I cooked steaks last weekend (yummy pics)

[Zeze]

OMG pictures fixed. It was broken to you guys the entire time?

I was having a friend over.

(3) 16oz ribeye steaks with bunch of herbs. I always bring them up to room temp (90-120 mins) for an even cooking. I rub canola oil for its highest smoke point. Then kosher salt + freshly cracked pepper. This was only $9.99/lb. I could've gone with prime grade marbling for $20/lb, but it just wasn't good enough at double the price.

Tada! Medium rare.

Be sure to rest your steaks! This is what it should look like after a proper rest (don't use foil)

 

[Darwin333]

Very nice!

I know we all have our methods but the bringing up to room temp thing has been tested to be completely non-effective.

 

[Zeze]

Very nice!

I know we all have our methods but the bringing up to room temp thing has been tested to be completely non-effective.

Whaaaat this isn't some hokey pokey subtle cooking tip.

If you don't bring it to room temp, the diff is glaringly obvious - the insides are too cold while the skin is scorched.

Give it a try, the difference is stark:
1. For full inch thick steaks (not typical 3/4"), rub oil, then rest 90-120 mins
2. Only put the steaks on the grill after it's exceeded 450 degrees, nothing less.
3. You will have a delicious charred outside, and nicely uniform pink after two mins of grilling on each side.
4. If I do this right out of fridge, the insides will be raw. If I cook more, then the outside to inner-outside are too overcooked.

 

[Darwin333]

I have tried it, it's actually the moisture that is the issue not the temp.

edit: http://www.seriouseats.com/2013/06/the-food-lab-7-old-wives-tales-about-cooking-steak.html

 

[snoopy7548]

Whaaaat this isn't some hokey pokey subtle cooking tip.

If you don't bring it to room temp, the diff is glaringly obvious - the insides are too cold while the skin is scorched.

Give it a try, the difference is stark:
1. For full inch thick steaks (not typical 3/4"), rub oil, then rest 90-120 mins
2. Only put the steaks on the grill after it's exceeded 450 degrees, nothing less.
3. You will have a delicious charred outside, and nicely uniform pink after two mins of grilling on each side.
4. If I do this right out of fridge, the insides will be raw. If I cook more, then the outside to inner-outside are too overcooked.

What if I like the inside of my steak to be a cold gelatinous blob of raw meat?

 

[Zeze]

What if I like the inside of my steak to be a cold gelatinous blob of raw meat?

Then don't bring it to room temp.

 

[Zeze]

I have tried it, it's actually the moisture that is the issue not the temp.

edit: http://www.seriouseats.com/2013/06/the-food-lab-7-old-wives-tales-about-cooking-steak.html

I read that article fully and it's flawed.

It's only talking about target temp. This has nothing to do with the uniformity of done-ness in steaks across its thickness.

 

[IronWing]

According to ATOT, those are grossly overdone.

 

[AznAnarchy99]

According to ATOT, those are grossly overdone.

Grey steaks

 

[brianmanahan]

bruh, why didnt you use imgur

i can't see the steaks

 

[ponyo]

My steaks go straight from the fridge to the grill. And no oil. Just whatever rub I'm using. I don't think I've cooked a ribeye in over a year. I can't afford it.

 

[Zeze]

bruh, why didnt you use imgur

i can't see the steaks

Go home and revisit

 

[soulcougher73]

I been doing the reverse sear method the past year. Good stuffs.

 

[ponyo]

Reverse sear on the grill is the best method for thicker cuts. It gives you huge finish window so it's hard to mess it up.

 

[uhohs]

steak pics don't load.

 

[A Casual Fitz]

Pics?

 

[brianmanahan]

i made this steak for dinner last night

 

[feralkid]

I read that article fully and it's flawed.

It's only talking about target temp. This has nothing to do with the uniformity of done-ness in steaks across its thickness.

Isn't that the opposite of how most people want them done?
(disclaimer: I let them reach room temp myself for reasons)
Need pics to properly pass judgement.

 

[BudAshes]

Reverse sear on the grill is the best method for thicker cuts. It gives you huge finish window so it's hard to mess it up.

I started doing this when I moved to high elevation. Definitely have to do this if you live up in the mountains where it is super dry and it takes forever to cook shit.

 

[Zeze]

wtf pics broken links fixed.

 

[BudAshes]

wtf pics broken links fixed.

I could eat sake nigiri every day of my life.

 

[Zeze]

Amen to that

 

[Skunk-Works]

 

[mrblotto]

I see Rosemary and Basil in there....what's the other one with the larger leaves?

BTW: very tasty looking!