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Posted on 2/1/16 at 10:38 am to Lester Earl
honestly i haven't cooked a steak on a grill in ages
i don't invest in meat worthy of reverse searing/sous vide. i usually just constant flip or do 2 min on each side at pretty high heat on the cast iron.
i don't invest in meat worthy of reverse searing/sous vide. i usually just constant flip or do 2 min on each side at pretty high heat on the cast iron.
Posted on 2/1/16 at 10:38 am to Deactived
quote:Lot of chefs do it this way. Not enough time in the restaurant world for a sous vide or reverse sear.
I've been doing a combo of cast iron in oil(medium to medium high heat) and finish with basting.
Oil in cast iron to cover whole area.
Flip steak every 30 seconds for about 5 minutes.
Pull steak and add butter to pan.
Baste steak with butter for 30 seconds on each side.
Pull and let rest.
This post was edited on 2/1/16 at 10:39 am
Posted on 2/1/16 at 10:40 am to SlowFlowPro
quote:
honestly i haven't cooked a steak on a grill in ages
damn dude, i do this 2x3 a week
quote:
i don't invest in meat worthy of reverse searing/sous vide.
this will make any cut taste better but ribeyes are less than $10/lb so how cheap are you?
Posted on 2/1/16 at 10:42 am to TheCaterpillar
i put my oven at 275 for reverse sear.
cooking time depends on thickness of the meat. invest in a meat thermometer
cooking time depends on thickness of the meat. invest in a meat thermometer
Posted on 2/1/16 at 10:42 am to SlowFlowPro
If I can't cook on a grill I'll find something else to cook besides a steak
Posted on 2/1/16 at 10:43 am to SlowFlowPro
quote:
honestly i haven't cooked a steak on a grill in ages
then likely not enough trial and error to prevent uneven cooking, jake
Posted on 2/1/16 at 10:43 am to CAD703X
my price point is usually $5/lb
sometimes if i really want red meat/iron i'll go $6.50 (And that's typically reserved for sirloin only)
sometimes if i really want red meat/iron i'll go $6.50 (And that's typically reserved for sirloin only)
Posted on 2/1/16 at 10:44 am to Cosmo
I use a slapchop to cut up my ribeye before I eat it 
Posted on 2/1/16 at 10:44 am to yellowfin
quote:
If I can't cook on a grill I'll find something else to cook besides a steak
I'm a big fan of a cast iron steak. I like them grilled too, but I wouldn't say one is better than the other for me.
Now for something like skirt steak with chimichurri, I want the grilled flavor.
Posted on 2/1/16 at 10:44 am to SlowFlowPro
quote:
my price point is usually $5/lb
sometimes if i really want red meat/iron i'll go $6.50 (And that's typically reserved for sirloin only)
You should leave this convo to people cooking real steaks.Posted on 2/1/16 at 10:44 am to Lester Earl
quote:No graying at that temp? I've been afraid to go that high.
i put my oven at 275 for reverse sear.
Posted on 2/1/16 at 10:45 am to Lester Earl
I cook all ribeyes, strips and porterhouses outside using the reverse sear method and serve it family style. All filets re done inside in a cast iron skillet on the stove then in the oven.
Posted on 2/1/16 at 10:45 am to LNCHBOX
krogers just had boen-in ribeye for $5/lb bro
Posted on 2/1/16 at 10:45 am to CAD703X
quote:
CAD703X
Check out my posts in the open container thread...
Posted on 2/1/16 at 10:46 am to Janky
quote:
Janky
this guy knows whats up
Posted on 2/1/16 at 10:46 am to yellowfin
quote:
If I can't cook on a grill I'll find something else to cook besides a steak
Some good posts in this thread using a cast iron and a stove. Give it a shot, especially with a butter baste. You might not even go back to the grill
Posted on 2/1/16 at 10:46 am to Lester Earl
quote:
then likely not enough trial and error to prevent uneven cooking, jake
This is a good point.
I'll add that once you get a desired cook for a certain piece of meat, write down the cut, the temp, thickness, time and flips. Just exactly what you did and keep a notebook of it.
Posted on 2/1/16 at 10:48 am to TheCaterpillar
quote:
Check out my posts in the open container thread...
i could have sworn mcnair was arrested for being drunk as a passenger because he had an open container and that everyone in the car gets arrested if the driver is drunk.
Posted on 2/1/16 at 10:49 am to HeadChange
quote:
Some good posts in this thread using a cast iron and a stove. Give it a shot, especially with a butter baste. You might not even go back to the grill
nope nope and nope
i promise you a ribeye on the grill is way way WAY better than an iron skillet. ...and this is coming from a guy who cooks just about everything except cardboard in an iron skillet.
ribeyes are plenty marbled; they don't need butter. butter enhances the sublime taste of a filet because they are so lean.
This post was edited on 2/1/16 at 10:50 am
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