***THE STEAK THREAD***

My first attempt as pictured above was not grade A, but I'll chime in.
- I think you def want CI for all the heat it can hold. I have a skillet from the mother in law that has good thickness/heft to it.
- I did mine on a grill to get a bit of smokiness to it. Also, it's hard to get to roaring hot indoors with equipment I have. Depending on raging nature of fire, I've measured temps from 500 to 1000+ on a cat iron griddle
- I use a thin coat of olive oil applied to steak, CI griddle dry

Look forward to seeing your pics!
T

 

Well, I tried it last night with a 3/4 LB Prime ribeye from AJ's. Made a pretty good mess in the kitchen.

- a bit of evoo and into the convection oven at 250 for around 30 min got it to 120 internal and I pulled it.

- Into a screaming hot non-stick skillet with a bit of light olive oil. Then finished with a bit of butter.

- Seared for a couple of minutes a side and it ended up showing 128 internal. Despite that temp read, it was more medium than medium rare (as you can see in the final pic).

Overall: Was a PITA to cook this way and I didn't end up finding the flavor or crust as enjoyable as cooking on my grill at 500 for 4 min per side as I usually do.
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Perfect medium rare.

 

Agreed. Think you're being too hard on yourself for a first attempt. Certainly better than my first reverse sear experiment. Although I agree with your thought that it's not as much fun as doing it up on the grill, but then again there's something to be said for the primitive joy one gets from introducing meat to fire!

 

That looks great!

 

While I would happily eat that steak I have some ideas for you:
The reason the reverse sear method is being preferred is that the process of bringing the meat up to temp slowly causes more connective tissue and fat on the inside to soften and render with out over cooking the outside. Just as a brisket smoked for BBQ is cooked for a long time at a steady but low temp. I would not use the convection and lower the temp to 200-225 max. Cooking time for 120 degrees could be as long as 40-45 minutes, this will keep the outside under 190-200 degrees and the inside meat in that perfect window for breaking down and forcing a quick 'dry aging' process.
Then let it rest for 10-15 minutes. Pat the steak dry after resting And before searing.
Use a cast iron skillet, before adding the steak add a tablespoon of oil - preferably peanut oil because of its high smoke point. Once the oil is visibly shimmering add the steak, 1 minute each side.

 

All these steaks look great. I sort of tried this with my NY's the other night although I was doing it on the grill. I always build the coals up on one side. So I started the steaks on the indirect side. Did a total of about 20-25 minutes there turning 4 times total. Then I threw them right over the coals. Didn't think about resting between. That might have helped as the one I ate that night was probably on the high end of medium rare to the low end of straight medium. Too done really but still tasted pretty amazing. The other one was a little thicker and came out just about a perfect medium rare. Shoulda eaten that one first I guess.

Maybe next time I'll throw the cast iron skillet on over the coals while the steaks cook on the indirect side, then rest them before throwing them in the screamin hot skillet. Probably easier to manage using the oven for the first part but I have gotten pretty decent at controlling the temps in the Weber using the vents.

Always good to try new things and methods. I do think this works better for steaks as you don't end up getting that gray line through the edge while the middle is still mooing.

 

Thanks Kona...I was wondering about oven temp. I'll try it again at some point and use 200 degrees...

I have a brand new cast iron frying depth skillet that I could use...but it's literally never been used...I have to season it or something first, right?

 

Most of the new ones come pre-seasoned. But I'd still rinse it off and give it a scrub with a brush then re-season it. You never know where it's been. Pretty simple just wipe a thin coat of oil on it and throw it in the oven at 350 or so for 30-40 minutes.

Just remember, NO soap...ever. I just use a basic kitchen scrub brush and rinse, wipe out with a paper towel and then wipe in just a dab of oil. My sister did me a "favor" and scrubbed my skillet clean after a family dinner one time. I wasn't happy but it's not the end of the world. Just clean the rust out and re-season.

The longer you can go without taking the seasoning down (some foods will stick and require more cleaning) the more no-stick it will become.

 

I find this the most useful guide, which comes from Lodge.

https://www.lodgemfg.com/use-and-care/seasoned-cast-iron-use-and-care.asp

Some people swear by breaking your CI in by doing a few rounds of bacon. Sounds good to me!

