lol maybe I jumped the gun a bit, but the dog pee was pretty aggro but whatever

worst. internet. fight. ever.

Reminds me of Marco and Greg.

lolol, you guys.

The dog pee line was golden imo.

My apologies for saying anything. Clearly there was no issue. My own problems.

Got hungry at 9:30. Hit the Supermarket and picked up this $6 ribeye. It was about 1/2 - 3/4" thick max.

It doesn't look like much, but I **** you not, this was the best Supermarket steak of my life.





My method if anyone cares:

Pull from supermarket fridge, bring home, salt as quickly as possible (it had about 10 minutes)
Heat carbon steel pan over medium high heat
Cut off a chunk of accessible fat and render in pan
Add some Canola to raise smoke point, 2 cloves of smashed garlic, 2 sprigs fresh thyme to flavor fat - remove when garlic passes golden
Add 2 tbs butter
Get fat to temp, brown edges of steak
After edges are browned, cook steak, flipping every 10 seconds, pressing down on the eye to cook as evenly as possible until it reaches your preferred level of doneness (3 - 5 minutes
Cool on rack for at least 5 minutes uncovered (I've stopped tenting as it ruins crust, even tho crust goes away while resting anyway ime)
Heat same pan with fat over extremely high heat until it just barely starts smoking
Add steak and crust for a long minute each side (I count slowly in my head so it may well be more like 1:10 or 1:15)
Pull, salt, pepper, and eat

Keep in mind, my goal here was an extremely deep, crunchy crust, and I was willing to sacrifice a little 'brown ring' to achieve it. In this case, the crust was deeper, crunchier, and more substantial than I had dared hope for.

I was so pleased with this impromptu $6 ribeye that I went back today to buy another.

+1 - I lol'ed pretty hard and upon original read really didn't think it was intended as rude.

Steak lovers,

After seeing Snipe's latest, I decided to grab a ribeye and try for a really deep crust.

Found this guy, unfortunately it wasn't $6:


Followed a similar technique. Salt/pepper for an hour. 2:30 each side on medium in some oil and butter with garlic cloves in it. Then rest a few minutes and a minute each side on high basting with butter. One thing I've been doing w/ ribeyes lately is trussing (tying a string around) the steak to keep it more even and flat. Crust came out awesome and crunchy:


Inside was delicious, but done a little more than I prefer. 2:00-2:15 per side next time:


EXTREME MEAT CLOSEUP:


EXTREME CRUST CLOSEUP:

ummm, perfect?

Looks good D. Where did you pick it up?

I feel like it's a really good exercise to buy a piece of meat that you don't really care about ruining, just to see how deep a deep crust is.

I'd add that when I buy a great steak, and cut off fat, I keep it - to both help season pans, and make "beef rinds" - but I think seeing how beef fat crisps is a really great exercise.

...

El d,

I know thats prolly more gray band than u personally prefer, but for my money it's perfect.

If every steak I cooked looked like El D's, I would be a happy and very fat(ter) man.

Snipe - did you really flip every 10 seconds? Is that necessary?

Flipping too much really has a noticeable effect on the loss of juices.

Cooked steaks on a beast grill that used propane during 4th of July. Was pretty hard to get any type of crust, not a fan at all although I am a total noob at cooking steaks outside.

Good cuts of meat from Trader Joe's, proper prep and making sure to get the steaks medium rare saved me from emberassment. Steaks were still a hit and no BBQ sauce/AI was being touched (whew). At the end of the day you realize that people are not picky about steak and the lurkers/posters of this thread are really elite and our C- work is still going to blow people away when they take a bite.

Black bullet grills w charcoal is absolutely amazing when done right. I've only done this once but I'm sold and that will be my go-to for the rest of the summer.

Just too damn hot here (Sacramento, 105+ every day lately) to cook inside w cast iron.

I am sorry for not providing pics, is it possible to post pics from my iPhone without using a PC?

Thank you all for the best thread on the whole damn Internet.

^ too damn hot lol...it was 119 here in Phoenix the other day so 105 sounds divine.

I agree with the comment that C work in this thread is basically A- to normal civilization. Some of the posters in this thread are legit amateur stunners that could compete on any steak reality show imo

gm and others: Thanks! I'm actually very happy to trade that level of band for that level of crust. But in terms of doneness, this was somewhere between medium rare and medium, and I prefer it a rarer medium rare than that. I'm hoping to nail that by reducing the first phase cook time just a little. Was still very juicy and delicious, and I think most people would actually prefer this to my personal preference of a perfect steak.

Snipe: Whole Foods.

119c is perfect for some au natural cooking, disappointed you didn't try it.

one other method is to put the steak in the freezer for 30-60 minutes before cooking. i've used it with success on thin steaks, but no reason it wouldn't work on thick steak for those who prefer it rare and with a nice crust.

I don't know if it's strictly necessary, but 10 - 15s is what I've done for quite a while with supermarket steaks in hopes of 'saving' my gray band for the final crusting. While I'm very happy to trade some gray for a deep crust as the textural contrast has far more value for me than what may or may not be a loss of flavor from gray band, I still try to minimize as much as possible. Originally it was from a Blumenthal vid I can't seem to find, though in this one he recommends 15 - 20 seconds.

http://www.auberins.com/index.php?ma...products_id=44

For anyone who wants to try sous vide, I think this has been mentioned before (likely by Neema), but just ran across it again while making recommendations to a buddy. This is almost identical to the box I built and use to control my crock pot and smoker.

I actually have the SousVideMagic. It's $160, and a bit more advanced than the controller above (two displays, for one thing). I heartily recommend it.

Top notch, TOP NOTCH!

gm, others:

"one other method is to put the steak in the freezer for 30-60 minutes before cooking"

Thinking about repeating exact process I used for last steak, except doing this beforehand. One question - do you think I'd be OK doing the salting in the freezer or is the cold going to impact that process?

I'd think salting would be good as it should stop the water on the outside of the steak from freezing which I'd expect to be a good thing, particularly as it will be exposed to the cold for the longest.