Bus,

Both. Read this thread to learn how to cook a steak properly.

Anyone want to extract what the community wisdom has settled on for being the best method, ie, instructions or link?

gm,

I believe Freakin' or someone did that LESS THAN A PAGE AGO. You ****ing lazy ingrate bastards don't deserve the benefits of this thread! But it makes me sad to think of the poor steak you might ruin if I don't help. So here's a link to my last post w/ detailed step-by-step instructions: "reverse sear stovetop technique." That's just one of many excellent techniques (slower-cooked Ducasse method, stovetop + oven, grill, smoker) covered in this thread.

No need to read the link. For best results, throw it in the microwave and press the "Popcorn" button twice.

My first real effort at cooking steak on the Isle of Man: https://www.facebook.com/media/set/?...8&l=0f0b4dc28d

If you want an EMC, you can download the original versions of those photos (uploaded in high-res) and zoom in, imo.

Josem,

Mmmmm, looks tasty. What kind of steak is that and what doneness? A little hard to tell from those pics. How was it?

it's a filet. looks medium rare but it's hard to tell

I was aiming for medium rare; the one with bread on the plate in the background was supposed to be medium well done. Cooked it for several minutes in the oven, a little longer than normal (at lower temperature) because the fire brigade came to visit and check it out.

For the newbies, the choices for cooking a steak are, in no order:

1. Grill. Grill your steak. Get a hot grill (500) sear that bitch and cook it a couple min a side with the lid shut.

2. El Diablo Method. Render your fat strip on the side of the streak as the pan comes up to medium. Then cook your steak on medium heat a couple min a side. Remove steak and let rest while pan comes up to ****ing hot. Sear that bitch.

3. Oven method. Sear on super hot pan. Have oven set to 500/broil. Sear first side, flip. Then put entire steak + pan in oven for a few minutes.


Thats basically the gist of it. Salt when you take it out to come to room temp. Butter can be added at the end if you want.

3. Starts on a stovetop over high heat, if that wasn't clear. And I've personally had better results with medium-high instead of high heat.


For oils, don't use anything with a low smoke point. Extra virgin olive oil is a big no no, but regular olive oil is fine.

Clarified butter (easy to do) added to the pan halfway through cooking process will produce the best crust, generally speaking.

If you're doing a whole roast, traditional advice is to start at super high heat then turn it down, but this produces a larger gray band of cooked meat. Instead, start at a low heat (175-225F) and cook until roast is 125F, then rest for appropriate amount of time (10-30 minutes, depending on size) and finish on super high heat to get a great crust without the gray band.

ty, v nice. similar to what i do now but i have never done the rest + re-sear thing, which looks great. i also notice you use no butter, and that your clean plate (lonely bone is hilarious) has almost no juice on it, a key and necessary sign of success, imo.

Would an infrared thermometer work? I found one for 18$

Just purchased a De Buyer 5110.36. After researching i went with a carbon steel. It will be primarily for cooking steaks.

What do you guys think?

http://www.bakedeco.com/detail.asp?i...ord=de%20buyer

no

Internal temp is what matters. Infrared thermometer measures surface temp.

Looks nice. It should work great for steaks, just don't wash it with soap just liek a cast iron, obviously.

It won't hold heat as well as the cast iron but will probably heat up quicker. It also likely won't take seasoning quite as easily.

I think most restaurants use carbon steel for steaks instead of cast iron.

I actually have been using a cast iron forever, I figured I would finally mix thing up a bit. Its really like the same **** though. You just hear all this **** about carbon steel.

I figured seasoning would be a bitch.

I've been in the market for a larger cast iron pan. I haven't been a fan of what I've seen from Lodge. Just ordered the 13.5" Wagner polished. Will let you know results.

Recent strip for lunch:

Frying:



Resting:



EMC:



I bought a slab of ribeye from Costco last week, choice, $89. I got 10 steaks out of it, close to 1 1/2 pounds each. At these prices, why would you eat chicken?





The package on the upper right is the fat that I trimmed. Saving it for a sausage we plan to make.



$9 for a beautiful steak dinner for two seems like a decent bargain. (One of those easily feeds my husband and me for dinner.)

Also picked up some prime sirloin which I recommend.

here´s my traditional everyday argentinian steak

How will you keep your 9 steaks after you've eaten the first one? This part always stops me from buying more than one.

I vacuum sealed all of my prime Rib-eyes i got and threw them in the freezer. Steaks have been great with no real noticeable drop in quality

I live in the sticks, which makes a large stand alone freezer a must. I bought so many groceries last Thursday that I began to fear on the way home that I would need to defrost the freezer when I arrived at 3 AM. (Still adjusting to my son and his fiance being home from college for the summer.)

I managed to do a lot of rearranging and get everything put away. It helped that I could put the meat in the extra fridge until I could vacuum pack it. The husband defrosted it by the time I got up the next morning. Love that man.

It's super easy and pretty quick to defrost vacuum packed steaks by throwing them in a bowl of cold water.

yeah vacuum seal is almost required for storing steaks properly

My belly is a much better way to store steak.

ent,

That strip looks perfectly cooked. How exactly did you cook it? Only thing I would change is stand it up in the pan for a minute to get a little color on the edges too. But overall that thing looks just perfect - great sear, juicy med-rare middle, and very minimal gray ring. Nice work. Those ribeyes look mmmmmmmm.

Pretty standard. Medium high heat cast iron, no oil. Started it on the fat edge. You can see the char on the fat edge in the first picture.



I started it with the thermometer probe in place. Sear fat edge, side one, side two. Pop it into a 425 D oven until temp hits 120. Take out and rest at least five minutes under tented foil.

I think it's much easier to get that thin outside ring when you start with a steak that's minimum 2" thick.