0 Members and 1 Guest are viewing this topic. Read 26311 times.
As the old saying goes, if it's thick, then low and slow. I'd set the oven for a lower temp like 275-300. I would not sear the meat as it has been proven that this actually causes the meat to dry out. You may want to brown it a little on both sides.
Quote from: Wayner on 8 Jun 2008, 08:50 pmAs the old saying goes, if it's thick, then low and slow. I'd set the oven for a lower temp like 275-300. I would not sear the meat as it has been proven that this actually causes the meat to dry out. You may want to brown it a little on both sides.Very true. The notion that searing somehow "seals in the juices" is a myth that's been thoroughly debunked yet refuses to die. That said, I think you have to sear meat a little bit just to brown it. I like my steak to have a nice, flavorful crust yet remain a cool, red center. One overlooked aspect of cooking a steak, IMO, is letting the steak sit out on the counter for a while to temp. Just for my own dinner I like to let it come up to as close to room temp as I can. Not a good idea with burger but good for a steak.A good way to do it is to get a cast iron skillet very hot, add a touch of oil, then sear the steak for about a minute & a half on each side. All I use for seasoning is a bit of salt & pepper or Montreal Seasoning. Then pop the pan into a hot oven til your preferred doneness is obtained.
If you can find it, try using Brandied Pepper as a steak rub. I picked up some at a farmers market in Maine 3 years ago and haven't been able to find it again. This stuff was killer for everything from meat to vegetables. The pepper itself was very coarse ground and it must have been marinated in brandy but it's a flavor that I haven't been able to get out of my mind. Worse tho,,,, I can't even remember the town in Maine that had the farmers market. Cheers,Robin
Here's one source for brandied peperhttp://www.silvercloudestates.com/ViewProduct.aspx?id=162Quote from: satfrat on 8 Jun 2008, 10:19 pmIf you can find it, try using Brandied Pepper as a steak rub. I picked up some at a farmers market in Maine 3 years ago and haven't been able to find it again. This stuff was killer for everything from meat to vegetables. The pepper itself was very coarse ground and it must have been marinated in brandy but it's a flavor that I haven't been able to get out of my mind. Worse tho,,,, I can't even remember the town in Maine that had the farmers market. Cheers,Robin
For me it has to be quick or I don't eat, cuts into stereo time. Therefore I use the oven.I try to buy the value pack on steaks, 6 to 8 steaks for $15-$20 bucks. Sometimes I luck out and T-bones are on sale. The better the cut the better the steak.I pull a frozen individually bagged steak out of the freezer. Slap it down on a cast iron hot plate. Sprinkle top side liberally with Hy's Steak spice. Cook at 400 degrees for 20 minutes using top burner (I like it well done). Flip and sprinkle other side liberally with Greek spice and cook another 5-10 minutes depending on thickness of steak.Take out of oven, slap on plate and its ready to eat!