How do you cook your steak?

[eggchaser1987]

Curiosity really, I used yo always do mine in a pan. Oil the steak put on a little salt, pepper and garlic when at room temperature then in the pan for a few minutes each side.

I now use the grill, seems to take longer but I do think they taste nicer, especially t-bone.

[Tanguero]

Hot pan, sear any fat first then turn every 15 seconds, rest for at least the same amount of time as it took to cook, season afterwards.

[DoubleSix]

Hot pan, oiled meat, sear, rest. Deglaze with brandy, crushed pepper corns and cream.

Edited by DoubleSix on Monday 7th October 13:02

[bicycleshorts]

Tanguero said:

Hot pan, sear any fat first then turn every 15 seconds, rest for at least the same amount of time as it took to cook, season afterwards.

Adequate resting time is the biggest change to my steak cooking in the last few years.

[Davey S2]

Big thick Le Creuset griddle as hot as it will go.

Steaks seasoned and oiled and left at room temp for 30 mins or so.

Medium rare for me so it's 3 mins per side with a 90 degree turn after 90 seconds to get nice cross hatching.

Rested on a wire rack and covered in foil for at least 5 mins.

I buy sirloins from Costco and had one on Saturday night which was as great as always.

[Bullett]

Ribeye is what I like.
Out the fridge and up to room temp.
Oil the steak and a few flakes of sea salt.
Heavy cast iron skillet - very hot.
30's per side.
Then flip every 15's for the rest of the cooking time (2-3 minutes depending on the thickness of the steak)for rare.
Rest on a wire rack with a little more salt and some pepper for around 10 minutes.

[DoubleSix]

I heard that salt draws out the juices (which makes sense), so I never add salt to the meat other than after it's served.

[Tanguero]

DoubleSix said:

I heard that salt draws out the juices (which makes sense), so I never add salt to the meat other than after it's served.

That, and the fact that if you have the pan hot enough, pepper will burn and go bitter. Only ever season after cooking.

[airbrakes]

I rub mine with a bit of olive oil on both sides, then add slat and ground black pepper so it sticks in the oil coating, before pan frying the steak, turning it every so often. Pan frying means that, even when cooked medium to well done (the way I like it - no pink), it is still very juicy and moist

[DoubleSix]

airbrakes said:

I rub mine with a bit of olive oil on both sides, then add slat and ground black pepper so it sticks in the oil coating, before pan frying the steak, turning it every so often. Pan frying means that, even when cooked medium to well done (the way I like it - no pink), it is still very juicy and moist

gtfo

[Bullett]

And with burnt pepper and burnt olive oil - blugh.

Don't use olive oil to cook with - too low smoking point.

[cornet]

DoubleSix said:

I heard that salt draws out the juices (which makes sense), so I never add salt to the meat other than after it's served.

Season your steak at least an hour before you cook it, ideally many hours before. This allows the moisture to be re-absorbed by the steak seasoning it all the way through.


http://www.seriouseats.com/2013/06/the-food-lab-7-...

[airbrakes]

DoubleSix said:

gtfo

[mattdaniels]

eggchaser1987 said:

Curiosity really, I used yo always do mine in a pan. Oil the steak put on a little salt, pepper and garlic when at room temperature then in the pan for a few minutes each side.

I now use the grill, seems to take longer but I do think they taste nicer, especially t-bone.

If I am cooking something on the bone or with a nice fatty rind I start by holding the steak upright in tongs and searing the rind in the hot smoking on before laying it down to cook. That way I get a crispy rind with pink meat.

[sleep envy]

DoubleSix said:

airbrakes said:

I rub mine with a bit of olive oil on both sides, then add slat and ground black pepper so it sticks in the oil coating, before pan frying the steak, turning it every so often. Pan frying means that, even when cooked medium to well done (the way I like it - no pink), it is still very juicy and moist

gtfo

[grumbledoak]

Google "Butter Steak". Or Alain Ducasse, I suppose.

In brief:
Steak at least one inch thick or don't waste your time
Quite hot frying pan
Oil the steak
Steak in
Add butter
2 - 3 mins, basting a bit
Turn over
Add butter
2 - 3 mins, basting a bit

Rest 6 - 10 mins under foil while you do something with the pan juices.

[B17NNS]

Nice thick fillet for me.

Leave out covered until at room temperature.
Oil both sides
Cast iron griddle pan as hot as it goes.
Into pan.
3 mins each side (inch thick steak), turn every minute or so.
Out of pan, cut a clove of garlic and wipe over the steak, followed by a knob of butter.
Cover with foil and allow to rest for 5 mins.
Season with salt and pepper.

[condor]

I marinate fillet steak overnight with olive oil and a schwarz steak seasoning mix.
Prior to cooking, remove from fridge and bring up to room temp. Ensure oven chips, tomatoes and mushrooms are sorted
Then fry steak in either a hot pan or hot griddle, turn after a couple of minutes to do the other side - then allow to rest for a few minutes whilst you get your chips in a bowl, toms and mushrooms on your plate - then the steak is ready to be served.

[F-Stop Junkie]

Oil and season the steak, about 90 seconds per side in a quite hot pan, then into the oven for about 4 mins at 100, then leave to rest while I do mash. Seared outer, uniformly pink middle, sorted.

[Kermit power]

Why is it always recommended to get the steak up to room temperature first?

I like my steak raw in the middle and black on the outside. Wouldn't it be easier to achieve this if the meat starts out at 4 degrees in the middle instead of already being at 20 degrees?