fredd, I think that thing will flare way too much on the grill - look at all that yummy fat that's gonna drip down & ignite.

pan/oven combo ftw! Try the reverse sear thing mebbe; let it get to room temp, then gentle oven followed by hot sear.

Or you could do it on the grill by starting away from the coals/lid down for a while, then moving over the coals to sear. I think yo might still get a lot of fat dripping tho.

PS: Are you just baiting the hook here...?...

Don't feel like a full write up or anything and I certainly don't want to resize these images so I'm going to link to them.

http://i150.photobucket.com/albums/s.../bistekuno.jpg

Didn't quite get a crust on the inner part, something for me to note for future attempts.

http://i150.photobucket.com/albums/s.../bistekdos.jpg

http://i150.photobucket.com/albums/s...bistektres.jpg

http://i150.photobucket.com/albums/s...stekcuatro.jpg

EMC: really blah because I didn't have patience and the camera sucks

http://i150.photobucket.com/albums/s...istekcinco.jpg

http://i150.photobucket.com/albums/s...bistikseis.jpg

And ya, it tasted amazing but it was fatty.

What should one look for in a good steak knife?

Cutting against the grain would help too!

wah wah wattttttttttttttttttttttt

Add some cardamom and coriander to the blend, and one cup strong brewed coffee to the braising liquid, and you will be winning like Charlie Sheen.

Edit: This is assuming, of course, that we are talking about actual short ribs, not whatever that picture was.

High quality serrated does the trick.

Also, as Gobbo said, yeah, guys, against the grain, please.

Cutting with the grain is making your food pron look more like Filf Hunter than Foodhub.

had another "sunday steak". about 1.5 lbs worth, including the bone obv.

same method as before, which my roommate sharply classified as a "classic french" way to cook a steak. http://www.youtube.com/watch?v=MtIiR7DBAqY

pre-heat pan on high for 5 minutes or so.

pour in a bit of canola oil, then hold it up for 1.5 minutes on the edge (because everyone else does that) and then face down for 3 minutes. no touching allowed.



flip it over, then 2 more minutes. add a chunk of butter and baste for another minute to get a total of 3 minutes on the B side.

remove, then add ANOTHER chunk of butter on top, drizzle some chedda and tent in foil for 5 minutes. and here's what you get...



i've cooked lots and lots of steaks on a grill, and this method is the best tasting, and reminds me of the fantastic steaks i've had in nice restaurants (duh!). eating the fat is super delicious, which i never do when i grill steaks outdoors, but i now do with the high-heat butter/oil/sear method.

i took a big risk and put some butter and onions in a pan at the same time i was cooking my steak. kept the heat super low, and added some fresh spinach while the steak was sitting in foil waiting to serve.



surprisingly i didn't burn them up, and this stuff was great. butter makes everything better!



blackberry cameraphone close ups!





also, i'd do a funny vacuum photo (i had a lot of smoke) but I don't own a vacuum

yeotaJMU, amazing.

I thought good steak knives WEREN'T supposed to be serrated. The cheap steak knives I have are serrated and shred meat, the expensive ones I have (~$200/6) are just super sharp, super skinny blades. I want to murder my wife (with a steak knife LDO) when she uses them to slice cheese and veggies and stuff like that.

OK, I think this is my first cooking post, other than to congratulate others on their tremendous steaks. On Friday night, the bride brought home a 2.3lb cowboy steak for me to grill.

Somebody else had this idea before me, but here's a standard Bic lighter to show thickness.


I seared on high heat (both sides of grill on high for 10 minutes to warm up) for about 3 minutes on each side and then turned heat off completely on one side and moved the steak to that side, while leaving the other side on high. Cooked on 10 minutes each side. I was going for rare plus, but I think it actually turned out a bit rarer than that. Next time I'll go 12 mins/side.

Plated with some delicious snap peas.

Not so extreme meat close up.

That picture doesn't do it justice, probably because the lighting in my kitchen sucks. This was the second steak I've cooked this way, both are from a place in MA/NH called the meat house. I left out for about 2 hours to get to room temp before cooking. Steak was nice and dry prior to cooking, too. The only seasoning I used was this, which is comprised of coarse salt and many herbs. I just sprinkled on each side prior to cooking and pressed firmly with my hand so it would stick.

