tag:blogger.com,1999:blog-15897188.post8099261221877702044..comments2011-12-16T19:40:21.768-05:00Tiny Urban Kitchenhttp://www.blogger.com/profile/11228099508714697864noreply@blogger.comBlogger30125tag:blogger.com,1999:blog-15897188.post-31648392557267404212011-12-16T19:40:21.769-05:002011-12-16T19:40:21.769-05:00First time I ever made a steak and I nailed it!  Impressed my husband who is the steak-master.  Msmyth71noreply@blogger.comtag:blogger.com,1999:blog-15897188.post-11704325252181646202011-06-20T19:15:11.427-05:002011-06-20T19:15:11.427-05:00Excellent! Glad it worked out so well for you. :)Jen @ Tiny Urban Kitchenhttp://www.tinyurbankitchen.com/noreply@blogger.comtag:blogger.com,1999:blog-15897188.post-12250644010211278392011-06-20T11:25:40.538-05:002011-06-20T11:25:40.538-05:00I tried this recipe last night and it was PERFECT. The best steak I&#39;ve ever made. Thank you!! Donnahttp://kiteride.wordpress.com/noreply@blogger.comtag:blogger.com,1999:blog-15897188.post-88948669883616610862011-04-02T09:54:23.231-05:002011-04-02T09:54:23.231-05:00hey...i know that grill pan......it&#39;s Mario Batali&#39;s panini press thing right?...HAHAH...cool. :)...and the steaks look so good on the last picture (well, on all pictures...but the last picture.....yummmmm) i&#39;m having a hard time getting that nice pink color uniformed all throughout the meat like yours. I&#39;ll try this method tomorrow....though Im pretty sure its gonna turn out great :)) HHAHAhachineseguyeatingpaellanoreply@blogger.comtag:blogger.com,1999:blog-15897188.post-7229132665349277182010-07-01T21:09:27.287-05:002010-07-01T21:09:27.287-05:00That&#39;s fantastic! Thanks for sharing. I&#39;m sure your &quot;real&quot; steaks will turn out even more amazing.jentinyurbankitchennoreply@blogger.comtag:blogger.com,1999:blog-15897188.post-68490820291719387202010-07-01T20:51:47.255-05:002010-07-01T20:51:47.255-05:00I tried this method two days ago. <br />OMG they were fabulous!<br />Some of the BEST meat I have ever had , and it was just super market steaks , today I am trying it with real steaks.Evanoreply@blogger.comtag:blogger.com,1999:blog-15897188.post-81164257634601415012010-06-15T07:58:25.673-05:002010-06-15T07:58:25.673-05:00Awesome! I&#39;ve never tried it with bone-in. Glad to hear that it worked! I&#39;ve been messing around with sous-vide lately, but if I ever start feeling bad about cooking in plastic (and I do sometimes wonder about it), I&#39;ll definitely come back to this method. :) Happy steak eating!jentinyurbankitchennoreply@blogger.comtag:blogger.com,1999:blog-15897188.post-20078716975577507272010-06-15T07:53:56.479-05:002010-06-15T07:53:56.479-05:00Tried this technique last night with a huge piece of bone-in rib eye last night. It was amazing! Thanks for sharing :)Dhale B. @ Culinary Musingsnoreply@blogger.comtag:blogger.com,1999:blog-15897188.post-50813352111746287212010-06-05T19:22:07.225-05:002010-06-05T19:22:07.225-05:00Great tip! I also have a tiny (windowless) urban kitchen and love using a grill pan but hate the smoke situation. I&#39;ll definitely be trying this next time.Sarahhttp://www.theamateursdish.comnoreply@blogger.comtag:blogger.com,1999:blog-15897188.post-35448691763113809232010-03-01T20:10:55.392-05:002010-03-01T20:10:55.392-05:00Cait - sorry to hear that your steak didn&#39;t turn out. Yeah, I think it helps A LOT to have thick steaks. Also make sure the steaks are fully defrosted as well! Best of luck next time!Tiny Urban Kitchenhttp://www.blogger.com/profile/11228099508714697864noreply@blogger.comtag:blogger.com,1999:blog-15897188.post-31744514363139295852010-03-01T18:57:24.360-05:002010-03-01T18:57:24.360-05:00Mine didn&#39;t come out nearly as lovely as yours (at least on the inside). I think it&#39;s mostly fault on my part -- my steaks had been in the freezer for a while, they were much thinner than these, and I have trouble cooking on a stovetop (I burn EVERYTHING) <br />I may have to repeat the experiment with my resident steak buff, hopefully he can do a better job!Caithttp://www.blogger.com/profile/10972396478590517953noreply@blogger.comtag:blogger.com,1999:blog-15897188.post-39075679977432182432010-02-24T11:57:21.344-05:002010-02-24T11:57:21.344-05:00Everything about this is fantastic. Your photos, your description and your advice is so, so helpful. I loved this so much I shared it with my readers at www.steak-enthusiast.com.<br /><br />Thanks and keep up the great work!Steak Enthusiasthttp://www.steak-enthusiast.comnoreply@blogger.comtag:blogger.com,1999:blog-15897188.post-31418942885769560422010-01-01T19:00:35.549-05:002010-01-01T19:00:35.549-05:00I don&#39;t usually eat a lot of red meat either, but after (re)reading this post again, I really want some steak now!Joyhttp://www.blogger.com/profile/01693692430454256354noreply@blogger.comtag:blogger.com,1999:blog-15897188.post-79727783700660686252009-12-24T19:12:47.441-05:002009-12-24T19:12:47.441-05:00OMG! I just tried the method...i went to my favorite butcher and bought one 2+weeks aged ribeye and one porter house...and using your method not only did my steaks come out perfect! it is also less messy then my previous attempts!!!! thank you so much.