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Posted: 7/28/2022 7:53:51 AM EDT
[#1]
Quote HistoryQuoted: Hot enough for the bacon grease to be smoking |
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Posted: 7/28/2022 7:56:10 AM EDT
[#2]
Quote HistoryQuoted: Lots of good info in here. You're leaching the juice out of your steak with the pre salt. I bring mine up to 120 internal in the oven. Put on the dry flat top as hot as it will go for the sear. Butter, salt, pepper, garlic on the steak as it rests. I dont know of any oil or seasoning that does well on a cook surface of a good sear temp. In the link above Alton uses canola. I've always used evoo but I've also been doing other things that were a bad idea apparently so I'm going to have to rethink and test a different approach. |
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Posted: 7/28/2022 8:02:08 AM EDT
[#3]
Quote HistoryQuoted: Don’t know if it affects the steak much but I’ve never heard of setting out steak to room temperature for 6-8 hours. Ive always heard leave them out for 15-30 minutes to warm up a little. It does not take 6 hours for a steak to go from 34 to room temp but i dont guess it hurts much. |
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Posted: 7/28/2022 8:06:08 AM EDT
[#4]
My father would take and set the oven at 350 and let it warm up then a cast iron pan on the burner till it was hell hot. I dont recall him using any oil. Drop that ribeye on the pan flip in 2 min and stick in the oven until he thought it was ready.
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Posted: 7/28/2022 8:08:20 AM EDT
[#5]
Quote HistoryQuoted: In the link above Alton uses canola. I've always used evoo but I've also been doing other things that were a bad idea apparently so I'm going to have to rethink and test a different approach. Avocado oil is better for searing as it has a higher smoke point and a relatively neutral flavor I have basically moved exclusively to avocado for cooking and olive oil foe dressings |
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Posted: 7/28/2022 8:22:31 AM EDT
[#6]
Quote HistoryQuoted: So which is it.... throw it into a 700 degree pan from room temp OR heat it for a while, take it out THEN throw it into a 600-700 degree pan? ...or am I just confused and all the replies are the same? Depends on the thickness. If the steak is thin enough that the middle will come up to your desired doneness by the time the outside is seared, no preheat needed. If it is thicker than that, you will have to bring up the center temp before searing. I'm a cheap bastard and will buy thin, Kroger ribeyes on sale. They do best when taken straight from the fridge to the flat top. If I let them come to room temp, first, they get too done. 
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Posted: 7/28/2022 8:30:57 AM EDT
[#7]
I used to do the whole pan searing/oven thing btw...I've since moved on.
I sous vide the steak at 128-130 for at least an hour; literally just dropped the steak (sometimes frozen, sometimes fresh) in a vacuum sealer bag, sealed, and into the temp controlled bath. Whenever you're about 20 minutes away from wanting to eat, throw the pan on the stove at medium high or high and let it come up to temp. Whenever it's hot enough for you, remove the steak from the bath (it's now perfectly cooked but doesn't look so great), salt/pepper/season the steak to your preference, drizzle a little oil on it like before, and sear on each side for 30 seconds or so. Take it off and rest for a few minutes while you move the pan off, drain the bath, and put the rest of the stuff away. Presto, a perfectly done steak, much less smoke and mess, and you don't even need to check any times/temps since it's already perfectly done from the sous vide. I aim for 128 on the sous vide, figuring the hot sear and carryover will bring it up to 130-132 or so, give or take, after it's done resting. A perfect medium rare. |
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Posted: 7/28/2022 8:49:52 AM EDT
[#8]
Oil in the pan should be just shy of smoking.
