[ARCHIVED THREAD] - Best Way To Cook a Good Steak (Page 1 of 2)
Posted: 3/4/2016 3:25:30 PM EDT
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Like a prime ribeye....?
Alton Brown Method #1 (Cast iron, stove) Alton Brown Method #2 (pizza stone) Charcoal Propane Boiled Reverse Sear Sous Vide What did I miss? I'll put up a poll after I make sure I got everything. |
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Easiest/quickest/least steps: Alton cast iron Hardest to screw up/great for multiple steaks/consistency: Sous vide followed by hard hard sear For a giant ribeye roast: reverse sear or the method where the oven is put at 500 for a $ of minutes per pound then turned off and left closed for a few hrs |
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Nothing fancy. Don't need cast iron. Just need heat. I have cooked all ways. Only negative is smoke. Lots of salt and pepper. Nothing else.  http://youtu.be/AmC9SmCBUj4This is why every house should have a real Hood system in the kitchen!!!! All these new houses that just pull the smoke/heat straight up to the hood and then blow it in your face suck!!!!! |
I use my cast iron pan on my charcoal grill. 
That way I get maximum meat-to-metal contact for Maillard to do his thing, I get way more BTUs than any (residential) stove top can produce, and I keep all the splattery smoky mess outside. Sometimes I do the Gordon Ramsay herbs-in-butter thing along with it. The "best" way is whatever gets a good steak in mah belly soonest. Sometimes that means ordering one at a restaurant. So methods you missed in your poll include: - cast iron pan on the grill; - steak directly on coals (I'm not a fan of this method, but it works); - paying a pro to do all the cooking and cleaning for you (probably my vote for "best," certainly my favorite); - smoked (sirloin is really good done this way); - broiled; and - microwaved. And since you specified prime ribeye, I'll include: - cut from a finished roast; and - shaved, griddled with cheese, and piled into a roll. 
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For any of the methods, dry-rub the steak with salt and garlic powder, at least one day ahead of time. Longer is better. Weigh each steak and rub on between 7.5 and 10 grams of salt per 1000 grams of steak (0.75 to 1 percent). Leave them uncovered in the fridge. Then, cook by your preferred method. I like sous vide to 125 degrees followed by a hard sear in a smoking hot pan or on screaming-hot coals, or just cooked from raw over charcoal, flipping it every 30 seconds to minimize the layer of gray meat. Rib-eyes, IMO, are better done to medium. Strip loins to rare or medium rare. |
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Quoted:
For any of the methods, dry-rub the steak with salt and garlic powder, at least one day ahead of time. Longer is better. Weigh each steak and rub on between 7.5 and 10 grams of salt per 1000 grams of steak (0.75 to 1 percent). Leave them uncovered in the fridge. Then, cook by your preferred method. I like sous vide to 125 degrees followed by a hard sear in a smoking hot pan or on screaming-hot coals, or just cooked from raw over charcoal, flipping it every 30 seconds to minimize the layer of gray meat. Rib-eyes, IMO, are better done to medium. Strip loins to rare or medium rare. Except that your hard sear will burn garlic powder, making it bitter... |
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HEATHEN!!!! Quoted:
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I say propane grill for one reason - you have consistent, controllable heat. And I don't care what you charcoal guys say, charcoal lends no flavor of its own - it's just a (dirty, dusty) heat source. HEATHEN!!!! He just doesn't get it. Charcoal is the way. |
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Quoted: Sous vide with a high heat sear finish Posted Via AR15.Com Mobile I used to use Alton Brown's method until I got my sous vide cooker. Now, THAT's my go-to method. Plus you can sear it any way you like: hot grill, cast iron, torch.... Guaranteed to come out the done-ness you want throughout the steak. |
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HEATHEN!!!! Quoted:
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I say propane grill for one reason - you have consistent, controllable heat. And I don't care what you charcoal guys say, charcoal lends no flavor of its own - it's just a (dirty, dusty) heat source. HEATHEN!!!! A propane grill is just a cheap outdoor stove... Outdoor propane burners are for frying fish and boiling crawfish or shrimp. |
