Looks great hoagie as per usual

I think you've already been given good feedback on the steak. next time, season those mushrooms and give them a few minutes to soak up whatever fat you cook them in. they look close to raw.

props on posting humbly and accepting feedback.

Doing 2 ribeyes with my dad tonight to show him ducasse method in advance for a party they are throwing this weekend. He is making 8 steaks so I’m giving him a quick lesson on what I’ve learned here.


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Lkj: def what nuggetz said about the mushrooms. Perhaps a little higher heat too.

Miami: ducasse seems like a huge ordeal with 8 steaks unless he’s cooking in a commercial kitchen.

went to the local grocery and saw this sitting there at 10.99 a pound labeled as "New York Steak", clear ribeye and marbling looked good for the price. Two steaks wieghed 3.9 lbs so these were pretty thick



The whole process was full of **** ups. I had to freeze it, and it was almost 2'' thick so i ended up defrosting for a couple minutes in the microwave, ruh roh.



whatever, rested and trimmed

oven at 225 and pulled at 115, rendered the trimmed fat and seared in that, rested and seared again with just butter. This was my first attempt at a medium heat sear with butter. I was happy with the results and the flavor, it also didn't smoke out my apartment which was nice



A lot of the time the cap ends up being more well done, especially around the perimiter, so when i sliced this off the side of the cap i put the camera down and just attacked so this is the best interior pic you get



outside of tasty bite



sticking with team pan but switching to butter from gs oil

How did you shuck the lobster?

He is not. I thought with 2 skillets going it wouldn’t be that bad? Maybe 8-10 min per steak at 2 pans totaling 32-40 min then sear them all at the end for 1-1.5 min per.

Still no go?


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Put the tails in boiling water for 30 seconds then used kitchen shears to open up the shells. I messed it up as I usually do so if there's a better way I'm all ears.

For multiple steaks I would use the oven to bring to temperature and then do the final 2 minute sear one by one. That should make the process much more hands off.

miami: def doable, but oven followed by sear seems a lot easier.

big: looks excellent. I don't mind some of the cap being more well done at all, it's usually still tender and delicious.

Gonna to show him both methods tonight and he can chose which to do for the 8.


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One reverse sear which had a really nice crust but slightly more cooked than I would prefer (they eat medium). The ducasse was great interior but slightly less good crust.

Ducasse



Reverse sear




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Miamicheats I'll let the resident experts step in. That looks good and would be very happy if someone gave me that. I do think there slightly undercooked by the standards of this thread and not enough sear. I think the issue may be too much moisture. I'd pat dry as soon as I buy, salt and pat dry at least one time before cooking and prior to final searing.

only thin steaks at WF tonight. experimented with a new method. started by searing each side for 2 minutes in smoking grapeseed oil then lowered heat to medium and cooked each side for a minute in butter. posting results in the interest of steak science.

Well it certainly doesn’t suck. That’s pretty damn amazing for such a thin steak. Maybe slightly over temp? Sure wouldn’t bother me.

First time ever doing the reverse sear method so go easy on me.

Got a small ribeye from the supermarket.
Patted down dry, seasoned
Oven at 225 degrees for roughly 25 mins
Pan sear with butter baste, didnt time this played it by ear

Overall think it is slightly overcooked? Tasted fine but generic, next time need to add more flavor

Steaks don't mind being left in a warm-ish oven as the others are seared. That should take some pressure off.

I had Denver Steak a couple of weeks ago. It was good, and fairly cheap. I'm getting more this weekend I think.

What is a Denver steak?


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i think it comes from the chuck. looks like a strip, but more marbled. Can be a bit chewy but worth it for the taste.

The Denver Steak is the same as the flat-Iron steak. Many ITT (including myself) are flat iron fans.

This looks absolutely perfect for a salad.

+1

How do you deal with them? I usually score the middle lightly and then rub instant coffee onto the steak and sous vide it over night @ 129 before tossing the whole thing into fridge or freezer and just cook sear it later.

Haven't cooked a steak in a little so I got a 1lb and about 1 1/4 inch ribeye from my local publix.

I was kind of pressed for time; sous vide for 2 hours at 127 then worked really hard to get as good a sear as possible. Grapeseed oil and then second sear in butter. Was damn tasty too.

Didn't really feel it was worth posting, but it was pretty tasty. Definitely glad to have tried it.