So… when are you buying another chunk of beef? Was it worth the time and effort?
I’ll do this again. I didn’t really take much effort. Waiting sucks, but DEFINITELY worth it. It would be nice to get a cycle going…have another piece aging while i work through the cut meat.
Should have sliced off a steak when it was fresh to get a feel for the improvement.
But that looks fantastic. +75 man points.
Where are you storing the other pieces?
Dude, best way for medium rare is HIGH heat. Blast the outsides for just a few minutes each side. It works awesome.
mmmmmmm!
manly.
goddamn man nicely done. when I cook a steak, I turn the grill on high for 5-8 minutes, then throw it on, than turn it on the lowest setting. I like my steaks seared on the outsides, but almost uncooked on the inside. mmmmmmmm
This is the rule for cooking rare to medium rare steak. High heat, short exposure. Just enough to brown the outside.
All this work and no mention that the proper way to cook a steak is not using the grill? Sure its fun, but the best results will come from a combo of the stove and the oven and a large cast iron skillet.
Looks good though, makes me want a steak.
ive made some sick filet mignon on the grill
perfectly medium rare
def works the best and easiest to get repeatable results
:tup:
So what was the rub you wound up using?
anything you would do differently when you do it again?
i really hope you had a trailer at the cornfest.
4 mins each side would have been good.
:tup: this is so true… any reputable steakhouse uses this method… with a shit ton of butter
sooo hungry… need to have steak … sooon
YES! YES! YES! YES! YES!
[SIZE=2]first of all…walter was correct (as always). To be honest, i never even gave the grill a 2nd thought because it just seemed so unquestionable. However, every fine steak i ever order is pan seared. the grill just seemed more manly i guess. Anyways…
I used the skillet this time. With butter i spiced it up with salt and various peppers (chili, chipotle, black). Brought the pan up to a high heat and seared both sides for about 2 minutes then turned the temperature to a low heat. Left it on low for about 2 minutes just to give it some time to heat up the inside then pulled it off.
For me…it was cooked ABSOLUTELY PERFECT. This is the way i love my steak.
UGH!
:bigclap:
9.9999 out of 10.
[/SIZE]
you can save the trouble and just bite the cow.
God damn that looks raw. Probably tasted amazing though.
For some reason I have this image of you eating a live deer now. That’s how manly this thread makes you.
That’s a little rare for me, but I’d still eat it and love every bite.
I’d get the oven hot, get the skillet hot but not high-heat hot, toss the steak on with a bunch of butter, give it a min or two, flip it then immediately stick it in the oven to finish. Works best with a thick steak or else the oven step will just be overcooking it.
No mushrooms and onions lightly sauteed in olive oil and salt no care. :mad: Although with a steak like this I would feel bad adding anything to mask the pure cow taste. So maybe not.