How do you like your steak?

Nomnomnom ... https://www.costco.com/Japanese-Wagyu-New-York-Strip-Loin-Roast,-13lbs.product.100311362.html

 

Somewhere in the world, at some point in time. Someone bought that meat and cooked it well-done.

 

If you cook that well-done, I'm not sure there'd be anything left...

 

I hadn't clicked on the link until just now. fascinating, and the comments are actually pretty helpful. well, except for the one about serving it at their' kid's t-ball party.

 

Well done with ketchup

 

Can I join that team and get in on the steak party?

Philistines with their catsup.

A1 is where it's at. Siracha if you're adventurous...

 

I don't know who's trolling harder. Serving it at a kids party or the husband that trimmed 3 pounds of fat.

 

BOO THIS MAN!!!!!!

 

...

 

Tater tots on the side.

 

medium well, with hot sauce, and most importantly free

 

free as in free range cow? or free as in you don't want to spend $1300 on 13 pounds of meat?

 

Free sauce.

That's the Jontro Way.

 

Medium well, just like my burgers

 

sous vide or bust

 

@Os Trigonum That's how you do it.

I like my steak medium rare. When I first started cooking steak, I would lightly dust it in some cajun seasoning and sprinkle some Worcestershire sauce and a little red wine on the top. Then I would ONLY cook it under the broiler or over an open flame. Now that doesn't create an inedible bit of food, but jesus was I way off. As I grew up and learned the error of my ways, I've become much more of a purist. And wow... my steaks are so much better for it.

Well seasoned cast iron skillet heated to somewhere between hot AF and hell itself. I go 2.5 minutes a side and get a nice crust on it. Then I turn off the heat, but leave it in the pan for about 2 more minutes. I take it off the pan and wrap it in foil to rest it for about 10 minutes. It's perfection. Mashed potatoes (with some of the skin on and a little rough, don't want a puree), some roasted asparagus, and a nice pinot noir make it amazing.

 

Medium Rare if cooking at home. Rare with warm middle if at steak house.

Recently tried the reverse seared method and pretty pleased with the outcome. Obviously more time consuming but if you have time, worth a shot.

http://www.ruled.me/reverse-seared-ribeye-steak/

 

Medium, seared in a cast iron, salt and pepper, and then baked in the cast iron. So good.

 

Not sure why anyone would pick a 1996 Cabernet if a 1997 was available. Almost as stupid as the people that think you can't make steak taste better by adding something other than salt and pepper.