Cooking A Good Steak
02-13-2018
, 11:26 PM
Quote:
I took my 15 oz boneless ribeye from the fridge and seasoned liberally with course kosher salt. I let it sit approximately 20 minutes before patting it down with paper towels and then added course ground black pepper.
I set the cast iron skillet on high heat until it started smoking, put in some vegetable oil, and then put the steak in. Let it sear for about 45 seconds and then flipped. I added a couple tabs of butter and started to baste and then flipped again. This time 1 minute on each side. More basting. I think each side hit the cast iron twice. I finished with hitting the fat caps on the sides. I plated, put 1 more tab of butter on it, and let it rest for 3 minutes, tented with foil.
Crust:
Cross Section:
EMC:
I ate it after fasting for 23 hours and it was delicious. A much better steak than my last 2 attempts.
Couple questions:
1) I used vegetable oil because it has a higher smoke point. I know this isn't a health sub, but are there healthier oils I can cook with that have a high smoke point? Oils with more monounsaturated fats.
2) There was a lot of juice on the plate despite letting it rest. Steak was still juicy in my opinion but should I have let it rest a bit longer?
Thanks!
I set the cast iron skillet on high heat until it started smoking, put in some vegetable oil, and then put the steak in. Let it sear for about 45 seconds and then flipped. I added a couple tabs of butter and started to baste and then flipped again. This time 1 minute on each side. More basting. I think each side hit the cast iron twice. I finished with hitting the fat caps on the sides. I plated, put 1 more tab of butter on it, and let it rest for 3 minutes, tented with foil.
Crust:
Cross Section:
EMC:
I ate it after fasting for 23 hours and it was delicious. A much better steak than my last 2 attempts.
Couple questions:
1) I used vegetable oil because it has a higher smoke point. I know this isn't a health sub, but are there healthier oils I can cook with that have a high smoke point? Oils with more monounsaturated fats.
2) There was a lot of juice on the plate despite letting it rest. Steak was still juicy in my opinion but should I have let it rest a bit longer?
Thanks!
Looks great man. I think I’d probably do a couple more minutes on the rest.
I’m not totally sure but I think polyunsaturated fats are the new cool “healthy” fat. If so, grape seed oil is your jam. Avocado oil as well. Both have higher smoke points than vegetable oil.
But let’s be honest, I’d cook in motor oil if the sear and flavor were better.
02-14-2018
, 01:28 PM
02-15-2018
, 03:27 PM
02-16-2018
, 03:51 PM
One of my aged bourbon ribeyes I’m going to salt now and do a Ducasse on tomorrow.
Here’s a Ducasse variant from the dude that dry aged steaks in a room where the walls are made of Himalayan pink salt.
https://m.youtube.com/watch?v=vbrq-DKSXPw
Doesn’t use butter but the technique is similar. The one has a somewhat spotty sear but these still look nice.
02-16-2018
, 09:46 PM
Ducasse part deux:
went lower temp than last time. despite basting, wasn't able to sear one spot.
interior was pretty good though.
EMC
went lower temp than last time. despite basting, wasn't able to sear one spot.
interior was pretty good though.
EMC
Spoiler:
02-16-2018
, 10:22 PM
02-16-2018
, 10:47 PM
02-16-2018
, 10:58 PM
02-17-2018
, 02:57 AM