Steak Thread!

[Genx87]

I cooked a 2.3 pound ribeye last week. Costco had this 3 pack of ribeyes that weighed 7 pounds. I had to try it out.

Seared each side for 2 mins on the grill then baked at 425 for about 12 mins. It produced a nice medium rare with a pink strip. If I were to do it over I would keep grilling it instead of baking. I think that big of a piece of meat would be better served staying on the grill.

 

[Ns1]

While I'm a fan of the classic AB/hot heat method of cooking a steak on a cast iron pan, for apartment dwellers or non-smoke loving folk, I've had a lot of success with the butter method outlined:

http://forums.egullet.org/topic/119838-the-best-way-to-cook-a-thick-steak/

The crust really is spectacular and with the med-low heat, smoking is to a minimum.

holy hell the piece of meat in that thread is BEAUTIFUL

 

[NetWareHead]

you should make bacon in the pan immediately. and then take the bacon out, leave the bacon fat in, and stick the pan in the oven at 300 or so to let the bacon fat really cure into the pan.

Thats not going to work either. Putting a proper seasoning on a pan takes time. I cooked bacon, eggs, sausage, and other foods on my pan for a few months and slowly built up a layer of seasoning. Cooking bacon once won't do it.

 

[TangoJuliet]

While I'm a fan of the classic AB/hot heat method of cooking a steak on a cast iron pan, for apartment dwellers or non-smoke loving folk, I've had a lot of success with the butter method outlined:

http://forums.egullet.org/topic/119838-the-best-way-to-cook-a-thick-steak/

The crust really is spectacular and with the med-low heat, smoking is to a minimum.

holy shit that is making me hungry! I think I am going to try this method first (tonight).

Here's my method. Everyone i've made it for said it was the best steak they've ever had, regardless of what quality meat I use.

-Use a thick cut, I prefer ribeye. Cover steak in coarse sea salt. Let sit for 30-40 minutes.
-Rinse of all of the salt under running water. Make sure no salt is left on the meat.
-Dry the meat as much as possible with paper towel
-Heat up a mixture of butter and oil on a skillet at the hottest setting (probably different if you're using gas)
-Sear the steak for 2 minutes on each side to create a nice crust to help lock the juices in.
-bake @ 300-350 until desired.

In my experience, this method creates the most tender meat imaginable while keeping a perfect consistency all the way through. I like my steak medium rare and with this method I don't get the over cooked outter layer I'm used to when I order out.

So you sear it and then just put the pan in the oven for "x" amount of time?

Steak.

You want to talk steak?

Let's talk STEAK!!

You don't know STEAK until you had one of THOSE:

Click for the full glorious picture.


/thread.

mmmm steak

 

[ponyo]

Steak.

You want to talk steak?

Let's talk STEAK!!

You don't know STEAK until you had one of THOSE:

Click for the full glorious picture.


/thread.

Your steak is average at best. Look at the other steak in this thread. That's beautiful steak.

 

[Ns1]

Your steak is average at best. Look at the other steak in this thread. That's beautiful steak.

this

the egullet steak is fucking beautiful.

 

[TangoJuliet]

this

the egullet steak is fucking beautiful.

yeah the marbling of that steak is glorious.

I'll post some pictures later when I start cooking around 7 or so.

 

[Ns1]

I read through the eGullet thread and I have seen a few high end steak places employ that butter basting method.

I must go home and do this now.

 

[artvscommerce]

So you sear it and then just put the pan in the oven for "x" amount of time?



mmmm steak

Yeah. The salt is key though. That's what dries out the exterior of the meat allowing it to lock the juices in. It's important to time it just right, since if you don't leave the salt on long enough it doesn't make the meat nearly as tender, but if you leave it on too long, the meat will taste salty even after you rinse the salt off. 35 minutes is probably just about right.

 

[Imported]

I need a cast iron pan.. but afraid it'll set my smoke detector off. They're super sensitive and go off when I sear scallops. D:

Super embarrassing in an apartment!

 

[sixone]

Montreal steak marinade > *

 

[Number1]

Your steak is average at best. Look at the other steak in this thread. That's beautiful steak.

