Okay Reddit, I need help for date night on how to cook this
Boneless beef Strip Steak from Wholefoods, each about maybe an inch 1/2 -2 inch thick. I am limited to just an oven and stove top and I want to make sure this date night goes well. I’ll take any and all suggestions
by Typical_Carrot_3580
30 Comments
bradloh_2k
Reverse sear
TypeS2k_
These are thic so def reverse sear. Plenty of YouTube videos to give you a rundown
Pale_Section1182
yep. follow th flow of advice, reverse sear. lower temp in oven for a bit, rest it.. then pan sear to perfection. youtube will show you the way. good luck! i use kinders salt pepper and garlic mix on mine
Responsible_Sound_71
Salt (pepper & garlic powder if you’d like), oven at 250 until internal is 120. Remove from oven, pat dry and put on wire rack in fridge for 20 mins. While that’s chilling, have your cast iron heating up in the oven, get it plenty hot, pat dry again and sear every side of the steak with a high temp oil/tallow/clarified butter until you achieve your desired crust. Chilling prevents overcooking, patting dry prevents steaming which destroys the crust and overcooks. Don’t sleep on the sides (of the steaks, and the meal). Date night=smashing success.
ASSMANWILLIE
A nice smoke and sear could drop the pants off anyone worth keeping around.
SleepyBearStella
Get those in the fridge to dry brine. Take out 2 hours before you start to cook. Oven to 235. Season steak. Put it in on a wire rack, over drip tray (you want air all around it)
I would shoot for med-rare which is 130-135 so take out at 125-130.
Get pan hot, oil butter, garlic, rosemary if you’re feeling fancy. Sear both sides for one minute. Use another pan to put pressure on the steak during the sear so it’s even and beautiful.
Let it rest for 10-20 minutes in an aluminum foil tent. Good time to get the sides finished as well.
Worldview-at-home
Better have sex after drinks but before the steaks are done because the meat sweats will not empower laborious activity afterwards 🤪
batmanineurope
Hot take – don’t cook it. Cut it up into very small pieces, add a tiny bit of water, mash it up a bit and store it in a Tupperware container in the fridge. Then later when you’re with your date, if you engage in coitus and the partner is too loose, use the meat bits to “pad the corridor”, so to speak.
FloppyTacoflaps
Reverse sear, when you go to search after sear the fat cap first to get some nice fat rendered down for frying the rest.
unclebai92
Idk why anyone hasn’t suggested it yet, but learn what temp of the steak she prefers. That can make it or break it.
Working-Face3870
Boil
neptunexl
Dry brine right now. Salt all sides generously after drying with a paper towel and set on a wire rack and leave in fridge. Then reverse sear on cast iron.
If you don’t have a wire rack you can set them on the slide like you see in the picture while they dry brine, I’ve had to do that but make sure they don’t fall over lol. I would do that with the fat part facing down.
TheLB1980
Charcoal is the only way.
Ossimo85
Hopefully you’ve cooked steak before and didn’t just drop $50 on a food item you aren’t comfortable cooking for a person you’re trying to impress.
Reverse sear all the way. Don’t be shy with the seasoning. Salt, pepper, garlic powder is a easy winner. If you can salt at least an hour ahead of time before cooking, even better. Then toss on pepper and garlic powder before beginning reverse sear.
Be sure to pay dry with paper towel before searing step.
Look up videos instead of winging it. Best of luck.
I_think_im_falling
I would reverse sear – oven at 220 until theyre around 110 internal temp – sear in high smoke point oil at the highest your stovetop can go then turn it down and butter baste
Fun-Squirrel-5056
Reverse sear at 225 until 120 internal. Season with salt, pepper, and garlic powder. Nothing else and sear each side in 30 second intervals until desired crust is reached.
Teepinandcreepin
Grill or pan?
EnthusiasmAfter475
Tin foil boat, jelly beans on the bottom, place salted steaks on the beans. Then you’re going to want to fill with whole milk just to halfway up the steak. Then you’re going to want to toss a few bay leaves and some cloves in there. After seal it up perfectly tight because that bad boy is going in the dishwasher for a full hour cycle at full heat at normal wash. Remove from the foil and achieve full sear with weed eater attached to a 20lb propane tank you can buy from Strickland propane just don’t tell Hank what it’s for. Ribeye is best because it always come out medium well
rewindwonderland
So, do you know your dates preferred doneness for steak. This would allow you to plan cooking temp and times.
Definitely the reverse sear method but get some salt and start dry brining about 2 hours before the cook.
Other than that, add some good veggies and plate up nice. I good date will enjoy the food, but mostly enjoy the thought and effort.
Spicy_Tunah
Salt those and get em in the fridge on a wire rack asap
Mastotron
Ask how they like their meat prepared. Bonus points if you ask their preferred doneness for the steak.
asiandevastation
Salt and leave in the fridge on a rack to dry brine for a few hours, ideally 24hours. Put in the oven at 225 until the steaks hit 115-120, then sear in hot ass pan until brown on both sides.
