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re: Just used Himalayan salt on 2 T-Bones
Posted on 8/24/22 at 8:42 am to YungBuck
Posted on 8/24/22 at 8:42 am to YungBuck
quote:
don’t have a grill
I've cooked some of my best steaks on a cheap $20 hibachi grill that I bought at Walmart. They use very little charcoal, and are the perfect size for two steaks or a few burgers.
0
Posted on 8/24/22 at 9:01 am to YungBuck
quote:
Inch and a half probably
Don' t make this so difficult.
Olive oil
Salt & Pepper
Heat skillet to med. high
Heat oven to 425*
Cook in skillet for 3-4 minutes
flip
put skillet in oven for 3-4 minutes
done.
Posted on 8/24/22 at 9:57 am to YungBuck
quote:
Don’t have any cast iron, will a non-stick pan do the trick?
no it won't. Instead crank your broiler up to highest setting while the steaks rest. No you are not taking them to room temp as another poster states, but you are letting them cool off so that when you seer/broil them you don't continue cooking them internally. I usually allow them to rest about 15-20 mins
Once ready to seer/broil, take some softened butter with garlic and thyme mixed in it, smear it on one side of the steak and stick that under the broiler until browned (usually one minute on cats iron, so broiler might take a bit longer). Flip, smear and seer other side.
You're ready to eat.
Posted on 8/24/22 at 10:43 am to Midget Death Squad
quote:
no it won't. Instead crank your broiler up to highest setting while the steaks rest. No you are not taking them to room temp as another poster states, but you are letting them cool off so that when you seer/broil them you don't continue cooking them internally. I usually allow them to rest about 15-20 mins
Once ready to seer/broil, take some softened butter with garlic and thyme mixed in it, smear it on one side of the steak and stick that under the broiler until browned (usually one minute on cats iron, so broiler might take a bit longer). Flip, smear and seer other side.
You're ready to eat.
this and go buy you a cast iron skillet and get a ninja foodie grill. will be a live saver in a smaller apartment
Posted on 8/24/22 at 10:43 am to YungBuck
Yes, get steak dry. It won’t brown wet.
Posted on 8/24/22 at 11:27 am to YungBuck
quote:
Also what is y’all’s thoughts on blotting the meat to take the rest of the juices off the top?
If you put salt on them now and aren't cooking until tonight, then you shouldn't have much liquid on the surface, especially if they're in the fridge (dry environment).
If you're cooking in the oven first, you might need to blot them after the oven and before the sear. I think without cast iron or steel pan (all-clad type), I'd use a baking sheet and broiler on high for the sear.
Serious Eats Reverse-Seared Steak
Also, most importantly for quality and consistency. Go to your nearest grocery store and get a cheap instant read thermometer. Always cook based on temperature and not time if you can help it.
Posted on 8/24/22 at 11:39 am to BIG Texan
Any oil in the cast iron before dropping the steak? Or just a dry pan?
Posted on 8/24/22 at 11:45 am to tewino
yes definitely oil
Posted on 8/24/22 at 11:59 am to YungBuck
quote:
No one asked you to click on it, and I'm just trying to find a consensus way to cook it at my new apartment
It's not even your fault. Most of the advice is the worst shite I've ever heard
Posted on 8/24/22 at 12:10 pm to YungBuck
Do you own a probe thermometer or an instant read thermometer?
Posted on 8/24/22 at 12:35 pm to KosmoCramer
No I don't I know I need one, but I was just going to do the time for this round of cooking
Posted on 8/24/22 at 12:40 pm to YungBuck
The only way to guarantee yourself a steak cooked rare is to use a thermometer and read the internal temperature.
Cooking by times and heating temperatures is basically guess work, especially when you haven't done it a bunch of times.
Cooking by times and heating temperatures is basically guess work, especially when you haven't done it a bunch of times.
Posted on 8/24/22 at 12:41 pm to lsuguy84
quote:
Salt and pepper. Screaming hot cast iron to sear. Preheat oven to 500-550, sear, throw in oven for three minutes on each side depending on thickness.
This and he doesn't have it backwards. You sear the meat first to lock in the juices.
Only thing I would add is make sure you take the steaks out of the frig about 45-hour before you introduce to heat and let them rest a couple minutes after you pull them out of the oven.
Posted on 8/24/22 at 12:45 pm to YungBuck
quote:
Don’t have any cast iron, will a non-stick pan do the trick?
You still have time to go get a cast iron skillet. It will probably cost less than the steaks, and well worth it.
Posted on 8/24/22 at 12:48 pm to Jax-Tiger
Steaks were free from family cow we slaughtered. Normally have grill at home but moved to BR so only have options of oven or skillet.
I’ll probably grab a cast iron skillet when I go back soon
I’ll probably grab a cast iron skillet when I go back soon
Posted on 8/24/22 at 1:39 pm to msap9020
quote:
You sear the meat first to lock in the juices.
Yea that's how it works
Posted on 8/24/22 at 2:36 pm to YungBuck
quote:
No one asked you to click on it, and I'm just trying to find a consensus way to cook it at my new apartment.
Just google reverse sear method and be done with it. you're making it too complicated my baw
Posted on 8/24/22 at 2:48 pm to Motorboat
quote:
Just google reverse sear method and be done with it.
This is what I would have suggested, but he doesn't seem like the type to have a thermometer.
Posted on 8/24/22 at 3:20 pm to TDTOM
quote:
This is what I would have suggested, but he doesn't seem like the type to have a thermometer.
Already confirmed he doesn't have one.
This post was edited on 8/24/22 at 3:20 pm
Posted on 8/24/22 at 5:04 pm to KosmoCramer
quote:
Already confirmed he doesn't have one.
I have a feeling smoke alarms will be popping in y-bucks new apartment tonight.
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