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Best Steak I've Ever Cooked Tonight
Posted on 6/28/23 at 11:39 pm
Posted on 6/28/23 at 11:39 pm
Took a thick cut ribeye
Seasoned all sides with fresh ground pink salt and black pepper, sprinkled some garlic powder
Got a cast iron skillet hot with some grapeseed oil
Seared edges first before searing flats, flipping every minute until a nice even brown sear on both flats
Added a small amount more seasoning after the sear was done
Reduced heat, threw chunk of butter, bottom half of a whole bulb of garlic face down, thyme, rosemary into the pan
While occasionally basting the steak, slowly brought the steak up to 125deg internal then removed, resting brought it up to 135deg (medium rare)
Poured 1/2 cup of red wine into the skillet with the garlic and herbs still in it and let it deglaze it then reduce, pour it into a dipping bowl after
HEAVEN
Seasoned all sides with fresh ground pink salt and black pepper, sprinkled some garlic powder
Got a cast iron skillet hot with some grapeseed oil
Seared edges first before searing flats, flipping every minute until a nice even brown sear on both flats
Added a small amount more seasoning after the sear was done
Reduced heat, threw chunk of butter, bottom half of a whole bulb of garlic face down, thyme, rosemary into the pan
While occasionally basting the steak, slowly brought the steak up to 125deg internal then removed, resting brought it up to 135deg (medium rare)
Poured 1/2 cup of red wine into the skillet with the garlic and herbs still in it and let it deglaze it then reduce, pour it into a dipping bowl after
HEAVEN
8
Posted on 6/29/23 at 12:40 am to DVinBR
Excellent work, glad you enjoyed it. Have you considered dry brining it and doing everything else the same? I'm interested in the results. I normally do NY/KC Strip, not ribeye, but I've been dry brining beef and poultry for a few years, and it tastes like a game changer.
Posted on 6/29/23 at 6:41 am to DVinBR
Best steak ever and no pics ? Sides ?
Posted on 6/29/23 at 7:48 am to DVinBR
Posted on 6/29/23 at 8:03 am to DVinBR
Gordon Ramsay method, basically
Posted on 6/29/23 at 9:20 am to DVinBR
This is how I cook my steaks, minus the pepper.
Pepper will burn when high-heat searing. Pepper your steak after the sear for optimal results.
Pepper will burn when high-heat searing. Pepper your steak after the sear for optimal results.
Posted on 6/29/23 at 12:01 pm to thedrumdoctor
Salt the steak for at least 4 hours before cooking next time
Posted on 6/29/23 at 1:23 pm to Shotgun Willie
quote:
Salt the steak for at least 4 hours before cooking next time
I've heard this before, how much salt? am I supposed to wipe it off before the cook?
Posted on 6/29/23 at 2:09 pm to 24nights
quote:
I've heard this before, how much salt? am I supposed to wipe it off before the cook?
Same amount you would use to cook. I do it the night before and put on a cooling rack in the fridge. There won't be anything to wipe off. It will dissolve and get pulled into the meat.
The general rule is if you cannot salt it at least 4 hours before the cook, salt it immediately before the cook. If you salt it say an hour before, the salt will pull out moisture and it will be harder to get a good maillard reaction.
Posted on 6/29/23 at 2:23 pm to 24nights
I do a 1/2 teaspoon of Kosher salt on each side if the steak is at least 1" thick.
Posted on 6/29/23 at 3:30 pm to DVinBR
Nice
Posted on 6/29/23 at 3:36 pm to Shotgun Willie
This is the real key. All the salt dissolves and infiltrates into the center of the meat instead of just being on the outside
Posted on 6/29/23 at 4:46 pm to Shotgun Willie
quote:
Salt the steak for at least 4 hours before cooking next time
This has been a game changer for me for what I already thought were hard to beat steaks. I also try to avoid cooking steaks that are chilled right out of the ice box, so... take them out before lunch and salt them. They are ready to go by 5PM.
Also, since black pepper burns, I usually include it in the butter / herbs / spices that get basted onto the steaks after searing.
Also Also, we recently replaced our pots and pans with stainless steel and I can say it's been a true pleasure to cook on them compared to coated cookware, especially steaks. Highly recommend if anyone is wondering if they should.
Posted on 6/29/23 at 7:02 pm to thedrumdoctor
quote:Wouldn't the granulated garlic do so as well?
Pepper
Pepper will burn when high-heat searing burn when high-heat searing
Posted on 6/30/23 at 3:32 am to Jake88
quote:
Wouldn't the granulated garlic do so as well?
Yup.
Posted on 6/30/23 at 8:06 am to DVinBR
Why pink salt? Isn't that just a preservative.
Posted on 6/30/23 at 8:25 am to chity
It’s confusing. “Himalayan pink salt” or “pink salt” is salt with a pinkish tint. It is not curing salt.
“Curing salt” can be “Prague powder” which is simply sodium nitrite mixed with salt. Because you only use a very small amount of nitrite, salt is added as a carrier for the nitrite to make it easier to measure. Then, they dye it pink so processors won’t confuse it with regular salt. The best term to use is “Prague powder” but people call it pink salt.
“Curing salt” can be “Prague powder” which is simply sodium nitrite mixed with salt. Because you only use a very small amount of nitrite, salt is added as a carrier for the nitrite to make it easier to measure. Then, they dye it pink so processors won’t confuse it with regular salt. The best term to use is “Prague powder” but people call it pink salt.
Posted on 6/30/23 at 12:17 pm to SixthAndBarone
Basically how I do mine I stole method off cooking shows
Posted on 6/30/23 at 2:05 pm to DVinBR
quote:
seed oil
No thanks.
Posted on 6/30/23 at 2:33 pm to MintBerry Crunch
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