The PERFECT Steak

[Augie]

6 minutes ago, Misterbluesky said:

Wouldn't matter to me but my bride buys the grass fed..chicken farm raised..Eggland's Best ..etc.

I think it's a waste of money buying those "organic" types.

Most of those types of products are "hogwash".

farm raised chicken just means the 'birds " have access to fresh air..

 

My wife likes the “Greenwise” (organic at Publix) chicken, but mostly because they are smaller which she prefers. I do buy the cage free eggs, just because. As for veggies, I just wash whatever I get anyways.....

[Misterbluesky]

3 minutes ago, Augie said:

 

 As for veggies, I just wash whatever I get anyways.....

Yes sir,solid idea with any produce that is totally edible.

Even the shell of melons should be cleansed..the knife hits the dirty part before the "meat"

[Augie]

1 minute ago, Misterbluesky said:

Yes sir,solid idea with any produce that is totally edible.

Even the shell of melons should be cleansed..the knife hits the dirty part before the "meat"

 

Never thought of that! 

 

Anyway, back to great steaks......sous vide will take something like a skirt steak and turn it into a thing of great, tender beauty! 

[plenzmd1]

3 hours ago, sherpa said:

 

Chemistry alert.

 

Meat will not "steam" if pulled at 125, and seared for one minute.

 

Beef always requires rest to redistribute moisture.

 

 

Oh contraire my frere. Even at 125, some small moisture will go through to the outer walls, and a dryer steak produces better sear! Pat like crazy to get dry. 

 

Your first rest is fine, again no foil needed.  Second is not needed at alll, and may hurt crust if cover in foil 

 

i love these guys..great read on reverse sear.

 

https://www.seriouseats.com/2017/03/how-to-reverse-sear-best-way-to-cook-steak.html

 

and  @Seasons1992, if you insist on searing first, or even for that matter reverse searing, i highly recommend one of two methods

 

1) charcoal chimney filled to the brim, grill grate resting on top lit, when at its absolute hottest ..steaks for about 30 second per side. Temp on that steak will be above 1000, as close to a salamander as you can get at your house. Will get you a nice crust across the entirety of the steak, not just where it it hits the grill

grates

 

2) put your cast on the grill fro 20 minutes at top temp. Then sear. aagin, the flat surface will provide a crust across the entire steak, noy just where the grill grates are located

 

One last misconception to dispel..cast iron heats up uniformly! Unequivocally wrong. Cast iron heats up with huge disparities in temp across the pan. P{arts right over flame will be huge hot spots. Cast must be warmed for a period of time to provide uniform temperature. Now, it will hold that temp like a mofo, and that is the real beauty of the material

 

For a steak sear, i start it in a cold oven and turn on pre heat to 500. When over gets to 500, pan should be good to go.

Edited July 16, 2019 by plenzmd1

[Augie]

2 minutes ago, plenzmd1 said:

Oh contraire my frere. Even at 125, some small moisture will go through to the outer walls, and a dryer steak produces better sear! Pat like crazy to get dry. 

 

Your first rest is fine, again no foil needed.  Second is not needed at alll, and may hurt crust ifcover in foil 

 

I do not know the answer to this, but I will say, @plenzmd1 sure knows his meat!   ?

 

 

It’s a wonder he’s not blind! 

[BUFFALOKIE]

7 hours ago, BringBackFergy said:

Wondering how you fellas prepare steak, what type, heat source and, ultimately, how you eat that mutha.

 

Let's assume you have everything at your disposal: type of beef, cooking utensils, pans, herbs/seasonings, knives, grills/ovens, etc.

 

How do you do it?

 

Fergy's Perfect Steak:

* A 20 ounce prime ribeye with good marbling and thick cut at 2+ inches. Let steak get to room temp and coat with light olive oil.

* Kosher salt and black pepper (peppercorns crushed with a mallet inside a bag. Cover steak with plenty of crushed peppercorns)

* A cast iron skillet real. Olive oil in skillet and bring to medium high temp.  Have two sprigs of thyme and rosemary and two cloves crushed garlic handy as well as 2 tbsp of butter.

* Lay ribeye in skillet and sear first side for two minutes, flip and put thyme and rosemary and butter in skillet. As searing the second side, baste with the butter and herbs.

* Let sear for three minutes, flip and sear another minute to get buttery herb mix on both sides..

