Steaks
 

Sitting at home this morning and decided I want to cook steaks tonight. I've slapped some steaks on the grill before, but those are usually accompanied by lots of alcohol.

I don't have a grill yet for my new place, so I need your best steak prep method using the oven. I'll be having a ribeye and my wife will want a filet.

Give me your best. Also, I do not have a cast iron skillet on hand. If it is absolutely necessary, I would potentially buy one today.

Cast iron pan.

Get it hot. It's not hot till it starts to smoke.

Season the steak, Kosher salt and pepper.

Steaks should be sitting out for 20-30 minutes so they are not cold.

Toss in some buttah then toss the steak in right on top.

Use tongs, max 1 minute per side then put the whole pan into a 350 oven.

Time is dependent on thickness of steak.

Home Depot has plenty of grills. Probably on sale. Go buy one and christen it.

I do the same thing except 3 minutes per side and no oven. I also use Sea Salt...coarse grade.

Make sure you open all your windows, turn down your thermostat, turn on your exhaust fan, and then still be prepared for some smoke inside....

This is especially good if you like your steaks rare! ;)

This is the method I use...
Better than restaurant quality New York Strip Steaks…

Oven at 500, oil skillet with EVOO, heat skillet, season room temperature steaks with garlic salt and pepper. Cook 3 minutes a side for 1 inch ribeye, 4 minutes a side for 1 1/2 inch thick fillet. Enjoy.

So I just ordered a cast iron skillet from Amazon Now. It should be here within 2 hours. Free delivery. I love Amazon.

Better prepare the wife for some smoke tonight.

Return the new cast iron pan! The new pans are sand cast and the old ones are clay cast and are tons better than the new ones. They clean up easier I have 4 pans and a skillet that is like a pan but only 1/4 deep. Out of all I only have 1 new and I bought it first.

I do steaks in a pan 3 min ea. side. First is Californian Certified Olive oil 3 min flip add a spoonful of grass fed butter 1 clove of garlic and rest for 3-4 minutes life is good!

When the skillet arrives, coat the inside liberally with oil, and cure it in the oven at 350 for a hour.

Use thick steaks. Oven at 270. Steaks on a rack over a drip pan with salt, pepper and garlic. 45 minutes to an hour until they are 125 degrees. Take them out to rest for 10 minutes. Heat a cast iron skillet with a little butter while they are resting. 2 minutes a side to make a nice crust. Perfect medium rare all the way through with a perfect crust. Enjoy.

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Only suggestion I would make is not to salt the meat until just prior to plating / serving. Salting before or during cooking will chemically 'cook' it and absorb the juices which makes for a dryer piece of goodness.

Stogie's way is fun! Oven first, hot pan right at the end.

Some old fogey will get on here and say how it's not as juicy though.

Olive oil is best for low/medium heat cooking.
Not searing.
A good oil for the 98.7 deg human bloodstream and circulating through the veins in the feet.

But, like butter, it burns easy and turns into carcinogens at higher heat.

Get off of my lawn...

Seriously though, in BBQ terms this is a reverse sear. I do it all the time and I think it turns out a superior steak.

I use this method as well, but I also season the steak with ground coffee.
A fellow Pelican suggested this in another steak thread.
The only negative is it stinks up the house for a couple of days.

I tried this method for some thin strip steaks last night. They were great.

Ian

Here's how to cook a steak, it was phenomenal tonight.

Get the best steak you can. Grass fed bone-in ribeye. How often do you have steak? Splurge, it's worth it.

Let it come to room temp. Critical if you like your steak on the rare side, and you like fat. Best part.

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Salt & pepper just before placing in the pan.

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In the pan. For a completely plain steak, I'd go with a large cast iron pan. NO BUTTER, NO OIL. It's just going to burn. Always use the largest pan you have so it doesn't cool down when you put the steak in. I made a pan sauce with shallots, shiitake mushrooms, butter and deglazed with Madeira. Can't do that with cast iron.

Get the pan as hot as you can.

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Done. 2 minutes on one side, flip, one minute, oven for 4.5 minutes at 400F. This steak was only 1.25 inches thick. I'd consider 450F for 3.5 minutes to help render the fat a little more. One reason why room temp meat is important.

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Edge, rare to medium rare.

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Center, rare to medium rare. Perfect.

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Thanks for all the tips. Went with salt and pepper, onto a super hot cast iron pan. 30 seconds flipping until seared, into the oven for 2.5 mins per side. The filet was a right in between medium rare and medium, the ribeye was medium (would have liked it a little more rare) but it was still delicious. Super easy. And minimal clean up. Only downside was the smoke. When I get a grill I can sear outdoors and move the steaks inside.

This is kind of a dry version of this other way (sous vide)

The Food Lab's Complete Guide to Sous-Vide Steak | Serious Eats

Super killer steak!