Grain-fed is corn-fed?

EDIT: Isn't corn the predominant grain in grain-fed beef?

If you served me my steak with pineapple and melon, sex would be off the menu sunshine.

Emerilware is good up to 450 degrees. http://www.emerilware.com/faqs.php

Currently getting yelled at because I'm on this forum and not talking to her. Sex is looking less likely at the moment

Green beans good though yes?

Oh look at that. I guess I'm basing that on antiquated equipment.

Green beans perfectly fine yes.

I really like some peppery watercress with a steak, a great combo.

Seriously though, had you seen something similar with the pineapple / melon somewhere before or was that made up? I mean WTF??

memento, i'm not one of those no sauce on steak folks, but damn that's a lot of sauce. Looks great though. Oh, and seeing pics of cooked steak w/o seeing the inside is like watching porn w/o cumshots.

Yeah, I really should have taken a picture of the inside, but it was getting cold!

A quick google image search of "steak bearnaise" shows pics with steaks smothered and without, so I'm still good with it. That's how they taught us when I was taking classes at The French Culinary Institute, so that's how I do it.

you mean grass fed, right?

looked really good, as does all your food. the general rule i use is the leaner the steak the more sauce you should add. this is especially true for a nice fatty, rich sauce like bernaise.

personally, i'm more interested in your method for cooking the fries.

Is there any particular tips for cooking especially fatty cuts like Wagyu?

Cooked a Black Angus Rib Fillet and a Wagyu Sirloin tonight using exactly the same method. (Roughly 30 secs/side pan sear followed by ~2-3 mins/side in the oven to finish). I left the Wagyu both on the pan and in the oven slightly longer thinking the fat would melt/render through a little better with slightly more cooking time. (May not be using terms properly)

The rib fillet turned out absolutely perfectly, nice textured crust, beautiful and pink in the middle but the wagyu was very lackluster, didn't crust properly and came out almost as if it had been boiled/stewed a little which was disappointing given it was was the significantly more expensive piece of meat.

make sure the beef is room temp or even slightly warmer, for really good peices of meat, Ill put it on top of the stove, near the little exhaust vent while the oven preheats, so it starts rendering a little more then normal, then I dry the **** out of it, and salt it

I posted with the steak instructions... Cut fries, put in a bowl of cold water and rinse the starch out with three changes water. Dry fries and fry at 325 until just taking on color. Then fry again at 375 when it's time to eat, toss with kosher salt. They really come out well.

To those hating pineapple with steak:

A grilled pineapple goes really, really well with steak.

I like to cut the pineapple into 2 large pieces, squared off on both ends so the top looks like thus:

/------\
/_______\

Rub the larger sides with a mix of nutmeg, cinnamon, black pepper, little bit of brown sugar, hint of ginger if you got it (not required imo, sometimes preferred with out).

Rub the two pieces together on both sides and grill. Very good.

holy ****, I saw this on some PBS show, with a whole pineapple on a spit, and tried it out, unreal. I did lose the ginger and used cayenne and salt, but it was ******ed good

Oh I wasn't hating, genuinely intrigued really. I know pineapple works well with gammon, never ever heard of it with steak.

I don't think it's something I'd ever try, not because I think it would be awful, but because when I make a steak there are other things that immediately spring to mind I guess.

Melon on the other hand I'm not going to budge on, that's just not right!

All,

Here is a ribeye done using my normal steak cooking method, ~7 mins total in a pan for a 1.25lb ribeye, then rest for ~10 mins. No ovens, broiling, etc.

diablo: looks awesome. would be better if it were a filet, though

El Diablo, that looks mighty, mighty good.

Yeah, that looks perfect.

You took the worst approach possible with the sirloin. The more marbled the meat the closer to rare it should be cooked. This is why Peter Lugers refuses to cook a steak above medium rare. (Or refused to in the past, I heard they may have changed this policy.)

awesome job ED. i'm jealous.

i think it would taste much better with a really good cut of ribeye - that ribeye looks like it has hardly any marbling (unless it's a camera issue).

Fellow steak lovers,

Thanks! I hope everyone continues just posting rando steaks they make in this thread, I'm def enjoying seeing those.

Here is the technique used for the steak above.

1) Let steak come to room temp. Rub w/ olive oil, sea salt, and pepper.
2) Pre-heat cast-iron pan to high
3) Minute or two on fat strip (til the edge is sorta browned)
4) ~2 min on high, side 1
5) Flip, ~1.5 min on high, side 2
6) Turn temp down to medium, another ~1.5 min on side 2
7) Flip, ~1-2 min on side 1 (based on doneness touch-test - this time was 1.5min)
8) Rest ~10 mins

On the side is some spinach quickly sauteed w/ olive oil, garlic, soy sauce, chili flakes

deros,

Crappy iPhone camera issue. One of these days I'll take pics w/ my real camera, or more likely just get an iPhone 4 which has a reasonable camera on it. I'm just always more focused on eating than good picture taking, though.

The ribeye was delicious with some nice marbling. This is the Whole Foods bone-in ribeye they sell for $9.99/lb regular price here.

But based on your post I think my next steak will be an expensive dry-aged ribeye from the fancy butcher.

The thing I like most about cooking steaks that are <1.5 inches is you can finish them on the pan, which maximizes the flavor that a good sear brings to a steak while keeping the inside nice and tender.