Current Events > tips for not screwing up a steak?

(+) Yeah! (+)

no iron cast skillet. every time I cook a steak it's dry, burnt, bland, or not fully cooked :)

Use a thermometer

Season the hell out of it. Put a lot of salt, pepper, and whatever else you got in your pantry. I've seen so many people just throw a steak in the pan and expect it to be good, but that's not how it works. Throw a ton of seasoning on it, rub the seasoning in the steak, and then cook.

Also, generally, you only want to flip once. Let one side cook, then let the other side cook. If you flip it too many times, it could get overdone.

Lightly brush with olive oil
Season with salt, pepper, garlic, steak seasoning etc
Let sit for 30-40 minutes to get closer to room temp (cold meat curls and doesn't cook evenly)
Pre heat skillet on med
Throw in butter and garlic cloves
Cook 4-7 minutes per side depending on thickness
Occasionally baste with butter/juices
Let rest for 5 minutes

Thud posted...

Lightly brush with olive oil
Season with salt, pepper, garlic, steak seasoning etc
Let sit for 30-40 minutes to get closer to room temp (cold meat curls and doesn't cook evenly)
Pre heat skillet on med
Throw in butter and garlic cloves
Cook 4-7 minutes per side depending on thickness
Occasionally baste with butter/juices
Let rest for 5 minutes

Not bad at all

Absolutely do not over cook it. It being red and warm in the middle is ok

Tips for eating steak: don't.
They're boring.

Just cook it well done so you dont get any parasites and drown it in A1 for flavor.

https://youtu.be/hETgbsF5yY8

Buy a meat thermometer

Meat thermometer is the way. When it hits 145F take it off. If you dont like it pink let it stand for 5 minutes

Have you tried remembering the last time you cooked each steak?

Always remember the amount of heat and time you used when you cooked last, that's literally the only way you can adjust the doneness of the steak to your liking.

The recipe above is alright, but you can't make adjustments if you don't make it consistent.

Eventually you'll just know how long you need to cook something by memory.

Depends on the cut. Season with salt and pepper or whatever then put it in the fridge overnight. Take it out 30ish min before you want to cook it. Get the pan preheated with some oil or butter then keep the heat medium or so. But yeah, get a meat thermometer

I let it sit at room temp for about 20-30 minutes after seasoning. Sear both sides for a few minutes then finish in the oven at 400 for around 8 minutes. Let it rest then down the hatch. My steaks always turn out amazeballs that way.

https://youtu.be/kI9_wnlOx0Q

I wasn't aware that letting it sit outside of the fridge was something that made it better. I always cooked it right from the fridge. This is good to know.

Thermometer is the most useful tool to avoid overcooking and undercooking

dameon_reaper posted...

I wasn't aware that letting it sit outside of the fridge was something that made it better. I always cooked it right from the fridge. This is good to know.

It makes cooking more even cause you have a cold core which makes it more likely to be rare after cooking.

You can get crispier crusts if you cook from cold, provided that you know how to adjust to the colder insides, don't do this if your steak is thick however.

Also can sear cheap thin steaks to medium rare easier if it's cold.

had a lot of fun cooking steak in a new place with limited equipment and ingredients im not used to on a charcoal pot

this was my barbecue <spoiler>https://gamefaqs.gamespot.com/a/user_image/0/1/8/AAdcybAAEW0C.jpg

</spoiler>

Biggest thing for me is not to fuss with it. It only gets flipped once. Another option is to sear it with high heat first and put it in the oven. I find that way is tough to mess up especially with a thermometer.

You must become one with the steak. Before cooking it, ponder it. Marinade it in your thoughts. Acknowledge that the steak is not a steak, but a piece of the universe. A fleeting moment in eternity. An idea of nature. You are not cooking the steak, you are realizing it. Turn it over in your mind, but do not dwell on it. You are to consume the steak, do not let it consume you.

Get steaks out of fridge ~30 min in advance
Salt steaks and let them sit until closer to room temp
Season generously with salt, pepper, garlic powder (I personally really like Cavenders Greek seasoning as well)
Heat oven to 275
Put steaks on wire rack and cook in oven for ~15 minutes or until like 95 degrees
Heat cast iron / skillet on stove
Add a high smoke point oil (avocado, vegetable, etc. NOT olive oil) or ghee
Put steaks in skillet and cook for ~1-2 minutes on each side
After flipping, add butter, garlic, thyme to skillet and baste steaks with mixture
Remove steaks when they are about 125 degrees
Let rest 5 minutes

I'd also add that cast iron skillets can be had for really cheap used. Reseasoning them is pretty easy as well, I've done it before and it just takes some time. Definitely worth it for steaks and they do other things well like eggs and bacon.

