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Posted on 2/17/19 at 11:42 am to cssamerican
I use same method but, I pull from oven at 115F, let rest for 5 min then put under the broiler on highest setting for 3 min per side. I usually end up about 125F-128F when all is said and done. Also I only season with sea salt, pepper and garlic powder.
Posted on 2/17/19 at 12:11 pm to VanRIch
Do you own an instant read thermometer? That is key to learning how to cook perfect meats of any kind. Don't listen to anyone who recommends a cooking temperature and time without an internal temperature. You have to find what works for your "system," and the only way to do that is with an instant read thermometer. Once you get your system down, you can ditch the thermometer, but it is crucial for learning, imo.
Posted on 2/17/19 at 12:17 pm to cssamerican
Let the steaks sit out for 30 minutes
Season the fricking shite out of them with salt and pepper. And I mean cover that shite all over and the sides. Especially the sides.
Get a cast iron skillet hot. When you see a little smoke, add extra virgin olive oil. When you see a little smoke from that, lay your steak in gently and dont frick with it. 4 minutes for med rare, that's when I flip and add 6-8 cloves of smashed garlic, and 2 pats of butter. Baste the frick out of it and add fresh thyme if you feel fancy.
When it's done you have to let it sit for at least 5 minutes so the juices dont escape when you cut in.
Get a fricking steak with good marbling as well.
Season the fricking shite out of them with salt and pepper. And I mean cover that shite all over and the sides. Especially the sides.
Get a cast iron skillet hot. When you see a little smoke, add extra virgin olive oil. When you see a little smoke from that, lay your steak in gently and dont frick with it. 4 minutes for med rare, that's when I flip and add 6-8 cloves of smashed garlic, and 2 pats of butter. Baste the frick out of it and add fresh thyme if you feel fancy.
When it's done you have to let it sit for at least 5 minutes so the juices dont escape when you cut in.
Get a fricking steak with good marbling as well.
Posted on 2/17/19 at 12:22 pm to VanRIch
Well shite. After reading this thread I may just have to go get a good cut of meat and a bottle of wine for dinner. I’m home alone this weekend and don’t have work tomorrow so that sounds like a good way to spend my Sunday.
Posted on 2/17/19 at 12:39 pm to AbitaFan08
I will also add that when, how much, and what kind of salt is a very very important part of steak flavor.
I personally use Liberal amounts of coarse kosher salt about 4 hours pre Sous Vide, then heavy coarse pepper pre sear, and then add a little table salt if needed at the table. I Sous Vide mine at 132x2. I prefer 2” strip or thicker filets so I salt it like a crazy person.
I personally use Liberal amounts of coarse kosher salt about 4 hours pre Sous Vide, then heavy coarse pepper pre sear, and then add a little table salt if needed at the table. I Sous Vide mine at 132x2. I prefer 2” strip or thicker filets so I salt it like a crazy person.
This post was edited on 2/17/19 at 12:42 pm
Posted on 2/17/19 at 12:44 pm to whatiknowsofar
quote:
Let the steaks sit out for 30 minutes Season the fricking shite out of them with salt and pepper. And I mean cover that shite all over and the sides. Especially the sides. Get a cast iron skillet hot. When you see a little smoke, add extra virgin olive oil. When you see a little smoke from that, lay your steak in gently and dont frick with it. 4 minutes for med rare, that's when I flip and add 6-8 cloves of smashed garlic, and 2 pats of butter. Baste the frick out of it and add fresh thyme if you feel fancy. When it's done you have to let it sit for at least 5 minutes so the juices dont escape when you cut in. Get a fricking steak with good marbling as well.
As mentioned earlier, I SV mine but this is really good technique if you prefer cast iron only. This is going to set off every smoke alarm in the house though so either do this outside or have a very good hood vent.
Or just take the batteries out of the smoke detectors.
Posted on 2/17/19 at 12:59 pm to VanRIch
Don't rely solely on grade. Look for good marbeling regardless of grade. Definitely go with at least an inch thickness.
Sous vide seasoned meat, poached in butter. Set temp 5-7 degrees lower than your preferred doneness.
Finish outside with grill grate on top of charcoal chimney. The chimney channels the heat better for a better seer, generating awesome grill marks, or even the best char ever, depending on how long you keep it on.
Sous vide seasoned meat, poached in butter. Set temp 5-7 degrees lower than your preferred doneness.
Finish outside with grill grate on top of charcoal chimney. The chimney channels the heat better for a better seer, generating awesome grill marks, or even the best char ever, depending on how long you keep it on.
