Bone in Ribeye coated in olive oil and cooked medium rare over mesquite or hickory with salt, pepper, and Bill's Season All
Announcement
Collapse
No announcement yet.
Best steak cut. You're probably wrong
Collapse
X
-
Originally posted by Mudslinger View PostWhat ever cut of steak, if it is a grass fed Angus/Wagyu cross beef that is hung and aged for a good time and then packaged it will beat anything in a restaurant or one you can buy in a store and you cook it to your likes!
Picking up a side of Angus/Wagyu grass fed cross the last of May!
Thanks
Comment
-
Ribeye, medium rare. I actually prefer the slight additional texture a medium rare steak has over the looseness of rare. And I believe you gain a bit of the fat flavor by heating the inside just slightly. Course salt and light pepper, nothing else, except perhaps a light butter finish.
The best steakhouse in Houston is the tried and true Pappas Bros. There is no other correct answer.
Comment
-
Originally posted by jshouse View Posti just bought a cast iron skillet and did my first ribeye on it last night. i've been missing out. that montreal seasoning was crispy on the outside and even though i overcooked a bit to about med well, it was still awesome. i may try again this weekend, looking for medium rare.
Pre heat your oven to a smooth 450 degrees
Pre heat your cast iron as hot as the mf'er goes -- it needs to be rollin smoke
Take you a rib eye and sear it on both sides for roughly 1 minute per side
Take the cast iron and pop her in the oven for 4-7 minutes (depending on how you like your steak) and BAM -- one of the best steaks you can eat.
I haven't heard anyone else chime in on this-- but -- if you have a sous vide pod -- put your seasoned steak in the water bath for 3 hours at 131 degrees before doing the sear method as above and skip the oven part -- the best steak I have ever made and eaten.
Comment
-
Originally posted by JTRichardson View Posthere is my advice --
Pre heat your oven to a smooth 450 degrees
Pre heat your cast iron as hot as the mf'er goes -- it needs to be rollin smoke
Take you a rib eye and sear it on both sides for roughly 1 minute per side
Take the cast iron and pop her in the oven for 4-7 minutes (depending on how you like your steak) and BAM -- one of the best steaks you can eat.
I haven't heard anyone else chime in on this-- but -- if you have a sous vide pod -- put your seasoned steak in the water bath for 3 hours at 131 degrees before doing the sear method as above and skip the oven part -- the best steak I have ever made and eaten.
Comment
Comment