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Posted: 7/28/2022 11:07:29 AM EDT
[#9]
Quote HistoryQuoted: All the way up.  +1. I place my cast iron on over coals in the weber outside due to the copious amounts of smoke that a properly cooked steak produces. Butter, salt and pepper, + extremely hot cast iron=steak the way I like it. Edited because spell check makes it look like i’m having a stroke. |
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Posted: 7/28/2022 11:23:21 AM EDT
[#10]
Quote HistoryQuoted: In the link above Alton uses canola. I've always used evoo but I've also been doing other things that were a bad idea apparently so I'm going to have to rethink and test a different approach.  |
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Posted: 7/28/2022 3:20:02 PM EDT
[#11]
Quote HistoryQuote HistoryQuoted: Quoted: In the link above Alton uses canola. I've always used evoo but I've also been doing other things that were a bad idea apparently so I'm going to have to rethink and test a different approach. https://www.healthstandnutrition.com/wp-content/uploads/2020/08/smoke-point-oils-infographic.jpg Looks like I'll be buying some Avacado oil!! Anything particular to look for there (cold press, virgin, made from the tears of children's broken dreams, etc.)?? Thanks |
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Posted: 7/28/2022 9:07:15 PM EDT
[#12]
Quote HistoryQuote HistoryQuoted: Quoted: Glowing Hot enough the oil is just smoking a little https://www.ar15.com/media/mediaFiles/21136/1B4CA08B-CBFB-4EC2-B77B-798B5CBBA464-2467603.jpg Hells yeah |
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Posted: 7/28/2022 9:10:36 PM EDT
[#13]
Quote HistoryQuoted: Reverse sear is the only way to go for most steaks. Serious eats has a really good guide. When it comes to the sear portion, if I’m doing it on the stove top I go for a minimum of 500 degrees. I would not use butter at that temperature, it’ll burn immediately. I also wouldn’t bother with garlic as that’ll burn immediately too. Add butter/garlic at the very end for a brief moment if you have to have it. Cut steaks to where after searing they're basically at temp. Kill heat half way through Sear side one, flip side 2, half through that, butter and aromatics in. Butter baste to temp. Works even better on a tenderloin with them being kinda triangle shaped |
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Posted: 7/28/2022 9:22:14 PM EDT
[#14]
Quote HistoryQuoted: So which is it.... throw it into a 700 degree pan from room temp OR heat it for a while, take it out THEN throw it into a 600-700 degree pan? ...or am I just confused and all the replies are the same? If you can get the center to temp from just the sear or are butter finishing the first. Big thick Dino slab, the second |
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Posted: 7/29/2022 7:23:27 AM EDT
[#15]
Quote HistoryQuoted: Cut steaks to where after searing they're basically at temp. Kill heat half way through Sear side one, flip side 2, half through that, butter and aromatics in. Butter baste to temp. Works even better on a tenderloin with them being kinda triangle shaped I've done similar in my small cast iron pan. Heat oven to 425. Heat pan on stove to sear temp. Sear the edges of steak for 30 seconds. Sear one side for 1 min 30 seconds Flip steak to sear other side and pop into oven for 2 to 4 minutes (depending on thickness) to finish. |
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Posted: 7/29/2022 7:43:47 AM EDT
[#16]
Leave the EVOO off.
It interferes with the sear in my opinion. Salt and coarse ground black pepper, real butter on top of the hit side once you’ve flipped it. Mine come out perfect. |
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Posted: 8/5/2022 7:46:45 PM EDT
[#17]
Update in OP
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Posted: 8/5/2022 7:53:07 PM EDT
[#18]
Quote HistoryQuoted: Last three times that I cooked steaks I had ADT calling my house about the fire alarms, wish there was a way to disable it while cooking. Latex glove Never leave on |
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Posted: 8/5/2022 7:53:32 PM EDT
[#19]
Quote HistoryQuoted: Yep. If your smoke alarm ain't going off then it ain't hot enough. Whomever said to use your outdoor gas grill, if you have one, has the right idea. You can get it screaming hot and not set of the smoke alarms. I do it two ways. I bought a 304 stainless plate on Amazon, put it on the gas grill (has a central sear burner between two burners… turn them all on, let it get as hot as possible!) Use a burger press on top to make sure it’s got full contact. Pellet grill as high as possible on the grill side (not going to work with most pellet grills, though), so close to 900 degrees. Got tired of pulling the batteries from the smoke detectors in the house. Of course you could buy a chimney style charcoal starter, put a grate over it and do one at a time. |
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Posted: 8/5/2022 8:08:30 PM EDT
[#20]
Yes, it's very smokey...do it with an open window and fans going, or outside. There's really no way around that. With or without oil (canola, peanut, avocado, whatever). You don't want to use a lot of oil anyway...pat a little tiny bit on the steak; like a teaspoon or so a side. That's all you need. It's not like an egg where it needs to (well, should) bathe in butter if you're doing something over easy...
