I also only use 2 stage stove top only reverse sear for 90% of steaks but will use oven or SV for anything over 1.5 inch thick.

Prefer sv over oven for filet.everything else can go either or.

I use a stove top/pan method for 90% of my steaks and they all come out great.

I haven't posted any pics yet b/c I don't see the need since I know they're perfect for me. I'll post some pics and my method for the perfect cap steak the next time I cook one.

Chiming in to the best steak cooking thread on planet earth. It's unstoppable at this point, too many submittals making 5 star steak houses look like bitches.

So, anyone interested in a live steak cook, maybe a week or two from now? Not a competition, but a celebration. If you're like me, I've definitely not posted steaks that I've screwed up. So live, there is no hiding. Can you deliver under pressure?

Live, like periscope or facebook live (I've not tried fb, assuming it works). Real time video of the cook. A one hour window for your work, good, bad, or Dean. Maybe a Friday or Saturday, end of this week, or next? Everyone cooking the same steak, ribeye, strip, fillet, or other? Voice your interest, and suggest a date. We have multiple timezones, so I'm thinking maybe 6pm PST, 9pm EST? Let's see if there's any interest.

Are you a real steak cooker, under pressure? Results revealed, no matter what?

Or, steak thread meat up obv.

At rep's, obv.

I picked up some cheap steaks today for $11, and mmn they are good. I also added this blueberry cheese to the top...yummy I just straight cooked them on the stove on high heat with butter and garlic.

blueberry cheese?

Pretty decent ahi

I'm super interested--how about next Sunday? Also, what about youtubing them for posterity ITT.

Count me in.

Lol

It's called Wensleydale & blueberries...it turned out great on the steaks

Blue cheese, blueberry cheese, same thing right?

I am 100% oven and cast iron. Biggest boosters I found for myself were a rack (and i usually do 5 minutes on the rack and then 2-3 minutes per side on folded up paper towels on the rack), resting long enough, 10 minutes post oven and in between sears, and getting the pan/oil as hot as I can which is basically grapeseed oil until its pn the verge of smoking.

Would be in for the live cook off, but likely won't be able to until the new year. Will def enjoy seeing the steakpron though!

Steak peeps,

Re: the blueberry cheese, I had the same reaction. But then I was thinking, I've had some restaurant steaks with like port wine reduction and blue cheese that was a really good combo. So maybe blueberry cheese isn't as crazy as it sounds!

I'm in.

but to avoid any sort of (potential) controversy, we need a pic of the raw steaks next to the current days newspaper or maybe a news website or channel. Maybe not...but I'm in. And Sundays work best for me.

does anyone have a decent roquefort butter rec.

what are you using it for?

steak side/dip.

my girl is in love with the butter cote serve. trying to recreate it

what kinda steak are you cooking up?

Stick of butter, eyeball cheese, chopped flat leaf parsley. I added a little caramelized onion last time I made and enjoyed it.

fillet(sp) for her, med/rare

ribeye for me, rare

all anova

Your typical Bearnaise or peppercorn sauce are always pretty good.

Or you can just throw a couple of splashes of red wine in the pan (after searing your steaks) and stir with a wooden spoon, followed by some finely diced shallots (or onions) and garlic. Let it reduce. Add some mushrooms, thyme, salt & pepper and butter. Stir. (optional: add some creme freche, sour creme or cream cheese...and more butter).

Enjoy.

sd

typical sauces are always golden.

maybe i dont read so well.

cant see the roquefort butter in your post. :-)

post pics of your girls tits, and I'll google it for you.