Correct me if I'm wrong but I think this is pretty standard

The missus is out to dinner with some friends tonight -- at a steakhouse no less -- so I was like, **** it, I'll make my own (and better) steak right here.

This was definitely the best steak I've ever cooked - probably fairly standard for everyone who's cooked less than x steaks where x is the number at which point you get close enough to perfecting the art of steak-cooking that every steak is very very good and only varies based on random ****. Or when you're trying a new method.









EXTREME MEAT CLOSEUP


I'm so happy right now.

Roy ... that plate is perfection

Roy, ND:

Very nice work both of you.

Anybody know where to get better quality and cheaper than wf in Bergen county? I personally like buffalo but steak is good once in a while,

You are not wrong.

Fantastic looking spuds!

got 3 steaks for my bday, woo woo should be a good weekend imo

Tonight's victim, before being pre-salted:



Peppered and seared in pan:



Finished in low oven for 15 minutes with garlic-Worcestershire butter :



Served with mashed potatoes and peppercorn garlic sauce:



Money shot

You cut into the steak before it rested?

Haha yes. Too big to eat the whole thing so I cut into the leftover part.

That peppercorn garlic sauce looks lovely. Well done sir.

Thanks. It was:

1 shallot
3 cloves garlic
about 1/2 cup brandy
1 cup beef broth
1 branch of thyme
coarsely ground pepper
1/4 cup creme fraiche

sauteed garlic and shallot in the steak pan. added brandy, reduced. added broth, thyme and pepper, reduced. added creme fraiche at the end along with juices from rested steak.

yum

TY this thread for making me cook more steak. I've been using a kind of bastardization of the Alton Brown method and El D reverse sear. I'm basically starting with standard sear/oven/rest, but in an attempt to keep the juice in the steak and off the plate, make it a really long rest and then sear again before serving (with oven time reduced to compensate).
e.g. for 1" thick ribeye, I'm doing something like:
- sear 1 min/side
- oven 2 min/side
- rest 15(!) min
- sear 1 min/side and serve right away

Maybe this is actually a slightly messed up reverse sear, but it works nicely for me - keeps juice off the plate without letting the steak go cold, and gives a more well done crust.

Anyway, mixing things up a bit, I just tried cooking a pretty hefty T-bone on a cast iron griddle plate.



Seasoned


Time to test the smoke detector


After rendering the fat edge for 2 mins and cooking 1 min on the first side:


After total 5-6 mins in the oven, about to rest:


Rested 15 mins, 2nd sear done on one side:


With token non-meat things:


Came out medium to medium rareish closer to the bone. Despite the long rest, got some juice on the plate as I got very close to the bone. The filet side was bordering on well done.




In conclusion:
Yum.

i like to salt and pepper it

dont overcook it and only cook 1 time for each side

i found this recipe for steak pretty good

cover steak in mustard powder then dump tabasco all over the mustard powder and sort of push it in the steak *takes practice to perfect* ... o so good

Thought I'd try my hand at meat photography...

The Meat
Costo - Canada AAA NYStrip (USDA Choice I believe).



Season
Montreal Steak Spice and I tiny bit of Olive Oil.


Grill
Cooked steak on gas grill, which doesn't get as hot as I'd like it. The fact that it was snowing outside made it pretty cold as well. Did about 50/50 lid open, lid closed. Led to a slightly rarer steak than I'm used too.


Some Butter

Put on some butter, than straight into the..

Meat Tent


Semi Meat Closeup


EXTREME MEAT CLOSEUP!!!!


By the time I got to eating the steak it was cold b/c I spent too long taking pictures. Whatever, it was still awesome.

^ How long did you grill it?

That looks like the last strip that I made which I couldn't even finish because it was too rare.

It never got warm in the middle, it's still raw.

This was probably the rarest steak I've ever made. It looked a little more done IRL than in the pictures though.

Grilling time was:
2 minutes grill open
Rotate, 2 mins closed

Repeat for other side.

The fact that it is freezing outside did not help.

wow thats almost black and blue. Leave it over indirect heat with the lid closed for a few minutes next time

A few thoughts on recent developments itt:

1. That cowboy steak was the perfect candidate to be finished in the oven. It would have gone from inedible (for me) to perfect. A hunk of flesh that thick is nearly impossible to do perfectly in the pan alone.

2. We have moved from medium-rare to rare to essentially raw lately. Some of these steaks are basically not cooked (see: "raw").

3. I'm sorry, but no way am I putting any cheddar cheese on top of my otherwise-perfect steak. Those flavors sound wrong.

4. I might need to revisit the NY strip. I really am not a fan, but some people have told me I simply haven't had a good one. It's just, well...ribeye, strip. Ribeye, strip. No contest, right?

5. I will owe Nootka a royalty for that peppercorn garlic sauce. That looks awesome.

agree, ribeye or filet for me

You have a point there. I may try my next burger without cheese.
Go for the porterhouse, strip and filet all in one.

I can't tell if you're being sarcastic or not, but there is a universe of difference in flavor between a great burger and a great steak. I don't bother eating a burger without cheese, and most often, it will be cheddar cheese.

On a ribeye? It just doesn't set up for me, sort of like a dogleg left.

Yes to the porterhouse, but as far as I can tell, that is a cut that you have to be REALLY careful when selecting. Not sure why this should be, but on the few occasions I have considered one, none have looked "just right."