Ok steak experts...quick help...

[Nole Lou]

I'm responsible for dinner tonight and have three ribeye steaks slated for the grill. It just started thunderstorming. I know that people make good steaks all the time on cast iron, but I've never done it. I have one cast iron pan to work with.

Costco steaks, so they're pretty thick. I need to do two medium rare, one medium. Give me the best game plan.

 

[seminoledq]

Best game plan is grow a pair and grill in the rain.

 

[BelemNole]

hike up your skirt and put them on the grill alice.

 

[SeaPA]

Several options:
1. put on a hair bonnet so your hair doesn't get messed up
2. use an umbrella
3. have your husband cook them

 

[KitingHigh]

With three steaks and one pan, I'd go with the reverse sear method. Be sure to get that cast iron nice and hot for a good while before searing

I don't endorse this particular site, it's just the first one that came up on a search. Feel free to google others.

https://spoonuniversity.com/recipe/reverse-sear-way-perfect-medium-rare-steak

 

[InjunJoe]

Try this following this video.

 

[Nole Lou]

With three steaks and one pan, I'd go with the reverse sear method. Be sure to get that cast iron nice and hot for a good while before searing

I don't endorse this particular site, it's just the first one that came up on a search. Feel free to google others.

https://spoonuniversity.com/recipe/reverse-sear-way-perfect-medium-rare-steak

That's roughly what I'm planning to do. But I don't see how he's saying 60 minutes in the oven to bring it to 125...that seems crazy. I guess maybe if it goes in ice cold.

 

[KitingHigh]

That's roughly what I'm planning to do. But I don't see how he's saying 60 minutes in the oven to bring it to 125...that seems crazy. I guess maybe if it goes in ice cold.

He had it a 275 and it was a big steak. You could get away with up to 325-350 if you are pressed for time, but lower and slower is a bit better IMO.

 

[Nole Lou]

I'm still hoping for the worst of it to pass. I just don't know how I'm going to get a chimney lighted in this.

 

[F4Gary]

Sous Vide and a blow torch!

 

[NoleLizards]

With three steaks and one pan,

I've seen that one but can't link it here.

 

[Nole-4-Life]

20 minutes in the microwave

 

[noleit]

Cut the steaks up into little bits as this gives it more surface area so it cooks faster.

 

[SeaPA]

If you boil them for a while they won't need to be on the stove for as long. That way they stay juicy.

 

[cjnoles9399]

20 minutes in the microwave

Perfect to get the internal temp. Then sear in an as seen on tv copper pan and slather some ketchup on them to finish.

 

[Imtotallynottribe]

If you boil them for awhile they won't need to be on the stove for as long. That way they stay juicy.

 

[Imtotallynottribe]

I'm responsible for dinner tonight and have three ribeye steaks slated for the grill. It just started thunderstorming. I know that people make good steaks all the time on cast iron, but I've never done it. I have one cast iron pan to work with.

Costco steaks, so they're pretty thick. I need to do two medium rare, one medium. Give me the best game plan.

Sorry, I was driving back from PCB to Tally so I couldn’t pipe in before I assume you finished.

But I do about half my steaks on the stove and half on the grill. You can definitely get a nice crust and add in some fat on the stove.

 

[SoddyNole]

 

[cmanole]

Somebody asks for a steak medium in my house, they're not eating...

 

[Imtotallynottribe]

Somebody asks for a steak medium in my house, they're not eating...

Lol, although my personal preference is for the steak to be somewhere in between Pittsburgh blue rare and still running around on the hoof.

 

[KitingHigh]

Lol, although my personal preference is for the steak to be somewhere in between Pittsburgh blue rare and still running around on the hoof.

You would like steak at my house. My son and I always eat a quarter to half pound raw, sliced thin with a drizzle of shoyu and maybe some sesame oil and or dried mullet roe. I used to make carpaccio, but he doesn't have the patience for that.