While the steak is resting, make a peppercorn sauce or red wine mushroom sauce with the same pan. Look up recipes online ahead of time, super simple.
madnessguy67
Season, 2 mins hard sear on each side, 2 mins in the oven at 190c. Probe with a thermometer if needed. Rest and enjoy.
BungaloBilly69
Thiqq meats, date will go well.
juanuha
The first and most important thing here is knowing the term the significant other likes their steak,rest you can improvise 🙂
Resident_Disk_2211
Lots of good recs in here. Note for salt – either apply 4 hours or more (ideally overnight) or immediately before cooking. Never inbetween. Salt draws out moisture from near surface, creating little bits of water on the steak, which means you’ll steam your steak (everyone’s had those grey looking steaks with very little nice browning on it). The overnight brine also allows for a juicier steak as it ultimately keeps more moisture in during cooking.
The longer dry brine allows for a nice, firm moisture free surface that’ll give you a deep brown color and that seared beefy flavor we all love. Pan sear on cast/stainless is best with fat cap first. Dont move them around. I’d bring these to 130-140. If you want to get fancy do the rosemary/butter/garlic everyone is mentioning, slice into strips and grab yourself some maldon salt to finish once sliced.
SwingandMiss77
Here’s the order. Date activity (movie, bowling, whatever), then sex, then reverse sear. You eat that, you’re asleep in 35 minutes. No sexy time for you
CmdrYondu
Sous Vide delivers perfect cook from end to end. You must sears for a crust before serving.
riftastic76
Alright this is how I do my strip steaks:
1. Dry brine ~8 hours: Light, even coat of fine salt. I mix powdered pink Himalayan + iodized. Leave it uncovered in the fridge. 2. Before cooking: Take the steak out about an hour before it hits the pan. Not to “room temp” — just to take the chill off the outside. 3. Heat the pan: Put your pan on low for ~10 minutes to heat evenly. 4. Crank it for the sear: Turn heat up to high/med-high. Add a thin layer of high-smoke-point oil. 5. Sear + full contact: Press the steak into the pan for full contact. Use a weight/spatula for the first minute if it curls. 6. Build the crust FIRST: Don’t move it until a real crust forms. Flip, crust side two. Once both sides have crust, lower the heat. 7. Season mid-cook: I only add pepper/seasoning after crust forms so it doesn’t burn or ruin the sear. 8. Baste to finish: At ~120°F internal, move to a clean pan with butter + garlic + herbs. Baste and flip a few times to about 135°F. 9. Rest: Let it rest ~10 minutes so juices settle. 10. Finishing salt: Slice, then add a little finishing salt to the cut surface for flavor + texture.
CountGerhart
You are genuinely asking REDDIT for advice for a date night? It’s like asking Alkaida for advice for being good Christians 😂
Jokes aside, if you don’t know how she likes her steak then I usually go for medium – mediumwell.
30 Comments
Reverse sear
These are thic so def reverse sear. Plenty of YouTube videos to give you a rundown
yep. follow th flow of advice, reverse sear. lower temp in oven for a bit, rest it.. then pan sear to perfection. youtube will show you the way. good luck! i use kinders salt pepper and garlic mix on mine
Salt (pepper & garlic powder if you’d like), oven at 250 until internal is 120. Remove from oven, pat dry and put on wire rack in fridge for 20 mins. While that’s chilling, have your cast iron heating up in the oven, get it plenty hot, pat dry again and sear every side of the steak with a high temp oil/tallow/clarified butter until you achieve your desired crust. Chilling prevents overcooking, patting dry prevents steaming which destroys the crust and overcooks. Don’t sleep on the sides (of the steaks, and the meal). Date night=smashing success.
A nice smoke and sear could drop the pants off anyone worth keeping around.
Get those in the fridge to dry brine. Take out 2 hours before you start to cook. Oven to 235. Season steak. Put it in on a wire rack, over drip tray (you want air all around it)
I would shoot for med-rare which is 130-135 so take out at 125-130.
Get pan hot, oil butter, garlic, rosemary if you’re feeling fancy. Sear both sides for one minute. Use another pan to put pressure on the steak during the sear so it’s even and beautiful.
Let it rest for 10-20 minutes in an aluminum foil tent. Good time to get the sides finished as well.
Better have sex after drinks but before the steaks are done because the meat sweats will not empower laborious activity afterwards 🤪
Hot take – don’t cook it. Cut it up into very small pieces, add a tiny bit of water, mash it up a bit and store it in a Tupperware container in the fridge. Then later when you’re with your date, if you engage in coitus and the partner is too loose, use the meat bits to “pad the corridor”, so to speak.
Reverse sear, when you go to search after sear the fat cap first to get some nice fat rendered down for frying the rest.
Idk why anyone hasn’t suggested it yet, but learn what temp of the steak she prefers. That can make it or break it.
