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cooking a steak....

M

ModerateRepZero

Golden Member
going to give steak cooking a try...

I've gotten conflicted advice on this by 'good cooks' (one of course being my mom). Both suggested marinating before cooking but they differ on the rest...

Cook #1: Marinate an hour before cooking, using a ziplock bag
Sear each side 3 times for 4 min each side (flipping it 5 times)

Cook #2: Marinate with a little cooking oil, garlic powder, and pepper
Sear it.

What I might end up doing is #2 and searing each side several times (per #1's suggestion), rinsing the meat a little beforehand.

Oh, and in case anyone's curious, it's beef loin bone in shell steak and I'm aiming for medium.

Giving it a try around 6:45-6:50 est 🙂
 
Cook #3 (me): Rinse it with a little water, then pat it dry with paper towels. Rub a little oil on it, then put some salt and pepper on it. Get a skillet nice and hot on the stove, put the steak in for 2 minutes or so to sear the one side (check it at about 2 minutes, leave it for longer if you need to). It should look "done" on the outside. Then, flip it over, wait 2 minutes for the other side to sear, then throw it in the oven at 475 (preheated of course) for 5 minutes. Take it out, flip it, then put it back in for 5 more minutes. This method will cook it nice and evenly throughout with a nice lightly crisped outside that's full of flavour.

You should generally only marinate cheap tough cuts.
 
cover in cracked peppercorns and cook in a pan with a sheen of olive oil in it. remove and let rest, then deglaze the pan with bourbon, then add heavy cream. let sauce come together a bit and return steak back to pan.
 
Is that pretty much a KC strip steak, then?
I like to just stick with salt and ground peppercorn if it's a decent steak.
 
Originally posted by: ElFenix
cover in cracked peppercorns and cook in a pan with a sheen of olive oil in it. remove and let rest, then deglaze the pan with bourbon, then add heavy cream. let sauce come together a bit and return steak back to pan.
Click to expand...
He's cooking a steak, not some census-taker's liver.
 
Originally posted by: silverpig
Cook #3 (me): Rinse it with a little water, then pat it dry with paper towels. Rub a little oil on it, then put some salt and pepper on it. Get a skillet nice and hot on the stove, put the steak in for 2 minutes or so to sear the one side (check it at about 2 minutes, leave it for longer if you need to). It should look "done" on the outside. Then, flip it over, wait 2 minutes for the other side to sear, then throw it in the oven at 475 (preheated of course) for 5 minutes. Take it out, flip it, then put it back in for 5 more minutes. This method will cook it nice and evenly throughout with a nice lightly crisped outside that's full of flavour.

You should generally only marinate cheap tough cuts.
Click to expand...
This. You shouldn't need to marinade a good steak and the less flipping you do the better the result. 3 times for each side is too much.

btw, the timing of the flip depends on the thickness of the cut.
 
salt, pepper, tiny bit of oil

sear 1 minute on each side

enjoy your lightly cooked cow with all it's delicious flavors
 
Originally posted by: Imp
I went paranoid when I cooked my first steak. When's it safe enough that the bacterias won't kills me?
Click to expand...

Obviously they didn't kill you the first time so just do as you did.
 
well finished cooking it 🙂

I'm guessing I rinsed it a little too much because there was alot of liquid in the pan when i cooked it (I don't think I put in *that* much oil), and I ended up following pig's instructions. Looks like the shell steak ended up well done since it was charred a bit, and the inside was completely grey...no pink. Didn't taste bad =)

I might try that method again, only adding a little more seasoning and maybe flipping the steak a little earlier on the pan (1:45 min?).
 
Originally posted by: ModerateRepZero
going to give steak cooking a try...

I've gotten conflicted advice on this by 'good cooks' (one of course being my mom). Both suggested marinating before cooking but they differ on the rest...

Cook #1: Marinate an hour before cooking, using a ziplock bag
Sear each side 3 times for 4 min each side (flipping it 5 times)

Cook #2: Marinate with a little cooking oil, garlic powder, and pepper
Sear it.

What I might end up doing is #2 and searing each side several times (per #1's suggestion), rinsing the meat a little beforehand.

Oh, and in case anyone's curious, it's beef loin bone in shell steak and I'm aiming for medium.

Giving it a try around 6:45-6:50 est 🙂
Click to expand...


I love steak.

I think what you're doing is wonderful.
 
Originally posted by: ModerateRepZero
well finished cooking it 🙂

I'm guessing I rinsed it a little too much because there was alot of liquid in the pan when i cooked it (I don't think I put in *that* much oil), and I ended up following pig's instructions. Looks like the shell steak ended up well done since it was charred a bit, and the inside was completely grey...no pink. Didn't taste bad =)

I might try that method again, only adding a little more seasoning and maybe flipping the steak a little earlier on the pan (1:45 min?).
Click to expand...

you followed instructions that told you to cook a steak for 14 minutes...
fffffffffffffffffffffff
 
Originally posted by: ModerateRepZero
well finished cooking it 🙂

I'm guessing I rinsed it a little too much because there was alot of liquid in the pan when i cooked it (I don't think I put in *that* much oil), and I ended up following pig's instructions. Looks like the shell steak ended up well done since it was charred a bit, and the inside was completely grey...no pink. Didn't taste bad =)

I might try that method again, only adding a little more seasoning and maybe flipping the steak a little earlier on the pan (1:45 min?).
Click to expand...

I should have added a thickness qualification. I usually get 1.5" thick boneless prime rib steaks. My method gets them a nice medium. 2.5" baseball sirloins get the sear + 7 minutes on a side.

Something thinner, like 0.75-1" should get 5 minutes a side including searing.

The best way to tell though is to poke it.

As for the oil amount, I'd put a bit of oil in the pan to coat the bottom, then put it in the oven when you turn it on and leave it until the oven gets to temperature. Then use a paper towel to wipe all the excess oil out (it'll be hot so be careful). There should still be an oily sheen to the surface. As for the steak, put a bit of oil on it and rub it with your hands to lightly coat it. All you want is enough oil on the meat to help the salt and pepper stick.
 
You should sear the steaks on both sides with high heat, and THEN season with some salt pepper and garlic. You lock in the juices that way!
 
Keep it up. The more you cook meat, the better you will get. Learn to use your finger for doneness and the rest is easy.

 
Originally posted by: spidey07
Keep it up. The more you cook meat, the better you will get. Learn to use your finger for doneness and the rest is easy.
Click to expand...
So, when your fingers are done, the steak is ready?
 
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