Okay so I recently went to a doctor and he gave me new meds and told me to not stress out anymore. I didn't really feel like I was stressed out in the first place, but I probably was because I'm not a trustworthy person. Can't trust myself.
These meds were for acne, stress, all that shit. I'm the atypical nerd. And they have been making me sick. Absolutely sick. But I figure I'm going to stay on them and weather through whatever has to be done because it'll be worth it in the end.
Now back to an hour ago. I was so hungry and my mother never buys any good shit in my house so I decided to rebel and eat one of her "dinner" items. I'm typing this real fast because I am in a state of panic and delusion but anyways the short story is this. She buys shitty food, I tell her not to, so to take out my hatred on her food choice I eat what she actually wants to eat of what she buys. Great thinking, huh? It is like if you don't get me edible food, I'll eat your food and you eat what you buy for me because that shit is nasty. Warm-up ham and cheese hot pockets? Fuck that you eat that mom. Seriously.
So I got a boneless steak sirloin or w/e from the freezer. I googled on supercook.com how to cook it and it said it needs salt, pepper, and if I do it on the stove make sure it is as hot as can be. So being so smart as I am I put the pepper and salt in the pan FIRST (not as a rub) and turned it as high as I could. Then I put the meat in and closed it with a lid which didn't quite fit. I went upstairs to my computer to read the rest of the directions. So I go back downstairs making sure I don't overcook it because my mom always makes well done meat and that shit is nasty and for once I wanted to taste medium rare steak. The kitchen was covered in smoke. The living room was covered in smoke. I get the food out, it looks done, and I open the windows.
AND FUCK. Dude since it is winter here my parents replaced the screens with this shit that doesn't allow smoke to go out. It is like a mother fucking double window. So the smoke has no where to go. And then all of a sudden I hear this wheezing and I turn around and my kitty is choking or some shit. So I panic, grab the kitty snacks, and lure the kitties to my room and close the door. But the scary thing is the smoke came all the way to the second floor and now my room and my brother's room are drenched in smoke. However, I had screens with my windows so I opened them and let the kitties be safe without smoke and gave them their treats.
So I go back downstairs, freaking out and shit. I hear fire sirens and panic like a mother fucker and run around in circles for a while (my house is designed so the living room connects to the kitchen to the dining room to the patio so it goes in a circle) and then it passes by so I must have been overly worried because there was no visible fire. I grab the steak, poke it, some blood comes out. But no way in hell am I going to start that shit again so I decide to eat it and it tastes horrible. Finally at this point I'm so overwhelmed I take off my glasses and close my eyes for a minute. My house is fucked, my kitties are sick, and my steak tastes like shit. And then when I opened my eyes there was no more smoke in my house. I was like what the fuck?
And then I looked at my glasses and they were all cloudy and smeared up.
well im not a qualified chef but i think you can't really cook a steak medium rare from it being frozen , it will still be cold in the centre and to warm it up in the centre you'd have to take it to maybe medium-well at least
defrost steak first -> sprinkle salt/pepper -> heat up the pan with some (u can use alot) butter -> when butter starts to sizzle put steak on it -> cover up with lid (just cover up with anything) -> cook until the bottom side has a bit of burn on it -> flip the steak and cook it until the same thing heppens -> enjoy with some rice
remember : when u put steak on the pan, make sure the stove is on medium/medium high (don't cook on high). You don't want medium rare steak..u want it medium well done...the cooking process should take you about 13-15 minutes.
On November 05 2010 23:57 SCC-Faust wrote: So I got a boneless steak sirloin or w/e from the freezer. I googled on supercook.com how to cook it and it said it needs salt, pepper, and if I do it on the stove make sure it is as hot as can be. So being so smart as I am I put the pepper and salt in the pan FIRST (not as a rub) and turned it as high as I could. Then I put the meat in and closed it with a lid which didn't quite fit. I went upstairs to my computer to read the rest of the directions.
You deserved every ounce of panic for threating your steak like this. Barbarian
But lol at your glasses. I have a friend who in times gets so annoyed while talking with me with how my glasses look he demands them and cleans them properly for me. Appearantly it sometimes looks like frosted glass but I never notice myself
On November 06 2010 00:13 The6357 wrote: defrost steak first -> sprinkle salt/pepper -> heat up the pan with some (u can use alot) butter -> when butter starts to sizzle put steak on it -> cover up with lid (just cover up with anything) -> cook until the bottom side has a bit of burn on it -> flip the steak and cook it until the same thing heppens -> enjoy with some rice
remember : when u put steak on the pan, make sure the stove is on medium/medium high (don't cook on high). You don't want medium rare steak..u want it medium well done...the cooking process should take you about 13-15 minutes.
