Cast iron has about a third of the thermal conductivity of aluminum. But given the thick charred grill marks on the mangrate steak posted ITT, that seems to be a benefit rather than a drawback.

thread on 4th page

costco ribeye, 20 minutes in the oven at 185, finished in cast iron in olive oil and butter

You can tell when the wife's away. No salad or green chite, just a steak on a plate and the tv remotes.


Steak looks good btw.



My wife & sprogs are leaving for a month soon. Gonna unleash the grill/smoker with a fury. I'm thinking porterhouses. Any green chite will be chimichurri sauce or the label on a beer bottle.

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Checkraise, are you sure that's a ribeye? Looks more like a sirloin to me.

Ok so I got a grill for fathers day.. I've only ever cooked burgers and dogs on a grill before as I never had a grill.. without having to plow thru this thread, in which I probably will anyways, tell me WHA?TS THE BEST WAY TO COOK A GOOD STEAK!!

Some say no salt, salt, olive oil etc.. I want to get good at this ish so let me know!!

Best method is outlined here.

any ideas for flank steak on the grill?

Don't overcook it. Flank steak should be a little under medium.

Usually stronger marinades or rubs are good on flank steak. I like kalbi myself. Marinate overnight.

Some store bought marinades are ridiculously salty, especially the soy sauce based ones, which seems to be most. Overnight may be too much. Salt, pepper, oil. Flank steak is usually an inch or so thick, so you'll be able to get a good char on the outside while keeping medium or less in middle. Make a chimichurri sauce or something similar for extra flavor on the plate if that is what you are looking for.

That looks great, my birthday is coming up i think i will treat myself.

the most important thing with flank steak is to cut against the grain when slicing....also, slice at an angle.

Anyone have a convenient reference for how to determine the grain of a steak in order to cut against it?

Look at it.

Okay, thanks for the assist. Seriously, though, I'm not a cooking ****** in most respects, but I always see this advice on certain cuts: Cut against the grain ... I've never seen a picture or been shown what that means.

Here's the last pic in the thread:



Which way do you cut this to cut against the grain? Grain is up and down so left to right? Or with knife parallel to board front to back?

Not that it matters but I have really bad eyesight.

Something like a fillet doesn't need to be cut against the grain, it is already tender. The cut against the grain recommendation applies more to thin, tough cuts of meat where the grain runs horizontally like skirt or flank steaks.

you dont really need to worry about cutting against the grain with a fillet/ribeye/strip/etc, although you can slice it on a slight angle to shorten the fibers some. With something like a flank steak the fibers run along the steak instead of up and down, so if you cut it with the grain you get really long stringy bites. Cutting across the grain shortens the fibers and makes it easier to eat and more tender.

From looking at googled pics of flank steak it appears probable that I'm instinctively doing it right, next time I cook one I'll try and figure out if I can actually see the grain.

Typically in the sizes flank steaks are sold, the fibers are running lengthwise.

Just want to say the advice in this thread has really raised my steak game.

Growing up my mom just cooked it until it was done all the way through, so that's the way I assumed it should be done. So many overdone steaks over the years - it's kind of sad, really.

Made a strip steak today - salted first, then the salt rinsed off and patted dry. Medium hot skillet, brushed on a mixture of olive oil, fresh ground pepper, fresh ground sea salt, and garlic power, seared on both sides about 4 minutes a piece, made a pan sauce and mashed potatoes/cauliflower to go with it.

Forgot to take pics, will have to do that next time, but it was excellent and my boyfriend has been thrilled with the improvement.

Just wanted to thank the many people who have given great advice in this thread.

I'm the worst on the planet on remembering to take pics but I made two ribeyes that I'm proud to say would've made my top 10 in the thread I think.

One interesting thing I've encountered with sous vide... When I rest the steaks and then when I carve the steaks (what I typically do when I'm feeding lots of people) they look ridiculously overdone which I deemed nearly impossible when I cooked them at 125 sous vide then in the pan for 1-2m a side on medium. Then when they sat on the cutting board for a minute or two the juices seemed to situate so that it looked normal. No idea what went on exactly, but after it was all said and done it looked absolutely perfect.

Just wanted to say I clicked this thread to read the Gobbo post, because this is a man who appears to know good steak.

gobbo how long are you leaving the steaks in the water oven?

It's Thai peanut sauce, specifically used on salads. Has a bit of a spice kick to it. Highly recommended.

I'm trying another ribeye tonight, a bit thicker than usual. I'm going to cut off the fat to render it. I'll try and take pics.

Usually best to just trim the extra fat, not cut it off completely.