 

[Imtotallynottribe]

You would like steak at my house. My son and I always eat a quarter to half pound raw, sliced thin with a drizzle of shoyu and maybe some sesame oil and or dried mullet roe. I used to make carpaccio, but he doesn't have the patience for that.

Sounds fantastic!

 

[Formerly Rockymtnole]

You would like steak at my house. My son and I always eat a quarter to half pound raw, sliced thin with a drizzle of shoyu and maybe some sesame oil and or dried mullet roe. I used to make carpaccio, but he doesn't have the patience for that.

I do not think I would like steak at your house.

 

[NoleLizards]

Just go to Nicholson's and save yourself the trouble.

 

[KitingHigh]

Sounds fantastic!

I could have used your climate controlled tent last week. My old

I do not think I would like steak at your house.

we do actually cook most of it. The carpaccio is really freakin good. I actually got a vegetarian to eat and enjoy it once.

 

[Squirrel J.]

Cook them on the George Foreman grill.
I've never had them that way, but that's how they did it at The Whip.

 

[Nole Lou]

It downgraded from a torrential thunderstorm to standard issue rain by the time I was ready to cook, so false alarm.

 

[cfbfan23]

It downgraded from a torrential thunderstorm to standard issue rain by the time I was ready to cook, so false alarm.

Are you going to eat your fat?

 

[FreeFlyNole]

I was at a buddy's downtown apartment a few weeks ago and had some monsters to cook (2 inch thick bone in ribeyes). I cooked them reverse sear, they came out perfect.

Not as good as Sous Vide then sear, but good enough for Government work.

https://www.seriouseats.com/2017/03/how-to-reverse-sear-best-way-to-cook-steak.html

 

[Nole Lou]

I was at a buddy's downtown apartment a few weeks ago and had some monsters to cook (2 inch thick bone in ribeyes). I cooked them reverse sear, they came out perfect.

Not as good as Sous Vide then sear, but good enough for Government work.

https://www.seriouseats.com/2017/03/how-to-reverse-sear-best-way-to-cook-steak.html

I always reverse sear on the grill now. Best steaks I've ever done.

Kosher salt 1 hour ahead of cooking, rest them on the counter. Fresh ground pepper before putting them on, and as long as it's a thick steak, a light dusting of garlic powder and onion powder, and sometimes a very light dusting of chipotle powder.

On the indirect side first with top down, and I go a little cooler and slower on that side if time allows. I usually throw a few wood chips in on this part to just give it a little more smoky/grilled taste, but I'm not trying to really smoke it or flavor it that much. I like mine to get some pretty good charring on the sear, so I'll put it over the coals about 15 or even 20 degrees before my target so I can really burn it without cooking it too much. For normal people more like 10 degrees under.

It's the best and most consistent process I've ever had for steaks. I always grilled them pretty good, but 1-2 out of ten I'd miss the mark of what I was looking for, which was always disappointing, and even with most of them being wins, still some were great and some were just good. This way I hit a 9.5+ out of 10 steak to my taste pretty much every single time.

I do think a lot of reverse sear instructions undersell how much below your target temperature you might need to start the sear. Depending on your surface, the heat of it, and how much of a sear you like, it can cook significantly. Having a thick steak makes a huge difference. When I was sous viding, I always struggled with that...it allows you to take it to a perfect temperature, but it's very easy to cook it a level more in the sear process. No different with this...you have to definitely get a feel for when to start searing. I don't sous vide anymore, as I don't taste the improvement vis a vis the inconvenience, but the principles around that helped me a lot.

 

[goldmom]

This is a Man's Man - until you see the socks with the sandals. L-O-S-E-R

 

[DFSNOLE]

I was at a buddy's downtown apartment a few weeks ago and had some monsters to cook (2 inch thick bone in ribeyes). I cooked them reverse sear, they came out perfect.

Not as good as Sous Vide then sear, but good enough for Government work.

https://www.seriouseats.com/2017/03/how-to-reverse-sear-best-way-to-cook-steak.html

How were those Waygu steaks you got a few months ago?