whiz with dawg

whiz with

i used to subscribe to this, until i went to the restaurant down the block from me and got their porterhouse. It came with a dry rub, and is wood fired, I was super pissed when I got it because i could see something non-steak on it, but i tried it, and it is now easily my favorite steak. mustard though, would just be disgusting imo

nah, mustard on steak is good. though typically its better with a more fatty steak than filet.

Lots of Parisian steak places have a jar of sharp dijon on the table.

The famous Kawamura restaurant in Japan, arguably the steak restaurant I most want to go to anywhere in the world, serves their steak with a dab of mustard on the side.

http://www.gastroville.com/2009/11/2...ouse-in-tokyo/

first time i am gonna use the oven to finish off my steak, as it seems to be the concensus its the best way

but ive read so many different oven times. ive read sear 30 secs each side in pan, then in oven for 12-15 mins. but ive also read oven for 2 mins on each side

wat is the best way?? i like the steak medium ish.

depends a lot on the thickness.

its 1 inch thick

I would say 2 min on first side, 1 minute on other side, 5 to 6 minutes in oven.

Last night, I tried the seriouseats.com method of starting in a slow oven (300) and finishing in a pan for the sear. Worked pretty good, although next time I'll take it out of the oven when it reaches 100 degrees (I did 110 and it was a little too close to medium after the sear). It took about 30 minutes for a 2" thick strip to reach 100 from, so I'd start at 15 minutes for thinner cuts and then go by temp readings.

Mustard w/ steak is a great combo.

Not that fiery English mustard tho. Something milder.

I'm a bit clueless when it comes to cooking so excuse me if this question is stupid. I always thought the idea behind searing a steak quickly was to help seal in the juices, so wouldn't cooking it slowly in the oven pre-sear cause a lot of juices to bleed out prematurely?

Nope, the searing-to-seal-in juices thing is a myth (like other stuff relevant to this thread, like don't wash your mushrooms, don't flip a steak more than once when grilling). The pre-sear supposedly has some advantages, but honestly I didn't any big difference in the final product compared with a pre-sear. And since I find pre-searing to be easier, I'd probably just go back to doing that after I experiment one more time on the post-sear method.

Sealing in the juices is a myth, searing just improves the texture of the outer crust

oh my! i followed this advice and the tenderness was much better than my previous steaks. it was a nice reddish inside and tasted marvelous

i also totally stole diablos side dish with the tiny potatoes with onions. plus i added some bacon/pancetta bits to that mix too

i had some garlic butter to go on the steak. dont think ive seen that in this thread, a nice touch imo. coulda done with some veggies but had nothing in the house of that nature. the best meal i have cooked in my short lived kitchen carreer. sorry no pics, havent got a cam. thanks guys

Good lord. I just read through this for the first time and my mouth is dangerously close to literally watering. What I wouldn't give to be at Craftsteak right now.

Steak guys,

I normally wouldn't post these because the pics are lame even by my low food picture standards, but we haven't had any non-cheddar steak pics lately and it was sooooo good.

iggy: "I would say that looks to be one or two degrees below rare."
JustCarn: "I find ribeyes, for whatever reason, are better medium rare than rare. To me they are little too chewy when rare. Striploins/sirloins/filets though are great rare. "

So, based on that feedback, I decided to try a NY Strip cooked just slightly more than that ribeye.

This was a .7lb ~1.5in thick NY Strip from Whole Foods (on sale $13.99/lb)

Cooked it about a minute more than the ribeye. The center was still red, but this time was warm all the way through. Again, please excuse the low quality pics, I was starving and just focused on eating ASAP.







Man was this delicious. I agree the meatier taste and texture of the strip lends itself better to the rare doneness. Super tender w/ intense steak flavor. Delicious.

All,

After discussion w/ friends, I believe melted cheddar and mustard steak guy got an unfair amount of criticism not backed up by factual knowledge. Here are some facts, though:

1) Cheeseburger w/ cheddar = delicious
2) Roast beef & cheddar = delicious

So maybe a premium steak w/ cheddar cheese = SUPER DELICIOUS!

With that in mind, I am considering melting sharp cheddar over my next ribeye!

I wouldn't be surprised to hear it worked out great.

Maybe extend yourself a bit. Why not make a cheese sauce, a mustard sauce, and a mustard and cheese sauce rather than melting cheese? I think they too all could be good, and despite being three different sauces not a huge production. Give you something to occupy yourself with as the steak rests.

eta: Nothing says i'm worth it more than 3 different sauces for your own steak.

El D, the steak looks great however it looks like the center is cooked blue. I would cook it for longer on.a slightly lower heat.

either way I'm sure it tasted great. I'll put up a few pics when I can.

i tried the salting method for 1 hour then searing and put in oven but it came out really really salty -couldnt eat it

how can i avoid this
thanks

I'm less disturbed about the cheddar cheese on the steak, more disturbed by the undoubtedly completely wilted lettuce under the hot steak.

This steak is a strong sear, but it is rare as heck. That is almost blue in the center. I'm not sure if cooking more is the answer for a tough steak - cooking a steak more makes it tougher. This steak looks so so good, my goodness. Looks like you're stepping up your steak game by a lot.

Yeah, I don't mind a steak on the rare side but I'm not sure I could eat that.

El D,
Was the steak room temp when you cooked it? The sear looks great but it does look a little rare (for me) in the center.

iggy: Thanks, your constructive steak criticism has been an inspiration!

nate/blackchili/Donkey: This was much rarer than I usually eat steak, but I really liked it. It was room temp, but pretty thick for a NY strip. As I wrote earlier, I've been experimenting w/ going rarer w/ my steaks. For those of you who thought it looked good but a little too rare, I'd suggest giving a doneness like this a try w/ your next NY Strip.

El Diablo, I'd be willing to try a steak that rare. I may not enjoy it but I may love it. How hot did you get the pan, and approx how long did you cook it?