Secret to a great steak...

[IkemanTX]

Secret to a great steak...

My secrets

Room temp steak…
Salt, pepper, garlic powder ONLY
Cast iron on the gas stove set to high.
Ghee (just shy of the smoke point)
Cook time is different based on thickness. I like 3min/side for 1.5” thick steaks. Flip only once.
With 1 minute left in the final side of cooking, drop fresh thyme, rosemary, and marjoram onto the top of each steak. Add room temp butter to the pan and ladle the melted/browning butter over the steaks and herbs for the final minute.
Place on a warm plate, tent with foil, and let rest for 5 minutes.




I do the exact same process for pork chops, just adjusting cook length for thickness. It is even better on pork chops...

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[Casey]

All of the tips above are pretty good advice. I would say season with SPG more than you think you should. Getting more aggressive with seasoning has really amped up my steaks. Kosher salt, course ground pepper and garlic salt.

[Gumbo Man]

Don’t let me cook it !!

[unclefish]

Salt your steak and let it absorb into the meat. For every inch thick.....let it sit 30 mins at room temp. You will see the salt disappear into the steak and the steak will begin to "sweat". That's when it's ready to cook.

Unbelievable flavor that's not just on the surface of the steak.

[Zmaxhunter]

Season room temp steaks wiith blend of Spice Lab, NY Hudson Valley Salt, fresh ground Black pepper, garlic powder.
Goes on a 400 pellet grill with mesquite pellets.
Time depends on thickness.

[Jtrage]

Sous vide. You can make a not so great cut awesome.


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[TeamAmerica]

Get a sous vide. 139 for 1.5 hrs and then about 45 seconds each side in the cast iron to sear it. Butter, salt and pepper and some rosemary in the skillet.

[RMW]

Prime

[Drycreek3189]

So many ways, so little time…….

[zztex]

All of the tips above are pretty good advice. I would say season with SPG more than you think you should. Getting more aggressive with seasoning has really amped up my steaks. Kosher salt, course ground pepper and garlic salt.

Agree Casey on more seasoning than you think

[Mike D]

Secret to a great steak...

You have to start with a good to great cut of meat.

Depending on your desired doneness and internal temp will determine whether you cook it cold or from room temp.

When I do a reverse sear I start with a well chilled steak that has dry cured in the fridge at least 24 hours and has been coated with Kosher salt. Dust again with salt & pepper prior to putting on a low temp smoker; I do 180° temp. When internal reaches 118° I toss onto a screaming hot cast iron skillet that has a very light coat of duck fat. Depending on the thickness of the cut sear 1-2 minutes MAX per side. Pull, tent with foil and rest for 5-10 minutes.

Even when I do a straight sear I don’t cook it from room temp. Add 1 minute per side to the above time since the steak won’t already be warm. Pull, tent and rest.







I know people swear by it but I’ve never been impressed with anything I’ve eaten cooked sous vide.

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[stickman]

Good beef, room temp, seasoned liberally, hot fire/pan, don’t go passed 125 internal temp.

[curtintex]

Secret to a great steak...

Tonight’s steaks….
Two nice filets rest to room temp.
Coat in good EVOO.
Salt and pepper all sides.
Set for 30min.
HOT HOT HOT cast iron skillet
5min, flip, 4 min, flip to sides for 1 min each.
Take off at 125.
Butter tab and 5min rest.
Pittsburgh Medium Rare
No leftovers.











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[Dale Moser]

invest in a quality thermometer and KNOW the internal temp.
Baste in butter, garlic, rosemary.
remove from heat and let sit.

+/- 5 degrees can ruin a steak flavor, juices, texture

That guy in the picture is just verifying that he’s already screwed that one up.


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[Mitchell8]

That guy in the picture is just verifying that he’s already screwed that one up.


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Never go above 100?