db,

Very nice! What doneness were those? Look a little bit on the rare side for me, but can't really tell for sure. Look great, though.

loving that second steak devil

From a Culinary school grad, former restaurant owner and Alabama redneck that has killed and cooked all kinds of stuff here's all you need for a perfect steak. You're doing it way wrong if you cook on a grill lol.

1. Good cut of meat
2. Coat in olive oil ,kosher salt to taste and MUSTARD (not french's the ground kind)
3. Room temp is best but not necessary. Wrap it in cling wrap or throw it in a ziplock and put it in a sink full of hot water to get it to temp before you season it if in a hurry. A good cut doesn't need marinading.
4. Sear for 2 min each side on high heat in a CAST IRON SKILLET then broil for 1-5 min per side depending on thickness and desired wellness in your oven.
6. Top with salted butter

Thanks for clarifying things.

First one was closer to rare than medium rare and the second was a solid medium rare.

Cooked a filet tonight reverse sear style using the oven.

Steak after patting it dry




Then salt and pepper and wrap in foil. Place on the oven rack for 15 minutes at 180^


Cooked approx 2 mins each side in the skillet with olive oil, ~30 secs on the edges. Rest for 10-12 minutes. Baked potato with a couple hundred calories on top.



EMC!

Anyone want dinner at my place in Vegas just lemme know. Portioned out and ready to sous vide and I wanna finish it before I have to freeze it.

Ugh looks beautiful. Can't wait to cook a steak in my SVS. Have some boneless beef ribs in there for 48hrs so far. Gonna eat them for dinner tomorrow

Why can't I be Gobbos next door neighbour

Gobbo seems to think raw is rare?

big difference between raw and rare guys............

half the steaks itt would be sent back in any decent restaurant by any customer who knows the differnce...imo

This is a beautiful steak. Cooked exactly how I like it. Perfection!

great work scotchnrocks. very professional looking steak.

Great looking steaks by devilbliss & scotchnrocks!












PS: gobbo, I'm looking up flights right now.

Gobbo, I got a SVS for Christmas and have been using it constantly for smaller stuff. I wondered how I was going to deal with a big roast or tenderloin, like this one. Are you saying you're cutting it into a bunch of smaller portions before putting in the svs?

I guess that makes sense because I don't even know how you'd go about vacuum sealing the whole thing...

Yeah I cut it up into about 4 roasts and the chain and vacuum sealed them all separately.

@everyone,

Thanks for the tips. I have very much enjoyed this thread and the input of others to my questions. I am going to get a cast iron skillet (cannot believe that I don't have one, I have a wok for goodness sakes) this weekend and try out cooking a good steak. I have always liked steak but have never taken the time to learn to cook it properly. Very stoked. I will take pics and report back.

Oh man, I envy you.

Remember that if you feel like you're going to screw it up, just think about baseball.

Do most of you guys not put any fat on your steak prior to searing it? Or is this mainly because of the popularity of the reverse-sear method which renders some fat ahead of time?

I put my fat in the pan, not on the steak. Ghee ftw.

After trimming the tenderloin I have some nice fat I put in the freezer to render out when I cook in the future.

My first post in this thread I think. Picked up a nice ribeye today. Used the reverse sear method. Turned out very well, but I don't have a cast iron pan so can't achieve the same sear that some of you guys can.

Let sit for an hour or so with some salt:



Rendered some of the fat, then 2-3 minutes each side at low/medium. Rested for 5 minutes, back in very hot pan for about 45 seconds each side. Rested for another 5 minutes. Result:



Served with sweet potato wedges:



And some salad (sriracha mayo for dipping the wedges):

Solid first post ITT imo ^

tsw,

Very nice.

That's like Johnny Chan posting "hey guys, first post about poker ever, what do you think about this hand I recently had against Erik Seidel in the WSOP Main Event?"

golfclap

To the guy who heaps praise on the Alexia onion rings - do you bake 'em, or deep fry 'em? I discovered tonight that my local Safeway sells them. I bought a bag, may bake them tonight.