What’s your favorite cooking method for steaks?

[flipper35]

Sous vide and a hot charcoal grill to sear for us.

[Skillet83]

Prime Ribeye, typically about 1.25 lbs., 1.5" cut. I split this with my wife. Soak in a 50-50 mix of of worcestershire and beer at room temp for about 3 hours, with a light coat of garlic salt and pepper. Get the weber going at 500F to 525F with charcoal. Place meat over direct flame for 2 minutes each side. Then, take off direct heat, cook to 145F-150F internal temp. May have to turn twice to keep even. Let rest 20 minutes. A Therma Pen is an amazing tool.

[wilnj]

Originally Posted by Skillet83

A Therma Pen is an amazing tool.

They’re not inexpensive but this one was a gift to me. I love it.

https://store-us.meater.com/products/meater-pro

[SiberianDVM]

Ribeye, seasoned with salt, pepper, a little garlic and onion powders, a few minutes in the air fryer on 400°F.

[stevej37]

^^^ I tried that a few weeks back because of friends telling me how good it works.
I was surprised....it's easy, fast, and excellent tasting.

[Shaun @ Tru6]

This is a good video for steak au poivre. I don't typically use this cooking technique for ribeyes (cast iron + oven) but for a tenderloin, it's a must. He notes that mustard isn't standard for the sauce but I was taught to use it close to 40 years ago training under a French chef. Tenderloin below I did a year or 2 ago, also added nutty shiitakes that worked perfectly with the green peppercorns, cream, cognac & steak. Highly recommended for a date night in and pretty easy to pull off.

[berettafan]

Last pic reminds me- when you set the steak on a plate to rest as you do the sauce it will leave some juices. I dump those juices back into the sauce.

[speeder]

Just finished a ribeye that I cooked last night on the skillet, it was a big one and I wasn't super hungry so I put it in the fridge, heated it up tonight and ate the rest of it. Delicious.

I heat up my ribbed cast iron skillet, put a little olive oil and pepper on the steak and then just sear it on both sides covered long enough to get it the way I like it, which is medium rare. I haven't done the *put it in the oven* thing, the skillet alone seems to do the trick and it's quick and easy.

[Scott Douglas]

So I've got some ribeyes I'm going to try cooking tonight. I splurged seeing as it's my birthday today and I've been good ever since my heart attack and haven't had much red meat since then.
I hope I don't screw it up.
I've got grilling salmon down pretty good, but I'm not sure that method would work on steak.
Salmon is cooked like this:
Dry it
Spritz with olive oil
Sprinkle with pepper
Non-skin side down on hot cast iron pan for a minute or two to brown
Flip and keep on the heat for @5-7 minutes depending on how thick it is

What do you guys think?

[berettafan]

Difference in steak vs fish is let the steak get to near room temp before grilling.

[Shaun @ Tru6]

Originally Posted by Scott Douglas

So I've got some ribeyes I'm going to try cooking tonight. I splurged seeing as it's my birthday today and I've been good ever since my heart attack and haven't had much red meat since then.
I hope I don't screw it up.
I've got grilling salmon down pretty good, but I'm not sure that method would work on steak.
Salmon is cooked like this:
Dry it
Spritz with olive oil
Sprinkle with pepper
Non-skin side down on hot cast iron pan for a minute or two to brown
Flip and keep on the heat for @5-7 minutes depending on how thick it is

What do you guys think?

Happy Birthday Scott! Hope you had a great day, great steaks and a nice weekend.

[vash]

Originally Posted by Scott Douglas

So I've got some ribeyes I'm going to try cooking tonight. I splurged seeing as it's my birthday today and I've been good ever since my heart attack and haven't had much red meat since then.
I hope I don't screw it up.
I've got grilling salmon down pretty good, but I'm not sure that method would work on steak.
Salmon is cooked like this:
Dry it
Spritz with olive oil
Sprinkle with pepper
Non-skin side down on hot cast iron pan for a minute or two to brown
Flip and keep on the heat for @5-7 minutes depending on how thick it is

What do you guys think?

Happy birthday! I predict you had too much heat. Salmon cooked to hot has that white oozy substance. I would cool it down and go that chefy basting with hot oil thing after flipping it.

[Scott Douglas]

Thanks for the well wishes guys.
The steak was meh, not as good as I'd hoped as it was thinner than I thought once out of the package. Oh well, my heart didn't need it anyway.
I know of what you speak, Vash, on the salmon white oozy substance. Have had it happen a number of times but doesn't really bother me.