* Take off heat and put in oven at 300 for about 10-15 minutes to cook through to medium rare.

* Take out of oven, remove steak from skillet and place on cutting board with loose "tin fole". Pour any remaining juices over top of steak before covering.

* Let that mutha rest for 15 mins.

* Remove "tin fole" and get a sharp ass knife.  Cut ribeye in diagonal direction across grain with 1" slices (I may get some argument here, but sliced steak is really solid and tender rather than trying to cut your way through an entire whole steak).

* My wife loves it this way. It's a panty dropper.

 

I'll hear some argument about charcoal grilling a steak or Sue Vidae (which are all great), but screw it. This is my perfect steak. Make your own!!

 

Perfect, except I am not a rib eye man. I will take any other steak over a rib eye. Too much fat. I prefer sirloin over ribeye for cast iron.

 

A perfect 1.5 to 2.0 inch sirloin cooked the way you describe....BOMB!

[BringBackFergy]

1 hour ago, plenzmd1 said:

Oh contraire my frere. Even at 125, some small moisture will go through to the outer walls, and a dryer steak produces better sear! Pat like crazy to get dry. 

 

Your first rest is fine, again no foil needed.  Second is not needed at alll, and may hurt crust if cover in foil 

 

i love these guys..great read on reverse sear.

 

https://www.seriouseats.com/2017/03/how-to-reverse-sear-best-way-to-cook-steak.html

 

and  @Seasons1992, if you insist on searing first, or even for that matter reverse searing, i highly recommend one of two methods

 

1) charcoal chimney filled to the brim, grill grate resting on top lit, when at its absolute hottest ..steaks for about 30 second per side. Temp on that steak will be above 1000, as close to a salamander as you can get at your house. Will get you a nice crust across the entirety of the steak, not just where it it hits the grill

grates

 

2) put your cast on the grill fro 20 minutes at top temp. Then sear. aagin, the flat surface will provide a crust across the entire steak, noy just where the grill grates are located

 

One last misconception to dispel..cast iron heats up uniformly! Unequivocally wrong. Cast iron heats up with huge disparities in temp across the pan. P{arts right over flame will be huge hot spots. Cast must be warmed for a period of time to provide uniform temperature. Now, it will hold that temp like a mofo, and that is the real beauty of the material

 

For a steak sear, i start it in a cold oven and turn on pre heat to 500. When over gets to 500, pan should be good to go.

Good suggestions from a guy who brings Duffs wings to a tailgate and passes them off as his own. 

 

 

?

2 minutes ago, BUFFALOKIE said:

Perfect, except I am not a rib eye man. I will take any other steak over a rib eye. Too much fat. I prefer sirloin over ribeye for cast iron.

 

A perfect 1.5 to 2.0 inch sirloin cooked the way you describe....BOMB!

Yes. Most any decent cut of steak works well this way. Sirloin is an excellent cut. I do like that fat in the ribeye to render out a little. So much flavor. 

[bdutton]

Thick well marbled rib eye.

Himalayan salt and fresh ground pepper on both sides.

Vacume seal and place in sous vide cooker at 124f for 3 hours. 

Prep grill on highest temp and sear for 90 seconds per side. With torch or tongs,  sear the edges. 

[Johnny Hammersticks]

7 hours ago, Patrick_Duffy said:

For me, 1.5in thick boneless ribeye, marinated for 2 days. Cooked med rare.

 

If it's cooked right, the flavor of the steak is so good I never have to use any steak sauce. I usually cook mine perfect, got that ***** down to a science.

Only suppose to flip a steak one time on the grill so I like to sear the outside to keep the juices in.

 

You marinate ribeyes?  Sociopath....

[Cripple Creek]

5 hours ago, sherpa said:

 

 

Beef always requires rest to redistribute moisture.

 

 

That’s been disputed, Genius Kitchen, I think, but I still let it rest. I don’t believe then on this one.

[billsfanmiami(oh)]

Reverse sear on my Napoleon. The ceramic sear station gets up to like 1800 degrees. My buddy & I did 3 huge tomahawks and a couple strips last weekend, turned out great. 

[Beast]

Ribeye

Room temp.

