Just watched one of last seasons MasterChef Australia "Masterclass's" where they show a few trade secrets for managing a commercial grill that is full of steaks all being cooked to different temps. Anyway, Gary talks a little about resting meat and says that in his resturaunts he rests the steak on its side rather than flat on the rack. He says this way both sides stay dry and crusty and the juices have less area to run out of the meat.....thought that was interesting.

I just saw a show where they used different colored toothpicks to keep track. Side thing makes sense.

I've got a very nice 2" ribeye that I want to finish in the oven to melt some blue cheese on it. Since I don't have a cast iron skillet (mine has a handle that will melt), should I just throw it on a baking sheet that's already heating up in the oven?

how was it? i really wanted to go but didnt get around to it

soooooo good, ive been there before, amazing food

Use something pre-heated and non-metallic. I use a ceramic baking pan

Rocked a test and got paid today so said F it and went all out.

Scissors,

Very nice. A few comments.

I would cook the mushrooms and onions a little more, cuz I like to get them nice and caramelized and brown. But they still look v good.

That seems like a ******** of blue cheese there, but I love blue cheese too, so whatever. However, for next time I think you should try making some blue cheese compound butter to put on your steak. That gets you that awesome blue cheese and steak flavor without overpowering the meat at all.

What doneness was the steak? In the big pic it looks a little too cooked for my preference, but the EXTREME MEAT CLOSEUP looks delicious.

I've never seen a cast-iron pan like that that has a non-oven-safe handle. Odd.

First off, ty.

I like to keep a little bit of crunch to the onions, just personal preference. It was a lot of blue cheese, but I ended up brushing some off to the side. I'll look into the blue cheese compound butter for next time. I definitely left it in the oven for, I'm guessing, one minute too long, although it was still a nice medium if not close to medium rare. The pan I cooked the onions/mushrooms in was not the cast iron that I actually went out and bought tonight, so I think you confused the handle situation.

i would turn the broiler on and when it lights just open the oven door and hold the pan about 1 inch from the broiler flame. the cheese will melt in about 10 seconds.

the handle you are holding will still be mostly outside the oven.

expert play imo but I prefer the trailer park haute cuisine method of mixing sour cream horseradish stinky cheese and black pepper as a dipping sauce for the steak

These pictures didnt come out how i was hoping, and i didnt really have a chance to take anymore because some random guy started chatting me up asking me whats happens if you only have 3k in front of you but someone bets $8000 and you really want to call. I had the bone-in ribeye with some sort of southern rub and cooked medium rare. the steak sauce was amazing, had a great kick to it. i wish i had gone with some sides, but i had ordered a squid and lobster fried salad , and that itself was a bit too filling/mehh.

IMO most people don't cook onions long enough.

Last time I posted in this thread, asking about how to cook supermarket steaks as they always came out well done, I was mocked, derided and eventually told to "use a thermometer" like some cooking amateur. It was a low point in my life, and i spent the next 6 weeks eating minute steak, thinking I should just give up cooking.....

Then today, while browsing in the supermarket, I came up with the solution: just stop buying the crappy thin precut steaks off the shelf. I strided confidently to the butchers counter and told him to cut me off 2 inches of the rib eye.

"About this thick?" he said
"A littttle more" came the defiant reply.

BOOM, it was on!

I came home, left it out to come up to temp for about 90 minutes before cooking, then did it 4 minutes each side in rapeseed and butter, smoking up the kitchen thoroughly and basting with the butter after flipping. The results were sextacular!

(iphone pics but whatevs)

well done sir!

Canola is the word women and vegans use!

the opposite extreme, actually. That may be as rare as we've seen in this thread.

long time reading through this thread + few failed/half failed attempts resulted in a huge success tonight. Half baked potatoes (amazing) + perfect sear in cast iron pan + 4 minutes each side in the oven (at 400 while the potatoes were baking). Sauteed onions and melting garlic butter over the steak made it taste phenomenal, fried beans in garlic butter with garlic powder as a side. Salted and covered the steak in canola oil before frying (ovb)

lol half-baked? do you mean twice-baked?

yes, typo lol.

I thought he meant half a baked potato. Then I read 27's comment and felt semi-******ed.

The stories of redemption in this thread are great.

I'm a big fan of the steak Fiorentina type steak; grill up a whacking big porterhouse, rest, then slice and drizzle with olive oil mixed w chopped rosemary & lime juice (yeah, yeah, lemon if you want to be technical - & rosemary's not essential but I like that combo).

Steak looks close to perfect (imo) in this pic. Did you rest it for a good while tho? Like AT LEAST 5 mins or more. Lots of juices going on there.

wp anyway.