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How do you like to cook your steak?
Posted on 11/29/25 at 5:11 pm
Posted on 11/29/25 at 5:11 pm
Normally i use my Green Egg and can get a great crust.
But i was watching Joshua Weisman and he did a pan sear then finished with melted butter and sage and garlic. So i tried that.
Seared a heavily salted and peppered very large T-bone then melted a stick of butter in the pan and constantly laddled the butter over the meat. It is really the best tasting steak I've done. Only issue was i went a little too long and it was medium to mid well.
Next time I'll pull it a little sooner.
Still if you don't want to grill or broil this is a good way to get a tasty moist steak.
..
But i was watching Joshua Weisman and he did a pan sear then finished with melted butter and sage and garlic. So i tried that.
Seared a heavily salted and peppered very large T-bone then melted a stick of butter in the pan and constantly laddled the butter over the meat. It is really the best tasting steak I've done. Only issue was i went a little too long and it was medium to mid well.
Next time I'll pull it a little sooner.
Still if you don't want to grill or broil this is a good way to get a tasty moist steak.
..
12
Posted on 11/29/25 at 5:27 pm to Napoleon
Sous vide at 123°F and then a quick hot as possible sear on either side on the grill.
Posted on 11/29/25 at 5:32 pm to Napoleon
Lately a reverse sear to 125, then finished the sear in a shallot/thyme/butter sauce.
Served on the side: slow sauted onions and mushrooms with garlic and thyme.Usually do small yukons for potatoes, or garlic bread if I'm feeling a bit carby.
Served on the side: slow sauted onions and mushrooms with garlic and thyme.Usually do small yukons for potatoes, or garlic bread if I'm feeling a bit carby.
This post was edited on 11/29/25 at 5:37 pm
Posted on 11/29/25 at 6:42 pm to LSUBoo
I lost my immersion circulator in my divorce and haven't replaced it yet. That used to be my go to. Love sous vide but this sear and baste method with a heavily salted and peppered steak may have been my favorite.
Posted on 11/29/25 at 6:48 pm to Napoleon
Pellet smoker at 225 until internal of 115.
Sear on 600 gas grill until 123-125.
Pull and rest for 15.
Bone apple tea.
Sear on 600 gas grill until 123-125.
Pull and rest for 15.
Bone apple tea.
Posted on 11/29/25 at 10:56 pm to thegreatboudini
quote:
Pellet smoker at 225 until internal of 115.
Sear on 600 gas grill until 123-125.
Pull and rest for 15.
That's about exactly what I do as well
Posted on 11/29/25 at 11:33 pm to Napoleon
I cook mine in enameled cast iron. I start with a little flavored beef tallow and cook slowly, building up the crust. I find it works much better than a fast sear. Toward the end I use a trivet to angle the pan (cast iron gets too heavy to hold for a long cook) put in some melted butter add garlic, thyme, and rosemary to the butter, and baste it. It is a really good way to get color on the gray spots. It is a slow process, but for us it pays off in the end.
Posted on 11/30/25 at 6:25 am to Napoleon
Either on a grill that I let get as hot as I can get it or on the stove on a cast iron ribbed griddle that leaves beautiful grill marks on the steaks.
I first let the steaks sit out for at least an hour to take the chill out of them then drizzle just enough olive oil on them to put a thin coat of oil so the seasoning sticks well. Hit them with a little Slap Ya Mama, garlic powder and black pepper and cook until just a slight bit more than rare.
Steak, loaded baked potato and sauteed mushrooms is one of my favorite quick meals.
I first let the steaks sit out for at least an hour to take the chill out of them then drizzle just enough olive oil on them to put a thin coat of oil so the seasoning sticks well. Hit them with a little Slap Ya Mama, garlic powder and black pepper and cook until just a slight bit more than rare.
Steak, loaded baked potato and sauteed mushrooms is one of my favorite quick meals.
Posted on 11/30/25 at 7:58 am to Napoleon
Pellet smoker at 225 to 112, 30-40 seconds each side on a 500 degree cast iron skillet on the stove.
This post was edited on 11/30/25 at 7:59 am
Posted on 11/30/25 at 12:57 pm to Napoleon
sous vide is so easy. perfect every time
Posted on 11/30/25 at 11:07 pm to Napoleon
Marinade overnight in a 50/50 mix of Worcestershire and Alegro Hickory. Take out an hour before cooking and pat dry then season with Montreal seasoning. Throw on super hot grill til medium rare.
Posted on 12/1/25 at 6:10 am to Napoleon
Things I've learned about cooking steaks after I got my Thermoworks RFX.
1) After doing a reverse sear there is always a "carry-over" cook. Meaning, once you pull the steak off of the heat source the temperature will continue to rise. It's almost always 12 - 13 degrees during the rest. However, I once had a steak rise 25 degrees after I removed it from the heat source. I was shocked and I can't explain it. (That steak was ruined. Pulled at 124 and it climbed to 149)
So, if your target temp is 135 you gonna need to remove steak at around 123 degrees. ( reverse sear) and hope you have the typical carry-over of 12 - 13 degrees.
2) With forward sear things are much more manageable and predictable.
Put steaks directly over flames and cook till it looks like you want it to look. Then move them for indirect to finish cook. "carry-over" is 6 - 7 degrees.
So, if your target temp is 135 then you would remove steaks at 128.
This is my preferred method now.
Please note: I cook my steaks on a Weber Kettle with charcoal banked on one side.
1) After doing a reverse sear there is always a "carry-over" cook. Meaning, once you pull the steak off of the heat source the temperature will continue to rise. It's almost always 12 - 13 degrees during the rest. However, I once had a steak rise 25 degrees after I removed it from the heat source. I was shocked and I can't explain it. (That steak was ruined. Pulled at 124 and it climbed to 149)
So, if your target temp is 135 you gonna need to remove steak at around 123 degrees. ( reverse sear) and hope you have the typical carry-over of 12 - 13 degrees.
2) With forward sear things are much more manageable and predictable.
Put steaks directly over flames and cook till it looks like you want it to look. Then move them for indirect to finish cook. "carry-over" is 6 - 7 degrees.
So, if your target temp is 135 then you would remove steaks at 128.
This is my preferred method now.
Please note: I cook my steaks on a Weber Kettle with charcoal banked on one side.
This post was edited on 12/1/25 at 6:19 am
Posted on 12/1/25 at 10:17 am to Napoleon
During the week - air fryer. We eat steak 3-4 days per week for supper.
Weekends - I've been moving more and more toward no sear cooking, and maintaining the usual basting with garlic / pepper / rosemary butter.
Weekends - I've been moving more and more toward no sear cooking, and maintaining the usual basting with garlic / pepper / rosemary butter.
Posted on 12/1/25 at 10:39 am to TheBoo
Air fryer? I’m listening tell me more
Posted on 12/1/25 at 11:09 am to Napoleon
For Ribeyes I like Reverse Sear. 225° til 110°-115° internal. Crank up heat to 400°+. 90 seconds or so on each side. 10 minute rest.
Posted on 12/1/25 at 11:43 am to Napoleon
Gas grill with Grill Grates.
For what we normally find at local stores, it's 2.5 minutes per flip with each side down twice.
For what we normally find at local stores, it's 2.5 minutes per flip with each side down twice.
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