Cooking A Good Steak
07-13-2013
, 11:37 AM
07-13-2013
, 12:51 PM
Not that I'm aware of. I think it would be weird if it did. I'd probably take a bit more care in the preparation, but I wouldn't do much, if anything, differently. I've never had steak worthy of the elite in this thread, but I think I possess more knowledge on how to do it then I'm able to apply at the moment. I just need more practice 
Also, I've posted 4 steaks in this thread and all 4 were from different kitchens with different methods and different tools.
Also, I've posted 4 steaks in this thread and all 4 were from different kitchens with different methods and different tools.
07-14-2013
, 10:43 PM
Spent 15$ on a 3/4 pound grass fed ribeye that looked good at the store. Reverse sear 4 minutes or so on medium low heat, 10 minute rest, flipping for like 2 minutes a lot on high heat.
Sear was ok
Coloring was nice but a bit too much grey band
Emc
Overall I feel like it was a 7.5/10 cook job that was helped a lot by it being a fantastic cut of meat.
Sear was ok
Coloring was nice but a bit too much grey band
Emc
Overall I feel like it was a 7.5/10 cook job that was helped a lot by it being a fantastic cut of meat.
07-14-2013
, 11:17 PM
Pretty simple process for me:
-season steak to taste
-preheat grill to full high
-just before throwing steaks on, turn burners to medium (grill will still be scorching)
-oil grill and steaks (Pam spray)
-throw steaks in for 90~120 seconds per side for first flip
-turn 90 degrees for cross hash on second flips... ~3 minutes each side but may vary.. I go by firmness learned over hundreds of steaks
07-14-2013
, 11:30 PM
Quote:
Thanks
Pretty simple process for me:
-season steak to taste
-preheat grill to full high
-just before throwing steaks on, turn burners to medium (grill will still be scorching)
-oil grill and steaks (Pam spray)
-throw steaks in for 90~120 seconds per side for first flip
-turn 90 degrees for cross hash on second flips... ~3 minutes each side but may vary.. I go by firmness learned over hundreds of steaks
Pretty simple process for me:
-season steak to taste
-preheat grill to full high
-just before throwing steaks on, turn burners to medium (grill will still be scorching)
-oil grill and steaks (Pam spray)
-throw steaks in for 90~120 seconds per side for first flip
-turn 90 degrees for cross hash on second flips... ~3 minutes each side but may vary.. I go by firmness learned over hundreds of steaks
07-15-2013
, 08:27 AM
07-16-2013
, 03:45 PM
07-16-2013
, 05:55 PM
07-16-2013
, 06:14 PM
07-16-2013
, 06:34 PM
07-16-2013
, 08:32 PM
costco had some really nice looking prime ribeye the other day, package weighed out to ~4 lbs total, cooked the top two at my girlfriends house didn't get any pics.
did the bottom one today, standard stovetop reverse sear (did the other two using an oven/stovetop reverse sear because the middle steak was really thick)
cap unrolled completely during the final sear, o well
great, crunchy crust. inside finished at 123F
did the bottom one today, standard stovetop reverse sear (did the other two using an oven/stovetop reverse sear because the middle steak was really thick)
cap unrolled completely during the final sear, o well
great, crunchy crust. inside finished at 123F
07-17-2013
, 08:39 AM
