Steak

[bbro]

I picked up my steak at lunch - Choice Boneless Ribeye Steak (at least that's what it says on the pkg) that looks similar to the strip that I liked. I actually went cheap cause this thing cost 15/per pound -the other cuts were insane!! I actually didn't even get a whole pound - it is just me after all and reheated steak never tastes as good. Will post a picture of my dinner later

[Pete Zicato]

Oh I love me some leftover steak sandwich. Slice it up and lay it out with tomato, salt and real mayo. Mmmmmm.

[BigV]

Originally Posted by bbro

I picked up my steak at lunch - Choice Boneless Ribeye Steak (at least that's what it says on the pkg) that looks similar to the strip that I liked. I actually went cheap cause this thing cost 15/per pound -the other cuts were insane!! I actually didn't even get a whole pound - it is just me after all and reheated steak never tastes as good. Will post a picture of my dinner later

You've saved me half the post I had in mind for you bbro--good for you and all the other innocent bystanders--choosing the right steak. Boneless Ribeye is a great cut; I like a New York Strip the best, but the ribeye's great. Now, the important part is preparing it well.

How thick is your steak? I hope it's at least an inch thick, that's a minimum for me otherwise it's too easy to overcook. An overcooked steak is a shame and it's pretty easy to do. Don't. You already know you don't like overcooked steak, you said so above "reheated steak never tastes as good". That's twice cooked steak. Ok, so, here we go.

The key is to get the internal temperature up to 130 to 140 degrees, not more unless you like your meat drier and less flavorful. Also, having a nice sear, approaching a char in places on the surface of the steak is crucial. Naturally, the surface will feel more heat than 130 degrees, no problem. It is possible, though difficult to get the middle up to temp and get a nice crust on the outside with just a grill or a pan. Really difficult, because our civilian cooking equipment just can't get hot enough to cooking it fast enough. Plus, timing is everything. The meat will continue to cook even after it's off the heat, and this coasting can carry you up and irrevocably over the optimum temperature. I recently learned of a cooking method that works for my normal kitchen gear and produces, by far, the best steak ever. It's called sous vide and it means cooking in a vacuum.

Here's how. You take your steak, put it in a vacuum bag if you have one, and if you don't, put it in a ziploc bag and squeeze out all the air. Then you put the bagged steak in a large pot of water that's kept at the desired temperature (I like 130 for a rare to medium rare steak) for at least an hour. What you're trying to accomplish is to get the meat to temp through and through but not over. If the pot of water's only 130, it can't be overcooked! Then, when you're almost ready to plate the steak, take it out and sear it in a very hot cast iron skillet with oil. HOT, smoking hot, and a minute or two on each side will get that nice brown crust but not overcook the center.

I've just skimmed the process, you should really read some of the links, they talk about salting the meat, having the exhaust fans running before you get the skillet cherry red (kidding, that's a little too hot, but not kidding about the exhaust fans, turn them all on high to start), etc.

I've done this a few times now, and it's easier and more controllable and more consistent than direct grilling or pan grilling.

Here are a couple links to give you more info on sous vide preparation. I strongly urge you to give this a try, you will love it.

DIY Sous Vide

Sous-Vide 101

Useful Serious Eats link about Grilling Steaks

The Serious Eats and LifeHacker sites are gold mines, no, cornucopia for ingenious and delicious recipes and techniques. Go crazy.

As for how to finish the steak, I like mine seasoned with salt and pepper only. For a fine cut like ribeye, anything more is a distraction. Let the steak rest for about ten minutes before you cut it or eat it.

And don't forget the pictures. Dang, now I'm hungry!

[xoxoxoBruce]

Originally Posted by BigV

Then, when you're almost ready to plate the steak, take it out and sear it in a very hot cast iron skillet with oil. HOT, smoking hot...

Then that should be olive oil.