OMG lol everyone has such intense methods for steak cooking.... maybe it's because of our high quality steak here, but I just chuck mine in the frying pan and eat it without any salt or seasoning!
Didn't even realise steak cooking was such an art.....
Current fat lost: 34.2kg / 75.4lb
Current muscle gained: 4.2kg / 9.3lb
Bench: 40kg/88lb for 2
Squat: 95kg/209lb for 2
Deadlift: 105kg/231lb for 1
God, I really want a steak now.
Female, 5'3", 48, Starting weight: 163lbs. Current weight: 135.
Starting bench press: 30lbs. Current bench press: 75lbs.
I like the cast iron method: Put dry cast iron pan in oven and preheat to 500 degrees. When heated, pull pan out of oven onto the stove top and plop on the steak (I rub in with oil or ghee lightly). Turn oven down to 400 degrees. Sear 1-2 minutes a side in hot pan (no need to turn on burner) and then put back in oven for several minutes (depends on thickness/bone-in/desired doneness) to finish. Place blob of butter on finished steak after you pull out of oven.
LET REST before cutting/eating. Rib eye is my favorite by far.
Start date: 7-5-12
GOAL: to live to be a healthy and active 100
"In health there is freedom. Health is the first of all liberties."
Henri Frederic Amiel
For grilling: I prefer over charcoal embers (as opposed to burning fire).
Baking in the oven: I use similar method as to the Christmas prime-rib one. I arrange steaks in single layer and bake at 475 for about 20-25 min. Then lower temp to 320 and bake for 20 to 30 more minutes depending on the thickness and personal taste for doneness.
I used to pan fry, but the neat freak that I am I no longer do, because of the splatter.
So many good ideas in here. I think I'm going to be eating a lot of steak.
Damn. This entire thread is like reaaaallllyyyy good pron.
and i didnt say they used shit, i siad they cant afford to charge you for grass... unless we are talking Ruth Chris ( which has gone down hill) or Mortons, or Flamingos, or someone else that high quality.
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