I really enjoyed the steak cooking tip and the sauce recommendation! So, if I were to cook a 1-inch thick ribeye, the idea would be to get it to room temp, place on high heat for 1 minute a side/or until a nice crust develops, turn and cook for another minute(ish), and place on a warm plate and wait five minutes. Then repeat until I've achieved my level of desired doneness?
Thanks so much, Ian. And absolutely, but what I recommend is actually cutting out the bringing it to room temp stage. Otherwise what you say sounds as I do it.
I'm not Wil, but the way I read his instruction was that you don't let it come to room temp first – it goes in the hot pan while still cold, but then the rest of your summary is spot on.
Brilliant! I am going to force my husband to read this, which will eliminate a lot of steak frustration this summer. (He does not like my tone of voice when I explain kitchen things to him.) And the simplicity of the sauce is just perfect. Thanks, Wil!
Your anecdote about grilling meat on a lakeshore reminded me of my (still) best steak memory. It was a large chuck steak grilled over lodgepole pine under a graying July 4 evening on Stanley Lake (Idaho) for our daughter’s 8th. It’s the context in which you’re partaking, not the quality.
This is the first I’ve heard of this method, so thank you for sharing it. I’m looking forward to grilling many steaks cooked rare to medium rare this summer!
I’m very interested to try this as I recall you saying you weren’t a big fan of steak. So I figure you must be working pretty hard to get a steak to where you think it’s as good as you can do. I have a really simple way to make steak that is easy, and it works okay, but I’m definitely interested to see how your method goes.
Well remembered. Steak wouldn't normally be my choice at dinner, but it might be my favourite part of service. If we think of the different levels of doneness like points on a target board, I feel this gentler process makes the points a bit bigger. Hope it helps!
Thank you for this, Wil! I’m so bad at cooking steaks, so I took a lot of notes from this lol. I didn’t start eating red meat outside of a very occasional hamburger until my early 20’s and didn’t stop ordering steaks well-done until years after that. Every time I’ve tried to cook a steak it ends up either under-cooked and I end up having to slice it and recook it so I don’t poison myself or it’s so over cooked, I have to chuck it into a stew to make it edible. I loved the tip on using your fingers to figure out doneness. I’ve used thermometers before but I always felt like there had to be a better way. My favorite sauce for steaks is Greek yogurt based with lime juice and an herby green like dill or mint. I love the sour cream sauce you recommended and will try that on my next steak that will hopefully come out perfect now that I have your guidance lol!
I'm so glad. Thanks for letting me know. And I hope this helps! Let me know how you get on. I personally think this method gives lots of control and bigger margin for error.
Lovely stuff, as usual. I hope the reentrée into life on line is going OK – body and spirit both holding up, muscle memory coming back...
Thanks for this – it was super interesting to read about an approach I'd never seen before! Every kitchen I saw where it wasn't sous vide, it was hot pan then cool oven, and definitely a nice long hang on the overshelf. But the approach you're describing makes total sense.
And I'm going to try your condiment with some lamb this weekend!
Ah thanks so much. And yes, the body is just about holding up. I'm telling myself having two kids getting me up at 6am (regardless of my midnight finish) is actually giving me more energy. And as for your oven technique, it's the classic. Basically the same science (hot heat/gentler heat) but I got used to the method I detail out of necessity using a josper grill and I really came to enjoy it. Really appreciate the message. Hope you're well!
There's definitely that point where if you're sleeping very little you feel like you have a ton of energy! I'm cheering for you. The popups on my side are making me feel like I can work line again.
I was today years old when I found out about Josper grills, thank you for introducing that company to me! Back in like 2015, we had an absolutely life-changing meal at Firedoor in Sydney, and today I realized that was what they were using in the kitchen.
Have you ever done the "human rotisserie" method of high heat cooking? Just flip/rotate every 30-60 seconds till done?
Thanks, so much. Right back at you with the popups. The human body is a resilient thing. If one is lucky enough to have decent health most things are possible. Yeah, I miss the josper. Great piece of kit. And as for the human rotisserie, well, one that sounds like a really nasty horror film and two, no I don't think I have done it quite like that. I will give it a go at work.
I really enjoyed the steak cooking tip and the sauce recommendation! So, if I were to cook a 1-inch thick ribeye, the idea would be to get it to room temp, place on high heat for 1 minute a side/or until a nice crust develops, turn and cook for another minute(ish), and place on a warm plate and wait five minutes. Then repeat until I've achieved my level of desired doneness?
Thanks so much, Ian. And absolutely, but what I recommend is actually cutting out the bringing it to room temp stage. Otherwise what you say sounds as I do it.
