Warning: I advise you NOT to read this blog post if you are hungry. I consider this post NSFH or not safe for hunger.

This is how Phil and I make steak at our house. We have two different ways: cast iron, and sous-vide. Therefore, you can choose between the two reciepes we have provided to impress your guests, your significant others, or someone in interest...Let me stop. I cannot gurantee that you will woo the person in interest. We tried. And we both failed. So best of luck...

Anyways, cut the talk and get to it, right? I like that. I am interested into you already.

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theBADchef's Sous-vide Steak

Ingredients:

Steak Seasoning

• 1 Rib eye or NY strip
• 4 Spriggs of Rosemary
• 3 spriggs of thyme
• 3 spriggs of taragon
• 1 tsp of grinded peppercorn
• 1 tsp of kosher or smoked salt This is the smoked salt I use
• 4 cloves of garlic
• ~ 2 tsbp of olive oil
• 2 tsbp of butter

Poached Starwberry in red wine

• 50 g of sugar
• 105 g of strawberries cut in half
• 150 g of red wine (DO NOT USE RED COOKING WINE)
• 1/8 tsp of nutmet
• 1/4 tsp of cloves
• 1/4 tsp of all spice

Procedure:

1. Mince the herbs just like this picture
2. Grate garlic then add it to the herb mixture. Add salt, pepper, and olive oil to make a oily paste. I have probably put more than 2 tbsp. Add enough oil to make a paste-like consistency. You can add more salt for your desired taste.
3. Coat the meat with ground peppercorn and smoked salt on both sides
4. And then it will spontaneously combust... (I blow torched it. If you don't own a blow torch, you can heat up a cast iron until it is smoking hot and cook each side of the meat quickly)
   It will look like this afterwards
5. Coat the meat in the herbal paste
6. Put it in a zip lock bag along with melted butter
7. Take out the air from the bag: Keep the bag open, then slowly submerge the bag into the water. You will notice the bag will tightly wrap around the steak. However, do not submerge the whole bag. You do not want water in this, therefore submerge the bag all the way up to the bottom line of the ziplock, then close it. It will look like this below. (I am horrible at writing instructions)
8. Sous Vide at 52.5 C for 45 minutes
9. Make the poached strawberry. Put all the ingredient in a small saucepan and boil it in medium heat for about 10 minutes (I did not measure time) or until you get a saucy consistency. Sorry for the dirty stove top. Finished picture
10. Preheat the oven to 500 degrees
11. Carefully take out the steak from the zip lock bag. It is very tender and it will fall apart if done abruptly. Recoat the steak with the herbal mixture
12. I have a baking steel in my oven so I use that to cook my steak. I turn on the broiler to high and here check it out

Yeah, that's how I make my steak.

Sorry about the knife skills. My steak was way too tender and I struggled to make a clean cut without letting it fall apart. Maybe my knife needs to be sharped.

Check out the middle. It is uniformly pink.

FINAL PRODUCT

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Phil's Steak

My steak is decidedly simpler than Masato's. No sous-vide machine is required—all you need is a cast-iron skillet. My goal is to give it that classic, smokey flavor without a grill. According to Amish, it's a manly steak. My method can be summed up as sear and blast.

Ingredients

• Required
  • Steak of choice. I prefer a New York strip or a ribeye.
  • Coarse salt, smoked is preferable
  • Black pepper
  • Garlic granules
  • Onion granules
  • Paprika, smoked if possible
  • Ground dried mustard
  • Olive oil
  • Cooking fat, I use lard
• Optional for red wine reduction
  • 2/3 cup red wine
  • 2 tablespoons of butter
  • Fresh parsley or cilantro

Steps

1. Ideally, you would have planned ahead, and let your steak sit at room temperature for a couple of hours. If not, that's fine.
2. To make sure that your skillet is hot and dry, put it in the oven. Then, set the oven to 500 degrees Fahrenheit.
3. Now, we season the steak. First, pat the steak dry with some paper towels. Then, we rub in the spices. I usually just eyeball it. I start with salt and sweep over it with a shaker on both sides for each spice. After that, I pour a little bit of olive oil and rub in the spices and oil. It will look something like this.
4. Wait for your oven to hit 500, and wait a couple of minutes. It's time for the sear. Put your burner to high, and set your skillet on the burner. Put in about a tablespoon of cooking fat, and wait until it starts smoking. Throw that steak on the skillet.
5. I sear a total of 8 minutes flipping every 2 minutes, so each side gets 4 minutes, but it depends on how strong your burner is.
   

   You can sear the sides, too, if you want.

6. After searing, it's time to blast, so put the skillet and the steak in the oven. Every 2-3 minutes, take it out, flip it, and check its doneness. You can either use a thermometer or the poke test. Just poke the steak with your finger. Be quick, and I promise that you won't burn yourself. The steak is done when it feels like your cheek.
7. When it's done, set the steak aside, and let it rest under tin foil for about 5 minutes. Here it is fresh out of the oven.
8. If you're not making the red wine reduction, you're done. Otherwise, set a burner to medium-high, and put the same skillet without the steak on the burner. Pour the red wine in the skillet along with some of the butter.
9. Continually add more butter and stir, scraping the bottom of the skillet, with a spoon until about 2/3 of the red wine has evaporated.
10. Add some of the fresh parsley or cilantro, and pour as much as desired over the steak. Voilà.