Krieghund: That looks delicious! Pass the ketchup!
MaxxLarge: It does look awesome, and obviously the science is rock-solid...but I'm sorry. I don't care if it's the single most perfect, orgasmic, indulgently over-the-top piece of meat in the universe - I am NOT spending twelve hours and a few hundred bucks just to cook a goddamned steak.
Snarfangel: You'll have to settle for your dog seriously maiming you during a nap, then.Look, I don't make the rules.
karmaceutical: You know... I've never eaten a steak off my charcoal fired Weber and thought; "Man, this steak could be sooo much better."
meat0918: But what if you like a well done steak? This might be the worst possible steak ever then.
MBooda: I'll have the Douglas Sirk, bloody as hell./obscure?
Skyd1v: My wife's dog would do it for a stale Cheeze-it though.
meat0918: But what if you like a well done steak?
brap: I don't have the patience for this sort of nonsense.
FlashHarry: sear them on the first side for three minutes or until they're deep brownturn them over and sear the other side for two minsinsert leave-in meat thermometer into the middle of one of the steaks, set it for 110ºput skillet in the oven and cook until the target temp is reached
Rapmaster2000: God! I hate these foodies. They've taken a simple think like eating and tried to make it better. It's just food! What's the difference.It reminds me of these people that I like to call "sexies". They're always trying to have sex with attractive women, but there's no difference between that and jerking off to the bra section in the Sears catalog. They don't impress me. I've got a Sears catalog. Who needs anything better than that?
exvaxman: I never have had a propane taste when using a torch on my sous vide steaks.Only way I will cook the steaks now. There is that much of a difference.For cheaper cuts of meat and poultry, look into vacuum tumbling before cooking.If you want to get into sous vide cheap without too much of a home brew, get the dorkfood controller from Amazon for $99 and it works with most things. My non-commercial sous vide unit is a $50 butterball turkey cooker (close out) with the controller. The commercial unit was 10x that cost, but not exponentially better.
Krieghund: That looks delicious! Pass the ketchup!
1) Allow steak to warm to room temp.2) Preheat your cast iron skillet in 500 degree oven 15 minutes.3) Salt and pepper your steak. Kosher and fresh-cracked is best. (Don't salt it more than 10 minutes before you start cooking it, though, otherwise the meat will be toughened by the salt drawing out moisture.)4) Cook steak in oven (in glassware), time dependent on how raw you like it. 5 minutes will probably do you for med rare.5) Put skillet over high heat, get oil smoking (I prefer peanut, it has a high smoke point) then sear your steak. Flip every 10-15 seconds. Searing should take about 2-3 minutes total.6) Let steak rest 3-5 minutes.
Bigjohn3592: I think he's got it backwards.Super high heat at first, followed by warming for a bit. I always let the grill get to rediculous heat levels, then throw the ribeye in there. Reduce the flame, with the gas knob or by choking if over coals, as you put the steak in there. It gets seared with the initial heat, then roasts thru.
Osomatic: Kenji is pretty much the man when it comes to food science.
FlashHarry: here's a tip: DON'T F*CKING OVERCOOK IT.also: use a meat thermometer. all ovens are different. all cuts of meat are different. time means nothing. doneness is temperature.also: let it rest for 10 minutesthis is how i do it:heat oven to 400ºstart with USDA prime ribeye (costco)season w/kosher salt and ground pepperbring to room tempbring iron skillet up to temp over a high or med/high flameadd a few drops of canola oil to pan, let spreadadd a pat of butter (better yet, herb butter) to the panpat your steaks dry (this is important!)sear them on the first side for three minutes or until they're deep brownturn them over and sear the other side for two minsinsert leave-in meat thermometer into the middle of one of the steaks, set it for 110ºput skillet in the oven and cook until the target temp is reached (give or take 8 mins, depending on oven, altitude, and thickness of steaks)when temp is reached, remove from oven and set steaks aside to restreturn skillet to high heat (careful - it will be hot as a mother*cker)deglaze the pan with a 1/4 cup of brandy (or bourbon), scraping up the brown bits as you goadd 1/2 or 3/4 cup of veal stock (or beef stock, if veal isn't available)cook on high until reduced to a sauce consistencyturn off burner and add a tbsp of heavy cream (optional: add a teaspoon of dijon mustard)pour over steaks.eat, preferably with roast brussels sprouts or asparagus and a nice hearty cabernet.achieve orgasm.
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