Sear for 45-1:00 per side while pushing down. And dry the steak THOROUGHLY right before the sear.

I've had good results using large amounts of butter and a stainless steel pan rather than cast iron. I set the oven lower, as low as it will go, and shoot for a peak temperature of around 125-128. So I pull it when it's 123ish. I then let it cool down for like 20 minutes until the temperature is about 115 or so. I melt a few tablespoons of butter in a medium-medium high stainless pan, and let the butter melt and boil. When the butter stops boiling there's no more water in the melted butter and you can add the steak. Make sure you pat it dry before you put it in. I've found that this develops a crust at relatively low temperature very quickly, around a minute a side. Pressing down in the middle of the steak helps make the crust even (probably more important for ribeyes than strips).

Others ITT seem do do well with cast iron but I never have. I've had to use very high heat with pretty spotty results. Butter and a heavy-bottomed stainless steel pan really changed things for me.

Here's my best effort (aside from my quite literally hack job of carving) with the technique described above. I think it works best with very thick steaks and roasts but can work with thinner steaks as well.

What is that jar of Ragu doing in your kitchen?

Steak = nom nom awesome

durango, Roy, ET, karma:

Some really impressive steaks, YUM!

My oven method is to set the oven at 170F and pull at 110 to 115 (depending on the cut)...dry the steak as well as I can before searing and I sear in a cast iron at med-high heat 60 to 90 sec a side with all kinds of stuff; bacon fat, normal butter, higher smoke point oils and have got great crusts out of all of them. I use the bottom of a pot to apply pressure when searing ribeyes.

Also between oven and sear I let it rest uncovered, usually about 10 minutes

no way. between med-rare and rare.

need to use a sharper knife when slicing next time though. really is crazy how much nicer steak looks when it's cut clean. never realized it before this thread.

This is just sad.

^ makes me wonder what the value of some of the meals produced ITT are....

that slice on the left looks like pork tenderloin

That steak is like 1lb easy.

Cooked a bone in ribeye tonight (accidentally for a total of 6 hours, only wanted to do 3) then seared with duck fat to see how it would turn out.

Tomorrow I'm going to make the last of the 14 rib-eyes I bought a few months ago. I only posted pics of the first attempt ITT because honestly most are just not worthy, but here is the one that turned out the best.



For some reason it looks 10x better on my phone than on my computer. Just way more color/pink to it. Kind of sad that my S4 beats out my less than 2 y.o. gaming laptop.

I cooked every one so far using the oven first then searing, but want to try something different for this last one. I'm not going to fire up the grill for 1 steak, but I was thinking the reverse sear that is done all in a pan..

Could someone link me to a best post ITT on how to do it?

DW, what temp did you cook that at? it looks fantastic.

WOW!! That's glorious.

How's about bacon fat and butter, as well as rendered steak fat with regular basting?

That's what I'll be cooking steaks with tomorrow. Quite psyched!!

124* for 2 hrs. Seared in clarified butter.

The camera pics don't look nearly as good on my computer as they did on the phone:





Made the onion and blue cheese sauce and added 9g of sodium citrate to 1 cup of heavy cream to prevent the sauce from emulsifying. The sauce was a little too rich for me but still great.

Photo isn't the best.

54C

and was the crust formed solely during the sear, or is it partly a result of the long slow cook?

Image of the steak drying pre sear

http://imgur.com/AxIpvie

Tbh I don't think the sear is my best effort, made a rookie mistake by going for my smaller cast iron and when I threw in the pan it only just fit, even with weighting I think some parts were raised so the contact wasn't uniform.

thanks.

I know we've been over this before, but what was the consensus for best knife set under $200? I need to buy some in the next couple days.

Steak knives or actual food prep knives?

both. was figuring I could get a 12-20 piece set that has everything including 6-8 steak knives.

I honestly just use 1-2 knives 99% of the time for food prep. Unless you are doing crazy **** all the time, I dont really see the need for a lot of special knives. Better off just getting 1 really good knife for 100-150 and a set of serving knives for 50, imo

Getting a set of chefs knifes is typically a bad idea for a cheaper price. The knives are invariably ****ty. Get one good chef's knife for $100-$150 and it'll serve you better.

Edit: LOL we even had the same price range.

I feel bad for those who frequent the internet and have not found this thread.