oven worked 100x better than the ducasse method. just got the cast iron blazing hot, seared, threw into 500 degree oven for 2.5min/side.

Yeah, ducasse is very difficult to pull off.

Hoagie, gobbo:

I think he was referring to the 60% or so of the steak that is well-done. The first picture looks like delicious duck breast.

El D, Gobbo,

Dudes. When I see this thread has new posts, there's a short list of names that, when I see one of those names as the most recent poster I think "sweet, awesome looking steak is afoot!"

I've been sorely disappointied twice tonight. What gives.

He's probably referring to the thick overcooked grey band at the edges of the steak. Techniques like the reverse sear allow you to get nearly edge-to-edge consistency, so your whole steak is medium rare instead of just the middle half.

And it doesn't look awful, it actually looks pretty good. The grill marks are ballin, obviously, and the rub is pretty tasty looking.

We're a bunch of steak snob *******s in here now.

*edit* basically the grunching combined with your "i be grillin" swagger put people off. We've spent the last 18 months perfecting our art and have collectively cooked a metric **** ton of steak with every method we could find. Some work much better than others...

On the plus side, at least you didn't grunch and include "searing locks in the juices" in your post

searing is a myth, it's all about poking holes to let the seasoning get into the steak yo

don't forget about pounding it with a meat tenderizing hammer first

3 times now.

Those who can, steak.

Those who can't, post.

It's possible since the steak was sliced on a bias that the gray band appears thicker than it is due to the angle of the the picture also

So has anybody tried cooking their steak using palm oil?

I live in china and still have access to this stuff though it fell out of favor a while ago in the states due to it being extremely unhealthy.

I promise you though, all my steaks are american and come directly from costco on my twice-yearly trip back.

I've found that you need a very large steak, and you need the temp to be a lot lower than you think it does.

Haven't posted in awhile, but have been cooking steaks on the reg still. Here's a few from the last couple weeks. Mostly ribeyes.

pic 4 is un****ingbelievable

Some days are better than others. After I went running for a long while, I decided I deserved a reward. Went to the grocery store to find contre-filet at a great discount. Cuts were slim/disapointing (as they always are at the grocery store anyway) so instead of buying these sad 4$ cuts, I decided to buy a roast of that same meat instead, and prepare it for two.

Not as good as a Rib Roast, but a great feast for 12$

whoa

omgomgomg

karma,

niiiiiiiice!

If that wasnt cooked sous vide I'm ****ing flabbergasted.

holy hell, instantly hungry

Simple oven really. All that is needed is a lot of time. Time to get the meat to room temp, time to cook it up to 120F at 170F in the oven (took almost 3h for that small piece), time to let it rest (45 min in this case)...

then cast iron job with a lot of butter. Let it rest for another 5 min. Cut

All, thanks for the kind words. Learned everything in this thread, glad you all appreciate the results I now share.

you've got to be kidding me

purely epic

That makes sense then.

Bravo. Top 5 in this thread.

amazing, karma.

quick and dirty choice tri-tip steaks. steak with side of steak imo. 60s per side after ~2min on low-medium.

@ devilbiss
pic 3: is that rice? can you tell me how to make it ?
pic 4: what kind of onion mash-up is that? also, can you tell me how to make it
(if thats not by public agreement, maybe you can pm me).
pic 8. what spices did you use for the potatoes? cause it looks so brwon and sandy and glazed (it looks great).

aesome pictures!