Ever since I discovered the free-range Australian
frozen ribeye steaks at Trader Joe's, I've been
eating them almost every day. (Actually, I eat
one steak over two days.)

I'm wondering if anyone has any suggestions to
improve my technique. I do the following:

On the previous day, move the steak from the
freezer to the refrigerator.

Early the next morning, heat up my big cast iron
pot with lid over my last remaining functional
stovetop burner, on high.

After several minutes, put in the steak. When
I take off the lid to put the steak in, there
should be smoke. I do not add any oil or fat.

After two minutes, flip. The steak should have
nice browning on one side.

After another two minutes, remove steak and
set aside to rest. The steak should have nice
browning on both sides. If it's going to be
a hot day, I complete this part early enough
that I can set up my fan and draw in the cool
morning air before the sun comes up. I try
to replace all of the smoky warm air in the
house before the outside air begins to heat up.

After resting, I usually tear off some of the
meat and eat it warm. The meat should be cooked
gray 2-3 millimeters depth from the surface,
but very rare internally. The remaining meat
goes into the refrigerator to be eaten the next
day.

After cutting off the outside fat and gristle,
I slice the steak into strips and eat it with
Trader Joe's Dijon mustard -- I could not find
it on my last visit to TJ's. If necessary,
I'll fall back on Maille or some other good
brand.

On Sat, 19 May 2007 18:54:45 -0700, Mark Thorson >
wrote:


>I'm wondering if anyone has any suggestions to
>improve my technique. I do the following:

>Early the next morning, heat up my big cast iron
>pot with lid over my last remaining functional
>stovetop burner, on high.

James Beard has instructions almost exactly as you have done it... The
only thing different in his version, is to sprinkle a bit of salt on
the hot cast iron pan. Kosher salt works well for this.
I don't think he uses a lid though...

Christine

On May 19, 8:54 pm, Mark Thorson > wrote:
> Ever since I discovered the free-range Australian
> frozen ribeye steaks at Trader Joe's, I've been
> eating them almost every day. (Actually, I eat
> one steak over two days.)
>
> I'm wondering if anyone has any suggestions to
> improve my technique. I do the following:
>
> On the previous day, move the steak from the
> freezer to the refrigerator.
>
> Early the next morning, heat up my big cast iron
> pot with lid over my last remaining functional
> stovetop burner, on high.
>
> After several minutes, put in the steak. When
> I take off the lid to put the steak in, there
> should be smoke. I do not add any oil or fat.
>
> After two minutes, flip. The steak should have
> nice browning on one side.
>
> After another two minutes, remove steak and
> set aside to rest. The steak should have nice
> browning on both sides. If it's going to be
> a hot day, I complete this part early enough
> that I can set up my fan and draw in the cool
> morning air before the sun comes up. I try
> to replace all of the smoky warm air in the
> house before the outside air begins to heat up.
>
> After resting, I usually tear off some of the
> meat and eat it warm. The meat should be cooked
> gray 2-3 millimeters depth from the surface,
> but very rare internally. The remaining meat
> goes into the refrigerator to be eaten the next
> day.
>
> After cutting off the outside fat and gristle,
> I slice the steak into strips and eat it with
> Trader Joe's Dijon mustard -- I could not find
> it on my last visit to TJ's. If necessary,
> I'll fall back on Maille or some other good
> brand.

I'd trim off some of the outside fat before cooking, and render that
for fat to fry in.

--Bryan

Christine Dabney wrote:
> On Sat, 19 May 2007 18:54:45 -0700, Mark Thorson >
> wrote:
>
>
>> I'm wondering if anyone has any suggestions to
>> improve my technique. I do the following:
>
>> Early the next morning, heat up my big cast iron
>> pot with lid over my last remaining functional
>> stovetop burner, on high.
>
> James Beard has instructions almost exactly as you have done it... The
> only thing different in his version, is to sprinkle a bit of salt on
> the hot cast iron pan. Kosher salt works well for this.
> I don't think he uses a lid though...
>
> Christine

Pressing some garlic into the steak is another option. I never use a lid.

