#1 - Steak Taco with verde sauce, line of sour cream, and Cotija cheese
#2 - Steak Taco with Guacamole, Habanero sauce, line of sour cream and dash of Cotija cheese
Disclaimer: meat was minced up a bit those aren’t slices for tacos! (No way could of easily been eaten like that)
We need more recipes here...
aspiring steak connoisseur here! i want to improve… specifically struggle with obtaining a nice crispy crust, other than that, everyone who has tried my steaks say they’re to die for. my wife hated steak before we married and now she only liked how i make them 😁 but i wanted to do better…
FIRST steak was done with literally no experience prior and was done with no butter and no oil and no pan 😂💔… (was don’t on a military installation in temporary housing so we figured it out and it somehow had the most amazing crust i’ve ever had)
SECOND one (most recent, as of last weekend) was on a flat top grill for the first time, and while decently buzzed off several beers. awesome color for what the boys and gals asked for, but no crust. tasted amazing.
the other slides are just off my instagram highlight of steaks BEFORE my most recent one.
I’m about to make another steak for me and the wife here soon. this style of culinary art is a huge interest to me and started when i first ever made a steak. told my friends i wanted to make it something i’m signaturely good at.
please let me know how to get it right so it can’t stop being so expensive 😂
# How I Make my Steaks :
The at-home and medium effort way
NY strip or ribeye steaks premium cut (room temp)
Salt, Pepper, Steak seasoning of choice
Butter
Organic Rosemary or Thyme
Fresh garlic bulb
Nonstick pan because don’t have cast iron 💔
Tongs, spoons, cutting board to rest steak
rinse and stage thyme or rosemary
peel and prep garlic on the side before you start.
Stage meat and wrap in absorbent tuff wipe towels for like an hour or until towel has absorbed moisture.
season meat and the sides
tiny bit of oil in pan
place steak away from you
place cake pan or some sort of light weight on top 2 min on each side (?)
REST steak on cutting board
prepare baste with butter, split garlic cloves, and thyme or rosemary on medium low heat
baste as you lift off the heat (PREVENT EXTRA COOKING IF NEEDED, let cook if needed)
Return to rest board and let it sit before slicing and serving
I typically sear my steaks on cast iron but it would fit with the bone. Tried my hand at a charcoal sear! Flavor was good but hard to beat that cast iron crust!
Cooked this over bamboo charcoal. Is this a win?
Webber kettle, very hot, about 12 minutes, and ten minute rest
Been trying my hand at grilling these steaks. Ngl they came out great but I’m just curious when should I pull them out to rest. These came out at 130-135 internal after rest but I went completely on feel. Not sure what I’m doing but I wanna be consistent. Also I didn’t get the cross cut shot since the fam devoured it before I could…. Ate mine too
Ive had ribeyes everywhere and Carrabas is at the top of my list. Just wanted to ask if anyone had it and put it out there for folks that had not. Great place to grab a steak if you dont feel like cooking.
Ordered a rare 20 oz bone-in ribeye and this is what the bottom looked like.
If it seems slower here it is because a lot of activity was not organic.
In addition to the 77 accounts banned there are a lot of comments being caught in the filters, so there are fewer low value comments now.
So in my opinion, things are trending in the right direction.
The good, the bad and the ugly
Tell me straight
Be honest
My idea of a perfect steak is medium and I achieve this in an apartment by doing the following.
Before anyone says it’s medium rare the steaks temp at 140.
Let rest for an hour. I set my steak on a paper towel and pad it dry then season right before cooking.
Preheat oven to 400. Set aside a cookie sheet with a wire rack on top.
Cast iron or your best frying pan and get it medium high.
If it’s a steak with a nice fat cap I don’t add anything to the pan just wait for it to get hot and wet my hands and drop some water to see if it’s dancing.
Fat side down first for a minute - minute and a half and use tongs to hold it upright. Do the other side then set your steak down on one side and move it around a bit to spread that fat around evenly or tallow/oil if you opted for that. At this point I’ll either set some weight on it or use a spatula to press down and ensure the crust is making even contact with the pan.
This helps create a good crust and an even cook and also helps with ensuring the fat renders.
After a minute and a half- 2 minutes flip and repeat. Then remove your steak and set it on the wire rack.
At this point you can take some good quality room temperature butter and add it to the top of your steak.
In the oven for 4 minutes.
Remove from oven and loosely tent for 7-10 minutes.
You can now either cut right into the steak or 2-3 minutes before your rest time is up take that same pan you originally cooked it in and crank it up to high heat and place the steak on each side for 30 seconds.
This will just get the temperature back up on it and is optional.
Both steaks were cooked with this method. The second was thicker and fattier and you can see the translucent fat throughout which just melts in your mouth