how to cook the perfect steak

[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.

[Anonymous]

Anonymous wrote:Op, did you make them? How did they turn out?

OP here. Sorry, just seeing this now. I seared on the stovetop in cast iron a couple minutes per side (added garlic butter for the last minute), then moved to oven to cook another 15ish minutes. They turned out well but not perfect.

[Anonymous]

Were they over done? 15 minutes after searing for 4 seems a lot but depends on the thickness.

[Anonymous]

Anonymous wrote:Were they over done? 15 minutes after searing for 4 seems a lot but depends on the thickness.

They were very thick - I wanted 1.5” ribeyes but the butcher only had ones that were about 2.5” thickness. They were medium rare (obviously more medium by the edges and more rare in the middle). I prefer thinner steaks so I wasn’t thrilled with the turnout but the rest of the family was happy.

[Anonymous]

Anonymous wrote:Were they over done? 15 minutes after searing for 4 seems a lot but depends on the thickness.

Oh, and I used a thermometer.

[Anonymous]

Anonymous wrote:NGL I cook it in the air fryer.

Me too.

[Anonymous]

OP, try using the reverse method. Begin with inexpensive boneless pork loin chops before moving to expensive cuts of beef.

[Anonymous]

Anonymous wrote:

Anonymous wrote:Were they over done? 15 minutes after searing for 4 seems a lot but depends on the thickness.

They were very thick - I wanted 1.5” ribeyes but the butcher only had ones that were about 2.5” thickness. They were medium rare (obviously more medium by the edges and more rare in the middle). I prefer thinner steaks so I wasn’t thrilled with the turnout but the rest of the family was happy.

Oh wow. These are thick. I prefer thinner ones too, usually get then 1-1.5”. Easier to work with at home. Hope next time the work out better.

[Anonymous]

The secret is definitely avocado oil. It doesn’t burn at high heat.