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Cooking steak.. need instructions..

Just make sure the top, bottom, and sides are brown.. If you want it really rare, just make sure the sides are slightly pink (not blood red).

Also, it depends on how thick it is.. if 1/2 or less, then sides can be pink. If more, then you must cook the sides to brown because the center will be really bloody.
 
Don't worry, men are born with the knowledge of "fire and meat"!

Hot fire initially to sear, slower cooking at lower temp to do the insides. Flip once.
 
For future references, I've heard people make the best steak tips by buying Ken's Steak Sauce and Ken's Itallian salad dressing and marinating them for 36 hours, remember they have to be Kens because the guy told me Ken's makes his sauces differently.
 
Remember that the steak will continue to cook outside the pan because it is still very hot. I would let it cook to the point just before the pinkness you want and then take it off the pan. Let it rest for a few min before cutting into it because the natural jucies from the steak will not seal in if you cut it right away.

Don't keep turning the steak or else you will have it unevenly cooked.

-psianime
 
Bacteria can't force itself between the tight muscle fibers, so it is only necessary to sear steak for it to be edible. I prefer mine medium rare but as tender as possible.
 
If you're not using a grill then... use a cast iron pan because it will retain heat much better, and allow for better carmelization. Sear at medium-high heat, lightly salt each side. You can check the degree of doneness by pushing on it. Rare is approximately the feeling of the muscles between your thumb and index finger, medium is about the feeling of you tensing that muscle. Generally I sear both sides, and that's done enough for me. If you want something a little more done, you can move to a 400 degree oven.
 
The ONLY way to cook steak...

1.) Make sure it is at room temp.
2.) Sprinkle lightly with lawrys, salt, and pepper. Rub them all in until they are completely absorbed. Flip and repeat on the other side.
3.) Let the steak sit for 5-10 minutes. This brings the juices out. Preheat the oven to 300 degrees.
4.) Get a cast iron skillet (make sure it is properly preped). Turn it on high.
5.) Just when the skillet starts to smoke, lay the steak on and let it sit for about 1.5 - 2 minutes. DO NOT TOUCH THE STEAK. DO NOT TOUCH, POKE, PROD, MOVE OR ANYTHING.
6.) Flip and let it sit for another 1.5 - 2 minutes. It will probably smoke pretty bad, but let it go.
7.) Take it out of the skilled and put it in the oven.
8.) NEVER EVER EVER EVER EVER CUT THE STEAK. This is the hardest part...determining when it is done w/o cutting the steak. If you cut it, all the juice will leak out and you will be left with leather. Here is the scale that I use: Press on the steak with your finger. If the steak feels like a.The side of your cheek, then it is rare. b.The side of your nose, then it is medium. c.The tip of your nose, then it is well done. d.Harder than the tip of your nose, you've got a piece of jerky to chew on.
It will usually take about 5 - 10 minutes, but I would check it at 4 minutes, then every 2 minutes after that.
9.) Take it out of the oven and let it sit for a couple minutes.
10.) Enjoy


Key point to remember: NEVER CUT THE STEAK. If you have a good piece of meat, this will give you a steak better than you find in most resturants. I have had chuck steak cooked like this that tasted better than sirloin (and more tender). This is definatly worth the effort. Good luck
 
Originally posted by: FortFunFoSho
Flip once right?

When I see juices?

Want it to be medium rare to rare...

Input?
Click to expand...

number of flips and when to flip depends on the thickness of your steak.

Use a high heat.

give it about 5 mins per side, but if it is a thick cut (2+ inches) then you will need additional flips.

use the firmness method to know when your steak reaches a certain degree of doneness:
firm as your cheek = rare
firm as your bottom lip = med rare
firm as your nose = med to med well

ahh.. just read XZeroII... looks like there is disagreement on the scale.

i bet you can resolve this on google

 


actually the scale should be this:

firm as your gf's stomach: rare
firm as your gf's butt: medium
firm as your gf's boobs: well done

🙂
 
Originally posted by: TranceNation
actually the scale should be this:

firm as your gf's stomach: rare
firm as your gf's butt: medium
firm as your gf's boobs: well done

🙂
Click to expand...

This scale is technically difficult to use when cooking steak for wife.
 
i hate cooking steak on the stove.. i can never seem to get medium well w/o burning the hell out of it.... on a grill... i seem to do just fine... go figure.
 