I'm not Wil, but the way I read his instruction was that you don't let it come to room temp first – it goes in the hot pan while still cold, but then the rest of your summary is spot on.
Spot on.
Sorry to trouble you - I was trying to subscribe with your generous 25% discount offer and the site does not permit this action. Did I miss it??
No trouble at all. I've sent over an email to you. Hope you can find it.
Brilliant! I am going to force my husband to read this, which will eliminate a lot of steak frustration this summer. (He does not like my tone of voice when I explain kitchen things to him.) And the simplicity of the sauce is just perfect. Thanks, Wil!
You're very welcome. Hope it helps!
Great steak (cooking) tips - thank you!
Your anecdote about grilling meat on a lakeshore reminded me of my (still) best steak memory. It was a large chuck steak grilled over lodgepole pine under a graying July 4 evening on Stanley Lake (Idaho) for our daughter’s 8th. It’s the context in which you’re partaking, not the quality.
That sounds wonderful. Thanks for sharing, David.
Oh yum! Exquisite details and info.can’t wait to give this all a try! Thank you Ian.
You're welcome, Barbara. 😉
Great. Now I'm craving cow's diaphragm. I know this post is obviously about steak but I'm now mainly fascinated by the promise of whey...
The best meat is always in the diaphragm
This is the first I’ve heard of this method, so thank you for sharing it. I’m looking forward to grilling many steaks cooked rare to medium rare this summer!
I hope it works for you. I just finished another service and, following these same methods, remain convinced it's a consistent way to cook steak.
I’m very interested to try this as I recall you saying you weren’t a big fan of steak. So I figure you must be working pretty hard to get a steak to where you think it’s as good as you can do. I have a really simple way to make steak that is easy, and it works okay, but I’m definitely interested to see how your method goes.
Well remembered. Steak wouldn't normally be my choice at dinner, but it might be my favourite part of service. If we think of the different levels of doneness like points on a target board, I feel this gentler process makes the points a bit bigger. Hope it helps!
Sup Whey?
Great piece, Wil, the thumb technique is the way I was taught, too, and still use it at home 🥩
Thanks a lot, Jolene. I think there's another similar method but with poking different parts of one's face. I'll stick to the thumb...
Hahahaha! Have a good weekend!
Thank you for this, Wil! I’m so bad at cooking steaks, so I took a lot of notes from this lol. I didn’t start eating red meat outside of a very occasional hamburger until my early 20’s and didn’t stop ordering steaks well-done until years after that. Every time I’ve tried to cook a steak it ends up either under-cooked and I end up having to slice it and recook it so I don’t poison myself or it’s so over cooked, I have to chuck it into a stew to make it edible. I loved the tip on using your fingers to figure out doneness. I’ve used thermometers before but I always felt like there had to be a better way. My favorite sauce for steaks is Greek yogurt based with lime juice and an herby green like dill or mint. I love the sour cream sauce you recommended and will try that on my next steak that will hopefully come out perfect now that I have your guidance lol!
I'm so glad. Thanks for letting me know. And I hope this helps! Let me know how you get on. I personally think this method gives lots of control and bigger margin for error.
Lovely stuff, as usual. I hope the reentrée into life on line is going OK – body and spirit both holding up, muscle memory coming back...
Thanks for this – it was super interesting to read about an approach I'd never seen before! Every kitchen I saw where it wasn't sous vide, it was hot pan then cool oven, and definitely a nice long hang on the overshelf. But the approach you're describing makes total sense.
And I'm going to try your condiment with some lamb this weekend!
Ah thanks so much. And yes, the body is just about holding up. I'm telling myself having two kids getting me up at 6am (regardless of my midnight finish) is actually giving me more energy. And as for your oven technique, it's the classic. Basically the same science (hot heat/gentler heat) but I got used to the method I detail out of necessity using a josper grill and I really came to enjoy it. Really appreciate the message. Hope you're well!
There's definitely that point where if you're sleeping very little you feel like you have a ton of energy! I'm cheering for you. The popups on my side are making me feel like I can work line again.
I was today years old when I found out about Josper grills, thank you for introducing that company to me! Back in like 2015, we had an absolutely life-changing meal at Firedoor in Sydney, and today I realized that was what they were using in the kitchen.
Have you ever done the "human rotisserie" method of high heat cooking? Just flip/rotate every 30-60 seconds till done?
Thanks, so much. Right back at you with the popups. The human body is a resilient thing. If one is lucky enough to have decent health most things are possible. Yeah, I miss the josper. Great piece of kit. And as for the human rotisserie, well, one that sounds like a really nasty horror film and two, no I don't think I have done it quite like that. I will give it a go at work.
Thanks Wil, love these “easy to do” tips that make ALL the difference.
Thanks Nicola. They've served me well at least.