Steak Question

[Buttzilla]

after reading all the steak threads for the past few weeks. i attempted to make steak for my gf yesterday being that i don't work anymore.

it was good an all, but it just didn't turn out to what i want it to be.

what i did was rubbed olive oil, sprinkled some salt and pepper (porterhouse steak). pan sear then popped into the oven.

thats where things went wrong, i remember someone said, sear(sp?) the steak, turn heat on 'high' then throw the steak on skillet, flip after a few minutes, throw in oven.

what i was wondering is, do you put any oil or butter when the skillet is heating up? cause i did that and oh man, the oil caught flame so i ended turning the heat down. as a result, i don't think the the outside didn't sear that well and the juices started to ooze out.

the steak ended up being on the medium well side. i wanted medium rare.

 

[slackerinabox]

How thick was the steak? Be sure to adjust all of the instructions based on the thickness.. Also you used way too much oil if it caught fire.... What I like to do is seer it for a minute or so on each side (make sure the pan is very hot first!) then throw it into the oven for 5 min or so... I can get exact times if you'd like.. I find that thin steaks are best pan fried..

edit: here, I asked this question on a cooking board a while ago it this method works pretty well...

My favorite method for a great steak -- learned from watching Alton Brown:

Set your steak out on a platter for an hour or so to warm up to the
neighborhood of room temperature.

Fire your oven up as hot as you can get it, at least 500 degrees F.

Heat the cast iron skillet in the oven.

Rub the steaks with a pinch or two of kosher salt, on both sides. Then rub a
teaspoon or so of canola and/or peanut oil on all sides, just so they are
lightly coated.

Carefully pull out the skillet (it should be hot as a branding iron!) and put
it on a burner at high heat.

Put the steak (s) in the skillet for 30 to 45 seconds on a side. After both
sides have slightly browned, put the skillet in the oven for a minute or two,
depending on how thick your steak is.

Pull it out, put it on the burner, and turn the steak over, then back in the
oven for a minute or two.

Pull it out, put the steak on a clean platter, and let it rest for a couple
of minutes covered with aluminum foil, shiny side down, so it doesn't cool
too much. Brown recommends putting a smaller plate on the platter face down
and letting the steak sit on the smaaller plate so excess juices can drain
away, allowing the crust to remain on the bottom of the steak; with the
cheap cuts of meat I tend to use, I find that unnecessary.

With some practice to judge timing, you can end up making the absolute most
out of a pretty cheap steak, and having orgasms over a really good cut.

 

[Buttzilla]

the steaks were about 3/4" thick i believe and i also liberally applied olive oil.

 

[amoeba]

yes, if it caught fire, way too much oil. Remember, its seared, not fryed. Also, if steak is not over 1 inch thick, no need to put in oven, skillet cooking will get it to medium rare.

 

[slackerinabox]

I updated the thread.. I think you over cooked them bud.. 3/4" isn't that thinK... I hate how my local grocery store sells only these wimpy little steaks! I feel your pain

 

[slackerinabox]

Originally posted by: amoeba
yes, if it caught fire, way too much oil. Remember, its seared, not fryed. Also, if steak is not over 1 inch thick, no need to put in oven, skillet cooking will get it to medium rare.

Definately.. Pan fry or just do it on a stove top griddle if you own one..

 

[loup garou]

Wow, 3/4" for a porterhouse is pretty skimpy. Next time, get some oil that can handle high heat such as canola and don't use so much of it.

 

[amoeba]

half a teaspoon of oil is more than enough. Even a 1/4 teaspoon might work. Of course this depends on whether you are using a cast iron skillet or a non stick skillet.

put oil in pan. small amount. swirl pan around until a thin layer of oil covers most of pan. Do this before turning on heat. Make sure no oil is on outside of pan, that could also start burns.

 

[MikePanic]

dont put the oil on the steak... put it in the pan and then heat the pan up very very high

leave it on first side for 90-120 seconds - then flip it - there should b enough oil left in the pan (especially if using a cast iron one) that you wont need it on the other side.. now heres where it gets tricky

a LOT of the heat has disapated from the pan from the first side - so leave it on the 2nd side for 120-150 seconds then pop it in a pre-heated oven.

before you put it in the oven, put a pad of real butter in the middle too... tastes unreal

btw... when you apply the salt and pepper.. use kosher salt or sea salt, ots corser... and make sure its fresh cracked pepper... RUB it into the steak... dont just put it on there... you need to massage it into the steak

 

[loup garou]

Originally posted by: amoeba
half a teaspoon of oil is more than enough. Even a 1/4 teaspoon might work. Of course this depends on whether you are using a cast iron skillet or a non stick skillet.

put oil in pan. small amount. swirl pan around until a thin layer of oil covers most of pan. Do this before turning on heat. Make sure no oil is on outside of pan, that could also start burns.

