+ Just Chuck Posted May 20 Posted May 20 I grilled a good, big, thick ribeye this evening. It was wonderful. I'm in a wonderful post-meal bliss right now. But, tell me your tips or favorite ways to cook or grill a steak. I'll share mine soon.
+ FrankR Posted May 20 Posted May 20 (edited) 32 minutes ago, Just Chuck said: I grilled a good, big, thick ribeye this evening. It was wonderful. I'm in a wonderful post-meal bliss right now. But, tell me your tips or favorite ways to cook or grill a steak. I'll share mine soon. I use my George Forman grill. Seasoned with a little salt, pepper and Worcestershire sauce. Usually served with my special pepper sauce and steamed veggies. If you dare to ask for catsup for a steak I prepared, you will be banned for life. 🥊 Edited May 20 by FrankR + Just Chuck 1
+ nycman Posted May 20 Posted May 20 (edited) I sear it on a grill at 500°F to 700°F for 1-2 minutes each side. Lower the grill to 350°F. Only turn on 1 of the four grill burners and finish cooking the steak over indirect heat (the part of the grill with the burners now off) until it reaches an internal temperature of 125°F flipping it once during the process. Touch the steak as little as possible. A grill ambient temperature thermometer and an internal wireless meat thermometer are essential. https://www.thermoworks.com/rfx-starter-kit/ Let the steak rest for 5 minutes before serving or cutting. This will yield a perfect medium-rare steak. If that’s a little too red for your company, just keep grilling it until the internal temperature is 140°F. If you go over 140°F, you’re a fucking barbarian and we can’t be friends. Edited May 20 by nycman + Just Chuck and pubic_assistance 2
+ Alabastrine Posted May 20 Posted May 20 The reverse sear technique is the best I've found for any thicker-cut steak. You can finish them on either the grill or cast iron skillet. Reverse-Seared Steak Recipe WWW.SERIOUSEATS.COM The reverse sear is one of the easiest and arguably best methods of cooking a steak. Start it in a low oven, then quickly sear it in a hot pan or on the grill for a beautiful... BSR 1
MikeBiDude Posted May 20 Posted May 20 1 hour ago, Alabastrine said: The reverse sear technique is the best I've found for any thicker-cut steak. You can finish them on either the grill or cast iron skillet. Reverse-Seared Steak Recipe WWW.SERIOUSEATS.COM The reverse sear is one of the easiest and arguably best methods of cooking a steak. Start it in a low oven, then quickly sear it in a hot pan or on the grill for a beautiful... I cook a lot of steak. Filet mignon, NY’s, top sirloin. I’ve done reverse-sear, sous-vide then sear, etc. My current favorite though is sear in white hot cast iron skillet, optionally baste with some butter and aromatic herbs while searing, then place on ovenproof plate into 350 degree oven until about 105 internal temp. Pull it out, and let it rest 5-10 mins, the internal temp usually “pushes” to about 120. I do not recommend putting it into the oven in the same cast iron pan you seared it in - the cast iron retains so much heat the steak can easily overcook in the oven. 2 hours ago, nycman said: If you go over 140°F, you’re a fucking barbarian and we can’t be friends Amen, brother! + nycman 1
pubic_assistance Posted May 20 Posted May 20 The key to cooking a steak properly is to make sure to remove it from your fridge a minimum of one hour before cooking. Secondly is the dry-rub method of seasoning. Sprinkle a tiny amount of sugar crystals (Turbinado) on the steak..then sea salt, granulated garlic, (not garlic powder) and black pepper. Press it to the flesh and let sit for the hour while your steak warms up. This makes your seasoning absorb fully.
MikeBiDude Posted May 20 Posted May 20 1 hour ago, pubic_assistance said: The key to cooking a steak properly is to make sure to remove it from your fridge a minimum of one hour before cooking. Secondly is the dry-rub method of seasoning. Sprinkle a tiny amount of sugar crystals (Turbinado) on the steak..then sea salt, granulated garlic, (not garlic powder) and black pepper. Press it to the flesh and let sit for the hour while your steak warms up. This makes your seasoning absorb fully. Yes, I forgot to mention tempering your steak before cooking. Re: seasonings it’s a very wide open a topic. I season with kosher salt while tempering outside the fridge. But, I only put other spices on the seared side after flipping. I feel pepper/garlic burns and can cause an off flavor. I know I’m kinda unique in that thinking…and truth be told I will sometimes season as @pubic_assistance mentions. But a REALLY good prime steak….the salt during tempering is enough for me. pubic_assistance 1
pubic_assistance Posted May 20 Posted May 20 (edited) 6 hours ago, MikeBiDude said: feel pepper/garlic burns and can cause an off flavor. Yes. But I (cast-iron) pan fry in butter....so no burn, just a nice singe. Edited May 20 by pubic_assistance grammar MikeBiDude 1
+ nycman Posted May 20 Posted May 20 (edited) 14 hours ago, 56harrisond said: Now you’re just posting pure pornography. Edited May 21 by nycman 56harrisond and MikeBiDude 2
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