Chicago seasoning

Olive oil

4-5 minutes on each side (Hot Weber gas grill) depending on thickness

Rest

Eat

 

[Augie]

I’m ashamed to say I don’t ever remember having a ribeye. I know people rave about them. I’m sure it’s happened. I do remember being at Smith and Wolenski’s in Vegas one time and asking for the server’s advice. He suggested something because of it’s wonderful marbling and flavor. I got it. He came by to ask, and I told him it was the fattest, chewiness steak I’d ever had. They had a team server approach. I never saw him again. Thank God the wife had a large filet to share. 

[plenzmd1]

13 minutes ago, Cripple Creek said:

That’s been disputed, Genius Kitchen, I think, but I still let it rest. I don’t believe then on this one.

big roast coming out of oven, boston butt out of smoker....30 minutes to even an hour for residual cooking to finish and juices to redistribute

 

steak cooked traditional way..needs 5,  10 at most

 

A sue verde or reverse sear? Needs nada..having said that as i mentioned above i give it 5 minutes as some moisture will be visible on the surface after that, and i want as dry as steak as possible for a great sear

[Patrick Duffy]

29 minutes ago, Johnny Hammersticks said:

 

You marinate ribeyes?  Sociopath....

 

Only with the worcestershire sauce and a little bit of meat tenderizer.

[Misterbluesky]

31 minutes ago, Patrick_Duffy said:

 

Only with the worcestershire sauce and a little bit of meat tenderizer.

Not so much on a steak for me but love it in a beef burger.as the op/fergy brought up the skillet way of doing things...I thought of burgers.

If I'm having a good day..home alone in the afternoon..I'll grab some ground beef from the freezer..mix in Worcestershire sauce and egg,bread crumbs..give it a fry..add sliced raw onion on a Kaiser roll..oh yes..that is living.

It's big in southern Louisiana/bayou...I've had it in jambalaya before..

Pretty much like fish oil..with the anchovies in there..

My bride hates the stuff.

Edited July 17, 2019 by Misterbluesky

[Augie]

12 minutes ago, Misterbluesky said:

Not so much on a steak for me but love it in a beef burger.as the op/fergy brought up the skillet way of doing things...I thought of burgers.

If I'm having a good day..home alone in the afternoon..I'll grab some ground beef from the freezer..mix in Worcestershire sauce and egg,bread crumbs..give it a fry..add sliced raw onion on a Kaiser roll..oh yes..that is living.

It's big in southern Louisiana/bayou...I've had it in jambalaya before..

Pretty much like fish oil..with the anchovies in there..

My bride hates the stuff.

Worcestershire sauce is possibly the world’s most underrated ingredient. I ALWAYS go heavy on it in a recipe. 

 

 

I used to use it as steak sauce for a NY Strip. 

[BringBackFergy]

39 minutes ago, Misterbluesky said:

Not so much on a steak for me but love it in a beef burger.as the op/fergy brought up the skillet way of doing things...I thought of burgers.

If I'm having a good day..home alone in the afternoon..I'll grab some ground beef from the freezer..mix in Worcestershire sauce and egg,bread crumbs..give it a fry..add sliced raw onion on a Kaiser roll..oh yes..that is living.

It's big in southern Louisiana/bayou...I've had it in jambalaya before..

Pretty much like fish oil..with the anchovies in there..

My bride hates the stuff.

Sounds tasty!

[US Egg]

I just go to Russell's and/or Tappos twice a year for their ribeyes. 

 

Home grilled steaks rarely compare.

[Augie]

Alright, now I have to try a ribeye. Wife will be traveling, so I’m not doing sous vide for one steak. But I’ll just wing it and hope for the best. Cooking for one is..........barely worth cooking. I could just buy a bowl of fruit. 

[BringBackFergy]

9 minutes ago, Augie said:

Alright, now I have to try a ribeye. Wife will be traveling, so I’m not doing sous vide for one steak. But I’ll just wing it and hope for the best. Cooking for one is..........barely worth cooking. I could just buy a bowl of fruit. 

If you’re not a fan of too much fat, buy a leaner piece but pepper the ***** out of it. Cut in slices cross grain. 

[plenzmd1]

8 hours ago, Augie said:

Alright, now I have to try a ribeye. Wife will be traveling, so I’m not doing sous vide for one steak. But I’ll just wing it and hope for the best. Cooking for one is..........barely worth cooking. I could just buy a bowl of fruit. 

why not sous vide?  if thick enough(over an inch) really try the reverse sear

Edited July 17, 2019 by plenzmd1

[Cripple Creek]

11 hours ago, plenzmd1 said:

big roast coming out of oven, boston butt out of smoker....30 minutes to even an hour for residual cooking to finish and juices to redistribute

 

steak cooked traditional way..needs 5,  10 at most

As I said, that is disputed by at least one "professional" kitchen.  I can't stop the process myself, but if I have a chance I'll see if I can dig out their research.