This is the worst cooking advice I've ever heard in my life. It's actually 100% wrong on all accounts.
When you cook a Sirloin steak, medium rare or even rare are certainly possibilities if you enjoy the texture of the meat. If you are going for that with a true pan-friend steak, you absolutely want it on high. You should actually put it as high as it goes and leave the pan to heat up for 5 minutes before you put the steak in. The whole process takes 2.5 minutes / side depending on the thickness of the steak. Afterward, wrap it in foil to let the temps set up depending how close to medium you want it to finish.
Edit: I'm actually getting angry rereading your comment because it's so insanely wrong.
Lol. I love medium-rare steaks. Best way to have them.
But, seriously, learn to cook..... It is not that hard..... And if you're stressin over dumb shit like that, then you also need to learn how to calm down.....
On November 06 2010 00:13 The6357 wrote: defrost steak first -> sprinkle salt/pepper -> heat up the pan with some (u can use alot) butter -> when butter starts to sizzle put steak on it -> cover up with lid (just cover up with anything) -> cook until the bottom side has a bit of burn on it -> flip the steak and cook it until the same thing heppens -> enjoy with some rice
remember : when u put steak on the pan, make sure the stove is on medium/medium high (don't cook on high). You don't want medium rare steak..u want it medium well done...the cooking process should take you about 13-15 minutes.
Close but no cigar. The best way to cook a steak is like this: Defrost it first and put some salt on it. This will help holding all the juices inside, resulting in a more tender steak. Pepper you should add afterwards when the steak makes it to your plate.
Heat up the pan with olive oil so it's really hot. Use olive oil for this as it won't burn on a high temperature like butter does. If you use butter it will give a bit of a bitter taste to your meat.
Now you want to sear the steak. Put it in the pan and turn after 5 or 6 seconds. Turn the steak over and do the same. After both sides are seared turn the heat very low and add some butter to the pan. The butter will give the meat that nice brown color (with only olive oil it will stay a bit grayish) and will help forming that nice texture of the outside of the steak.
Leave it in the pan for about 3 or 4 minutes (depending on how thick the meat is) and turn it over for another 3 or 4 minutes. BTW don't ever put a cover on the pan in any step of this process please. This will only harm your meat.
On November 06 2010 00:13 The6357 wrote: defrost steak first -> sprinkle salt/pepper -> heat up the pan with some (u can use alot) butter -> when butter starts to sizzle put steak on it -> cover up with lid (just cover up with anything) -> cook until the bottom side has a bit of burn on it -> flip the steak and cook it until the same thing heppens -> enjoy with some rice
remember : when u put steak on the pan, make sure the stove is on medium/medium high (don't cook on high). You don't want medium rare steak..u want it medium well done...the cooking process should take you about 13-15 minutes.
The best way to cook a steak is like this: Defrost it first and put some salt on it. This will help holding all the juices inside, resulting in a more tender steak. Pepper you should add afterwards when the steak makes it to your plate.
Heat up the pan with olive oil so it's really hot. Use olive oil for this as it won't burn on a high temperature like butter does. If you use butter it will give a bit of a bitter taste to your meat.
Now you want to sear the steak. Put it in the pan and turn after 5 or 6 seconds. Turn the steak over and do the same. After both sides are seared turn the heat very low and add some butter to the pan. The butter will give the meat that nice brown color (ith only olive oil it will stay a bit grayish) and will help forming that nice texture of the outside of the steak.
Leave it in the pan for about 3 or 4 minutes (depending on how thick the meat is) and turn it over for another 3 or 4 minutes.
You now have the perfect steak. Bon appetit.
damn u must be diamond league steak cook...I just cook it the way i find the easiest and fastest and it tastes great
On November 06 2010 00:13 The6357 wrote: defrost steak first -> sprinkle salt/pepper -> heat up the pan with some (u can use alot) butter -> when butter starts to sizzle put steak on it -> cover up with lid (just cover up with anything) -> cook until the bottom side has a bit of burn on it -> flip the steak and cook it until the same thing heppens -> enjoy with some rice
remember : when u put steak on the pan, make sure the stove is on medium/medium high (don't cook on high). You don't want medium rare steak..u want it medium well done...the cooking process should take you about 13-15 minutes.
This is the worst cooking advice I've ever heard in my life. It's actually 100% wrong on all accounts.
When you cook a Sirloin steak, medium rare or even rare are certainly possibilities if you enjoy the texture of the meat. If you are going for that with a true pan-friend steak, you absolutely want it on high. You should actually put it as high as it goes and leave the pan to heat up for 5 minutes before you put the steak in. The whole process takes 2.5 minutes / side depending on the thickness of the steak. Afterward, wrap it in foil to let the temps set up depending how close to medium you want it to finish.
