Cooking A Good Steak
A guy I work with says that the secret to a good steak is completely covering it with Kosher Salt, letting it sit an hour, washing all the salt off, patting it dry with a paper towel, then grilling it.
True? Plan on trying my next day off (on Monday). Anyone else know how to get a good tender steak?
Edit: Some notable posts you should check out before cooking or asking questions
Gobbo's rating system from 1-10
How to cook a prime rib. Results.
The reverse sear, 2p2's preferred cooking method:
Cook the interior of the steak first using a lower heat source (you can use an oven, pan or grill). Let it rest for 5-10 minutes. Then sear it at a higher heat. The steak will still cook once it's removed from the initial heat source that was used to cook the interior, so remove it 5-10 degrees below what you want the final internal temperature to be.
Some examples:
- El D explains the reverse sear for the 8...
- Reverse sear explained again
- And again
- ninetynine99's reverse sear with pics
- Reverse searing on a grill; detailed instructions here.
- See ninetynine99's links below for reverse sear using an oven to cook the interior.
ninetynine99's epic TR of oven + reverse sear of 7 rib, 40-day dry-aged beef
- bids on some dry-aged steak and wins
- picks it up
- prepares it
- brings it to desired internal temperature in the oven: into the oven; 40 min; 60 min; 75 min
- finishes with reverse sear
Suggestions for more posts to include here are welcome.
Basic tomahawk ribeye, medium heat w/butter on carbon steel griddle.
Boldly following up an immaculate dvo post!
I had a 7 bone ribeye cut I got for Xmas loss leader. Tonight butchered it up and cut 10 fat 1.5” boneless ribeyes and a rack of ribs.
Had a dinner party tonight and cooked three steaks. Seasoned these with Kinders “the blend” which is salt pepper and garlic, the same as I use for brisket.
I intended to cook on the Weber kettle but once I got the grill put together and lit I realized the coal was wet due to recent precipitation, the behavior of the coals and the smell of the smoke.
Quick audible to cooking in pans. I used two cast irons on medium heat flipping every 2-3 minutes for about 15 minutes total. Short rest and carved for service.
I gonna just quit opening this thread so I can feel just a little less disappointed in myself than I already am. 🙃
It’s been a dream of mine to have a tomahawk like that where I roam around Santa Monica wielding it like an axe and eating it off the bone like a goddamn caveman!!
Had a frozen NY Strip that was sitting in the freezer for God knows how long, decided it would be tonight's dinner. SV'd straight from frozen 127F for 3 hours, pan seared in butter. I made sure to serve it on the donkey plate.
You could just post pics of the donkey plates and I'd be happy. Having yummy looking for on them is certainly a bonus tho. 😋
I'm effing hungry now... damn it.
Tomahawk ribeye cooked in butter on my cast iron griddle.
Winner, and still champion! Wow.
that looks like a fantastic individual cut right there... where did you buy it, a butcher or local supermarket?
so pleased malice and dvo found a particular talent for cooking meat and chose to share it with us
different cuts and techniques but each shows a unique mastery of time and heat
did they cut it up for you when you first bought it?
Ive been thinking off doing the side of beef partnership and sharing a whole cow with a couple others.
Yes Sir! Butcher is happy to cut and wrap to your preference. Got those tomahawk ribeyes and did 3 inch thick porterhouses too.
Great value typically. I also love having ground beef all from the same cow vs. an amalgamation of 1000s of different animals.
hear hear... I need to get a dedicated freezer first
Yes. I had a deep freeze but didn’t know just how much half a cow is. Had to run to Home Depot to purchase a second one to fit it all.
2/6 Never forget!
Hail Hail
Was that cooked with a sous vide?
