re: Cooking the perfect steak - man card on the table

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With filet being a super fatty cut, I can’t imagine it not turning out perfectly juicy and tender

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Why buy a super fatty cut like filet. When all the fat melts away you have less meat. Just buy a lean cut like ribeye so you have more actual meat when you are through cooking.

Here’s my method.
Buy a steak that’s an inch or two thick.
Pat dry with paper towels.
Season liberally with Kosher salt
Let sit for 45 minutes at room temperature
Put a cast iron skillet under high heat for 15 minutes or so. Get the skillet ripping hot
Pat the steak dry and hit up hard with black pepper
Put a little neutral oil on the blazing skillet
Put the steak down in the skillet and let it sear for 3 minutes. DO NOT TOUCH IT
Flip the steak over and let the other side sear for 3 minutes
Melt a knob of butter in the skillet . Toss a sprig or two of thyme in there.
Turn the heat down to medium and baste the steak with melted butter for a minute or two. Flip it over halfway through.
Let the steak rest for 5 minutes
Eat

If you’re worried about your man card, then for God’s sake learn to do this without boiling your steak in a plastic bag! I’m sure souse vide is pretty much a set it and forget it solution, but if ease and practicality are your main drivers, then keep your man card by opting instead to throw some money around at a quality steakhouse.

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threw in some butter, rosemary, and smashed garlic, and put it in the oven.

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I should do this next time

This thread inspired me to reverse sear some ribeyes. I went by Costco this afternoon and picked up some Prime ribeyes. My wife and kids prefer steaks that contain less fat content so I got some lean ribeyes:



I turned on the oven at 275 and pre-heated while the ribeyes came to room temp. I patted them dry and coated them with olive oil, coarse sea salt, black pepper, red pepper, a little garlic and onion powder.



Into the oven they went for roughly 33 minutes. I pulled them out when the big steak was at 108; the little ones were around 110F.



Seared them in a screaming hot cast iron with butter, more garlic and rosemary. I didn't get a great crust on these, but it did the job.



We typically eat our steaks in between medium rare and medium. These were a little too done, but the flavor came out really good. I should have pulled the smaller steaks first and pulled the big one at around the same time.

Reverse sear + cast iron is hard to beat. There is something to be said about charred NY strips or sirloins on a hot charcoal grill though.

Grill them caveman style directly on the lump charcoals after indirect smoking them.

Filet. Let get to room temp. Salt and Pepper. Oven at 400 for 7 minutes. Rest for 10-15 minutes. Put on 600 degree grill for 1:30/side. Perfectly warm rare steak.

Prime is nice but not necessary. I could put chuck eye in front of most people and they couldn’t tell a significant difference. Well let me correct myself, filet has to be prime. Ribeye just not necessary to me.