Best way to cook a steak.

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Weber Grill at the Weber Grill, Chicago

I’ve been eating steak since before I had teeth. Anyway, that’s what my hope is. My thought is my parents would put a freshly grilled steak in the blender and feed it to me in baby food form. However, in my adult form, I’ve adopted the reverse sear method of cooking a steak. It’s very easy and gives you consistently delicious results. Because of this method, my spouse will remind me to never order a steak if we go out to eat.

  1. Purchase a 1″ thick steak. Ribeye or New York Strip is my favorite cut. I’ve been using ButcherBox for a few years. It’s expensive but the quality and convenience are worth it.
  2. Get yourself a quarter sheet rack pan (allows airflow)
  3. Cover the entire steak in coarse kosher salt. This is a wet aging process to pull some of the moisture out of the steak.
  4. Place steak on pan and rack and refrigerate for 8 to 10 hours. (flip it about 4 hours in)
  5. Preheat the oven to 180 degrees. I’ve been using the super smoke setting on my Weber Pellet Grill for about 10-15 mins on a cold steak. The smoke flavor is unreal
  6. Cook in the oven or smoker until the internal temperature reaches 115-120 degrees. This is at the blue rare stage. Pull it sooner if you want a rare steak.
  7. Rest for 10 minutes, you too, you’ve been working hard
  8. Coat the steak in peanut oil and add more seasoning if you like, I suggest Montreal steak or a simple coating of coarse black pepper. You need something to help build a crust.
  9. Heat your grill as hot as it can get. My Weber goes up to 600, but you want a minimum of 500 degrees for searing.
    1. Alt Method: Heat a cast iron skillet as hot as you can, but don’t touch it with your index finger. To know it’s ready, drop a few beads of water in the skillet, if they disappear immediately, then it’s ready.
  10. Sear on both sides for about 45 seconds to 1 minute. While adding a few spoonfuls of ghee to give it some extra juice.
  11. Rest for 10 more minutes.
  12. Eat your steak, it should be nice and medium rare with a nice crust on the outside.