[BMW F22]

OP: you learn over time. Hard to gauge exactly because we don’t know how thick your steak is and how hot your oven and stoves get. Overall, you need a decent thickness to the steak. Those thing slices will over cook in a minute. The thicker the steak, the longer you might want to sear and leave it in oven for cooking (but not by much).

Originally Posted by P1

People really, really overthink making steaks.

Made my mouth water and I had a lot of steak this week.

[c1pher]

Originally Posted by DETRoadster

#1 tip, you need to salt your steak on both sides an hour before cooking. This allows time for the salt to be drawn into the meat and absorbed. It greatly improves the flavor.

It also acts as a tenderizer. You should salt at least an hour before you grill to allow that process to occur. I usually do a quick minute on each side and then flip a couple more times before getting to temperature…depending on thickness. I little pat of kerigold butter on top (love the garlic kind) is nice too.

About the amount of salt….I find most videos on the topic way over salt. If you use the Sea salt, it’s not refined and has larger flakes, you’ll end up using much less of it.

Also to cut down on smoke, I have switched to avocado oil. I only use sea salt, black pepper, garlic and sometimes a little paprika.

[DETRoadster]

Originally Posted by c1pher

Also to cut down on smoke, I have switched to avocado oil. I only use sea salt, black pepper, garlic and sometimes a little paprika.

Agreed on the avocado oil. It's great! Would be a good move for the OP who is cooking indoors.

[Alfisti]

Nothing beats a rib eye. My method is super simple, I take the cut out an hr beforehand so it warms to room temp, and i season with barbarians steak seasoning. It is the best steak seasoning as it doesn't really have a flavour so to speak, well it does but it's more about extracting the taste of the meat.

heat grill to 600 degrees, oil it up and throw steaks on. Turn them once only, time depends on who i am cooking for and thickness of the cut.

Eat.

[TheWatchGuy]

ive got 2 methods i use for steak.

1st - Pull steak out and season and let sit at room temp for ~30 minutes. Smoke at 225 to ~115 with occasional basting with butter to keep it juicy. Pull off, coat in Mayo, season (usually Himalayan Salt and crushed pepper) and sear in cast iron. Rest for ~10 minutes. (if i dont want to do it inside on the cast iron, I'll either put the cast iron on the gas grill, or forgo the cast iron and sear on the gas grill at 500-600 degrees while basting with butter.)

2nd for when i dont want to spend a ton of time cooking - Coat in Mayo and seasoning and let sit for ~30 minutes in room temp. Sear in hot cast iron for 1-2 minutes a side. Baste with garlic butter with rosemary, thyme and full scallions for ~7 minutes or until its at a medium rare. Rest for ~10 minutes

The smoke/reverse sear method is my favorite and gets me the right temp about 95% of the time, while retaining a lot of the juices.

And while Mayo searing may seem weird to a lot of people, you dont taste the mayo at all and it gives you a great crust on the steak since its basically egg and oil. I used to sear in an Avocado oil, and while its still good, the Mayo Sear steps it up a notch.

Been thinking of picking up a sous vide for reverse searing as well so i dont have to fire up the smoker. You could probably do the same in an oven if you dont have a smoker. Just have to be careful not to dry it out.

[Merlin_83]

Although partly on topic, I have it also down to a repeatable science on my Traeger grill.

This is for Tri-Tip - kind of unique to the West Coast of USA, was started in Santa Maria, CA.

Take steak (Tri-Tip) out and leave on countertop for 45-60 minutes, use dry rub (below) not many know of this rub - but I have tested probably 20+ rubs, either made myself or store bought. This rub https://www.oakridgebbq.com/product/...teakhouse-rub/ - this will change your steak results both pan seared on on the grill.

Anyway, steak is rub generously with Carne Crosta, left to sit for 45-60 min. - start the Traeger at 165 degrees and smoke the Tri-Tip for 50 minutes, remove and wrap well with aluminum foil, set aside. Crank Traeger up to 500 degrees, then place on grill for 4-5 minutes on each side - total steak house results magnificent ! *newer Traeger can actually get to 500 degrees, older ones not so much. This is our second Traeger, we grill 15-18 times per month.


