Snails - Response on Threads Part 6
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@ that dale 
OK, well.........
I've already published the "sous vide" method of cooking steaks with a post-sear for grill-marks. It's still great. Particularly with a sprinkle of steakehouse seasoning and a wood fire quick-sear at the end. However, what it can't do is get a real steakhouse crust on the steak. SOME (not all, some) steakhouses put a heavy crust on the steak while still managing to keep the center at medium-rare (or whatever). They do this with a "salamander" that is like 1800 degrees F. No matter what you do, other than using a blow-torch (which I've seen video of people doing on the grill) you can't get that salamander-level heat in a home kitchen.
So you need an alternative method. It turns out that cast iron pan-frying is a good way to do it. Note the use of butter in the video at the end too.
Also, to dispel some steak myths:
1) It's OK to season your steak with more than salt and pepper. I've heard 1000 times "that's all you need for a good steak" and while it's true that you can use only that if you wish, most steakhouses have a seasoning blend of some sort.
2) "Only flip it once". Wrong. Tests have shown you can get more even cooking and probably better crust if you flip the hell out of it. In fact the technique shown in the video does just that.
3) "Just steak". Finishing it is just as important as cooking it. The seasonings are often added near the END of the process, so they don't burn and turn bitter. That includes the butter too. Also, it's not uncommon for steakhouses to have some form of au jus on the plate, or in our case we can have a pan sauce made from the seasonings/oils in the pan when done.
DOs:
1) Do use as thick a steak as you can get. If your store has a meat counter, have them cut it 1.5 to 2 inches thick. This technique won't work for thin cuts. They'll be overdone before you can build a crust...use the sous vide method instead.
2) Do let the meat warm for a 1/2 hour before you cook it. And make sure the surface is dry. However, you should only salt it immediately before you start searing. Don't let salt sit on the meat or it will get tough. Along the same lines, I don't recommend marinating it in anything containing salt if you marinate your steak for some reason.
Here's the video: (BTW...I hate the rub as I don't do coffee...I'd substitute something better)
I may look at the steaks when I go out (look at the time already! 
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Wonder how I'll fare without molars?
)Wonder how I'll fare without molars?
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@ atty - i've started my steaks in the cast iron skillet to sear but then i finish them in the oven; always been pleased 
Yeah, IDK.I may look at the steaks when i go out (look at the time already!
Wonder how I'll fare without molars?
The sous vide method produces the most tender steaks...particularly the 4-hour long soak. Final-searing over a WOOD (or charcoal+woodchips) fire adds that smoky camping flavor. Commonly done in some steakhouses with 'western flare'.
P.S.
Au jus on the plate/pan sauce:
I dump the burnt oils and seasonings out of the pan as they have become almost pure carbon at that point. Careful! Hot!
I add to the wiped-out pan some butter, beef broth, shot of red wine, and whatever seasonings along with some of the steak seasoning (including a dash of Worcestershire sauce).
Yep! That's one of the ways I've used too.@ atty - i've started my steaks in the cast iron skillet to sear but then i finish them in the oven; always been pleased
Then it occurred to me....I could be developing more "crust" instead of "oven time".
Depends on what you're after. All crusts and styles are not created equally, but all are equally good when created.
Now you're instigating... trying to push me into "vacation" territory!
You know EXACTLY what you're doing.
Good morning, all!
Actually, I started some chores before coming on the pc this morning.....but will have to finish them before long!
Actually, I started some chores before coming on the pc this morning.....but will have to finish them before long!
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