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.
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!
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.
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
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.
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.
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?
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.
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 =(.
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.
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)
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.
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
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.....
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.
On November 06 2010 04:09 The6357 wrote: ok..i suck at cooking steak...i'll just stick with pork-chops from now on... and someone plz DO NOT post how to make good pork chops plz
I've had success with brine lately. Been experimenting with the recipes.
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 do it. Sometimes I rub salt and cracked peppercorn on the steak before the pan though :D After you take it out to rest you can deglaze the pan with red wine -> it makes a great sauce (which btw is a whole 'nother story)!
I only flip once: Sear side A, flip to side B, done.
On November 06 2010 04:09 The6357 wrote: ok..i suck at cooking steak...i'll just stick with pork-chops from now on... and someone plz DO NOT post how to make good pork chops plz
I've had success with brine lately. Been experimenting with the recipes.
Theoretically, pork chops vary according to cut in terms of connective tissue, fat content, and meat, so some cuts will braise better whereas others take well to grilling or searing.
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?
LOL something romantic about a woman who cooks? If by romantic you mean mandatory, then I agree! Jokes. I guess this is really funny to me because I was born and raised in the south, so there's nothing odd about women my age (25) cooking (and well, at that) & cleaning etc. It's definitely waaaay more romantic for the man to be able to cook better & for the woman. But I digress.
And yeah, you're going to see far more men as chefs than women, especially in the restaurant business. I still digress.
Fausty Wausty: Marinate yo steaks homie! Stab the steak repeatedly with a fork. Then put Honey/BBQ Sauce/Salt/Pepper/(I've also added cinnamon before and it was... pretty decent actually) on one side of the steak, and massage it with both hands using your finger tips (jesus christ this is quasi perverted). Repeat on other side. Put it in a ziplock bag and throw it in the refrigerator for atleast 4 hours. (I usually marinate 12-24). Then look up how to cook the steak @ whatever temp you want it to be, and enjoy! no steak sauce needed.
Add some Jack Daniels in the pan while the steak is cooking. I never really taste it, but I definitely feel like a badass when I do it.
I'm a big fan of Steak. Actually, I went through a long phase where I ate Steak or Hamburger every lunch and dinner for almost a full year ( someone then informed me that was weird and I should try other stuff - I subsequently discovered authentic Korean foods ).
At any rate, I like the following for a 1/2 inch Top Sirloin steak cooked on the rare side of medium-rare. Worcestershire Sauce Minced Garlic or Garlic Powder Kosher Salt Fresh Ground Black Pepper Canola Oil ( you can't use Olive Oil - the Canola Oil will already be way above the smoke point, olive oil would probably be ruined )
Prepare a cast-iron pan by heating the oven to 500 degrees with the pan in the oven. If you have an eletric stove ( Grrrr... ), heat the burner to high. For a gas stove, you can wait to turn it on 'till the Pan is in place.
For the following steps, do for each side of the steak you wish to prepare moments before cooking it. Apply a generous amount of Worcestershire Sauce to the steak and spread using a spoon Subsequently apply a fair amount of canola oil directly to the steak and spread evenly ensuring there are no bare edges of the steak Add enough garlic to cover then add salt, and pepper to taste
Remove cast-iron pan from the oven and place on the stove. Turn on the burner to high if you're on gas ( it's already hot for Electric I hope! ).
Cook the Steak for approximately 1 minute on each side - you know you've cooked it long enough because it won't stick.
Put the Pan back in the oven for about 5 minutes, turn to prevent it from charing and cook for another 5 minutes or so. It's gonna smoke a lot here, so opening a window may be in your best interests
Put on a plate and let sit for 1.5 - 2 minutes. Serve.
Much of the flavor you add is lost, so don't worry about putting on what feels like too much. If you overload the salt, chances are the steak will taste just a wee bit salty. Similarly so with anything else. The canola oil imparts virtually no flavor, but the Worcestershire sauce should compensate for what would normally be olive oil.
On November 06 2010 02:44 Happy.fairytail wrote: 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)
Ruining a perfectly good piece of steak is seriously one of the greatest sins a man could commit.
All the people who are hating on the pan-fry method don't know their shit. As long as you're working with a decent cast iron skillet, you can easily be pumping out delicious, restaurant-quality steaks. Plenty of steakhouses also do their cooking in the pan, and not a grill.
No disrespect to the grill, btw. That is a fine instrument.
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?
feminism killed them off there's a whole generation of women out there who want to be like blokes
On November 06 2010 18:36 Slithe wrote: All the people who are hating on the pan-fry method don't know their shit. As long as you're working with a decent cast iron skillet, you can easily be pumping out delicious, restaurant-quality steaks. Plenty of steakhouses also do their cooking in the pan, and not a grill.
No disrespect to the grill, btw. That is a fine instrument.
You can go ahead and cook it in a toilet and as long as you like it great, more power to you. It's just how internet arguments become so much about how you, the poster are always right (not referring to you you, but the general you). Why get pissed off because someone likes to cook with poop on their steak? You're not the one eating poop steak.
