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.
lol
envelopes of idahoan potatoes probably exist in over a dozen varieties
boil a coupla cups of water, turn off heat and dump in the contents
whip it with a fork until reaching preferred fluffiness
enjoy
seems like you still have a few pounds of quality meat left to cook steve
any initial thoughts on what you plan to do with it?
seems like you still have a few pounds of quality meat left to cook steve
any initial thoughts on what you plan to do with it?
Great question! I think these chuck eyes would be great camping steaks. They're kind of like dark meat chicken in it take a lot of heat without turning well done.
Over a campfire or charcoal in my little twig stove, let it soak up the smoke.
I also picked up a couple of 'strip loin' steaks, same brand I think, different name, but these were $21/lb and 50% off! Living close to the QFC has its advantages
Also, I've had the idahoan but prefer the frozen or 'fridge taters
seems like you still have a few pounds of quality meat left to cook steve
any initial thoughts on what you plan to do with it?
Great question! I think these chuck eyes would be great camping steaks. They're kind of like dark meat chicken in it take a lot of heat without turning well done.
Over a campfire or charcoal in my little twig stove, let it soak up the smoke.
I also picked up a couple of 'strip loin' steaks, same brand I think, different name, but these were $21/lb and 50% off! Living close to the QFC has its advantages
Also, I've had the idahoan but prefer the frozen or 'fridge taters
Any tips on cooking a steak in an air fryer? Considering trying this to see how it works out.
suppose one question is what are you hoping the end results to be?
Instant mashed potatoes defiantly have their place.
I still make little roll sandwiches with them like elementary school lunch on the rare occasion I am craving/making them.
if you have the proper ventillation to cook in cast iron on a stovetop, i suggest exploring those options first
I'm going to try the strip loin in the air fryer. I just love the way it gets my pork chops perfect.
Usually in these cases I just google 'air fryer + term' which usually leads to a bunch of recipes and reddit threads. I look for commonalities in the recipes, maybe leaning towards seriouseats, cooks illustrated, nytimes, etc.
For a 1" steak, I'm trying 400 for 13 minutes. I think having the beef at room temp is important
Will report back
looking forward to it
guessing you should get as much moisture off as possible before cooking?
I'm going to try the strip loin in the air fryer. I just love the way it gets my pork chops perfect.
Usually in these cases I just google 'air fryer + term' which usually leads to a bunch of recipes and reddit threads. I look for commonalities in the recipes, maybe leaning towards seriouseats, cooks illustrated, nytimes, etc.
For a 1" steak, I'm trying 400 for 13 minutes. I think having the beef at room temp is important
Will report back
Thanks! That's a good starting point for me.
looking forward to it
guessing you should get as much moisture off as possible before cooking?
Yeah I was thinking maybe pat them down real well and run it through a low heat dehydration cycle to really dry out the surface, get up to 100 degrees or so, slather with oil, and then go max temp to “sear”. Basically an air fryer reverse sear.
