HTH 67 Posted June 2, 2019 Followed the advice of my butcher. Sear over very high heat in a cast iron skillet. 4 min on each side.(2 and 1/2 inch ribeye steak.) WTF? did I do wrong? TIA Share this post Link to post Share on other sites
Cdub100 3,384 Posted June 2, 2019 Including the inside? That seems unpossible Share this post Link to post Share on other sites
Brad GLuckman 518 Posted June 2, 2019 Im the worst griller in the world, so i bought a sous vide cooker . I now cook perfect steaks every time. 1 Share this post Link to post Share on other sites
wiffleball 4,646 Posted June 2, 2019 I hate that advice. These joints that brag about a 1200 oven, etc. Ridiculous. But, I'm guessing too that you didn't bring meat to room temp? But, if you're going to do screaming hot sear, cut way back on time and finish in oven. Share this post Link to post Share on other sites
sderk 1,040 Posted June 2, 2019 1 hour ago, Cdub100 said: Including the inside? That seems unpossible This. Outer space technology maybe? Share this post Link to post Share on other sites
Cdub100 3,384 Posted June 2, 2019 39 minutes ago, sderk said: This. Outer space technology maybe? With that thick of a steak it should have been rare on the inside. Maybe he means the outside was burnt. In which case I sear for 3 minutes on each side and finish on the grill for 3 minutes each side (depending on the thickness of the steak). This gives me a medium steak. Share this post Link to post Share on other sites
wiffleball 4,646 Posted June 2, 2019 FWIW, with screaming cast iron? You're better suited removing pan from heat and then searing. Finish oven, grill. According to preference CIS holds heat plenty well. Share this post Link to post Share on other sites
jerryskids 5,209 Posted June 2, 2019 3 hours ago, Brad GLuckman said: Im the worst griller in the world, so i bought a sous vide cooker . I now cook perfect steaks every time. My wife cooks most meat in sous vide because, well, you get the perfect temperature every time. Tonight she made NY strip, did a quick sear at the end, voila, perfect steak. We both prefer medium rare but you can do it to any finish. Share this post Link to post Share on other sites
wiffleball 4,646 Posted June 2, 2019 13 minutes ago, jerryskids said: My wife cooks most meat in sous vide because, well, you get the perfect temperature every time. Tonight she made NY strip, did a quick sear at the end, voila, perfect steak. We both prefer medium rare but you can do it to any finish. Props Share this post Link to post Share on other sites
HTH 67 Posted June 2, 2019 Thanks guys! It burned on the outside. The inside was rare - the way I like it. Please keep the recs coming. TIA Share this post Link to post Share on other sites
Meglamaniac 380 Posted June 3, 2019 On 6/2/2019 at 7:10 AM, HTH said: Thanks guys! It burned on the outside. The inside was rare - the way I like it. Please keep the recs coming. TIA If you simply want a sear there's no need to go any higher than 6 or so on your oven when using the CIS. Best to use a compound butter or garlic butter and set the cook that steaks in that. Also don't know what you used to season the steaks but I would recommend simply using gray sea salt, fresh ground black pepper and dried shallots. Any sugars at all will cause the sear to burn. Also you may want to try a reverse sear if you are looking to cook at such high heat to have that sizzle affect, essentially cook your steak to about 20 degrees below your preference in the CIS at medium heat, remove crank up the heat and then sear the steaks for about a minute and half each side. Share this post Link to post Share on other sites
HTH 67 Posted June 3, 2019 2 minutes ago, Meglamaniac said: If you simply want a sear there's no need to go any higher than 6 or so on your oven when using the CIS. Best to use a compound butter or garlic butter and set the cook that steaks in that. Also don't know what you used to season the steaks but I would recommend simply using gray sea salt, fresh ground black pepper and dried shallots. Any sugars at all will cause the sear to burn. Also you may want to try a reverse sear if you are looking to cook at such high heat to have that sizzle affect, essentially cook your steak to about 20 degrees below your preference in the CIS at medium heat, remove crank up the heat and then sear the steaks for about a minute and half each side. Hey, What does CIS Stand for? TIA Share this post Link to post Share on other sites
