grape koolaid ftw. But I hear the adults say that MGD compliments perfectly.

Nope, really shouldn't spend more than 3 or 4 mins in there anyway unless it's huge.

yet another reason to get the instant read therm

pop it in a few spots and get an overall picture in like 10 seconds

not a big deal cooking a thick steak for yourself, a lot tougher cooking a half dozen to different levels for guests

even steak chefs at some high end restaurants use them and these guys cook high dollar steaks all night long every night

The chefs that use them are probably inexperienced. Cooking a steak to the degree you want sounds intimidating in the beginning, but after a while it's second nature. Don't buy a therm, learn to tell by touching. Also, if you need to use a thermostat every time, you are probably not experienced enough to use it correctly.

I like a Malbec with steak.

This is solid. With the fillets I made yesterday (pictured above), we had a Barbera, and it was a perfect fit.

uh, what? Costco is much better value. No way a $24/lb tenderloin from whole foods is 2.4x better than costco USDA prime or choice.

I don't.

I haven't had costco. BTW, you don't think whole foods' prime beef can beat coscto choice beef? ... ;[

that has nothing to do with value.

Then why was choice mentioned? Who wouldn't pay 2.4x for prime over choice?

For wine, generally a really big red, like Cab. Malbec's good too. Milder reds like Pinot will be overpowered by the beef somewhat. Of course none of this is a huge deal so if you really like a particular mild red go for it.

lol, if you're paying 2.4x more for prime over choice, you are getting SERIOUSLY ripped off. Fresh Direct sells prime NY Strip for $17.99, choice for $12.99. So my answer is, pretty much no one would spend 2.4x more for prime over choice. Or at least they shouldn't.

You're not supposed to salt it again after wiping off the pre-salt. At least that what I think was said earlier in the thread.

Bordeaux, nebbiolo, or Rioja, probably in that order.


No.

Tip for those of you wanting to create a good crust. Add some butter (3-4 Tbsp) to the pan about 2-3 minutes before the steak is done. The butter should brown quickly in the hot pan. Spoon the browned butter over the top of the steak repeatedly. This makes a nice brown crust on the steak, but smokes the hell out of your house.

what is considered reasonable as far as $/lb for a choice or prime filet?

Yeah, don't add any more salt.

lesson learned, at least it wasnt the most expensive nystrip in the world.

The best way for steaks to keep their flavors is by getting a good char on 1 side of the steak. You can season them however you like. I like to do spice rubs. The way I cook my steaks is first I coat them with a little bit of canola oil. Then I season them. I make sure the steak is @ room temperature before I put it on the grill. Once it's on the grill, I let it cook until it's charred on one side. After a flip, and you only want to flip it once, I check the steak by pushing down on it with my finger. If the meat is firm and bounces back, that tells you how much the steak has been cooked. The harder the meat, the more cooked through it's going to be. Once I remove the steak, I let it sit for a few minutes. That helps keep the juices in. I studied Bobby Flay's videos on Food Network.

i figured i would just quote these again because 250 posts later people still seem to be asking questions which are answered in these vids.

I tried the over salting technique for lunch today and have the pics to prove it.

I just bought cheap steak ($4/lb) from the store:


Salted the one on the left with sea salt and left the other one naked.

Let them sit for about an hour and rinsed off the salted one and patted it dry. The texture was a little firmer from the control steak and it was noticeably darker.


Seared them and then finished them in the pan after reducing the heat by adding some water to cool the skillet. The unsalted steak seared a little more.


Let them rest for a bit...


and then cut through the thickest parts.


I didn't add anything to the steaks except for some olive oil prior to cooking and tried them both unseasoned after. The salted steak was a little more tender, but was too salty for my taste.

Question. How many of you eat steaks rare and how many here eat it medium rare? I normally have mine done medium.

Some sites claim the 'perfect' steak is done rare and some others claim it's medium rare.

I guess I'm the crazy one, but I actually put salt on my steak AFTER I've cooked it. I just sear it on the grill at a really high heat (medium rare - medium). Let it sit a few minutes. Then add whatever salt/pepper I want. I'm no chef, but they turn out great (choice quality steaks from Sam's).

For those of you who have tried and like the oversalting+washing method:

How salty do you normally like your food? Do you frequently add salt to your meal?

I'm pretty indifferent, either rare or medium rare is good for me

Depends on the steak. Usually I order medium rare, or medium medium rare.

I don't think I've ever ordered a beef steak rare.

Or maybe I did for kobe.

It has to be warm to hot throughout for me. I don't want a cool center.

it's a steak dude not a compass