Well, are you going into steackphile territory here?
I mean come on, look at all that filet mignon.
A full one inch tick, 1.1 Kg of steak goodness, that's 2.42 pounds of meat in your country.


OMG

It was SOOOOOO good.

 

[Ns1]

Well, are you going into steackphile territory here?
I mean come on, look at all that filet mignon.
A full one inch tick, 1.1 Kg of steak goodness, that's 2.42 pounds of meat in your country.


OMG

It was SOOOOOO good.

Well you claimed it was the second coming of christ

"You don't know STEAK until you had one of THOSE"

 

[rsutoratosu]

I like the alton brown dry aged steak better.. with the chimney i got up to 1000 degrees

http://www.foodnetwork.com/recipes/alton-brown/dry-aged-chimney-porterhouse-recipe/index.html

 

[bigrash]

MMMM steak!

Now I need to cook me some.

 

[ponyo]

Well, are you going into steackphile territory here?
I mean come on, look at all that filet mignon.
A full one inch tick, 1.1 Kg of steak goodness, that's 2.42 pounds of meat in your country.


OMG

It was SOOOOOO good.

I'm sure it was good. I wouldn't pass on it if it was offered to me for free or at a good price. But I wouldn't give that steak a second look if I saw it for sale at a store. I would move to the next item. But that other steak? I would grab that before anyone else and put it in my cart to buy. You're in a steak thread and post a picture of average steak we see at Costco and other stores pretty much all the time. It's nothing special. It would be the same as you posting in a sushi thread and you posting a picture of a sushi roll you bought at Costco or some other store and proclaiming it as something great. We know great steak and meat when we see it. Unfortunately yours wasn't it.

 

[waggy]

I like the alton brown dry aged steak better.. with the chimney i got up to 1000 degrees

http://www.foodnetwork.com/recipes/alton-brown/dry-aged-chimney-porterhouse-recipe/index.html

I am so tempted to try this. just seen this episode the other day.

holy hell the piece of meat in that thread is BEAUTIFUL

OH MY GOD.. I WANT!

 

[Ns1]

OH MY GOD.. I WANT!

1 (28 oz.) Bone-in Rib Steak $79.98

http://www.lobels.com/store/item.aspx?item=9

To all: if you fuck up an $80 piece of meat, you are an asshole.

 

[waggy]

1 (28 oz.) Bone-in Rib Steak $79.98

http://www.lobels.com/store/item.aspx?item=9

ack.

:hmm: hmm my kids don't need to eat the rest of the week..


wow. i love that site. some of those steaks are amazing (and expensive $200!)

 

[Ns1]

n/m

 

[Baked]

Look at the marble on that piece of meat! That's USDA Prime plus right there! Sometimes they sell USDA Prime at Costco, but doesn't have as much marble as the one in the pic.

 

[Ns1]

Look at the marble on that piece of meat! That's USDA Prime plus right there! Sometimes they sell USDA Prime at Costco, but doesn't have as much marble as the one in the pic.

USDA prime + dry aged + top tier butcher = $40+/pound for premium dry aged rib eye.


I was at costco yesterday and I think the prime beef was something like $17/pound. Passed on that, but racks of lamb looked awesome @ $9.99/pound.

 

[Cerpin Taxt]

I thought I knew how to get a good seasoning on my cast iron skillet, until I used this method:

http://sherylcanter.com/wordpress/2010/01/a-science-based-technique-for-seasoning-cast-iron/

From now on, this will be the only way I treat my cast iron. The seasoning is remarkably superior than my previous bacon fat/lard/shortening/avocado oil/etc attempts. Flaxseed oil. Period.

 

[TangoJuliet]

1 (28 oz.) Bone-in Rib Steak $79.98

http://www.lobels.com/store/item.aspx?item=9

To all: if you fuck up an $80 piece of meat, you are an asshole.

I'd rather pay $100 and go to Luger's. That way I can ensure I won't F it up.

 

[Ns1]

I'd rather pay $100 and go to Luger's. That way I can ensure I won't F it up.

it's actually a bit cheaper from Luger's online too

2 USDA PRIME dry aged bone in rib steaks (averaging 30-32 oz. each).
$134.90 + Shipping


http://www.peterluger.com/ourmeats.cfm