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.
Heading to the grill. Wish me luck.
A choice boneless ribeye and a couple Snake River Farms sirloins. Standard grocery store stuff.
Not my best ever but the family was plenty happy.
ec,
I can not abide by lemonade in my beer.
Otherwise everything looks great!
yup, meat looks highly edible
Looks really great EC, especially since it looks like you weren’t working with super high heat/chimney.
What Cowboy wrote. Leinie's a good start, but not a fan of shandies.
Steak, however, looks great!
What about beer in your lemonade?
What Cowboy wrote. Leinie's a good start, but not a fan of shandies.
Steak, however, looks great!
Thanks guys. Even as someone who has posted several steaks over the years, posting in here is always a bit scary given the elite steaks we've seen. But that's why I made that fist post before I started grilling...to make sure I didn't back out. If the biggest critique I'm getting is about the beer and not the meat, I'll take it! But man, if you guys don't like a cold Summer Shandy(or 8 as was the case last night) on a warm spring day(80+ here), you're missing out.
Looks really great EC, especially since it looks like you weren’t working with super high heat/chimney.
Thanks. Definitely wasn't using super high heat. On thinner steaks I'll go high heat for just 3-4 minutes per side, but on thicker ones like these I'll go a little lower and slower. I typically try to keep the grill around 350, flipping every 2 minutes with a 1/4 turn on every other flip. After 16 minutes and a full 360 turn I'll stand them up and hit the edges for a few minutes, then check the temps and adjust from there. Without an open flame(I suppose I could take one of the deflectors out from under the grates) it's hard to get a great sear while still nailing the interior temps but I've gotten better at it over the years...though they got a little overcooked this time.
I would’ve lost money betting BDV ordered 50pound tubs of tallow. Stepped my game up, and ordered a 7pounder.
Grabbed my Dutch oven since it was handy, threw a dollop of beef fat in, and got to work.
Been liking my wagyu tallow for cooks. Looking forward to doing fries eventually, just don't make them much at home.
Just looked at Prime's menu at the Bellagio, $720 for a wagyu steak. I can eat 72 NY strips from Costco for that price. Never cooked steak in a pan. Out here in the wild west it's over a mesquite fire or nothing.
This is my pile o' wood
my grill
now I'm off for Costco!
look forward to the results
Why did I never think of cooking steak in my Dutch oven? Looks delicious.
I certainly am not going to second guess BigDaddy, but I would have been worried that the depth of a Dutch oven would promote steaming and make getting a good crust more difficult.
No problem at all. Heavy bottom retained a lot of heat. And my sear mainly depends on high heat and a not-so-shallow pool of hot beef fat.
My buddy cooked some. Twas brilliant. Had asparagus and loaded tater, too.
Spoiler
Made some brisket in a crock pot for the first time... started it last night around 7pm'ish on low, at 7ish this morning I was surprised it was already well cooked and flaky. I was expecting 16 hours minimum.
Wok reverse sear:
