I tried steak a few months ago for the first time at a steakhouse with my lads (ordered medium). I'm a college student so don't expect good cooking skills.
Method
I dried it up with tissues then applied salt on the strip and left it in the fridge for a good hour. Applied some basic seasoning like black pepper, thyme etc. Chucked the strip on a piping hot cast iron pan with butter and left it for a lil over a minute then flipped then again for a min.
Now I've learnt I've fked up on this bit, I cooked it for a few minutes after that extra out of fear I would get a rare (wanted a med). I think my sear is crap tho, open to brutal criticism if honest.
Tasted like seasoned rubber.
by i_love_psl_gods
41 Comments
😂😂 bro cooked a Minecraft steak
With thin steaks (this qualifies as one) you want to go hot and fast. Hot to get some color on it and fast to not do what you did.
But hey, it’s all good. You only learn how to make great steak by making bad steak.
Very sad to see this. I recommend cooking far less time, and possibly just increase the heat a bit.
Make sure not to cook it for an hour.
Use a timer (if you don’t want to invest in a thermometer). For a steak this thin I’d hit it with 2 min a side on skillet then wrap in tin foil for at least 5 mins. The residual heat will cook the inside while it’s in the tin foil.
Invest in a cheap digital thermometer you can get one for $10 or less.
Well it’s not mooing but how did it taste?
Mmmm looks good for shoe leather
Guga on Youtube is your friend. Very good videos on how to get the most out of the effort.
Use un-salted butter. Salted butters smoke at a lower temperature than un-salted. You’ll be able to sear at a higher heat.
If you care to lean more, I’d be happy to teach.
Get a meat thermometer for one. Things like 20$ and itll last a lifetime and you’ll know where your meat temp is at.
Generally cast iron youd want to search it high on both sides for 2 minutes then cook it on medium low to finish on each side for 2-3 minutes
Or if youre going straight blaze maybe aim for 3-4 minutes each side. Your meat thermometer will let you know if youre undercooked or over cooked.
If you’re undercooked, then go for an additional minute on each side.
There’s no rule of thumb because not all steak sizes are equivalent.
But for 1 inch steaks I try for 3-4 minutes each side.
For 1.5 inches in height 4 to 5 minutes each side on blazing heat.
My wife would love it. She wants her steak well done and refuse to ruin meat .
NSFW this man good god.
1.)Buy a good 1lb steak from the butcher section at your local grocery store (ribeye or New York strip are my preferred cuts)
2.) put that steak on a grate that is on a cookie sheet. If you don’t have a grate, use dull knives so it’s raised off the cookie sheet in the bottom can get some air.
3.) Salt pepper garlic powder on both sides. Use a little more than you think you need. put it in the refrigerator for two hours.
4.) set your oven to 200° put everything in the oven for 90 minutes.
5.) get a frying pan that is large enough for the steak. And get it as hot as your stove can. Highest settings. put in 1/8 cup avocado or olive oil. throw in a crushed clove of garlic, and rosemary if you like it.
6.) cook each side for no more than one minute. You’re only trying to get a good seer. You’re not actually cooking the meat. It’s already done.
7.) THIS IS IMPORTANT. let it sit on a cutting board for 10 minutes.
Enjoy.
this gives me a perfect medium/medium rare every time. The doneness depends on the thickness. After practicing a while you will find your perfect temperature
Remember, if you undercook it, you can cook it more. If you overcooked, you done
Damn did you cook on top of Ghostrider’s baldass head?
Thin steaks are easy to overcook if you’re not used to it, I would say that’s your biggest complicating factor here. It’s hard to even probe something that thick.
I’m not saying you need 2 inch thick steak, but maybe try something a bit thicker the next time and figure out your temps.
There’s a lot of ways to estimate doneness, it may take some time to get the feel but what I would say is check temps, if you’re cooking at high temp pull it 10-15° before your target temp. If you do start to temp probe then check the doneness in the other ways too so you can start to do it by feel.
Good luck!
That cow died to be treated like this. Jesus
Ribeye:
Freeze for a couple days, then let thaw. (Trust me)
Dry rub only.
Medium/medium low heat. Let grill warm up.
Put it on the grill, use temp probe. Wait until steak is 92 internal. Flip.
Pull at 119° for rare, 125 for MR.
