how to cook the perfect steak

[Anonymous]

Anonymous wrote:The Alton Brown method is good, as is Kenji’s reverse sear: https://www.seriouseats.com/reverse-seared-steak-recipe

I think the single best thing you can do to ensure perfect steak (or any meat) is invest in a leave-in thermometer. I love this one, which syncs to my phone: https://combustion.inc/ There are cheaper versions out there as well. This type of thermometer lets you know the precise internal temperature of your meat without opening the oven, grill, or smoker.

As far as the butter goes, I wait until the steaks are out of the oven, and add the butter to the hot pan with rosemary, then baste a few times before pulling the steaks from the pan to rest. Much easier than basting while the steaks are still cooking, and tastes the same.

I finally tried reverse sear and will never go back. I also found out that the probe on my oven is not accurate (I was skeptical so checked it with a different thermometer, which was a pain because I had to keep checking.

[Anonymous]

1) pick up phone
2) make rsvps at restaurant of choice

[Anonymous]

I never put mine in the oven and they're perfect every time. Sear and then butter baste in stainless steel pan. I prefer this over cast iron.

[Anonymous]

I reverse sear thick steaks and pork chops. Place in a 300 degree over for around 20-30 minutes. Use a thermometer to monitor temperature. When you're satisfied it's cooked long enough, pull out of oven. Heat pan until it's very hot on the stovetop, and sear. You can add a little chicken broth to the pan drippings, let it boil down, add butter and some finely chopped parsley or another favorite fresh herb, and swirl to form a quick sauce.

Kenji Lopez's website has a diagram of meat internal temperature at each level of doneness. I found the 300 degree oven works better for me than the 250 he uses in his recipe.

https://www.seriouseats.com/reverse-seared-steak-recipe

[Anonymous]

^^Remove steaks from pan after searing and before adding the ingredients to create a quick sauce.

[Anonymous]

Op, did you make them? How did they turn out?

[Anonymous]

I cook steaks all the time and have never put them in the oven. It is the easiest thing to make.

- let sit out for 30-45 mins depending on thickness
- season with what I feel like that day
- heat cast iron pan with butter
- cook in with butter, flipping a few times and spooning butter as I feel like it
- when it feels right I remove from pan and let rest on a room temp surface (no plates, etc.)

My 16yo is eating one now.

[Anonymous]

Anonymous wrote:Season, sous vide for 3 hours, reverse sear in cast iron with a pat of butter on top. Seriously, it matches steak house steak, especially if you get good quality steak!

Wait are you saying you are cooking a steak for 3 hours?

[Anonymous]

When you all are saying to check temperature, do you use a thermometer that stays in the steak in the oven- or do you keep opening the oven door to check it?

[Anonymous]

Anonymous wrote:When you all are saying to check temperature, do you use a thermometer that stays in the steak in the oven- or do you keep opening the oven door to check it?

I'm opening the door and checking.

[Anonymous]

I do it the Alton Brown way and I don’t take the temp. Turns out fine without it, so long as you’ve got the right thickness.

[Anonymous]

Anonymous wrote:Season, sous vide for 3 hours, reverse sear in cast iron with a pat of butter on top. Seriously, it matches steak house steak, especially if you get good quality steak!

Yes, indeed, although timing and temperature requirements vary with the thickness of the cut and the degree of desired doneness. Grilling, frying, and baking are far more challenging to get exactly right; sous vide allows for even, consistent cooking all the way through. It does need a final brief sear on both sides after cooking, mostly for the sake of appearance, and to add a small amount of "crust", if desired.

Other methods often result in overcooked exterior layers and undercooked interiors.

[Anonymous]

NGL I cook it in the air fryer.

[Anonymous]

Look up YouTube for Jacques Pepin “Grandma” steak. Delicious pan seared, followed by a sauce of garlic, anchovie, butter, and lime zest.

[Anonymous]

These all sound amazing! We always grill but I’m trying the sear and oven technique this weekend.