Steaks

[petyweestraw]

Yea that's what I've been on lately. And Gordon made a good point, 'youll have to over cook the outside to cook the center'. Thats especially true since I eat mine med-med/well.
I'm about to head to the sto and grab a ribeye, I cant stop thinking about making another.

Lol shiiiiiit me too actually

[GrayStangGT]

This is about as done as I like mine. 18oz Prime T bone I found on sale at HEB for $9, got in a hurry and didn't get as good of a sear as I like, but it was a damn good steak. I don't know if all HEBs operate the same, but I have pretty good luck finding steak deals on sunday mornings especially on tenderloin.

[HarrisonTX]

I let my steak sit out more like an hour, I doubt the middle is up to room temp in 15-20min unless it is just a paper thin steak.

Yea that's what I've been on lately. And Gordon made a good point, 'youll have to over cook the outside to cook the center'. Thats especially true since I eat mine med-med/well.
I'm about to head to the sto and grab a ribeye, I cant stop thinking about making another.

[mstng86]

I really liked the evenly cooked aspect of it. My wife didn't like that it didn't have that grilled flavor. So I may sear it on the grill instead of the skillet next time.

[Baron Von Crowder]

Anyone tried a reverse sear?

I did a couple weeks back, put it in the oven for 10 mins with the taters, and dropped them on the flat top for a couple seconds per side. It was tasty.

[GrayStangGT]

I've done it a time or two, made a juicy steak, but didn't have the flavor I prefer. I get a good sear on mine and then shut my egg down to let it finish cooking.

[mstng86]

Anyone tried a reverse sear?

[petyweestraw]

It's really just to give the salt time to dissolve

[petyweestraw]

It's not. But it's my process and it produces the results I'm wanting.

[GrayStangGT]

I let my steak sit out more like an hour, I doubt the middle is up to room temp in 15-20min unless it is just a paper thin steak.

[petyweestraw]

Well that's bout all I do. Salt pepper hot plan and olive oil. Only difference is I season the meat as soon as I pull it out the fridge and let it sit for bout 15 20 minutes.

[HarrisonTX]

I watched this video and cooked a steak in my cast iron skilled immediately after. I have to say it was incredible. I didn't use the garlic or herb though. I seasoned with only salt and pepper, steak was a Nolan Ryan ribeye.
It came out awesome.





https://youtu.be/AmC9SmCBUj4

[Jose]

You can also take Beef 101 @ A&M. Last I knew it was around $500/head.

I always think back to this article I read a few years back about that class. It's a good read for anybody interested.

http://www.dallasobserver.com/2009-06-18/restaurants/so-what-exactly-are-you-eating-when-you-order-fajitas-in-a-tex-mex-restaurant/full/

[lincolnboy]

How do you feel about tacos?

as long as they are the pink tacos.

[bcoop]

If anyone wants to understand how the beef grading process works. here is a little document.

https://www.dropbox.com/s/frh5li52w3...%20Grading.pdf

You can also take Beef 101 @ A&M. Last I knew it was around $500/head.