Actually, people searing steaks usually drastically overestimate how hot a pan needs to be. A good sear can be gotten at medium high heat, but you have to have the appropriate pan. Thin, nonstick pans and the like lose their heat when a cool steak is placed on it. Cast iron pans hold their temp easily. With a 1.5” thick steak, if you crank it to high heat, you’re gonna get a blackened char with raw center.
THat’s what I’m working with.
I sear if really quick and throw it in the oven. The steaks are very thick
Very bad for the pan, but willing to sacrifice to make the steak good
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Yeah - when you place a room temp steak in it, you’re cooling the pan down, so you need to have a high heat pan, but it doesn’t make for an even crust and even inside. It’s possible to make it work of course, but thin pans aren’t made for thick steaks.
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While we are on the topic of buying bulk meats. I encourage everyone to buy a whole chicken and segmenting it rather than buying separate parts. I don’t know what they do at stores when they cut those birds up but they are completely different when cut from a carcass.
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Figuring out I could get a whole chicken from Costco for $4.99 vs an 8 piece “whole chicken” for $10+ has been a gamechanger.
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Learned a valuable lesson tonight. If you meal prep perfectly grilled New York strips while hungry… you’re gonna be short some meat 
Did 9oz (cooked weight) per meal. Gonna be short a little so I guess I’ll have a healthy chick fila breakfast one day lol
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Gorgeous
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I have two cast iron pans. One of them pre WW2 with matching lid. IMO, they are an item that makes one a better cook. Just so much easier to hold a temperature.
When those bad boys are full of food, picking one up to serve is actually somewhat difficult. Need strong hands and forearms.
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I do this on a regular basis because the Meijer by me puts pork roasts on sale for 0.99/lb once a month. I cut them thin enough to fry 'em up in our cast iron skillet without roaching the outside. They taste fresher too because they’re not as oxidized as the pre-cut ones.
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I respectfully submit that the best way to cook tomahawks is 6 hours in the sous vide followed by a quick turn on a very hot Weber. These are 3kg’s each…
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That’s awesome!!!
That second picture is the definition of meathead
I really wanted to say I like your meat. But seriously, that looks delicious
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Served with a side of salt-and-chilli Welsh spare ribs (pork is a vegetable in my household!)
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Let’s not risk making @Edgy jealous!
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Haha!
Shes right tho - that is some healthy looking meat -
no homo (I can still say that, right?)
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I have yet to find a way to make these taste good. I’ve tried with ones from Costco, Publix and the local farmars market- all dry and chalky despite more butter and less cooking time
It’s always better ginger flavored
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~blush~
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Yeah, who are the dicks who designed them all with tiny handles?
You can prefer charcoal all you want, and my favorite is wood charcoal, so I’m with you, but searing and baking not only doesn’t take taste away, it keeps more of the juices in the steak.
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Maybe I’m doing it wrong. I know mine were pretty lack luster, and restaurant steaks as well. I’ve eatin other people steaks like that and while good, still doesn’t taste as good.
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