Like I mentioned in thedude3737's excellent steak thread yesterday, it just so happened that I'd bought a steak, literally, hours before he posted his thread. Having been flaked on nasty tonight--by this chick with a near-perfect body--I decided to fire up the cast irons and treat myself to the culinary delights of thedude.
Step 1: The Starch.
I can't have steak without some sort of starch, and decided to go with the old mainstay--the baked potato. I go simple: I rub it with oil, kosher-salt it generously, and put it right on the rack at 350. I gave that the requisite head start.
[attachment=8676]
Step 2: The Cut.
One of my favorites is the rib-eye, for its marbling and tenderness. Here, it is kosher-salted and ground-peppered already.
[attachment=8678]
Step 3: The Fry.
Like thedude instructed, I was generous with the oil (in this case, peanut). I went with my heaviest, largest, manliest cast iron--a 15-pound monstrosity that takes like 10 minutes to pre-heat if you have a stove with not-that-many BTUs like I do currently.
[attachment=8674]
Step 4: The Butter Baste.
Against my better judgment, I did as I was told. I also added the smashed garlic. I also didn't have a sprig of rosemary.
[attachment=8672]
Step 5: The Curl.
As pan-fried rib eyes tend to, my steak started to curl on my-ass. I was prepared for this contigency, so I dropped my cast-iron press right on top of it, to ensure the all-important patina.
[attachment=8677]
Step 6: The Finish.
As I mentioned in my post in the original thread, I like my steaks around medium-well. I cooked it on a little lower flame (still high), but longer, but eventually had to pull it, to ensure that it didn't overcook and get tough. I tented it with foil for the rest, while I finished up my sides.
[attachment=8679]
Step 7: The Greens.
I like my digestion smooth, and I haven't been eating enough vegetables lately. I decided to fire up some kale in the smaller cast iron. I did it "brazilian style," with garlic and vinegar.
[attachment=8675]
Step 8: The Final Product.
This is what I ate while typing this thread.
[attachment=8673]
Final Observations
1. Thedude is legit. He's not big-balling us with his chef claims.
2. I slightly overcooked my steak since I was going for the higher internal temperatures. It wasn't particularly thick--and I went with the touch technique--but didn't account for the rest enough. Still, it was tasty.
3. For guys who like the medium-well and well-done temperatures, the hot-oven finish works, but sacrifices the crispy exterior and ruggedness of the pan fry.
4. While my favorite cooking technique for meats continues to be the grill, this is an excellent way to eat like a man when you don't have access to your grill, the weather doesn't permit, or you're out of fuel (gas, wood, charcoal).
8/10. Would endorse.
Step 1: The Starch.
I can't have steak without some sort of starch, and decided to go with the old mainstay--the baked potato. I go simple: I rub it with oil, kosher-salt it generously, and put it right on the rack at 350. I gave that the requisite head start.
[attachment=8676]
Step 2: The Cut.
One of my favorites is the rib-eye, for its marbling and tenderness. Here, it is kosher-salted and ground-peppered already.
[attachment=8678]
Step 3: The Fry.
Like thedude instructed, I was generous with the oil (in this case, peanut). I went with my heaviest, largest, manliest cast iron--a 15-pound monstrosity that takes like 10 minutes to pre-heat if you have a stove with not-that-many BTUs like I do currently.
[attachment=8674]
Step 4: The Butter Baste.
Against my better judgment, I did as I was told. I also added the smashed garlic. I also didn't have a sprig of rosemary.
[attachment=8672]
Step 5: The Curl.
As pan-fried rib eyes tend to, my steak started to curl on my-ass. I was prepared for this contigency, so I dropped my cast-iron press right on top of it, to ensure the all-important patina.
[attachment=8677]
Step 6: The Finish.
As I mentioned in my post in the original thread, I like my steaks around medium-well. I cooked it on a little lower flame (still high), but longer, but eventually had to pull it, to ensure that it didn't overcook and get tough. I tented it with foil for the rest, while I finished up my sides.
[attachment=8679]
Step 7: The Greens.
I like my digestion smooth, and I haven't been eating enough vegetables lately. I decided to fire up some kale in the smaller cast iron. I did it "brazilian style," with garlic and vinegar.
[attachment=8675]
Step 8: The Final Product.
This is what I ate while typing this thread.
[attachment=8673]
Final Observations
1. Thedude is legit. He's not big-balling us with his chef claims.
2. I slightly overcooked my steak since I was going for the higher internal temperatures. It wasn't particularly thick--and I went with the touch technique--but didn't account for the rest enough. Still, it was tasty.
3. For guys who like the medium-well and well-done temperatures, the hot-oven finish works, but sacrifices the crispy exterior and ruggedness of the pan fry.
4. While my favorite cooking technique for meats continues to be the grill, this is an excellent way to eat like a man when you don't have access to your grill, the weather doesn't permit, or you're out of fuel (gas, wood, charcoal).
8/10. Would endorse.