Steak cooking methods

[LD1]

Y'all helped me talk my wife into cooking a nice beef roast tonight, with horseradish on the side. She does this "sear then roast" routine. I signed up to cook potatoes in the fireplace. Am building up the coals as we speak.

Got any corn on the cob to go with it?

I may be a little late but if I drive really fast I think I can make it by dinner time.

 

[s219]

Got any corn on the cob to go with it?

I may be a little late but if I drive really fast I think I can make it by dinner time.

No hurry -- the leftovers do well for a few days!

 

[RobS]

Well, I tried the reverse sear method this weekend and I must say, it worked very well. I bought 2 NY strips from the meat counter, about 1 1/2 inches thick. Into a 250F oven for about 50 minutes (until the meat thermometer read 125F) and then into my very hot cast iron skillet to sear for about a minute per side. Yes, I then let them rest under foil while I roasted the asparagus at 500F for about 10 minutes. Wife and son really liked everything and we're not frequent steak eaters. Turned out nicely medium rare...

 

[LD1]

I too did the reverse sear with some crappy thin sirloins. Bought this steak, as well as 2 kinds of strips and some fillets off a food truck that stopped by. Will never do that again....worst quality steaks I ever had.

But these were the last of them. They were only about 1/2" thick. They werent even what I would call sirloins. two of them were cuts of meat, two were really thin slices folded in half. none were much bigger than an average uncooked hamburger.

Didnt use a thermometer, but in the oven for ~30 min in a class dish, and some diced apples. then I melted ~1/4 stick of butter in a skillet, threw in the apple slices, and seared each piece for ~15 seconds.

Actually gave these crappy steaks a pretty good flavor. And they were pretty tender too but I whacked them pretty good with a tenderizer hammer before the oven.

I actually really like kroger ribeye steaks. Havent found anything better for the money. When on sale they are 6.99/lb. So I bought a 3-pack and once we have a warmer day, I am firing up the grill.:licking:

 

[KennyG]

Once ate at a steakhouse with a alternate, although similar method. They brought your steak out off the grill - been on just barely long enough to get stripes. Along with the steak was a slab of polished granite? approx. 2" thick x maybe 8" x 8". Stone slab was very hot. Cut off and cook every bite to your taste with last bite as hot as the first. A little different, but very good steak somewhere in Savannah, GA.

This is the absolute best way to have a steak. The only way that every bite will be perfect. The only place I've had this was a hotel in Adelaide, South Australia. They served the steak raw on a hot slab and you cut off each piece and cooked it to taste. I wish I knew of more places that would do this. I generally don't order steak because I'm a relatively slow eater and most of it ends up too cold.

 

[LD1]

That sounds like alot of work to eat a steak.

There is only one other way I have had steak served other than a plate....

And that was on a big cast-iron dish that was heated. I think its like a 24oz bone-in ribeye with what seems like a pound of portables. They come out on this cast iron dish still sizzling. And on the "actual plate" was whatever side you choose. For me it was a baked sweet-potato...that was probably also a pound itself. That steak stayed hot til the last bite. Its what I always get when dining at this place, which is usually 2-3 times a year.

The place is brown derby road house, in ontario OH

 

[MMagis]

I feel like I’d burn myself with a hot plate.

What’s a pound of portables?

 

[Ford850]

I feel like I’d burn myself with a hot plate.

What’s a pound of portables?

I'm guessing portabellas.

 

[LD1]

I'm guessing portabellas.

Yea....darn autocorrect. My lack of spelling skills don't help I guess

 

[zzvyb6]

This is the absolute best way to have a steak. The only way that every bite will be perfect. The only place I've had this was a hotel in Adelaide, South Australia. They served the steak raw on a hot slab and you cut off each piece and cooked it to taste. I wish I knew of more places that would do this. I generally don't order steak because I'm a relatively slow eater and most of it ends up too cold.

For KennyG and other's local to me near Brighton, MI. We have Black Rock Bar and Grill restaurants (Mine is at US-23 & M59, also one in Novi and Canton, MI). You are served a raw, thick, juicy steak and a plate with a 700 degree volcanic stone (I measured mine and it was 675 degrees). You get a salad and 2 sides. You slice off pieces of the size you prefer and cook them yourself right then and there in front of you. Everybody gets their own stone. It gets pretty quiet at the table as everybody stops talking and starts eating. Typical cost is under $40 for two. You can order a 10oz, 12oz, or 14oz slab. Sometimes we split one, they will give each of you a stone. They don't take reservations, but do offer 'preferred seating time' if you call ahead. Better get there before 6:00, the huge parking lot is full and the waiting line is out the door. Some will wait 2 hrs.

Makes a great lunch, too. They have other meat items that can be cooked on the stone. The chicken Fettuccinne is huge and serves as another meal for both of us the next day. Some people complain that you will smell like a steak when you get home. We love it. Our dogs hate the place. Since going there, we never have any scraps coming home with us anymore.