All this talk about the thermometers--why not just stick in the side of your meat rather than the top? Problem solved?

Do people really just jam it through the top? Wow. I always poke it through the side.

Had a ribeye, and some left over shrimp so I decided to make some surf and turf:





The shrimp are tiger prawns from CostCo, sauteed in oil and butter w/ salt, pepper, garlic. Before they were done cooking I added cream and parsley and let them finish in that.



Cooked the steak pretty perfectly this time, was having trouble getting a really awesome crust because it was like 15 degrees out.



CLOSE UP!!!



For the record I ate everything, including the fat. I used the extra sauce from the shrimp on the meat and it was A+.

yeota,

very nice! high five!

Yeota,

Well done! (pun intended hahahahhahahahhahahahahah)

Nice steak man, def gonna read through this thread when ive got the time!

haha thanks guys

Cliffs on how long to oven finish a giant steak for? Gonna heat my le cruceut to 500, then onto the heavy burner, flip, into the oven, how long? 2.5" cut from standing rib roast, looking for true med-rare, or less.

I just made the best steak I've ever had using techniques from this thread.

Salted my 1 1/4 inch thick ribeye and let stand for 30 minutes. Pat dry with paper towel.

I had a two pieces of bacon that I needed to use. Rendered them down in a flaming hot cast iron skillet to get the grease.

Cooked the steak on each edge to render side fat about a minute each side.

Cooked each side 5 minutes, turning only once, and let sit for ten. Ate the bacon while I waited.

Perfect medium rare.

Didn't think about pics until I was stuffed. Hope this conveys how awesome it was...

Sear:


Inside?:

^ I want, gimme.

damn, 5min each side seems long. crust looks great because of it, i just feel like if i did that in cast iron it would've gone at least to medium.

here's my contribution, just a cheap t-bone, grilled. 6 min total each side. maybe just past medium rare but delicious nonetheless.



EXTREME CLOSE UP:

miles,

Looks med-rare to me and I would say you did a "cheap t-bone" as much justice as you could.

Edit: Plus your photo skills should be commended for the extreme meat closeup.

Edit #2: Grill marks are sexy

Hi,

I won't clutter up this thread with too many repetitive photos, but on my third attempt, I was much happier:



More photos here: http://s769.photobucket.com/albums/x...03rd%20Effort/

His future cardiac surgeon would disagree with you

Why is this bad? I've been cooking my steaks on a thinner stainless pan but finally got a 12" cast iron skillet and I'm cooking up some filets tomorrow night.

I also picked up some regular olive oil (higher smoke point than EVOO) and was going to use a little of that in the hot skillet just before dropping in the steaks. This is what I did in my stainless skillet and outside of some smoke in my kitchen it always turned out great.

Please halp.


I usually prefer saying "chateaubriand for two for one"

Guys,

Some really good looking steak efforts recently, great work all around.

I almost got a steak earlier this week, but the bastards at Whole Foods had Ribeye for $16.99 and Strip for $15.99 SALE $9.99!!! I didn't want a strip, but couldn't get myself to pay 16.99 for ribeye w/ that 9.99 strip right next to it haha. So I got a turkey pot pie instead, which was pretty awesome.

But yeah, it's about time for a steak!

I believe Stinky Pete experienced the same thing I did the first time I tried to cook a steak. Preheated the pan on high, poured some olive oil in, Boom FIRE!

The method I later learned was to put some extra virgin olive oil in the pan cold and then heat the pan up. Once the olive oil just begins to smoke, you put the steak in.

Olive oil makes a great crust. I think I like it more than butter.

gobbo (and others),

I always use olive oil, but rub the oil onto the steak rather than put the oil in the pan.

this is now my preferred method as well. it significantly reduces kitchen burndown risk.

stinky,

Whatever, only pussies worry about fire. But it gets a nice even coating of the oil.

salt + pepper then oil? or oil, then salt + pepper?

also, I've been liking putting thyme on my steak before searing. especially good if you are going to make a port reduction or similar in the pan after cooking the steaks. just add some bacon & caramelized shallots, port & beef broth and reduce by at least 50%

I've always gone oil then salt and pepper. What I do is pour a few drops of evoo on the one side of the steak, then use the back of a spoon to coat the entire steak. If you've patted your steak dry with paper towel before this then a few drops can go a long way. Then I apply salt and pepper and then use the back of the spoon again to gently push the seasoning into the steak slightly. I've read that the oil allows the seasoning to stick to the steak.

When I'm coating the steak with oil I do the sides too. Then on the plate that I'm seasoning it, I will purposely put some salt and pepper on the sides of the plate and then use the sides of the steak to pick up all of the extra seasoning on the steak.

Next time I do a steak, I will try it without the additional oil in the pan. I might have been wasting oil.

Please explain your procedure using thyme. When I occasionally have fresh thyme, I'll throw a sprig on the steak while I baste it with butter after searing before sticking it in the oven.

I think it's best to put the oil in the pan first to heat it up before you put the steak on it or else the meat is a little shielded from the heat directly by the fat.

This thread has been a life altering education.

I have only one problem...I like the crust from the oil, but I don't really like having any flavor from the oil detectable on the steak. I suppose it is possible that I am using too much oil, but I have tried hard to use as little as possible.

What oil should I be using?