Favorite method to cook steak

Face it, we all love steak. Even the godless commies and puny vegans love steak. But what's your favorite way to prepare it?

Strange that a vegetarian is polling how steaks are cooked. I hope it doesn't (does) end up in vegetarian magazine editorial section.

...give me steak or give me...

Schwenker grill for thin beef steaks bird and pork.

A thick beef steak like a Cowboy ribeye. gets roasted in a pit under medium heat for 30 minutes. It's a propane grill with a large chunk of hardwood placed directly on the burner. We use oak, hickory or mesquite to give it a good smoke flavor.

Anything but sous vide. Can't abide the texture.

Prefer to cook steaks on my gas grill, though last night I did a very nice NY Strip in a cast iron pan.

I like to sous vide steaks and finish them on the grill.

Olive oil & salt and pepper both sides. Sear one side in a pan hotter than the fires of Hades. Flip and immediately put in 500 degree oven to finish. Make a red wine reduction out of whatever is left in the pan while the steak sits.

I don't know anything about cooking steak or cooking in general for that matter but I know a thing or two about eating it and I'll take a grilled slab of red meat any day.

The last steak I cooked was semi-cold smoked first. Then it was placed on a screaming hot the grill until charred and medium rare.

I prefer the cast iron pan method.

But when I do grill I wear shorts with black socks and sandals.

No brainer... Grill like a Texan!!!

I have found myself searing then finishing in oven a lot latterly. The cast iron pan has been my go to method for years.
The reverse sear is new to me and I have only done it once. I think it would work best with a really thick steak.

Most important is that it is medium rare and seasoned with salt & pepper.

Inch thick ribeye.
Rocket hot charcoal 2-zone fire with a couple of wood chunks.
Rub cold steak with olive oil, sea salt and cracked pepper.
Place over screaming hot side to sear each side. (~2 minutes each side)
Move to indirect side until 110°.
Move back to hot side and bring to 122° or so.
Rest it, then eat it.

Grill baby, grill!

Ouch:
The Mrs. and I love using our Lodge Pro- Logic pre-seasoned 12-Inch square grill pan for steaks. Because of the raised ridges (which allows fat to drain), you can get beautiful cris-cross seared-markings! Also, we like basting our steaaks with hot butter for flavor because it gives the meat a better crust and speeds up cooking a 'tad'!


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[/FONT]“[Steak] is the soul of cooking". Chef Marie-Antoine Carême


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I have to go with grilling.

That said, I've been seen searing steaks in a blazing hot cast iron pan and, if needed, finishing in an oven.

It's all about the reverse sear.

"Oh, just knock its horns off, wipe its nasty butt, and chunk it right here on this plate."

Another grill fan, here.

the_edski said:

Olive oil & salt and pepper both sides. Sear one side in a pan hotter than the fires of Hades. Flip and immediately put in 500 degree oven to finish. Make a red wine reduction out of whatever is left in the pan while the steak sits.

Click to expand...

+1

Commander Quan said:

"Oh, just knock its horns off, wipe its nasty butt, and chunk it right here on this plate."

Click to expand...

Derrick:
In that case...I reckon what you need is a Texas size 'Brontosaurus Steak'!



[FONT=&amp] "I think steak is the ultimate comfort food..." Chef Tom Colicchio[/FONT]