Let steak sit for 6-10 minutes after pulling.
Done
You want a high smoke point oil (avocado oil, canola oil or refined safflower oil are the best in my opinion) and preferably a cast iron or heavy bottomed skillet, and cook it at an EXTREMELY hot temp for a short amount of time. Also, before you cook it, dry the steak (can be with a paper towel) and season as desired. You want the oil in the pan to look a bit shimmery and be smoking a bit before you put your steak in. Tip: when u put the steak in, put the steak in the pan AWAY from you so u don’t get splashed with the hot oil.
Instant read thermometer.
It’s your first time. It happens. Put some steak sauce on it and it will be okay. Next time do a reverse sear and use a digital thermometer.
Hottest cast iron, carbon steel or flame you can grab and make sure the exterior is bone dry. Sear it hard and fast, toss a probe inside and finish in the oven. For a steak that thin also make sure it’s as cold as you can get it without freezing so it can have more time for a crust to develop.
If you cook it so hard it becomes too overdone to be enjoyable, make a jerky marinade, slice thin, soak and dehydrate. Smoked jerky chips from leftover steak is an underrated treat.
Looking at the grains….is this a flank steak? You called it a strip in the text but idk from the pic.
Flank steaks need to be cooked very very fast. Like 2.5-3 minutes per side and done, don’t try to baste it with butter or anything. And just a general rule of thumb with all steaks it’s better to take it off right before you “think” it’s done and let it get up to temp as it rests
Don’t be afraid to get a raw meat. A beef meat can be eaten a raw lol
Biggest lesson. You can fix undercooked steak easily by cooking it some more after. Fixing overcooked steak… well… as long as it is not charcoal you can repurpose it but you get steak to eat a steak not make stew out of it.
Generally seating outer layer of beef will make it safe. Generally. Even if it’s undercooked it’s at least going to be safe, nice thing about beef. Chicken or poultry in general, you gotta cook that properly.
You want to first let the meat rest at room temperature for 30 minutes before cooking it. Get a pan hot (you can test with water by putting some droplets on the pan to see them simmer) and give it about 4-5 minutes per side you can always check the temperature with a thermometer so you don’t over do it. Dont move it around just press the steak more into the pan so it’s makes full contact. Once it’s removed let it rest for 10 minutes before cutting into it. While resting the temperature will rise while resting so you want to shoot for the internal to be a little lower than your desired doneness. Also if your seasoning with S&P wait till after it’s cooked for the pepper because that will burn. The salt can be put on the steak while resting to let it absorb into the beef.
For first time Thats not bad at all imo
Simple, really! Higher heat, less cooking time. If you go for sear “color” or crust over interior temperature/texture, you’re more likely to mess it up. Choosing a properly marbled cut helps to some extent to avoid the leather boot outcome but the aforementioned is more important.
there are two schools of thought to searing, at least that I’m aware of-
the first school of thought is that you get the pan pissing hot, and only then do you drop the steak in- allowing the sear to develop rapidly. The idea is that this “locks in” the juices. You can gauge roughly what doneness it has reached by using this guide- [Test a Steak’s Doneness With the Touch Test | Art of Manliness](https://www.artofmanliness.com/living/food-drink/touch-test-steak-doneness/) as it’s cooking. Remember to take it off before it’s reached where you want it to end up, because it will continue to cook itself even after removed from the heat- you can then either let it be, or if you have cast iron or something else suitable, finish it the oven- but this is generally unnecessary
the second school of thought is the reverse-sear; this is where you actually bring the meat up to temp slowly, either in the oven or on the skillet- and then when it has reached nearly where you like it, *then* crank the heat super high and sear it. The idea here is that regular searing at the beginning actually causes the moisture to seep out of the meat, thus making it dryer. Reverse-sear proponents feel that bringing it up to temperature and then hitting it with the sear last preserves these juices better.
