Steak heads, How it's done....I go with "fucking ruined"

As I mentioned I usually cook my steak Sous Vide style. I have the Anova Sous Vide machine and a Searzall torch, which is pretty much how these guys cook their steaks. Steak is amazing when done this way.



I found a local butcher that has this, so I will be trying it soon...


 
muckraker10021 said:


GQ MAGAZINE
Published on Apr 19, 2016
There are few things in life worse than poorly cooked steak.
Iron Chef Marc Forgione is here to save you from having to face another plate of bland, chewy beef with some Prime Grade tips and tricks.
Click to expand...

:yes::yes::yes:
 
tumblr_ppa7dmX1jc1y8ifg8o1_1280.jpg
 
LordSinister said:
Tried it, I understand why ninjas with baby teeth like it, but as a grown man with all 32 of mine I can handle medium well. Just a dash of pink.
Click to expand...
If I'm at a restaurant, then I'll go that route, but at home the only thing I want deep brown with a pink center is pussy. Broil that muhfucka til the seasonings reach through and through and it pulls apart with a fork.
 
Mask said:
What’s your method, I ain’t good with steaks
Click to expand...

I prefer bone in or out ribeye for the marbling(fat).

24-36 hours pre cook I apply Sea Salt, pepper, garlic worchischester (however you spell it) sauce a few dabs of liquid smoke to prep the meat. Sea salt is key

Put it on a cookie cooling sheet (rack with holes or squares to get air to the steak. This is essentially aging your steak and letting the salt work it’s magic on the meat ( a form of curing). Do not cover your steak you want it to dry age.

Flip steak over while it’s in your fridge to make sure both sides age with seasoning.

Day of cook use an oven at 500 degrees or grill at 500 and place your cast iron skillet on it until it’s at cook temp. You want that skillet red hot

Remove your meat from fridge right before cooking. Rub olive oil or almond oil ( I prefer almond, it has a higher smoke temp).

Open your cooking mechanism and place meat on skillet for 4 minutes you’ll get A good crust on that side, flip steak do the same for about a minute less.

I set a timer on my phone so I won’t do the eyeball test. After 8-9 minutes in the coook I remove the skillet with the steak from the grill/oven and let it rest either still on the skillet (for well done) or on a plate for (medium-medium well) let it rest for 5 minutes then start slicing.

Depending on the cut of steak I sometimes use a meat thermometer.

Sea Salt is king
 
yasky777 said:
I prefer bone in or out ribeye for the marbling(fat).

24-36 hours pre cook I apply Sea Salt, pepper, garlic worchischester (however you spell it) sauce a few dabs of liquid smoke to prep the meat. Sea salt is key

Put it on a cookie cooling sheet (rack with holes or squares to get air to the steak. This is essentially aging your steak and letting the salt work it’s magic on the meat ( a form of curing). Do not cover your steak you want it to dry age.

Flip steak over while it’s in your fridge to make sure both sides age with seasoning.

Day of cook use an oven at 500 degrees or grill at 500 and place your cast iron skillet on it until it’s at cook temp. You want that skillet red hot

Remove your meat from fridge right before cooking. Rub olive oil or almond oil ( I prefer almond, it has a higher smoke temp).

Open your cooking mechanism and place meat on skillet for 4 minutes you’ll get A good crust on that side, flip steak do the same for about a minute less.

I set a timer on my phone so I won’t do the eyeball test. After 8-9 minutes in the coook I remove the skillet with the steak from the grill/oven and let it rest either still on the skillet (for well done) or on a plate for (medium-medium well) let it rest for 5 minutes then start slicing.

Depending on the cut of steak I sometimes use a meat thermometer.

Sea Salt is king
Click to expand...

preciate the reply
 
yasky777 said:
I prefer bone in or out ribeye for the marbling(fat).

24-36 hours pre cook I apply Sea Salt, pepper, garlic worchischester (however you spell it) sauce a few dabs of liquid smoke to prep the meat. Sea salt is key

Put it on a cookie cooling sheet (rack with holes or squares to get air to the steak. This is essentially aging your steak and letting the salt work it’s magic on the meat ( a form of curing). Do not cover your steak you want it to dry age.

Flip steak over while it’s in your fridge to make sure both sides age with seasoning.

Day of cook use an oven at 500 degrees or grill at 500 and place your cast iron skillet on it until it’s at cook temp. You want that skillet red hot

Remove your meat from fridge right before cooking. Rub olive oil or almond oil ( I prefer almond, it has a higher smoke temp).

Open your cooking mechanism and place meat on skillet for 4 minutes you’ll get A good crust on that side, flip steak do the same for about a minute less.

I set a timer on my phone so I won’t do the eyeball test. After 8-9 minutes in the coook I remove the skillet with the steak from the grill/oven and let it rest either still on the skillet (for well done) or on a plate for (medium-medium well) let it rest for 5 minutes then start slicing.

Depending on the cut of steak I sometimes use a meat thermometer.

Sea Salt is king
Click to expand...

I do about the same on my stove / in my oven...

Let the oven heat up to 500 with the cast iron in it...

I clarify butter so the smoke point is higher than normal and the buttery taste is.....*chef finger kiss*

Once the oven reaches temp, put a burner on high...(if you have a glass top you wanna use stainless steel or some other type of cookware that can withstand 500 degrees, no plastic handles people, and you have to preheat the cook top at least 90 seconds beforehand. )

I put the steak down for 90 seconds each side to give it a nice bark reapply butter as needed then put it in the oven for about 90 seconds each side... then take it out let it rest for 5 mins. If its a thicker steak maybe 2 mins each side in the oven... always perfectly medium rare/ medium....and tender as fuck....
 
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