Thanks, man. I actually remember this post/thread and have searched for it, but never could remember the name of the thread. When I said "I've heard that..." I actually meant I've read it on this bbs - and that's the post I was remembering. Just printed it and will try that this weekend for sure. I can't imagine that I will need to put it in the oven, as I like my ribeye nice and rare.
Sweet. I thought I was the only one that loves pan seared just as much as the grilled variety. I love both and sometimes pan even more because it's simple, quicker and easier to form a sauce if I plan on making one. Sometimes I'll even do a pan sear and finish off on the grill. All this steak talk is making me starving. It's 9:15 AM and I'm craving a giant NY or Ribeye.
I am with most of you show say a little salt and pepper and a good cut of meat is all you need. However, last week, I beat on those cheap ribeyes with a tenderizing hammer for a few minutes and then marinted them in a combination of beer, worchestershire sauce, red onions, garlic/herbs and some lowry's salt and I swear, that was the most tenderful, flavorful ribeye I have had in my life.
pretty much all that needs to be said. however, i've made a great roasted garlic, parmesean, and whole-grain mustard crust for thick bone-in ribeyes before (recipe from easy entertaining w/ michael chiarello)... roast some whole garlic cloves in olive oil, mash them with a fork together with some good grain mustard, parmesean cheese, fresh thyme, and fresh cracked black pepper. sear your steaks on very hight heat on both sides, take off the heat and slather on your roasted garlic paste on top of each steak then finish in the oven. very very tasty.
This is my preferred method. I don't really like the strips of char that grilling gives steaks, the carbon flavor kind of turns me off (I should add the disclaimer that I only lived in Texas for two years of my life and I'm a quarter French...) I like to heat a cast-iron skillet over high heat, hit the pan with some clarified butter (or any fat with a high smoke point, I just like butter), then sear your (seasoned, room-temperature) 1 1/2-inch steak for two minutes on each side. Then I transfer it to a rack set up over a baking sheet and finish it in a 400-degree oven for about six minutes for a medium rare. The just let it rest for about 5 minutes, and you should be good to go. It's actually a very easy method, just keep in mind the thickness of your steak when you put it in the oven, don't want to leave it in too long (sometimes it's good to use one of those remote probe thermometers with a cord for your first couple attempts, everyone's oven is a little different).
and yet 10 pounds of corn doesn't taste anywhere as good as that 1 pound of beef. delicious, delicious beef.
We have been following the instructions in this link and the steaks are incredible. If you try, do not add salt in the cooking process. http://steamykitchen.com/163-how-to-turn-cheap-choice-steaks-into-gucci-prime-steaks.html
This is the recipe I use: (My family loves my steaks) Salt Pepper Fajita Seasoning Kikkoman Soy Sauce (usually leave a little puddle on the tray so it can soak) I let it marinade over night and usually flip the steaks halfway through the night.
Bump. So it was so hot I decided that for once in my life (and I am an old fart) I would try cooking my steak inside instead of the MANLY way on the grill. I had a pair of nice thick NY strips from Costco. Put a little dry rub on them (kosher salt, a lot fresh ground pepper, and a dash of chipotle pepper, garlic powder, and cumin). Put my cast iron skillet in the oven at 500, then on the burner, seared the steaks 1 1/2 minutes a side, put them under the broiler for 5 minutes and then let them rest for 5. Got to admit, they were great! On the rare side of medium rare and extremely juicy. Just as good as on the grill so I wouldn't hesitate to do it again. But. What about the freaking smoke???????? From the moment the steaks hit the pan until they were done they billowed smoke like nobody's business. Not to mention the oven got pretty nasty from all the steak splatter. You guys who do this frequently, what are your tricks?
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I like the Montreal Steak Seasoning but not as much as the standard Broiled Steak. I don't add anything other than a little oil and the Broiled Steak seasoning. My mother made it that way when I was a kid and I make it the same way today.
Salt and pepper and some canola oil for the grill and butter for the color on the steak. But if you want to mix it up a bit this guy made some kind of italian wanna be chimi churri that I thought looked good. <object width="560" height="340"><param name="movie" value="http://www.youtube.com/v/MjlQ9l3otgI&hl=en&fs=1&"></param><param name="allowFullScreen" value="true"></param><param name="allowscriptaccess" value="always"></param><embed src="http://www.youtube.com/v/MjlQ9l3otgI&hl=en&fs=1&" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="560" height="340"></embed></object> http://www.youtube.com/watch?v=1YW-_3eXJtY http://www.youtube.com/watch?v=56sjc-7U0pI
If your range doesn't have a hood to provide some decent ventilation, it's just something you gotta deal with if you want to get some carbon flavor on the meat and really caramelize the outside. That said, you can also cook it slowly over medium heat and just baste it with lots of butter without transferring it to the oven. If we're talking a 1 1/2-inch steak, set a heavy pan over medium heat and cook the steak on its fatty edge for 3-5 minutes, until a good amount of fat has rendered out. Cook it on one side for five minutes, then on the other side for three. Remove the steak from the pan, pour off the beef fat and melt a couple tablespoons of butter with a crushed garlic clove or two, maybe some rosemary. Return the steak to the pan on the side that cooked less and cook it for five minutes, basting with the butter. Flip, cook for another two to three minutes, then take it off the heat and let it rest. That should give you a nice medium rare, a little more on the rare side. You'll get a nice end result, but personally, I'm usually not willing to wait that long.