[BringBackFergy]

9 hours ago, I am the egg man said:

I just go to Russell's and/or Tappos twice a year for their ribeyes. 

 

Home grilled steaks rarely compare.

You raise an interesting point: a few friends of ours always say “I’ll never order steak at a nice restaurant because it’s something I can make at home”. True, Russell’s serves prime meats and doctors it up with a 3 ounce rock lobster tail or bernaise, but you could easily replicate the steak you get at Russell’s at half the cost. 

[plenzmd1]

52 minutes ago, Cripple Creek said:

As I said, that is disputed by at least one "professional" kitchen.  I can't stop the process myself, but if I have a chance I'll see if I can dig out their research.

I have seen the argument that for a steak some juice escapes in the cutting board and ends up just being wasted, where if you cut right away on your plate, juices are on you plate, you rub the steak in them leke an au jus..no juice wasted

 

14 minutes ago, BringBackFergy said:

You raise an interesting point: a few friends of ours always say “I’ll never order steak at a nice restaurant because it’s something I can make at home”. True, Russell’s serves prime meats and doctors it up with a 3 ounce rock lobster tail or bernaise, but you could easily replicate the steak you get at Russell’s at half the cost. 

that the key no? You can go to Wegamns and get a dry age steak fro $26/lb...but have to have @mead107 money to do that

[Marv's Neighbor]

Since I'm retired, mine is a Sahlens.

[Just Joshin']

A one + inch thick ribeye is the best choice for its marbling. 

 

1.  Bring to room temperature.

2.  Season with salt, pepper and garlic.  Do not be shy.

3.  Put on Big Green Egg @ 225 degrees.  Use some hickory chunks for flavor.

4.  Remove when a bit less than medium rare.

5.  Bring temp up on grill to 400+.

6.  Wear to desired temperature.

7.  Rest

[Seasons1992]

3 hours ago, plenzmd1 said:

I have seen the argument that for a steak some juice escapes in the cutting board and ends up just being wasted, where if you cut right away on your plate, juices are on you plate, you rub the steak in them leke an au jus..no juice wasted

 

What fool would argue this? ALL meat needs rest before cutting. I let a whole roasted chicken sit for 20 minutes and it's still hot; juices all inside still.

9 minutes ago, Just Joshin' said:

6.  Wear to desired temperature.

 

 

[Dante]

I do a 1.5" rib eye. Sous vi it for a hour to medium rare. Get the iron skillet as hot as I can on the bbq. Toss in a few cloves of mashed garlic. Some sprigs of thyme. A couple tblsp of butter and baste for about a minute a side to get a nice crust. Most of the time I will do  a nice red wine sauce to go with it.

[frostbitmic]

19 hours ago, Misterbluesky said:

Love it..much healthier...but try to find it.

I get my Bison at Tops in Panorama Plaza in Rochester. Not only do they have Bison steaks and Mignon but also ground Bison and Bison hot dogs. For the 4th I did up a Bison Mignon and a Lobster tail ... So damn good.

 

For steaks I like a nice inch thick Porterhouse with a Montreal steak rub, cooked til it's still semi bloody, let sit for 5-10 and pour a little Worcestershire sauce on it.

[Misterbluesky]

13 minutes ago, frostbitmic said:

I get my Bison at Tops in Panorama Plaza in Rochester. Not only do they have Bison steaks and Mignon but also ground Bison and Bison hot dogs. For the 4th I did up a Bison Mignon and a Lobster tail ... So damn good.

 

For steaks I like a nice inch thick Porterhouse with a Montreal steak rub, cooked til it's still semi bloody, let sit for 5-10 and pour a little Worcestershire sauce on it.

Inside the case of the Butchers Block? Thanks..I'll have my better half check that out this weekend.

Thanks frost.

[frostbitmic]

35 minutes ago, Misterbluesky said:

Inside the case of the Butchers Block? Thanks..I'll have my better half check that out this weekend.

Thanks frost.

I'ts just in where they keep most of the meats, closer to the beef section than anything else. They were all individually pre packaged.

