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June 2, 2013

GIF Tutorial: How to Cook a Steak

No more gray, lifeless meat —Atera sous chef Zach Hunter shows us how to sear and finish steak like a pro. -- FirstWeFeast.com Yumm!

Posted by gerardvanderleun at June 2, 2013 7:27 PM. This is an entry on the sideblog of American Digest: Check it out.

Your Say

That's all I get served as a customer? One lousy slice?
And since when does my steak come pre-sliced?

Sorry, give me a traditional steak from a Texas diner.

Posted by: Grizzly at June 2, 2013 8:53 PM

Run don't walk to Peter Lugar's Steak house in Brooklyn, NY just off the Brooklyn bridge. (There is one also on Long Island.) This nearl 140 year old establishment produces the most wonderful Porterhouse steaks, prime, drawn butter drenched and chef cut. Yes, chef cut. One steak feeds two and be sure to order the bacon first course.

Dan Kurt

Posted by: Dan Kurt at June 3, 2013 1:10 AM

Run don't walk to Peter Lugar's Steak house in Brooklyn, NY just off the Brooklyn bridge. (There is one also on Long Island.) This nearl 140 year old establishment produces the most wonderful Porterhouse steaks, prime, drawn butter drenched and chef cut. Yes, chef cut. One steak feeds two and be sure to order the bacon first course.

Dan Kurt

Posted by: Dan Kurt at June 3, 2013 1:10 AM

Run don't walk to Peter Lugar's Steak house in Brooklyn, NY just off the Brooklyn bridge. (There is one also on Long Island.) This nearl 140 year old establishment produces the most wonderful Porterhouse steaks, prime, drawn butter drenched and chef cut. Yes, chef cut. One steak feeds two and be sure to order the bacon first course.

Dan Kurt

Posted by: Dan Kurt at June 3, 2013 1:10 AM

Run don't walk to Peter Lugar's Steak house in Brooklyn, NY just off the Brooklyn bridge. (There is one also on Long Island.) This nearl 140 year old establishment produces the most wonderful Porterhouse steaks, prime, drawn butter drenched and chef cut. Yes, chef cut. One steak feeds two and be sure to order the bacon first course.

Dan Kurt

Posted by: Dan Kurt at June 3, 2013 1:10 AM

I've done it that way before using a cast iron skillet. It's not a bad way, but its not a broiled steak. It's basically a fried steak finished off in the oven. I've also done steaks in a small convection oven. Cooks them just fine, but you don't get the crust like you do when you "sear" them on a griddle or pan. Like much of restaurant cooking, what the give you is not always what you're expecting.

Posted by: m00se at June 3, 2013 7:27 AM

I've done it that way before using a cast iron skillet. It's not a bad way, but its not a broiled steak. It's basically a fried steak finished off in the oven. I've also done steaks in a small convection oven. Cooks them just fine, but you don't get the crust like you do when you "sear" them on a griddle or pan. Like much of restaurant cooking, what the give you is not always what you're expecting.

Posted by: m00se at June 3, 2013 7:44 AM

Doesn't hold a candle to a Weber Kettle.

Posted by: Fat Man at June 3, 2013 10:15 AM

I thought we had steak instructions on here once before... maybe not. This article didn't say anything about salting the steak first.

Do I have to list this comment three or four times?

Posted by: Potsie at June 3, 2013 12:35 PM

Dear Sir/Madam,

Posted by: Dominic at July 8, 2013 2:13 AM

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