ok, help,
I mean sorta help
I mean . . .

oh phwooie, why pan sear instead of broil???

I'm talking sear then finish in oven

tips, hints, timeing

Bueller?

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when life hands you lemons, order lobster!

That's one of the best ways to get a good steak but broiling would be fine too. As long as the heat is SUPER hot.

As for time, I must say, I go more for the "touch" method. I know just how it feels when it's medium rare!

My suggestion is what Alton Brown does, he heats the skillet in the oven to 500 then throws the steak in the pan (on the stove on high heat) for about a minute, flips it over for another minute then the pan goes in the oven.

2 minutes then flip over, 2 minutes then remove from pan and let rest for about 5 mintues

This is for a 1.5" thick ribeye steak.

If the steak was very cold, I would say it's going to need longer than 2 minutes a side but that'll depend on how you like it.

I've done it this way before and it works great for a med-rare.

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It is always necessary to leave some part
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For the pan, a well-seasoned cast iron skillet or a heavy stainless work best.

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It is always necessary to leave some part
of cooking to improvisation. - Paul Bocuse
Member since 2001

I don't even bother with the oven part, but then, I like my steak RARE!

Pan-seared steak, seasoned only with garlic salt, in a cast-iron skillet over high heat for about 2 minutes per side for a 1" thick steak is MY idea of heaven on a plate...

Char

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Veni, vidi, velcro. I came, I saw, I stuck around.

Save the Earth - it's the only planet with CHOCOLATE!

We generally grill ours but I have tried the pan/oven method and it works great.

Either way, as long as it's not overcooked it'll be good!

Char -

You know, it's funny because I can remember when I was at my grandmas house one day and she was making filet. Back then, I liked my meat COOKED. Not totally grey but it had to be mostly grey.

When she pulled those puppies off the grill they were still bleeding! I could barely eat any.

Now, as time goes on, I'm finding that I like my steak less and less done.

Usually when we go out, I order it rare because they seem to always overcook it if I say medium rare. But, I think my taste is actually changing again and I'm finding myself cooking my own steaks at home less and less.

It's noticeable because I'm having to pull my steak off the grill before DH's otherwise I feel like it's overdone!

Funny how our perceptions and tastes change.

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It is always necessary to leave some part
of cooking to improvisation. - Paul Bocuse
Member since 2001

I'm in the bloody but not still twitching club.

I've found that bringing the steak to room temp before cooking, no matter what method, makes a big difference. Whether I'm making it for myself, or more done for more timid souls, it comes out more even from edge to edge, if ya know what I mean. I'm sure food safety experts would frown on it, since all the "safety" labels always say to keep meat in the fridge until just before cooking. I do that with most things, but not with a good steak.

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I think bringing something to room temperature is safe enough so long as you don't hold it at room temperature for very long.

One of my favorite cookbooks, which is heavily influenced by Provence cuisine, suggests bringing roasts to room temperature before cooking. The author owned a restaurant and is in the catering business, so I don't think she'd publish something that's genuinely unsafe.

I guess I think our food scientists tend to go a little overboard now days about food safety. I mean, has anyone ever actually know someone who got sick from eating a soft boiled egg or licking the beaters?

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I agree, I often do the same, Maggie. Not always because I forget! LOL

I agree that the food scientists are getting out of hand.

Do you realize that in old cookbooks you were SUPPOSED to unwrap your meat when you got it home and leave it in the frig UNCOVERED so the air could get to it?

I love how we're told to keep it wrapped up. Why? So it will turn sour and go bad faster and we have to buy more meat? It's ridiculous.

We often bring steaks home, rinse with cold water, pat very dry and then wrap in a paper towel and stick on a rack in the frig. Then, we change the towel every day and the steak semi ages. Very yummy after 2 days in the frig. Concentrates the flavor.

The funny thing is, THEY HAVE NEVER GONE BAD. We've accidently left a couple in there and forgot about them and found them 2 weeks later and they were very dried out but not moldy! We didn't eat them, too dehydrated at that point but, my point is, they didn't go bad.

I'm irritated that everyone think you MUST keep it wrapped. Back in the day, the standard idea was to keep it UNwrapped.