Either way, you want the skillet at some point to be pretty hot because that’s what makes the Maillard reactions occur and the new delicious flavor compounds to be released. Just be wary of leaving it on the heat too long and learn to gauge your Doneness levels with your palm like in the tutorial above and you should be A-OK
The real key to a good steak is simplicity; buy a good cut, season with ground salt of your choice and allow it to rest and reach room temperature before cooking- the salt will draw the moisture from inside the cut. If you have time, brining never hurts but isn’t necessary. In my opinion the absolute best way to cook steak is on a charcoal grill, but a cast iron skillet is a close second
Also, after it has been cooked, allow it to rest yet again for several minutes before eating, as this is the time when the steak will really “relax” and all the flavors will really become cohesive with one another; don’t let it get cold by any means, but eating a steak piping hot will be about 15-20% less good than letting it rest for a bit. Salt again during and after cooking, (not an obscene amount- just enough to replenish it as a lot of seasoning is lost during the process). If you really want to be fancy you can finish it in the pan with a little pad of butter and baste it for some extra golden crust and savoriness but it’s really not needed if you get your technique down.
Just experiment and watch videos on YouTube of Gordon Ramsay or Binging With Babish making steaks and find a version that suits you. Don’t be afraid of undercooking at first because you can always cook it *more*- it’s not optimal but you can salvage an underdone steak by just cooking a little longer. But once it’s *over*cooked, you can’t undo that
Thicker cut steaks are more forgiving — this is like starting off your driver’s ed course on the formula 1 grand prix.
And yes, much like the race analogy, you need to go at least 300 mph to not get run over.
This probably needed to be dropped in avocado oil in a cast iron skillet heated to 400*+ for a minute on each side. This looks like it cooked in no oil at 200-250 for 3 minutes on each side (limited darkening, no cooking ring).
Lots of good suggestions here. I will stress to get a meat thermometer so you can monitor temp and take it out at the right moment.
If you want 135f eating temp, take it out at 125-128 and tent with foil for 10 minutes or so.
It’s a journey, keep at it.
The important thing is that you learned your lesson and know never to cook again!
Accentuate the positive. Salmonella risk is absolutely zero.
Don’t sear with butter doesn’t have a high smoke point. Choose a neutral oil with higher smoke point and sear depending on the thickness of the steak. I also wouldn’t let it sit in the fridge before cooking id let it come to room temp. Good luck with the learning process man.
Be sure to pat it dry after you let it rest with salt as well, the moisture pulled out from the salt will steam cook it instead of searing it
Looks like you cooked it on medium for 10 minutes. You need to cook it on turbo for 1 minute
Well, first, don’t let it sit in the fridge. 45mins-1 hour at room temp so it can come up to temp. Salt pepper both sides.
I like to reverse sear but if you don’t have any oven then get the skillet piping hot, use a high smoke point oil, I use avocado and seer the fatty side for about 30 seconds (sideways). Then I’ll plop the steak in on the flattest side first for about 45 seconds, and flip.
At about 25 seconds on the second side, I’ll toss in the butter, lift one side of the pan off the heat and baste continuously until the 45 seconds is up.
Then I’ll let it rest on a cutting board for about 5 minutes, normally gives me a medium rare steak. Toss some extra butter if ya want and cut against the grain with a SHARP knife. Use your hands to hold the steak and not a fork so you’re not poking holes all over it.
It’s overcooked, but otherwise it looks great. This is part of learning. Don’t sweat it.
Pull steak out of fridge and let it come to room temp. Season with pepper & kosher salt. Get pan on Extremely high heat. Add a touch of oil. Sear for 45 seconds – 1 minute on each side. Sear around edges 10-15 second each part. Remove steak from pan. Lower heat. Add butter, garlic, rosemary, and a touch of oil. Add steak back into pan. Baste in butter for 1-2 min. Remove. Let rest for 3-5 minutes. Slice.
The one thing I’ve learned when perfecting it is that it all happens a lot quicker than what you think. Even after you take it off the heat, it’s still cooking inside! You have to account for that or it will come out overcooked. If it is undercooked for your liking, you can always cook it more.
For a thinner steak like this, I would say more like 15-20 seconds per side.
I’m a young professional (26M) and just started cooking for myself over the last 2 years. I would always eat out and didn’t even own any cooking utensils. I didn’t see the point. Now, I can make a ton of different dishes from scratch just from memory. Cooking is really all about experimenting — trial and error. After your 3rd or 4th steak you’ll feel a lot more confident. You got this!
Honestly it looks overcooked but it doesn’t look ruined. If it tastes bad it was probably due to boring or misapplied seasoning, or it was just shitty steak to begin with.