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Key West's 'How to Cook a Perfect Steak' (with PICS)

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Not quite cooked enough for me (medium or medium/rare is great) but looks great nonetheless. I actually cooked a Ribeye myself last night. Don't have a cast iron pan (the smoke would probably kill the apartment's insanely sensitive alarm anyway) or a grill, so I just pan fried it like I usually do.

Honestly I thought it was pretty damn good. Brought it up to room temperature, sea salt + cracked pepper, didn't fry the crap out of it, let it sit in a warm oven for a couple minutes with a pad of butter on top after cooking... mmmmm it was good. I should get another one tonight. :awe:
 
Key West said:
You can thank my cheap piece of shit oven. ROFL.
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Electric is better for ovens. But, you can blame having to use your cheap piece of shit oven on your cheap piece of shit stove top. Not all stove tops have burners with equal BTU outputs.

Awesome looking steak by the way... making my mouth water. I'd cook one for lunch, but my bbq chicken is almost done cooking.
 
I do the same thing but with the oven set to 500 and do the searing on the big element. That thing gets rip-roaring orange hot.
 
What's your opinion on koshering steaks?

I usually coat them with kosher salt while I let them come to room temperature (about 1.5 hours), then rinse them off, then rub with canola oil / pepper, and do the same cast iron method as you.
 
bignateyk said:
What's your opinion on koshering steaks?

I usually coat them with kosher salt while I let them come to room temperature (about 1.5 hours), then rinse them off, then rub with canola oil / pepper, and do the same cast iron method as you.
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I guess the difference would be noticeable yet negligible. The kosher salt browns nicely and adds to the pleasing crusty exterior, so I'd recommend keep it on.
 
Just last night I made the two most delicious steaks I've ever eaten. Two angus ribeyes brought to room temp, seared like a mother in a cast iron pan and tossed in the oven. I have to keep working at this though, since I'm sure there's room for improvement. But god damn it was delicious.
 
Onita said:
Anyone have suggestions on a nice cast iron pan?
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Cast iron is cast iron. The one you see I picked it up at Sears. Just make sure it's:

1. All iron clad so it's 100% anything-safe. Some lame ones have wooden handles and other materials. Avoid those.

2. Flat surfaced... for some reason, I saw many cast iron pans with grill ribs on it. Highly annoying.

Some retard brands are expensive for the sake of it. Mine was $20 which came with 2 smaller ones. Nothing but praises.
 
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Key West said:
Cast iron is cast iron. The one you see I picked it up at Sears. Just make sure it's:

1. All iron clad so it's 100% anything-safe. Some lame ones have wooden handles and other materials. Avoid those.

2. Flat surfaced... for some reason, I saw many cast iron pans with grill ribs on it. Highly annoying.
Click to expand...

Follow these guidelines, but after you get it you need to know how to properly take care of it. First give it a good wash with soap as some brands come with a protective coating on them. Then you need to learn how to properly season it before first use, and how to clean it after each use.

http://whatscookingamerica.net/Information/CastIronPans.htm

Read up on this website for all you need to know.
 
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