wat

gaming,

I agree w/ gder and CR. Of course I'd love to eat that steak, but that's a ton of gray band, especially for a rare steak. It's prob even more than that for medium rare, and as CR said, likely a result of using that broiler to bring that thick steak to temp.

I normally cook NY strip, but since I just got my Lodge cast iron grill press, I decided to test it out on a ribeye which normally are more challenging to sear properly.

19oz, about 1.5"-1.75". Salt and Pepper, let steak sit covered on counter for an hour. 225deg oven for 30 minutes. Rest for 10 minutes, then thorough pat down with paper towel to dry it off before sear. Rendered fat in the cast iron pan, then added about a half tablespoon of butter immediately before putting in the steak, then another tab during the flip. 70 second sear on each face, then 30 seconds each on the edges. Rest another 5 minutes (shoulda rested longer here, steak oozed out juices when I cut into it, but I was anxious).


Here's the grill press at work searing the first side.


Flip after 70 seconds - wow, look at that consistency. Uniform sear over the entire surface, not just the cap like often happens.


The next 2 show both sides before resting.



The inside. 1/8" gray, maybe less even. Solid medium rare throughout.


eMC

there's something about the pressed steaks that makes their crusts look steamed. still looks great although maybe a bit too cooked for me.

Roll,

That looks absolutely delicious.

For a ribeye that is about perfect inside imo

Insane last steak, sad I gotta follow it

2 good looking ribeyes from Von hansons in Minnesota. Cooking for the family so I definitely overdid some part even if it was just a bad sear. They don't know good steak. Also I had 20 year old pans







EMC kinda


Happy with the results but honestly the sear was overdone and other parts were more grey than the pics. Real life 9, thread 6.5.

Nsfw

Gder,

That's still pretty solid work for this thread, looks tasty.

i actually think gder's looks better, especially the one on the right. lol'd at the spoiler.

Its close but i think i agree. Very nice gder

Got a 1.67 lb bone in ribeye. Its probably a shy past 2 inches thick. Gonna let it sit out for a couple hours. Whats optimum way for something that thick? Oven then sear in cast iron skillet?

thought this was hilarious. feel free to delete if it doesn't belong here.

lol

So I am having 5 friends over for a steak dinner tonight since the wife and child are away. Ribeyes will be the main focus while scalloped potatoes, sauteed mushrooms with onions and grilled asparagus will be the sideshows. I usually grill the steaks or do the reverse sear on the cast iron. I don't think I will be grilling them but I may wind up doing just that if I don't feel confident of another method.

My present thinking is to slow cook them in the oven and then sear them two at a time on the cooktop in a cast iron. Do that sound like a good plan?

Probably. With something that thick you gotta do something gentle first to get the internal temperature up to 120 before the sear.

Awhile back I did a thick boneless ribeye in a 120 degree water bath and wound up with a very even medium rare throughout. But then I stupidly finished it on a grill because it was a nice day and I wanted to cook down by the pool. Never again.

http://forumserver.twoplustwo.com/sh...ostcount=11739

Thats about what I did. Oven to 120, then seared it. It was just a tad too long for the skillet so I didn't get a great consistent sear but it ate pretty good.

grilled ribeye, potatoes, and corn

I dunno if it's the picture or if that needs to go back on the grill for another 10 mins.

perfect medium rare imo

That second picture is reminiscent of deanstunasteak.jpg

there must be something weird going on in your EMC cuz that steak looks straight up raw in the middle

I'm trying to figure out how he got those grill marks without cooking the center at all really....I'm sure the picture makes it look more rare than it was but with a ribeye I think that needs to be cooked a little more to render some of the delicious fat inside.

I suspect he took this directly out of the fridge and grilled it

yep, deansteak with perfect grillmarks. i second the durango hypothesis

i was thinking freezer.

come on bros, thats a perfect medium rare.