On November 06 2010 18:36 Slithe wrote: All the people who are hating on the pan-fry method don't know their shit. As long as you're working with a decent cast iron skillet, you can easily be pumping out delicious, restaurant-quality steaks. Plenty of steakhouses also do their cooking in the pan, and not a grill.
No disrespect to the grill, btw. That is a fine instrument.
Oh, a good cast-iron skillet is a key part of anyone's kitchen set. It is completely necessary to cook some foods. No disrespect to pan frying methods.
However, there's something about cooking it directly over a real fire (wood or charcoal) which gives it a flavour and overall texture that pan frying methods can't duplicate. For a steak, pork chops, chicken, even fish, etc, it makes it soooooooo good.
For anyone who likes their steaks, get a wood or charcoal barbeque (not a propane or natural gas one). They may be smaller in size, and usually more expensive, but they are soooooo worth it.
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.
someone probably already covered this.. but yeah.. this is NOT how you cook a steak.. unless you're buying the worst quality possible and trying to mask the flavor of the meat.
First, you let the steak defrost.. season with salt/pepper to your liking.. make sure your non-stick pan is on super high heat... put some olive oil on the pan.. and sear your steak for 2-3 minutes on both sides.. finish in the oven for another couple minutes to you're liking.. medium-rare tends to be the best tasting and the crowd favorite..
if you do medium well done(quoted post)... you're destroying all the flavors/juices in the steak and you might as well douse your steak with nasty A1 sauce as well..
High quality steaks should always be eaten at medium-rare and only seasoned with salt/pepper.. someone people like to butter the pan as well.. but I feel that takes away from the flavor of the steak.
When you go to restaurants and order any kind of steak/prime rib.. anything over medium, you're throwing away your money..
On November 06 2010 03:25 CharlieMurphy wrote: 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.
Sorry, but you are completely wrong on that. Pan frying and finishing it in the oven is actually the best way to cook a steak..
This is because when you pan fry a steak.. you seal in the juices.. whereas BBQing doesnt do that.. all the juices leak out due to the lack of intense heat..
You are cooking steak completely wrong if the juices are "steaming or boiling and making it chewy and gross"
On November 06 2010 12:04 Savio wrote: Granted, I start with really good meat because my parents raise their own beef [lol] and my father-in-law hunts everything in season and hooks us up.
wow, this is awesome
acquiring a quality piece of meat is half of the battle
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.
someone probably already covered this.. but yeah.. this is NOT how you cook a steak.. unless you're buying the worst quality possible and trying to mask the flavor of the meat.
First, you let the steak defrost.. season with salt/pepper to your liking.. make sure your non-stick pan is on super high heat... put some olive oil on the pan.. and sear your steak for 2-3 minutes on both sides.. finish in the oven for another couple minutes to you're liking.. medium-rare tends to be the best tasting and the crowd favorite..
if you do medium well done(quoted post)... you're destroying all the flavors/juices in the steak and you might as well douse your steak with nasty A1 sauce as well..
High quality steaks should always be eaten at medium-rare and only seasoned with salt/pepper.. someone people like to butter the pan as well.. but I feel that takes away from the flavor of the steak.
When you go to restaurants and order any kind of steak/prime rib.. anything over medium, you're throwing away your money..
On November 06 2010 03:25 CharlieMurphy wrote: 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.
Sorry, but you are completely wrong on that. Pan frying and finishing it in the oven is actually the best way to cook a steak..
This is because when you pan fry a steak.. you seal in the juices.. whereas BBQing doesnt do that.. all the juices leak out due to the lack of intense heat..
You are cooking steak completely wrong if the juices are "steaming or boiling and making it chewy and gross"
1: Why would you use non-stick to quickly sear a large piece of any meat? Cast-iron pans are like $5 at a garage sale, $10 at a hardware store, or free from grandparents who likely have 2 or 3 of them, and there's no better retainer or distributor of heat available in the kitchen.
2: Pan-frying/pan-searing/sauteing (not the same thing) doesn't seal in juices and juices don't leak out of food "due to the lack of intense heat" in BBQing. That first part's a culinary myth and the second is... I don't know what that is.
On November 07 2010 01:53 SCC-Faust wrote: Where would you recommend to eat to try a decent medium rare steak?
Is there any chain restaurants that can make a decent one? I live in northeast USA.
Morton's or Peter Luger
1: Why would you use non-stick to quickly sear a large piece of any meat? Cast-iron pans are like $5 at a garage sale, $10 at a hardware store, or free from grandparents who likely have 2 or 3 of them, and there's no better retainer or distributor of heat available in the kitchen.
2: Pan-frying/pan-searing/sauteing (not the same thing) doesn't seal in juices and juices don't leak out of food "due to the lack of intense heat" in BBQing. That first part's a culinary myth and the second is... I don't know what that is.
Whoops I didn't mean non-stick.. I also meant cast iron, youre right.. was typing really fast.
EPT
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