Thread: STEAK: How do you like it?

Well we have a place to talk about restaurants and vino, but no threads yet about DIY.

So how do you guys prefer your steak? For me, I like an aged ribeye, allowed to reach room temperature before cooking. I get a cast iron pan smoking hot and add just enough vegetable oil to coat the pan. I first season the pan-side with fresh ground sea salt and fresh cracked black pepper.

I get that baby in the pan and let it sit tight without any poking or prodding so it gets a nice crust. Just before I flip it I season the raw side so the salt doesn't draw the juice from the meat before the crust forms. Get her out of the pan and let sit for 5 minutes or so before service to allow the juices to settle.

If I'm feeling adventurous, I'll deglaze the pan with a little red table wine and add some butter, cream and fresh shallots to make a simple pan sauce. I of course prefer my steak rare, so I don't even bother puting the pan under the broiler.

Man I'll tell you, I've eaten a lot of steaks at a lot of places, and this method continues to outshine most of them.

Medium-Well

I enjoy just medium, all comes down to preference that seems to be the best one for me.

Depending on the place, medium or medium well.

Medium / Medium Rare depending on the place

dry-aged for at least 6 weeks (essential but near-impossible in the US)
left for room temp for 2 hours or so, salted
simply seared on each side as described in the 1st post

rare for texture
somewhere between rare - med rare for taste

i usually just cook it rare for fear of overcooking it and getting pissed off.


and you're right Turbology - i don't even eat steak at restaurants anymore. i can get better beef (dry-aged to my specs) from my butcher and i'm sure that i'll cook it right.

- chuck

Originally Posted by carendt242

dry-aged for at least 6 weeks (essential but near-impossible in the US)
left for room temp for 2 hours or so, salted
simply seared on each side as described in the 1st post

rare for texture
somewhere between rare - med rare for taste

i usually just cook it rare for fear of overcooking it and getting pissed off.

- chuck

Knowing how much of a food connoisseur you are, when we have a national meet I really need to have you recommend something incredible to eat.

filet. medium. no sauce.

medium/medium well

Medium rare only.