We bought some ribeye’s and cooked them up, seared them in a cast iron pan, and the crust never really surfaced on the entire steak, just the edges a little bit
I always get into this debate with my brother. I prefer to use the broiler over a cast iron pan.
Turn it on and let it get really hot-20 mins or more.
Make sure the steaks are room temp, I rub with a touch of canola oil, salt and pepper, and small amount of chili powder. Directly under the broiler. Keep an eye on them, they cook quick. I prefer thicker steaks for this process. Otherwise they cook through before you get that crust you seek. If the steaks are still soft (rare) after broiling, turn down the oven and let roast until done (5-8 min more). You have to adjust the process to the thickness of the steaks and heat of your oven. Once you get it down, its the second best way to cook steaks at home. The first being over a open hardwood charcoal fire.
You need to have a dry (not watery) surface, since water saps energy. You need to have a little smear of oil, I think to conduct heat and help the rendering; I oil the steak, not the pan. Of course, you need a hot pan, I usually wait until I see the first wisp of smoke, drop the steak, then turn down the heat a little. For maximum sear, you’ll only flip once. But if they are thick steaks, you should use the oven, too, or turn the heat down to medium, lest you burn the outside and have a raw center.
To get some dry-aged funk, you need to leave it uncovered (on a rack, preferably) for about 3 days in your fridge.
I have eaten at nearly every major steakhouse east of the Miss. River and all the chains…and have grilled steaks at home for 45 years. Here is how to get a good restaurant quality ribeye:
First, the meat. USDA Prime is best, but only a few specialty grocery stores or butchers carry it. Try Lobel’s in New York, or Allen Bros. Google them. They carry dry and wet aged, and in my opinion, dry is by far preferable.
Also, the meat should be bone-in. It gives the meat more flavor and makes it juicier. If you can’t get USDA Prime, get a nice grocery store steak which will most likely be Choice. Get it at least 1.5 inches thick, and again, bone-in.
To prepare the meat, I get it out an hour before I want it to hit the grill. Since ribeyes are already heavily marbled, I open up the steak and cut out the large nugget and vein of fat, and then re-attach the spinalis dorsi (cap) back to the larger part with a skewer. This will cut down on flareups as well. The spinalis dorsi is the best part of any steak ever.
Sprinkle the steak with kosher salt, and kind of pat it in. Use more than you think necessary. I avoid other seasonings until the steak is done (ground pepper, and particularly garlic, which will burn and get bitter.) The salt will help the steak crust over as well.
Use an outdoor grill for best results. A small cheap Weber does the trick, and Weber is all that I have ever cooked on. Start a fire with real charcoal in a charcoal chimney with newspaper. The coals will be ready in about 15 minutes. Pour them out and let burn down until flames are gone and they are glowing. Charcoal burns hotter, longer, and cleaner than briquets. Steakhouses use professional broilers that get up to 1500-1800 degrees, and a charcoal fire duplicates that best.
Cook the steak for a few minutes until seared, and then turn and sear other side. I like a little crustiness. Avoid flipping the steak every minute. Leave it there and the crust will develop.
Finally, move it to a cooler part of the grill, and put the cover on grill. Allow to cook to medium rare.
Take it up and let it rest for about 5 minutes for the juices to redistribute. Season with ground pepper and perhaps a pat of garlic butter.
Meanwhile, your cabernet or petite sirah should be ready to pour and then, ENJOY!. I think this is an art and have spent a lifetime working on it!.
What restaurant are you talking about?
Morton’s? Luger’s? Sizzlers? Outback? Prime? Cut? Someplace else?
Without a specific restaurant, it’s hard to give you direction or guidance.
For example, at a place like Morton’s or Ruth’s Chris you can request a char on your steak and they’ll leave it under the salamander at close range for a bit. So, unless you have a salamander at home, it’s going to be difficult to replicate.
But the best way to cook a steak at home — regardless of whether you are trying to achieve “restaurant quality” one — is to do the following:
1. preheat your oven to 450F
2. then get your cast iron pan screaming hot (like indoor fire alarm warnings hot)
3. sear your steak on each side in the cast iron pan for about a 1 minute per side
4. finish off in your preheated oven to the degree of doness that you prefer
Plate and rest the steak for 10 minutes then dig in.
Personally, I find the recommendation of using cast iron for steaks is over-rated immensely on this site. It’s good for the initial searing, but when transferred to the oven, it promotes uneven cooking. I would agree that the broiler would give you the best char in the home oven….without using an outdoor grill.
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