Jill

In article >,
Mark Thorson > wrote:

> (Actually, I eat
> one steak over two days.)

I'm more of a glutton than you are. The steak doesn't survive for more
than twenty minutes.

> After several minutes, put in the steak. When
> I take off the lid to put the steak in, there
> should be smoke. I do not add any oil or fat.

I cook mine in an open cast iron skillet. I add salt to the bottom of a
dry skillet so that about fifty percent appears white. Then I wait till
the skillet is piping hot. My salt actually starts to change color. I
suppose it's because I don't clean the skillet well enough.

> After two minutes, flip. The steak should have
> nice browning on one side.

Yep. Depending on the thickness of the steak. That'd be about three
quarters of an inch to my cooking method. I'll go three minutes per side
for an inch thick steak and toss the thing in a hot oven for even
thicker ones for three or four minutes. Toss some butter and mushrooms
in the hot pan after extracting the steak for an excellent topping.

> After cutting off the outside fat and gristle,
> I slice the steak into strips and eat it with
> Trader Joe's Dijon mustard -- I could not find
> it on my last visit to TJ's. If necessary,
> I'll fall back on Maille or some other good
> brand.

I like the fat. I don't like gristle. Just a bit of crisp fat on an
occasional piece is just the ticket for me. I don't expect to make the
national list for longevity anyway.

leo

--
<http://web0.greatbasin.net/~leo/>

"Leonard Blaisdell" > wrote in message
...
> In article >,
> Mark Thorson > wrote:
>
>> (Actually, I eat
>> one steak over two days.)
>
> I'm more of a glutton than you are. The steak doesn't survive for more
> than twenty minutes.
>
>> After several minutes, put in the steak. When
>> I take off the lid to put the steak in, there
>> should be smoke. I do not add any oil or fat.
>
> I cook mine in an open cast iron skillet. I add salt to the bottom of a
> dry skillet so that about fifty percent appears white. Then I wait till
> the skillet is piping hot. My salt actually starts to change color. I
> suppose it's because I don't clean the skillet well enough.
>
>> After two minutes, flip. The steak should have
>> nice browning on one side.
>
> Yep. Depending on the thickness of the steak. That'd be about three
> quarters of an inch to my cooking method. I'll go three minutes per side
> for an inch thick steak and toss the thing in a hot oven for even
> thicker ones for three or four minutes. Toss some butter and mushrooms
> in the hot pan after extracting the steak for an excellent topping.
>
>> After cutting off the outside fat and gristle,
>> I slice the steak into strips and eat it with
>> Trader Joe's Dijon mustard -- I could not find
>> it on my last visit to TJ's. If necessary,
>> I'll fall back on Maille or some other good
>> brand.
>
> I like the fat. I don't like gristle. Just a bit of crisp fat on an
> occasional piece is just the ticket for me. I don't expect to make the
> national list for longevity anyway.
>
> leo
>
> --
> <http://web0.greatbasin.net/~leo/>

Good fillet steak eat raw

Leonard Blaisdell said...

> In article >,
> Mark Thorson > wrote:
>
>> (Actually, I eat
>> one steak over two days.)
>
> I'm more of a glutton than you are. The steak doesn't survive for more
> than twenty minutes.


1st steak meal is knife 'n' forked with side dishes, etc.

1st leftover steak meal is sliced and sandwiched on toast.

2nd leftover steak (if any) meal is food processed into bits and added to
scrambled eggs or in a cheese omelet.

Andy

One time on Usenet, Mark Thorson > said:

> Ever since I discovered the free-range Australian
> frozen ribeye steaks at Trader Joe's, I've been
> eating them almost every day. (Actually, I eat
> one steak over two days.)

It must be nice to live close to a TJ's or Whole Foods -- I'd
have to go all the way to Seattle to check them out. Maybe when
the baseball (Little League) season is over.

> I'm wondering if anyone has any suggestions to
> improve my technique. I do the following:
>
> On the previous day, move the steak from the
> freezer to the refrigerator.
>
> Early the next morning, heat up my big cast iron
> pot with lid over my last remaining functional
> stovetop burner, on high.

