Real woods even better but cooking a quality steak in a pan is a sin . I always go for rib eye but a good t - bone will also do . I baste once or twice with a mixture of butter, Lea & Perrins worcestershire sauce , about a spoon of lemon , salt and pepper . So good
I like Ribeye or Filet Mignon. One for marble, fork cutting lusciousness and one for the rarest meat and butter-tender loveliness. My only other advice... Forget doing it yourself; the best steaks are in restaurants, because they buy up the best steaks before grocery stores do. It's all about the selection. Restaurants have the best...not even close. And this is from someone who thinks restaurants cannot outdo hobbyist brisket smokers because it cost too much money for them to outdo us. But steaks...no, we can't out perform a top restaurant...not close.
lol I actually came here to post a Alton video. Alton is a walking-talking food encyclopedia know-it-all
Salt/Pepper/Garlic Powder/Grub Rub Season 24 hours before throwing on grill (preferably charcoal) Cook to medium rare. Serve. Devour
sear sides and edges to light brown but just before it starts getting crispy then low heat until desired doneness ive always read that ppl dont like to add black pepper until after the sear, bc it can burn the pepper but this has never happened to me.. it always makes the flavor seep into the meat more. i salt about 15 mins before grill time
it might be because my grill doesnt get over 450-500degF pro grills and cast iron get to 700-800 which is ideal for a quick 1 min sear oh and i used cracked black pepper
You don't slow cook a steak, always on hot. Instead of butter I sometimes use EVO along with Wors/salt and ground pepper. The knife will slide right through it. Also remember to let it get to room temp. before throwing on the grill. Rib Eye is my choice. Nothing better than a nicely marbled Rib Eye.
I mean from a sear temp you gotta turn it down right? or else the steak will be charred yeah rib eye is the bomb
in addition to a nice ribeye, boneless or bone in, depending on your preference, another good cut to try is a hanger. it's an ugly looking piece of meat, but might be the most flavorful cut there is. for god's sake, don't overcook a steak, but particularly don't overcook a hanger- it'll be like rubber. I disagree about home cooks being able to duplicate those in a restaurant. I have a ****ty little gas stove/oven, but with a cast iron pan, and a little love, i can produce a damn fine piece of meat. Spoiler that's what she said Here's the technique I use most often: Grapeseed oil (has a very high smoke point- crucial in a NYC apt. softened butter kosher or sea salt (NOT regular table salt!), pepper a couple of cloves of garlic, peeled and lightly crushed. a branch or two of fresh rosemary 1.5" -2" thick ribeye. cast iron pan don't scrimp on the quality of the meat. in NYC, it's about $25/lbs, so if you're feeding a couple of people, it's gonna be $50-$75 worth of meat. it's worth it. preheat oven to 375. have steak at room temperature. liberally salt and pepper both sides of the steak. place the cast iron pan over a medium pan until it's hot. add oil (not much) and increase heat to high. when the oil starts to shimmer, add the steak. let it sit & sear, do not move it around. after about 2 minutes, lift one side to check browning. if it's nice and brown, flip it over, if it's not, cook for another 30-60 seconds, checking to see how it's browning. after you flip it over, turn off the heat. put a pat of butter on the top of the steak, and smear it around. it will begin to melt, and run down the sides. this is fine. place the crushed garlic cloves and the rosemary on top of the steak. spoon some juices over the top, and put the pan in the oven. depending on your oven, and the thickness of the steak, cook 5-7 minutes. test for doneness with your fingers, or a thermometer. err on the rare side. remove the pan from the oven, and the steak from the pan. let it rest on a cutting board for 5-10 minutes, keep the rosemary and garlic on the steak while it rests. the internal temperature of the steak will continue to rise. if you want a sauce, deglaze the pan with a half cup of red wine, and any juices that leaked from the steak as it rests. cut the steaks in half, so you have about 1/2 per person. add the sauce if you like. you'll rep me later.
The bistecca alla fiorentina. The best steak in the world. Followed by this A bone in ribeye And if you are feeling adventurous A steamship round a.k.a. A whole hind of cow
Prime or grass fed beef. Season only with kosher salt and fresh ground pepper. Do not cook any further than medium rare.
