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