Cooking steak for Superb Owl

Alright guys I picked up a USDA Prime New York strip. Fucking thing was $21 a pound, so I want to cook this thing right and make it as tasty as possible. Here is the game plan so far.

>cut excess fat/gristle off outside
>let sit for 30+ minutes outside of fridge
>lightly brush good olive oil over it
>generous supply of pink Himalayan sea salt and prime rib rub sprinkled on both sides
>grill on propane as hot as it gets, both sides until internal temp is 115F
>let sit for 3 minutes, place homemade chanterelle butter on top to melt
>eat

Is this a game winning plan?

Sounds good. Here are my recommendations:
Add pepper w salt
Don't cut off fat - if cooking in a cast iron skillet or on BBQ sit the steak on the fatty ridge for a little bit till it starts rendering/crisping up

Not OP but wouldn't the pepper just burn the instant it hits the pan?

>Don't cut off fat

Why not? There is a strip of thick fat and gristle on one side. It all will not melt into the meat and will have to be cut off when eating anyway. There is plenty of marbling throughout for flavor inside the steak, and that thick strip of fat will surely burn and flame up on my grill.

Forgot to add that I place the pepper on afterwards. I'm a big pepper guy so some good plentiful amount of fresh-cracked pepper on top to give it some bite is always welcomed.

Got a beer cooler? Salt and pepper the meat, then vacuum seal the meat, or if you don't have a vacuum sealer, put it in a plastic bag, fill a pot full of water, and slowly lower the bag into the water until right below the zipper. Then seal it shut. This should get rid of most of the air. Then, bring a couple of gallons of water up to 130 degrees, and pour it into the cooler. Add the steak, and let it sit for about an hour. That way, the steak is cooked edge to edge medium rare. At this point, if you have a blowtorch, use it to just toast the outside, giving it an awesome crust while still keeping the whole thing medium rare. Failing that, heat up a cast iron pan as hot as possible, and sear the steak for a minute or two on each side, until crusty. It shouldn't take too long because the meat is already warm.

You could've just said "sous vide"

Usually when I say sous vide, people don't do it because they either don't know what it is, or if they do, they think it's very expensive.

don't use olive oil, use one with a higher smoke point

canola?

You eat the fat like a fucking man

The butcher leaves the fat on for a reason. I wouldn't be caught dead w you in a steak house.

*Yawn* is your life really this boring?

We use a mix of canola and refined olive oil at the kitchen. Extra virgin will burn.

before cutting the fat

after

...

seasoned

TT

Do you hate steak or something?
You should've just gotten choice strips if you're going to season it so disgustingly
and why'd you cut off the fat before cooking?

ya dun goof'd son

>>grill on propane as hot as it gets, both sides until internal temp is 115F

wrong. grill is for dead of summer and ribeye's only.
if you've got a nice marbled strip, the ONLY way to cook it is on a flaming hot cast iron pan.

Come on, OP, fucking update us.

dang that's a lot of seasoning. I just made a really good choice strip w/ just salt & pepper and then added butter and minced garlic after I seared it.

>Cutting the fat
>Cutting the fat BEFORE COOKING

why the fuck wouldn't you? you realize how long fat takes to render/cook through compared to the time it takes to sear the steak and get internal temp to perfect rare? for proper even cook you should cut the fat off, unless you like everything medium or well

Fresh off the grill. Chanterelle butter and cracked pepper on it.

You fucked up at the first step.... didn't even read the rest.

Total cooking time was 7 minutes. I checked the internal temp at 6 minutes and it was around 90 degrees. Checked it at 7 minutes and it was over 120, so it got overcooked a bit. I like it rare and it came out medium rare. I can't believe it shot up in temp like that so quick after staying under 80F for the first 5 minutes.

You stupid mother fucker

Why are you eating raw meat lol

Fuck off retard

looks great OP

>medium

ruined

That's not medium-rare user, that's dog shit.

>paid 21$/lb for this
Learn to cook before you spend big bux on proteins you cuck

Classic plates user I inherited the same set from my grandmothers trailer when she died

everyone on earth has had some kind of interaction with those corelle dishes

microwave it for 30 minutes on high. you'll never want to eat steak cooked any other way again.

Looks good. I'd eat it.

LMFAO

I hope you are trolling.

This doesn't look like prime, and I am sorry you paid so much. Also you're an idiot for cutting off the fat. I am glad your steak didn't go well. I know it didn't.

/thread

I got a new cast iron pan, tell me how best to grill for rare or med rare steak

>American "'"'''"''''steak"""""""""

LMAO

>LMFAO
Back to Facebook please, normie.

What's with you retards bringing every thread topic to America? You obsessed or something? This thread obviously shows OP's lack of skill and experience.

>assblasted american't

ROFL

I never did :(

ROFL stfu