Mylegsbig
Head Chef
Hey guys. gonna head out in a bit to get my stainless steel new skillet, and on the way home stopping by the butcher to get some american Kobe Beef Filets. Now this crap is 40 bucks a pound, and i havent used a steel skillet in a year, last time i did i had disastrous results.
im gonna sear steaks then move skillet to oven to finish them.
these will be 1 1/2 Inch Thick Filets.
Question: Should i sear these on MEDIUM HIGH or on HIGH? If i turn them on HIGH, how long should i let skillet stay on stove heating up?
Question: I normally rub steaks down with oil, salt, pepper before i cook them, and then just throw them in skillet. Would it be better to just rub them with salt and pepper, turn skillet on HIGH, let it get hot, then throw oil in it, and steaks on top of oil? Or should i just rub the steaks with oil and leave skillet dry? Also, i have heard sear on each side for 2 mins..some say for 1 min..some say for 1:30..... For the record this is heavily marbled beef more so than USDA Prime..not sure if that makes a difference but ive never cooked with this kobe beef stuff.
Question, what is a good HIGH HEAT oil i can use to sear these steaks with? I dont want to use olive oil as it burns. Should i try peanut oil? how about almond oil?
Question: I should throw em in a 450 degree oven after searing right? I want them to be pink all the way thru. between medium rare and medium. How long should i leave em in?
If flavor is a concern about which oil i will be serving the steaks without a sauce, but they will be topped with garlic butter.
Ive asked similar questions to this before in the past but im paranoid because A. ive never cooked kobe beef. and B. i havent used a stainless steel skillet in FOREVER, and when i did it was a disaster.
if you could give me step by step how to do these steaks and i just use my intuition to make sure things flow good that would be awesome.
im gonna sear steaks then move skillet to oven to finish them.
these will be 1 1/2 Inch Thick Filets.
Question: Should i sear these on MEDIUM HIGH or on HIGH? If i turn them on HIGH, how long should i let skillet stay on stove heating up?
Question: I normally rub steaks down with oil, salt, pepper before i cook them, and then just throw them in skillet. Would it be better to just rub them with salt and pepper, turn skillet on HIGH, let it get hot, then throw oil in it, and steaks on top of oil? Or should i just rub the steaks with oil and leave skillet dry? Also, i have heard sear on each side for 2 mins..some say for 1 min..some say for 1:30..... For the record this is heavily marbled beef more so than USDA Prime..not sure if that makes a difference but ive never cooked with this kobe beef stuff.
Question, what is a good HIGH HEAT oil i can use to sear these steaks with? I dont want to use olive oil as it burns. Should i try peanut oil? how about almond oil?
Question: I should throw em in a 450 degree oven after searing right? I want them to be pink all the way thru. between medium rare and medium. How long should i leave em in?
If flavor is a concern about which oil i will be serving the steaks without a sauce, but they will be topped with garlic butter.
Ive asked similar questions to this before in the past but im paranoid because A. ive never cooked kobe beef. and B. i havent used a stainless steel skillet in FOREVER, and when i did it was a disaster.
if you could give me step by step how to do these steaks and i just use my intuition to make sure things flow good that would be awesome.