Try just salting your steak before cooking; see how you like it & go from there. A nice steak doesn't need anything more than S&P & perhaps some butter.

I use mine a lot, so it gets easier, but I generally just wipe it w a paper towel. If there's some hard crusty stuck on I give a quick scoosh with very hot water from the faucet & a rub w paper towel. Occasionally I season w a v light wipe of veg oil & heat on the stovetop or in the oven to 300. google "how to care for cast iron pan) or somethign like that. But the best way is just to use your pan a lot

PS: This steak looks great too

Some different steaks I've cooked this weekend:

Salmon Steak (with skin on): http://s769.photobucket.com/albums/x...almon%20Steak/
Think that in hindsight, I should've cooked it through a little more and used more oil at a lower heat.

Kangaroo Steak: http://s769.photobucket.com/albums/x...Roo%20Fillets/
Very happy with the way it turned out - was very very juicy. Cooking the various bits of meat with very different sizes/thickness ended up alright by good bbq arrangement.

Also, I know this isn't beef, but this was awesome to have the juices dripping out like this:

It actually rested for about 20 minutes because I was waiting for my gf to finish baking a whole seabass after she screwed up the timing, thats why there tin foil in the background of one pic. And that's very little juice relative to the size of the steak.

when i rest my steak for 7-10 minutes, it tends to lose so much of the hotness that i enjoy when eating steak....i cover it in foil and put it on a plate/rack to let it de-juice but im not sure if i like to sacrifice the temperature for the juicing.....and resting it in the grill/oven off will just cook it through too much after we pull it off to finish....booooooooo

thoughts/suggestions?

I think this is something of a problem too, and I tend to rest my steak only 3-5 minutes I would say. I will start experimenting with longer resting times anyway.

H and others,

I think the following technique (which is the same philosophy as the Serious Eats prime rib technique I used) might work well to get a properly juicy rested steak that is also nice and hot (Yeti has similar thoughts earlier in the thread):

Cook steak to a little below desired doneness on low heat in pan or in oven.
Rest steak.
Sear steak on high in pan to develop nice crust.
Eat.

Something like this?

steam,

Yeah, except it seems like we could do the resting before the sear, just like in the prime rib technique, and get a hotter steak to eat.

oooh oooh oooh. So when I spend the day smoking ribs later next week ( I work the bbq as close to 225 deg as I can), I can throw a nice steak in there and sear a smoked steak for my own lunch. oooh oooh oooh. Gonna try this.

Just set your oven to really low and put it in there, I think you can have it in an extremely low oven for upto 40 mins and it won't cook anymore.

Steak stir fry? Wasn't amazing tbh, noodles were a bit cheap

anyone use the george forman grill for steaks?

when i was 14

i do enjoy chicken in my george forman grill

doesnt get hot enough ime, i tried once my sophmore year while i was still in my dorm. mistake.

Isn't the whole point of resting to allow juices to redistribute through the steak? Finishing on high heat brings all the juices back into the center which is exactly what you *don't* want IMO.

Cook the steak to a little under 125F and rest in an oven on a pre-warmed plate @ <150F.

Freakin,

http://www.seriouseats.com/2009/12/t...prime-rib.html

Read that. I believe the same theory should apply to an individual steak, and you should be able to sear at the end only affecting the outside.

americas test kitchen has a recipe like that for thick pork chops that I've tried. Every time I do it I overcook them and still don't get a nice sear on them.

I obviously have not tried the method we are discussing so I cannot claim anything I say as fact.

I think the biggest problem you are going to have trying this with a steak is the issue of juice distribution. The purpose of resting a steak is to redistribute the juices back throughout the muscle. These juices are essentially sucked to the center of the steak when you cook it on high heat to get a good crust.

I suspect with this method we are going to see a lot of plates covered in steak juice that is lost as soon as the steak is cut, but I look forward to being corrected.

Pretty much the biggest determiner in resting period is thickness of steak (not time cooking). A cold steak with perfect crust, done-ness & juicyness is not ideal, nor is a hot steak with above but juice that spills onto the plate instead of into your mouth. You gotta balance it to get what you want.

All,

I decided to try out the "reverse sear" technique on a big, thick ribeye to see if I could get a nice sear on a steak ready-to-eat right out of the pan.

Started out w/ a 1.54lb boneless ribeye, a little over 2in thick, $16.99/lb at Whole Foods.


Salt & peppered the steak and let it come up to room temp. I didn't add any oil here, since there was plenty of fat around the sides. Heated a pan to medium, rendered off the fat on the edges for a couple of minutes til it was browned on all the edges, then did 4 minutes on each side.


Then I rested the steak for 7 minutes and turned the heat up to high. Tossed some butter in there and did one minute on each side. Served it up with a mound of sauteed onions and mushrooms.


Came out perfect medium rare:


Freakin was worried about the juices leaking out with no resting at the end. No need to worry. This is the plate about halfway through eating:


I usually have wine w/ steak, but last night decided to go with this instead:


Oh yeah, EXTREME MEAT CLOSEUPS!!!!!!

nice work diablo, that is a hell of a ribeye

A+++++++

Will have to get back to eatin mo steak.

El D,

Damn, that looks good!

i go

room temperature
salt / pepper
sear
oven
done