took the pics with my iphone, flash was def off but there was direct overhead lighting in my kitchen.

Sorry no pre-pic. 15oz Kroger NY Strip, on sale for 5.99/lb. 225deg oven for 9 minutes a side. Stood it up on its fatty edge on the stovetop on 5 for about 5 minutes to render fat. Added a spoonful of grapeseed oil (first time using this, used to use olive oil). Set steak off to the side for a couple minutes with stovetop on 8. Seared the flats for 60-70 seconds and the edges for 20-25 seconds each. Added a spoon of butter in middle of first sear and spooned it over the top throughout.

Strips that aren't too wide like this one have a nice advantage that you can get all 4 sides of crust in bite size pieces. (any resemblance to a **** and balls is purely coincidental)





EMC:


Extreme Sear Closeup:

I'm getting 100% coverage on my all my sears as far as the golden brown color goes - but I'm still spotty on actually getting the raised crunchy texture. I wonder if this is due to the moisture on the surface and in the tent during rest? When I take the steak out of the foil, there's usually a small puddle that the steak has been sitting in, and the top usually is also still moist with condensation or leftover basting juices. I wonder if i did a cursory patdown of the top and bottom before tenting and placed it on a rack if this dryer surface might allow for a thicker crunchier surface? Like maybe without it, the surface being a little soggy might be preventing the texture formation? Or maybe its something in the pan and what happens afterwards is completely irrelevant, not sure. But i'm probably gonna try drying the surface before tenting on a rack next time just to check.

ended up going to bed early which meant i didn't get to double dip on steak yesterday but instead got to do steak and eggs this morning!

this was one of the ribye's. 12.99/lb from sprouts. it was small and pretty thin, only about a half pound.



i salted it and let it sit for probably 15min, couldn't wait any longer than that bc i was starving.

I then added some homemade spice blend which is basically salt and pepper and garlic salt and chipolte powder and a few other spices.

there wasn't really a thick layer of fat on either edge of this one so i skipped the rendering and just threw some butter in the pan. i also knew to not attempt the reverse sear on such a thin steak so i just cooked on high for 2min/side



i'm still not getting the boss sear that many of you are getting. today the issue could have been impatience not letting the pan get hot enough, not really sure.

i started to pull this one off the heat but it still felt a little wobbly so based on my experience yesterday i threw it back on for another 35 seconds. after that it def felt firm enough so i started resting it.


while it rested i made a few over easy eggs.

this weird plating formation was not by design




again bites like this one (and the majority of the steak) came out pretty perfectly medium rare.

EXTERME MEAT CLOSEUP!


which made me wish i had only thrown in on for like 15s longer instead of 35.

but there were some bites that were pretty much exactly how i like them.


(again i think everything in these pics looks just slightly rarer than it really was.)

my biggest mistake was probably flipping the eggs. the yolkes weren't quite as runny as they should have been for the full steak and eggs experience, but it was still one of the best breakfasts i've ever made myself.

rollwave i am so jealous of your sear!

RW: Very nice!

4T: Again, excellent work on a thin steak.

Phat: Serious Eats has a better one here

dcm: That butcher shop is crazy, but it's also super expensive because it's located in a very expensive touristy shopping area. There are a couple of other similarly awesome butcher shops in the city that are 20-30% cheaper for similar quality stuff.

You're waaay over the line. Someone is trying to run a business and you're affecting it negatively just because you think you know the best way to cook it.

You know how you like to eat your steaks, let the oldies do what they want.

Btw I don't know what you guys think of Peter Luger's but apparently they don't rest their steaks. That seems odd for a place who won best steak in nyc 28 years in a row.

LOL! No it isn't!

I did a search and found the British one:

haha, love the joke that just keeps giving

diablo, yeah those steaks look solid but probably not worth $26/lb...probably best to go for the prime at Costco for what $13-$18/lb. The Costco prime ribeyes are THICK boys everytime I check them out but I always end up going with Prime Sirloin or Filets out of habit.

I find it interesting that sirloins are about 3% of the posts in this thread when in all reality they probably have some of the best beefy flavor. Regular sirloin is usually pretty tough but if you ever see the prime sirloin I highly recommend you guys try it. I think I have a few of the prime sirloins that I marinated in teriyaki marinade and they are fantastic on the grill to mix it up every once in a while.

Even if you don't think that customers will be able to individually cook each bite to perfection, Steakstones claim to sear the meat the seal in the natural juices, so there's that going for it.

https://www.youtube.com/watch?v=2lU0C4EbYTs#t=0m50s

Not over the line. At all.

It's generally considered a positive to give an honest and what you believe to be an accurate assessment of any product/foodstuff. To withhold your view just because it might negatively affect someone's bottom line is ludicrous.

Sure, "let them" do as they like, but that doesn't mean you can't "show them the light", as it were.

FYP (and there's a lot of stuff that goes into these sorts of rankings, quality of beef, nostalgia, ambiance, and history being chief among them). If you were to peruse online reviews, 4/5 stars seems to be somewhat standard for Luger's. Not exactly otherworldly.

Birch,

That steakstone thing looks like a completely absurd way to cook a thick steak, but it might be pretty sweet for something like doing kobe beef slices.

durango,

A couple of friends get their steaks from Costco, and they are consistently better than more expensive steaks at Whole Foods, and often just as good as the high-end butcher shop steaks. The only thing they can't compare to are things like those special super-marbled wagyu steaks I posted a while back (and unfortunately haven't seen back there yet).

^^^^ yep, I think I mention Costco in just about every one of my posts but that's true they are best value/quality on the market today.

have you tried the prime sirloin that I mention? If you don't have a bunch of extra dollars or are feeling like you really want the beefy flavor I highly recommend checking them out. They are awesome for marinades, regular steaks or even chop it up and use it for a high end stir fry with veggies...

And it also might be fun, not unlike the experience you get at a fondue restaurant.

if you buy a whole prime ribeye or ny strip loin at costo i think it runs about 10.50 a pound

some costcos don't seem to offer them tho

pwn, yeah that's definitely the best deal in town no doubt...

plus u can cut a roast or just monster thick steaks whatever you prefer

For my first steak itt, I wanted to go with something fairly challenging and widely available, so I went to the local grocery store and found a solid looking Choice Bone-In Ribeye.









EMC:






Overall, the sear is alright with a noticeable weak spot in the center where the meat naturally sinks in. It was tasty, but texture was slightly chewy. Also, the done-ness is a little more than I was going for, but for people who prefer medium it probably looks good (I prefer rare+ to medium-rare). Tried to get a pic when searing and fogged up my phone's camera, so the last few images are kinda blurry. Overall I would be interested to see what people would rank it on a 1-10 scale. Here is what I would rank it:

I'd give it a 5.5-6. You were hampered with the cut of meat you got. It's not a great piece, but it's ok. Marbling is pretty concentrated in a few spots which is not ideal.

I would still eat it, no problem.

I'll give it a 3.3-9.2, depending on your personal preference.

bone makes searing tough

i'd give it a 6.2

Larry,

That specific spot is definitely a searing challenge that many of us have faced in this thread. That steak looks pretty solid, a gobbo 6 IMO.

Looks pretty good to me

Looks about as good as he could do IMO

Testing this out now, will post results.