Favorite steak and how you cook it?

[jchow]

Ribeye or flat iron. Salt and pepper only!

[gladius]

I'm making a nice Ribey for us tonight and want some inspiration.

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How did it come out? Got photos?

[ChefKnivesToGo]

It was excellent.

[e.chou]

Haven't had lunch yet and now I'm really hungry

[Altadan]

You need something like the Chef Alarm from Thermoworks. Really simple to use. No other way too cook a large piece of meat IMHO, including turkey, prime rib, pork shoulder... I'd be lost without a thermometer probe.
https://www.thermoworks.com/ChefAlarm

That looks great!

How long do one of these thermometers last for? Or, how long have you had yours?
The oven I've got here is a windowless one, which is why I haven't bothered getting one of those cheap'o probes.. never wanted to open the oven door if I could avoid it.

I've been mostly counting on cooking times for roasting stuff, and so far it's worked out, but I know I'm overdue for either a thermapen or that chef alarm.
Without wanting to derail the OP, could I ask for quick pros/cons for each? or, why use either one?

[enjay]

Lots of good suggestion already mentioned here. One thing I will add is to generously salt the steak and keep in the fridge uncovered for a night or two.



I've found this pulls excess moisture, which leads to better sear, and a more thorough seasoning, which improves flavor.

[Drewski]

You need something like the Chef Alarm from Thermoworks. Really simple to use. No other way too cook a large piece of meat IMHO, including turkey, prime rib, pork shoulder... I'd be lost without a thermometer probe.
https://www.thermoworks.com/ChefAlarm

That looks great!

How long do one of these thermometers last for? Or, how long have you had yours?
The oven I've got here is a windowless one, which is why I haven't bothered getting one of those cheap'o probes.. never wanted to open the oven door if I could avoid it.

I've been mostly counting on cooking times for roasting stuff, and so far it's worked out, but I know I'm overdue for either a thermapen or that chef alarm.
Without wanting to derail the OP, could I ask for quick pros/cons for each? or, why use either one?

I've had Thermoworks products for only a couple of years but I've heard of people using them for 10+ years. I haven't gone looking but I haven't heard much about issues with products from this company.

Get the Thermapen mk4 which has auto backlight/ display rotation for a dark oven or bbq at night. They go on sale a couple times a year for 20% off if you can wait. I use a Thermapen on things that take less than a half hour to cook (chicken pieces, steak, burgers) but have also used it for baking to know when muffins are done, water temperature when I am baking bread, and even for checking oil temperature when I am deep frying in a deep pan. I love being able to check the doneness of 4 steaks in around 10 seconds. The readings are so fast and accurate. Steak goes from being perfectly cooked to overcooked in a minute, so this speed is key, IMO.

Any bigger pieces of meat that take 1+ hour to cook get a thermometer probe, like the Chef Alarm, in them from the start of cooking. I use it regularly on turkeys, beef roasts, pork roasts. Poultry has never been juicer. I can watch the rate of temperature change so it makes it easier to predict when something will be done cooking. Big meats that are going to a high temp (pork shoulder for pulled pork, for example) can stall around 160F for a while, so timing it can be really unreliable. Plus, bbq temperature is pretty variable depending on outdoor conditions, making cooking by time nearly impossible.

Yes, you can use a Thermapen to check the temperature of your roasts, but this allows you to keep the bbq or oven closed while always knowing exactly what temp your meat is at. No guess work.

In conclusion, I recommend getting both Thermoworks products because they are used for different things. I use my Thermapen more often than my Chef Alarm by a ratio of 5:1. But, I would be more lost without the Chef Alarm because of the bigger meat cooking I enjoy.

I'm sure there will be some people who read this who despise using a thermometer at all, but doing so gave me the confidence to go spend $150 on a piece of meat and know I would be cooking it perfectly. And I haven't looked back.

[Bear007]

+1 on the Thermopen, I've had mine now for over 12 years, great product.

[old onion]

My favorite way is still just slapping a nice steak on a grill over a wood fire and salt and pepper to taste.

[thehomecookmi]

Favorite = Ribeye or T-bone
I like keeping them in the fridge, uncovered on a cookie rack for a couple of days. Flipping them every morning.
Salt-and-pepper.
Reverse seer over charcoal.
Finish on a hot soapstone.

[snipes]

That's some damn fine meat porn right there.

[Robstreperous]

You need something like the Chef Alarm from Thermoworks. Really simple to use. No other way too cook a large piece of meat IMHO, including turkey, prime rib, pork shoulder... I'd be lost without a thermometer probe.
https://www.thermoworks.com/ChefAlarm

That looks great!

How long do one of these thermometers last for? Or, how long have you had yours?
The oven I've got here is a windowless one, which is why I haven't bothered getting one of those cheap'o probes.. never wanted to open the oven door if I could avoid it.

I've been mostly counting on cooking times for roasting stuff, and so far it's worked out, but I know I'm overdue for either a thermapen or that chef alarm.
Without wanting to derail the OP, could I ask for quick pros/cons for each? or, why use either one?

I've had mine for well over 10 years. I can't swear it hasn't happened but I honestly don't believe I've even changed the original battery.

