Here was the finished product last night. Took pictures of the process with my real camera but left it in the kitchen and only had iPhone with me while eating


And made homemade doughnuts for dessert, which were unbelievable

mmmm mmmm goood

i wanna try to make those french fries

crustacular

Do you think I could save this photo to my phone and then ask the waiter to show it to the chef next time I order a steak somewhere?

I'm gonna start using butter at the end of all my searing. it makes such a huge difference for forming a crust

making steaks monday traditionally, so i'll see how it works then

*edit* hoping it doesn't make a pan sauce too rich

also, steak was cooked sous vide around 127-128F, which definitely came out TOO RARE

Aiming for 131F next time. Post-cook searing was less than 2 minutes in the pan total (including edges) and had little effect on overall done-ness

I usually put Lea and Perrins Worcestershire Sauce on my steak and let it marinate for 20-30 minutes at room temp, then sear it on the grill. After watching videos and reading ideas throughout this thread I bought a Choice Ribeye tonight and tried the method of kosher salt and pepper with grapeseed oil massaged in on both sides, seared on high heat on the grill, with melted better spooned over top the steak as soon as I took it off the grill. Results were pretty meh tasting to me. Tasted too bland for me. Maybe the pan to oven combo just works way better or I did it completely wrong or something, but the flavor was nothing like what I was expecting, or what I get from a quality restaurant. I still love this thread though and all the ideas in it. Sorry for no pics

looks good, but did you let the meat rest for a bit after cooking?

Just cooked a ribeye in ghee, highly recommended. Brings all the flavor of butter without the problems of butter's low smoke point.

not sure if people in this thread said to sear the steak on high heat on the GRILL, then just spoon melted butter over it.......think u sear it in the pan and towards the end of the searing before the oven, spoon melted butter over it, not from the grill, but i could be mistaken......

I sorta got the idea from the Gordon Ramsey video from the first 10 pages ITT. He just seared his steak in a cast iron pan, and dropped some butter in at the end at titled the pan towards him to spoon the butter out and put it over the top. I figured searing was searing, so I did it on the grill and spooned freshly melted butter over it as soon as it was done. The steak wasn't bad, it was just bland tasting

DI: I was so hypnotized by his beautiful steak I didn't even notice that! Yeah, looks like it perhaps could have used some resting time.

gm: Most all of the techniques in this thread result in a steak with the flavor of, well, steak. What do you mean when you said it didn't taste like a high-end restaurant? If you order just a plain steak from a steakhouse, steaks made like in this thread should taste pretty much the same. If you get a steak "dish" at a restaurant w/ lots of seasoning and sauce, then of course it'll taste very different.

All,

Recent posts inspired me to have a ribeye last night. 1.15lb, $16.99/lb at Whole Foods.

Rendered fat off the edges for a couple minutes
3.5 mins each side on just a little higher than medium
Rest for a few minutes
Sear 1 min on each side on high w/ a little butter added to pan
Perfect medium rare, delicious. Looking at these pics wants me to start using my real camera to really capture the color and deliciousness of these steaks.

The steak:

Cooked:

Cut:

Served:

EXTREME MEAT CLOSEUP:

re: butter and crusting, the Ducasse method uses medium heat in a skillet to develop the crust with the butter. by the time the butter is beginning to reach its smoke point the steak is being flipped and the butter is replaced, leaving fresh butter for basting while the second side cooks.

if you look back to that egullet link, the guy did 10 minutes per side. that's unheard of to me, even with a 2+" thick steak. i've dialed that number down a bit, but the truth is it really needs time to develop.


edit: very nice wow!

el D, you're unfairly good at that. Its like your steaks are on a whole other level from mine

peatr,

Thx, but I don't really do anything that's to be "good at" here. I think you were doing bone-in steaks, which is going to be a little tougher to get as even a crust, but I've done those in the pan as well w/ decent results. The only thing I'm doing that requires any "skill" is I'm touching the steak during cooking to gauge its doneness. But for a thick ribeye a little over 1lb using the technique above, 3.5 mins per side on med/med-high followed by a minute on each side on high always leaves me w/ a very nice and tender medium rare.

drain out the fat before deglazing the pan then emulsify in fresh butter.

awesome thanks for the tip.

cooking up some filets tomorrow night and will probably make a port wine reduction

Lighlty smoked and seared some steaks again. Had the smoker going last week but only dl'd the pics today.

Smoked at ~190 F for 30 minutes:



Sweet Maui onions. I grow my own


After smoking:








EMC:



I think I've got this pretty much dialled in now & they came out delicious. Def reccomend it to anyone who has a smoker or grill.

Yes, I ate 'em both. Buuurrrrp

dogs,

Wow.

I like the direction this is turning. Smoked steaks are definitely under utilized and absolutely delicious.

Add some lemon pepper to the butter and WS and you have my steak sauce recipe

Wow smoked steaks just destroyed my mind. Going to have to rethink the direction my life is going at present.

It's like sous vide...but with ****ING SMOKE. YES WE CAN IMO!!!

Dogs - Looks perfectly cooked and reliable. Winner winner steak dinner.