I’ve tried reverse sear, sous vide, regular sear, oil, no oil, grill. Let it rest, don’t let it rest. All with good but not great results. Well my dinner plans got cancelled so I made this last minute and it was incredible. Prime strip, salt, sear on all sides about 8 minutes total on a cheap wobbly non stick pan, gas as high as it will go, surface read 600+. Finish on rack in oven at 325 until it hit 125. Rested it peaked at 130. From now on screaming hot pain with no oil, just salt.
by jkob5
28 Comments
Yeah thats been my go to method as well.. reverse sear works if it’s like a super thick steak but for just a normally fixed steak. Super hot pan both sides. Let it finish in the oven
I prefer to eat my food without screaming hot pain but you do you
SAM THE COOKING GUY NAKIRI
Cutting with the grain?
Forward sear all the way, this is the proper & most efficient way to cook a steak.
I find that no oil (or very light oil) gives you a uneven lower quality crust. But from your photos, it seems you did good. Is there anything else to your method other than “screaming hot pain”? Some weight on top of the steak for more even contact with the pan?
>cheap wobbly non stick pan, gas as high as it will go
I’d advise against high heat on non-stick cookware.
Go get a cast iron pan if you want to sear it super-hot.
Gas as high as it would go with a nonstick? Lots of toxic offgassing there. Also, it degrades the nonstick properties massively.
Note that you DO need some fat to get a nice browning. But if you have a fatty cut, it barely needs or doesn’t need oil.
Grey band bro
May I recommend a ceramic coated pan or skillet? We bought a ceramic coated Dutch over and since then I’ve used the lid for all our steaks. Came with a lid that’s nice and heavy, seasoned well, and has a grill like surface.
There’s more than one way to skin a cat!
You should let the the steaks get up to room temperature before cooking.
Fantastic looking steak!
Looks like gold.
It’s a beautiful thing! You done good, kid.
It is still moo’ing
Preach! I do this as my norm!
Finish in oven?
Goood looking strip. Way to go.
I was with you until I read “non-stick” man. That’s an awesome looking steak but get yourself some proper cookware. Stainless steel, carbon steel, or cast iron.
That said, I do love me a “caveman style” steak. I literally just light up the charcoal grill with a 2-zone setup, no accelerants just hot burning wood, throw a room temp slab of meat on there directly over the flame, flip it a bunch of times, move it to the cool side and monitor temp with a probe, throw it in a plate, season with salt and pepper, and drop a slice of Kerrygold on top. No fancy prep work, no basting, no dry brine, no sous vide or oven or smoker, nothing. I’m good at stovetop steak too, and have a pellet smoker and all the bells and whistles for when I’m feeling fancy, but in my experience that only results in slightly better steak when everything is executed perfectly, and so much more work.
TL;DR most steak advice is micro-optimization at best. All you need is fire and salt.
Looks perfect
Beautifully done. Going to try that method tomorrow
How long in the oven? Minute wise.
Well that’s a seriously good looking steak
If you did this with a frozen steak you would have had zero gray band.
This sub just can’t get over itself, so many “experts” still repeating the same tired shit when the point of the post is the OP ignored all the bullshit , resulting in steak perfection.
Nicely done OP, this was a day to slay sacred cows.
Yeah the no oil threw me till I realized non stick. You’re gonna need it with any other style of pan.