Happy anniversary. Looks like a very good dinner you put together.

Side track - I'm so sad I can't buy cap steaks at Costco anymore.

Happy Anniversary! Great looking meal. For our 41st last month we went and got the 5 for 5 corn dogs at Der Wienerdog. A celebration of our first date back in college.

You either really enjoy cooking, or you have an amazing wife. Probably both.

quote:

Originally posted by Beancooker:
Total time in the pan was about 7 minutes or so. Hard to say as I don’t time it, I go by feel when I press on the meat with my thumb. The trick is letting them rest. The steak recasted for at least ten minutes. Had it not rested that long, it would have been very rare in the middle.

Maybe it's because you kept turning it that my results are different. I usually just keep it on one side for about 90 seconds, then flip and do another 90 seconds. Depending on thickness, maybe +/- 30 seconds. I get the maillard crust and medium interior. If I used 7 min total cooktime, the steaks would be well done, especially the caps.

Maybe I'll try your method and compare. (although generally happy w/ how mine turn out already, willing to try new methods).

ETA: depends also if I cook straight from the fridge or if the steaks have been sitting on the counter at room temp.

To answer your first statement, yes I have an amazing wife. I also love to cook, but I’m not really great about documenting it, so I don’t post a lot if food stuff here.

As far as the steaks, they were room temp. I don’t care to cook fridge cold steaks. The steak was 2” thick before the string detached.

There is also the possibility that while I think the pan is as hot as the sun, it may not be as hot as I think. I don’t have a thermometer that I can check the temp with, so I just have to guess on that one.

Happy Anniversary Bean.
That steak looks really good and I'm sure your wife was happy.

As for steak cooking, I did a Black Angus sirloin Saturday night doing the reverse sear. I didn't use a cast iron skillet though as I bought an Arteflame insert for my Weber.
That was my best searing experience and that insert with the lump charcoal under it was screaming hot. Turned out great.

If / when I make it our your way, forget the trails. I'd like to get hooked up w/ one of your steaks.

And your wife's kimchee if she makes it. Does she watch Delicious Rendezvous with chef Baek?

Well, she’s never seen the program you mentioned. We don’t have cable and don’t spend much time online/tv.

If you make it out my way, how about a day of off roading, followed up by some steaks, homemade kimchee, and some tasty beverages?