I eat it cold with this sauce.

holy **** hoagie that might be the best steak ITT.

plz describe cooking method with details?

makings steak and eggs right now with my thick NY Strips (realizing they arent as thick as many steaks ITT but much thicker than my grassfed ones from earlier this week). TR soon.

ok so i had 3 decently thick corn-fed NY strips from iowa meat farms (link in prev post).

thought this would be a bit of a challenge since i so far had only used this method on very thin steaks that basically just required searing and they were good to go.

salted and allowed to warm to room temp for like 20min...(couldn't wait any longer, really need to get better at planning ahead.)




plan was to do the original alton brown method. sear for about 45s per side and then oven at 500 for about 3min per side.

i was also cooking bacon and eggs, so i put some bacon fat in the cast iron skillet to use for the steaks.




decided to do them 1 at a time bc i really didn't wanna **** up all 3.

after about a minute the sear on the first one wasn't looking too great. (pan not hot enough), so i flipped it a few times to get a decent sear.



when i pulled it out of the oven the sear was looking decent but it def felt a little firmer than i had hoped.


i did let it rest but maybe not quite long enough, needed to see what the inside looked like since the 2nd steak was already cooking.

extreme meat closeup! (steak 1)


again, my flash was 100% off but these things look a little rarer than they were, this one was solidly pink throughout, very medium rare.

so the second one i decided to only oven for like 2min/side, the pan was hotter giving a little better sear this time and i wanted it closer to rare.

extreme meat closeup (steak 2)



this bite was just how i like it, but it was slightly more cooked toward the edges.

extreme meat closeup! (steak 2)


the third steak got left in about the same length as the second and the sear turned out decent but not perfect



extreme meat closeup! (steak 3)



lots of juice on the plate but that was a culmination of multiple steaks.

extreme meat closeup (steak 3)



third one was pretty much perfect imo.

all in all i fed 4 people with these 3 steaks and had a decent chunk leftover. im starting to worry that im getting too addicted to the combination of the egg yolk with my steak and am going to be unable to appreciate the steak on its own when doing steak and eggs is not feasible. the bacon turned out to be kind of an afterthought altho the fat did work pretty well for cooking the steak, taking bites of bacon with the steak was too salty for me.

Looks incredible. Bravo. All 3 look to be 7 or higher imo.

No pics of the feast last night but I fed 6 people with a tenderloin, soup and fried potato slices. Caramelized onions make really good soup imo.

all the steaks definitely fit into the category

NLSoldier,

Really nice cooking.

fyp

Ok after about 6 failed ribeyes I think I have the middle part almost down. Need a lot of help with the crust! I'm using kosher salt and black pepper. Maybe I'm not using enough? I'm still going to look through the thread for more tips but if anyone wants to personally upload a video for a 1 inch ribeye that would be something unique for the thread (assuming I missed a possible video)

gGuys post your suggeststions in my grilling thread for sreaks if you want.

you do realize how pretentious this whole rating system is right?

i mean jfc

Eh? I assure you it was just one!

I can see why you think that. I'm not trying to lord it over people like they suck or something. I think most people here who are actually submitting steaks are doing it because they want to get better and I have always found I like to have an actual numerical comparison of my creations rather than just an abstract one so I know how far I have to improve. It's not my intent to be pretentious. Everyone's welcome to bring their steaks in, and it's not like we haven't busted a lot of balls for bad steaks before. I feel sorry for Dean.

Agree with this. If you think a steak rating is "pretentious," you may be the one that is taking things too seriously.

I like the rating, but only wish there was some way we could judge based on taste also. I would imagine that gobbo's rankings would change quite a bit if we could sample some of them. As it is, we are just judging on looks alone and that imo only tells like 10% of the story.

I think it's possible to judge taste from looks to a pretty high degree

Strip. Cooked 3 min/side in goose fat, rested, seared 1 min/side in peanut oil.

Agreed (this is especially true if pre-cooked pictures are provided so we can judge the quality of the marbling).

Sick crust!... and nice looking inside too!

looks like everyone has officially stepped their game up in this thread...it's pretty awesome to look at the beginning of this thread for lolz. there's some terrible steaks at the beginning but the last couple have been money.

I don't really prefer strips but rubbish's looks just about perfect to me

hoagie, f*#(@ing money....well played sir

First post in this thread.

1kg bone in ribeye, s+p and butter, 57c for 3 hours sous vide (fell asleep)



seared for 2 mins per side in peanut oil



rested



not so EMC



Really good, some pieces a tiny bit too fatty for my liking.

Your fuzzy pics are giving me a headache.

...looks very nice otherwise.

British people don't say broil
def a good idea to spoiler a deansteak
this is really nice and i'm not a fillet guy

burnt

Age it in the fridge for a month. Before cooking it soak it worchestire(spelling sucks) sauce for an hour. Sear it in a frying pan then put in the oven for remainder of cooking. Times are dependant on size and type of cut. Add McCormick montreal steak seasoning during cooking towards end. Ideally medium rare is best imo but however you prefer is fine. Feel free to add butter and enjoy.

How can you possibly grunch a 9500 post thread?