We'll see one side of the steak was pretty thick but the other wasn't. I got three steaks and this was the last one and I think it came out the best. I just haven't cooked that much, trying to emulate my mom's Italian cooking as much as I can.
I put some salt on it, let it get to room temperature, got the pan hot, added a little canola oil and cooked it about four minutes per side. Medium rare about.. How did I do, it tastes pretty good.
Take the steak out of the fridge 20-30 minutes before cooking. Turn grill (propane) on high, let it heat up. Cook 15 minutes total, flipping every 5 minutes. Try to let the steak sit a few minutes before eating it, but I've actually found that isn't as important as I've heard. I usually eat some of the corners before you're supposed to. Comes out medium rare this way.
I'll go through my process. I've done a lot of experimenting and this is my favorite way to cook a steak for that high-end steakhouse taste.
Get USDA prime or American Wagyu. Choice works well too. My experience is that more expensive is better, but you'll still end up spending way less for an amazing Wagyu strip than for a decent filet mignon in a restaurant. $20-25 per lb is going to be top steakhouse quality beef.
I let my steaks sit out for an hour or so. Also these directions are for 1"-1.5" thick steaks.
I trim off any excess fat on the outside of the steak that I can. For NY steaks this gets rid of that gristle on one side and allows you to east the whole steak sometimes without leaving anything behind. On a ribeye this will also get rid of some of the fat that will just burn and misshape the steak as it cooks.
For seasoning I use a very small amount of olive oil rubbed over both sides. Next up is some good sea salt followed up by Kinder's Prime Rib Rub. This stuff is pretty spendy but tastes exactly like the seasoning they use on a good prime rib bark. Next up the grill.
I use a propane grill that gets up to 650-700+ degrees, so cooking times are for something similar. I get the grill as hot as possible on high.
>place on grill for 60-80 seconds >lift, rotate 45 degrees place back down for 60-80 seconds >flip, cook 60-90 seconds >ift, rotate 45 degrees place back down for 60-80 seconds >take off grill and let sit for 3 minutes
Depending on how you like your steak and how thick it is these cooking times should get you rare to medium rare. I also notice that rib eyes take about a half minute longer than NY strips for the same doneness per thickness. Total time is 5-6 minutes. 4 minutes if it's under an inch thick.
Takes some practice but this is a good thing to go by. I can pretty much take any steak and cook it rare-medium rare the first time just by looking at its fat and thickness and then divide the total cook time by four and follow the direction above to get those grill marks.
Here is that steak cut open. Came out medium rare, closer to rare. Steak was about 2/3" thick and cooked 4 minutes total.
And then I put fresh ground pepper on AFTER the steak is done. The blob of butter looking thing on top is this gorgonzola butter I made. It's gorgonzola crumbles whipped up with some garlic, parsley and a lot of butter.
I put too much on this steak as it didn't really need a flavor explosion like this provides. I find that it tastes much better with a ribeye. The flavors meld well together, even though a ribeye is more flavorful than a NY. Highly recommend it, and it tastes good on warm french bread.
I like dry aged ribeyes myself, I try to get meat that is at least 45 days up to 90 days worth of aging, usually though I can only find things that are 60 days old.
First I sous vide it at 120f for 1 to 1.5 hours afterwards I will season it with salt and freshly ground black pepper before either putting it on a grill that is heated using lump charcoal or onto my cast iron pan on the stove top. Total cook time in either case is just enough to form a crust on my steak as that is all that is needed.
>>7281949 Allow me to advise you on a better way to get rid of the gristle: Cook it.
Put the steak on its side and let the fat cook down, until crispy. It will make the edge of your steak the most delicious part.
I generally cook NY strips, and I have never, ever been unable to eat the entire steak. If "sometimes" being able to eat the whole thing is noteworthy to you, you are -- and I don't mean this to be harsh -- doing it wrong.
Ribeye, preferably about 1.5 inches thick. Leave on counter to take the chill off for 20 mins or so. Grind salt and pepper on each side. Hot hot pan. 4ish mins a side. Flip only once. Let rest 5 mins. Eat w/ a nice mustard or grated horseradish.
>AAA sirloin, usually 6-8 oz strip? b/w 2-4cm thick, pat dried, lightly oiled and salted with kosher salt, black pepper, little bit of garlic/onion spice >fried on a medium-high heated skillet, flipped when the side is caramelized to crisp, but still very juicy (3-4 minutes) >flipped, other side fried the same >briefly seer and press the sides (30 seconds) >served medium rare, letting the steak rest on warm plate for 2 minutes >juice from skillet poured back onto steak, or side dishes
>>7281348 In my experience I season by marinating in red wine vinegar and balsamic vinegar mix then i season it with a powdered garlic, powdered onion, kosher salt, and black pepper mix. I then grill it for a lil' bit turn it so as to acquire those nice grill marks. Flip it, see those beautiful marks, give it three mins temp it with a thermometer and check periodically until it temps at about 127F. so it carry over cooks into 133-135 F. range.
