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Posted: 10/6/2007 6:52:28 PM EDT

28oz each

Salt, Pepper and a little garlic powder (raw garlic will burn if you cook the steak correctly)

Medium rare

Sides are Red mashed potatoes with cream and butter and fresh sweet corn.

Posted: 10/6/2007 6:54:50 PM EDT

[#1]

Meat is murder!!!!

Looks great,you are missing a few things..but that looks like a perfect meal.I'm sure someone else will be along to correct you.

Posted: 10/6/2007 6:55:11 PM EDT

[#2]

Win. 10.

Posted: 10/6/2007 6:58:11 PM EDT

[#3]

Nicely done. 10.

Posted: 10/6/2007 6:59:17 PM EDT

[#4]

10/10

Posted: 10/6/2007 7:00:13 PM EDT

[#5]

Very nice, though I must question the validity of medium rare. That looks like its a little more "done".

Throw in a nice beverage and a tool or two used to eat, and you'll have a solid 9.

Posted: 10/6/2007 7:00:54 PM EDT

[#6]

I just threw up a little....in my pants!

Posted: 10/6/2007 7:02:01 PM EDT

[#7]

too much starch

Posted: 10/6/2007 7:03:44 PM EDT

[#8]

Posted: 10/6/2007 7:06:39 PM EDT

[#9]

Quoted:
Very nice, though I must question the validity of medium rare. That looks like its a little more "done".

Throw in a nice beverage and a tool or two used to eat, and you'll have a solid 9.

You may question all you like however my grill gets to about 800° so the exterior gets good and charred. Note that is not Chicago or Pittsburgh crunchy, but it is crisp...

Posted: 10/6/2007 7:07:16 PM EDT

[#10]

You hit the 2 major food groups: meat & potatoes.

10!

Posted: 10/6/2007 7:26:10 PM EDT

[#11]

Nice. I like it better that that "other" steak thread.

Posted: 10/6/2007 7:29:12 PM EDT

[#12]

Quoted:
Nice. I like it better that that "other" steak thread.

Just doing my part to stop the spread of misinformation

Posted: 10/6/2007 7:31:42 PM EDT

[#13]

you got to try the salt method, in the other thread

Posted: 10/6/2007 7:32:25 PM EDT

[#14]

Nicely done.

I've gotten a little leery about clicking steak threads lately with all the heathens and their cast iron bullshit.

Posted: 10/6/2007 7:32:37 PM EDT

[#15]

10, nice and simple. Looks tasty.

Posted: 10/6/2007 7:34:46 PM EDT

[#16]

7

You like eating with your hands??

no beverage

Posted: 10/6/2007 7:36:37 PM EDT

[#17]

Quoted:
Nicely done.

I've gotten a little leery about clicking steak threads lately with all the heathens and their cast iron bullshit.

Well I am trying to swing the pendulum back the right way...

Posted: 10/6/2007 7:47:00 PM EDT

[#18]

food looks great, but i cant give you a 10 without a beverage.

btw eat it with your hands, forks and napkins arent required for dinner pics.

Posted: 10/6/2007 7:48:52 PM EDT

[#19]

Quoted:
food looks great, but i cant give you a 10 without a beverage.

btw eat it with your hands, forks and napkins arent required for dinner pics.

I wasn't really trying for a dinner pic, more of a Steak 101

Posted: 10/6/2007 7:50:38 PM EDT

[#20]

you definetly got a WIN then.

Posted: 10/6/2007 7:56:57 PM EDT

[#21]

I had steak on the grill tonight. I didn't really cook it very much (beyond 1/16" in it was totally raw), but it wasn't bad.

What's the cast-iron method? I've got a few more steaks in the fridge.

Posted: 10/6/2007 9:41:39 PM EDT

[#22]

Quoted:
I had steak on the grill tonight. I didn't really cook it very much (beyond 1/16" in it was totally raw), but it wasn't bad.

What's the cast-iron method? I've got a few more steaks in the fridge.

Its a bunch of baloney. The above is the proper way.

Posted: 10/7/2007 11:29:50 AM EDT

[#23]

Quoted:

Quoted:
I had steak on the grill tonight. I didn't really cook it very much (beyond 1/16" in it was totally raw), but it wasn't bad.

What's the cast-iron method? I've got a few more steaks in the fridge.

Its a bunch of baloney. The above is the proper way.

I wouldn't go that far as it is the only way to prepare a steak inside your home. Basically it's the winter steak method if you live in cold environment.

