[Tyrone Shoelaces]

Blazing Bull!!


https://youtu.be/86hdLyjcaPE?si=CufWObJ1sKVeDaQC

[RRGuyNJ]

Originally Posted by BobnBev

Thank you both very much for the good info. Looks like I better buy a cast iron pan, or bring the steaks to your house.....lol

Cast Iron pans are the greatest in many cases.
Check out Gordon Ramsey and look up steak recipes. He uses butter and lots of it for those that say it will scorch, he seems to be doing pretty well for himself. LOL But seriously, he has a reciepe for cooking steak with fresh herbs, butter and garlic. You actually baste the steak with the butter.

https://www.youtube.com/watch?v=n70usVID7lo

We prefer lodge cast iron pans just FYI

[flsteve]

Originally Posted by FredMitchell

One of the best ways is to do the cooking first using sous vide and cook the entire steak to your target temperature. I like 53C for rare to medium rare. The entire steak will then be cooked at the target internal temperature. After removing the steak from the wrap, pat it completely dry with towel or paper towel, then finish with a sear on grill, stainless steel or cast iron pan. To reduce the smoke, I have recently started basting the steak with ghee - clarified butter, before the sear. The sear is important to pasteurize the surface and gives the steak a more palatable appearance. The sear takes about 30-60 seconds per side. If you don't use the ghee or butter, then you need a high smoke point oil in the pan.

You can google sous vide for more information on the process. One of the really nice features of the technique is the timing is not critical. The cook time will be 1-3 hours, depending on thickness and whether it was frozen. You take it out of the water bath when everything else is ready, since the searing step only takes about 1-2 minutes.

This DOES drift away from the question that the OP asked a bit, but is still applicable. This is more of a "long-term" focus if anyone is interested.

So, I cook a ribeye steak every day. They are coated in butter, with much salt. I use the Breville Joule and app. You would do well to find one on eBay that is used and will be cheaper. You would be best served in purchasing a container like EVERIE sells. Worth getting the neoprene cover to keep the water temp better regulated over longer cooking times, but not necessary.

You are not putting high heat around the steak to reach an internal temperature like in an oven, nor cooking from the inside out like in a microwave. The steak is already AT that temperature throughout. You can remove it a couple of hours later and it is nearly the same.

I take the sacrificial zip-lock bag out of the water, slice it open (cuz its hot!) and completely dry the steak with paper towels. I THEN have a pan at very high heat to cook each side for about 2 minutes tops to form the pleasing crust. Sometimes I just skip this step. It is NOT cooking it; just putting a crust (or garlic butter/rosemary flavoring) on the surfaces.

Cooking on the stovetop, as previously mentioned, WILL smoke the house up! It works just fine, but you will tire of this quickly. I cook hundreds of steaks per year for myself and this is the far superior method. Easy and perfectly cooked. This is why fine restaurants use this method. This might be worth looking into for your own benefit.

[Dr.SammieMD]

Unless I missed it, nobody mentions one of the most important pieces of equipment needed to properly cook a steak to temperature. Experienced cooks can feel when a steak is done to their liking (most of the time). Most home cooks can't do this. You need a really good instant read thermometer that measures very near the tip of the probe. And remember that it will continue cooking a little after you take it off the heat.

[asianthree]

Originally Posted by RRGuyNJ

Cast Iron pans are the greatest in many cases.
Check out Gordon Ramsey and look up steak recipes. He uses butter and lots of it for those that say it will scorch, he seems to be doing pretty well for himself. LOL But seriously, he has a reciepe for cooking steak with fresh herbs, butter and garlic. You actually baste the steak with the butter.

https://www.youtube.com/watch?v=n70usVID7lo

We prefer lodge cast iron pans just FYI

Ramsey sears steak, with oil, sear almost to his preferred temp, then sides the steak. Lowers heat adds, then adds butter. Steak is only then returned flat to pan, and basted, until coated. Removed from pan To prevent over cooking.

[asianthree]

Originally Posted by Dr.SammieMD

Unless I missed it, nobody mentions one of the most important pieces of equipment needed to properly cook a steak to temperature. Experienced cooks can feel when a steak is done to their liking (most of the time). Most home cooks can't do this. You need a really good instant read thermometer that measures very near the tip of the probe. And remember that it will continue cooking a little after you take it off the heat.

Have been taught never puncture any cut of meat. It’s not that hard to gauge by feel anywhere from rare to mid rare ( our preference) to medium. After medium feel becomes harder until it’s cooked dead.

[asianthree]

Originally Posted by flsteve

This DOES drift away from the question that the OP asked a bit, but is still applicable. This is more of a "long-term" focus if anyone is interested.

So, I cook a ribeye steak every day. They are coated in butter, with much salt. I use the Breville Joule and app. You would do well to find one on eBay that is used and will be cheaper. You would be best served in purchasing a container like EVERIE sells. Worth getting the neoprene cover to keep the water temp better regulated over longer cooking times, but not necessary.

You are not putting high heat around the steak to reach an internal temperature like in an oven, nor cooking from the inside out like in a microwave. The steak is already AT that temperature throughout. You can remove it a couple of hours later and it is nearly the same.

