Cooking A Good Steak - Page 519 - Other Topics Forum - Discuss Pop Culture, Arts and Entertainment

Cooked a large ribeye reverse seer oven finish on stove top

had a bit of greyband at top cause i forgot to put out a resting surface at first so one side cooked for an extra 20-30 at a high temp

I did notice the colour got much more red after I cut into it and it was exposed to air, as the seriouseats guys have noted before

EMC

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extra well behaved dog pics dog pics

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08-12-2013 , 11:18 PM

#12952

27offsuit

actions have consequences!

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Quote:

Originally Posted by Nootka

Nootka, that is my perfect steak.

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08-13-2013 , 07:50 AM

#12953

gobbo

Trust the fat man.

Join Date: Jun 2005 Posts: 15,623

The picture is pretty perfect. I don't think I'd turn that steak away in any steakhouse.

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08-13-2013 , 04:07 PM

#12954

cobrakai111

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Join Date: Aug 2006 Posts: 3,947

Hope this isn't off topic. I recently moved to a place where I have a patio and will be able to have a grill (smaller sized due to space) for the first time in forever.

While most of my steak cooking has been indoors on a cast iron like the majority of this thread, just wondering if anyone had any recommendations for a grill that wouldn't cost a fortune and could generate some good heat to churn out some good food. I'm sure I could google grill reviews, but giving this a shot first.

Love this thread, my favorite porn site on the internet.

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08-13-2013 , 05:01 PM

#12955

Bode-ist

solidly average

Join Date: Jan 2007 Posts: 4,797

i have a 4 burner charbroil that was only like $150ish that gets up to 600ish and does a great job.

http://www.lowes.com/pd_404329-82210...sales_dollar|1

this is the one i have. apparently i got a hell of a deal on it.

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08-13-2013 , 11:31 PM

#12956

GooseHinson

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These napoleon travel Qs are awesome for a variety of things, including apartments.

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08-14-2013 , 11:29 AM

#12957

Daddy Warbucks

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Some serious steakporn in here

http://newyork.seriouseats.com/tags/steakcraft

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08-15-2013 , 12:18 PM

#12958

El Diablo

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All,

Another ribeye, just over 1lb. Not great fat distribution on this one, but a big chunk of cap to make up for that.

Salted it for an hour, then did 2min/side on one notch over medium in some oil+butter+garlic cloves, rest 5 mins, then 1min/side at one notch below high in some oil+butter+garlic cloves.

Sear in the middle could have been better; might try using a weight next time. Sear on the cap portion was perfect and crunchy.

Inside came out just about perfect medium-rare:

Served with a mess of sautéed onions and a Ninkasi total domination IPA.

EMC!!!!!

Last edited by El Diablo; 08-15-2013 at 12:26 PM.

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08-15-2013 , 12:19 PM

#12959

bip!

Slow Pony

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Inside looks great Diablo. Agreed, sear needs balance.

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08-15-2013 , 12:21 PM

#12960

Aceium

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Now I'm hungry.

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08-15-2013 , 02:17 PM

#12961

Bode-ist

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i would rip that cap off and eat it with my bare hands.

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08-15-2013 , 05:42 PM

#12962

punkass

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Inside = perfect

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08-15-2013 , 06:10 PM

#12963

El Diablo

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Bode,

Yeah, the cap portion of that cooked steak was pretty much the perfect steak. I used a knife and fork just to make it last longer.

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08-15-2013 , 06:21 PM

#12964

gaming_mouse

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Quote:

Originally Posted by El Diablo

Bode,

Yeah, the cap portion of that cooked steak was pretty much the perfect steak. I used a knife and fork just to make it last longer.

I've noticed from personal experience as well as pics here that the cap seems to crust up much better than other parts of ribeyes. Is that just because of a higher fat content?

Beautiful steak, btw.

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08-15-2013 , 07:58 PM

#12965

CheckRaise

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yup the cap always gets a super crust, wasn't there someone itt who butchered a bunch of caps from a rib roast or a bunch of individual steaks and then cooked them all at once? that would be an amazing meal

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08-15-2013 , 08:13 PM

#12966

Nootka

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yeah, i think part of the reason caps crust better is because they tend to maintain better contact with the pan than the center.

here's a post where i cooked just the cap. diablo's steak made me want to try that again.

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08-15-2013 , 08:15 PM

#12967

Riverman

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Do you guys really eat ribeyes without trimming any fat?

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08-15-2013 , 08:19 PM

#12968

Nootka

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ban

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08-15-2013 , 08:32 PM

#12969

El Diablo

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River: Ban. Also, if you cook it right, the outside fat is crispy and delicious, and the interior fat is either melted into the steak or super super soft and delicious.

Nootka: Yeah, I think it's a combo of that plus a little higher fat content. Going to do this exact same preparation next time except weighting during the sear and see how that turns out. If only there were a way to weight and butter baste at the same time! Hmmmm.....

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08-15-2013 , 09:25 PM

#12970

asdfasdf32

True Facts

Join Date: Nov 2004 Posts: 13,155

Quote:

Originally Posted by Riverman

Do you guys really eat ribeyes without trimming any fat?

Ban.

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08-15-2013 , 09:50 PM

#12971

toedder

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Quote:

Originally Posted by El Diablo

I usually baste with butter after turning, and then gently press down on the steak with the bottom of a pot. They say the most benefit comes with the first baste anyway. Would pre-warming the weight likely be a good or a bad idea?

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08-15-2013 , 10:41 PM

#12972

DC11GTR

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What about trimming a bit of the fat to render with butter (and sometimes bacon fat) and be used on steaks that don't have quite so much, like a filet?

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08-15-2013 , 10:50 PM

#12973

El Diablo

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toedd: I think pre-warming (like using a very hot pan off the stove) is a bad idea, since you'd then be adding more cooking time, and I'd rather all the sear time come from the super hot cast iron with hot fat.

DC: Why steal from your ribeye when you can just ask the butcher for some beef fat?