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.
I believe it was alchemy.
Did a little Valentine grass fed strip from da butcha. Passable for thread. Tried out new press, worked great.
Edit: My phone cam sucks for steaks. Sliders, no problem.
Pan in butter? Looks tasty.
Y straight pan & butter.
My SIL got me a packet of Brazilian Steakhouse marinade from McCormick, since I was just there. Pretty good, would recommend.
Of course, my efforts and steakery can't compete with you guys, but they came out nice. Ribeyes for a few days. Not a bad thing.
Coached my son through this pan cook. He did all right I must say.
I missed 2/6, never forget.
BDV kiddo is an old chip off the block.
Kiddo has a friend spending the night and asked what they wanted. Plan was to grill some burgers but they wanted steak. I’m not buying $26/lb prime ribeyes to feed other kids. Luckily grocery store had picanha prime steaks for $6.99/lb. I was happy as where the kids.
I burned the hairs on knuckles cooking them but it was worth it.
I love 🔥
Well done... errrrr I meant medium rare 👍
Never did this cut (though I understand it’s a Brazilian steakhouse staple)
Looks phenomenal.
The kids coulda had burgers instead of that.
Poor little guys 🙄
nice work Nit
Wow, that looks great. After the first pic with all the flames I had much lower expectations.
Love the sweet potato fries cameo.
Nit, that looks perfect to me. Finally someone dunks on Dvo.
Great looking steaks of late (and always).
Am I the only one that think sweet potato fries are awful. The consistency is never right.
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i will never select sweet potato fries if regular taters are available in any form
I’m with you guys on sweet potato fries for the most part I’d go regular and had both. I however went to lunch a couple weeks ago with coworkers who both ordered sweet potato fries. I had one and had been craving them ever since.
Cast iron/tallow/butter ribeye:
Bigsaddy, are you seeking any adoptees?
BDV is still the king. The combination of perfect sear to idea to great internal temp is uncanny.
BDV is still the king. The combination of perfect sear to idea to great internal temp is uncanny.
TY Sir. I swear by beef tallow for my pan cooks.
Throw a heavy helping in the cast iron, med high heat, flip every minute, and drop in a couple of tbsp of butter toward the end to liven up the sear. Works every time for thicker cuts.
