can anyone translate this for a steak noob please?

You need to dry the steak thoroughly after washing it. Any moisture on the surface will hurt the sear.

Point & shoot cameras have macro/close-up mode - on Canons at least it's indicated by a flower symbol.

ahhh right, obv! forgot i was whining about my camera. i guess point and shoots are pretty damn cheap now, no reason not to have one

MRW, mad nice steak. So did you just buy a whole roast and ask them to carve off 2 steaks? Or did they carve two steaks off a roast that they had? Regardless the cuts looked awesome before they hit the heat, sick char, and the middle is perfect.

didn't realize that either thanks

had them cut two ribs off of a roast that they had

After seeing some of the delicious looking steaks ITT I decided to cook a filet tonight. Also picked up a vine-ripened tomato and simmered in olive oil with basil, bread crumbs, salt and pepper (mozzarella was added after the pic, feta would have been perfect gonna make sure to have some for next time). I coated the filet in olive oil and a bit of salt & pepper, then cooked on the skillet about a minute per side on all sides.

yes please

wow you like your steak pretty f'in rare!

looks delicious though, tomatoes as well

Is there a good way to reheat leftover steak that doesn't make it more well done? I made two good medium cube steaks tonight, ate one and put the other in the fridge. About 50% of the inside is pink. I'm afraid the entire inside will turn brown if I reheat it in the microwave. Or should I just eat the leftover steak cold (never done this before)?

just eat it cold

just flip it on a frying pan a few times. microwave is a terrible idea.

also take it out of fridge ahead of time because you don't want to keep it on pan any longer than necessary, if it's direct from fridge it'll be like a shoe sole by time it's warm/hot enough to eat.

If your oven can do super low temperatures then use that and set it to like 100.

I think this is a great question. I'm rarely in this spot, and don't know how you got there, but I 100% eat it cold.

I haven't found a good way to reheat a leftover steak. I generally re purpose it and slice it for a sandwich or salad.

if you really must try eat it as a steak, not in a sandwich, soup, stew, braise or salad, then i would let it come to room temperature. slice it in quater inch strips or so, then id serve it over hot mash or watever, on a warmed plate and pour a very hot gravy or watever (temp not spicyness). then eat it. you can try cook the meat in the gravy for 30 seconds or so then put on the plate too.

I just reheat in a pan and have it slightly over-cooked or find another use for it (usually slice thin for a sammich or salad or fried rice). If it was cooked to a nice rare or a little more it should still reheat OK.

Gobbo's method looks solid though.

I made a steak butter yesterday. The NY Strip I got was kind of thin so the sear was one-sided and the inside was just past med-rare (so no full-frontal shot). I had forgotten how much I liked a steak with steak butter. I'll try to get a good shot of a med-rare center with steak butter ooze-age next time (i.e. tonight!).

Mrw,

Those steaks were perfection.

For the leftovers issue, steak sandwiches or some kind of pasta are my usual.

Okay, test trial. I went out and bought some ****** wal-mart ribeyes. The meat definitely was of a not great quality but I wanted to see if I could do this without ****ing up.

Using my newly seasoned cast iron pan, I seared the steaks with a little bit of butter but the color on them is really weird and something I've been getting recently. Definitely could do to be a bit darker imo.

This is before going in the oven.



However, the experiment with these steaks is for the sauce. I was reading some stuff and decided I want to try to deglaze it with lemon juice, so in went about half a cup of it and I started whisking the pan to get the crispy little delicious bits.



Next I added the cream and peppercorns and whisked for a few minutes continuously while the steaks rested (I put two plates together to make them keep their temp, otherwise they would've cooled significantly). I added just a bit too much cream here so it ended up not as viscous as I wanted it to.



I really ****ing like sauce but I still probably added too much. The steaks were super thin and were probably about medium. Oh well, next time I'll get the good ones.



Verdict on the sauce was interesting. My roommate really enjoyed it but I think the lemon juice was just a bit too strong for the beef. Next time I'm going to get something normal to deglaze it with. I have a tiny bottle of sherry from when I made clam chowder, maybe I'll use that.

Thus endeth the pan sauce trial run.

That seems like a ton of sauce. How were the steaks? Whenever I'm in a Super Walmart I'll wander over to the steaks to see if anything looks good and never take one home just because they look so unappealing.

Brandy is great for peppercorn sauces.

Avoid lemon when it come to meat sauces. It's not a typically paired flavor, it doesn't go well.

+1 for the brandy, or a red wine reduction. You want hearty, deep flavors, not a light citrus flavor. A peppercorn Au Poivre is really good, you should try that, it's REALLY good.

"Crack the peppercorns in a mortar & pestle or with a rolling pin on board (I would put them in a plastic bag to keep them from flying all over the kitchen). Press the cracked peppercorns into the steaks.
Heat butter in a heavy skillet. Sear steaks over med-high heat, both sides, turning with tongs. Reduce heat to med. and cook, turning often, till desired doneness. Remove meat from pan and keep warm. Add shallots to pan and saute a minute or so. Add cognac and wine - boil 2 minutes, stirring. Add beef broth and boil 2 more minutes, scraping up bits from the pan.
Stir in cream, heat through but don't boil. Pour sauce over steaks and serve. "

I've had Salmis sauces that were fabulous, but getting veal bones is impossible. Anyway, try the Au Poivre you'll love it.

holy mother of peppercorns

gobbo: That is one ****load of sauce and peppercorns!

DC: "I made a steak butter yesterday. ... I'll try to get a good shot of a med-rare center with steak butter ooze-age next time (i.e. tonight!)." Nice.

scotchnrocks: whoa that is one manly rare steak! A little too rare for me, but looks badass!