Tips on making a proper steak ?

[UltraUltras]

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.

 

[Pablo]

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.

Cast iron can be more difficult than a grill

Let steak come to room temp

Big steak? Big pan!

Hot and use some beef tallow in the pan to spoon over while cooking

 

[SC Maintenance]

Where are you buying your steaks. No chef can make a grocery store steak taste like Prime

I do salt only, on a red hot grill. Your salt has to go on an hour early - so it can absorb while it comes to room temp. If you are intent on cast iron - get it really hot, sear both sides for 2 minutes, then stick it in a 450F oven, checking temp with a thermometer. When its close to done pull it out and on a plate immediately - so it doesn't over cook, then let rest for 5.

 

[JayhawkRoy]

These instructions have served me well. Note that it will smoke up the house.

https://www.foodnetwork.com/recipes/alton-brown/pan-seared-rib-eye-recipe-2131274

 

[Rmay635703]

Cast iron can be more difficult than a grill

Let steak come to room temp

Don’t forget coarse salt when searing

Although unpredictable I’ve “occasionally “ had good luck cooking from frozen as I keep virtually everything frozen due to not using meat fast enough (2 people)

Thin cuts with extreme heat “may” be ok not being fully defrosted if you don’t mind rare and the cut of meat tolerates. (Some types of meat or cooking practices are virtually impossible to mess up)

Thinner / smaller roasts with a lot of fat or being of the type you crock pot till it falls apart “may” also be ok without heating up.

Lots of places package beef only in truly microscopic sizes (Chuck and round “roast” ) to the point I occasionally use their so called roast as a steak on the charcoal grill but I digress.

I’ve had good luck cooking in the oven using extreme heat, tent and shut off oven techniques for certain garbage cuts of beef.

The issue the op has regardless of how they do things is that there is a massive amount of variability in cooking technique/time depending on the cut, fat content and the thickness .

Having this it’s start at room temperature every time removes one variable but beef is so inconsistent now days you definitely need an in oven meat thermometer, even though you might end up with a wedge shape cut of meat that is impossible to cook evenly, sadly beef is variable enough that a mild brine soak (usually for a shorter than recommended time) is sometimes advisable.
Letting pure salt soak in an hour can f up garbage cuts of meat, I’ve occasionally done coconut aminos with a bit of water instead and cuts that get tough dry if you sneeze wrong keep better moisture and tenderness. Do the same to pepper steak slices.

On an off topic I love Montreal steak seasoning
YMMV

 

[Cujet]

Weber charcoal grill. Kingsford charcoal (Professional version is good too, Costco may have it) and McCormic brand Montreal Steak seasoning, sprinkled lightly 30 mins before grilling.

The charcoal imparts the desired flavor, the seasoning does penetrate and improve the taste immensely.


I set my grill up like this, cook in the middle. Note, there is no grill in this pic.

I then sear the outside at the very end right over the hot coals for crisp corners and a juicy middle.

Get an instant meat thermometer, and determine what actual temp you like to cook to. That way results are repeatable.

 

[Nessism1]

There are tons of variations on how to cook a steak. Main thing: don't overcook.

I've moved to cast iron recently. Medium-high heat, no need for crazy high. Add butter to the pan with the meat, and baste with the juices while cooking.

Two minutes per side, then turn down the heat, and keep flipping every couple of minutes. Use a probe thermometer, and you are done once reaching 125F or so. The steak will continue to cook after the heat is removed.

 

[John105]

You guys can still afford steak? Choice at the supermarket is $4/lb more than last fall.

 

[rstcso]

Sous vide! Cook the steak to whatever temp you want (it can hold there for hours and won't matter), then take out and dry it good, salt and pepper, and give it a super-quick sear, preferably on a screaming-hot grill, but you can use a hot, cast iron skillet, or even a propane torch. It will not sear correctly if the exterior moisture hasn't been removed.

 

[Pablo]

Sous vide! Cook the steak to whatever temp you want (it can hold there for hours and won't matter), then take out and dry it good, salt and pepper, and give it a super-quick sear, preferably on a screaming-hot grill, but you can use a hot, cast iron skillet, or even a propane torch. It will not sear correctly if the exterior moisture hasn't been removed.

My wife says we are NOT getting another kitchen gadget - so shut up and get off internet Pablo!

 

[1000MPH]

To me, Sous Vide is French for ”removes all flavor”.
I’ve tried reverse sear, dry brining overnight, cast iron, sous vide. I’ve given it all up and gone back to grilling on gas or charcoal and seasoning with S&P either an hour before or right before it hits the fire. The only thing new that I sometimes do is taking the steaks out of the package and putting them on a rack the night before.

 

[SC Maintenance]

You guys can still afford steak? Choice at the supermarket is $4/lb more than last fall.

yes it is. I was sort of going to town in the spring - cuts were so cheap. Probably better for my health that it is not.

 

[SC Maintenance]

My wife says we are NOT getting another kitchen gadget - so shut up and get off internet Pablo!

My wife also has the kitchen gadget obsession. Too bad she never cooks. Our kitchen is full, and I do most of the cooking when I am home. When I am not home I believe they starve. I need a couple pots, a couple large bowls, a couple good knives and my grill + instant pot and I can cook everything I want to.

 

[SevenBizzos]

It depends on what you are looking for. Quality of the cut is #1. If you are starting with a good steak you can season and cook and you'll be fine. I'm not talking Wagyu, but a nice Prime cut seasoned and cooked gets you 90% there. I always rest the cooked beef (however I cook it) for 15 minutes as well. But there's so many ways to go about it, keep trying new things and you'll get there.

 

[John105]

yes it is. I was sort of going to town in the spring - cuts were so cheap. Probably better for my health that it is not.

It seems like the notion that we can't afford it, makes it even that much more tasty when I pull some out of the freezer and grill it. I'm talking NY strip which is not my favorite, suddenly is delicious! Pork chops have been $1.99/lb for 5+ years now. So affordable and can be tasty, but not even close to steak....

Me it's a simple salt, pepper, and any sort of rub seasoning. I am super careful to even undercook, for a normal thickness 3 min each side on high, gas grill. For my wife this tends to be too rare so I'll go 4. Son, in between....

 

[Jango]

For variety, I buy leg of lamb at Costco and cut it into steaks. It's only $6 a pound which is not a bad price. The first bite of lamb is always odd as it is a little different than beef but after that it is great. I just add salt, pepper, onion powder, and a slab of butter on top.

 

[Rmay635703]

You guys can still afford steak? Choice at the supermarket is $4/lb more than last fall.

Last I bought was $3.99, but was a 1lb chuck “roast” on clearance seared over charcoal then moved to the side a bit then seared the other side, still ended up rare despite allowing extra cooking time on the cool part of the grill, used leftover meat juices on the seared part once flipped.

Not perfect but good flavor.

I usually won’t spend over now $4.99/lb on meat, so only mediocre cuts for me, flavor is most important, I can deal with thin slicing a tough cut.

For variety, I buy leg of lamb at Costco and cut it into steaks. It's only $6 a pound which is not a bad price. The first bite of lamb is always odd as it is a little different than beef but after that it is great. I just add salt, pepper, onion powder, and a slab of butter on top.

Hard to believe but when beef of all types was perpetually overpriced lamb was regularly $4.99/$5.99 a pound which was cheaper than beef

 

[y_p_w]

Absolutely thickness is important. I know a lot of people like getting thin cut steaks or perhaps slicing through a thicker cut steak at home, but that really hurts in terms of what you can do with the cooking. About an inch thick gives a lot more to work with. Thin cut is more likely to overcook and get tough.