I don't put oil on my steaks before hand for two main reasons

1. I'm pretty sure it has to mess with the salting process. When you salt meat and let it sit out the salt will draw moisture from the meat to the surface, and then that now salted water will redistribute into the meat. If the outside of the meat is covered in oil, I'm not sure if osmosis will still occur? I'm not sciency enough to know if it will mess up that process so I don't like to mess with it.

2. If you cover the steak with oil then you can't pat the steak dry and remove a lot of the excess moisture that just ends up steaming the steak. Right before I cook a steak I use a paper towel and really press on the meat to remove as much moisture as possible. Less moisture=Better sear and less moisture increases beefy flavors

also if you must use an oil really use something high heat low flavor, evoo and even oo will burn and impart funky flavors quite quickly if you've got that pan super hot

try grapeseed oil

I actually haven't used fresh thyme. I use dried thyme and rub the steak with a small amount of it just like my salt & pepper. The flavor gets lightly seared into the crust but it is certainly not overpoweringly thymey

+1

Fat trimmers and eaters,

So, I go to Whole Foods and the bastards still have a huge case of NY Strips on sale for 9.99 right next to the Ribeyes at 16.99. But I really wanted a ribeye, so I sucked it up and bought this one.



The ones they had left were all a little thinner than I prefer (this was 1lb and between 1.5in to 1.75in thick), but I figured it would be a good test case for DW and others who are having problems cooking thinner steak. After searing the fat strip, I went with 1 minute on each side on high, then turned the heat down to medium for 2 more minutes on each side. At that point I touched and it felt like it was pretty close, so took it off and rested for a few minutes.




That looks a little more cooked than it was. It was just about perfect medium rare, as shown in these two EXTREME MEAT CLOSEUPS!!!!!!!!!!!!!!



Oh, for a side I went w/ a classic baked potato.


NSFW!!!! Fat eaters, you guys just chow down on this stuff?

Sure dude, whatever you say!

I stared at that potato for a while because I thought the cheese was minced garlic.

eating fat I play it by ear based on how hard the fat piece is, no exact science

I probably tend to eat more than most itt

sometimes I'll just chew the fat for a while, extract what flavors I can, then spit it out.

found some strangely great looking porterhouse cuts today at the supermarket. will probably grill them up tonight, or at least take some pictures of the raw steaks and post later.

I don't think it can be stressed enough how starting with a decent piece of meat makes a world of difference. My last 200 steaks have been Porterhouse/T-Bone/Rib Eye, so why the hell did I even buy that beef sirloin tip tonight?

Stuff is nasty leather even with a cast-iron crust. And the sad thing is the T-Bone was only $3 more. Trust me kids, go with Rib-eye, T-Bone, Filet Mignon.

Also I love Kosher salt ever since reading this thread. I take 1 potato, put it through my steak fries slicer, drop it in peanut oil for 8 minutes and coat liberally with Kosher salt and malt vinegar - so good.

Diablo,

That looks like the entire cap. WTF would you buy a ribeye if you don't eat the cap!

steak 1


strip side steak 1


steak 2


filet side steak 2


both (darker red is steak 1)


best part?


going to start the grill for steak 1 right now.

well, that was delicious. salt, pepper, little bit of canola oil. let it sit out for ~20 minutes. grilled 3min per side with grill open and then another 2.5min closed. rested on the top rack of my grill for 6 minutes or so.

each burner is a little hotter near its base so i kept the strip side there to try to get equal doneness in both the strip and filet. it worked perfectly. best $5 steak ever imo.

raw repost


resting


lol sides


definitely was a fat eater this time


obv can't forget THE EXTREME CLOSE UPS!

miles,

That looks great.

Standard Ribeye




Bonus Pork Chop, Brussel Sprouts, Sweet Potatoes

that thing is RARE jesus


i could tell by the non-cut view even- was that steak even hot?

Was warm in the middle. Perfect.

Tonight's contribution is an allegedly aged ribeye from Whole Foods. It didn't have the color of an aged steak and it was a bit too thin, but it was the best they had.



Picked up some maitake and shiitake mushrooms too.



Seasoned with crushed pepper, salt, and my usual cajun spice blend



Put it in a preheated fry pan over med-high heat with some oil thrown in immediately before



Seared for a a couple of minutes per side



Added a few tablespoons butter after the primary sear in order to form a good crust



Meanwhile, I made some pommes aligot.



Steak was 85 on the thermometer so I finished it in a 350 oven for 4 minutes.

nootka, that is a very nicely done steak.

great photography too.

Tenderloin and port reduction w/ shallots & bacon (ldo)

Saute some shallots in olive oil w/ salt/pepper


Looking good


Decent ruby port


Get the port & beef broth reducing


Mmm, herbed salt. I use this for almost everything


Steak is seasoned w/ herbed salt, pepper, thyme & olive oil


Delicious fat


Getting my sear on with a little olive oil and the grease from teh bacon I cooked earlier


A little more


Almost ready


In the oven on a pre-heated platter at about 200F


Broth & Port goes in the cast iron skillet to deglaze and get all the goodies


Looking good. Added bacon, roasted shallots, butter+flour to thicken


Mmm, crusty



Extreme meat closeups!


Time to eat


Good and healthy


Extreme finished product closeup


Not Pictured: Broccoli on a separate plate

freakin, those extreme meat closeups look amazing

oh man they were

Mother of god at those pics.

Folks, I think we have a winner.