Thread: i CanT COok :-/ (how to cook a good steak?)

did a favor for a friend so he's sending me some good steaks, which will be here tomorrow....

i know some of the basics like let come to room temp,... but other than that.. every attempt i have made to cook a good steak in past ended up with me at a nice restaurant and the steak in the trash..

i dont have any cast iron pans btw.. so keep that in mind..

what do you guys use as seasonings?(i saw guy fieri on food tv and he had a steak made for him with seasoned salt and oil and it looked good as hell)
what timing for Rare/medium Rare? (ive heard like 2.5 mins/side and 5 mins of resting?

if i have everything above wrong, please tell me how then....

thanx guys.

-riley

I would try and get a cast iron pan if you can. Get the pan as hot as possible. And heat up your over to 400. Cover the steak in salt, pepper and olive oil. Sear on each side for 2-2.5min then throw it in the oven for 4min. Let it rest for a few minutes and eat!

i'd agree w/ the above except for the olive oil - the pan will be too hot and burn the olive oil. i skip the oil/butter usually but, when i do use it, i clarify butter.

cooking times - you'll just have to experiment. i do 1 minute per side, and 2-3 minutes in the oven. but i like my steak bloody.

- chuck

Originally Posted by carendt242

i'd agree w/ the above except for the olive oil - the pan will be too hot and burn the olive oil. i skip the oil/butter usually but, when i do use it, i clarify butter.

cooking times - you'll just have to experiment. i do 1 minute per side, and 2-3 minutes in the oven. but i like my steak bloody.

- chuck

i like bloody too.. ill get a cast iron pan tomorrow.. and do the 1 min and oven for 2-3 first.. worst case itl just be a lil bloodier and not like center will be cold if its at room temp first...

as far as oil i was worried about the smoke point on olive oil which is why i read somewhere canola... or use clarified butter...

as far as seasonings.. what would you guys reccomend.. i enjoy the natural taste of a steak but i also feel when i go out there is nothing wrong with a good seasoning.. on TV the guy cooked a steak with seasoned salt.. you feel that would be a good choice or reccomend something else?

Dry rubbed kosher salt + ground black pepper makes a perfect steak for me. I usually cook my filet mignon on the barbecue grill- 2 minutes per side, and then let it sit for 4 minutes in the oven.

ima have me a damn good steak tomor :-D

sea salt, plus black pepper. good steak needs nothing more!

Get some real hardwood misquite coals HOT, sear for about a min per side, then move to low temp for a few to bring overall temp up a tad. RARE is what you want!

Gas grill will work in a pinch.

If in doubt, undercook do not overcook.

If you have to fsck around with flavors, get some good sea salt with them built-in. But don't.

Originally Posted by carendt242

i'd agree w/ the above except for the olive oil - the pan will be too hot and burn the olive oil. i skip the oil/butter usually but, when i do use it, i clarify butter.

cooking times - you'll just have to experiment. i do 1 minute per side, and 2-3 minutes in the oven. but i like my steak bloody.

- chuck

This should be the First Commandment of Beef. I highly recommend you invest in a cast-iron pan; it is the difference between a piece of a meat and a steak.

Originally Posted by carendt242

i'd agree w/ the above except for the olive oil - the pan will be too hot and burn the olive oil. i skip the oil/butter usually but, when i do use it, i clarify butter.

cooking times - you'll just have to experiment. i do 1 minute per side, and 2-3 minutes in the oven. but i like my steak bloody.

- chuck

I usually lightly coat the meat with olive oil to avoid the burn, I do not put any in the pan.

Originally Posted by mj1133

I usually lightly coat the meat with olive oil to avoid the burn, I do not put any in the pan.

What cut of meat do you use? If there is enough marbleized fat (read: ribeye!), then you do not need any additional cooking fat at all because it is actually counter-productive to forming crust on the outside of the steak.