Tips on making a proper steak ?

[TnT_M]

my preference is to sprinkle on some Dale's steak marinate while it comes to room temperature. I grill over charcoal for a few minutes each side and then finish with clarified butter, rosemary and basil in a very hot skillet or on the skillet side of my Weber grill grate. If on the grill watch out for flames!

In the end I prefer medium rare so the cook time is not very long at all. Always let your steak rest on a plate before eating it. The key is to get it off the heat before you over cook it.

 

[97prizm]

I’ve been trying to improve my steak-cooking skills and would really appreciate any tips or tricks from those more experienced. I usually cook ribeye or strip steaks, season simply with salt and pepper, and use a cast iron skillet. Sometimes I add butter, garlic, and thyme toward the end, but I still feel like I’m not quite getting that perfect result , either the crust isn’t quite right, or the inside ends up drier than I’d like.

Let the steak warm up, don't cook it directly from the fridge. A clean well seasoned cast iron skillet will help get the crust formed from the maillard reaction. Non-stick pans won't get the results you want. Try the basting method which can be found on YouTube videos. Cooking over charcoal is my preferred method. I'll see if I can find the link but look for Hubert Keller, or chef Jean Pierre. I'll add a link that shows "How to cook the perfect steak"
How to cook the perfect steak

 

[crashz]

Good, even heat is key. I struggled last year on my gas grill. Everything I cooked was either raw or massively over cooked. It was a sad year in our house. The problem was, my grill was not reaching a high temp at all and had some very cold spots. rebuilding it this year was the key. This year, the food has been perfect!

I'm a novice but my steak routine is get the 1" thick ribeye to room temp, season (also a Montreal Steak season fan), grill up to 700 degrees, 2-3 minutes on each side and off to rest.

 

[Cropduster172]

On the gas grill. Steak seasoning of your choice. Montreal is a good one. So is Kosmos SPG. A good meat thermometer is essential. I like my Thermapen One.
Sous vide is hopefully dying. A silly fad.

 

[Kira]

I never "sous vided" and have noted that the technique is rarely seen on cooking shows.
Perhaps it's too slow for timed competitions?

Having prepped food stored in a boilable bag seems like it could be a meal time time saver...but I don't know enough about it.
...the earliest form of microwaving (ha-ha)

 

[Cropduster172]

I never "sous vided" and have noted that the technique is rarely seen on cooking shows.
Perhaps it's too slow for timed competitions?

Having prepped food stored in a boilable bag seems like it could be a meal time time saver...but I don't know enough about it.
...the earliest form of microwaving (ha-ha)

I wonder how much sous vide goes on at CIA.

 

[Kira]

I wonder how much sous vide goes on at CIA.

^^ I knew a guy who graduated from there. Alas, he passed away so I can't ask him.
What kind of foods is the method suited to?
What is the benefit over other heating methods?
Is it to get foods to 212*F only? Boiling water in a pot doesn't get any higher.

Another darn internet search

 

[Pablo]

I was worried about tough flank steak from an otherwise awesome beef farm

Set oven to 200°F

Set steak out at room temp in a large glass baking dish, dry marinade with what you want. I used a combo on the Mexi side. Melt some coconut oil and coat the dry marinaded steak. Allow to sit still for awhile, but flop the meat over a few times in created juices.

Place in preheated 200°F oven for 30 minutes or so. You don't really want to cook the meat, just heat it a bit in the oil and spices until the center is near edible raw. Yank it out for final browning.

Fire up your grill, gas or wood charcoal. You could even do a griddle I suppose.

Now just get it brown with grill marks on the outside, flopped twice.

MY GOD - a super duper juicy, fatty, melting flank steak!

 

[CleanSump]

Grill only. Sear outside, cook to desired rareness/wellness. NO seasoning or marinades.
If you have to have to flavor the meat with stuff, you should have bought a better piece of meat.

 

[Pablo]

Grill only. Sear outside, cook to desired rareness/wellness. NO seasoning or marinades.
If you have to have to flavor the meat with stuff, you should have bought a better piece of meat.

BS

You can enjoy both. Flavor does not mean hide the flavor of the meat. You do grill only on a lean piece of meat, it will be chewy. Especially something cut thin. Now do I enjoy $50/lb steak with nothing on it? Of course, but organic lean flank for $6 pound, it would be ruined grill only.

 

[CleanSump]

Not BS. Do what you want at your house. They don't even put steak sauce on the table in restaurants where I grew up.

 

[Pablo]

Not BS. Do what you want at your house. They don't even put steak sauce on the table in restaurants where I grew up.

Steak sauce yeah disgusting cover up.

 

[BMWTurboDzl]

Dip in liquid nitrogen and then deep fry?

 

[Chris142]

This!

 

[thescreensavers]

Many ways to cook a steak.

Sous vide, charcoal, gas grill, inside oven all yeild great results.

Fattier the meat the more medium you want to cook it, so leaner meats are better rare.

If I'm grilling I pull my ribeye at 125-128 so it carries over, sous vide would be 135F.

Montreal steak seasoning and using gas grill is my go to quick method. Preheat grill super hot for a 1" thick ribeye id do 3-4 min per side then indirect heat on low till inside gets to target temp.

 

[jetman]

Choice (grade) ribeye (cut)
you can't go wrong

 

[TnT_M]

Choice (grade) ribeye (cut)
you can't go wrong

^^^^ = affordable good steaks

 

[Fattylocks]

Be super picky about the cut of meat you buy.
If the selection isn't good go home with chicken.
I learned how to cook steak in a Chicago surf and turf restaurant when I was 18. Simplest methods are the best.