Boil
Dry brine right now. Salt all sides generously after drying with a paper towel and set on a wire rack and leave in fridge. Then reverse sear on cast iron.
If you don’t have a wire rack you can set them on the slide like you see in the picture while they dry brine, I’ve had to do that but make sure they don’t fall over lol. I would do that with the fat part facing down.
Charcoal is the only way.
Hopefully you’ve cooked steak before and didn’t just drop $50 on a food item you aren’t comfortable cooking for a person you’re trying to impress.
Reverse sear all the way. Don’t be shy with the seasoning. Salt, pepper, garlic powder is a easy winner. If you can salt at least an hour ahead of time before cooking, even better. Then toss on pepper and garlic powder before beginning reverse sear.
Be sure to pay dry with paper towel before searing step.
Look up videos instead of winging it. Best of luck.
I would reverse sear – oven at 220 until theyre around 110 internal temp – sear in high smoke point oil at the highest your stovetop can go then turn it down and butter baste
Reverse sear at 225 until 120 internal. Season with salt, pepper, and garlic powder. Nothing else and sear each side in 30 second intervals until desired crust is reached.
Grill or pan?
Tin foil boat, jelly beans on the bottom, place salted steaks on the beans. Then you’re going to want to fill with whole milk just to halfway up the steak. Then you’re going to want to toss a few bay leaves and some cloves in there. After seal it up perfectly tight because that bad boy is going in the dishwasher for a full hour cycle at full heat at normal wash. Remove from the foil and achieve full sear with weed eater attached to a 20lb propane tank you can buy from Strickland propane just don’t tell Hank what it’s for. Ribeye is best because it always come out medium well
So, do you know your dates preferred doneness for steak. This would allow you to plan cooking temp and times.
Definitely the reverse sear method but get some salt and start dry brining about 2 hours before the cook.
Other than that, add some good veggies and plate up nice. I good date will enjoy the food, but mostly enjoy the thought and effort.
Salt those and get em in the fridge on a wire rack asap
Ask how they like their meat prepared. Bonus points if you ask their preferred doneness for the steak.
Salt and leave in the fridge on a rack to dry brine for a few hours, ideally 24hours. Put in the oven at 225 until the steaks hit 115-120, then sear in hot ass pan until brown on both sides.
While the steak is resting, make a peppercorn sauce or red wine mushroom sauce with the same pan. Look up recipes online ahead of time, super simple.
Season, 2 mins hard sear on each side, 2 mins in the oven at 190c.
Probe with a thermometer if needed. Rest and enjoy.
Thiqq meats, date will go well.
The first and most important thing here is knowing the term the significant other likes their steak,rest you can improvise 🙂
Lots of good recs in here. Note for salt – either apply 4 hours or more (ideally overnight) or immediately before cooking. Never inbetween. Salt draws out moisture from near surface, creating little bits of water on the steak, which means you’ll steam your steak (everyone’s had those grey looking steaks with very little nice browning on it). The overnight brine also allows for a juicier steak as it ultimately keeps more moisture in during cooking.
The longer dry brine allows for a nice, firm moisture free surface that’ll give you a deep brown color and that seared beefy flavor we all love. Pan sear on cast/stainless is best with fat cap first. Dont move them around. I’d bring these to 130-140. If you want to get fancy do the rosemary/butter/garlic everyone is mentioning, slice into strips and grab yourself some maldon salt to finish once sliced.
Here’s the order. Date activity (movie, bowling, whatever), then sex, then reverse sear. You eat that, you’re asleep in 35 minutes. No sexy time for you
Sous Vide delivers perfect cook from end to end. You must sears for a crust before serving.
Alright this is how I do my strip steaks:
1. Dry brine ~8 hours: Light, even coat of fine salt. I mix powdered pink Himalayan + iodized. Leave it uncovered in the fridge.
2. Before cooking: Take the steak out about an hour before it hits the pan. Not to “room temp” — just to take the chill off the outside.
3. Heat the pan: Put your pan on low for ~10 minutes to heat evenly.
4. Crank it for the sear: Turn heat up to high/med-high. Add a thin layer of high-smoke-point oil.
5. Sear + full contact: Press the steak into the pan for full contact. Use a weight/spatula for the first minute if it curls.
6. Build the crust FIRST: Don’t move it until a real crust forms. Flip, crust side two. Once both sides have crust, lower the heat.
7. Season mid-cook: I only add pepper/seasoning after crust forms so it doesn’t burn or ruin the sear.
8. Baste to finish: At ~120°F internal, move to a clean pan with butter + garlic + herbs. Baste and flip a few times to about 135°F.
9. Rest: Let it rest ~10 minutes so juices settle.
10. Finishing salt: Slice, then add a little finishing salt to the cut surface for flavor + texture.
You are genuinely asking REDDIT for advice for a date night? It’s like asking Alkaida for advice for being good Christians 😂
Jokes aside, if you don’t know how she likes her steak then I usually go for medium – mediumwell.