Cooking the perfect steak

[hxbernal]

Pan Seared Rib Eye
Recipe courtesy Alton Brown
Show: Good Eats Episode: Steak Your Claim
Rated: 5 stars out of 5

Ingredients
1 boneless rib eye steak, 1 1/2-inch thick
Canola oil to coat
Kosher salt and ground black pepper
Directions
Place 10 to 12-inch cast iron skillet in oven and heat oven to 500 degrees. Bring steak(s) to room temperature.

When oven reaches temperature, remove pan and place on range over high heat. Coat steak lightly with oil and season both sides with a generous pinch of salt. Grind on black pepper to taste.

Immediately place steak in the middle of hot, dry pan. Cook 30 seconds without moving. Turn with tongs and cook another 30 seconds, then put the pan straight into the oven for 2 minutes. Flip steak and cook for another 2 minutes. (This time is for medium rare steaks. If you prefer medium, add a minute to both of the oven turns.)

Remove steak from pan, cover loosely with foil, and rest for 2 minutes. Serve whole or slice thin and fan onto plate


-Used this method last night on a T-bone. WOW

[kingjason]

http://steamykitchen.com/163-how-to-...me-steaks.html


Anyways... i'll usually just buy cheap ol T-Bone Steaks and cook them in a pan.

I usually just put salt and pepper. My gf eats everything with a sauce so i dont mind her using A1 after... But if she used ketchup, i'd have to Chris Brown her hahaha.. i kid

I tried this tonight with the 500 degree oven trick. I will say the steaks were perfectly done and really really tender. Not a huge fan of pan fried steaks but they were good. I cant wait to try that trick when I get my next grill.

[SC457A]

Pan Seared Rib Eye
Recipe courtesy Alton Brown
Show: Good Eats Episode: Steak Your Claim
Rated: 5 stars out of 5



-Used this method last night on a T-bone. WOW

I use this method each time I cook a Chunk-o cow.

[0 GT 2]

[Jester]

, David's Meat Market in Garland,

Yep, my Uncle Dave has a good shop.

Prime=Best.....meaning the most marbeling(sp) of fat....more fat is more flavor

Choice=excellent steak and this is what you will find the majority of.

Select= not much fat marbleing

I cooked a prime cut of ribeye last night(very nicely marbled) on the grill for the wife and I and was surprised at how bland it was. Cooked it perfectly medium rare but just didnt have any real flavor......yet, have cooked plenty of choice ribeyes and they tasted better. Ya just never know.

Davids Market carries choice Iowa corn fed beef with some prime cuts as well.

Get one of his prime new york strips, rub both sounds with olive oil, and proceed to coat in coarse cracked pepper and cracked sea salt, or Montreal steak seasoning, toss onto a HOT HOT HOT grill for about 5 minutes, flip the steak over just once, and cook for another 5 minutes. The olive oil will drip and cause flare ups, so be careful not to burn the outside. During last two minutes of grilling, put an amount of crumbled blue cheese on it to start melting, pull steak off grill and enjoy!

If you want it to not be "fancy" yet still perfect, lose the cheese or cover steaks in sauteed mushrooms and onions.

[Jester]

Pan Seared Rib Eye
Recipe courtesy Alton Brown
Show: Good Eats Episode: Steak Your Claim
Rated: 5 stars out of 5

Ingredients
1 boneless rib eye steak, 1 1/2-inch thick
Canola oil to coat
Kosher salt and ground black pepper
Directions
Place 10 to 12-inch cast iron skillet in oven and heat oven to 500 degrees. Bring steak(s) to room temperature.

When oven reaches temperature, remove pan and place on range over high heat. Coat steak lightly with oil and season both sides with a generous pinch of salt. Grind on black pepper to taste.

Immediately place steak in the middle of hot, dry pan. Cook 30 seconds without moving. Turn with tongs and cook another 30 seconds, then put the pan straight into the oven for 2 minutes. Flip steak and cook for another 2 minutes. (This time is for medium rare steaks. If you prefer medium, add a minute to both of the oven turns.)

Remove steak from pan, cover loosely with foil, and rest for 2 minutes. Serve whole or slice thin and fan onto plate


-Used this method last night on a T-bone. WOW

Yep, this method is outstanding but has left me a smokey kitchen a few times. lol

[SC457A]

Yep, this method is outstanding but has left me a smokey kitchen a few times. lol

Very true... open some windows, crank fans on high....

[kingjason]

So I was looking for the ultimate all around grill today and realized there is no such thing. Then I got to looking for a cheaper propane grill, a charcoal grill and a smoker. LOL I love Academy they had a 600 professional grill on sale closeout for 249.99 and their electric smokers were 179.00. The grill has a searer, rotisserie with indirect heater, 4 burners and halogen lights in the back. Cooks at 600 degrees and up no problem. It was cheaper for both, then it was an off brand egg, so I figured why not. I went to Costco and grabbed some steaks then let them sit on the counter salted up for 1 hour. Washed and patted dry, then fired the new grill up. Seared them on each side 30 seconds, then cooked them 4 minutes a side at 500 degrees since they were about an 1 1/4 or so. Best damn steaks I have ever made this thread rocks. I also used some soaked wood chips but do not think the grill is seasoned yet. I could of let them go another minute per side but I am still learning.

[Roscoe]

lol I get tired of preaching Costco cause nobody "gets it"...the standard excuses that mean nothing.

<-- big fan of Costco meats...

[bcoop]

<-- big fan of meats...

[Roscoe]

Lime juice on a steak? Are you Mexican? What the fuck is wrong with you?

I've done this many times... The acidic nature of lime juice helps break down the connective tissue of the meat and acts as a tenderizer. You can't taste the lime at all, but will leave you with a very tender hunk o' meat.

<-- not messican.

[Roscoe]

suck it, bitch.

[bcoop]

I've done this many times... The acidic nature of lime juice helps break down the connective tissue of the meat and acts as a tenderizer. You can't taste the lime at all, but will leave you with a very tender hunk o' meat.

<-- not messican.

I'm just saying there are plenty other ways to get the same desired effect. Lime juice doesn't belong on a steak, unless it's a flank steak you're using to make beef fajitas. In that sense, it fits. Lime juice has no place on a prime or even choice ribeye.

[Roscoe]

I'm just saying there are plenty other ways to get the same desired effect. Lime juice doesn't belong on a steak, unless it's a flank steak you're using to make beef fajitas. In that sense, it fits. Lime juice has no place on a prime or even choice ribeye.

While you may be right in that there are other ways, what I chose to do works just as well and left me with my desired end result. I'll put a motherfuckin' pumpkin pie on my steak if I want - don't tell me what does/doesn't belong.

And for the record, it went on choice filets. So as said earlier - suck it, bitch.

[bcoop]

While you may be right in that there are other ways, what I chose to do works just as well and left me with my desired end result. I'll put a motherfuckin' pumpkin pie on my steak if I want - don't tell me what does/doesn't belong.

And for the record, it went on choice filets. So as said earlier - suck it, bitch.