How do you cook your steak?

[Hieveryone]

I made a delicious steak today which I ordered from Omaha Steaks.

First I seared it with some Cajun spice.

Then I put it in the oven to finish cooking.

Turned out DELICIOUS!

Had spinach as a side.

I’m on a diet and trying to avoid carbs otherwise I would have fried some French fries.

 

[Healer Flame]

1) Wash the steak twice
2) Marinate with corn oil, sea salt, cumin, black pepper and leave it for 30 minutes.

After an half hour i fry it with butter for 10 or 15 minutes.

 

[Hieveryone]

1) Wash the steak twice
2) Marinate with corn oil, sea salt, cumin, black pepper and leave it for 30 minutes.

After an half hour i fry it with butter for 10 or 15 minutes.

That’s a good one! I’ll have to try it.

 

[Healer Flame]

That’s a good one! I’ll have to try it.

Try it its delicious but the steak has to be fresh.

 

[Juicy Box]

It depends on the cut, but I usually use two ways, Broil or Pan frying. I used to do grilling a lot, but I would have trouble getting consistent results.

I remove the steak from the refrigerator and season it and let it sit at room temp for about 45 minutes before cooking.

For seasoning, I usually keep it simple, cover the entire steak with generous portions of coarse kosher salt (helps with creating a nice crust when searing), with coarse ground black pepper and parsley.

I occasionally add some other seasonings, but usually stick with the above ones.

If broiling, I just place it on a hot cast iron pan and toss it in the broiler for a few minutes, then flip it usually only once.

If pan frying, I sear both sides at a high temperature on a case iron pan, then lower the temp to cook. I usually place some butter on the steak and as it melts, I drizzle the melted butter on it with a spoon. When pan frying, I occasionally add stuff like fresh chopped garlic, fresh rosemary, and fresh thyme.

Depending on the cut, I usually cook my steaks to med-rare to medium.

I only marinate if it is a cheap cut of steak as I prefer the natural flavor of beef and marinating usually overpowers it.

 

[Huntn]

Grill it, having applied Season All until it’s rare.

 

[Healer Flame]

only marinate if it is a cheap cut of steak

That must be your household's formula & theory because anything that is marinated doesn't mean its cheap. I marinate meat , fish and chicken for the rich taste and smell.
[automerge]1586009172[/automerge]
Here in Australia meat is so cheap people never bother checking prices.

 

[diggy33]

Griiled, medium rare for me, medium for the wife. Oftentimes, I just use Salt, pepper, and cayenne, but I will also use some toarashi seasoning and glaze with unagi.

 

[Erehy Dobon]

I use the reverse sear method for beef steaks now.

• Toss in 180°F oven with remote thermometer probe.
• Pull out when internal temperature reaches 120°F.
• Toss on hot grill to sear.

Similar to the sous vide technique that high-end steak houses now employ.

 

[Scepticalscribe]

Rare, very rare for preference, in a very hot pan, wth a little olive oil.

Basting with butter is an excellent idea, one I must put into practice for myself.

 

[Erehy Dobon]

Better than basting with butter is just topping with a blob of fresh butter to serve. The Italians do this (bistecca alla fiorentina).

It's literally cow on cow.

The French do similar things with compound butters (like beurre maître d'hôtel) or with butter-based sauces (sauce béarnaise in particular).

 

[Scepticalscribe]

Better than basting with butter is just topping with a blob of fresh butter to serve. The Italians do this (bistecca alla fiorentina).

It's literally cow on cow.

The French do similar things with compound butters (like beurre maître d'hôtel) or with butter-based sauces (bearnaise in particular).

Thank you.

I'll give that a try, as well.

 

[Erehy Dobon]

Note that basting with butter can reduce the amount of browning because of the significant percentage of water in ordinary butter. Water has a boiling point of 212°F (100°C) and remains at that temperature until it is converted into steam. The desirable Maillard reaction doesn't really start until about 300°F.

If you want to baste in butter, use clarified butter instead. This is also why clarified butter is often better for pan frying and is definitely better for deep frying than plain butter.

 

[dannyyankou]

Grilled, just with some seasoning on top. I cringe when I see people frying it in butter. All it needs is some salt and pepper.

 

[Erehy Dobon]

Grilled, just with some seasoning on top. I cringe when I see people frying it in butter.

Again, cow on cow. The French do this a lot.

All it needs is some salt and pepper.

Ideally, salt your steak 24-48 hours before cooking. I typically use 0.03% kosher salt by weight as a baseline amount. Yes, the salt will cause the steak to emit some moisture but it will reabsorb it in time.

Use a digital scale.

