The perfect steak?

[Admin]

I am wide open to the notion that there may not be one perfect steak or steak recipe.  Steak can be a little like cheese in that respect.  As soon as it is in my mouth it is my favorite (again).  Hello Taleggio.  Even so, I am going to throw this out there as a strong contender.  I love to grill but holy shmoly.

https://www.youtube.com/watch?v=n1HVWjIBBnw

[PonoBill]

That is my favorite method, except for the inevitable mess and smoke alarms.

[dietlin]

Get a single burner induction cooktop/plate and cook it outside.  I use one for all the smokey, stinky cooks I don't want to do inside. 

[PonoBill]

Get a single burner induction cooktop/plate and cook it outside.  I use one for all the smokey, stinky cooks I don't want to do inside.

Good idea, I have two in my Motor Home.

[jondrums]

looks pretty darn tasty.  I'm personally partial to using the same initial prep for a nice thick ribeye, but instead getting a raging charcoal fire going in one side of a grill - indirect heat first, then direct at the end for the crust on both sides.  Off the grill at 115-120 internal temp and rest 5 mins with a generous pat of butter on top. 

[toolate]

nothing beats this except maybe doing it Cast iron stovetop to oven

[SUP Leave]

Outside I use a Cuisinart XL 360 (steel top) and melt the butter in a metal bowl while the steaks are cooking. I tend to pull them off at about 118 degrees and wrap the pile of steaks in foil to finish. I use a heat gun to check the flat top for temp. My crust is legendary (in my own mind).

Inside cast iron and oven as shown 100% of the time.

Had a ribeye last night at a farm to table restaurant. Hands down my favorite cut, never disappoints.

[jpeter]

New York Strip ..  Fry pan or grille outside.

Best unusual recipe:   Dust with cajun spice,  blacken in pan,  Pineapple salsa on top.

JP

[PonoBill]

If you want a perfect steak, then sous vide with a torch to provide the crust. I've forgotten the pro word for the crust on a steak.

[clay]

In my former life I made this video about a decade ago, looks like the technique has been perfected over the years.  I've been watching older foil videos, trippy how fast gear/technique evolves.

https://youtu.be/LaW6h95hvbo

Grilled a thick brined pork chop last night, so tasty.