And, again...you're salting it too long. Put the salt on right before it goes on for searing. Maybe a minute or two before, max. You want the salt to draw a little moisture out of the meat to promote the maillard reaction that gives you that nice crust on the steak...but that's _all_ you want it to do (it'll season by itself as well, which is fine). Salting the steak and letting it just sit there for any real length of time just moves _all_ of the moisture out of the meat and into the salt, which is what you do NOT want to happen...you want the moisture to stay in the meat as much as possible. I dunno who told you keeping salt on the meat a long time was good...they lied to you. Good for making jerky maybe, but not a nice, juicy steak 
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Posted: 8/5/2022 8:11:47 PM EDT
[#21]
how the fuck did your fire alarms not go off?
mine goes off when i pour milk into a bowl of captain crunch. |
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Posted: 8/5/2022 8:16:24 PM EDT
[#22]
Quote HistoryQuoted: how the fuck did your fire alarms not go off? mine goes off when i pour milk into a bowl of captain crunch. Smoke alarms. And that's actually a good question. I'll go around and test them all. EDIT: I will say the only thing that's ever set them off is years ago when the wood stove would back up into the house. This was before I knew how to sweep my own chimney and learned all about creosote. |
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Posted: 8/5/2022 11:04:48 PM EDT
[#23]
Is your vent a large one that actually vents to the outside or is it one of type that is under a microwave that really is only a small carbon filter?
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Posted: 8/5/2022 11:11:44 PM EDT
[#24]
Quote HistoryQuoted: Is your vent a large one that actually vents to the outside or is it one of type that is under a microwave that really is only a small carbon filter? Vents outside. It is from 1966 though. So there's that. |
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Posted: 8/5/2022 11:17:48 PM EDT
[#25]
That level of heat you need a powerful vent
I don't cook steak at sky high temps, but I have the benefit of not shooting for rare. Still gets a very good sear, but typically more medium. And not too much smoke |
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Posted: 8/5/2022 11:24:23 PM EDT
[#26]
If you want a good sear you’re going to get smoke, best to plan around it. When I didn’t have a good vent, I’d put a box fan in a window.
To help mitigate, dry age your your steak in the fridge for a day or three, reverse sear, and if it’s a well marbled ribeye I don’t even bother with oil anymore. You’ll get enough from the fat rendering. You’ll still get smoke though. |
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Posted: 8/5/2022 11:29:41 PM EDT
[#27]
Quote HistoryQuoted: If you want a good sear you’re going to get smoke, best to plan around it. When I didn’t have a good vent, I’d put a box fan in a window. To help mitigate, dry age your your steak in the fridge for a day or three, reverse sear, and if it’s a well marbled ribeye I don’t even bother with oil anymore. You’ll get enough from the fat rendering. You’ll still get smoke though. I'm considering using my 36" Blackstone. I'm going to see if I can get the pans to 600-650ish. Maybe I'll try directly on the griddle. I just worry all the fat/juices will end up in the drip tray instead of on/in the meat. |
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Posted: 8/6/2022 3:25:13 AM EDT
[#28]
Quote HistoryQuoted: I'm considering using my 36" Blackstone. I'm going to see if I can get the pans to 600-650ish. Maybe I'll try directly on the griddle. I just worry all the fat/juices will end up in the drip tray instead of on/in the meat. My steaks are 2 inches thick, and take a few minutes to get from room temp to 105ish internal. After that, internal temp goes up FAST, so keep a close eye on it. |
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Posted: 8/6/2022 3:39:00 AM EDT
[#29]
BGE + Grill Grates in flat top mode= the best steak machine I’ve experienced.
And reversed sear steak have been my jam for at least 7~ years now. Finally getting what I believe is my final form. Prime NY strip kosher salt brine over night. Wagyu tallow and garlic smoked to a soup while the steak gets to 110F indirect in BGE. Then take off and dry with paper towels in tinfoil as open up those vents and out the Grill Grates on flat top style. Get to 550F. Baste with some garlic wagyu tallow. Only take about 30s a side. Crack black pepper on it and let it rest while you sear up some vegetables. fuck cast iron. High maintenance pieces of shit. Lol.   Maybe, maybe!!! A soapstone will beat this one day. Idk. |
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Posted: 8/6/2022 5:04:02 AM EDT
[#30]
Put your cast iron on top of a propane grill outside for about a half hour till it's about 600 or more. Make all the smoke outdoors.