Hmmmm, kind of like grandma knew sugar was bad but somehow she was wrong? Only to then be prooved right?

Sorry, I'm rambling this morning!

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It is always necessary to leave some part
of cooking to improvisation. - Paul Bocuse
Member since 2001

rof!

Well, I did leave the steak out to get more room temp (and cruised got caught up in last nights chat!)

Seared it in my cast iron, oven cooked it.

Marcie I too go by touch, but I'm a big believer in asking those who've traveled the road before me!!

OH MY

best steak we've had in a long time (bbq'd being our fav)

I think the broiler is going to be retired!!

(and no one was sick from it being left out!)

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when life hands you lemons, order lobster!

I like my stuff to come up to room temp before cooking too, and that includes chicken! And I agree - bringing it out half an hour before cooking is a different story than LEAVING it at room temp for an extended time.

Marcie, I've always eaten my steak rare, my Dad frequently says, "I think the vet can still save this one!" when he grills one for me! MY DH OTOH used to eat it med. well - UGH!! After 10 years, he now orders it medium rare - and he WILL eat it rare, although he hasn't quite gotten to the "prefers it that way" stage - just give me a little more time though!

When I eat out I order mine "charred rare" which gets it nice and crusty on the outside and very very pink on the inside - just right, which is why I also enjoy the pan-searing - I just love that crusty exterior!

Char

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Veni, vidi, velcro. I came, I saw, I stuck around.

Save the Earth - it's the only planet with CHOCOLATE!

I'll have to try that...

Hey, Char......charred rare? I hope that doesn't hurt!

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It is always necessary to leave some part
of cooking to improvisation. - Paul Bocuse
Member since 2001

Char's dad

Loretta Castorini (Cher, Moonstruck)

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this was a fun thread to read.. esp after my steak disaster lastnight.. My dh said that was the first time i ever made a steak he wanted to just throw away...

I usualy buy ribeye steaks that are about 1 inch to 1 1/2 inch thick .. i never marinate them w/ anything other than some pepper and minced garlic.. (usta use garlic powder.trying to save on carbs tho) and i ALWAYS let my steaks come to room temp.. even if i have to toss them in the mic on defrost just long enough to take the chill out of them.. but not to cook them AT ALL! i make sure everything else for the meal is finished and ready to eat for the most part.. and table is set.. i then either use my electric grill or my big stainless steal pan (i usta use cast iron but had it go rusty on me after hubby used it and washed it in the sink ..never was the same after that)
i always let the pan or grill get REALY REALY REALY HOT.. I then place 1-2 steaks in the pan/gril at a time and let it sit i dont move it or anything for 1 min.. after 1 mini twist it esp if it is in the grill to get nice grill marks..
after around 1-1/2 min-2 min i turn the steak and place it on a clean part of the grill wich wil lmean it is realy hot or i place it in a clean part of the pan.. i then let it sit for 1 -1/2 min- turn let 30sec-1 min and remove from pan.. usualy gets it at med-rare


my dh once at a resturant that couldnt seem to get his steak rare. He after telling them 4 times that his steak is supose to be rare not well.. he told tem can i get a candle.. and my steak.. i will cook it to my likeing.. the girl actualy went to find out if she could do that.. and the manager followed her back to the table.. needless to say the next steak out was close to rare.. was simular to med rare and we also got a certifcate to go back for a dinner for and we never used it.. ohh well...

enjoy your RED meat!

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I'm with Cher! Well heck, why not, "Char" is pretty close to "Cher!"

Yes, I'm "Char" like "Cher" not like "CHARcoal..."

Char

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Veni, vidi, velcro. I came, I saw, I stuck around.

Save the Earth - it's the only planet with CHOCOLATE!

OK ladies...so why didn't anyone warn me to unhook all the smoke alarms

I grill year-round...love it!!...but I ran out of gas tonight while preheating the grill so I followed your directions here...steak was great but all the smoke detectors were going off!! LOL!! Hope this happens to you too (or did I do something wrong??)!!

Thanks for the tips...this was the perfect day for them!!
Lori

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