto Wilde Overcharged grill) which can reach 1500 degrees and it comes pretty damn close but it's also $1200
You guys can choose whatever grill method you prefer... charcoal, reverse sear, etc.
For me, I get my grill up to about 750 degrees. It quickly chars the exterior while leaving the center pink.