Test

TRex

<p />Testing new website.

Fairalbion

TRex,
Looks good![p]PS, I used your steak method for a couple of ribeyes last weekend on my new mini: they were delicious. I wonder how hey cook steaks in the better steakhouses, eg Ruth's Chris & Mortons? Do you think they "sear 'n' roast" too?

TRex

Fairalbion,[p]At Ruth's Chris they use a cermamic oven with infrared burners that get up to about 1800 F. The burners are above and below the cooking level, so they just stick the steak in a sear the hell out of it until it's done - probably only a few minutes for medium rare on their nice filets. Ruth's Chris also uses a lot of butter during searing which infuses a nice flavor to an otherwise less flavorful (b/c of the lack of fat) filet.[p]Pappas Steak House (here in Houston) is of the same genre as Ruth's Chris - they actually do use some form of the sear/rest/roast method there. Problem is, except for their filets, they're steaks are too thin, IMHO.[p]I ate the best steak of my life about a month ago at a steakhouse in Tulsa called Mahogany. It was a bone-in filet - first time I had ever heard of one of those. It was so succulent, tender, and full of rich flavor. I did ask the manager of the restaurant how he cooked his steaks, and he explained a sear/rest/roast method - he wouldn't give me details, but it sounded a lot like what we do. [p]I've never been to Mortons.[p]TRex