Cooking steak very rare at home

[leftover_salmon]

Thanks for the videos. The Gordon Ramsay one looks like the way to go for me...still, all the flames in that third video concern me.

 

[ConcernedParent]

Originally Posted by leftover_salmon

Thanks for the videos. The Gordon Ramsay one looks like the way to go for me...still, all the flames in that third video concern me.

I've never gotten flames that high before

. And even then, whats the big deal?

 

[Cavalier]

Originally Posted by Working Stiff

But in this case, we want the meat to cook unevenly - the goal is to sear the outside while leaving the middle raw.


Yeah, that's why letting it warm up seen counterituitive to me, but apparently it's clearly the proper way to cook it.

 

[chas]

It is a good idea to get the steak to room temp. If you have a normal home stove/oven then the best way to get the pan hot is to put a cast iron skilet in a 500+ degree oven for 20 minutes. Then take it out and put it on top of a full blast stove. Oil the steak only - no oil in the pan. Put the steak in the pan, flip it after 3-4 minutes (depending on thickness) and put the whole thing back in the 500+ degree oven until it reaches desired doneness. For very rare this is only a few minutes.

 

[SkinnyGoomba]

Well starting to see all things I've been messing up and I'm taking notes.

 

[blackjack]

Originally Posted by Working Stiff

But in this case, we want the meat to cook unevenly - the goal is to sear the outside while leaving the middle raw.

To the OP, be sure to buy your steaks thick - I like ~ 2 inches. It should then be no problem to cook it black and blue in a smoking hot cast iron pan.

I realize I did not fully understand what went behind the cooking of a blue steak. I discovered that many refrigerate the steak before cooking it "black & blue" or "Pittsburgh Rare".

A helpful visual guide (I noticed some of the how to videos on youtube failed to show the correct degree of doneness in their demonstrations):

 

[kwilkinson]

Where did you get that picture? That rare seems a touch too rare.

 

[A Y]

I've used this method with good results (discussed in another thread):

http://forums.egullet.org/index.php?...a-thick-steak/

It's not hard, and easy to get right.

--Andre

 

[blackjack]

Originally Posted by kwilkinson

Where did you get that picture? That rare seems a touch too rare.

From here: http://www.hilltopsteaks.com/index.p...page=page&id=4

Here is another visual guide:

 

[pebblegrain]

a perfect medium rare can be tricky sometimes. OTOH, very rare on the inside is easy. I often do it by accident

get a super hot skillet.
put your steak in.
when at the desired brownness, turn
when at the desired brownness on side 2, remove

If you want to get extra scientific, use 2 skillets. have the 2nd skillet ready and hot to do side 2.

Another trick is to use refrigerator temperature steaks. not room temp.

If you have a grill with a charcoal chimney, you can actually grill on the chimney alone. the heat is like a foundry...

 

[DNW]

Originally Posted by blackjack

I realize I did not fully understand what went behind the cooking of a blue steak. I discovered that many refrigerate the steak before cooking it "black & blue" or "Pittsburgh Rare".

A helpful visual guide (I noticed some of the how to videos on youtube failed to show the correct degree of doneness in their demonstrations):

Originally Posted by blackjack

From here: http://www.hilltopsteaks.com/index.p...page=page&id=4

Here is another visual guide:

These two pics are the exact same one, with a bit of pshop action in between. Not sure which is the original.

 

[itsstillmatt]

Not sure why somebody wants steak black and blue. It doesn't taste very good that way. Also not sure why the pics above show such strong delineation between the overcooked and undercooked parts of the steak. That is just incorrect cooking.

IMO, there are lots of problems with all of the above advice, but whatever...

 

[leftover_salmon]

Originally Posted by iammatt

Not sure why somebody wants steak black and blue. It doesn't taste very good that way.

I'm not sure why you're in a position to comment on what I think tastes good.

 

[DNW]

Originally Posted by iammatt

Not sure why somebody wants steak black and blue. It doesn't taste very good that way. Also not sure why the pics above show such strong delineation between the overcooked and undercooked parts of the steak. That is just incorrect cooking.

IMO, there are lots of problems with all of the above advice, but whatever...

Maybe his highness should come down from the throne and teach us commoners how to eat good.

 

[kwilkinson]

Originally Posted by iammatt

Not sure why somebody wants steak black and blue. It doesn't taste very good that way. Also not sure why the pics above show such strong delineation between the overcooked and undercooked parts of the steak. That is just incorrect cooking.

IMO, there are lots of problems with all of the above advice, but whatever...

+ Lemniscate