S T E A K

[Big L]

This is for a good cut of steak - Ribeye - Tenderloin - Porterhouse etc.

if you don’t have a big cast iron skillet, invest in one if just for steak alone, and also get yourself an instant read thermometer as cooking is all about internal temperature more so than anything else.

I do not tenderize to any great extent a good quality steak, other than briefly with my needle tenderizer, if at all.

Make sure your steak is at or close to room temperature before adding your seasoning which for me is either a blend - salt 1 part / granulated garlic 1/2 part or a good quality steak seasoning like Montreal etc. and pat it in firmly. I add my black pepper on both sides once the steak is pulled and while resting to avoid the pepper from burning and it is so good added just before the approx 6-7 minute rest period.

Apply seasoning liberally ( Don’t go nuts )

Turn your oven to preheat at 350 degrees and then place your cast iron skillet in the oven with 2 tablespoons of oil

On your stove place 2 tablespoons of oil in a fry pan and bring it up to a medium high heat. It has to be hot enough to get that steak sizzling and seared. Once to temperature, add your steak or steaks and then immediately add 2 tablespoons of butter. Slide your steak or steaks around while basting with the butter several times and then flip after about 2-2 1/2 minutes, and repeat. The amount of sear is up to you, just pay attention as to not over-sear.

Now open the oven, add 2 tablespoons butter to the cast iron skillet and add your steak or steaks. Close the oven and continue cooking until the internal temp is 5 degrees below your desired doneness. You can look up the temps for for your desired med rare, med etc. Another thing that everyone should have is an instant read thermometer (I know I repeated this). Add a nice pat of butter and put on a warmed plate or platter loosely tented with foil for the approximately 6-7 minutes of rest time.

if you want to use the cast iron pan on the stove top and in the oven, pull off the burner after the initial searing, put the steaks loosely covered on a plate or platter, lightly wipe out the old grease and butter ( don’t need to go overboard doing this) add 2 more tablespoons of oil and butter place the steaks back into the cast iron skillet after allowing the cast iron skillet to cool for about 5 minutes and then into the preheated oven.

 

[AmishMafia]

I use something similar to this method in bad weather, but usually it's on the grill. A few chunks of Applewood, and I am set.

One point i would add is the salt on the steak should be at least an hour before cooking, sometimes I do it 5 or 6 hours. The salt draws out moisture which is then reabsorbed into the meat after an hour or so. You want that moisture back in the steak. It takes with it the salt and any seasoning into the steak. Pat dry before searing. This is the best way to promote the Millard reaction.

 

[Big L]

I use something similar to this method in bad weather, but usually it's on the grill. A few chunks of Applewood, and I am set.

One point i would add is the salt on the steak should be at least an hour before cooking, sometimes I do it 5 or 6 hours. The salt draws out moisture which is then reabsorbed into the meat after an hour or so. You want that moisture back in the steak. It takes with it the salt and any seasoning into the steak. Pat dry before searing. This is the best way to promote the Millard reaction.

I will not risk over salting a good cut of meat. Do the great restaurants salt their steaks an hour or 5 or 6 hours in advance, the answer is no. The initial seasoning and basting in butter before it goes into the oven gives a great flavor and lets the meat be the star of the show. When I smoke large cuts of meat like pork shoulder, ribs or brisket then I will use my rub, refrigerate over night and then let it sit out for about an hour covered before throwing it on my smoker.

But to each their own

 

[OldSchool101]

This is for a good cut of steak - Ribeye - Tenderloin - Porterhouse etc.

if you don’t have a big cast iron skillet, invest in one if just for steak alone, and also get yourself an instant read thermometer as cooking is all about internal temperature more so than anything else.

I do not tenderize to any great extent a good quality steak, other than briefly with my needle tenderizer, if at all.

Make sure your steak is at or close to room temperature before adding your seasoning which for me is either a blend - salt 1 part / granulated garlic 1/2 part or a good quality steak seasoning like Montreal etc. and pat it in firmly. I add my black pepper on both sides once the steak is pulled and while resting to avoid the pepper from burning and it is so good added just before the approx 6-7 minute rest period.

Apply seasoning liberally ( Don’t go nuts )

Turn your oven to preheat at 350 degrees and then place your cast iron skillet in the oven with 2 tablespoons of oil

On your stove place 2 tablespoons of oil in a fry pan and bring it up to a medium high heat. It has to be hot enough to get that steak sizzling and seared. Once to temperature, add your steak or steaks and then immediately add 2 tablespoons of butter. Slide your steak or steaks around while basting with the butter several times and then flip after about 2-2 1/2 minutes, and repeat. The amount of sear is up to you, just pay attention as to not over-sear.

Now open the oven, add 2 tablespoons butter to the cast iron skillet and add your steak or steaks. Close the oven and continue cooking until the internal temp is 5 degrees below your desired doneness. You can look up the temps for for your desired med rare, med etc. Another thing that everyone should have is an instant read thermometer (I know I repeated this). Add a nice pat of butter and put on a warmed plate or platter loosely tented with foil for the approximately 6-7 minutes of rest time.

if you want to use the cast iron pan on the stove top and in the oven, pull off the burner after the initial searing, put the steaks loosely covered on a plate or platter, lightly wipe out the old grease and butter ( don’t need to go overboard doing this) add 2 more tablespoons of oil and butter place the steaks back into the cast iron skillet after allowing the cast iron skillet to cool for about 5 minutes and then into the preheated oven.

I need to get that thermometer. That’s the 3rd time I’ve heard that recommendation recently and I just need to buy one. It’s probably a reason I often overcook or undercook.
Thanks sounds delich