Freakin,

"after most of it is rendered and the chunks of fat start getting darkbrown or black I pull all the pieces out"

Another bonus, snacks to eat while the steak cooks!

sorry I don't take very good pics, or know how to plate food, but just a quick tip I like.

If you're using an outdoor grill, try leaving the lid open while grilling. It will help get a nice sear on the outside without over cooking the inside.

some cheap strips from Publix




as close up as I get

TC,

Nice!

I did not! Actually I stood it up on end so as to render the fat cap.

Sweet, another excuse to go buy some steak.

Found this thread about a month ago and tried my cooking my first steak on the stove in a long time. I always remembered hating the taste of them when cooked this way. I think the main problem was cooking the food like my mom always did. She would over cook everything lol. I even remember her taking steaks out of the freezer and putting them straight on the grill. lol. Last year i have been watching the cooking channel and trying some new things. so heres what i did.

1) bring steak to room temp
2) salt and pepper steak
3) heat pan then add oil
4) cook steak 2 min a side
5) i should of let rest but i pretty much cut into it right away. i wanted to see how it looked on the inside lol






any tips for improvement will be welcomed

mainly use a much thicker cut, and your pan might not be hot enough.

I prefer to use the smoker. You also get bonus points for being more caveman-like and manly:

Hi guys,

Love this thread and has made me try and cook a good steak. Tried for the first time tonight and did the Heston method I saw (leave in the fridge for 2 days, leave out to warm up to room temperature for 2 hours, smoking hot oil in the pan and flipping every 15-20 seconds)

Steaks before



Steaks after 2-3 minutes in the pan, while resting for 5







Average iPhone pics.

Steaks were a little too medium for me, like mine a bit more rare but flatmates said it was one of the better steaks they've had.

is it just me, or is north american meat infinitely more gorgeous than any other type?

grando,

Certainly way better than what the Euros in this thread post!

Maybe, don't really know how it is in the US. But obviously you can get great quality meat in any Real country if you go to the right place. Most people, including in the US, eat like **** and don't care/know better so the average quality in average store is not usually very good, but if you go to higher-end supermarket and ask for the right stuff you will definitely get quality meat.

But you're probably right. It's kinda sad actually. Steaks here in decent supermarket are usually thin, way under 1 inch thick, flaps of meat (what Interbeed and newfie posted). There are no quality classes like Prime/USDA. Only thing specified about the cut is whether if it is from the tenderloin or from the sirloin. ****ty quality sirloin costs like 20€/kg and tenderloin is about 30€/kg. Basically if you want to get good stuff you have to specifically ask them to cut you what you want the way you want it or to go to a fresh market place where you can buy it straight from the butcher. So yeah, quality what people buy on average is unacceptable, but if you know what you want you can still easily get the good stuff.

I think going directly to a butcher (not a meat department in a market) is your best bet in any country.

You can get a good look at a butcher's ass by sticking your head up there. But, wouldn't you rather to take his word for it?

+1 to steaks in my country (Australia) being annoyingly thin in general. This is definitely true in supermarkets but also most butchers. Unless you specifically request a thick cut you're usually picking from relatively thin ones. Also since most butchers close at around 5pm here, any last-minute decisions to have steak usually have to be supermarket bought.

Luckily, thanks to this thread and the reverse-sear method, I can still cook some pretty decent thin steaks! From a couple of nights ago (crappy iphone pics disclaimer):

Looks good to me, Roy.

Roy,

That looks fantastic.

i fat guyed in a little coat last weekend in a leather coat and now i have bruises on my biceps.

Ty sir - if it wasn't for your 800 posts on the reverse-sear method ITT it would be a much sorrier looking couple of photos.

Been craving a steak after reading through this thread so I hit the store on the way home. The good steaks were cut thin and overpriced so I bought a chuck roast (I know...) because it had decent marbling and was about 1.5" thick. Filled a cooler with hot water about 130, put the meat in a ziplock with some salt and garlic and let it sit for 2 hours. Patted it dry while it rested and then seared both sides.

I didn't document the process because I wasn't planning on posting , but it came out fantastic so I snapped one of the final product.



It was very tender and tasted great.

been MIA in this thread for a while, but thought I would post some argetinian lomo

sorry for being out of focus

Fellow Americans,

Reading this thread today, I got inspired to go buy an American steak. Actually, I was grocery shopping and saw bone-in ribeyes on sale for $11.99/lb and couldn't pass them up. This is what America had for me:

1.35lb of bone-in ribeye steak about 1.5" thick:



Rendered fat on edges for a long time, 3 mins each side on medium, rested 5 mins, 1 min each side on high, rest a couple more mins. Sauteed some onions in beef fat and butter to go with it:



Blurry EXTREME MEAT CLOSEUP:


Delicious.

I must be the only one who can't cook steak in this thread.

Even my new cast iron fillet the other day produced a **** job. I think it's to do with the gas pressure on my stove though as I don't think its high enough and I am not getting enough of a flame to heat the pan up. Think I'm gonna get a steak today and try sticking the pan in the oven to heat up as the oven works fine. See if that does the trick until I can get someone out to look at the stove.

That looks solid again Diablo.

oh my ****ing god diablo

Basically any beef that is not European is great.

South American/North American/Australasian is all very good from my experience, and I assume Japanese would be similarly high quality.

Coles have some above-average vacuum sealed "speciality" Angus steaks that I found while in Melbourne recently, I assume you can get them in Sydney too. I have photos of the packaging and results at home which I'll share if you have difficulty finding them.

They had much better thickness than the ordinary stuff.