If you're aiming for medium rare - warmish center but still pink - I would try this method again but go for about 20 minutes in the oven. I would also bump up the temperature to 180-190. Then sear. I've used this method a couple times with good results and posted, you can also search this thread for scotchnrocks who's done the same thing.

I'm not a big fan of that pan, either. Yeah, you might get "grill marks", but you don't get much of a crust on the rest of your steak. I think the pan might also make it difficult to get good results using just high heat on a thin steak.

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going to the Prime Rib for Valentine's with gf (she loves steakhouses).

2011 Zagat #1 steakhouse in Philly -- DC -- Baltimore.


Anyone ever been?

I'm obi getting signature prime rib over my usual ribeye. And they have some kind of signature potato skins i'm intrigued about.

never forget 2/6

Lol @ those google images

omg i just lost it

Lol has partygirl been back since?

I feel kinda bad

I've been. You will not regret the prime rib.

I will also say you will not regret the prime rib.

aight no 2/9/2012 never fogetting me b/c I'm still new at this

****ty iPhone pic



EMC, this was a boneless strip, seared at 45sec/side and then in the oven at 400 for 1min/side

Been to the Baltimore location a few times, though never ordered the prime rib. Great steakhouse with a cool old-school atmosphere, never been disappointed in the food. If she's into steakhouses she'll probably love it.

Great thread! Always loved steak, never knew how to cook them. Tried the salt method in the OP on some strip steaks during superbowl and they turned out as tender and juicy as ribeye... so I'm hooked. Plan has been to try a bunch of cheap cuts and see what I can get to taste good. I agree entirely with the consensus that a good cut is where it's at, but not everyone can afford $16 filet every night.

Last night I tried a huge 1+ inch thick beef chuck roast ($4.99/lb) and immediate regretted that decision. To be fair I probably didn't get the grill hot enough, but it probably would have been a disaster anyway. Just way too sinewy and tough - ended up feeding it to the dogs. Good thing I also cooked a ribeye for comparison.

Tonight I found a nice looking round sirloin tip ($5.88/lb) and it turned out pretty good! It wasn't as thick (probably 1/2 inch) and I seared it 3-4 minutes each side in a pan. Very yummy, would recommend. Only bad thing is there was quite a lot of juice (probably water) that ended up all over my plate after I let it sit 5 min. Maybe I need to salt longer (salted one hour).

I've also got a couple 3/4 inch chuck eyes ($5.88/lb) in the fridge. Will post TR tomorrow.

I've never been a fan of cooking chuck like a steak. It's much better imo cooked low and slow (like in a crock pot).

This thread gets much much better the later you go. The OP should probably have a huge disclaimer saying DONT DO THIS, THERE ARE MUCH BETTER THINGS LATER.

We really need a volume two

I guess I need to get better at fat rendering, quick and dirty tips from anyone?