I take the sacrificial zip-lock bag out of the water, slice it open (cuz its hot!) and completely dry the steak with paper towels. I THEN have a pan at very high heat to cook each side for about 2 minutes tops to form the pleasing crust. Sometimes I just skip this step. It is NOT cooking it; just putting a crust (or garlic butter/rosemary flavoring) on the surfaces.

Cooking on the stovetop, as previously mentioned, WILL smoke the house up! It works just fine, but you will tire of this quickly. I cook hundreds of steaks per year for myself and this is the far superior method. Easy and perfectly cooked. This is why fine restaurants use this method. This might be worth looking into for your own benefit.

I use a food savor bag, when we pick up our hind quarter, add whatever seasoning, vacuum throw in the freezer, until we are in need of beef.

Once sous vide to rare, I have used my torch to quickly sear. Zero smoke and a perfect steakhouse crust. My sous vide is commercial, but over 8 years old. I can use the bath it came with, or if it’s just something small I have used a deep stock pot.
Our son just opened their 5th restaurant, he sent pics of the new sous vide equipment. Rep is sending me a smaller version, for us to try. Holiday gift coming early…Can’t wait.

[Dr.SammieMD]

I had been taught that as well. But I can't feel the doneness of a two inch thick steak, especially if it has a good crust on it. And the Thermapen I use was recommended to me by a professional chef. He told me that every rule has its exceptions.

[richdell]

Originally Posted by BobnBev

Using a non stick fry pan, my first time cooking.

Cast iron pan is best. Add the garlic butter when you're serving the steak.

[ChezD]

Originally Posted by midiwiz

you can get a great cast iron in one of the estate/garage sales around here I've seen many. At least they are already seasoned, cause if you don't season the cast iron it sucks.

you can do it in a non-stick pan, however I have never seen the high end brands around here I use cast iron and all-clad. cast iron is far better, however all-clad can take high temps as well.

In either case you are not going to cook the steak in garlic butter - EVER!. The technique is to first sear the steak's fat side (known as rendering the fat) That will give you a good base coating for the pan. You can do this ahead of time, as it will take time especially depending on the cut and size of that fat cap. once rendered well (means it's brown and crispy and practically no fat is left) you can then sear the first (unseasoned side first) side of the steak (yes you only season 1 side unless it's a filet) when the steak "lets go" of the pan is when you flip it to the seasoned side. (side note: season with only kosher salt and fresh ground pepper for best flavor and do it 30 minutes prior to cooking it helps dry out the meat which helps the searing process) once you flip the steak you put in the pan about half a stick of butter and 3 whole cloves of garlic a couple sprigs of rosemary if you'd like. get a big spoon and start basting the steak once the butter melts (tilt the pan towards you so the butter, garlic, and rosemary all come together.) if you want a heavier rosemary flavor imparted lay the rosemary on the steak and baste over it.

most 1 inch steaks will be done within 3-4 minutes for med-rare. let rest on a grate aka wire rack for at least 5 minutes then serve.

Bingo you’re the big prize winner tonight!

[spd2918]

I second the sous vide suggestion. The machine is not expensive and it is an easy process the learn. Even cheaper cuts come out beautifully.

If you have been to a high end steak place like Ruth's Chris they sous vide everything to ensure perfect doneness. ������

[dpdale]

Originally Posted by BobnBev

Using a non stick fry pan, my first time cooking.

Go to Walmart or Target and get a disposable grill (you can use it more than once if you buy more charcoal) and grill your steak. There are also small, propane grills. We like to season with Montreal Steak Seasoning.

[garrykolb]

Originally Posted by BobnBev

Thank you both very much for the good info. Looks like I better buy a cast iron pan, or bring the steaks to your house.....lol

High temp cooking for steaks works great. I recently tested both a 900F degree pizza oven and a cast iron griddle. I paired them up for cooking fillets. I heated the oven and pan to about 650F, seared the steaks for 3 minutes, flipped and rotated them and cooked for another 3 minutes. I rested them in a tin foil tent for about ten minutes, tossed a pat of butter on each and they were absolutely fabulous. As good as any steakhouse meal we've ever had.

Using such a griddle on a stove and getting it hot hot hot can get similar results.

You can read the review here:
Cooklife 12-inch Cast Iron Double-Handled Griddle review - a smooth cooker - The Gadgeteer

There are cheaper cast iron pans out there, but I can speak from experience that this particular one laughed off 650F with no issues.

[Nana2Teddy]

Originally Posted by BobnBev

Thank you both very much for the good info. Looks like I better buy a cast iron pan, or bring the steaks to your house.....lol

The other reason not to use a non-stick pan is the coating will out-gas harmful fumes if it gets too hot. I use carbon steel if we aren’t grilling, and use tallow for the fat. Garlic butter can be added after it’s cooked. There are tons of YouTube videos on this topic.

[Jazzcat]

Google “Bobby Flay Steak Recipe”. It’s done on the grille and it is my go-to recipe for a fantastic ribeye!