Post Title:
Posted by: SlamdSLC at 11:34 PM 12-1-2008
or
you can pan sear your steaks till they carmalize then pop them in a preheated 500 degree oven for about 3 min a side.
important to let the steaks rest before serving.
wait to hear back from others though, i dont wanna f' you steaks up
Post Title:
Posted by: SlamdSLC at 11:34 PM 12-1-2008
| Quote, originally posted by iwantmyvdub » |
| Its about 125 F for med rare. |
You might want to do a search for meat temperatures or recalibrate your thermometer. That's low for medium rare. 140 is considered rare.
Modified by Cooper at 8:20 AM 12-2-2008
Post Title:
Posted by: sexysequoia at 8:59 AM 12-2-2008
| Quote, originally posted by Cooper » |
You might want to do a search for meat temperatures or recalibrate your thermometer. That's low for medium rare. 140 is considered rare.
|
140 is not rare... Rare is about 120-125... 140 is closer to medium.
And to the op... As said earlier it really depends on the cut and thickness.
Post Title: Re: (BIOHAZRD35)
Posted by: BlckBadged_SwissChee at 10:14 AM 12-2-2008
I am not sure but if you are worried about done-ness....get a meat thermometer.
Post Title: Re: (BlckBadged_SwissChee)
Posted by: yzfwv at 10:32 AM 12-2-2008
| Quote, originally posted by BlckBadged_SwissChee » |
| In the oven???? You don't........you find a grill I am not sure but if you are worried about done-ness....get a meat thermometer. |
And WTF? Why are people putting them in the oven? You can sear it if your ****** hurts that much from the cold weather and then eat it. Medium cold is a great flavor.
Post Title: Re: (yzfwv)
Posted by: BIOHAZRD35 at 10:52 AM 12-2-2008
The temperature outside was was 35 degrees. Hadn't grilled since we returned from vacation on October 4. It's the longest I've gone without grilling in a long, long time.
A 19-ounce, 1 1/2-inch Certified Angus Beef brand boneless New York strip. Bought a strip roast, as it was on sale for $8.99/lb., and cut it into steaks. A little olive oil, sea salt, freshly ground pepper, and rosemary.
Started the charcoal chimney. Standing in the smoke. 
Been using real hardwood charcoal for years. Just about using up the last of the Mali Gourmet Lump Charcoal from South America that I have. Glad to see it go. By far the worst brand I've ever used.
A site that reviews charcoal, http://www.nakedwhiz.com, wasn't impressed with it either.
That's better.
On the grill.
Used sugar maple for smoke. Forgot to soak mesquite or hickory, and the sugar maple doesn't need soaking.
There's an LED grill light on the grill. I'm going to start to store it inside, to keep the batteries warm. It's getting dim storing it in the garage on the grill.
Flipped.
Almost done.
Checked the temperature of the steak with a Thermapen, and it's done. I used to tent the steak on a plate that was by the grill, which is pretty dumb ... tenting a steak on a cold plate that is outside. I was warming two steak plates in the oven, so I tented the steak on a steak plate.
Ready to eat.
Post Title: Re: (Cooper)
Posted by: BlckBadged_SwissChee at 11:13 AM 12-2-2008
If using a grill, a two stage grill like you used is the best way to go... But i still believe the crust you develop and the control you get with a pan sear and finishing in the oven is better than most people can get on your average grill. Can't argue with the ease of using a grill though... Minimal cleanup is always a good thing
Post Title: FV-QR
Posted by: vdubjb at 12:05 PM 12-2-2008
| Quote, originally posted by BIOHAZRD35 » |
| What temp was your grill? Looks like it was pretty low. |
I knew someone was going to comment on that.
I store the thermometer on a shelf below the grill, and it wasn't on the grill and up to temperature yet. The temperature of the hot area was pretty hot using the "one, one thousand, two, one thousand" counting method to check temperature.
Edit: As I posted above, run away from Mali's Gourmet Lump Charcoal.
Post Title: Re: FV-QR (vdubjb)
Posted by: Cooper at 12:12 PM 12-2-2008
| Quote, originally posted by vdubjb » |
| I haven't been able to find a heat source that can really cook a steak well. The broiler doesnt seen to be close enough to the heat source and the charcoal grate cant get low enough. |
As posted above, maybe try the pan searing method in an oven safe saute pan or skillet and finishing it in the oven.
Post Title: Re: FV-QR (Cooper)
Posted by: chetacer at 12:34 PM 12-2-2008
1) Preheat the oven to 450F. Don't use the broiler.
2) Preheat a skillet on the stove on High until it is scary hot. Add grapeseed oil or an oil that has a high smoke point. The oil should shimmer from the heat.
3) Sear the steak for 1-2 minutes per side (depends on cut/thickness).
4) Stick a thermometer in it, and put skillet et al in the oven to finish to the preferred temperature. 140, 150, 160F...per your taste.
5) Allow to rest 5-10 min on a cutting board before serving.
Post Title: Re: (Cooper)
Posted by: iwantmyvdub at 1:37 PM 12-2-2008
| Quote, originally posted by Cooper » |
You might want to do a search for meat temperatures or recalibrate your thermometer. That's low for medium rare. 140 is considered rare.
|
I go with what you posted, a target final temperature after resting of 140 as rare and 160 as medium, which is on a lot of web sites. We like medium rare, so I usually take the steaks off in the low-to-mid 140s, tent with foiil and let it rest.
