Anonymous wrote:

Anonymous wrote:

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!

this is the foolproof way.
signed, fool.

Agreed. Not saying you can't get perfect steaks using another method - you can. But this is the easiest and hardest to mess up.

I like this method too though when feeling a little lazy or shorter on time I just do the regular reverse sear and start the steaks on a rack in the oven on 220 degrees. There are guides online for how long you keep it in there depending on how you want it done. I check early with a meat thermometer. Pull it out, let rest 5 min, and put in the pan with butter. Pretty foolproof, the only way to go wrong would be leaving it in the oven too long but at such a low temp it is pretty forgiving.

I have followed Chef Jean-Pierre on youtube.

Here's his link for steak.
https://www.youtube.com/watch?v=lVcTvHTn6Dw

Key things that I have found. Use a high smoke point oil. Avocado instead of Oil Olive. Let the meat come to room temp. Salt and Pepper only. Sear a couple of minutes per side and into the oven. I have used cast iron and stainless pans and both have been ok.

A thermometer reallly makes a difference - the "touch" thing is not accurate. I bought a Thermapen 1. While expensive, it's been bulletproof and works great.

https://www.thermoworks.com/thermapen-one/?utm_source=hp&utm_medium=slider3&utm_campaign=hpslide

Good Luck!

Anonymous wrote:

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!

this is the foolproof way.
signed, fool.

Agreed. Not saying you can't get perfect steaks using another method - you can. But this is the easiest and hardest to mess up.

Anonymous wrote:When I had an occasion where the steaks had to be perfect, I bought one extra and cooked it the day before to get the timing right.

You could do this with a cheaper cut too.

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!

this is the foolproof way.
signed, fool.

-Leave steak in room temperature for an hour or 2 depending on the cut
-Season with fresh salt and cracked pepper
-Cast iron directly under high broiler until searing hot
-Steak in searing hot cast iron about 2 minutes
-Flip, another 2 minutes
-Rest 2 minutes

Adjust times with cut size and practice.

I don't have a cast iron skillet and don't use the oven.
Touch it.

https://www.simplyrecipes.com/recipes/the_finger_test_to_check_the_doneness_of_meat/

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!

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.

When I had an occasion where the steaks had to be perfect, I bought one extra and cooked it the day before to get the timing right.

Anonymous wrote:I used to follow Alton Browns method:
https://altonbrown.com/recipes/perfect-pan-seared-rib-eye/

The steaks used to come pretty good. The key was having a cast iron skillet and preheating it well as it keeps the heat well so helps with the browning

thank you from op! wow, I’m so glad I read this- I would have cooked it too long! (the total cook time for these steaks including searing on cooktop and cooking in oven is only 5 minutes! I would have seared it longer than that not even including oven time)

Anonymous wrote:I'd sear it for 2-3 minutes per side, to get a nice crust.

The amount of time you leave it in the oven depends on the size and thickness. Use a good thermometer to check the tempersture. You want to pull it out at arounf 125-130 degrees and let is rest.

BTW, that's my plan for the weekend, too!

Thanks from OP! My concern with checking the steak temp when in oven is that every time i open the door to do this, the oven loses heat. Assume I have about 1.5” ribeyes, and have seared 6 min total on cooktop, do you have a guess for how long in oven at 400 deg for med rare steaks?

I used to follow Alton Browns method:
https://altonbrown.com/recipes/perfect-pan-seared-rib-eye/

The steaks used to come pretty good. The key was having a cast iron skillet and preheating it well as it keeps the heat well so helps with the browning

I'd sear it for 2-3 minutes per side, to get a nice crust.

The amount of time you leave it in the oven depends on the size and thickness. Use a good thermometer to check the tempersture. You want to pull it out at arounf 125-130 degrees and let is rest.

BTW, that's my plan for the weekend, too!

I plan to make steak this weekend, and want to use the stovetop to oven method. I have read so many variations on how to do this - which do you think makes a perfectly cooked steak (char crust outside, tender inside).

My general plan is below, with questions noted-

preheat cast iron pan on stovetop, and oven to 400 deg- let steaks rest on counter

rub the steaks with olive oil and a lot of kosher salt and pepper, cook on stovetop in sizzling hot pan (FOR HOW LONG) until crust forms

flip steaks, add a pat of butter on top and move to oven (OR DO I NEED TO LET THE SECOND SIDE SEAR IN PAN BEFORE MOVING TO OVEN?)

cook in oven (FOR HOW LONG - lookibg for med rare)

rest, slice against the grain and eat

Please give me any tips! Steak is an expensive meat to mess up … Thanks!