Making my first steak

[cbrunny]

Broiler. 4 mins. Flip. 4 mins. Eat. Should be seasoned to taste before cooking and at minimum 1 inch thick.

 

[Ns1]

I like how you guys have standardized cooking times regardless of temperature, thickness, or weight.


Also:

I seriously doubt at the moment the OP is going to be doing Sous Vide, running out and buying a meat thermometer, or a lot of things.

this:

Amazon Prime Now can have those things at the OPs house in 2 hours or less...

 

[smackababy]

this:



Also: I like how you guys have standardized cooking times regardless of temperature, thickness, or weight.

I said nothing about cooking time. I was referring to Prime Now shipping, which is standardized as 2 hours or less...

 

[Ns1]

I said nothing about cooking time. I was referring to Prime Now shipping, which is standardized as 2 hours or less...

Wasn't referring to you, referring other posts that say "throw in broiler for 4 minutes, flip, take out after 4 minutes." Those cooking instructions are full of LOL.

Sorry, I realize now it looks weird due to the quotes =X

 

[MrSquished]

do it alton brown's way with a cast iron skillet. i have used this recipe many times and ended up with a perfectly cooked MR steak. i just added like 30 seconds for each side and it works out every time.

http://www.foodnetwork.com/recipes/alton-brown/pan-seared-rib-eye-recipe.html

 

[Paladin3]

Try not to cook steak cold. I season my steaks then let them sit out covered in plastic wrap to reach close to room temp before cooking. It makes it easier to get a warm, pink center in a thick piece of meat without overcooking the outside.

Pull your steaks off the heat just a little bit early. Meat will carry over cooking a bit while it rests. A steak pulled from the grill when it is medium rare will keep cooking to something closer to medium while it rests. Same with the over easy eggs you top your steaks with in the morning. They will firm up quite a bit sitting on that hot plate.

Cheap cuts of beef can really benefit from being pounded as thin as possible, seasoned well (more than just salt & pepper) and cooked hot and fast. A cheap roast cut into steaks and pounded thin is a great way to stretch your beef budget.

I finally abandoned charcoal and invested in a gas grill a few years ago. It's nice to being ready to grill in 5 minutes, and not having to clean my cast iron is a bonus.

 

[ultimatebob]

I like how you guys have standardized cooking times regardless of temperature, thickness, or weight.


Also:


this:

Or how we're telling him to use all of this equipment when all he might have is a George Foreman grill in his dorm room.

 

[MrSquished]

I finally abandoned charcoal and invested in a gas grill a few years ago. It's nice to being ready to grill in 5 minutes, and not having to clean my cast iron is a bonus.

yeah but cast iron is the best way to cook a steak at home IMO. The Alton Brown recipe i linked up above:

Place a 10-to-12-inch cast-iron skillet in the oven and heat the oven to 500 degrees F. Bring the steak to room temperature.

When the oven reaches temperature, remove the skillet and place on the range over high heat for 5 minutes. Coat the steak lightly with oil and sprinkle both sides with a generous pinch of salt. Grind on black pepper.

Immediately place the steak in the middle of the hot, dry skillet. Cook 30 seconds without moving. Turn with tongs and cook another 30 seconds, then put the pan straight into the oven for 2 minutes. Flip the steak and cook for another 2 minutes. (This time is for medium-rare steak. If you prefer medium, add a minute to both of the oven turns.)

Remove the steak from the skillet, cover loosely with foil and rest for 2 minutes. Serve whole or slice thin and fan onto plate.

Recipe courtesy of Alton Brown

Read more at: http://www.foodnetwork.com/recipes/alton-brown/pan-seared-rib-eye-recipe.html?oc=linkback

 

[ElFenix]

Or how we're telling him to use all of this equipment when all he might have is a George Foreman grill in his dorm room.

He said apartment in the OP so I assume he has a stove and oven and a place for pots and pans.

 

[Paladin3]

Or how we're telling him to use all of this equipment when all he might have is a George Foreman grill in his dorm room.

With just a George Foreman in a dorm room?

I'd season the steak, seal it in a ziploc bag to stay dry and let it sit in a very hot water bath for 30 minutes. Then pat the steak dry, rub on some high temp oil, and slap it in the George Foreman preheated to as hot as it will get.

