I've tried to do some searing and here is the problem I've found. If you look around the Internet, you see people saying to sear anywhere from 30 seconds (Alton Brown) to 4 minutes (Gordon Ramsay) per side. Clearly, these chefs are operating at different temperatures and probably with different thickness of steaks. They also seem to disagree on finishing the steak in an oven or on medium heat in the cast iron skillet.

Does anybody know where I can get a better understanding of the ideas behind the concepts so I might be able to figure how to sear properly given my own circumstances?

I did the Brown method, and while delicious, I would prefer more crust and less smoke. Yes, this thing smoked like you would not believe. I had my smoke alarm off temporarily, so no big deal, but I did need a fan to blow the excess smoke out the front door.

My next attempt will be more like Ramsay's method, and then I will fine tune it to fit the steaks I buy.

I think the only way to get it right is to play with things like temperature, oven vs. stove top, and whatnot, and not look for the one magic way that is the most perfect way on earth to cook steak. Individual preference is so important in food, and if you use trial and error to find out what you like, you get to eat your attempts. Nice problem to have!

here in New Zealand of lot of people have tomato sauce (ketchup) on everything. When we first had a dinner party here I made Eye Fillet Steak with a wild mushroom and parmesan crust and one of the guests asked for tomato sauce before he even tasted the dish! wtf! it still happens here sometimes.

Slightly OT but what are people serving as accompaniments with their steaks?

I generally go with a fairly simple Greek style salad, which whilst fairly healthy and tasty is a little boring.

Any suggestions on what to serve with steaks to give the dish a slightly more refined/gourmet feel. Eg if cooking for a date/dinner party etc?

I like asparagus because it's easy to make. Just chop the ends off, rinse with cold water, then throw in a saute pan with olive oil and move it around every minute or so until it's done.

Garlic toast/texas toast is always good with a steak too.

Never tried straight up sauteeing asparagus without blanching it first... does it cook through?

Potato is a fairly traditional accompaniment but if you don't want to do fries, baked potato, or mashed, you could try a potato dauphinoise which is a fancy name for scalloped potatoes but it looks and sounds cool.

I think a mixed saute of mushrooms can be also very good.

Or if its fall, you can consider some roasted baby vegetables such as a mix of baby carrots, pearl onions, fingerling potatoes.

I think so...it's always good and ends up being very flexible like a noodle if that's what cooked through is supposed to be like. I cook it probably 1-2 times a week and have never considered trying to do anything extra to it. I use a good bit of olive oil and cook on low heat for probably 15 minutes (not sure on time I just judge when it's done by looking at it), then set it on a paper towel to soak up some of the oil and add salt and pepper before adding to the dinner plate. I may try the blanching this weekend but tbh I can't imagine it adding enough flavor to make the extra step worth it.

Yeah the blanching isn't for flavor.. just to have it almost completely cooked when it enters the sautee pan.. so that you can cook it at a high heat and give it just a smidge of color.

I blanch it in boiling water till almost cooked, then straight into an ice water bath to retain the color, then into the sautee pan with some olive oil, salt, pepper.. then into a bowl tossed with a squeeze of fresh lemon juice and OH BABY it's good.

the best way to cook asparagus imho is in the microwave with water set up about half way up the stalks while they lie down. 2-3 minutes while turning once, (obv make adjustment for different size asparagus and types of microwaves). cool in ice water if planning to serve later.

to reheat or finish sear them quickly in olive oil or butter, season and add a touch of garlic or whatever, baste, then serve.

its better than blanching because they hold their color better. and because its less of a pain to boil water for it.

another alternative is just to roast the asparagus in the oven with olive oil, salt, garlic and you can finish with butter/parmesan for the last few minutes.

Asparagus age really effects the tenderness quite a bit. You really want ones where each individual tip is very tightly bound.

I also tend to chop off 1/2 inch off the fat end then take a vegetable peeler and peel another inch up the stock.

the best way to cook asparagus absolutely doesn't involve a microwave.

on the other hand, my preferred method (which i won't say is best because i'm not a douche) is grilling them. olive oil/pepper/salt, straight on the grill, rotating so they don't get darker than light brown. if you're a foof you can skewer them. best with thinnish stalks.

since i usually have the oven going for the steak I normally just throw it in there for 5 minutes covered in some olive oil/salt/pepper

don't you guys ruin my joke with your nittery

There's a sushi place around here that always has horse sashimi on special.

As for asparagus, I just steam that ****. Flavourful, I know.

nice tip I'll pay attention to this next time I buy some

I use a method I found on youtube to chop asparagus: take a knife and make light chops starting from the firm end until it almost effortlessly chops in half. Usually end up cutting about 1/4 of the asparagus away.

I don't know who you are, but post more

On the asparagus, stick it in an aluminum foil pouch with whatever seasonings you want (I do olive oil, kosher salt, pepper) and the put the pouch on the grill or over for around 10 minutes (depending on how thick the asparagus is). Turn the pouch over once or so. Easy and delishhhhhh.

lol. i dont go around call others douches because im not a douche. also you say you're not a douche because you dont say what is best, but you say that the microwave is ABSOLUTELY not the best, implying you know whats best, which is quite confusing. honestly are you messed in the head or something? i just gave an opinion and you respond with unwarranted hostility in a manner that i really dont think the word "douche" could be applied better towards.

for any skeptics, who are interested in learning, here are some others with explanations of why they think using the microwave has benefits for cooking varying fruits and veggies. i also use it temper chocolate, among other things.

http://www.youtube.com/watch?v=9EZR9medTB4

(start watching at 6:00)

cooking with the microwave:

http://www.youtube.com/watch?v=DpAAOEWjy2Y

and

http://www.youtube.com/watch?v=Wiw_EqGA8IA

also ive tried personally many methods for asparagus and the one i explained above, in my experience, consistently preserves the texture, flavor and color of the asparagus while allowing for a clean finish and infusion of flavors.

I will actually back this dude up and say that the microwave does a good job with asparagus. Ideal? Unlikely but possible. But mighty fine? Yessir.

pepper salt and garlic salt grilled rare is all you need

Garlic salt should not be used for anything

Grilled asparagus rules.

What I do sometimes (could be easier if you're not already using the grill for something else) - preheat oven to 400 degrees, toss asparagus in olive oil, salt, and pepper, toss it on a baking pan, cook in oven for ~10 minutes. Turns out great - now that I think about it, I actually might prefer this to grilled asparagus.

-Al

Another asparagus tip (probably very well known but I just learned this a couple years ago):

Just hold the asparagus on both ends and bend it til it snaps - you will have successfully (and easily) separated the tender part of the spear from the woody, inedible part.

-Al

Re: the microwave, I understand where citanul is coming from and I'm skeptical myself, but I can't tell how much of that is reflexive snobbery and how much is real.

Bittman had an article on this a while ago, and apparently had some success with it: