Erroneous. Some of the best steak I've ever had (restaurants) and have (make myself) come from cooking it on a cast Iron pan. Nothing beats the sear/crust you're able to get from a super hot cast iron pan and finish it off in the oven at a high termperature. Also, the pan is much more versatile because you can make a killer reduction sauce after you remove the steak from the pan because there's all kinds of flavor left on the pan from the steak. I usually make a wine reduction sauce which consists of Merlot, cut up pieces of bacon, crushed garlic, little butter, rosemary sprig, a tsp of worcestire sauce and splash of fresh squeezed lemon. That's a 5 Star meal right there. And the most important part is to make sure it's a high quality steak with nice marbling and cooked medium rare of course.
I've had a lot of good steak in my life, and probably 9 out of my top 10 steaks ever have been cooked on a charcoal grill. And restaurants almost always under season steaks. And contrary to popular opinion. Adding flavors other than salt and pepper can actually make steak taste even better. Just like when you're cooking ANYTHING else in the world. I prefer rib eyes, rare to med rare.
Sigh .... rookies. Cast iron vs on the grill? Why not get the best of both worlds? I preheat my Lodge cast iron pizza pan in the oven then over a bed of hot coals with a mixture of wood, usually pecan, oak and mesquite. Trust me, it gets extremely hot. Steak should be at room temp, liberally rub with olive oil (not EVOO), kosher salt, freshly cracked black pepper, and garlic powder. Grill 2 minutes on a side for rare. Tent with foil and let rest a few minutes while you sauté some mushrooms, asparagus and shallots in the rendered steak juices. Enjoy with your favorite wine!! If you can find a rib eye cap, it's the best steak in the world, but it is very tough to find.
Buy it from a co-op, you get first choice, especially if you order the whole cow. I have instructed the kitchen to order 4 whole cows a year. I get first pick, grass fed meat.
Agreed, but I have not had the time to invest in cattle on my property. Especially with my desire to buy a larger estate in Virginia or Kentucky. Would probably want 150 acres before I considered cattle.
I've got about a hundred steer & heifer calves every year, come pick one out! Auction prices are great right now, I encourage you all to keep eating beef.
I've honestly never had anything under medium well. I had a terrible experience when I ordered my meat cooked rare and hate seeing any pink in my steak but I will try medium rare this weekend.
Every year, my father would split a heifer with my uncle, taken from my grandfather's Hereford herd on his place outside of Quitman, in East Texas, grass fed and delicious (later, Grandpa switched to Brangus). We had a freezer at home more for that purpose, than for any other. That's the way to do it. I miss those days.
I sous vide a prime rib all day during the holidays. That worked out well especially when I didn't know when all the other stuff was going to be done. For a ribeye, just a few hours. Not by design, but because dinner guests were late and we were having a good time chatting and drinking.