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Posted: 8/6/2022 6:23:50 AM EDT
[#31]
I have a wood fired oven outside. I can toss a cast iron skillet in there and let it soak up heat for a while and it sears things beautifully. Being outside, the smoke is a non-issue unless it bugs my neighbor. And I consider that a feature, not a bug.
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Posted: 8/6/2022 6:32:23 AM EDT
[#32]
Yeah to the point where smoke is pouring off my cast iron before I put anything on.
There's a reason I have a burner set up outside for my cast iron. You're not going to be able to get it anywhere near hot enough without smoking out your house. |
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Posted: 8/6/2022 6:38:55 AM EDT
[#33]
I have a commercial type range hood that sucks smoke from my 25,000 BTU Blue Star open range stove. When I sear using cast iron on my burner, I still get a little smoke that escapes the 300 CFM fan.
It helps to open a window near your hood to facilitate removal of the smoke. I've found that sous vide or reverse sear is a much cleaner way of doing it. Or outside. |
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Posted: 8/6/2022 6:39:59 AM EDT
[#34]
lol doing it in the house.
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Posted: 8/6/2022 7:05:10 AM EDT
[#35]
You have a griddle but used a pan inside?
 Lol |
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Posted: 8/6/2022 7:05:57 AM EDT
[#36]
I have a breeo with an Amistad plancha.
This combo gets insanely hot. I let the steaks get to room temp. This is my favorite method to cook steaks. I have a BGE but this is much more fun.  Attached Filehttps://amistadgrillco.com/products/amistad-grill-carbon-steel-plancha-attachement?variant=41441095286959 https://breeo.co/ Sure its hipster but man does it work well. Its easier to transport than a BGE. And I have a bunch of avocado wood to burn. |
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Posted: 8/6/2022 7:08:56 AM EDT
[#37]
You know it’s Summer, OP? Doing that in this heat, inside is nuts.
There’s a relatively new invention called “fire” that’s contained in a gadget called a “grill.” The smoke is outside, using a grill & has the benefit of making your neighbors envious you have good chow cooking.  |
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Posted: 8/6/2022 8:24:31 AM EDT
[#38]
Quote HistoryQuoted: .... fuck cast iron. High maintenance pieces of shit. Lol. . Lol there nothing high maintenance about cast iron. Cook with it Wash it with soap and water Dry it with a towel. Wipe a thin coat of oil on when done if you want. That's high maintenance to you? Thats literally all you need to do. Anything else it pants on head retarded made up by retards that like to mystify simple things to feel like big brains. |
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Posted: 8/6/2022 9:50:14 AM EDT
[#39]
Quote HistoryQuoted: Reverse sear ensures all the meat is the same temp, but has a delicious char on it. Just cooking in the pan leaves a gradient of doneness on the meat Gradient is avoidable. This was one I did a few weeks ago. Just in the pan. Near room temp steak. 2:30 per side. Removed for a couple minutes (to get my girlfriends steak to medium well) then tossed back on for 30 seconds per side. That little break really helps it cook evenly. Looks almost like one of my souse vide steaks when I used to do them. 
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Posted: 8/6/2022 3:36:25 PM EDT
[#40]
Quote HistoryQuoted: I have a commercial type range hood that sucks smoke from my 25,000 BTU Blue Star open range stove. When I sear using cast iron on my burner, I still get a little smoke that escapes the 300 CFM fan. It helps to open a window near your hood to facilitate removal of the smoke. I've found that sous vide or reverse sear is a much cleaner way of doing it. Or outside. How long have you had your blue star and how do you like it? |
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Posted: 8/6/2022 5:22:12 PM EDT
[#41]
Quote HistoryQuoted: Vents outside. It is from 1966 though. So there's that. I have a 900 cfm fan and my house will still smell after something like that. You need commercial strength fan venting straight out imo for the hill you're trying to climb. As others have said, use the pan on a grill. |
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