Edit: I'm actually getting angry rereading your comment because it's so insanely wrong.
it's not insanely wrong, it's newb friendly and easy way to cook a steak...besides when u cook steak with butter, u don't want ur heat to be too high cuz it will burn outside of ur steak to crisp and inside would be still so red. f u lol
On November 06 2010 00:13 The6357 wrote: defrost steak first -> sprinkle salt/pepper -> heat up the pan with some (u can use alot) butter -> when butter starts to sizzle put steak on it -> cover up with lid (just cover up with anything) -> cook until the bottom side has a bit of burn on it -> flip the steak and cook it until the same thing heppens -> enjoy with some rice
remember : when u put steak on the pan, make sure the stove is on medium/medium high (don't cook on high). You don't want medium rare steak..u want it medium well done...the cooking process should take you about 13-15 minutes.
This is the worst cooking advice I've ever heard in my life. It's actually 100% wrong on all accounts.
When you cook a Sirloin steak, medium rare or even rare are certainly possibilities if you enjoy the texture of the meat. If you are going for that with a true pan-friend steak, you absolutely want it on high. You should actually put it as high as it goes and leave the pan to heat up for 5 minutes before you put the steak in. The whole process takes 2.5 minutes / side depending on the thickness of the steak. Afterward, wrap it in foil to let the temps set up depending how close to medium you want it to finish.
Edit: I'm actually getting angry rereading your comment because it's so insanely wrong.
I agree also you want to put lots and lots seasoning because its just going to fall off when you put it in a pan. Gordan Ramsay ftw :D
I learned to cook pan-fried steak from Heston Blumenthal, and it's worked wonders every time.
- Season the steak with salt and pepper (rosemary optional) - Cook on HIGH heat, always - Don't cook until the pan is as hot as possible - Add olive oil - Add in steak, flip the steak every 10-15 seconds for about 2-3 minutes (medium rare)
I saw this on an episode of "In Search of Perfection", and the rationale behind flipping the steak frequently is so that the outside doesn't overcook. By flipping it, you allow the other side to cool down before being placed on high heat again.
Caution: there will be a lot of smoke...
edit: also, the best cut is prime rib, ezpz (ny strip is not bad either )
On November 06 2010 00:13 The6357 wrote: defrost steak first -> sprinkle salt/pepper -> heat up the pan with some (u can use alot) butter -> when butter starts to sizzle put steak on it -> cover up with lid (just cover up with anything) -> cook until the bottom side has a bit of burn on it -> flip the steak and cook it until the same thing heppens -> enjoy with some rice
remember : when u put steak on the pan, make sure the stove is on medium/medium high (don't cook on high). You don't want medium rare steak..u want it medium well done...the cooking process should take you about 13-15 minutes.
This is the worst cooking advice I've ever heard in my life. It's actually 100% wrong on all accounts.
When you cook a Sirloin steak, medium rare or even rare are certainly possibilities if you enjoy the texture of the meat. If you are going for that with a true pan-friend steak, you absolutely want it on high. You should actually put it as high as it goes and leave the pan to heat up for 5 minutes before you put the steak in. The whole process takes 2.5 minutes / side depending on the thickness of the steak. Afterward, wrap it in foil to let the temps set up depending how close to medium you want it to finish.
Edit: I'm actually getting angry rereading your comment because it's so insanely wrong.
it's not insanely wrong, it's newb friendly and easy way to cook a steak...besides when u cook steak with butter, u don't want ur heat to be too high cuz it will burn outside of ur steak to crisp and inside would be still so red. f u lol
That's why you let it rest for 5 minutes - the outside heat cooks the inside even after you take it off the heat. There's definitely different techniques for cooking everything, but yours isn't even a real technique to cooking it. I've done this so many times and you can control the inside being anywhere from raw to fully cooked through depending on what you do afterward. The 2.5 minutes / side is to create a seared crust.
It's like saying to make eggs you put them in a bowl and put them in the microwave. Yes, they're cooked and newb friendly, but when you have real scrambled eggs that are brought up to temperature slowly and properly, you will taste a huge difference.
I don't know why you're arguing with me, you're so far out of your league.
To the poster above: Yes, you need a lot of seasoning because it will crust when seared. You also want to season the butter with fresh herbs, which I didn't mention because I didn't want to complicate things.
I know my way around the kitchen As you can see the process I use isn't about more time but about refining the things you do. Try it if you have the means.
Oh and an extra tip free of charge: Ever wondered why a expensive steak from the butcher or in a restaurant always tastes better/more tender as a prepackeged steak from the supermarket that you try to prepare at home?