I recommend the Lodge polycarbonate scrapers. Unfortunately, the best time to clean CI, is after cooking, when it's still hot, which is the time you want to chow down!! I also scrub with a plastic scouring pad that's never seen soap for tough bits. After cleaning, put it back on fire to heat up /dry off. Then cover with a thin coat of your favorite fat. I use Crisco vegetable shortening.

Of course, the easiest pathway may be to find an old woman with well used, glass smooth CI and then pay big $$ to relieve her of a few of these pieces! then, treat them like the gold they are!
T

 

You guys are awesome, thanks for all the advice and info.

 

I was organizing and filing away some pics today and a couple made me think of this thread:

First, a couple of NY strips I had shipped from Bryan Flannery a couple of years back (these were better than par, so I took a snap shot):
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Next a couple of prime grade steaks next to some local raised Wagyu beef. This was the best American Wagyu I've ever had. Raised a couple of miles from my WY house. Also a pic of the Wagyu cooked. It was the only time I've had American Wagyu that had similar texture to Japanese high grade.
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Finally, if you haven't ordered from Bryan before, and want to try some of the best dry-aged beef in the country, you can reach at this link. I've known him for 10+ years and he is one of my favorite people (honest, knowledgeable, pleasant, patient).

https://www.flannerybeef.com/

I recommend the Jorge cut of bone-in Ribeye California Reserve to feed 2 people. Slice to serve. Some pics of one of the dozens of times I've done this:
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Holy carp!! That is, what Tony Bourdain, would classify as food porn! That wagyu looks like some Japanese A5 Kobe I've seen. Not eaten. Yet!
T

 

Man that is some great looking beef. His prices aren't insane either. Might have to bookmark this one and order some!! Thanks.

 

That is marbled like cupim! Dayum!

 

Cupim?

http://flavorsofbrazil.blogspot.com/2010/08/beef-cuts-cupim.html?m=1

http://www.raremedium.com.au/Cuts-Chart/Beef-Chuck-Crest

I learn so much on this forum. Hump meat from a Zebu!

T

 

Amazing too.... I always have it when I'm in Brazil

 

My only comment is to say: stop poking the meat with a thermometer. you are letting out all the natural juices - that make the steak so good!

Med Rare: is the feel you get when you pinch your hand ( palm ) between your thumb and fore finger

Med is the feel you get pinching the middle of your hand ( palm ) by the bottom of your thumb.

well done... that is pressing on your wrist at the main crease.

if you poke a hole in your steak, and then let it rest... all you are then doing is letting all the juice drip out.

if you poke a hole in the meat, then put it back in a hot pan you are just accelerating the juice leaking out - until eventually the protein coagulates on the hole.

also that is why you don't add salt to the meat until you are ready to cook it. salt will wick out the juices.

 

Um, thanks for the lesson (I know it well and have always just touched steaks - frankly I cook enough of them on the grill that I don't have to do that often anymore because I can tell by time and thickness and grill temp to a pretty close outcome).

Fwiw, that was literally the first and only time I've ever stuck a thermometer in a steak. I just ordered that "instant read" thingy and it arrived the day prior and wanted to try it and I was trying an oven-cook and reverse sear for the first time *and* I decided I wanted to show the folks here the temps at those two points in cooking to help with the thread.

 

Those are good prices and the shipping isn't highway robbery like some mail-order companies!

 

And you are such an expert why? Just kidding Chef!!

I was always taught the "fold the fingers to touch the thumb trick" and judge based on poking the large soft spot at the base of the thumb. So...
Open palm = raw
Index finger folded to thumb = rare
middle finger folded to thumb = medium rare...
and on until you get to pinky finger folded to thumb= Burnt to an everloving crisp!!

I tend to use a thermometer only when cooking large roasts or chicken. For steaks I generally use time and touch.

 

^ I use the Jdubbya scheme as well when grilling steaks. I think I just plain old choked doing my first reverse sear. Bad me. I'll do better next time!
T

 

Just saw this article. Links well done steak to dementia.

https://munchies.vice.com/en/articles/ordering-your-steak-well-done-can-impact-your-brain-health

Run that one past your friends who insist on desecrating good beef.

T