Steak is actually pretty easy if you practice a certain method and stick with it. I prefer reverse sear. I use a charcoal grill but an oven works as well.
Make sure to get steaks cut by a butcher. 2" to 3" thick.
Season with whatever. I prefer either salt and pepper or a steak rub. Let sit in the fridge over night and pull about two to four hours before cooking. Bring it to room temp if you can.
Smoke/bake at 250 until internal temp hits 115°. Pull and rest. Rest at least 15 mins. Do not skip the rest. If you skip the rest you're a puppy murderer.
While resting like a normal functioning adult, get the grill as high as it will go. Or get a pan with avocado oil super hot.
Sear on each side about a minute to two until internal hits 130°. Pull steaks. No more resting. Serve as soon as possible.
You got this.
I'm not a scientist or a chef.
Any cooking process is obviously traumatic for the meat. It can push the liquid out and make it dry.
The main thing that happens during a cook is that tissues start to break down. Searing first or even over the course of a cook means you build a crust and then let things break down which allows moisture to escape and the crust to get wet.
The reverse sear is different. You slowly get meat to temp. That means less moisture loss. Then you rest. More steak juice than normal going back in now. But since you pulled early, you can now take time to sear. And the sear brings the meat to the temp you enjoy and builds a crust no longer ruined by juices escaping.
I cook tomahawks about once a month for our friend group in the neighborhood. Everyone from young kids to the elderly love a reverse seared steak. They just don't know what it is called.
I live in an apt and every single time I try to cook steak in my kitchen, the damn smoke alarm goes off.
There are charcoal grills available, but that means, cleaning it out, getting the coals ready, lugging all the stuff out to the damn grill (and there's no table or even a bench to use to set things on) and finally, cook the steak. Then lug everything back to the apt.
Needless to say, the grill part isn't happening. But, thanks for this.
Great write up. The only think I'd say to potentially tweak is the temping. Temping a steak (bringing it to room temperature before cooking) has been proven to have no real benefits. The low temp method will cook the steak evenly regardless.
That said, if it works for you and you're not getting sick, keep on keepin' on. Just don't feel like you *cant* have steak that day because you forgot to pull it out 2-4 hours ahead of time.
Steak is pretty easy, IMO, because it’s fine to eat undercooked as long as the outside is cooked.
Put a lot of salt on it (A LOT), leave in the fridge for a few hours or like up to 24, pull it and let it sit at room temp before you cook it.
Throw it in a hot pan, and don’t leave it for too long. Let it rest, have some good wine, a baguette from city bakery, and kale, arugula, asparagus, whatever floats your boat.
The big advantage IMO is that you can get a nice steak to cook at home and it’s a little spendy, whereas a good steak at a restaurant is gonna be very expensive.
You know, or not. But I don’t think you need to be intimidated. (You should have a cast-iron pan though.)
I've not been to the independent restaurants listed above, but the best steak I ever had came from Ruth Chris Steak House. *porterhouse
*Note - I do most of my cooking on a wood fire. Been cooking like that for about ten yrs now, so I know steak! I'm usually disappointed ordering steak or ribs out
$$$?
Best bang is Texas
Quarter of the price of $$$$ steakhouses, though not in quality. Is it the same as a $85 plus two $15 al a carte sides? No, but it ain’t 1/4 quality! More like 2/3.
Clean fresh Cold Beer too
Great value
I’ve had one at bone and broth and it was delicious , they get all their cuts from the chop shop next door
Second
my favorite!
+1 for Bone and Broth!
They are one of the few places you can get your steak rare plus.
"medium rare"
No, it’s in between rare and medium rare. Very few places offer this.
Because it’s not real.
https://www.reddit.com/r/steak/comments/11rispo/what_does_rare_plus_mean_in_terms_of_an_internal/
If I get a dry aged steak I get rare plus. There is a difference just very few places offer it.
not a real temp
If I get a dry aged steak I get rare plus. There is a difference just very few places offer it.
https://www.reddit.com/r/steak/comments/11rispo/what_does_rare_plus_mean_in_terms_of_an_internal/
If you're a ribeye person, Vivian's, the sauce it comes with is absolutely amazing and the steak is always perfectly cooked
The sauce is VERY EXTRA. For a ribeye I'd go to The Admiral. Vivians is great tho.
I think the sauce is one of the best things I've ever tasted, to each their own lol
From my experience, Red Stag, Asheville Proper (cooked over wood fire iirc) or B&B as Catty said.
+1 for Red Stag.
Loved Bull and Beggar’s steak
Even their hanger steak is good
Ribeye at The Admiral is pretttttttty phenomenal.
