quote:

Originally posted by smschulz:
BTW I would normally do the same thing except on my Big Green Egg.

The only way I do steaks anymore on my Egg (or any grill capable of reaching temp) is searing at 500+. Montreal rub, 2 minute sear, flip, 2 minute sear, flip, put a pat of butter on top, shut down the grill and smoke for 2 minutes. I've never had better steaks and I don't have a grease splattered kitchen or pan to clean up.

quote:

Originally posted by BBMW:
How did you do the pork chop? I'm always looking for good pork chop recepies.

Try this:

Mix Italian bread crumbs with some parmesan cheese (I mix a little garlic powder in with it). Coat chops with bread crumb mix, dip in egg wash and then back into the crumb mix.

Heat up a few tablespoons of olive oil to just below smoking and fry for a few minutes on each side to set the crust. Then put the pan in the oven until it hits temp (time will vary depending on thickness).

Comes out tasty and juicy.

I usually use olive oil in a cast iron skillet, heat it on low for a few minutes to let the skillet get set, then get it up to medium high to high, when the oil starts smoking I salt and pepper the room temp steak, usually add a little Montreal Steak or "Wham" seasoning, and drop it into the pan until the sear looks just right (I likes me some sear, so I might leave it 3 min or so per side), then after searing both sides and the edges (thongs for this), I pop it (still in the pan) into a pre-heated 450 degree oven to finish it. I will put a little butter on it coming out, then let it sit for 5 min or more before eating.

You'll have to check it to get the time/temp/doneness down to an art, but it won't take many times and you'll be an expert.

I use a separate pan for the oven than my sear pan. Sear for 3 minutes or so per side, then into the oven at 400-450 until done. If I use the same pan I find that the side that is down in the pan gets "extra" seared. So I use a separate pan. Works for me.

Use a thermometer, pull it out at 135-150 (your choice), let rest 5-7 mins.

quote:

Originally posted by bubbatime:
I use a separate pan for the oven than my sear pan. Sear for 3 minutes or so per side, then into the oven at 400-450 until done. If I use the same pan I find that the side that is down in the pan gets "extra" seared. So I use a separate pan. Works for me.

Use a thermometer, pull it out at 135-150 (your choice), let rest 5-7 mins.

You can also sear on side one, then flip and go straight in the oven. Or sear the first side 1/2 way flip, sear second side, the flip back and immediately put into oven.

I've tried this method it works, but I much prefer using a grill.

Late to the party, but... Background:

1. I've ruined* more steaks than I care to admit. (*Gone far enough past medium-rare to wind up angry with myself.)

2. I'm an engineer and like to have a system that is robust and repeatable.

3. This is where I've wound up; usually I make filets or strips but IME it'll work with anything beefs.

A) Temper on a plate at room temp for long enough that it's no longer cold. I salt both sides with kosher salt as soon as I take them out of the fridge. A couple hours before cooking is typically long enough.

B) Preheat oven to ~250. You can put it where you want, 200-375, lower takes longer but IMO results in a better end result.

C) I use a thermometer like this one every time. As others have said, it's key to consistent results. I'll go so far as to put the probe in while the meat is tempering to ensure that it's near room-temp internally before cooking.

D) I set my alert temp to 122-125 depending on how busy I am. Target temp for me, rare medium rare, is 127. Steaks go into the oven once pre-heat is complete

E) At around 120 internal temp I put the sear pan on low heat.

F) At 127 internal temp I pull the steak(s) out and wrap them snugly in foil.

G) After the steaks have rested 3 minutes (ish) I turn the sear pan to high. By the time the steaks have rested for 10 minutes the sear pan (cast iron, naturally) is smoking hot.

H) Sear 1.5 min/side, plate and serve immediately.

quote:

At 127 internal temp I pull the steak

I follow your methods mostly but I pull it at a lower temp, maybe because I might sear a bit more otherwise this is a text book reverse sear plan.

I recently got into cast iron and did my first 1 1/2 inch ribeye using this recipe. Follow it to the letter, except the part about using a 2 inch steak, I guess. It will come out great.

http://www.joshuakehn.com/2014...t-rib-eye-steak.html

I did try it with a 2 inch ribeye and it took almost 30 minutes to cook, flipping every 30 seconds. It was a stressful experience, because I was worried about over-cooking. It ended up being the best steak I've ever had.

Cast iron skillet butter with a little good salt, little cracked black pepper, garlic and basil. almost full temp sear steak 1.5 min flip 1.5 min let rest 5 min serve comes out rare perfect steak if you like spoon butter over steak as it Cooks.

quote:

Originally posted by porterdog:

C) I use a thermometer like this one every time. As others have said, it's key to consistent results. I'll go so far as to put the probe in while the meat is tempering to ensure that it's near room-temp internally before cooking.

Thanks for this snippet. I ordered that thermometer based on your post.