Anonymous wrote:

Anonymous wrote:Look up reverse sear methods--cook to almost your desired temperature in the oven first and then sear quickly on a preheated cast iron pan.

+1. Once you get in the reverse sear habit, you won't go back. Salt the meat about 30 mins in advance and bring to room temp. Cook steak in oven at about 275 until a thermometer shows 120-130 degrees, sear in a super hot cast iron skillet for about a minute on each side, put a pat of butter on top. No need to let it rest long with reverse sear, eat immediately.

+2. The reverse sear was a game changer for me and is now the only way I cook steak.

Anonymous wrote:

Anonymous wrote:Look up reverse sear methods--cook to almost your desired temperature in the oven first and then sear quickly on a preheated cast iron pan.

+1. Once you get in the reverse sear habit, you won't go back. Salt the meat about 30 mins in advance and bring to room temp. Cook steak in oven at about 275 until a thermometer shows 120-130 degrees, sear in a super hot cast iron skillet for about a minute on each side, put a pat of butter on top. No need to let it rest long with reverse sear, eat immediately.

One of my favorite parts of reverse sear cooking!

Anonymous wrote:Look up reverse sear methods--cook to almost your desired temperature in the oven first and then sear quickly on a preheated cast iron pan.

+1. Once you get in the reverse sear habit, you won't go back. Salt the meat about 30 mins in advance and bring to room temp. Cook steak in oven at about 275 until a thermometer shows 120-130 degrees, sear in a super hot cast iron skillet for about a minute on each side, put a pat of butter on top. No need to let it rest long with reverse sear, eat immediately.

I cook in a soups vide then reverse sear in a cast iron. The trick is the soups vide and butter when reverse searing. I coat the cast iron with oil, wipe with paper towel, heat, put steaks on with part of a pat of butter on top, sear, flip and add another piece of butter to each top. Put on serving plate and let it rest for several minutes.

Cast-iron with olive oil and butter and garlic

Anonymous wrote:Needs a very hot pan. Season the meat well. Cook to medium rare. Take it out, drizzle with some olive oil and lemon juice, and letit rest for 5-10 minutes.

Towards the end of the cooking time you can add some crushed garlic and herbs and a chunk of butter and baste the meat for the last minute or two if you want. I generally don’t bother.

I also don’t bother with reverse sear, sous vide or any of the other techniques. They are great for tougher cuts of meat, but for something like ribeye i think they are unnecessary.

If it comes out leathery it sounds like you may be overcooking?

+1 to all of this. Preheat the pan over medium high for several minutes; you want it to be really hot for a good sear. Take the steak out of the fridge about an hour before you plan to cook it. I generally salt it right before it goes on the pan.

After a few minutes of preheating, add neutral oil to the pan. Once it’s shimmering and the pan is starting to smoke, turn the heat down to medium and put the steak on the pan. Let it sit for 2ish minutes, then flip. If your steak is an inch thick or thinner, you don’t need to put it in the oven. Make sure to let it rest once you take it off the pan.

Sear and then finish in the oven. This one was an Alton Brown, no fail recipe... delicious and I've used the same technique on other cuts.

https://www.foodnetwork.com/recipes/food-network-kitchen/pan-seared-t-bone-steak-recipe-2103356

Thank you everyone!!! This is so helpful!!!

I moved to an air fryer and am never going back. Tastes and looks like grilled and super easy!

I like a reverse sear method too. Cook it low and slow in the oven with a thermometer. When it hits ~5-10f below your desired cook, pull it and sear it quickly in a super duper hot pan.

I also like to salt my steak and leave it uncovered in the fridge overnight. The salt penetrates and helps flavor the meat with no effort.

Needs a very hot pan. Season the meat well. Cook to medium rare. Take it out, drizzle with some olive oil and lemon juice, and letit rest for 5-10 minutes.

Towards the end of the cooking time you can add some crushed garlic and herbs and a chunk of butter and baste the meat for the last minute or two if you want. I generally don’t bother.

I also don’t bother with reverse sear, sous vide or any of the other techniques. They are great for tougher cuts of meat, but for something like ribeye i think they are unnecessary.

If it comes out leathery it sounds like you may be overcooking?

how long each side for flier 1 1/2 inch thick. Oil also or just bare with the salt?

I salt the pan and preheat til it’s very hot. Then dear, flip, sear, and let rest on cutting board. Comes out great.

Look up reverse sear methods--cook to almost your desired temperature in the oven first and then sear quickly on a preheated cast iron pan.

Tricks??? Mind always comes out leathery and this is even with filet. What am I doing wrong? I usually try to cook on cast iron and do two minutes a side and then oven and still tastes bad.