Originally posted by: yamahaXS
Originally posted by: TranceNation
actually the scale should be this:

firm as your gf's stomach: rare
firm as your gf's butt: medium
firm as your gf's boobs: well done

🙂
Click to expand...

This scale is technically difficult to use when cooking steak for wife.
Click to expand...

Actually, it should work, although it would seem to me that he has his scale backwards....unless his gf has a floppy stomach and rocks for boobs.....
 
Originally posted by: XZeroII
The ONLY way to cook steak...

1.) Make sure it is at room temp.
2.) Sprinkle lightly with lawrys, salt, and pepper. Rub them all in until they are completely absorbed. Flip and repeat on the other side.
3.) Let the steak sit for 5-10 minutes. This brings the juices out. Preheat the oven to 300 degrees.
4.) Get a cast iron skillet (make sure it is properly preped). Turn it on high.
5.) Just when the skillet starts to smoke, lay the steak on and let it sit for about 1.5 - 2 minutes. DO NOT TOUCH THE STEAK. DO NOT TOUCH, POKE, PROD, MOVE OR ANYTHING.
6.) Flip and let it sit for another 1.5 - 2 minutes. It will probably smoke pretty bad, but let it go.
7.) Take it out of the skilled and put it in the oven.
8.) NEVER EVER EVER EVER EVER CUT THE STEAK. This is the hardest part...determining when it is done w/o cutting the steak. If you cut it, all the juice will leak out and you will be left with leather. Here is the scale that I use: Press on the steak with your finger. If the steak feels like a.The side of your cheek, then it is rare. b.The side of your nose, then it is medium. c.The tip of your nose, then it is well done. d.Harder than the tip of your nose, you've got a piece of jerky to chew on.
It will usually take about 5 - 10 minutes, but I would check it at 4 minutes, then every 2 minutes after that.
9.) Take it out of the oven and let it sit for a couple minutes.
10.) Enjoy


Key point to remember: NEVER CUT THE STEAK. If you have a good piece of meat, this will give you a steak better than you find in most resturants. I have had chuck steak cooked like this that tasted better than sirloin (and more tender). This is definatly worth the effort. Good luck
Click to expand...

Exactly what I do. Sounds like some advice from Alton Brown.
 
It is a good idea not to cut the steak, but the temperature you cook it to make s a much much much bigger difference.
 
Originally posted by: Babbles
Originally posted by: XZeroII
The ONLY way to cook steak...

1.) Make sure it is at room temp.
2.) Sprinkle lightly with lawrys, salt, and pepper. Rub them all in until they are completely absorbed. Flip and repeat on the other side.
3.) Let the steak sit for 5-10 minutes. This brings the juices out. Preheat the oven to 300 degrees.
4.) Get a cast iron skillet (make sure it is properly preped). Turn it on high.
5.) Just when the skillet starts to smoke, lay the steak on and let it sit for about 1.5 - 2 minutes. DO NOT TOUCH THE STEAK. DO NOT TOUCH, POKE, PROD, MOVE OR ANYTHING.
6.) Flip and let it sit for another 1.5 - 2 minutes. It will probably smoke pretty bad, but let it go.
7.) Take it out of the skilled and put it in the oven.
8.) NEVER EVER EVER EVER EVER CUT THE STEAK. This is the hardest part...determining when it is done w/o cutting the steak. If you cut it, all the juice will leak out and you will be left with leather. Here is the scale that I use: Press on the steak with your finger. If the steak feels like a.The side of your cheek, then it is rare. b.The side of your nose, then it is medium. c.The tip of your nose, then it is well done. d.Harder than the tip of your nose, you've got a piece of jerky to chew on.
It will usually take about 5 - 10 minutes, but I would check it at 4 minutes, then every 2 minutes after that.
9.) Take it out of the oven and let it sit for a couple minutes.
10.) Enjoy


Key point to remember: NEVER CUT THE STEAK. If you have a good piece of meat, this will give you a steak better than you find in most resturants. I have had chuck steak cooked like this that tasted better than sirloin (and more tender). This is definatly worth the effort. Good luck
Click to expand...

Exactly what I do. Sounds like some advice from Alton Brown.
Click to expand...

That's what I was thinking - I'd heat the oven a little higher and rub it with some safflower oil along with the other stuff in step #2 (peanut would work as well) and sit it on a raised dish on step #9 so extra fat can drain off, but overall this is the way to cook steak if you aren't grilling.
 
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