9 out of 10 times I grill my steaks.
But I am definitely going to try this next time I cook steaks.
But I am definitely going to try this next time I cook steaks.
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damn that looks goodComment -
Can't grill in my condo complex, so I've gotten good at searing and pan-roasting.
And learn how to dry brine too, it makes a huge difference. I use this recipe.
Great
Follow it close, but do NOT lay your steak on rosemary sprigs like it says. I ruined a nice steak by doing this. It tasted like a Christmas tree.Comment -
GrillComment -
I usually go stove, though nothing like that in the vid. I like the temperature control.Comment -
grill no contestComment -
I'm going to try it in the pan, but that butter .......
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good and easy way to cook strip steaks on the stove. generous amounts of plain salt and pepper pushed in with finger tips on each side... butter each side of steaks like it was a piece of bread. cook med-high heat 6-8 min on each sideComment -
Both and both are good. The key to a good steak, aside seasoning, is letting the steak rest to room temp before cooking and getting a good sear (high heat) on both sides to lock in juices. Then cook to your liking..which rare to med rare is what I like.Comment -
Usually on grill. That looks good.Comment -
Suddenly I want steak & eggs for breakfast.Comment -
Best way is to crack your oven door and get your broiler on high, make sure to leave oven door open or broiler will turn off.
Get a heavy iron skillet on the stove and sear steak as you usually do on both sides then put the skillet in the oven on a high rack so its right under the broiler for another 5 mins. Depends on how big the steak. Pull it out and let it rest for at least 5 mins which is by far the most important part for nearly all meat.
This method will get you the closest to how the pros do it with their 1000+ degree cooking temps minus that counter-productive hot plate places like ruth cris send their steaks out on.
However, if you're going to use a grill and it's charcoal you should just rig it up to do what the pros do so you can cook hot and fast under 1200 or more.Comment -
The most delicious foods in the world all have olive oil and butter used. Every cook uses it...
The best cook in the world delivers the taste without the excess artery clogging crap.
And in other news... do you think this guy gets laid 24/7? Guy knows how to cook... guy screams and tells people what to do. Women get turned on by him. Guy probably porking everything in sight. Lucky dude.Comment -
My goodness that looks good. I never tried the stove, but if it looks like that, I'll try it once.Comment -
Oven on broil, about 360 heat, 10 to 12 min both sides...yummmmmComment -
What's this wrist thing he's referring too? I like my medium rare give or take....
Just curious when cooking for othersComment -
i have been doing my steaks in a cast iron skillet lately. gives them a great sear. let some rosemary mustard butter melt over it oh yeahComment -
Depends weatherComment -
Niggas be boiling steaks ala sous videComment -
I have chefs cook them for me in restaurants
medium, don't fukk it up.
Best Steaks I've Had: St. Elmos, Ruth's Chris, Fogo de ChaoComment -
Used to be a griller but since i moved to NYC i've had limited opportunity. Now i love the stove (cast iron) and I do believe it's superior.Comment -
If you ever go to Indianapolis, St. Elmos is a must. Around $120+ for dinner, but the best of the best.Comment -
20% grill 80% oven either way I like it a little on the burnt side with ketchup
Corn on the cob and a peach wine cooler
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if you want to step your steak game up look into dryaging in your frig or at the very least wrap your steak in a paper towel for over night, then un-wrap and wrap with a new one and let it sit for another day or two. You'll get a lot of the water out which equals more flavor in the meat.Comment -
My uncle is a butcher and once told me the best kept secret is "flap steak". Try it next time you're at the store. So fatty, so damn goodComment