Because the butcher gives the steak a little pounding before selling it to you/the restaurant. You can easily make your own steak more tender by laying it flat on a workboard/table wrapped in some kitchen foil. Take a rolling pin or something like that (the "official" tool to do this with is a meat hammer (you can buy one for a few bucks at Ikea and probably most supermarkets in the US) but most things heavy will work just as well) and hit the steak a few times with it. Not to hard but also not to soft. Do this on both sides. Doing this loosens up / destroys the tough fibers in the meat.
The pointed side is for loosening up the tendons and fibers The flat side for flattening the meat. Usually for when you want to stuff it and want to roll the meat around the stuffing.
On November 06 2010 00:47 Golden Ghost wrote: I know my way around the kitchen As you can see the process I use isn't about more time but about refining the things you do. Try it if you have the means.
Oh and an extra tip free of charge: Ever wondered why a expensive steak from the butcher or in a restaurant always tastes better/more tender as a prepackeged steak from the supermarket that you try to prepare at home?
Because the butcher gives the steak a little pounding before selling it to you/the restaurant. You can easily make your own steak more tender by laying it flat on a workboard/table wrapped in some kitchen foil. Take a rolling pin or something like that (the "official" tool to do this with is a meat hammer but most things heavy will work just as well) and hit the steak a few times with it. Not to hard but also not to soft. Do this on both sides. Doing this loosens up / destroys the tough fibers in the meat.
A wine bottle works great if you don't have a mallet. I do this often if the meat is thick.
On November 06 2010 00:13 The6357 wrote: defrost steak first -> sprinkle salt/pepper -> heat up the pan with some (u can use alot) butter -> when butter starts to sizzle put steak on it -> cover up with lid (just cover up with anything) -> cook until the bottom side has a bit of burn on it -> flip the steak and cook it until the same thing heppens -> enjoy with some rice
remember : when u put steak on the pan, make sure the stove is on medium/medium high (don't cook on high). You don't want medium rare steak..u want it medium well done...the cooking process should take you about 13-15 minutes.
This is the worst cooking advice I've ever heard in my life. It's actually 100% wrong on all accounts.
When you cook a Sirloin steak, medium rare or even rare are certainly possibilities if you enjoy the texture of the meat. If you are going for that with a true pan-friend steak, you absolutely want it on high. You should actually put it as high as it goes and leave the pan to heat up for 5 minutes before you put the steak in. The whole process takes 2.5 minutes / side depending on the thickness of the steak. Afterward, wrap it in foil to let the temps set up depending how close to medium you want it to finish.
Edit: I'm actually getting angry rereading your comment because it's so insanely wrong.
it's not insanely wrong, it's newb friendly and easy way to cook a steak...besides when u cook steak with butter, u don't want ur heat to be too high cuz it will burn outside of ur steak to crisp and inside would be still so red. f u lol
That's why you let it rest for 5 minutes - the outside heat cooks the inside even after you take it off the heat. There's definitely different techniques for cooking everything, but yours isn't even a real technique to cooking it. I've done this so many times and you can control the inside being anywhere from raw to fully cooked through depending on what you do afterward. The 2.5 minutes / side is to create a seared crust.
It's like saying to make eggs you put them in a bowl and put them in the microwave. Yes, they're cooked and newb friendly, but when you have real scrambled eggs that are brought up to temperature slowly and properly, you will taste a huge difference.
I don't know why you're arguing with me, you're so far out of your league.
To the poster above: Yes, you need a lot of seasoning because it will crust when seared. You also want to season the butter with fresh herbs, which I didn't mention because I didn't want to complicate things.
Not everyone realizes that cooking is an incredibly masculine talent.....
I mean, what other activity lets people do the following:
Play with food..... Play with knives..... Play with fire.....
In my experience, in our generation, the average man can cook better than the average woman.
That fucking sucks. I like to cook a lot, but there's something really romantic about a woman who can cook better than me and enjoys it. Where are these lost women?
On November 06 2010 00:52 Chill wrote: In my experience, in our generation, the average man can cook better than the average woman.
That fucking sucks. I like to cook a lot, but there's something really romantic about a woman who can cook better than me and enjoys it. Where are these lost women?
Agree with you Chill. Me and a lot of male friends I know can way outcook our female friends. When it comes to baking and desserts however, women kick our ass pretty hard.
I just rub crushed peppercorn and sea salt on both sides of my steak, put heat on medium-high, and cook both sides for like 3 minutes for medium rare. I was told flipping your steak too much was bad as the juices get lost, or does that only apply to the grill?
Also, I've tried putting the heat up to highest before and getting the pan super hot, but it seemed to burn the seasonings to a bitter crisp before the insides were done, thus the medium high.
EPT
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