Quote:
Originally Posted by YDK
Compared to this, you ruined those steaks using a grill bro lmao I got the cast iron skillet my grandmothers grandmother used an perfected an I ONLY use it for this type of shit. Gotta backup skillet for chicken
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my go to method is as follows (and i have described it here countless times):
let steaks rest on counter until room temp (20-30m). cold steaks ruin the sear.
set oven to 400-450 depending upon capability.
kosher salt and black pepper on both sides of steaks, pressed. nothing else will actually be absorbed. the salt will be while you do your prep, pepper will blacken and stick.
if you have a proper skillet you won't need to oil it. high heat until smoking.
steaks go on 2.5m per side (this varies depending upon thickness of cut) to sear.
place pat of softened butter on top and put in oven until they reach ~125-130f. using a fast accurate probe like thermopen or thermopop for best results. long probes for bbq arent meant for this and will be both slow reads and inaccurate.
remove to platter and tent with foil ~5m
serve with fave sides (<3 asaparagus), eat the fat first if not trimmed because it is the heavenly part of the steak.
always buy bone in unless a filet
so now shut the fuck up if any of you think i don't know how to properly cook a restaurant steak.
the grill is a different flavor and experience. the reverse sear can be done on both cast iron and grill, btw, should you bother to follow the link. grill marks do not matter. you flip as frequently as needed in order to cook EVENLY instead a pretty hash mark with a cool area 1" from a hot area that ruins the steak.
assholes.