What’s your favorite cooking method for steaks?
 

I’ve never tried pan or griddle frying but based on YouTube videos I’ve watched recently, I’m going to try it out. So far I’ve only sous vide then grilled steaks. Takes the guesswork out of cooking meat for me.

Here ya go. A lot of discussion on just this subject with some great input from Shaun. OH! and skip to about the bottom of page 2 where the cooking talk starts.

https://forums.pelicanparts.com/off-topic-discussions/1173587-stock-up-ribeyes-now.html

You'll see that I'm a fan of reverse sear on the charcoal grill.

I’ll admit that I’ve been influenced by the threads here and have been cooking steaks lately on my special cast iron skillet with raised ribs in it that sort of mimic an outdoor grill. Works great if you watch your cooking time, (as with all other methods), and very convenient. I’m still fine tuning my technique but it works well!

I'll be trying this method tomorrow:

https://www.youtube.com/watch?v=yiQfTi4vA_4

I smother it in cracked pepper, coat it in rice bran oil, then BBQ it on very hot on the Weber.

The rice bran oil sizzles and gives it the maillard effect.

Cooking steak on my cast iron has become my preferred method. Get your pan REALLY hot (I put it in the broiler for about 20 minutes before use), sear your steaks for 1 minute on each side, then 5 minutes in the broiler. Perfect medium rare, every time.

On the grill, on the flat side of the Grill Grate for steaks, burgers - just about everything. You can get it really hot and the smoke stays outside the house (doesn't set off the smoke alarm).

I think I gave our cast iron with ribs pan away to Goodwill after my heart surgery. Wife claimed I wouldn't be eating steak nearly as often as I had been so we didn't need it.
I'll have to try using my flat cast iron next time I do a steak. I'll try cooking it the way I do salmon now, except I won't be using olive oil on it.

I've gotten lazy in the last few years, so I've gone to cooking my steaks (mostly) in a cast iron pan. The only other method I like is on the grill, but that is actually very seldom. We only eat ribeye, and that's not very frequently. I must say I've gotten pretty good at it and developed a decent feel for when to flip and how long to cook to medium rare. The most important thing is a temperature around 450+ degrees and cooking the steak on one half of the pan, so you can flip it to the other side that's still really hot.

Fire up the gas grill and when it hits 600 degrees put those 1.5" ribeyes on.
Flip once.
Let sit for about 10 minutes (don't ask me why but it improves the flavor).

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When the meat costs a fortune I stick with the sous vide and cast iron, cause It's pretty hard to mess up.


I did recently get a Broil King grill with an IR sear burner so I've been experimenting with that but still trying to get the temp and times right for the finishing.

I bought a Searzall torch broiler and it's fun but seems like more of a party trick than anything.

Same...I don't eat red meat often, when I do, I spend a bit of coin on NY strip or ribeye.

A big hefty 2 in thick dry aged piece of prime..

Among things I like about the sous vide process... is that while the meat is in the hot-tub... I'm preparing all the sides..

Then just a quick sear for the steak in a hot pan or my blast furnace pizza oven

http://forums.pelicanparts.com/uploa...1745021779.jpg

http://forums.pelicanparts.com/uploa...1745021779.jpg

Blast furnace


http://forums.pelicanparts.com/uploa...1745021866.jpg

Yum, with chimichurri and slaw

http://forums.pelicanparts.com/uploa...1745021941.jpg


http://forums.pelicanparts.com/uploa...1745021941.jpg

I also use the sous vide method.
For the sear, I use a MAP bottle torch with a flare flame tip.

Very quick sear on a cast iron, then right on my charcoal grill.
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I just did this top sirloin, 128 degrees for 75 minutes in the bag and :90 a side.

http://forums.pelicanparts.com/uploa...1745024056.jpg

I go to my friends house. He cooks a great steak!

If you have the same cut the same thickness every time, that works.

An Italian friend BBQ’s his but when he knows they are done he splashes them with balsamic vinegar, never saw this before but they tasted great.