Official Cooking Steak Thread

[stickmandude]

Well done steak?

Only one response:



Sous-vide steak is x

 

[SC kid]

I heart this thread

 

[based mod]

Yes I do,

I too get my steaks from Costco. I open up the package, season both sides with heavy salt and pepper and let them rest for about 40min out on the counter.

I preheat my oven 425 degrees and my cast iron. When it nice and hot, I add some olive oil and I sear both sides for 3-4 minutes each. In a little container, I add some olive oil, chopped up Garlic, salt and pepper (AKA Garlic Oil). With 2 sticks

of rosemary, I brush the steaks on all sides with this garlic oil. When the steaks have seared on both sides, I add some butter, a couple of sticks of fresh rosemary, continue brushing all sides and pop them into the oven.

Cook in the oven for 2.5 minutes and flip (bathing the steak with the butter). Cook the other side for another 2.5 minutes and again bathe the steak with the butter.

After 5-6 minutes, take em out , cover with aluminum foil and let them sit for 5 minutes. Your steak should be a Medium done steak.

Mouth is watering thinking about that meat.

All of this sounds good minus the olive oil part. Not the best for steaks since it has such a low smoke point.

I like to just salt and pepper it onto both sides of the steak, let sit for half an hour, throw it onto a HOT cast iron skillet with canola oil and sear it. If i have enough patience i'll finish it in the broiler. Usually the skillet is enough. Oh and let it sit for ~10 minutes like everyone else said. Serve with garlic mash potatoes and grilled asparagus

 

[stickmandude]

On another note dry-aging steaks at home:



Tried it awhile ago. Definitely can taste the difference. Obviously not gonna have that steakhouse 45-day dry-age quality, but still real solid for a DIY.

 

[RustyShackleford]

On another note dry-aging steaks at home:



Tried it awhile ago. Definitely can taste the difference. Obviously not gonna have that steakhouse 45-day dry-age quality, but still real solid for a DIY.

Alton Brown introduced that technique in this Porterhouse video, really does improves the taste.

This is a more serious guide to get close to the real thing. Much more money, time and effort

http://www.seriouseats.com/2013/03/the-food-lab-complete-guide-to-dry-aging-beef-at-home.html

 

[checks grossman]

Only cuts I put on a pan are Filet Mignons, all else I kind of prefer on a charcoal or wood fire grill. Nothing too exciting as far as seasonings go - just some coarse salt & pepper on each side. Enough to have a nice crust after searing then place it in the oven for maybe 3-5 more minutes. It should come out medium-rare(ish).

I like to let the meat sit as noted above both before and after adding seasoning. Maybe 20+ minutes when taking it out of the fridge, about 5 or so after seasoning, then 5 more minutes when done cooking.

I like olive oil but found Canola to work best, btw. Not a big fan of butter so I try and keep it as low as possible when using it.

 

[youngdoc]

some salt and pepper is all you need for seasoning. I like it medium rare

What time should I come over OP??

That's exactly what I just did for dinner

 

[TipsyMcStagga]

Yea I was going to ask what's the difference between using butter and oil. I use olive oil as well.

Anyone ever had Buffalo steak?

 

[change the name Snyder]

This thread was made for me. 

 

[tee eye ehm]

Basting a steak with butter and sprigs of rosemary or thyme and garlic is the move.

 

[crazy ebw]

Melted blue cheese crumbles on top

THIS MAN KNOWS

 

[crazy ebw]

Yea I was going to ask what's the difference between using butter and oil. I use olive oil as well.

Anyone ever had Buffalo steak?

Buffalo steak is

 

[RustyShackleford]

Yea I was going to ask what's the difference between using butter and oil. I use olive oil as well.

Anyone ever had Buffalo steak?

Buffalo steak is

Don't want to be that guy, but what we got in the States is bison not buffalo.

Either way bison is . Close to beef, lil more tough so I suggest you going one level down when cooking it. I eat my beef steak medium and my bison medium rare.

 

[RustyShackleford]

double

 

[crazy ebw]

I always call bison/buffalo and vice versa.

I get my bison at whole foods. That's when I'm feeling extra fresh and want to set it off at dinner.

 

[RustyShackleford]

^^^^ they most American use bison and buffalo interchangeably because they look so similar.

At this point calling them buffalo is right too

I want to try dry aged bison, but I have never found some, and it will probably be crazy expensive

 

[MajinZuub]

Bison FTW. Usually get mines at Trader Joe's.

 

[crazy ebw]

I've never had trader joes but I'm guessing it's the same essentially.

I'm off tomorrow and seriously debating that trip to get one for myself.

 

[black migo]

Steak marinated in bbq sauce>>>>

Sweet baby rays

 

[TipsyMcStagga]

Lol yea the websites that I was looking at all called them Buffalo steak, that's why I said it.

Either way, I want to try it. Had a buffalo burger once and it was

 

[blastercombo]

Buffalo meat is bomb. Has a more "bloody" taste too it but I like

 

[championboyz7]

Posting for later

 

[6 Rings G.O.A.T.]

*bookmark*

 

[youngtriz]

I can't seem to post pics through my phone

 

[00david00]

when it's cold out and I don't wanna grill:

take out steak 45 mins before cooking, salt and pepper generously

heat up pan max heat, until it's smoking hot
add very little olive oil
steak 1.5-2 mins each side depending on thickness no ayo
while steak is cooking throw some garlic in the pan ( like 3-4 cloves, don't even peel them just mush it with your palm lightly and throw it in)
if it's a thick cut, put it in the oven at 400 degrees for like a minute

take it out, wrap it in foil with the garlic cloves too. Let it rest for like 5 mins

enjoy