I just cooked a steak that I'm too embarrassed to post.

Big gray band, no sear, and half the steak is overcooked. The only redeeming qualities are that is was seasoned to my liking and it's still beef. I've had worse steaks, just not that I've cooked myself.

BJ,

Don't worry, there's always the next steak. I cooked one last night that I was thinking about not posting, but here it is.







this was team pan, but the thickness of the cut was uneven.

after cooking however many steaks over the past few months, my advice for how to cook a good steak is:

• If you have the equipement: sous vide and sear. this is the easiest and most reliable method, and great if you are doing several steaks at once.
• If you have a thick steak: set oven to 225 and cook steak until center reaches 105, then sear
• If you have a thin steak: just do the whole cook in the pan on high, searing and bringing inside to temp at the same time

Of course pan-only reverse sear and Ducasse methods can produce great steaks as well, but these definitely take more practice. Can't really speak for grilling.

I tried some porcini powder which i thought was pretty good

econ,

Good times when that's now your disappointment steak!

I agree with your recs as far as ease of cooking. But in terms of taste, for me:

grill > pan > oven > SV

So I think it's very worthwhile to learn how to cook a steak well on a grill or pan.

Some quick pics on my whiskey aged ribeye:





The smell of bourbon and aged beef is surreal. I’m excited, as I think with the cheesecloth outside the meat has dried out to a lower depth, which should improve the final yield.

How much longer until we get to see the result?!


Sent from my iPhone using Tapatalk

^BDV how many days has it been?

Since DEC 27th, so about 25 days. Gonna go at least another 2 weeks.

https://www.instagram.com/p/BeQ4r2RBnei/

^wow

BD needs to be in thread title somehow.

Ha. So I found some steak pictures that predated my time ITT (back when I learned the Alton Brown Sear/Finish in the oven and thought I was God’s gift to steaking). What follows isn’t pretty.

Smear the steaks with butter because why not?



This sear seems legit.



Mangled interior actually isn’t cooked too badly. But I have no idea what I was doing while cutting this.



So yeah, my steak game would be bad and I should feel bad without this thread.

Yep. I'm definitely on team hanger. Pretty much the only thing I order at classic french bistros besides duck and cassoulet.

I agree. As a goof or a serious experiment, has anyone every tried to cook a steak in a cast iron pan that you put on top of the grate of an old fashioned charcoal grill (i.e., a Weber)

I've done the Ducasse method before. My wife likes the results better/more tender but I find the crust to be a little underdeveloped. I think it's the best method for ultra-premium super fatty beef like pure wagyu (not even the American Angus/wagyu hybrids they call American Kobe).

I stopped doing it because it was so labor intensive and because it caused entire apartment to smell like butter for the whole day.

I think MSG is one of the best seasonings ever isolated by homosapiens and the science against its use is super thin (basically non-credible). In fact, given the incredible longevity of Japanese people, I am guessing MSG's harmful effects, if any exists, is negligible.

However, there is such a strong prejudice against MSG I just never use it because people literally stop eating when they taste it.

Okay, I lied. I just tell people I added chicken stock/boullion, tomato sauce, or whatever happens to make sense, not MSG. I just don't mention some of the most popular "natural" ingredients (tomato in pasta sauce for example) has naturally occuring MSG. Come to think of it, I am willing to bet there is a positive correlation between the popularity of a dish and its (naturally occuring) MSG content.

In fact, once you start looking into what foods contain MSG, you become horrified and starve yourself to death or you accept it's just plain delicious.

Seems like a feature as opposed to a bug!

^^Thats too much.

Your Alton Brown steak doesn’t look that bad.

Oh sure, it was tasty enough from what I remember, but I obviously didn’t know what I didn’t know in terms of what is possible in crust development.

About to do a butter/beef fat pan cook (all medium) on one of my aged prime strips.

BDV,

You sure are one prolific steaker!

With my share of fails! This one got away from me. Went medium the whole way until the deepest interior was mid 120s. Pulled it and after carryover cooking it spiked to 145! It is a thick steak but wow.

Go, go, go!

Am I an enabler?

You all are! Not that I mind.

See above, tonight was a sad trip to medium-well land.

That's how you season a goddamn Steak!

BDV,

Hey, it happens to us all from time to time. Just make another one!