> Go to costco, buy prime filet. Put it in a ziplock [...]
What in the world are you guys in this thread doing to steak? Absolute blasphemy. Costco steak? ziplock bags? drowning it in warm water? deep frying in corn oil? meat thermometers?
Steak is not this complicated. The important part is the meat itself. Find a decent butcher (preferably one that dry-ages) or use a grocery store's butcher cuts over stuff they bulk package. Also, ribeyes (bone-in but if not still ribeye), other cuts are for steak and egg omelets.
Lightly salt (or season, oil, dry-rub, etc); Pan sear, preferably blue steel cookware; then broil.
Don't stab the meat with a meat poker...after cooking enough steaks the same way one can simply tell what temperature is. Ask me to cook anything else outside steak and eggs and I will absolutely butcher it, but steak deserves better than ziplock bags and deep frying
What in the world are you guys in this thread doing to steak? Absolute blasphemy. Costco steak? ziplock bags? drowning it in warm water? deep frying in corn oil? meat thermometers?
Steak is not this complicated. The important part is the meat itself. Find a decent butcher (preferably one that dry-ages) or use a grocery store's butcher cuts over stuff they bulk package. Also, ribeyes (bone-in but if not still ribeye), other cuts are for steak and egg omelets.
Lightly salt (or season, oil, dry-rub, etc); Pan sear, preferably blue steel cookware; then broil.
Don't stab the meat with a meat poker...after cooking enough steaks the same way one can simply tell what temperature is. Ask me to cook anything else outside steak and eggs and I will absolutely butcher it, but steak deserves better than ziplock bags and deep frying