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Calgary25980 Posts
On November 06 2010 01:09 pokeyAA wrote:
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.
I've read two sides to the debate:
- Flipping too much agitates the meat and causes less juices.
- Flipping often ensures a more even cook through both sides.
I'd imagine it's better to flip often but I don't with steak or burgers.
The insides shouldn't be done when you pull a pan-friend steak off! I can't repeat this enough. You need to either finish it in the oven, or wrap it in foil to let it continue to finish cooking the inside.
You can't pan-fry a steak and then pull it off and eat it! It will be raw on the inside!
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My steak:
Rub:
Salt, coriander, cumin, paprika, garlic powder, and black pepper and wittle bit of cayenne.
(Or just salt and pepper, still really good)
Let steak get to room temperature and rub the rub in and then coat with canola oil. Heat a cast iron skillet on high till it gets really really hot (drop some water on it and it should float), also preheat oven to 450. Sear one side of the steak, DONT MOVE IT, for around 1-2 minutes depending on thickness. Flip and repeat, then move to oven for 5-10 minutes depending on thickness and doneness. Take it out and plate but don't eat yet, cover in foil for at least 5 minutes for it to rest. Eat, doesn't need any sauce or anything.
The beauty of steak is that its a really simple to make if you have good meat, but making it taste amazing is something that takes quite a few steaks. Timing, steak size, temperature, the rub, the oil, small changes can add up to large changes. Steak is kinda like sc2, think of it that way.
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On November 06 2010 01:09 pokeyAA wrote:
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.
That's why you need to put the heat very low as soon as you seared both sides. The searing will keep the juices inside together with the salt. If you keep the heat up high all the time your steak won't be as tender and as you say your seasoning will burn.
Keep the flipping to a minimum as the meat needs to rest. It has little to do with loosing the juices (unless naturally you use a fork to turn them and are poking holes in the meat through which the juices can escape) but more with the distribution of the heat.
I personally ony flip 2 times in the whole proces.
1) After side A is seared and I need to sear side B
2) After side be has been on a low heat for a few minutes and it's time for side A
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Corinthos
Canada1842 Posts
Medium rare steak is my favourite as well. Salt, pepper, olive oil rubbed onto the steak. Fry the side 2-2 1/2 min on each side once. Add a small clove of garlic and butter on the flip. Then put it into oven at like 360 for 6 minutes or so. Take it out; let it rest for around 3 minutes.
;o might buy some steak tonight or this weekend
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On November 06 2010 01:28 Corinthos wrote:
Medium rare steak is my favourite as well. Salt, pepper, olive oil rubbed onto the steak. Fry the side 2-2 1/2 min on each side once. Add a small clove of garlic and butter on the flip. Then put it into oven at like 360 for 6 minutes or so. Take it out; let it rest for around 3 minutes.
;o might buy some steak tonight or this weekend
Yo lets have steaks together.
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god damn i'm getting some galbi this weekend, this just made me so hungry for steak
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On November 06 2010 01:12 Chill wrote:Show nested quote +On November 06 2010 01:09 pokeyAA wrote:
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.
You can't pan-fry a steak and then pull it off and eat it! It will be raw on the inside!
You can with a 3/4 inch thick cut steaks.
Edit: I believe the two typical thicknesss are 3/4 inch and 1.5 inch cuts?
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every time I try to cook meat on high with no cover on the pan I get horribly mauled by the oil that keeps popping out and hitting me, help me tl net ! I use regular vegetable oil, beat up the meat with the mallet, salt it, then put it on a pan thats been heated up really good, but after that all hell breaks loose, I dont know how long to cook it, how many times to flip it, and like I said when i keep it on high heat the oil tries to murder me.
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On November 06 2010 01:48 besiger wrote:
every time I try to cook meat on high with no cover on the pan I get horribly mauled by the oil that keeps popping out and hitting me, help me tl net !
Pat the steak dry. Water and hot oil do not mix =(. Unfortunately it's also a somewhat unavoidable part of cooking. I'm also deathly afraid of those oil poppers =(.
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fuck please don't cook a steak medium well or anything higher than that
medium rare/rare is the way to go. you won't get sick. just make sure your steak is fully defrosted before you cook it, put it in the fridge 48 hours prior to cooking it.
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Haha, I love how angry people get over cooking a steak. Like it's a serious travesty to cook a steak the wrong way. (I feel like Chill is upset enough to start banning people lol)
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Cooking Steak is very serious business.
I use something similar to ZeaL's method, except I have a couple differences.
1) I usually only do the salt and pepper rub.
2) I have one additional step where I put a slice of butter on top of the steak when transferring it to the oven.
Sometimes I like to use the leftover steak juice to make a sauce while I wait for the steak's heat to even out.
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pan fried steak is generally the worst way to cook it.
Best way:
BBQ/Open Flame
Oven/Broiler
Stovetop/Pan
Microwave (lol?)
One of the biggest problem with pan fry is that the juices (which are essentially water/blood) can steam or boil the meat making it chewy and gross.
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im reading this thread in class and my mouth is watering real bad. this is intense
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Chill - Diamond league sc2, diamond league in the kitchen.
I guess chill misses women cooks in the same way women miss men who run after deer and go on horses and beat up other people from other places 
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Very entertaining day of blogs already. Always can count on Faust to provide a good read.
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On November 06 2010 00:26 Golden Ghost wrote:Show nested quote +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. You now have the perfect steak. Bon appetit.
+1 this is exactly how i cook my steak and i only eat medium rare steak
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Sorry, but there really is no better way of having a steak than a properly tenderized and marinated steak, grilled to perfection on a charcoal or wood buring barbeque. Pan-fried doesn't even come close.....
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On November 06 2010 01:13 ZeaL. wrote:
My steak:
Rub:
Salt, coriander, cumin, paprika, garlic powder, and black pepper and wittle bit of cayenne.
(Or just salt and pepper, still really good)
that sounds delicious
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I actually think pan fried steak tastes a bit better than a grilled steak.
o_O
When I cooked my steak (the one time!) I rubbed with salt and pepper on both sides + seared both sides for 2 minutes on a cast iron skillet with olive oil while preheating an oven to 400 degrees. Then just put the skillet with steak inside the oven and let the steak finish there for 4-5 minutes.
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EPT