Post Title: Re: (Cooper)
Posted by: iwantmyvdub at 2:14 PM 12-2-2008
The person my wife and I report to as committee chairs at a Champions Tour golf tournament is a professional cook, too. We were discussing the feel method, as she was teaching it to her husband, (1) the webbing of your hand relaxed (rare), with a very light fist (medium), and with a firmer fist (well), and (2), one she told me about, the part of your palm just under your thumb as tour thumb touches your forefinger (rare), middle finger (medium), and then pinky (well).
Post Title: Re: (Cooper)
Posted by: BlckBadged_SwissChee at 2:31 PM 12-2-2008
As I mentioned, I like a number.
Post Title: Re: (Cooper)
Posted by: iwantmyvdub at 3:37 PM 12-2-2008
| Quote, originally posted by iwantmyvdub » |
| I like to pan sear it as well before I throw it in the oven. It gives the steak a nicer texture like it was grilled. Blackening it is great if you enjoy that, as for cooking time its too hard to give a time due to texture, cuts, oven varience, sear time etc. Check it frequently. And don't be afraid to toss a thermometer in it. Its about 125 F for med rare. What cut is it? That really determines how you are gonna want to cook it. |
nut sure what cut it is...but its pre seasoned by safeway pretty nice size steaks..not as big as the pics of the one posted.
Post Title:
Posted by: kreigmack at 5:12 PM 12-2-2008
I've watched cooking shows where they put the original stovetop pan straight into the oven but my cookware isnt safe for that so i make an extra dish messy and transfer it over
Post Title: Re: (kreigmack)
Posted by: Cooper at 9:27 AM 12-3-2008
| Quote, originally posted by kreigmack » |
| Cooper: Love the cow plate, where did you find those!?? |
I chanced upon them when searching cast iron cookware on ebay. Just do searched for various combinations of "steak," "sizzle," and "plate." They show up with a fair degree of regularity.
People love coming over and having steaks on them.
I found a set that VWTANK bought. It's mentioned on page 2 of the thread. His set was something like $27 with free shipping! Shipping is usually high for cast iron. I think VWTANK said that it cost the seller something like $13 to mail them, so he got a set of four for $14.
Don't worry if they don't have bases. Bases are very easy to make. I've made bases out of oak and mahogany. The mahogany cost twice as much as the four plates.
We noe have 12 plates.
Post Title: Re: (Cooper)
Posted by: BetterByDesign at 6:11 PM 12-3-2008
Consume immediately. 
Post Title: Re: (BetterByDesign)
Posted by: BIOHAZRD35 at 8:44 PM 12-3-2008
The steak measured in at about 2 3/4 lbs and was just over 2" thick
Heating up some butter.. clarified it then added some duck fat for good measure
Resting
Pièce de résistance!
Was gone 10 minutes after carving
Post Title: Re: (BIOHAZRD35)
Posted by: 81type53 at 11:36 PM 12-3-2008
| Quote, originally posted by 81type53 » |
| NEVER"Cook Steak In oven" Unless you are from England or Ireland or something. |
Please tell me how cooking on your average gas grill is any more beneficial (from a taste standpoint) than searing, then cooking in the oven..
Post Title: Re: how long to cook steak in oven? (reeze03gli)
Posted by: smittyATL at 12:18 PM 12-10-2008
I'm not sure about a single steak in the oven. For grilling I go by feel.
Post Title: Re: (BIOHAZRD35)
Posted by: smittyATL at 12:19 PM 12-10-2008
| Quote, originally posted by BIOHAZRD35 » |
Resting Pièce de résistance! Was gone 10 minutes after carving |
That is some damn fine looking meat!
Post Title:
Posted by: Vision33r at 11:11 PM 12-10-2008
Salt both side and pat dry, let it sit for 10mins. Prefably kosher salt.
You will need one of these for perfect indoor steaks.
Just about every steakhouse out there follows the simple routine of searing and then cooking the steak the rest of way in the oven.
Preheat the over to 350 prior to cooking.
Take a heavy pan, cast-iron would be nice. couple of spoons of high heat oil like canola or peanut.
Drop the meat, cook and sear for 2-3 mins each side. Get a nice burn on the meat, take the cast-iron pan and throw it in the over.
Depending on thickness I would say a nice 1" rib-eye should be about 6mins to medium-rare.
Then take the thermometer and stick it in the meat for about 5 secs. I think 170 internal temp should be a medium done steak and 165 is medium rare. Depending on your preference.
Now take the steak out and throw it onto the dish, cover it with another dish and let it sit and chill for about 6-8mins. The meat juice will start to drip out due to the meat cooling and softening up.
Post Title: Re: (smittyATL)
Posted by: sexysequoia at 10:40 AM 12-12-2008
| Quote, originally posted by smittyATL » |
That is some damn fine looking meat! |
That's what she said.
...I'm sorry. It had to be said.
Post Title: Re: (sexysequoia)
Posted by: Neon Washer Nozzle at 12:30 PM 12-16-2008
I always do steaks on a lump charcoal grill preferably with cherry smoking chips. The steaks I buy are always the regular ribeyes from the chain grocery stores, not like imported Kobe or anything. 
Before they got a grille and I showed them how to use lump charcoal and hardwood smoke my mom used to do steaks in the broiler. She'd brush them with olive oil, garlic salt and black pepper and then do them for 8 minutes or so a side. It wasn't bad but the caramelization and smoke flavor were definitely missing.
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