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Better than any top steakhouse steak

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DanaB Apr 10, 2006 11:49 PM

Hi all,

Just wanted to share that I made a steak tonight, and it was perfect! After reading many prior threads about how to cook a steak, I purchased a prime NY Steak (ouch, pricewise!), so was determined to cook it properly. I did the pan sear method, advocated by several hounds and Mark Bittman in How to Cook Everything. Super simple, and so good!

Just:

(1) Heat up cast iron pan, on high, for 3-4 minutes.

(2) Throw in some coarse salt, then the steak. (It will smoke alot, so have good ventillation).

(3) Sear for 3 minutes per side for rare (I like medium rare to medium (nicely pink inside without the raw factor), so ended up cooking for an extra, maybe, 90 seconds per side).

It was so, so good! I'll never cook a steak another way (other than maybe grilling). But for indoor methods, this cannot be beat!

  1. a
    applehome Apr 11, 2006 12:54 AM

    Yay!!!

    1. n
      nooodles Apr 11, 2006 01:31 AM

      YAY! I remember how thrilled I was the first time I did that too. Try it with a ribeye next time. A little cheaper, and wonderfully delicious.

      1. t
        TorontoJo Apr 11, 2006 08:21 AM

        Yes, yum, yum, yum! That is definitely the way to go. And if you've got some good brown stuff left in the pan, deglaze it with some red wine and/or beef broth, salt and pepper and finish with a touch of butter. Pour over or around steak and aaaaaah. Sometimes I'll throw some chopped shallots or onions around the steak as it's cooking to add some extra oomph to the sauce.

        1. j
          jdherbert Apr 11, 2006 09:36 AM

          Let me also say:

          Yum!

          And congratulations.

          BTW, TorontoJo- according to local market prices, Beef wholesale Strip- 6.90, Ribeye- 8.75!

          Stick to Strips!
          (I Like rib-eyes, too :( )

          1 Reply
          1. re: jdherbert
            t
            TorontoJo Apr 11, 2006 12:30 PM

            It's totally worth a couple of extra bucks to get the cut you want... go for the ribeyes! Just think of the money you're saving by cooking it at home instead of ordering it at Harbour 60. :)

          2. e
            Evan Apr 11, 2006 09:39 AM

            Thats precisely how I do it and it comes out great everytime. Nice and crusty. If you don't want to pay as much next time, try a hanger steak. Very tender and beefy and much cheaper than a prime NY strip.

            1. c
              Chuck Apr 11, 2006 01:30 PM

              Sounds wonderful! Do you think you could do the same thing with a cast-iron pan on a gas grill outdoors?

              I was planning to grill some steaks tonight but am intrigued by this simple approach - - just not too thrilled about doing it indoors with the smoke warning!

              7 Replies
              1. re: Chuck
                d
                DanaB Apr 11, 2006 01:49 PM

                In the Bittman book, he also recommends grilling steaks on a hot, charcoal fire. It must be charcoal, no gas/electric. Same timing -- 3 minutes per side for rare, and if you want it more well cooked, after the 3 minutes per side, move the steak to the side of the grill out of direct heat for a minute or two more.

                1. re: DanaB
                  c
                  Chuck Apr 11, 2006 04:09 PM

                  OK, don't tell Bittman but I think I'm going to try it with my cast-iron pan on a GAS grill.... I got a couple of nice ribeyes at home just waiting to be cooked!!

                  1. re: Chuck
                    e
                    Evan Apr 11, 2006 05:10 PM

                    That would definitely work, but make sure you give the grill AND the pan enough time to heat up. I'm talking all burners on high with the pan on the grate for 10 min. You want the pan to be glowing. if you are going to cook with the grill lid down, I'd watch the cooking time very closely as you might overcook the steak.

                    1. re: Chuck
                      c
                      ChowFun (derek) Apr 11, 2006 05:56 PM

                      Chuck (perfect name!) If you're going outside to fire up your gas grill, why don't you just grill it!! I use the pan only when I can't get outside to use the grill...if you put oil on the steak and then add your salt and pepper, it will smoke much less than if you just put oil in the pan...it also helps the spices adhere better...it is a very nice way to cook steak...but difinitely my second favorite after outdoor grilling...!

                      1. re: Chuck
                        r
                        rudeboy Apr 12, 2006 12:09 PM

                        If you have a turkey fry rig you can put the cast iron pan on that burner and get it white hot. Way hotter than you can get on a grill.

                    2. re: Chuck
                      b
                      Beteez Apr 11, 2006 04:18 PM

                      It is a matter of heat & The distance of your pan to the haet source. To do this on a gas grill I would take the grills out that you would normally cook the meat on & place pan on lava rocks, bars or whatever your grill has between the meat & heat.

                      1. re: Chuck
                        p
                        Phu Bai Apr 13, 2006 04:25 PM

                        Been doing steaks like this for many years. Two cast iron pans on the gas grill outside. No oil, no salt,
                        just get the pans as hot as you can, about 5-7 minutes
                        on the grates at full flame. Sear the beef about 2-3 minutes on both sides, remove the beef, and then in the same pan quickly brown about a cup of chopped shallots(about 30 seconds), add about a 1/4 pound of butter and after the butter has melted add 1/4 cup of red wine, simmer about 1 minute and then over the beef.

                      2. t
                        Tom Hall Apr 11, 2006 01:48 PM

                        How thick was your steak?

                        1 Reply
                        1. re: Tom Hall
                          d
                          DanaB Apr 11, 2006 01:51 PM

                          I realized after I posted this last night that I omitted that information. It was a good inch thick, maybe 1-1/4 inches. The timing (3 minutes per side) is for an inch thick steak.

                        2. n
                          Niki Rothman Apr 11, 2006 05:15 PM

                          I do basically the same thing except I rub the steak with the salt and put a little olive oil (not evoo - it burns) into the pan as hot as I can get it. When still quite rare, I pull it out and quickly throw some thin sliced onions, garlic and maybe bell peps or sliced mushrooms into the very hot pan and cook briefly, poring whatever juice is in the plate with the meat in too - the meat residue in the pan gets used for this tasty side for the steak. This extra little step with the veg. allows the meat to rest for a couple of minutes before serving and best utilizes the juice. You can add a shot of worcestershire to the veg. too.

                          1. c
                            Carb Lover Apr 13, 2006 12:05 AM

                            This post made my mouth water! I guess I'm craving red meat now...

                            I'm intrigued by the notion of adding salt to the pan. By coarse salt, do you mean kosher or something along the lines of fleur de sel? I'm thinking this would be a good use for fleur de sel or my red Hawaiian salt that's begging to be used. Did you season the steak w/ pepper? Thanks!

                            1 Reply
                            1. re: Carb Lover
                              n
                              niki rothman Apr 14, 2006 08:14 PM

                              my mom always fried her steak with just plain old salt in the pan.

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