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Sep 8, 2006 01:50 AM

Perfect steak -- finally!

Dear hounds,

Thanks to all your tips and explanations I have finally made a perfect steak.

The short story is: Sear on the outside. Cool 10 minutes, finish in 250F oven for 10 minutes per inch of thickness (roughly). Perfectly medium-rare from the surface to the center. I have only tried it on hanger steak so far, but the results were fantastic. I am sure the same technique can apply to other cuts with adjustments in timing.

The long story, pictures, etc:

Thanks so much for all your help in this matter. I realize that I am pathologically picky and no cookbook helped me nearly as much as all your advice.


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  1. Beautiful! Try skirt steak some time; it's one of my favorite cuts and would be a beautiful sub for that hangar.

    1. Had a hanger steak once. Grilled it according to peoples advice from Chowhound. It was great.
      If I had a blog, I would have mentioned Chowhounds help. It helps add to the community.

      1. Hanger steak has GREAT flavor. So does NY strip and the like. I much prefer those cuts to the "slice it with a spoon" blandness of filet mignon.

        BTW, Fish, did you try the Luger clarified butter trick at the end of the cooking process?

        1 Reply
        1. re: Bostonbob3

          The first time, I didn't do anything to those steaks to see how they are on their own. The second time, I topped mine with garlic herb butter before serving. I am guessing it's similar...

        2. I'll chip in my opinion here. Try a tri-tip. It's from the sirloin. The most underappreciated part of the cow IMHO.

          BTW the steak looked fantastic.


          4 Replies
          1. re: Davwud

            Davwud; you don't have to tell me about tri-tip. Despite my user name, I was born and raised in Santa Maria. The butcher from the Safeway there who "invented" the cut should be in the Beef Hall of fame.

            1. re: Bostonbob3


              I have a friend who's a butcher and he recomended it to me a few months ago. OMG is it good.


              1. re: Davwud

                Thanks for the tri-tip tip :) It's on my list. Is that the same as sirloin tips?

                1. re: A Fish Called Wanda

                  I don't know. Your butcher should though


          2. Congrats on perfecting steak to your liking. It always seems easier to cook something to someone else's recipe, but when you can do it for your self the feeling of confidence is much more enjoyable.

            My current favorite steak is flat iron steak that has been marinated in red wine. I read about it in the food section approx' 2 years ago and my butcher has been custom cut it for me ever since. Its defiantly not the 'cut-it-with-a spoon type of steak', but the flavor makes it much more satisfying.