edjr 5,567 Posted June 3, 2019 Got a $27 dollar steak at Capon'e's in Peabody. Was a steak covered with cheese and proscuitto with Marsala sauce and shrooms. asked for it Med Rare, it came Rare. I ate that sh1t like a starving alligator. Quote STEAK AL CAPONE $26.95 Grilled NY Sirlion topped with proscuitto and mozzarella cheese and served in a Marsala wine sauce Share this post Link to post Share on other sites
Meglamaniac 380 Posted June 3, 2019 4 minutes ago, HTH said: Hey, What does CIS Stand for? TIA Cast Iron Skillet Share this post Link to post Share on other sites
HTH 67 Posted June 3, 2019 18 minutes ago, Meglamaniac said: Cast Iron Skillet Thanks! Share this post Link to post Share on other sites
Meglamaniac 380 Posted June 3, 2019 Just now, HTH said: Thanks! Share this post Link to post Share on other sites
Cruzer 1,992 Posted June 3, 2019 40 minutes ago, Meglamaniac said: If you simply want a sear there's no need to go any higher than 6 or so on your oven when using the CIS. This is were most go wrong I think. All the tv shows and cooking videos tell you to get that pan scorching/smoking hot! So everyone pegs it to 10, throws on steak - and it burns. Share this post Link to post Share on other sites
taco breath 419 Posted June 3, 2019 what does MUA stand for? Share this post Link to post Share on other sites
jerryskids 5,209 Posted June 3, 2019 18 minutes ago, taco breath said: what does MUA stand for? Make Up Anal. It's a hypothetical situation where your wife is SO apologetic that she lets you stick your pencil of love in her ass. 1 1 Share this post Link to post Share on other sites
remote controller 133 Posted June 4, 2019 On 6/1/2019 at 8:53 PM, HTH said: Followed the advice of my butcher. Sear over very high heat in a cast iron skillet. 4 min on each side.(2 and 1/2 inch ribeye steak.) WTF? did I do wrong? TIA Seems you'd still have to put cast iron skillet in the oven for awhile after the sear. Are you talking just burnt on the outside or well done? Next time do the reverse sear in a good pellet grill. (one that can hit high temps, 650 and above. Set pellet grill at 275 and bring internal temp to 130degrees. Pull and tent with foil. Crank pellet grill to 650 with grill grates on, that should give you 800 degrees. Use flat side of grates. As soon as you reach 650, put steaks back on and flip when you get your desired sear. This is a reverse sear. Works real good on BIG bone on ribeyes. I also love the Sous Vide. Perfect temp everytime internally then you just have to be careful when you sear off so you don't over toast it! Share this post Link to post Share on other sites
HTH 67 Posted June 8, 2019 Thanks guys! Please keep the recommendations coming! I think I'm going to try a porterhouse tonight! Share this post Link to post Share on other sites
Cdub100 3,384 Posted June 8, 2019 Here is what I do. I call it 3 minute steak. 1. put your rub on the steak 2. Sear the steak in a hot pan for 3 minutes on each side in butter 3. Finish on the grill 3 minutes each side. (This will give you a medium steak. You need to adjust this time depending on the thickness of the steak and the doneness you like.) 4. Let the meat rest then eat. I use a standard propane grill with a side burner. Share this post Link to post Share on other sites
HTH 67 Posted June 8, 2019 Here's a recipe for cooking the porterhouse on a grill. What do you think? Seems reasonable. https://www.101cookingfortwo.com/how-to-grill-t-bone-or-porterhouse/ TIA Share this post Link to post Share on other sites
HTH 67 Posted June 9, 2019 Thanks again guys! I cooked the porterhouse for about a min and a half on each side on the grill. Then on indirect heat for another min or so. Cooked perfectly for super rare which is the way I like it. The steak cost me $70 and it was good, but I'm not sure if it was worth $70. I'll probably get a reg non aged steak next time. It's about half the price. Thanks again everyone for your advice. Share this post Link to post Share on other sites
taco breath 419 Posted June 9, 2019 why not ask the fbg guys about this? Share this post Link to post Share on other sites
Thornton Melon 544 Posted June 9, 2019 On 6/3/2019 at 11:49 AM, edjr said: Got a $27 dollar steak at Capon'e's in Peabody. Was a steak covered with cheese and proscuitto with Marsala sauce and shrooms. asked for it Med Rare, it came Rare. I ate that sh1t like a starving alligator. Does Capone's still suck? Share this post Link to post Share on other sites