Overall, I am extremely happy with the result. The steak was absolutely delicious, although as I mentioned, I will cook a tiny bit longer next time. At some point, I may use a meat thermometer, but it was cold and snowy when I was cooking this, so I didn't want to chance my meat thermometer outside...

The problem with serving a steak like that so rare is the all the uncooked, almost cold, fat. It is a mighty chunk of beef but not for me.

I agree with this and would prefer any ribeye or fatty steak to be rare+ to medium rare for exactly that reason. This one was actually warm throughout, but it could certainly have used a few more minutes on each side.

The sear looks great and all but I don't think I could eat that. No offense.

thank you!!

lew: Impressive steak! Sure, a little on the rare side for me too, but still looks delicious!

million: Wait, you are basically doing 3 minutes on high each side, that's all? That steak looks great. How would you characterize the doneness ? Can't really tell from the pics. Was it warm all the way through or cold in the middle? Was the fat all melted and soft, or were there chunks of hard/chewy fat left? I've been having great success w/ the reverse sear method (3-4 mins each side on medium high, rest, 1 min each side on high), but this is potentially even simpler/faster!

Got a ribeye from whole foods warming to room temp right now. Don't have a camera unfortunately, but very excited. Going to do the reverse sear method.

When would you guys recommend adding pepper? While it's resting but before I sear it, or before I even start cooking it at all?

RML,

I always salt and pepper the steak at the very beginning while it comes up to room temp.

Man I wish I had a camera. The steak came out awesome. Did the reverse sear method. I think I had the pan on a bit too high at first, because on first flip the one side already had a bit of a sear to it, but I just adjusted with less time on the actual searing process. Came out between medium and medium rare, which is perfect for me. Very excited about the results, looking forward to the next one.

My gf has a camera, but it needs to be charged, so next time I'll be ready.

Million - what's up with the cheddar? I've never seen that before.

Really considering getting a sous vide supreme. If I do the first thing I'm doing is beef tenderloin and posting ITT.

Man, I love a good steak on the grill! And it's just getting warm enough in the D.C. area to fire up the barbecue again. I bought a good hand cut (1.5" thick) Rib Eye for the grill last week and asked the guy at the meat counter (Wegman's...very nice high end grocery store in the east) what he recommends for cooking (I had been talking to him and he's looking to open his own restaurant).

Here's the tips he gave me, as I remember them:

- Have the steak out of the refrigerator at least a half hour before grilling.

- Season with salt and pepper, both sides.

- Pre-heat the grill to get it to its hottest.

- Cook 3 to 4 minutes each side to sear it.

- (Option 1): After the second flip (i.e. both sides seared), lower the heat and cook without flipping again until the internal temperature is 130°

- (Option 2): After searing, remove from the grill and bake in a 400° oven until the internal temperature is 130° (this is the way most restaurants do it, according to him)

Based on this advice, I bought a digital meat thermometer and went home to grill the best steak I've every cooked (I used option 1). That was 3 days and it was so good, I'm giving it a second shot tonight.

W0F0X, I follow your method up to the (options). For a 1.5'' ribeye, 4 minutes per side at high temperature (450-500F) makes it come perfect medium rare imo, seems like oven or extra time would be overkill.

I started cooking steaks using the pan/oven method a few years ago, but never opened this thread until recently. Usually sirloin, strip, etc.

Tonight, I tried a T-bone for the first time this way [as opposed to grill.]

Here's the meat:


Salt, pepper, air dried. You can really see the salt such the water out, I use a lot of salt.
Question - do you wipe off some, most or all of the salt before cooking? I hear various answers to this one.

here's after searing one side.



2 mins on each side, probably should have gone 5-10s less on 2nd side.

Here's after 5 mins in the oven, I put blue cheese on top before putting in:


Results:









I decided to try a T-bone because I saw they were now stocking beef at Target and wanted to give their meat a try. It was delicious and inexpensive! I usually get my beef at WFMI but now I'll mix it up for sure.