Dining and Cooking
I finally did it!
In Steak

I finally did it!

After lots and lots of attempts at cooking a great steak on stainless steel, I’m finally happy with the result. I used to not get a good crust, and fill the whole house with smoke.

This was a ribeye cooked in a stainless steel pan. Basted in butter, garlic, rosemary and thyme. The aim was medium rare. Please excuse the chips. They were an afterthought to the main event.

Changes were:

  • a good piece of meat
  • oiled the steak rather than the pan
  • used a meat press to get that crust

by mhcphillips

42 Comments

  3. pjgoblue

    The steak looks amazing and the presentation is right on point!!

  4. Veganforthedownvotes

    How is the appetizing to anyone? How can you eat a dead animal.

    At very least, do the world a favor and educate yourself on where your food comes from. Watch Dominion.

  5. DrMatt0

    Nailed the Medium rare. Beautiful sear. The ribeye is king.

    10/10. This is steak at its peak. No fancy garnishes needed.

  6. Wise-Pitch474

    Putting the grass on top of the steak doesnt make it grass-fed (joking, its a joke…JOKE)

  9. dgraveling

    Nowt wrong WI that chips and n 🥩🍺🍺belong together 👍🤣🤣

  11. TheEarlNextDoor

    I never garnish my steaks, educate me please, what are the garnishing here?

  13. Conquest4511

    Those are McDonald’s fries you can’t convince me otherwise

  15. Bumblebeard63

    Ah beautiful. I’d bite the hell out of that.

  17. southsky20

    I have the same problem. Can you specify exactly how you prepared that meat? I know so far to pat it dry and use avocado oil for higher temp point. But i m a beginner and i dont even know when to put steak after making the pan hot? Exactly how hot? Is there way to tell me exactly? What meat press? I did not such a thing existed. I know i m asking alot lol. Anyone? And link for that press will be appreciated. I failed many times as you can tell

  20. Gingerbeer03

    What’s the logic behind oiling the steak vs the pan? Is that specific to cooking in stainless steel?

  21. Narrow-Oil4924

    Looks tasty 👍🏾 fries coulda done with a touch more colour & crisp, but, that’s just me 😉 each to their own. Overall, stellar job 👌🏾

  22. fraijj

    Separate the cap next time and cook it on its own!

  25. throwawaydivb4gc

    Stupid question – but do you folks place the cooked steak back on the same cutting board you seasoned it without washing the cutting board in between? Maybe I am paranoid so I always wash the board after I’m done seasoning, while the steak is cooking before I place it back.

  32. dcutts77

    The fries also look like a great accompaniment.

  33. Particular_Ad_4927

    I usually season mine with Salt & Pepper and let rest to bring to room temp. Slice the garlic. Use Rosemary & Sage. Roll the Sage leaves and slice them (there’s a culinary term for this). Leave a few whole. Put oil in a Cast Iron — heat. When cast iron is to heat add steak 3–5 min per side then add butter, garlic, herbs. Cook another 5-7 to preferred doneness. Spoon butter over top. Let rest 5 min. Serve.

  42. UniqueEnigma121

    Excellent effort OP. I’m going to try medium rare next time. As I prefer rare but probably not for a ribeye🤔

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