Posted on 2/17/19 at 1:12 pm to whatiknowsofar
quote:I do the cast iron method more than the grill these days. You might want to substitute avocado oil (make sure it says cold pressed) for your EVOO. EVOO’s smoke point is between 350-400, while avocado oil is north of 500. It’s flavorless as well, so it won’t screw with your seasoning. Aldi has a good avocado oil for $5-6 a bottle (17 ounces). Most Costcos also sell it
Get a cast iron skillet hot. When you see a little smoke, add extra virgin olive oil. When you see a little smoke from that
Posted on 2/17/19 at 1:18 pm to VanRIch
Put on the grill at 500 to internal temp 132 and pull. Don't even need to reverse.
Posted on 2/17/19 at 1:19 pm to VanRIch
For a fancy finish, pre-heat your plates in a 300-400° oven. When you’re ready to serve, add a teaspoon or so of ghee to the plate, then the steak. It will sizzle all the way to the table.
Posted on 2/17/19 at 1:21 pm to whatiknowsofar
quote:
Get a cast iron skillet hot. When you see a little smoke, add extra virgin olive oil. When you see a little smoke from that
Why are you bringing olive oil past its smoke point to cook a steak? You just wasted your money.
Posted on 2/17/19 at 1:26 pm to VanRIch
Here’s a simple and fool proof method that Pilot Tiger shared with me. It has never failed and produces amazing steaks.
We use the tinderloins from Costco 95% of the time.
Pilots steak method.
In a ziplock bag, coat the steaks in rapeseed or EVOO and cover them in fresh cracked pepper, paprika, Tony’s or salt, garlic powder and any other seasoning you like. Gotta get that crust going.
Melt 1/2 stick of butter in a Pyrex dish with a good sprinkle of Tony’s, a teaspoon of minced garlic and fresh cracked pepper.
On the grill, seer each side for one minute on high heat then bake in the Pyrex dish at 500 degrees in the oven for 3 minutes each side. Spoon all the juices over the steaks before you put in the oven and again when you take them out.
Perfect rarish steaks every time.
*For the thick Costco tenderloins, grill 1-1/2 minutes a side then 3 minutes per side @500° oven bake.
We use the tinderloins from Costco 95% of the time.
Pilots steak method.
In a ziplock bag, coat the steaks in rapeseed or EVOO and cover them in fresh cracked pepper, paprika, Tony’s or salt, garlic powder and any other seasoning you like. Gotta get that crust going.
Melt 1/2 stick of butter in a Pyrex dish with a good sprinkle of Tony’s, a teaspoon of minced garlic and fresh cracked pepper.
On the grill, seer each side for one minute on high heat then bake in the Pyrex dish at 500 degrees in the oven for 3 minutes each side. Spoon all the juices over the steaks before you put in the oven and again when you take them out.
Perfect rarish steaks every time.
*For the thick Costco tenderloins, grill 1-1/2 minutes a side then 3 minutes per side @500° oven bake.
This post was edited on 2/17/19 at 1:43 pm
Posted on 2/17/19 at 1:27 pm to Bullfrog
quote:a bit aggressive, but I'll give it a shot
coat the steaks in rapeseed
Posted on 2/17/19 at 1:31 pm to Rouge
Oh I feel sure you’d enjoy it.
Posted on 2/17/19 at 2:13 pm to TH03
quote:
Why are you bringing olive oil past its smoke point to cook a steak?
I'm talking about a small first bit of white smoke that I see. It's a relatively quick process. I never burn my evoo. It's not like i'm waiting for huge clouds of smoke to develop.
Also this is why you add the oil after the pan is hot. Gradually heating up evoo is guaranteed to burn your pan if you're cooking on high heat
This post was edited on 2/17/19 at 2:16 pm
Posted on 2/17/19 at 2:14 pm to The Nino
quote:
I do the cast iron method more than the grill these days. You might want to substitute avocado oil (make sure it says cold pressed) for your EVOO. EVOO’s smoke point is between 350-400, while avocado oil is north of 500. It’s flavorless as well, so it won’t screw with your seasoning. Aldi has a good avocado oil for $5-6 a bottle (17 ounces). Most Costcos also sell it
Thanks! I'll have to try it out.
Posted on 2/17/19 at 3:23 pm to whatiknowsofar
My point was the type of oil you're using. You're wasting good olive oil just to sear a steak. Get something for high heat and low flavor.
Posted on 2/17/19 at 3:33 pm to TH03
This Technique should give you good results.
Two things make a great steak: an even temperature distribution on the inside and a nice crust on the outside. Reverse sear or sous vide is the best way to do this.
Cook the inside slowly on low heat and then sear the inside with high heat.
Obligatory pictures.
Two things make a great steak: an even temperature distribution on the inside and a nice crust on the outside. Reverse sear or sous vide is the best way to do this.
Cook the inside slowly on low heat and then sear the inside with high heat.
Obligatory pictures.
Posted on 2/17/19 at 3:41 pm to VanRIch
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