How do you start/season your steaks? What's on the menu tonight?

[Brandi]

That's a method taught by Alton Brown, I tried it several years ago after watching the show. It works pretty well and if I want to cook steak in cast iron that's the route I would go, I just prefer grilling.

Thanks for posting that video!

 

[Jon3830]

That's a method taught by Alton Brown, I tried it several years ago after watching the show. It works pretty well and if I want to cook steak in cast iron that's the route I would go, I just prefer grilling.

Thanks for posting that video!

I reverse sear in the winter but thats because I have nothing better to do, Brandi I am like you I just prefer the grill.

 

[Grindstone]

I love a good coating of Montreal seasoning patted in and tossing them on the grill. I do the same with my burgers.

I also like this applewood seasoning I found a while back.

 

[shotty]

Tenderize with fork, worcester, splash of Tabasco, season with Cavenders. Head Country and Lawrys. Wrap in plastic, set in fridge all day, set out while grill is heating up, 4 minutes per side, medium rare.

 

[Danny Tanner]

Reverse sear on cast iron. Kosher salt and cracked black pepper are all you need. This video changed the way I cooked steaks forever. Give this an honest try and you will fall in love with it.

That's pretty damn awesome. I'm going to have to give this a shot. I was "meh, I'm sure it's nice, but not worth the time" until he cut into it to show medium rare from seared edge to seared edge. I'm sold!

 

[dennishoddy]

Reverse sear on cast iron. Kosher salt and cracked black pepper are all you need. This video changed the way I cooked steaks forever. Give this an honest try and you will fall in love with it.

This sounds like the reverse sear technique I've heard about. This is on my list of things to do now.

 

[tRidiot]

This sounds like the reverse sear technique I've heard about. This is on my list of things to do now.

It's on mine, too!

I'm wondering the best way to get a good, juicy medium-well, though? I mean, just a HINT of pink in the center of something like a nice thick filet - for the wife, not for me. But if it's 2+ inches thick, what's the best way to keep it super-juicy without butterflying the damn thing?

 

[BadgeBunny]

It's on mine, too!

I'm wondering the best way to get a good, juicy medium-well, though? I mean, just a HINT of pink in the center of something like a nice thick filet - for the wife, not for me. But if it's 2+ inches thick, what's the best way to keep it super-juicy without butterflying the damn thing?

We have this same issue. GC likes his well done ... and I mean without a HINT of pink. I want mine to bleed like it just got stuck out in the barn ... I'm thinking I need to take some steaks out of the freezer to thaw ... I wonder how long I need to leave GC's in the oven to get it well done ... Guess a little tinkering in the kitchen might be in order this afternoon ...

 

[dennishoddy]

It's on mine, too!

I'm wondering the best way to get a good, juicy medium-well, though? I mean, just a HINT of pink in the center of something like a nice thick filet - for the wife, not for me. But if it's 2+ inches thick, what's the best way to keep it super-juicy without butterflying the damn thing?

Try the sous vide method of cooking a steak. My wife likes her 2" thick fillet medium well, and IMHO that is the hardest steak to cook. I never could get it cooked well enough in the center without turning the outer part of the steak into crispy charcoal.

Since I've done the sous vide, it comes out perfect every time. Takes longer, but it works.

 

[Oklahomabassin]

Try the sous vide method of cooking a steak. My wife likes her 2" thick fillet medium well, and IMHO that is the hardest steak to cook. I never could get it cooked well enough in the center without turning the outer part of the steak into crispy charcoal.

Since I've done the sous vide, it comes out perfect every time. Takes longer, but it works.

What is the sous vide method, just in case I have a woman guest who wants a steak more than medium?