[ronnie_suburban]

You need something like the Chef Alarm from Thermoworks. Really simple to use. No other way too cook a large piece of meat IMHO, including turkey, prime rib, pork shoulder... I'd be lost without a thermometer probe.
https://www.thermoworks.com/ChefAlarm

That looks great!

How long do one of these thermometers last for? Or, how long have you had yours?
The oven I've got here is a windowless one, which is why I haven't bothered getting one of those cheap'o probes.. never wanted to open the oven door if I could avoid it.

I've been mostly counting on cooking times for roasting stuff, and so far it's worked out, but I know I'm overdue for either a thermapen or that chef alarm.
Without wanting to derail the OP, could I ask for quick pros/cons for each? or, why use either one?

I've had mine for well over 10 years. I can't swear it hasn't happened but I honestly don't believe I've even changed the original battery.

This is true of both my Thermapens. My 'Classic' has to be at least 10 years old -- it gets frequent use -- and the original battery is still going. On my newer one, the Mk4, I've had it about 5 years and have changed the battery once. The backlight feature drains it a bit faster than the Classsic. Separately, I recently bought a Dot during an open-box sale, which I also like a lot. It does one thing -- beeps when a desired temperature is reached -- and it does it really well. One end of its wired probe goes into the meat and the other plugs into the device. Not something you'd typically use for steaks but instead, for larger cuts like roasts, etc. ThermoWorks makes several other similar devices that are more sophisticated (multiple-mode, +timer, bluetooth, etc.) but for ~$30, this was a great purchase. I believe the price for an unopened-box Dot is $43.

[delmar]

Ribeye, reverse sear at 150* with apple or cherry wood on smoker, cast iron or carbon steel pan, light char rare/MR au poivre with beef stock. I've got 8 lbs of demi glace in freezer...should last a couple years. Makes killer sauce.

[t3chi3]

Dry aged ribeye or salt brined exactly 40 minutes, in either case brought to room temperature. If dry aged I'll season directly before cooking.

HOT cast iron, get a really good sear on both sides, moving the steak around the pan (technique learned from Magnus Nillson of Fäviken). Reduce to medium and continue to move around the pan, basting with high quality unsalted butter until just a bit under medium to allow for continued cooking at rest. Rest for 10 minutes, tented in foil, preferably somewhere warm.

[tuchop]

IMO there's a tight tie between ribeye and skirt steak. Over here beef is really cheap (at least compared to the rest of the world) and quality is amazing so just a little salt + pepper and grilled on wood embers until perfect medium-rare. Alternatively SousVide or reverse sear works just fine in my experience.

[Altadan]

IMO there's a tight tie between ribeye and skirt steak. Over here beef is really cheap (at least compared to the rest of the world) and quality is amazing so just a little salt + pepper and grilled on wood embers until perfect medium-rare. Alternatively SousVide or reverse sear works just fine in my experience.

Big +1. Very true

[Drewski]

I typically use reverse sear for prime rib roasts (finish in oven at 500F+ for 10 minutes) but hadn't tried on a typical steak before last night. I used my Thermoworks Signals which allowed me to monitor the oven temperature accurately. Set at 170F, the temperature fluctuated between 140F and 180F. This was a bit off-putting but I vowed to be patient. It took around 2 hours to get this steak from around 70F to 115F. Much longer than I expected, especially considering it wasn't a particularly thick steak.

After removing I threw it in a hot CS pan with a bit of oil. I added some butter when I flipped it after a minute and basted for the second minute.

I think the cook was perfect. But the flavour was very different than what I am used to. I'm guessing due to the 2 hours in the oven. It was significantly more beefier in flavour. Also, the fat was some of the best I've had. So soft and delicious.

[enjay]

I typically use reverse sear for prime rib roasts (finish in oven at 500F+ for 10 minutes) but hadn't tried on a typical steak before last night. I used my Thermoworks Signals which allowed me to monitor the oven temperature accurately. Set at 170F, the temperature fluctuated between 140F and 180F. This was a bit off-putting but I vowed to be patient. It took around 2 hours to get this steak from around 70F to 115F. Much longer than I expected, especially considering it wasn't a particularly thick steak

You can do this at 200-250 without ruining the steak, and it'll take under half an hour.

[Bluenoser87]

I typically use reverse sear for prime rib roasts (finish in oven at 500F+ for 10 minutes) but hadn't tried on a typical steak before last night. I used my Thermoworks Signals which allowed me to monitor the oven temperature accurately. Set at 170F, the temperature fluctuated between 140F and 180F. This was a bit off-putting but I vowed to be patient. It took around 2 hours to get this steak from around 70F to 115F. Much longer than I expected, especially considering it wasn't a particularly thick steak.
20191017_231012.jpg
After removing I threw it in a hot CS pan with a bit of oil. I added some butter when I flipped it after a minute and basted for the second minute.
20191017_231754.jpg
I think the cook was perfect. But the flavour was very different than what I am used to. I'm guessing due to the 2 hours in the oven. It was significantly more beefier in flavour. Also, the fat was some of the best I've had. So soft and delicious.
20191017_232655.jpg

This is exactly the method I use. It’s so good. Nice looking steak too. Like enjay said, you can go with a higher oven temp and it won’t hurt anything. I typically do 225 convection and it takes around 30-40 min.