Cook it in worschisher sauce. Or however the fuck you spell it.

Sounds wierd but its delicious.

SF_Okami posted...

Season the hell out of it. Put a lot of salt, pepper, and whatever else you got in your pantry. I've seen so many people just throw a steak in the pan and expect it to be good, but that's not how it works. Throw a ton of seasoning on it, rub the seasoning in the steak, and then cook.

Also, generally, you only want to flip once. Let one side cook, then let the other side cook. If you flip it too many times, it could get overdone.

I just use Greek seasoning. Shit is god tier

Just remember 2 words: one flip

spanky1 posted...

Cook it in worschisher sauce. Or however the fuck you spell it.

Sounds wierd but its delicious.

Not if you want a decent crust

DarthDemented posted...

I let it sit at room temp for about 20-30 minutes after seasoning. Sear both sides for a few minutes then finish in the oven at 400 for around 8 minutes. Let it rest then down the hatch. My steaks always turn out amazeballs that way.

How does it turn out after the oven? I usually sear 2 minutes on both sides then 5 mins in the oven at 500 and it's perfectly rare every time just how I like it.

What cut of steak?

They're all different and that's basically the most important part.

Sort of a tangent here but been trying the reverse sear lately and really pleased with the results.

Basically I smoke the steak on low until a little before desired internal temp. Then crank it up to high and sear them on flat aluminum or iron. The aroma from smoked steak is next level.

My local butcher has Waygu sirloin that we buy for like $8 a steak, and they are fantastic. It's thickness is maybe half an inch, and so I do 2 minutes on each side, 4 times for 8 minutes total. Always comes out that perfect medium rare.

Definitely put some seasoning on there. I got a sundried tomato type seasoning mix, and I put it and the steak in some red wine vinegar to soak.

I've been doing cold sear lately and I like it, less messy.

https://www.youtube.com/watch?v=uJcO1W_TD74

Olive oil, Lawry's Seasoned Salt (not white salt), pepper late/last.

You can always add time and heat, but you can't take it away. Less is more.

Boil it in ketchup!

Jk

I like to buy sirloin steaks put them on a broiling pan cover one side with some kikkoman teriyaki baste and glaze, then broil it on high until the glaze bubbles a bit then flip it cover the other side with the glaze and broil it again until it bubbles.

It is really good imo.

the glaze looks like this

https://kikkomanusa.com/homecooks/products/teriyaki-baste-glaze/

Oh and not super thick just rub it on.

Sous vide it then sear/reverse sear it.

Sous vide to required doneness, then sear the outside to desired maillard reactionness (brownness/crunchiness).

https://www.seriouseats.com/food-lab-complete-guide-to-sous-vide-steak

I'm not a big fan of steaks, but when I sous vide them I'm always happy. Otherwise I just shred steak like steak ums and cook them in like a teriyaki sauce or bulgogi with it.

Thud posted...

Lightly brush with olive oil
Season with salt, pepper, garlic, steak seasoning etc
Let sit for 30-40 minutes to get closer to room temp (cold meat curls and doesn't cook evenly)
Pre heat skillet on med
Throw in butter and garlic cloves
Cook 4-7 minutes per side depending on thickness
Occasionally baste with butter/juices
Let rest for 5 minutes

Oh, I didnt know this

I got a sous vide for Christmas a few years ago and it's been a wonder for my steaks. Easy enough to just vacuum seal them up with butter and spices and herbs and shit, toss em in the freezer and when I want some throw on a pot of water and let the sous vide do it's magic. Real easy to prep dinners for the week.

But the stove top + broil in oven method is pretty good too though I can't recall how to do it properly

Do what restaurants do to ensure consistency..

..sous vide it (boiled in a bag) then throw it on a hot grill only briefly for the grill marks.

Man, the advice on here is wack.

You flip the steak as many times as necessary.

Letting the steak sit at room doesnt do anything. At its best case, its only going to be one degree warmer from the fridge. You could have cooked and ate your steak instead.

The cut matters, but generally, the biggest factor is if it's a thin or thick cut. A thick cut needs some indirect heat or you'll have a crispy steak on the outside with a raw inside.

Also, if the cut has a lot of marbling I dont bother with a marinade. Salt, pepper, and garlic is all you need.

It doesn't have to be complicated though. Get a 3/4 or 1 inch thick ribeye and cook it for about 5 mins on each side. That's usually around medium rare.