I finally did it. I've worked for years to sear and cook the perfect steak based solely off of feel, no fancy modern gadgets, no sous vide, no finishing off in the oven; just straight from the skillet to the plate. I started to believe it wasn't possible, but then last night happened. I can't not share.

There is nothing more beautiful in the culinary world than a well-cooked steak. Post a picture of what you have done in the past (without sous vide or smart gadgets).

combustion artist said:

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Looks great. You gonna share what you did?
I'm guessing a lower temp on the skillet (med/low)

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I let the steak come to room temperature. Seasoned with course sea salt and pepper. I put in some grapeseed oil and only heated it up to about medium-high (I had gotten it hot as hell in the past but it never worked out right and it smoked out my house). I seared both sides including the edges for about 2 minutes each. On the last side, I turned down the heat, threw in the butter and basted it for a little while. Gave it a touch and it felt right so I let it rest. The thermometer read 132 before I cut into it.

My Dad Earl said:

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I finally did it. I've worked for years to sear and cook the perfect steak based solely off of feel, no fancy modern gadgets, no sous vide, no finishing off in the oven; just straight from the skillet to the plate. I started to believe it wasn't possible, but then last night happened. I can't not share.

There is nothing more beautiful in the culinary world than a well-cooked steak. Post a picture of what you have done in the past (without sous vide or smart gadgets).

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Salting ahead of time is something most people don't seem to do and it helps. Salt the night before and leave uncovered in the fridge. Barring that, an hour or two before.

What GAC06 said!

Out of curiosity, why the disdain for sous vide or using the oven? If the flavor and texture are right, who cares how it got there?

I love to use my sous vide for filets or strips. Getting a perfect result that you don't have to supervise makes it much easier to prepare the rest of the meal. It only takes a couple minutes of real attention in the pan.

Reverse searing on the Kamado Joe

My Dad Earl said:

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I finally did it. I've worked for years to sear and cook the perfect steak based solely off of feel, no fancy modern gadgets, no sous vide, no finishing off in the oven; just straight from the skillet to the plate. I started to believe it wasn't possible, but then last night happened. I can't not share.

There is nothing more beautiful in the culinary world than a well-cooked steak. Post a picture of what you have done in the past (without sous vide or smart gadgets).

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Did you let it rest before cutting?

My Dad Earl said:

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Scotts Tot said:

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Out of curiosity, why the disdain for sous vide or using the oven? If the flavor and texture are right, who cares how it got there?

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I feel like its cheating in a way...

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Cheating? Are you competing?

This thread ends with hurt feelings and strong words

My Dad Earl said:

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Scotts Tot said:

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Out of curiosity, why the disdain for sous vide or using the oven? If the flavor and texture are right, who cares how it got there?

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I feel like its cheating in a way...

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You used a gas burner providing a steady, constant controllable flame?! Cheater.

It's only real steak if it's cooked on a fire you built yourself.

Did cheater sous vide filet's the other night and I don't feel bad about it.

aggietony2010 said:

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My Dad Earl said:

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Scotts Tot said:

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Out of curiosity, why the disdain for sous vide or using the oven? If the flavor and texture are right, who cares how it got there?

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I feel like its cheating in a way...

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You used a gas burner providing a steady, constant controllable flame?! Cheater.

It's only real steak if it's cooked on a fire you built yourself.

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Rubbing two sticks together………wearing only a loincloth………

This thread inspired me to try a NY strip in cast iron only by touch (no sous vide, oven, or thermapen).

Turned out pretty well.

My Dad Earl said:

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Bruce Almighty said:

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My Dad Earl said:

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Scotts Tot said:

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Out of curiosity, why the disdain for sous vide or using the oven? If the flavor and texture are right, who cares how it got there?

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I feel like its cheating in a way...

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Cheating? Are you competing?

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Lol. It's not that I'm against sous vide. It's just that there is no challenge to it and no skill involved so it's not picture-worthy. Definitely a better party trick to be able to do a steak strictly via the skillet.

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A steak on a skillet is like one of the easiest way to do it.