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Message
Tried a different approach (for me) on cooking steak and they were perfect
Posted on 6/10/22 at 11:08 pm
Posted on 6/10/22 at 11:08 pm
It's been over 100 degrees every day for two weeks here in Hill Country so my grilling exploits have been cut down to practically nothing.
Saw an article online about finishing steaks in the oven after a fast sear.
Cranked my gas grill to 700 degrees and seared each side for 3 minutes. Heated the oven to 400 degrees and put them in for 4 minutes. Came out perfectly for a rare steak with a good crust.
I know it's nothing new, but this may be the way I cook steak moving forward.
Saw an article online about finishing steaks in the oven after a fast sear.
Cranked my gas grill to 700 degrees and seared each side for 3 minutes. Heated the oven to 400 degrees and put them in for 4 minutes. Came out perfectly for a rare steak with a good crust.
I know it's nothing new, but this may be the way I cook steak moving forward.
This post was edited on 6/10/22 at 11:09 pm
8
Posted on 6/11/22 at 12:30 am to TideSaint
What cuts and how thick? I love a good crust
I do the cast iron 500 sear on high burner then into the oven method…but my cook time is much less
I do the cast iron 500 sear on high burner then into the oven method…but my cook time is much less
Posted on 6/11/22 at 6:03 am to TideSaint
You will never go back.
Hot cast iron sear and toss in the oven.
Hot cast iron sear and toss in the oven.
Posted on 6/11/22 at 6:24 am to TideSaint
I do a reverse sear all the time, start in the oven then finish on the stove
Posted on 6/11/22 at 7:09 am to TideSaint
I have been using the cold pan no oil method when I cook inside to avoid a big mess. It works really well and is quick.
Posted on 6/11/22 at 8:13 am to TideSaint
you got a rare steak cooking 6min at 700deg
Then another 4 min at 400deg?
Then another 4 min at 400deg?
Posted on 6/11/22 at 8:32 am to Lester Earl
quote:
you got a rare steak cooking 6min at 700deg Then another 4 min at 400deg?
I was thinking the same thing, I guess he started with a frozen steak?
Posted on 6/11/22 at 10:01 am to Tigerpaw123
Or needs a new thermometer for his pit lol
Posted on 6/11/22 at 11:11 am to Lester Earl
If he's cooking a 2" ribeye I don't see what you are guffawing about. 10 minutes at those temps is not going to get it much above rare if any.
Posted on 6/11/22 at 11:21 am to MobileJosh
You either don’t know what rare is or your thermometer is broken.
700deg is hot. 6 min of that is going to cook your shite, not just sear it
700deg is hot. 6 min of that is going to cook your shite, not just sear it
Posted on 6/11/22 at 3:51 pm to TideSaint
That is how I do my filets except I wear them on the stove then toss them in the oven.
Posted on 6/11/22 at 6:44 pm to Lester Earl
quote:
700deg is hot. 6 min of that is going to cook your shite, not just sear it
Nope.
The filets I cooked were about 2 inches thick and they were perfect searing them for 3 minutes a side and 4 minutes in the oven.
Posted on 6/11/22 at 6:55 pm to TideSaint
That's how it's done in many of the restaurants I worked in.
Sear or mark the steak, then finish in a hot oven (usually 500°F) on a sizzle platter. Flipping once or twice to promote even cooking.
Sear or mark the steak, then finish in a hot oven (usually 500°F) on a sizzle platter. Flipping once or twice to promote even cooking.
Posted on 6/11/22 at 7:33 pm to Lester Earl
Maybe a 3 inch thick tenderloin? 
Posted on 6/11/22 at 9:15 pm to TideSaint
Sous vide then sear. I don’t like the oven method after searing because I think it softens the exterior. I like a little texture from salt/pepper sear. Seem to lose that in oven. 6 in one hand, half dozen in the other. We all have our preferences.
Posted on 6/12/22 at 6:44 am to Lsudx256
Once you sous vide you never go back. End product is orders of magnitude superior. Really shines with lower grade cuts of meat as you can cook it longer for a nice tender final product a grade or two above its designation without overcooking it.
Before the sous vide the sear and finish in the over was my go to way of cooking.
Before the sous vide the sear and finish in the over was my go to way of cooking.
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