detroitdad
Royal Flush
I concur.
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Hi, Steaks: the Official PCF Steak Thread (3 Viewers)
- Thread starter jr8719
- Start date
I concur.
Moments after the second picture his towel became engulfed in flames.
Thanks!
You've essentially summed up the pros and cons of cooking with cast iron in your reply: superb crusting abilities but uneven distribution of heat makes it tough to get a really consistent doneness throughout (as witnessed with the two bottom right pieces you rightfully pointed out).
Thanks to you all, I’ve learned a little bit about cooking steaks after failing miserably for a while. Tonight I’m going to try the reverse sear method for the first time.
I’ll let you all know the results!
I’ll let you all know the results!
I blot it dry very thoroughly three times: before brining and putting it in the fridge; after it comes out of the fridge; after it comes out of the oven before searing it.
One thing I've stopped doing recently, too, is covering it with tin foil when resting after searing. I find it only creates added moisture, which ultimately takes away from the crispiness of the sear.
Rather than faulting the cast iron, I think that's more an inevitable problem when cooking on a flat surface any piece of meat that is not a consistent thickness. If you're wealthy enough to buy only the thicker half of each tenderloin, this is no problem at all.
Of course, if you're a real glutton for punishment, you can do your sear perfectly with a torch, going very light on the tapered end, but that is well beyond my patience threshold.
That's a great point — never thought of it that way before!Rather than faulting the cast iron, I think that's more an inevitable problem when cooking on a flat surface any piece of meat that is not a consistent thickness. If you're wealthy enough to buy only the thicker half of each tenderloin, this is no problem at all.
Of course, if you're a real glutton for punishment, you can do your sear perfectly with a torch, going very light on the tapered end, but that is well beyond my patience threshold.
As far as the torching method is concerned, think I'll give it a miss because, knowing my luck...
BlueHorseshoe
Sitting Out
flipupchipup
Straight
Dry aged tomahawk at the legendary Golden steer in Vegas
detroitdad
Royal Flush
I don't know if he is on here any more. A friend of mine, @Azcat used to cook 28 day dry aged Tomahawks for us! Best cut of steak I have ever had!
Finally gave the reverse sear a shot. The top two rows are NY strip, bottom two are filet. Oven at 250, patted them dry and brought the internal temp to 115. Tented them and let them sit for 10 minutes as I got the grill as hot as possible. 45 seconds per side on the grill. Probably a little overdone for some of you guys, but even the end pieces that ended up medium/well were melt in your mouth. Unless I am in a time pinch, I will always do my steaks this way.
![20211124_200206[1].jpg](https://www.pokerchipforum.com/attachments/20211124_200206-1-jpg.821403/ "20211124_200206[1].jpg")
detroitdad
Royal Flush
Wow....... Better crust this time. Perfectly cooked. Created all the sides.
CantSpellPoker
Straight
I have a picanha roast sitting in my freezer, waiting for an excuse to cook it. Yours looks great! Can’t imagine how good that crispy fat tastes.
Ooooooof, going to be hard to top yours and @detroitdad's efforts here — the bar for 2022 has been well and truly set!
Love picanha!!
megarises
Flush
Finally get to contribute to this thread again. Christmas P-rib, cooked just how we like it!
Cast iron does heat unevenly yes.
You can preheat cast iron in the oven. I do this as I'm prepping for steak night. Nicely gets the whole body of the pan evenly heated.
That's a great shout! Do you have to bring it up to heat further at all over a flame after putting it in the oven — or is it good to go?
Great advice, thank you! I'll let you know how I get on.
one great steak trick i have learned - if you ever want a nice big real steak on a calorie budget, you can grill an amazing thin cut steak if you freeze it for an hour before you cook it (season it prior to the freezer). then just take it out and sear the hell out of it for ~2 minutes on each side. this allows you to get a nice sear on the outside and still keep the middle a nice medium rare. i usually do this with thin cut ribeye, sometimes new york strip. if you want an even better crust, dust it with a little corn starch after seasoning, just before the freezer step.
CantSpellPoker
Straight
Have a buddy over to watch football so I figured I’d go for some nice steaks at Whole Foods (NY Strips).
Cooked sous vide for about 2.5 hours @ 120 deg F. Then seared with avocado oil in cast iron that i had pre-heated in the oven beforehand. Served with air fried red potatoes.
For anyone not familiar with sous vide - first of all, fix that. Also, the first pic below shows the steaks right after I started the sear. Despite their appearance, they’re fully cooked at that point. Not the most appetizing look, but it’s hard to argue with the end result.
Cooked sous vide for about 2.5 hours @ 120 deg F. Then seared with avocado oil in cast iron that i had pre-heated in the oven beforehand. Served with air fried red potatoes.
For anyone not familiar with sous vide - first of all, fix that. Also, the first pic below shows the steaks right after I started the sear. Despite their appearance, they’re fully cooked at that point. Not the most appetizing look, but it’s hard to argue with the end result.
BruceWayne
Flush
Niiiiiiice! What cut is that? I take it the grains on the top are just pepper?
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