Pauwl: Phew, nice save!

Phresh: Yes, coarse salt like kosher or coarse sea salt is what you want to be using, not fine grain stuff like table salt or fine ground sea salt.

So take your steak out, sprinkle a bunch of coarse salt and grind some pepper on it (I like to pat it in just a little), flip it over and do the same on the other side. Then let it come up to room temp for about an hour. Then do this.

Okay, okay. Correct if wrong.

1. Put the bigger Kosher salt grains and pepper on the steak and let it sit for an hour. I don't wash it off and pat it dry or anything.

2. To render the fat I hold the sides onto the burner for a bit.

3. Cook each side on medium for 2.5-3.5 minutes.

4. Take it out and let it sit for 10 minutes somewhere (not on the floor, not in the toilet, but probably on the counter?)

5. TURN THE HEAT UP HIGH AND COOK IT FOR A MINUTE ON EACH SIDE

I love it when a plan comes together.

set it on a plate (not paper btw) and make a tent with foil

No pics, but I did a reverse sear on a charcoal grill and the crust had a really strong smokey flavor and the steak was probably the best thing I've ever eaten.

Picked up this fat boy at Publix. Thick cut with relatively flat top and bottom sides all in one intact piece. An ideal cut imo.



Wrapped it in foil and put it in an 180^ oven for 20 minutes.

Before messing with the steak I sauteed some onions and squash. Cooked the onions for about an hour and fifteen minutes. They look burnt but they're not really and I prefer them this way. Just takes a long time to cook them. I did the squash while the filet was resting. Squash was just ok probably should've baked them a while to see if they would crisp up.

Removed the steak from the oven and patted dry then threw it in a skillet with olive oil. This one was thicker than usual so I seared it a bit longer (along with leaving it in the 180^ oven 5 mins longer than usual) and ended up overcooking slightly for my preferences. Finished both sides with a coat of butter+15 second sear.





EMC!

Top 5 in thread. Crust is perfect. Interior perfect.

Don't really love filet, but that thing is cooked perfectly imo. Nice job, especially on the crust.

Looks amazing. Get him an undertitle.

nice scotch, one time phresh!

scotch: Only because you said so, I guess I could see that being SLIGHTLY more done than perfect. But damn that looks delicious. And those onions are exactly like I like them.

Phresh: Yep, you got it. If there's not a ton of fat in the pan from the fat rendering, add a little extra oil or butter or something. Unless you get a really thick steak, err on the lower side of the cooking on medium time. 5 minutes rest in the middle is probably enough. Don't need to turn it ALL the way up to high, and if the steak is on the thinner side, go for more like 45 seconds instead of a minute. Rest a couple minutes (I just put it on the plate and get any other stuff together, take it to the table etc, however long all that takes) before cutting into it. Also, during both the cooking and the searing, move the pan (or some people move or press the steak a bit) around a bit to make sure all of the steak is getting contact w/ the fat.

Thanks, El D. I have 4 of those little tiny eye of round steaks to get through still, but then I'll go to the meat shop up the street and pick up a nice rib eye for you guys.

I know it's scary right now, but we'll get through this.

Scotch: Looks near perfect. Very nice looking steak

Damn Scotch's looks incredible

Phresh,

Here's an idea for those eye of round steaks: http://thepioneerwoman.com/cooking/2009/01/steak-bites/

Thanks. I just might try that one.

Phresh,

Also a great chance to use your beloved Johnny Salt!

I'm all over it. My phone takes crappy pics, but I'll try and capture this.

I guess I cooked them for a bit too long, but it still had some pink to it.



It tastes good.

"some pink"? Huh, looks kinda blue to me...

Appreciate the compliments on the filet. I'm glad this thread introduced me to cooking a steak on the skillet, I have now converted a few friends too.

Bonus pics:

omfg i want that so bad

Just throwing more <3 your way scotch. Crust is perfection.

just a quick question for the searing -> oven (80°C / 176°F) guys:

do you let the meat rest (at room temperature) after it reached the preferred core temperature in the oven?

Yes. No matter what method you use, after you are done the steak needs to rest so the juices redistribute evenly throughout the meat.

let's say you sear for 1 minute each and leave it like 30min in the oven.
how long would you let it rest after that?