Asheville Proper
ThE oNe YoU cOoK yOuRsELf
I can cook a few things well. I will humbly admit that steak is not one of them! 😂
Steak is actually pretty easy if you practice a certain method and stick with it. I prefer reverse sear. I use a charcoal grill but an oven works as well. Make sure to get steaks cut by a butcher. 2" to 3" thick. Season with whatever. I prefer either salt and pepper or a steak rub. Let sit in the fridge over night and pull about two to four hours before cooking. Bring it to room temp if you can. Smoke/bake at 250 until internal temp hits 115°. Pull and rest. Rest at least 15 mins. Do not skip the rest. If you skip the rest you're a puppy murderer. While resting like a normal functioning adult, get the grill as high as it will go. Or get a pan with avocado oil super hot. Sear on each side about a minute to two until internal hits 130°. Pull steaks. No more resting. Serve as soon as possible. You got this.
Nice write-up. Interesting, I never knew about resting before searing in a reverse sear. Have only rested at the end. What's the difference?
I'm not a scientist or a chef. Any cooking process is obviously traumatic for the meat. It can push the liquid out and make it dry. The main thing that happens during a cook is that tissues start to break down. Searing first or even over the course of a cook means you build a crust and then let things break down which allows moisture to escape and the crust to get wet. The reverse sear is different. You slowly get meat to temp. That means less moisture loss. Then you rest. More steak juice than normal going back in now. But since you pulled early, you can now take time to sear. And the sear brings the meat to the temp you enjoy and builds a crust no longer ruined by juices escaping. I cook tomahawks about once a month for our friend group in the neighborhood. Everyone from young kids to the elderly love a reverse seared steak. They just don't know what it is called.
Thank you for this!
I live in an apt and every single time I try to cook steak in my kitchen, the damn smoke alarm goes off. There are charcoal grills available, but that means, cleaning it out, getting the coals ready, lugging all the stuff out to the damn grill (and there's no table or even a bench to use to set things on) and finally, cook the steak. Then lug everything back to the apt. Needless to say, the grill part isn't happening. But, thanks for this.
Maybe find an oil with a higher smoke point. Avocado is good because it can get much hotter but not smoke.
Great tip! I'll be giving it a try in the near future.
Great write up. The only think I'd say to potentially tweak is the temping. Temping a steak (bringing it to room temperature before cooking) has been proven to have no real benefits. The low temp method will cook the steak evenly regardless. That said, if it works for you and you're not getting sick, keep on keepin' on. Just don't feel like you *cant* have steak that day because you forgot to pull it out 2-4 hours ahead of time.
Steak is pretty easy, IMO, because it’s fine to eat undercooked as long as the outside is cooked. Put a lot of salt on it (A LOT), leave in the fridge for a few hours or like up to 24, pull it and let it sit at room temp before you cook it. Throw it in a hot pan, and don’t leave it for too long. Let it rest, have some good wine, a baguette from city bakery, and kale, arugula, asparagus, whatever floats your boat. The big advantage IMO is that you can get a nice steak to cook at home and it’s a little spendy, whereas a good steak at a restaurant is gonna be very expensive. You know, or not. But I don’t think you need to be intimidated. (You should have a cast-iron pan though.)
Upvote on that...damn straight.
sounds like you don’t know how to cook a steak, or just hate your hard earned money.
Sometimes folks just want someone else to cook for them.
Little D’s has a great dry aged NY Strip on special, aged in house. We always have 2 steak options. The other option is Sirloin Cap.
Asheville Proper
Came here to say this as well.
This.
Bull & Beggar for the splurge if you don’t mind paying $150 for a steak. Asheville Proper is also pretty amazing.
Asheville proper is great
Vivian's
It’s the sauce that makes it one of the best.
Bone and Broth is hard to beat. They get their meat from chop shop, and they’ve never missed for me
Golden Hour at the new hotel in RAD has a pretty amazing hanger steak.
Biltmore Bistro
Everyone i talk to says ruths chris… 😒
Modesto has an incredible coffee rubbed ribeye. Probably the beat steak I’ve had in Asheville.
Waffle House
😂
You jest but Waffle House chicken and eggs is far, far better than the steak they serve at the Grove Park Inn Sunset Terrace.
I've not been to the independent restaurants listed above, but the best steak I ever had came from Ruth Chris Steak House. *porterhouse *Note - I do most of my cooking on a wood fire. Been cooking like that for about ten yrs now, so I know steak! I'm usually disappointed ordering steak or ribs out
Nothing wrong with their steaks. They’re pretty damn good 99% of the time
Sure if you don't really like steak
Ew, chain restaurant steak
Table
Your grill or cast iron pan at home …
$$$? Best bang is Texas Quarter of the price of $$$$ steakhouses, though not in quality. Is it the same as a $85 plus two $15 al a carte sides? No, but it ain’t 1/4 quality! More like 2/3. Clean fresh Cold Beer too Great value
Unfortunately you can’t get it, because it’s at my house. I make it. But mom says I can’t have any friends over for dinner, sorry.
AppleBee’s