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Quoted: Except that your hard sear will burn garlic powder, making it bitter... Quoted: Quoted: For any of the methods, dry-rub the steak with salt and garlic powder, at least one day ahead of time. Longer is better. Weigh each steak and rub on between 7.5 and 10 grams of salt per 1000 grams of steak (0.75 to 1 percent). Leave them uncovered in the fridge. Then, cook by your preferred method. I like sous vide to 125 degrees followed by a hard sear in a smoking hot pan or on screaming-hot coals, or just cooked from raw over charcoal, flipping it every 30 seconds to minimize the layer of gray meat. Rib-eyes, IMO, are better done to medium. Strip loins to rare or medium rare. Except that your hard sear will burn garlic powder, making it bitter... |
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No, it really doesn't. It's been on there for at least a day in a hydrated state, and most of the flavor of it has been drawn inside the meat by the salt. If you bread the steak in garlic powder, you might taste some bitterness, but that's easy to avoid by not breading the steak. Quoted:
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For any of the methods, dry-rub the steak with salt and garlic powder, at least one day ahead of time. Longer is better. Weigh each steak and rub on between 7.5 and 10 grams of salt per 1000 grams of steak (0.75 to 1 percent). Leave them uncovered in the fridge. Then, cook by your preferred method. I like sous vide to 125 degrees followed by a hard sear in a smoking hot pan or on screaming-hot coals, or just cooked from raw over charcoal, flipping it every 30 seconds to minimize the layer of gray meat. Rib-eyes, IMO, are better done to medium. Strip loins to rare or medium rare. Except that your hard sear will burn garlic powder, making it bitter... It's still garlic, stuck on the outside, exposed to extreme heat. Garlic butter afterward > garlic powder before. Do one steak seasoned and seared with salt only and seasoned afterward vs everything pre-sear. You'll taste the difference and you'll like my way better :-) |
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Aged prime beef, room temperature, rubbed with garlic and seasoned with salt and pepper. Grill over 500 degree hardwood (mesquite or oak) coals, 60 seconds on the first side, 45 seconds on the other. Perfect. OK, gotta ask if it's only over the hardwood for just under 2 minutes, is there any of the smoke flavor transferred to the meat? I've done Alton's cast iron method, charcoal grill, charcoal smoker grill, and propane grill. Favorite among those is the charcoal smoker grill, slow cooked with hardwood. |
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OK, gotta ask if it's only over the hardwood for just under 2 minutes, is there any of the smoke flavor transferred to the meat? I've done Alton's cast iron method, charcoal grill, charcoal smoker grill, and propane grill. Favorite among those is the charcoal smoker grill, slow cooked with hardwood. Quoted:
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Aged prime beef, room temperature, rubbed with garlic and seasoned with salt and pepper. Grill over 500 degree hardwood (mesquite or oak) coals, 60 seconds on the first side, 45 seconds on the other. Perfect. OK, gotta ask if it's only over the hardwood for just under 2 minutes, is there any of the smoke flavor transferred to the meat? I've done Alton's cast iron method, charcoal grill, charcoal smoker grill, and propane grill. Favorite among those is the charcoal smoker grill, slow cooked with hardwood. Yes, just enough smoke to impart flavor. |
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Quoted: It's still garlic, stuck on the outside, exposed to extreme heat. Garlic butter afterward > garlic powder before. Do one steak seasoned and seared with salt only and seasoned afterward vs everything pre-sear. You'll taste the difference and you'll like my way better :-) Quoted: Quoted: Quoted: Quoted: For any of the methods, dry-rub the steak with salt and garlic powder, at least one day ahead of time. Longer is better. Weigh each steak and rub on between 7.5 and 10 grams of salt per 1000 grams of steak (0.75 to 1 percent). Leave them uncovered in the fridge. Then, cook by your preferred method. I like sous vide to 125 degrees followed by a hard sear in a smoking hot pan or on screaming-hot coals, or just cooked from raw over charcoal, flipping it every 30 seconds to minimize the layer of gray meat. Rib-eyes, IMO, are better done to medium. Strip loins to rare or medium rare. Except that your hard sear will burn garlic powder, making it bitter... It's still garlic, stuck on the outside, exposed to extreme heat. Garlic butter afterward > garlic powder before. Do one steak seasoned and seared with salt only and seasoned afterward vs everything pre-sear. You'll taste the difference and you'll like my way better :-) |
| For a really thick cut I do a reverse sear by bringing the meat up to 125 degrees in the oven then onto a screaming hot grill. Cast iron pan on the stove works too but my range hood sucks and I end up smoking my kitchen. For a regular steak I just grill the room temp meat on the same piping hot grill. Hotter the better. |