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02-02-2011 , 06:37 PM
#2101
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About to have my first run at things. Let the steaks salt for an hour, and just put some rub I created on it. Got a Ribeye for me and Strip for my roommate.. anything else I should add?


Thoughts on adding either Red Wine Vinegar or Balsamic Vinegar to it?
Last edited by Kcannon; 02-02-2011 at 06:44 PM.
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02-02-2011 , 06:43 PM
#2102
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Garlic
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02-02-2011 , 06:49 PM
#2103
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no, don't add anything else.

Especially no vinegar.
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02-02-2011 , 06:52 PM
#2104
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The Plan is too put my Cast Iron Skillet in the over for 30 min at 450 degrees? Then Cook each side of the steaks for 2-3 min? should turn out a medium/medium rare right?
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02-02-2011 , 06:56 PM
#2105
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it really depends. also thats not very descriptive. are you cooking it in the skillet in the oven? or are you just using the oven to preheat the skillet then cooking on stovetop?

what do you have your stovetop set to?

How thick are your steaks?
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02-02-2011 , 06:56 PM
#2106
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Why not just heat the skillet up on the stove?

EDIT: also that ribeye looks pretty thick, if you're just planning to pan sear it for 2 minutes on each side its going to be very rare.
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02-02-2011 , 07:00 PM
#2107
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I was going to pre heat the skillet in the oven, then just cook them on the stove top on high
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02-02-2011 , 07:03 PM
#2108
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thats fine though preheating on the stove top works just as well, you might get a slightly more even heating in the oven but you could always put the skillet on medium and wait like 10 minutes then turn it to high like 30 seconds before the steak goes in.


steak on left seems thicker.

3 to 4 minutes a side is fine. make sure you aren't moving them around or messing with them while cooking. 1 flip only in other words.
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02-02-2011 , 07:07 PM
#2109
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Yeah, putting it in the oven is unnecessary, you can get it as hot as you need right on the stove.

Regardless of that if your plan is to go 2-3 minutes in the pan on each side with that rib-eye it is not going to be anywhere near medium.
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02-02-2011 , 07:14 PM
#2110
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yeah you can warm it in the oven, then throw it on the stove, get it very hot, then sear for maybe a minute a side on hotttt, then drop the temperature to medium and continue to cook, i flip quite a lot during this portion even though you're not really supposed to. use the thumb test.

your steaks are obv two different sizes so be careful!
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02-02-2011 , 08:41 PM
#2111
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nom nom nom, that was amazing, might have had a little too much salt in my rub but it was good still, and the other side of the steak was a little more rare, but it was great either way.



and the extreme close up
Spoiler:
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02-02-2011 , 09:01 PM
#2112
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get the pan hotter next time
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02-02-2011 , 09:07 PM
#2113
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If you're using the salting technique you don't need to include any salt in your rub.
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02-02-2011 , 09:14 PM
#2114
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yeah hotter pan and cook just slightly longer for more crust development.
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02-02-2011 , 09:18 PM
#2115
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Those onions look fantastic.
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02-03-2011 , 01:58 AM
#2116
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Quote:
Originally Posted by Kcannon
nom nom nom, that was amazing, might have had a little too much salt in my rub but it was good still, and the other side of the steak was a little more rare, but it was great either way.



and the extreme close up
Spoiler:
[ ] Extreme
[X] Meat Closeup
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02-03-2011 , 02:23 AM
#2117
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Quote:
Originally Posted by tbab returns
Those onions look fantastic.
true dat - almost makes up for the sear
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02-03-2011 , 03:40 AM
#2118
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always freaks me out a little when people say stuff like onions look fantastic. like i get how you can visibly tell that stake is not appetizing but not how the onions look THAT good.
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02-03-2011 , 04:04 AM
#2119
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Quote:
Originally Posted by milesdyson
always freaks me out a little when people say stuff like onions look fantastic. like i get how you can visibly tell that stake is not appetizing but not how the onions look THAT good.
u obviously dont know what good onions look like bro......cuz them look like sum good onions! the nice juicy-ness and oily texture that look like you can just take a crunchy bite right out of em...maybe even cut it in half, and take a little piece of steak and some of that nice white rice on the side, and make a triple scooper one biter.....nom nom nom.
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02-03-2011 , 04:23 AM
#2120
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i thought the juicy-ness and oily-ness looked pretty normal for an onion cooked to some degree and served under a fat steak.
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02-03-2011 , 04:54 AM
#2122
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How,

I am 100% w/ miles on this one.
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02-03-2011 , 09:12 AM
#2123
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Quote:
Originally Posted by milesdyson
i thought the juicy-ness and oily-ness looked pretty normal for an onion cooked to some degree and served under a fat steak.
i.e. fantastic!
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02-03-2011 , 09:14 AM
#2124
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i thought tbab was joking about the onions
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02-03-2011 , 09:24 AM
#2125
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some people just want to be supportive though I think it's nice that they didn't pick on his steak and choice of rice as a side. onions taste really good too
Last edited by LukeG; 02-03-2011 at 09:35 AM.
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