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I cook (and eat) a lot of steak. Probably 3-4 per week, 1.5" thick ribeyes. For me, resting has always been about temperature normalization. I like to sear my
by twodave 1y ago
I cook (and eat) a lot of steak. Probably 3-4 per week, 1.5" thick ribeyes. For me, resting has always been about temperature normalization.
I like to sear my steaks in a cast iron skillet. I use an induction cooktop and tend to start at medium-high and ramp up to as hot as the stove will get. I think the ramp-up is important to render some of the fat without just letting it all evaporate.
I turn the steaks over frequently (30s intervals), which keeps the inside from cooking too much while the outside gets nice and crispy. I take them off the heat probably 2-3 minutes (but keep flipping! The pan is still really damn hot) before they go into the oven (at 400F).
I take the steaks out when they hit 120 and pull them out of the pan ASAP.
During the “rest” that follows I add pepper and butter to the tops of the steaks. The outsides of these steaks become way, way hotter than the insides. But the size of the layer that is so hot is very thin due to the frequent turning. So they don’t need to rest long, and the temp doesn’t rise too much once they’re out of the oven.
- noahjk 1y agoHow long does the steak generally stay in the pan to sear? Have to ever tried reverse searing instead (which I believe is just oven first)?
- twodave 1y agoAbout 5-7 minutes, tops. I haven't tried the reverse sear, I'd worry about overcooking.
- bigmadshoe 1y agoYou just set the oven super low and cook it until it’s a certain amount under (I forget, maybe 30F under). It’s honestly probably easier to overcook by your method. You get an even better crust because all the surface moisture has evaporated in the oven before it hits the pan.
- Thaliana 1y agoI'd highly recomend you give reverse sear a go. It definitely works best with thick steaks but a nice low oven temp 120C (250F) and pull when the steak is 40C (120F), then into a ripping hot pan with oil in it gives a fantastic sear. I'm not suggesting it's better than your method or anything but well worth trying imo!
- pillefitz 1y agoAren't you worried about the health impacts of eating steak that frequently?
- ddorian43 1y agoIt is actually the reverse. Keto & carnivore(with only fatty read meat) is the best. If you have diseases like diabetes/epilepsy/mental-illness/food-addiction/etc it (may) help a lot. I eat 6-7 days/week red meat. Source: I do ketovore for 2.5+ years.
- hnfong 1y agoFWIW, I hear there could be issues with (too much) iron especially for men. At any rate, do be aware that human biology is quite diverse and diets that work for one may not work for others.
- ddorian43 1y agoNote that you have to eat a lot of fat. It's not "high protein", it's "high fat, medium to low protein". > At any rate, do be aware that human biology is quite diverse and diets that work for one may not work for others. Only these type of diets may work for the diseases that I mentioned. Like it only works for some types of epilepsy.
- genocidicbunny 1y ago> FWIW, I hear there could be issues with (too much) iron especially for men. Too much iron can cause serious systemic issues, especially for the liver, and yes, men tend to have worse symptoms for the simple reason that one of the treatments for high iron is bloodletting. Unlike women, men don't have a natural built in mechanism to do so regularly.
- pillefitz 1y agoIt's for sure not the "reverse", even if for some people with certain diseases the benefits may outweigh the risks. It's undeniably linked to certain cancers and arteriosclerosis