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How to pan fry a 8 oz. new York strip steak?

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CoPhotoGuy said:
Touch test isn't dumb. It works perfectly. The point is that you get used to your own touch.
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So, giving a extremely subjective method, which isn't even a good test when you are in the know, is good advice to give someone who obviously doesn't cook steaks on a regular basis?
 
NikolaeVarius said:
Touch test is really really dumb. Every cut of meat and everyone's hands are different and is an extremely subjective test.

Thermometer gives you a objective measure of when a steak is done.
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Poking a steak with a meat thermometer is really really really really dumb. :colbert:

Good job letting all that delicious juice out of your steak. 🙂
 
NikolaeVarius said:
So, giving a extremely subjective method, which isn't even a good test when you are in the know, is good advice to give someone who obviously doesn't cook steaks on a regular basis?
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Your opinion is noted, however incorrect it might be. Touch test works perfectly. I can even get newbies to get it right. I'm not poking holes in my steak until it's ready for the knife.
 
CoPhotoGuy said:
Your opinion is noted, however incorrect it might be. Touch test works perfectly. I can even get newbies to get it right. I'm not poking holes in my steak until it's ready for the knife.
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Drako said:
Poking a steak with a meat thermometer is really really really really dumb. :colbert:

Good job letting all that delicious juice out of your steak. 🙂
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Stupid. Have you ever made a steak before? Is a steak somehow a water balloon that lets out all its moisture the second that you pierce it? Does a steak hold all of its moisture in a single 1x1 mm square of meat that suddenly all disappears when you make a hole? Considering you're cooking meat on a 500+ degree surface, how much moisture do you think is lost due to the fact that water boils at 212 versus poking it with a tiny stick?

Also, how is a touch test accurate? Does your finger suddenly know if its touching a particularly meaty area of the meat versus a fattier area? Because they will feel completely different. How about different thicknesses? A thick steak will feel completely different than a thing steak due to compression differences.

Stop cooking based on what you "feel" and cook based on objective fact. Your assertions that 1) the poke test is a good way to judge meat doneness and b) that poking a steak causes significant moisture loss has been disproven time and time again in modern cooking.

How is a subjective test better than a objective test. A steak will ALWAYS be medium rare at 130 degrees and ALWAYS be medium at 140. There is no wiggle room.
 
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I saw Steak Wars coming :biggrin:

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:colbert:
 
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NikolaeVarius said:
Stupid. Have you ever made a steak before? Is a steak somehow a water balloon that lets out all its moisture the second that you pierce it? Does a steak hold all of its moisture in a single 1x1 mm square of meat that suddenly all disappears when you make a hole? Considering you're cooking meat on a 500+ degree surface, how much moisture do you think is lost due to the fact that water boils at 212 versus poking it with a tiny stick?

Also, how is a touch test accurate? Does your finger suddenly know if its touching a particularly meaty area of the meat versus a fattier area? Because they will feel completely different. How about different thicknesses? A thick steak will feel completely different than a thing steak due to compression differences.

Stop cooking based on what you "feel" and cook based on objective fact. Your assertions that 1) the poke test is a good way to judge meat doneness and b) that poking a steak causes significant moisture loss has been disproven time and time again in modern cooking.

How is a subjective test better than a objective test. A steak will ALWAYS be medium rare at 130 degrees and ALWAYS be medium at 140. There is no wiggle room.
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Wow, someones panities are in a twist. :biggrin:
 
Drako said:
Wow, someones panities are in a twist. :biggrin:
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Sick of people who think they have any idea of what they're talking about when it comes to cooking meat and propose dumb methods of cooking.

IMO sous vide is always the best way to do steak. Takes a bit more effort, but once again, perfect every single time.
 
Meh, I cooked steaks to proper doneness in restaurants for years using nothing but my hands and a pair of tongs. /shrug

KT
 
I did not, so I use a thermometer.

I used to broil them fine without one, but just makes doing it right easier.
 
NikolaeVarius said:
Sick of people who think they have any idea of what they're talking about when it comes to cooking meat and propose dumb methods of cooking.

IMO sous vide is always the best way to do steak. Takes a bit more effort, but once again, perfect every single time.
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Uh oh, another sous vide steak guy. :biggrin:
 
Just wanted a simple easy way to pan fry a steak.

The steak is about 1 1/4 to 1 1/2 inches thick.

I think I might take it out the fridge about 40 minutes before I cook it. Rub it with steak seasoning and peanut oil then put it in a hard bottom pan (non stick) for about 4 minutes on each side. Flipping only once or twice.

The frying pan will initially be left on the stove top for 5 minutes at HIGH heat before the steak is placed in it.

I never done this before and don't want to over complicate matters here.
 
Remobz said:
Just wanted a simple easy way to pan fry a steak.

The steak is about 1 1/4 to 1 1/2 inches thick.

I think I might take it out the fridge about 40 minutes before I cook it. Rub it with steak seasoning and peanut oil then put it in a hard bottom pan (non stick) for about 4 minutes on each side. Flipping only once or twice.

The frying pan will initially be left on the stove top for 5 minutes at HIGH heat before the steak is placed in it.

I never done this before and don't want to over complicate matters here.
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You had your best answer in the first response :whiste:
😀
 
On Master Chef Jr this evening, they were cooking filets, guess what, they showed one girl checking them with a thermometer. I don't use them myself, but might try one down the road.
 
When I heat my cast iron skillet to high heat it goes above the smoke point and smokes me out of the kitchen. Do you really need high heat to sear a steak? Or is heating the skillet just below the smoke point fine?
 
Guys I have a new question.

When picking your steak (whether it be New York or Top Sirloin or Ribeye) what type of grades do you look for?

Do you look for black Angus? prime? grade A? etc. etc.
 
Remobz said:
Guys I have a new question.

When picking your steak (whether it be New York or Top Sirloin or Ribeye) what type of grades do you look for?

Do you look for black Angus? prime? grade A? etc. etc.
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Depends on your budget. Prime is the highest, then choice. I get choice filets from Costco. Then you get into higher end beef like Angus and Wagyu, not sure if those have things like prime etc.
 
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