Hopefully, the George Formeman will stay hot enough long enough to grill the steak to medium rare before it cools down and turns into a slow cooker.

 

[Skeeedunt]

I'm surprised the broiler doesn't get more love. I've never tried it, but it seems like it would work similarly to a hot grill. No good?

 

[Ns1]

Or how we're telling him to use all of this equipment when all he might have is a George Foreman grill in his dorm room.

if this is true OP should find an outdoor grill or go out and buy a steak somewhere instead of half assing this in his dorm room.

 

[highland145]

if this is true OP should find an outdoor grill or go out and buy a steak somewhere instead of half assing this in his dorm room.

Beats the hell out of ramin.

 

[Paladin3]

I'm surprised the broiler doesn't get more love. I've never tried it, but it seems like it would work similarly to a hot grill. No good?

Yes, the broiler can be magic since it gets so hot.

 

[Sonikku]

It seems a lot of people are thinking I'm in a dorm room so in case anyone missed it, in the first paragraph of the first post;

And I've never done it before. A first time for everything, right? Basically I know nothing and need some tips. I got a rib eye from Aldi's and a seasoning. I tend to prefer medium well and cook on a george foreman grill. (live in an apartment)

Oven/stove etc. are fair game. I have seen the error in my ways and am going to get a skillet and meat thermometer in the next day or so.

 

[Ns1]

I have seen the error in my ways and am going to get a skillet and meat thermometer in the next day or so.

:thumbsup:

 

[MongGrel]

We actually use our broiler quit a bit.

And a thermometer these days, finally bought one myself awhile back and use it all the time now. Once you get one you start using it to test when things are cooked out of habit, it just so convenient for cooking things consistently. I'd never be without one again.

Yeah are many out there, sorry if I've posted this one a few times.

http://www.amazon.com/gp/product/B00LGLITWS?psc=1&redirect=true&ref_=oh_aui_detailpage_o07_s00

 

[MagnusTheBrewer]

Did the OP just escape from the veginazies or has he never cooked for himself before?

 

[MongGrel]

OP is making a real effort to learn, you support this I imagine

 

[MagnusTheBrewer]

OP is making a real effort to learn, you support this I imagine

I do support learning to cook for yourself. I'm just confuzzled why so many wait til after they leave home to do so.

 

[Sonikku]

Did the OP just escape from the veginazies or has he never cooked for himself before?

I cook a mean Hungryman I tell you what. Never the less, I decided to expand my horizons.

 

[JamesV]

Broiling is the way to cook a good steak. Disregard anyone that swears by cast iron; unless you are a seasoned chef, you want to broil.

Marinades are flavorings like amaretto in coffee. Unless your cuts are bad, don't flavor them; good steaks are sullied by marinades.

1. If your steaks are not of uniform thickness, hammer them down. Fat is good; do NOT cut it all off. Leave 1/2"+ and score the fat so the steaks do not curl when cooking.

2. Pull them out an hour (varies) or so before cooking, add salt and pepper, and arrange them on a riser so that they do not touch the pan itself. If you only have a pan/casserole, lay the steak on forks in the pan so it doesn't touch.

3. Raise your oven's shelves so that your steak sits no more than 3 inches from the heating element. You want it close; not in the center of your oven. Leave the oven door OPEN slightly as you broil and be ready to wave newspapers under any fire alarms nearby (or close doors/open windows).

4. Experiment. I don't know what kind of oven you have, or how hot it gets, etc. Aim for 4 minutes, then turn the steak with tongs and pull it out 3 minutes later. Cut into the thickest portion and if it looks like bloody jello then put it back in for another minute or two.

5. Enjoy

 

[LevelSea]

Do you have a crock pot and a costco membership? Buy a couple prime ribeyes, put in crock pot on low overnight with ketchup, a bottle of Aunt Jemima syrup, and a dash of paprika. Much easier and taste just as well as the other methods mentioned here.

 

[tcG]

Do you have a crock pot and a costco membership? Buy a couple prime ribeyes, put in crock pot on low overnight with ketchup, a bottle of Aunt Jemima syrup, and a dash of paprika. Much easier and taste just as well as the other methods mentioned here.

Wat?

 

[A Casual Fitz]

Pics?