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-15897188.post-77396334974828515782009-10-23T17:41:31.468-05:002009-10-23T17:41:31.468-05:00I used this method for the second time tonight. The first was 2 weeks ago with a stove-top grill pan, tonight was skillet seared. Each time was a delicious success!<br /><br />The grill pan caused a bit more smoke than the skillet, but they cooked to exactly my desired temperature and I don&#39;t think I&#39;ll ever go back to cooking steaks any other way from now on!urban bohemianhttp://www.blogger.com/profile/03548621558290451771noreply@blogger.comtag:blogger.com,1999:blog-15897188.post-65909084952298218342009-10-05T21:14:03.448-05:002009-10-05T21:14:03.448-05:00What beautifully marbled steaks and such an interesting technique. I&#39;m going to share this with my hubby so that he can try it next time. Thanks!gagahttp://www.blogger.com/profile/11642302299460408624noreply@blogger.comtag:blogger.com,1999:blog-15897188.post-52272392676079239592009-09-27T16:57:08.395-05:002009-09-27T16:57:08.395-05:00All I can say is I won the title of House Cheff just by doing this. All in all it was 6 people at 80 bucks in meat. Plus there&#39;s no price for so many compliments. ;)DAVI ARAUJOhttp://www.blogger.com/profile/06049249398560209075noreply@blogger.comtag:blogger.com,1999:blog-15897188.post-37328824208320865242009-09-17T22:40:45.778-05:002009-09-17T22:40:45.778-05:00Ava - thanks so much for sharing that tidbit! I guess it makes sense, the longer it sits in that low temperature, the longer the enzymes can break down those fibers resulting in ULTRA tender meat. YUM!!jgleehttp://www.blogger.com/profile/11228099508714697864noreply@blogger.comtag:blogger.com,1999:blog-15897188.post-10772290839141239252009-09-17T22:36:13.920-05:002009-09-17T22:36:13.920-05:00Just tried this method last night after reading about it, but instead of leaving them in there at 275, I lowered it to 200 and left my ribeye steaks in there for about a half hour before I pan seared them, since I had a lot of time before my guests were coming over. I didn&#39;t let them get pink on the outside like in the post, but they came out AMAZINGLY delicious and tender. And it had the crispiest fat ever on the edge. Delicious, and I&#39;ll never make my steaks any other way again!Avahttp://www.blogger.com/profile/09848654494891819151noreply@blogger.comtag:blogger.com,1999:blog-15897188.post-17756889830229913052009-09-16T12:51:11.918-05:002009-09-16T12:51:11.918-05:00Anonymous - thanks for the tip! Maybe I&#39;ll try that next time and see if it works. I have both cast iron and griddle pan. Maybe I can do a cook-off of the two methods. :)Jen (Tiny Urban Kitchen)http://www.tinyurbankitchen.com/noreply@blogger.comtag:blogger.com,1999:blog-15897188.post-28578501164526925302009-09-16T12:06:39.684-05:002009-09-16T12:06:39.684-05:00You get even less smoke if you don&#39;t heat the oil in the pan but instead brush the oil directly on to the steak. Obviously this works only in a griddle pan.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-15897188.post-49796932510807250022009-09-16T09:40:39.723-05:002009-09-16T09:40:39.723-05:00From someone who has set off the fire alarm at least 5 times in the last 2 months in our new apartment, this was a great read! I think I will try this with some steaks we have later in the week. Great post! :)Jesshttp://www.blogger.com/profile/07379815857197019596noreply@blogger.comtag:blogger.com,1999:blog-15897188.post-3499151043651272832009-09-16T09:17:59.426-05:002009-09-16T09:17:59.426-05:00Livia - the template is at the bottom of the blog, I think it&#39;s called Wild Birds by ourblogtemplate.com<br /><br />Beef is rated based on marbling and age. Younger &amp; more marbled is better because it yields a more juicy and flavorful steak. Prime is best(only 2% of all beef is rated so highly), choice is next, and select is third. Lower grades are used in processed foods (frozen burritos, hamburgers, and the like).<br /><br />Snikt - yes, these temperatures are in fahrenheit.Jen (Tiny Urban Kitchen)http://www.tinyurbankitchen.com/noreply@blogger.comtag:blogger.com,1999:blog-15897188.post-43682013182973101812009-09-16T06:15:46.860-05:002009-09-16T06:15:46.860-05:00Brilliant post. I love stake, and i think you&#39;ve just made it even better!<br /><br />Quick Q though, i&#39;m assuming those temps are In Fahrenheit? We work off Centigrade across the pond so just checking.<br /><br />Thanks!snikthttp://www.blogger.com/profile/02891330942219234490noreply@blogger.comtag:blogger.com,1999:blog-15897188.post-78799438142246952552009-09-15T13:17:47.020-05:002009-09-15T13:17:47.020-05:00Wow, awesome post. Thanks for posting this method, I never would have thought to roast steaks and then sear. Great photos too...Hungry Doghttp://www.blogger.com/profile/09176958081093165894noreply@blogger.com