I only have one suggestion, and I apologize if someone has
already posted it, but you definitely need some salt in
that pan while it's heating.

> After several minutes, put in the steak. When
> I take off the lid to put the steak in, there
> should be smoke. I do not add any oil or fat.

<snip>

Good! Any fat or oil would just ruin it...

--
Jani in WA

You are definitely on the right track. Here's the method I've found
that results in the closest you'll get to what you get at a true
steakhouse.

1. Allow the steak to come to/or close to room temperature before
cooking.
2. Preheat your oven to the highest temp it will go.
3. Season Steak w/ salt and pepper
4. Heat cast iron skillet to med high/high
5. Sear the steak on one side in the hot skillet for 1-2 minutes. Flip
and place in your super heated oven.
6. Depends on thickness of course, but at 550, usually ends up being
2-3 minutes at most for med-rare in the oven.
7. Remove steak to warmed plate, top with high quality unsalted butter
such as Plugra or Kerrygold (available at Tj's as well), tent with
foil and allow juices to rest.
8. Enjoy! This simple method is what I almost always use these days
when cooking Prime grade or other high quality cuts. It's a simple
preparation that allows the quality of the beef to shine through.


On May 19, 6:54 pm, Mark Thorson > wrote:
> Ever since I discovered the free-range Australian
> frozen ribeye steaks at Trader Joe's, I've been
> eating them almost every day. (Actually, I eat
> one steak over two days.)
>
> I'm wondering if anyone has any suggestions to
> improve my technique. I do the following:
>
> On the previous day, move the steak from the
> freezer to the refrigerator.
>
> Early the next morning, heat up my big cast iron
> pot with lid over my last remaining functional
> stovetop burner, on high.
>
> After several minutes, put in the steak. When
> I take off the lid to put the steak in, there
> should be smoke. I do not add any oil or fat.
>
> After two minutes, flip. The steak should have
> nice browning on one side.
>
> After another two minutes, remove steak and
> set aside to rest. The steak should have nice
> browning on both sides. If it's going to be
> a hot day, I complete this part early enough
> that I can set up my fan and draw in the cool
> morning air before the sun comes up. I try
> to replace all of the smoky warm air in the
> house before the outside air begins to heat up.
>
> After resting, I usually tear off some of the
> meat and eat it warm. The meat should be cooked
> gray 2-3 millimeters depth from the surface,
> but very rare internally. The remaining meat
> goes into the refrigerator to be eaten the next
> day.
>
> After cutting off the outside fat and gristle,
> I slice the steak into strips and eat it with
> Trader Joe's Dijon mustard -- I could not find
> it on my last visit to TJ's. If necessary,
> I'll fall back on Maille or some other good
> brand.

On May 19, 9:54?pm, Mark Thorson > wrote:
> Ever since I discovered the free-range Australian
> frozen ribeye steaks at Trader Joe's, I've been
> eating them almost every day. (Actually, I eat
> one steak over two days.)
>
> I'm wondering if anyone has any suggestions to
> improve my technique. I do the following:
>
> On the previous day, move the steak from the
> freezer to the refrigerator.

Once frozen they're ruined to the point that no cooking technique can
save them other than stew... frozen ribeye is good for beef pot pies.

Sheldon

wrote:

> You are definitely on the right track. Here's the method I've found
> that results in the closest you'll get to what you get at a true
> steakhouse.
>
> 1. Allow the steak to come to/or close to room temperature before
> cooking.
> 2. Preheat your oven to the highest temp it will go.
> 3. Season Steak w/ salt and pepper
> 4. Heat cast iron skillet to med high/high
> 5. Sear the steak on one side in the hot skillet for 1-2 minutes. Flip
> and place in your super heated oven.

If one has not already done so try searing the steak in just a bit of
grape seed oil, i did this by accident once, or rather, i wanted to fry
a steak and the only oil i had on hand was grape seed oil, i was so
pleased with the cooking of beef in grape seed oil i don't do it any
other way now, if pan frying.

