thesilkworm is the definition of hitting the ground running. have a nice life dude

tonights dinner

Did you cook the onions and shrimp in whatever was leftover from the steak?

yessir

Thats what i thought at first, but i was hoping they were blackened shrimp. :/

is that still like refrigerator temperature in the middle?

I've been searing for 45sec/side and then cooking in a 450 degree oven for 90sec a side and still cooking my steaks through way too much. These are 1"+ ribeyes and strips.

I don't get it, I've been getting great crust, and everything I watch/read seems to say my times are on the low end to get a medium-rare steak. I've been heating the cast iron up in the oven beforehand and just throwing it into the oven after searing. I'll just keep reducing the time spent in the oven by ~15sec/side til I figure this bad boy out.

I don't see any reason to use the oven at all for 1" thick steaks.

Like truly 1inch thick? I that's pretty thin you know.. Get thicker steaks LDO. There's no reason with that amount of time that you should get over cooked steak.

I used to do sear on high for ~30 seconds then flip then immediately into the oven on broil for 3 or 4 minutes at least and get a nice med rare steak

I mean I don't get out the ruler but they're not thin steaks at all

Weird.. Maybe try going right into the oven after the flip..

That's what I'll call the Alton Brown method.

So sear 45 sec, flip and oven immediately. Don't bother flipping in oven.. I'd say 3-5 min in the oven maybe, just how good are you at testing the steak by feel?

Holy crap those 72hr ribs were so freaking delicious. made some SV carrots too that were excellent.

http://www.seriouseats.com/recipes/2...ts-recipe.html

First time cooking a steak in probably like 6mos, but the food in the thread has been ridiculous I had to get in on it.

Picked up some prime ny strips from costco




I don't have a cast iron so it's tougher to get a great crust, but the reverse sear method gave me a pretty good result.







EMC:


Was delicious. ANd those alexia onion rings were an awesome side suggestion.

Great thread, keep the amazing pics coming guys.

Steak enthusiasts,

It's been a long time since I've fixed myself a steak but reading this thread had me in the mood. Picked up a NY strip from whole foods, and, about half way through eating it I remembered to take pictures. First time with the reverse sear. This was also my first time with this stove (a gas stove) and I was impatient/hungry and didn't let the pan get hot enough before searing. I also ended up with a little white/grisly fat, and the steak came out between medium rare and medium, I usually go for between medium rare and rare. Lasly I think I should have rendered the fat for longer on this one.


All that being said it was a delicious return to steak eating, and those potatoes (http://thepioneerwoman.com/cooking/2...-hot-potatoes/) which I've talked about before have gotten even better now that I cover them with grated Beecher's flagship before putting them in the oven.



Now the steak:


Closer to the meat:


and EMC!!!

I have been lurking this thread for a long time and been cooking steaks on a stainless steel pan, they don't look as pretty as what you guys have been getting.

So I finally ordered a pre-seasoned 12" lodge cast iron pan.

Also got one of those jackard tenderizers for when i get cheaper cuts of meat for other purposes.

Thanks for the information looking forward to sharing.

Tried adapting the Ducasse method for a thinner steak by combining with a reverse sear.

- Medium heat, lots of butter, 4 mins per side with occasional basting
- ~10 min rest
- replace with clarified butter / ghee, heated to smoking hot
- seared 45 sec/side




It came out medium (which I don't mind) but the crust was ridiculous, easily the best I've got so far. It might not look it because it doesn't have that blackened look, but that was properly crunchy like it was breaded and deep fried or something. Chicken fried steak FTW

Nothing wrong with a stainless steel pan if it has a nice heavy bottom......

And goofball, I dont know if its your camera bro but that steak looks medium to well. Still looks nice and juicy so I would eat it anyway!

Butter for the win!

Holy crust Batman!

so after seeing the pics i've been trying to find a video of A5 wagyu being cooked, but with no avail thus far. anyone got anything?

that crust is *insane*

you can knock on that crust with a knife.

I just put them in the over for 10 minutes on each side and they are great.

Trying this tonight. Will report back with pics.

Tried that ducasse (sp?) method with some 2" bonless ribeyes.

I went against the directions and gave it a bit more time. Probably an extra five minutes on each side was a bit too much. They tasted great though. I need to do a better job of seasoning on future steaks.







Forgot an EMC.