I’m usually a ribeye guy if I’m eating steak, but even that is infrequent, because I usually do 48 hour chuck or 72 hour short rib.
But I wanted steak today, and so did my kid. So I went to Costco and decided to go with the strip they looked good, and all the ribeyes had their caps removed.
Anyway, I decided to document it for you all to show you don’t need an ice bath, a rest, or any of the other stuff people have started doing lately.
133F for 1 hour. About 30 min in I put my cast iron in the oven and set it to 550F.
Took the steaks out, unbagged them, died them with microfiber. They sat for maybe 5 min while I was getting some things ready, heating up some mashed potatoes, got the pan onto a burner.
I seasoned generously with salt and pepper, put some avocado oil in the pan, and tossed them in.
20 seconds in the pan and I plopped 2tbsp butter in between them to start melting.
10 seconds later I flipped them, giving them each a swirl in the melting butter.
30 seconds on that side then flip and swirl again, repeat. So each side got 2-30 second sears.
Then I stood them on their sides, 30 seconds on the fattier side, 30 second on the second side, another 30 on the fattier side.
Set them back down for 15 seconds per side to finish.
Pulled them from the pan and immediately stud the thermapen in. 130F.
You do NOT need to cool your steaks to sear and avoid ovoid overshoot.
Just get them very dry, a ripping hot pan, and keep it to 30 seconds per side at a time.
by SiberianGnome
7 Comments
Also, this bougie 10 year old of mine was unimpressed. Strip just doesn’t compare to 48 hour chuck, and nothing compares to 72 hour short rib. Last time I made short rib she took one bite and said “oh my god”.
But she was still happy to have a good steak dinner.
Do you have a post detailing your short rib approach?
Idk, it does look really good, but I’d still give it an ice bath.
It’s not over cooked, but mine come out a bit more juicy than that. Just my opinion. Still looks great like I said though. I’ll take an invite anytime 😄
what was your thoughts on sous viding new york? I normally only do ribeyes
I don’t think anyone has said you *have* to chill your steak before searing, just that it does give you a little extra leeway when you want to butter baste your steak to get that great crust. There’s no arguing that. Just be happy with the way you cook – if you’re happy with the finished product – that’s what matters. Is it a small difference? Positively.
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Agreed, no need to chill after SV. But 5 min on the counter and then into a 550F pan and it dropped from 133 to 130? Should check your thermapen.
Also Costco sells the prime ribeye caps separately. Just bought some today.