Cheers,
Merlin

[Manny01]

There's ZERO benefit to letting a steak come to room temperature before cooking. If it's thawed, it's ready to cook.

https://www.seriouseats.com/old-wive...-cooking-steak
https://amazingribs.com/technique-an...-to-room-temp/
https://www.mashed.com/221699/the-co...ctually-false/
https://www.smokedbbqsource.com/8-my...eed-to-ignore/

[BMW F22]

Here's another one. This is lunch for today.

[TheWatchGuy]

Originally Posted by Manny01

There's ZERO benefit to letting a steak come to room temperature before cooking. If it's thawed, it's ready to cook.

https://www.seriouseats.com/old-wive...-cooking-steak
https://amazingribs.com/technique-an...-to-room-temp/
https://www.mashed.com/221699/the-co...ctually-false/
https://www.smokedbbqsource.com/8-my...eed-to-ignore/

the letting it rest at room temp is more for letting the seasoning penetrate into the meat and get the surface temps of the meat higher for a better, more even sear. also allows the outside of the steak to dry off some for a better sear. it has nothing to do with the internal temps.

is it necessary, probably not. but i tend to get better sears when i let it sit out.

[ashtaron14]

I think it depends where you live.

HK is like 78% humidity and 30 degrees Celsius.

I don't think it'll be healthy to leave the steak out.

[BMW F22]

Originally Posted by ashtaron14

I think it depends where you live.

HK is like 78% humidity and 30 degrees Celsius.

I don't think it'll be healthy to leave the steak out.

This. Leaving anything out for more than 20-30 mins will cause bacteria to grow. Exceptions are: the item was frozen and/or you live in a cold climate.

[Gregrobin]

Originally Posted by 6oclockshadow

When I cook steak indoors, I sear both sides on very high heat in a cast iron skillet for 1.5 to 2 minutes per side, then into a very hot oven (450f-500f) for 5 minutes. Perfect medium rare.

THIS! We do this with our bone in pork chops as well. And we always, always chose a filet.

[nazali]

ok,
so got some kosher
bought a cast iron heavy bottom skillet
as thicker sirloin as I could get from the in-house butcher
they said I can request a thicker cut if I want, only when the butcher is in,
something like 7-3pm
I'll try and take some pics

[UncleWede]

Don't go throwing a good steak into a brand new cast iron pan!!! You have to season that thing well before adding good meat.

[dreamingat30fps]

I'm no steak cooking expert. However my biggest issue for me was getting it a good medium rare and also getting a nice crust/sear on it. I always ended up over cooking. Using the reverse sear method has totally helped me with that. I still use a meat thermometer to check temp and I take it out at around 130 and sear it it on a 500-600 degree cast iron skillet.

NY strip and ribeye are my cuts of choice. I've only done 1 trip tip but I liked it a lot also for a pretty damn lean cut.

[nazali]

ok guy's, a partial success. Pls see pics, now, the steak was just shy under an inch thick, I pulled it off at 125 very pink inside, but very juicy and NOT chewy, does this look RARE ? There was no blood on cutting, I think the heat was too much as the outside looked very "burnt" but the taste of the steak really came through, cut like butter, the gravy let me down, very bland, mainly because there was no real juice ? Had with boiled pot's

enjoy the pics and of course fo let me know your thoughts,

[nazali]

first we have the steaky

[nazali]

I didnt use my new cast iron, but a new skillet, the container is my home made garlic butter with herbs

[nazali]

gravy let me down, but there was hardly in jus in the pan, the mix you see was garlic, onion powder and worchester sauce

[BMW F22]

Progress! If it’s pink inside then you haven’t cooked it at low heat long enough to cook the inside. You could heat up oil or butter and baste it, or put it in the oven at 350-375 for a few minutes. That looks like a good sear so good job on that.

[nazali]

here we go gravy made

[nazali]

rested and cut, temp was 125