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I made my first steak!!!

schrutefarms Jan 8, 2014 09:32 PM

Okay, I know, not that big of a deal. But I've always been strangely intimidated to cook meat by myself. A family friend sent me some Stockyard filet mignons for Christmas, so yesterday I threw one in the fridge to cook (solo) tonight. I decided to make it the simplest way ever, I rubbed some olive oil, salt and pepper on it, then left it alone for an hour or so. I preheated my oven to 450, then heated up my cast iron skillet. Two and a half minutes on each side, then a pat of butter on top, and in the oven for about 6 minutes. It was AMAZING!!!!! Like buttah. Seriously, not to toot my own horn, but one of the best steaks I have ever had. I ate it a la carte, and I'm kind of glad, because anything else would have just gotten in the way. I kind of thought that tomorrow I would make a chimmichurri to put on the cold leftovers I was going to slice up, but….what leftovers???? I couldn't stop eating it! I don't know much about frozen mail order steaks, but I would HIGHLY recommend Stockyard to anyone!!!

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  1. iheartcooking RE: schrutefarms Jan 8, 2014 10:05 PM

    Good for you! I totally know the feeling when a food intimidates you and you go for it and are successful. I for one haven't mastered steak, it's not easy.

    1. f
      fourunder RE: schrutefarms Jan 8, 2014 10:09 PM

      very nice to hear your success....

      if you want a fool proof method for your expensive steaks, consider Reverse Sear.

      1. t
        thingmaker RE: schrutefarms Jan 9, 2014 11:32 AM

        Good for you!

        I don't cook steaks very often because my husband doesn't eat red meat. Once when he was out of town I made a steak using the same cast iron pan, pat of butter, finish in the oven cooking method. It was a total experiment and I wasn't expecting much but oh boy was it ever delicious! :)

        It's the only way I make steaks now.

        1. s
          Springhaze2 RE: schrutefarms Jan 9, 2014 11:41 AM

          Congratulations! Accomplishing something you are intimidated by is a big deal. You also chose a great method for the cut of meat, knew enough not to over-season it and cooked it to perfection. Of course, having a great piece of meat to start out with also helped. Good for you!

          1. c
            cstr RE: schrutefarms Jan 9, 2014 12:35 PM

            Give yourself a gold star Pookie!

            1. tcamp RE: schrutefarms Jan 9, 2014 01:11 PM

              congratulations! Your steak sounds delicious.

              1. pegasis0066 RE: schrutefarms Jan 9, 2014 02:32 PM

                Apparently I have been in a hole, but never knew about sous vide until several months ago, but thanks to this forum I have found my way out of the dark.

                I will never cook a filet, or likely any good cut of beef (steak) any other way. For someone that likes it rare, it's the only fool proof way to go.

                3 Replies
                1. re: pegasis0066
                  Springhaze2 RE: pegasis0066 Jan 9, 2014 02:41 PM

                  Really? Why over-complicate the cooking of a perfectly seared piece of beef? It is just not necessary, besides the fact that most home chefs do not have (or want) a sous vide machine.

                  1. re: Springhaze2
                    pegasis0066 RE: Springhaze2 Jan 9, 2014 02:49 PM

                    It's not overly complicated, it's actually simpler and fool proof, compared to direct heat cooking.

                    My large insulated cooler keeps a water temp of 115 degrees pretty consistent for 2-3 hours. A quick sear on each side brings it to rare throughout, not just the very center.

                    Overly complicated my arse!

                    1. re: pegasis0066
                      Springhaze2 RE: pegasis0066 Jan 9, 2014 05:27 PM

                      Taking 2 to 3 hours to "cook" a steak that can be prepared perfectly in 10 to 15 minutes is over complicating things in my book...

                      While I embrace new cooking techniques. This thread, where we are celebrating the fact somebody just recently felt confident enough to cook their first steak, is not the place for it. People need to learn the basic techniques before branching out.

                2. PHREDDY RE: schrutefarms Jan 9, 2014 05:09 PM

                  Nice! Really nice...Hang around here and you get two things, some great ideas and about 20 extra pounds....but they are so worth it...
                  What is up next for you?

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