Liberally salt the steak and let sit out to pull moisture for fifteen minutes. Pat dry with a paper towel. Heat cast iron over medium high heat and sear one side of steak (or fat side down and then one side if cooking a strip) for one minute. Flip the steak and add butter, shallots, garlic, and rosemary to the pan. Cook for two minutes. Flip one more time and pull cast iron from the heat. Baste the steak with the now herb infused butter while allowing final crust to form on the other side from residual heat in the iron. Let rest five minutes before cutting. Wa la!
Dice an onion. Make fine slices on surface of the steak. In a bowl. Place steak on bed of onions , them place more onions on top. Apply a 1/2 cup of red wine with full body ( i like cabs) or soy or worcestershire.
Let sit 30-45 min.
Cast iron skillet. High heat. A little olive or penut oil or if i have it duck fat.
Steak if it has a fatty edge i will using hold it on edge like another anon. For 1 min.
Then 3/4/1/1 min. Then rest it while i cook some of the onions till golden.
The proteases in the onion helps to tenderize the steak.
When i was poor, i used onion and soy all the time , to tenderize the shitty neat i would buy.
>>7281348 Bought a shit ton of frozen steaks in bulk over a year ago that im still eating
i take it directly from the freezer and put it on a foreman grill, mostly because it make it look more appetizing when its done and i dont want to throw a block of ice on hot oil, i salt and pepper it at this point, splash on some red wine vinegar and try to seal it the best i can
after its got some nice grill marks and brown but still frozen in the middle i seal it on the stove
the stove in my apartment seems to have two irritating safety features. too much smoke and the gas cuts out - which I have been able to circumvent - but it also seems to have an automatic cut-off if it thinks there is nothing in the pan bizarrely. it cuts out when I try to get a pan blisteringly hot even when there is no smoke. fuck.
I live in Japan in a rented apartment. It's not broken - an alarm goes off when the gas cuts out so it's clearly a safety thing.
It even goes off when I cook sausages sometimes. Extremely sensitive to any smoke. The other 'feature' is so confusing. It can't possibly know that nothing is in the pan can it? Or maybe it can - there is a button type thing that gets pushed down when you put a pan on. Sounds ludicrous I know but there is no other explanation.
I take an old scraped up Teflon coated pan. I pour some salt in a little bit of water. Maybe about a tablespoon or two... I turn the heat up to high, wait for water to evaporate. Then you throw the steak on.
Let it cook for maybe 10 mins. Then flip over and cover. Let it cook for' a while. Takes some time to cook steak all the way through.
If it sticks to the bottom of the pan just use a fork to jimmy it off the hot surface.
If you did it right the outside will taste perfect just like those bags near the check out at gas stations with the little tiny strips of steak. So far no restaurant is even close to this quality.
>>7281348 >>7281354 >figure out what the intrrnal temp of your favorited doneness is >get a probe thermometer >cook the steak on a cast iron frying pan on max flame >flip the steak when the edge of the bottom turns dark >insert probe thermometer and wait until the steak is 5 degrees from being done >take it off and let it rest on a wood surface for a couple minutes There you go. Make sure that you don't cook a fatty steak rare or med rare, you will vomit.
Fuck. I love steak. I doing east meat anymore but my favorite was this:
Salt steak and let it sit. Depending on the cut you might drizzle with oil. Then season with garlic powder, pepper, basil, cumin, chili flakes and brown sugar. Broil to just over rare when the sugar caramelizes. Jesus. Christ.
>>7281348 salt, pepper, cayenne pepper, and garlic powder that steak till it's nice and crusted in the stuff throw it down on a grill or unoiled skillet, HOT cook one side then the other, bring that bitch to a perfect rare-medium rare. seal in all the juicy stuff.
put a half a tablespoon of butter and a drop or two of lemon juice on top of the steak after cooking and let it rest while the butter melts into the steak. then you fucking eat it. 10/10 the cayenne pepper has this beautiful smokey taste when grilled.
If I'm gonna panfry something simple I'll just throw a little olive oil, heat on full blast, do each side for a minute to sear, then hold the pan so the oil goes to one side and sear the sides of the steak for a minute each. I add some butter and a little more of my seasoning choice, put heat on medium and go for a few more minutes on each side based on thickness.
Salt heavily the day before Pepper just before going in pan. Going in straight from fridge is fine. Pan should be cast iron, hot as hell with a neutral vegetable oil that's just starting to smoke. Begin by searing any large layer of fat on the edge (for example on a NY strip steak) Flip every 30 seconds Depending on thickness, this may take between 2 and 4 minutes total to reach rare. An Inch, for my stove, is about 3 minutes. After a minute in the pan, add butter (or if you have saved beef fat from a pan roast, use that preferably) and tilt pan, basting top and sides of steak. Focus on any less browned areas. Add herbs / garlic of choice on top of steak. When steak is done, remove from pan, sit on cutting board, rest 4-5 minutes. While resting, wipe or pour the remaining fat away from the pan and pour in 1/4 cup red wine (note: the piss that's been open for 5 months in your cupboard is no longer red wine. Toss that shit away. ) and deglaze. Slice steak into half a dozen large diagonal chunks, transfer to plate, add jous, eat
particularly thick steaks (more than 1.5 inches) I usually sear in the pan and transfer to my oven as hot as it will go for 4 minutes.
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