Tips on making a proper steak ?

[tnt_motorsports]

my preference is to sprinkle on some Dale's steak marinate while it comes to room temperature. I grill over charcoal for a few minutes each side and then finish with clarified butter, rosemary and basil in a very hot skillet or on the skillet side of my Weber grill grate. If on the grill watch out for flames!

In the end I prefer medium rare so the cook time is not very long at all. Always let your steak rest on a plate before eating it. The key is to get it off the heat before you over cook it.

 

[97prizm]

I’ve been trying to improve my steak-cooking skills and would really appreciate any tips or tricks from those more experienced. I usually cook ribeye or strip steaks, season simply with salt and pepper, and use a cast iron skillet. Sometimes I add butter, garlic, and thyme toward the end, but I still feel like I’m not quite getting that perfect result , either the crust isn’t quite right, or the inside ends up drier than I’d like.

Let the steak warm up, don't cook it directly from the fridge. A clean well seasoned cast iron skillet will help get the crust formed from the maillard reaction. Non-stick pans won't get the results you want. Try the basting method which can be found on YouTube videos. Cooking over charcoal is my preferred method. I'll see if I can find the link but look for Hubert Keller, or chef Jean Pierre. I'll add a link that shows "How to cook the perfect steak"
How to cook the perfect steak

 

[crashz]

Good, even heat is key. I struggled last year on my gas grill. Everything I cooked was either raw or massively over cooked. It was a sad year in our house. The problem was, my grill was not reaching a high temp at all and had some very cold spots. rebuilding it this year was the key. This year, the food has been perfect!

I'm a novice but my steak routine is get the 1" thick ribeye to room temp, season (also a Montreal Steak season fan), grill up to 700 degrees, 2-3 minutes on each side and off to rest.

 

[Cropduster172]

On the gas grill. Steak seasoning of your choice. Montreal is a good one. So is Kosmos SPG. A good meat thermometer is essential. I like my Thermapen One.
Sous vide is hopefully dying. A silly fad.

 

[Kira]

I never "sous vided" and have noted that the technique is rarely seen on cooking shows.
Perhaps it's too slow for timed competitions?

Having prepped food stored in a boilable bag seems like it could be a meal time time saver...but I don't know enough about it.
...the earliest form of microwaving (ha-ha)

 

[Cropduster172]

I never "sous vided" and have noted that the technique is rarely seen on cooking shows.
Perhaps it's too slow for timed competitions?

Having prepped food stored in a boilable bag seems like it could be a meal time time saver...but I don't know enough about it.
...the earliest form of microwaving (ha-ha)

I wonder how much sous vide goes on at CIA.

 

[Kira]

I wonder how much sous vide goes on at CIA.

^^ I knew a guy who graduated from there. Alas, he passed away so I can't ask him.
What kind of foods is the method suited to?
What is the benefit over other heating methods?
Is it to get foods to 212*F only? Boiling water in a pot doesn't get any higher.

Another darn internet search