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Better than any top steakhouse steak

  • d

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!

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  1. Yay!!!

    1. 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. 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. 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

            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. 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.