 

Buffalo Tops may be different than Rochester Tops in terms of what they carry, hell Rochester Tops probably aren't all the same. The Tops I shop at used to carry Elk burgers a few years ago. They were delicious too. Wish they still had them.

 

One thing I'm still searching for is Ostrich Mignon .... So effin good.

Edited July 17, 2019 by frostbitmic

[BringBackFergy]

Any opinions on “propane vs charcoal” if you don’t do SV or cast iron/oven?

[stony]

10 minutes ago, BringBackFergy said:

Any opinions on “propane vs charcoal” if you don’t do SV or cast iron/oven?

I grew up in a charcoal family.  Higher heat, better sear. I think a Weber charcoal grill is amazing. 

Edited July 17, 2019 by stony

[Augie]

19 minutes ago, stony said:

I grew up in a charcoal family.  Higher heat, better sear. I think a Weber charcoal grill is amazing. 

 

I can’t disagree, but you have to understand how lazy I am! Our grill is hooked up the the gas line for the house. No filling tanks or running out when the chicken is half cooked, 

[Gugny]

1 hour ago, stony said:

I grew up in a charcoal family.  Higher heat, better sear. I think a Weber charcoal grill is amazing. 

 

 

46 minutes ago, Augie said:

 

I can’t disagree, but you have to understand how lazy I am! Our grill is hooked up the the gas line for the house. No filling tanks or running out when the chicken is half cooked, 

 

I transitioned to charcoal about 8 years ago.  I thought about keeping the gas grill for when I'm cooking multiple things, but decided against it.  I was going to run the gas line if I chose to keep one.

 

When I did have a gas grill, I had two tanks; the tank I was using and a full tank in reserve.  I ran out too many times and finally got smart!

 

I have a Weber Performer Deluxe that I picked up for a hell of a deal.  I love it.

 

I enjoy everything about the charcoal experience.  Great reason to chill out on the deck and have a few beers while still being productive!!!

[BringBackFergy]

2 minutes ago, Gugny said:

 

 

 

I transitioned to charcoal about 8 years ago.  I thought about keeping the gas grill for when I'm cooking multiple things, but decided against it.  I was going to run the gas line if I chose to keep one.

 

When I did have a gas grill, I had two tanks; the tank I was using and a full tank in reserve.  I ran out too many times and finally got smart!

 

I have a Weber Performer Deluxe that I picked up for a hell of a deal.  I love it.

 

I enjoy everything about the charcoal experience.  Great reason to chill out on the deck and have a few beers while still being productive!!!

“Hell of a deal” = “Paralyzed, blind, WW2 widow mistakenly left her Purple Heart husband’s charcoal grill on the side of the garage one night”. Enjoy Gugny!!!! Sleep tight. 

[billsfanmiami(oh)]

29 minutes ago, Gugny said:

 

 

 

I transitioned to charcoal about 8 years ago.  I thought about keeping the gas grill for when I'm cooking multiple things, but decided against it.  I was going to run the gas line if I chose to keep one.

 

When I did have a gas grill, I had two tanks; the tank I was using and a full tank in reserve.  I ran out too many times and finally got smart!

 

I have a Weber Performer Deluxe that I picked up for a hell of a deal.  I love it.

 

I enjoy everything about the charcoal experience.  Great reason to chill out on the deck and have a few beers while still being productive!!!

 

 

Charcoal is def the way to go when time isn’t a factor. One of the features I love about my grill is that you can remove the grates & the burner guards and put in a charcoal tray do do charcoal grilling. It was an “add on” for an already super expensive grill but it’s nice option to have.

[SinceThe70s]

For me, steak implies grill. Otherwise I'm having beef. 

 

Marinate with McMormicks Montreal Steak mix. Not the seasoning, the packet that you mix with oil. It enhances without overtaking and the oil helps the seasoning survive the grilling.

 

Heat the grill to 450-500. Drop the steak on the grill and depending on thickness ignore it for 6-8 minutes. Take a look and when the juices are up in a big way, flip. Cook for about 2-3  minutes less than when you flipped it and take a look. Chances are it's a perfect medium rare. You should see some juices but you can also just check how spongy it feels. Flipping again is no big deal if needed.

 

Take the steak off the grill and let it sit (covered) for 5 minutes. 

[Augie]

One of the most common mistakes is not letting the steak get to room temperature before cooking. Please don’t make that mistake, as it will mess with your perfectly cooked meat!