> 6. Depends on thickness of course, but at 550, usually ends up being
> 2-3 minutes at most for med-rare in the oven.
> 7. Remove steak to warmed plate, top with high quality unsalted butter
> such as Plugra or Kerrygold (available at Tj's as well), tent with
> foil and allow juices to rest.
> 8. Enjoy! This simple method is what I almost always use these days
> when cooking Prime grade or other high quality cuts. It's a simple
> preparation that allows the quality of the beef to shine through.
>

In article >,
Joseph Littleshoes > wrote:

> If one has not already done so try searing the steak in just a bit of
> grape seed oil, i did this by accident once, or rather, i wanted to fry
> a steak and the only oil i had on hand was grape seed oil, i was so
> pleased with the cooking of beef in grape seed oil i don't do it any
> other way now, if pan frying.

I always use Grapeseed oil for steaks if I have it on hand. It has a
higher smoke point than many oils so you can get it hotter. :-)

I've been out for awhile so used peanut oil last time with just a little
evoo, and it worked ok, but grapeseed really works better.

I have to go to Austin to get it at the Greek Market for a decent price.
If I get it at Phonecia, it's less expensive than Olive Oil.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

Joseph Littleshoes wrote:
>
> If one has not already done so try searing the steak in just a bit of
> grape seed oil, i did this by accident once, or rather, i wanted to fry
> a steak and the only oil i had on hand was grape seed oil, i was so
> pleased with the cooking of beef in grape seed oil i don't do it any
> other way now, if pan frying.

I pan-fry in a cast iron pot without any oil,
and I have no problems with sticking.

On Jul 14, 3:21 pm, Sheldon > wrote:
> On May 19, 9:54?pm, Mark Thorson > wrote:
>
> > Ever since I discovered the free-range Australian
> > frozen ribeye steaks at Trader Joe's, I've been
> > eating them almost every day. (Actually, I eat
> > one steak over two days.)
>
> > I'm wondering if anyone has any suggestions to
> > improve my technique. I do the following:
>
> > On the previous day, move the steak from the
> > freezer to the refrigerator.
>
> Once frozen they're ruined to the point that no cooking technique can
> save them other than stew... frozen ribeye is good for beef pot pies.
>
> Sheldon

Nonsense. Good organicly grown beef steaks even if frozen are about
twice as good as something one buys in a supermarket. Of course they
might be even better unfrozen but it is hard for a small family to eat
an entire beef in a couple of weeks.
John Kane, Kingston ON Canada

Mark Thorson wrote:
> Joseph Littleshoes wrote:
>
>>If one has not already done so try searing the steak in just a bit of
>>grape seed oil, i did this by accident once, or rather, i wanted to fry
>>a steak and the only oil i had on hand was grape seed oil, i was so
>>pleased with the cooking of beef in grape seed oil i don't do it any
>>other way now, if pan frying.
>
>
> I pan-fry in a cast iron pot without any oil,
> and I have no problems with sticking.

Its the flavour the grape seed oil adds to the beef i find fascinating,
such a marked, pronounced difference. I will even marinate beef in grape
seed oil that i am going to use in soup or stew.
--
JL

In article >,
Joseph Littleshoes > wrote:

> Mark Thorson wrote:
> > Joseph Littleshoes wrote:
> >
> >>If one has not already done so try searing the steak in just a bit of
> >>grape seed oil, i did this by accident once, or rather, i wanted to fry
> >>a steak and the only oil i had on hand was grape seed oil, i was so
> >>pleased with the cooking of beef in grape seed oil i don't do it any
> >>other way now, if pan frying.
> >
> >
> > I pan-fry in a cast iron pot without any oil,
> > and I have no problems with sticking.
>
> Its the flavour the grape seed oil adds to the beef i find fascinating,
> such a marked, pronounced difference. I will even marinate beef in grape
> seed oil that i am going to use in soup or stew.
> --
> JL

Interesting idea... I often use olive oil for marinades.

Grape seed oil has a light, slightly sweet flavor.
I've used it in home made salad dressings, or added it to lightly
steamed veggies to get the sesame seeds and herbages to coat better.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson