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.
Saw this at the local BBQ joint, thought of this thread...
Seems ambiguous...
No pics, but a story for the steak thread:
Had a blowout with the boys in FL last weekend. Host loves to cook and wants to make a beef tenderloin, his specialty, for the Sunday 4pm games. Everyone is half in the bag after fishing, he gets back from whatever he was doing and takes the huge tenderloin out of the fridge. He turns his back for 2 minutes to do something at his desk(for me!) and when we turns back around one of the guys has now started cutting the tenderlon into steaks(3/4" at best) an
Definitely needed pics of the result
Sounds like you might have an open slot for next year's fishing trip!
I inherited a Weber smokefire pellet grill from a family member recently and took it on its first steak adventure tonight. Pretty solid grill! Maxes out at 600F so not quite as hot as I’d prefer for steak cookery but I’m not mad at these ribeyes. Seasoned with kinders “the blend”
This looks quite good Jack. I will smoke steaks on my Traeger but a decent sear is impossible. Glad the Weber delivered reasonably in that area.
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https://x.com/positivesideofx/status/185...
Ridiculous, but fabulous execution here.
https://x.com/positivesideofx/status/185...
Ridiculous, but fabulous execution here.
saw that a few days ago and also thought of this thread
I need to show that to my husband 😉
LOL
luger is also the name of a german gun
no doubt a quick google search would confirm
but results may vary
Merry Christmas all!
dvo cooking beef like all three kings at the same time.
now I'm Hungry again...
I've been traveling in India for a couple weeks. Thanks for helping me to carry over til I get home, BigDaddy.
In fact, we saw one in a village a few days back which was dying. I'm thinking, get me some sharp knives, and start a fire!
Pan, medium heat, ghee. One super fast sear at the end.
Not to step on any of the steak masters ITT, but this snake river farms wagyu chuck eye steak is pretty pretty good, 2 mins/side med hot steel pan, 550f or so, s&p.
Until now I rarely cooked steak as I didn't get the results I wanted, but with this steak it's super easy.
Basically is a mini ribeye; first steak I've ever cooked that left a decent puddle of fat in the pan.
$16/lb, on sale for $11. A steal!
Bought at QFC, no idea how long they are staying around, but I'm stocking up while I can
do the old timers remember when the snake river farms guy hung around for a few weeks and gave away free beef?
ran it back! went new/old school with the sides: Premade taters, packet brown gravy, canned green beans, sweet corn, cranberry sauce, plus carmelized onions + shrooms
For a $5 steak it's a nice treat. I vacuum-packed and froze the steaks I got on sale, going back to pork chops for a bit.
I do love me some institutional mashed spuds!
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