Originally Posted By Alton Bown:

Pan Seared Rib Eye

1 boneless rib eye steak, 1 1/2-inch thick
Canola oil to coat
Kosher salt and ground black pepper

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.

Posted: 10/7/2007 11:30:18 AM EDT

[#24]

Fuggin A man

Solid 10!

Posted: 10/7/2007 11:31:20 AM EDT

[#25]

-1 no beverage
-1 no utensils
-1 no knapkin

7/10 Really good looking steak

ETA: Page 2 belongs to a n00b

Posted: 10/7/2007 11:32:17 AM EDT

[#26]

The cast iron method works. It makes a lot of smoke, but the end result tastes good.

Posted: 10/7/2007 11:32:35 AM EDT

[#27]

9 out of 10.

No beverage.

But damn dude taht looks freaking awesome.

Posted: 10/7/2007 11:33:02 AM EDT

[#28]

Needs a knife and some acohol. 8/10

The meat looks fucking great, though.

Posted: 10/7/2007 11:41:04 AM EDT

[#29]

Looks awesome!

Posted: 10/7/2007 12:04:25 PM EDT

[#30]

Quoted:
Needs a knife and some acohol. 8/10

The meat looks fucking great, though.

Remember that this is not a dinner pic per se but more of a tutorial response to this thread...

Posted: 10/7/2007 9:37:48 PM EDT

[#31]

Darn, I'm hungry.... And it's 8:30 AM

Posted: 10/8/2007 3:25:04 AM EDT

[#32]

niner

Posted: 10/8/2007 3:26:10 AM EDT

[#33]

Nice and simple. Good eating, good rifle ! 10 out of 10.

Posted: 10/8/2007 3:51:07 AM EDT

[#34]

Excellent looking steak however.

I fail to grasp this medium rare concept, however. Is that where too much of the inside of the steak is cooked?

Posted: 10/8/2007 3:59:00 AM EDT

[#35]

Damn fine looking meal. 10.

Posted: 10/8/2007 4:03:14 AM EDT

[#36]

Those are some quality looking steaks.

Posted: 10/8/2007 10:55:26 AM EDT

[#37]

I do the skillet to oven only when cooking filets (easy to make a sauce). Everything else goes to the grill.

Posted: 10/8/2007 11:07:59 AM EDT

[#38]

MMMMMMMMMMMMMMMMMMMMMMMMMMMMMMOOOOOOOOOOO

That looks yummers.

I give extra points for the old school charcoal approach.

Posted: 10/8/2007 11:08:27 AM EDT

[#39]

ETDDP

Posted: 10/8/2007 11:11:11 AM EDT

[#40]

I cooked some VERY nice pork steak Sunday. Perfectly done, very lightly charred, just done on the inside and juicy as hell.

I would post some pictures, but would need an endoscope to take them...

Posted: 10/8/2007 1:23:24 PM EDT

[#41]

OH HELL YEAH! a perfect 10.

Posted: 10/8/2007 1:24:17 PM EDT

[#42]

Failed attempt to get in before it turns into a religious discussion.

Posted: 10/8/2007 1:41:40 PM EDT

[#43]

I just wanna say I hate you for posting such delicious looking pix and making me run out to the meat market...

Posted: 10/8/2007 1:43:19 PM EDT

[#44]

No napkin = Fail, even though it looks really tasty.

Posted: 10/8/2007 3:37:02 PM EDT

[#45]

Quoted:
MMMMMMMMMMMMMMMMMMMMMMMMMMMMMMOOOOOOOOOOO

photos1.flickr.com/21458_b0514e8eae_m.jpg

That looks yummers.

I give extra points for the old school charcoal approach.

Natural lump charcoal is the only way to get enough heat to properly grill a steak. It's also ready quicker, gives better flavor, and makes for easier clean up. I have no idea why people use briquettes.

Posted: 10/8/2007 3:42:36 PM EDT

[#46]

Quoted:

Quoted:
MMMMMMMMMMMMMMMMMMMMMMMMMMMMMMOOOOOOOOOOO

photos1.flickr.com/21458_b0514e8eae_m.jpg

That looks yummers.

I give extra points for the old school charcoal approach.

Natural lump charcoal is the only way to get enough heat to properly grill a steak. It's also ready quicker, gives better flavor, and makes for easier clean up. I have no idea why people use briquettes.

Where does one get natural lump charcoal?