I like steak cooked both ways - seared or grilled.
Is induction stove vs. grill like digital vs. analog?
Is induction stove vs. grill like digital vs. analog?
You need to read Harold McGee.
I reverse sear in the oven, then finish on the cooktop.
Season (salt/garlic/onion) at least 1hr before; overnight uncovered in the fridge preferred
275° for 40min for thick cuts
Pull out at 115°
Sear and baste with butter (add touch of high smoke oil)
Ground pepper after searing
I tried sous-vide, but always came out poor.
I recently bought a pellet smoker and have used it for salmon/chicken/sausage/ribs, haven’t used it for steak yet.
As for cooking frozen, are you talking buying frozen or simply freezing them yourself?
If the latter, season them before and cook them frozen.
America’s Test Kitchen tried it out and cooking frozen helped with reducing banding.
I use about a 1/4 cut and it comes out medium to well done. Definitely a thicker cut would take more time unless thawed first.
But how is a defrosted steak better than a frozen steak?
Yep, cooking steak sets off the smoke detector.
Definitely defrost, you can't season a frozen steak or cook it evenly. The induction cook top is not necessarily an issue but you should check out a couple of youtube demos on how a restaurant line cook does it. Gordon Ramsay has a decent one. On the grill for an ordinary 3/4 - 1" a 2-3min sear on both sides then 6min or so off the heat on the side till about 130F works for me.
How many like 45 day dry-aged steaks?
My understanding has been that very high heat is your friend with steak, and most residential cooktops don't have the BTU's.
I cook indoors and out, but prefer natural wood charcoal. Very hot bed of coals, very close to meat.
Meat dry, and at room temp before putting on grill, covered with plenty of salt. 2-3" filet gets @3 mins on one side, 2-3 mins on other, off to rest for 5-10. Perfect medium rare.
Commercial broiler can be @1000 degrees F, and the finishing ovens are @500, and that's tough to manage in a normal kitchen.
I think this is where @MediumRare can help us amateurs...
Hardwood charcoal is a differrent story.
I use a konro grill with Japanese binchotan charcoal - like 1600 degress, good smoke, minimal and easy to control flame ups! This is the best grill i've used.
My non-exotic harwood lump charcoal gets me up around 1400 degrees, which really does a nice job on thick steaks.
Without enough heat, it turns into more of a baked steak, and that's just not fun for anybody.
Others beats me to it but here it goes:
until 205F in the center
I think you're thinking of smoking temps for brisket, etc.You can't mean this?????
Can't imagine throwing a frozen steak directly into a pan, tho....