How do you cook your steak?

[SaltyNuts]

I've always grilled mine outside. But after some critical analysis I realized that most steak houses don't have outside grills. Seems they cook them in an oven or in a pan? What's the best way to cook a steak? And I'm talking NY Strip, ribeye or tbone here, none of that cheap top sirloin crap that is the best poor folk can afford.

Thanks!

 

[SKORPI0]

I'd like mine medium rare.

 

[IronWing]

Microwave on high for three minutes then on low for ten.

 

[Skel]

I normally grill mine when I make it. I have used other methods like a cast iron, and do enjoy them well enough. For effort vs end product, grilling seems to work the best for me. YMMV though.. and I go Med Rare and openly mock my friend that does well done..

 

[Ns1]

Pan = butter flavor
Grill = smoke flavor

Both are good

 

[MrSquished]

I don't have access to a grill thats convenient so I use a cast iron skillet and use Alton Brown's recipe. I add some time to his recipe because it comes out rare vs medium rare: http://www.foodnetwork.com/recipes/alton-brown/pan-seared-rib-eye-recipe.html

From what I read steak houses broil their steaks with professional grade equipment that creates temperatures you are never going to get on a consumer grade product. I did see an episode of Alton Brown where he cooked a porterhouse right on top of a charcoal chimney starter - which is much hotter than a gas grill. Never tried doing it though

 

[ImpulsE69]

I mostly grill. I tend to not like pan cooking (at least when I do it), because the texture is strange...

but that being said deep fried steak is f'ing delicious. slice it up into little strips and drop it in the fryer for 20 seconds or so. Not greasy, so tender.

 

[Skel]

I mostly grill. I tend to not like pan cooking (at least when I do it), because the texture is strange...

but that being said deep fried steak is f'ing delicious. slice it up into little strips and drop it in the fryer for 20 seconds or so. Not greasy, so tender.

It might be one of those things that is amazing and tasty, but it sounds beyond disgusting. It's borderline sacrilege depending on the cut of meat being used.

 

[smackababy]

Sous vide until rare then blow torch sear the outside. Easy, perfect, and amazing.

 

[ImpulsE69]

It might be one of those things that is amazing and tasty, but it sounds beyond disgusting. It's borderline sacrilege depending on the cut of meat being used.

Yea, I was a bit apprehensive the first time someone said they were doing it, but I highly recommend it. There isn't anyone I've served it to that didn't love it. Basically it is just flash cooking the meat. It gets seared/crispy on the outside, nice and pink on the inside. I use sirlion strip steaks for it. You don't batter it. Granted this is the midwest....we fry everything

 

[JEDIYoda]

Medium rare using salt and pepper as seasoning!! Usually I don`t grill but I do have a pan with ridges made for cooking steaks!! Boneless Ribeye is my favorite cut of meat!!

 

[preslove]

Usually on my gas grill and aim for medium rare. But, I picked up a standing rib roast last week and used a reverse sear. 200 degree oven until about 132 internal, take it out and tent, put the oven at 500 and put the roast in for 8 minutes after the oven warms up to get a good crust. Makes a good medium rare prime rib

 

[poofyhairguy]

Ceramic grill, medium rare, mostly Costco meat

 

[Carson Dyle]

Throw it on the grill for a few minutes. Slightly more work than boiling water.

 

[Chaotic42]

I don't have the tools to do it properly, but I like it blacked on the outside and blue in the middle - the so-called "Pittsburgh Style".

 

[ponyo]

I like ribeye cooked in cast iron pan on the charcoal grill. Cast iron pan prevents the flame flare-ups that can ruin fatty ribeye and also gives the steak a nice crust. The charcoal adds nice smoke flavor to the steak. I like the steak cooked medium-rare but I can eat it well-done too. Prime ribeye, tenderloin, or even NY Strip can be cooked to well done and still be tender.

 

[Sonikku]

For the longest time I liked Medium Well. Then I got bitch slapped on these forums for it after making a thread about cooking steaks and have since gone to Medium.

 

[Harrod]

I use the Alton Brown method and go with medium rare, I've tried everything from Blue to medium well, and think that medium rare gives the best results.

 

[ponyo]

For the longest time I liked Medium Well. Then I got bitch slapped on these forums for it after making a thread about cooking steaks and have since gone to Medium.

Cook it and eat it the way you like it. It's your steak. My daughter recently started eating steaks with ketchup. At least she still likes her steak cooked medium-rare.

 

[RLGL]

Grill during warm weather 40+ F
Heavily salt to tenderize at least 1 hour ahead of cooking, wipe off salt, brush with olive oil, pan fry in cast Iron to sear and finish in the oven to 120 degrees.

 

[Sonikku]

Cook it and eat it the way you like it. It's your steak. My daughter recently started eating steaks with ketchup. At least she still likes her steak cooked medium-rare.

I was told to turn in my man card, an act of which I readily agreed to, for reasons. But I had no choice but to back away from Medium Well when I was threatened with losing the mutual respect of my beloved anandtech forum family. I love you guys. <3

 

[ImpulsE69]

Does anyone actually use broilers anymore? I have one...but I think I've used it once in 15 years.

As for how to cook steak -- eh..its personal preference. I think rarer meat is an aquired with age thing. I used to get well done, now I'm at medium. Hell, I used to hate steak, until i realized I had just never had a good steak.

 

[IronWing]

I was told to turn in my man card, an act of which I readily agreed to, for reasons. But I had no choice but to back away from Medium Well when I was threatened with losing the mutual respect of my beloved anandtech forum family. I love you guys. <3

But in this case, they were all wrong. Going by the asinine chart posted above:

it is plain to see that everything below medium is f'in' raw. Nasty, toxoplasmosis-filled raw meat. I'm surprised the who-can-eat-the-rawest-meat dick size war hasn't progressed to eating cattle fetus or placenta to get that rawer than raw bonus point. Personally, I like steak cut into thin strips or small chunks and grilled well.

Maybe the rawsters should just drink some raw milk, it's so raw it hasn't even been turned into beef yet.

 

[smackababy]

But in this case, they were all wrong. Going by the asinine chart posted above:

it is plain to see that everything below medium is f'in' raw. Nasty, toxoplasmosis-filled raw meat. I'm surprised the who-can-eat-the-rawest-meat dick size war hasn't progressed to eating cattle fetus or placenta to get that rawer than raw bonus point. Personally, I like steak cut into thin strips or small chunks and grilled well.

Maybe the rawsters should just drink some raw milk, it's so raw it hasn't even been turned into beef yet.

Or, maybe they like the taste?

 

[ponyo]

Steak snobs automatically think well done steak is shoe leather tough. Poor cut and poorly cooked well done steak is like chewing leather. But Prime grade ribeye or tenderloin cooked to well done on lower heat will be tender. It won't be tender as medium-rare steak but it won't be shoe leather tough either. Just don't cook it at 600+ degrees high heat and shock the meat if you want well done. Cook it around 350-400 degrees heat.

People eat wagyu steak well done and no one complains about the meat being tough. Same with the well done ribeye slices on Philly cheesesteak. Just buy the best quality meat possible. That's the most important.