Esteemed Audiolites--
How do you cook your steak?
The best I have ever done was by "sear-roasting" filets. Two-three minutes of sear per side, and then into the oven for a short amount of roasting. I have lost this recipe, so do not know the temperature or duration of oven time.
I also have two pretty little filets in my fridge that must be delicious by 8pm.
Cooking Steak
2itchy mcgoo wrote:Esteemed Audiolites--
How do you cook your steak?
The best I have ever done was by "sear-roasting" filets. Two-three minutes of sear per side, and then into the oven for a short amount of roasting. I have lost this recipe, so do not know the temperature or duration of oven time.
I also have two pretty little filets in my fridge that must be delicious by 8pm.
This is how I make my steaks. I make a lot of steaks.
Steaks should be cut 1"-1 1/4"
Pad the steaks down with a paper towel so they are no longer wet (still moist though).
use a rub, your choice- though it should have some sort of tenderizer in it.
direct cook over open flame (med. high) for about 2 minutes per side.
Move it to indirect heat to cook to your liking. (or take it off right then, what I do).
Cooking Steak
3I'm pretty sure Anthony Bourdain has a foolproof methond in his Les Halles cookbook, but it's at home and I'm at work, and the internet isn't helping. Gah!
Like Tom, I sear about 2 minutes on each side, then throw in an 350-degree oven for no more than about 6 minutes, but then I like mine rare, so please consult your doneness chart for internal temperature clues.
Oh, and finish with butter. Yum. Good luck!
Like Tom, I sear about 2 minutes on each side, then throw in an 350-degree oven for no more than about 6 minutes, but then I like mine rare, so please consult your doneness chart for internal temperature clues.
Oh, and finish with butter. Yum. Good luck!
Cooking Steak
5Something like this was on Alton Brown's "Good Eats." I've used it several times to great effect.
Heat oven to 500. This takes a while in a home oven so start early.
Heat a cast iron pan on high until literally smoking hot.
Give the steak one minute per side.
Then the whole thing into the oven for 5 minutes. Yank out the pan, plate the steak, and cover it in foil for a few minutes so it can reabsorb the juice without getting cold.
This is perfect medium rare with a steak of decent thickness.
The high, intense heat is the most critical thing-I want crusty, blackened fat on the outside and melting redness on the inside.
Heat oven to 500. This takes a while in a home oven so start early.
Heat a cast iron pan on high until literally smoking hot.
Give the steak one minute per side.
Then the whole thing into the oven for 5 minutes. Yank out the pan, plate the steak, and cover it in foil for a few minutes so it can reabsorb the juice without getting cold.
This is perfect medium rare with a steak of decent thickness.
The high, intense heat is the most critical thing-I want crusty, blackened fat on the outside and melting redness on the inside.
Cooking Steak
6Also, put kosher salt on each side and let it draw out some of the fat before you put it on the 500 degree pan. It makes a delicious crust.
Cooking Steak
7Fuck this oven shit. Grill your steaks!
After you've successfully seared your steak, move it to a place on the grill where it's not directly over the flame. Cover, and cook it till it's done. If you're worried about it being done, you can do it one of two ways:
Temperature
Use a probe thermometer...
Rare: Below 140 degrees
Medium Rare: 145 degrees
Medium: 155 degrees
Medium Well: 165 degrees
Well done: 170 degrees
Feel
Although it's going to be different for some people (Do you have MAN HANDS Itchy?!?), a pretty good general rule is using the major muscle in your thumb. Touch the tip of your pinky to the tip of your thumb on the same hand. With your other hand press the big thumb muscle in your palm, that is what well done feels like. Do the same with your ring finger, middle and index and they are what medium well done, medium rare and rare feel like respectively. This is the method I use and it works every time.
Once you're done, wrap it up in some foil, let it sit for about 5-10 minutes. Then serve. Don't ever, ever, ever cut into the steak until you're ready to serve/eat.
EDIT: Just so you know, the whole point of wrapping it in foil after you cook it is so that the juices redistribute evenly throughout the steak.
After you've successfully seared your steak, move it to a place on the grill where it's not directly over the flame. Cover, and cook it till it's done. If you're worried about it being done, you can do it one of two ways:
Temperature
Use a probe thermometer...
Rare: Below 140 degrees
Medium Rare: 145 degrees
Medium: 155 degrees
Medium Well: 165 degrees
Well done: 170 degrees
Feel
Although it's going to be different for some people (Do you have MAN HANDS Itchy?!?), a pretty good general rule is using the major muscle in your thumb. Touch the tip of your pinky to the tip of your thumb on the same hand. With your other hand press the big thumb muscle in your palm, that is what well done feels like. Do the same with your ring finger, middle and index and they are what medium well done, medium rare and rare feel like respectively. This is the method I use and it works every time.
Once you're done, wrap it up in some foil, let it sit for about 5-10 minutes. Then serve. Don't ever, ever, ever cut into the steak until you're ready to serve/eat.
EDIT: Just so you know, the whole point of wrapping it in foil after you cook it is so that the juices redistribute evenly throughout the steak.
Last edited by ChristopherM_Archive on Tue Feb 21, 2006 3:18 pm, edited 1 time in total.
Oh, and fuck Mars Volta.
Cooking Steak
8SacredAndProfane wrote:Feel
Although it's going to be different for some people (Do you have MAN HANDS Itchy?!?), a pretty good general rule is using the major muscle in your thumb. Touch the tip of your pinky to the tip of your thumb on the same hand. With your other hand press the big thumb muscle in your palm, that is what well done feels like. Do the same with your ring finger, middle and index and they are what medium well done, medium rare and rare feel like respectively. This is the method I use and it works every time.
My wife is a chef. She uses this same method.
Cooking Steak
10SacredAndProfane wrote:a pretty good general rule is using the major muscle in your thumb. Touch the tip of your pinky to the tip of your thumb on the same hand. With your other hand press the big thumb muscle in your palm, that is what well done feels like. Do the same with your ring finger, middle and index and they are what medium well done, medium rare and rare feel like respectively.
Oh, bravo!
Bravo!
[impressed face]