The typical $25 kitchen scale doesn't have the accuracy for fractions of a gram, so the best thing to do is to weigh out an amount like six grams then divide the pile of salt in half. That's three grams, enough for 1 kg of steaks. If you only have 500 g of steaks to season, then cut that 3 gram pile in half. That's 1.5 grams.

This is one great example how the metric system is far more practical than stupid volume based Imperial measurements like teaspoons.

Pepper should be added after it is done; it starts to burn at 284°F. Three Michelin star French chef Pierre Gagnaire is a strong believer that pepper should wait until the end.

 

[Scepticalscribe]

Grilled, just with some seasoning on top. I cringe when I see people frying it in butter. All it needs is some salt and pepper.

Plus butter and garlic........

 

[llauradog]

That looks amazing. Have you seen the MeatNBone.com steaks?

 

[velocityg4]

I prefer it medium-well. Light pink no blood. I'll either cook in a pan using butter instead of oil or just place it under the broiler. Seasoning is usually just sea salt perhaps cracked black pepper. I get steak to taste the steak not seasoning or sauce.

I like to use McCormick Grill Mates Montreal Steak for cheaper cuts. Also occasionally I'll make blue cheese butter with chives to melt on top of the steak. Not for expensive cuts though.

I never get steak in restaurants though. Order anything other than well done and it comes out bloody. Well done is cooked to a cinder. Plus they always put salt on stuff. I'd rather everything arrive salt free and salt it myself. Since cooks seem to think everything should taste like you're eating a salt lick.

 

[Juicy Box]

That must be your household's formula & theory because anything that is marinated doesn't mean its cheap. I marinate meat , fish and chicken for the rich taste and smell.
[automerge]1586009172[/automerge]
Here in Australia meat is so cheap people never bother checking prices.

This is just my personal preference as everyone has their own way of doing things.

Also, I was actually referring to just beef, not other meats.

I am not sure how it is elsewhere, but in the US, there is a wide range in prices and quality of beef. Prices range from a few dollars a pound to over $100 a pound depending on the type of cattle, cut, and grade.

If it is the same type of cattle and grade, ribeyes are about twice to three times as expensive in the US than a flank or sirloin.

As a general steak price guide, the tougher steaks are on the low end and the more tender a steak is, the higher the price is.

While beef prices in Australia might be cheap, I am sure there is a range there just like the US.

As I mentioned, I marinate certain cuts of beef that are cheaper here in the US, such as flank or sirloin. These cuts tend to be leaner, less natural flavor, and tougher, which is why I prefer to marinate them to add flavor and to tenderize the steak.

But cuts such as ribeye and strip are more marbled, naturally tender and flavorful, and don't really need marinating, especially as I prefer the natural-steak flavor with just a few basic seasonings.

When talking about higher quality grades, such as Prime, then these steaks are really well marbled and do not need a marinade. I definitely wouldn't recommend using a heavy marinade on a Prime ribeye, at least the way I like em.

 

[T'hain Esh Kelch]

Take it out of the fridge an hour before cooking. Sear it at high heat on a hot pan with some butter. Give it 1 minute per cm steak thickness, per side. 1 minute before it is finished, i give it a good amount of salt, pepper and garlic. When done, wrap it in aluminiumfoil and let it rest 5-7 minutes.

 

[4sallypat]

I normally charcoal grill my steaks and finish in the oven but sometimes when I have time, I use my sous-vide machine to cook it gently in a hot water bath.

Then after an hour or 2 of sous-vide, I pan sear it in a cast iron pan that gives that outside caramelization.

Comparing the two, I love both - char grilled taste is tough to beat but the tenderness of the sous vide method is also very good.

 

[D.T.]

Oven, then a super hot cast iron skillet for a sear (using grapeseed oil), prep only with good ground salt and pepper, top with butter. Perfection (see posts #9 and #11).

I prefer it medium-well. Light pink no blood.

FWIW, the red liquid in a steak isn't blood, it's myoglobin (a protein used in muscle), which is why rare steaks with lots of red fluid don't taste like an old copper penny

 

[chown33]

MR.

 

[The-Real-Deal82]

Like this usually.

Garlic butter and rosemary.

 

[Stephen.R]

I prefer it medium-well. Light pink no blood.

This is exactly why I don’t buy steak at a restaurant (even moreso here in Thailand where apparently the cows are all in competition to be the next action hero and have 0% body fat - just sinew and muscle).

what you call “medium well” I would expect to be medium (and my expectation seems to match with most “doneness” charts I’ve seen)

But then I’ve ordered medium and had it come out looking like it’s about to moo at me.

also, free tip: don’t order steak on Good Friday in an Italian owned restaurant. They don’t like it much apparently.