Best Way to Cook a Steak?

[TUSK]

I know only a little bit more about cooking than I do baseball (less than dick), but the best steak I ever ate went like this....

I had a fire in my firepit out back... Had a great bed of coals...

I sat my Grandmom's ole skillet down on it til it was almost glowing... Threw in a stick of butter...

Great cut of meat rubbed with fancy salt and black pepper... it almost jumped out of the skillet then stuck to it...

I pried it up with a spatula after about a minute, flipped it, pried it back up again after a minute or two...

Let it set for about 10 minutes, then knocked it out...

[SapperDawg]

I was a reverse sear guy over coals forever. Now am a sous vide tomahawk ribeye man. No matter the thickness, 4-12 hours in a sous vide then seared on a grate over your charcoal chimney is 100% the way to go.

Perfectly cooked 100% through, killer crust, and no resting required. Throw a very large pat of Kerrygold butter on top and it is ready to eat.

Ill be having steak tomorrow night...thanks.

[Bully13]

cooked a choice rib eye tonight on the cast iron tonight. Got a $5.69 lb deal at Kroger. used butter since I forgot to get that grape seed oil that won't smoke up the house too bad. the butter smoked up things pretty bad but at least the smoke alarms didn't go off. (bettern my olive & coconut oil) it was great. just salt & pepper on one side with a little Lea & Perrins and tony's on the other. was only my 2nd attempt, still trial & error. Enjoying the cast iron journey.

[BeardoMSU]

Almost the same as you. I use lump charcoal on a komado joe. I can set ceramic on one side of the coals to cook without direct heat after searing it. I usually do not wrap in aluminum foil just let it rest on its own before eating. Top with a little garlic butter. Serve with a baked potato and I'm a happy man. I have become a firm believer though that the better the meat to start with, the better my steaks are. I now almost always buy my steaks from a local Meat Shop with a good butcher. I don't like having to dig around at Kroger to try to find something that's not going to be as good as what he has anyway.

I used this method pretty much all the time up until recently. I now sous vide my steaks, then finish them by searing and basting with butter, garlic, and thyme. Sous vide really maxes out the texture of the steak; the meat is a lot more tender/supple because it isn’t getting that Maillard reaction for an extended period of time, but rather just the time needed to sear. Plus you get an edge to edge doneness.

[TUSK]

I used this method pretty much all the time up until recently. I now sous vide my steaks, then finish them by searing and basting with butter, garlic, and thyme. Sous vide really maxes out the texture of the steak; the meat is a lot more tender/supple because it isn’t getting that Maillard reaction for an extended period of time, but rather just the time needed to sear. Plus you get an edge to edge doneness.

There were a lot of suspect words in that "steak cookin" post.

[Bully13]

I used this method pretty much all the time up until recently. I now sous vide my steaks, then finish them by searing and basting with butter, garlic, and thyme. Sous vide really maxes out the texture of the steak; the meat is a lot more tender/supple because it isn’t getting that Maillard reaction for an extended period of time, but rather just the time needed to sear. Plus you get an edge to edge doneness.

You been up in Yankee Land too long Beard? Steak recipes shouldn't need a 17ing dictionary dude. damn smarty pants.

Just partially ragging on you Beard. I know you mean well sir. But still, damn.

Also, I've given up on cast iron steak cooking. Went and got me some of that fancy assed grape seed oil and still smoked up the entire 17ing house. Wife bitches about it.

[BeardoMSU]

There were a lot of suspect words in that "steak cookin" post.

Soak it in Dales for 2 days. Grill it til crispy. If it ain't all the way well done, nuke that ****er in the microwave. Slather it with some ketchup. That better?**