I don't even put it in the pan, I just put a small amount on my (clean) hands and very lightly rub both sides of the steak. Never had a problem with burning.

 

[Buttzilla]

Originally posted by: werk
Wow, 3/4" for a porterhouse is pretty skimpy. Next time, get some oil that can handle high heat such as canola and don't use so much of it.

thats all Safeway had, all the other choice cuts were much thinner. i believe they had filet but it was wrapped in Bacon and looked like its been sitting there for awhile. next time, i should just go to a asian supermarket where you probably get a better cut.

 

[amoeba]

3/4 is fine......you don't need to put in oven though if thats the thickness unless if you want medium well.

I don't think it matters whether you apply oil to the steak or the pan. just don't do both and don't do neither.

 

[MrBond]

I find 30seconds a side for meat about 3/4" thick is good when searing, I do 1 min/side in the oven for final cooking.

I'm seeing a lot more people pan-searing now. Took long enough to get the word out

 

[Buttzilla]

hey thanks guys for all the tips, its been buggin me all last night. i mean, how can you mess up steak right? well whoopie fvcking do you can. the rest of the dinner was great, had oven roasted red potatoes, some butter corn, and my gf opted to ketchup fried rice....sounds weird but taste great.


imma try to make steak again in a few days.
thanks again :beer:

 

[Shockwave]

Hmph. Ovens.
Charcoal for me.

 

[Vic]

<- prefers charcoal

 

[maziwanka]

i have another question too: i dont have a cast iron skillet but instead i was going to use a nonstick pan to sear the steak. can i use a baking tray or glass dish to cook the steak in the oven (will it be too hot to use those items?)? how will the steak turn out?

thanks

 

[beatle]

No charcoal when it's raining!

Oil the steak (you don't need much) with canola instead of olive oil. Olive oil has a lower smoke point and may catch fire if your skillet is really ripping hot (as it should be). Heat the pan dry. Salt it, but wait to pepper until it's served, since pepper burns easily. A little touch of butter on top as the steak is served is really nice.

 

[SgtZulu]

Only a moron would cook steak in an oven

 

[TMPadmin]

Steak, in the oven? WTH? I won't eat steak unless it's done properly on a grill.

Heathens!

 

[MrBond]

Originally posted by: maziwanka
i have another question too: i dont have a cast iron skillet but instead i was going to use a nonstick pan to sear the steak. can i use a baking tray or glass dish to cook the steak in the oven (will it be too hot to use those items?)? how will the steak turn out?

My guess is "not very good". Cast iron holds its heat very well, I wouldn't try with a nonstick pan, as they're not usually ment to be in a 500° oven and the plastic handles might melt/catch fire or the coating may peel right off.

A Lodge cast iron skillet is very affordable. Every kitchen should have one, I think it's even one of Alton Brown's required kitchen tools.

You guys that keep knocking pan-seared steaks have never had a good one. It's the best way to cook a steak for us apartment-folk. Many fine restaurants also pan-sear.

 

[beatle]

Originally posted by: TMPadmin
Steak, in the oven? WTH? I won't eat steak unless it's done properly on a grill.

Heathens!

I guess you've never been to a Ruth's Chris steakhouse...

Note: some nonstick skillets are ovenproof past 350 if they have metal handles. Generally you don't want to overheat a nonstick skillet as the excessive heat can compromise the life of the nonstick coating. The coating will also release a poisonous gas that has been known to kill small pets like birds. Cast iron or maybe anodized aluminum is the way to go.

 

[beatle]

Originally posted by: maziwanka
i have another question too: i dont have a cast iron skillet but instead i was going to use a nonstick pan to sear the steak. can i use a baking tray or glass dish to cook the steak in the oven (will it be too hot to use those items?)? how will the steak turn out?

thanks

You can't heat a glass dish to the rocket hot temperature necessary to properly sear a steak. Get an ovenproof skillet.

It also helps if you bring the temperature of the meat closer to room temperature - this helps cook the steak evenly.

 

[loup garou]

Originally posted by: SgtZulu
Only a moron would cook steak in an oven

Originally posted by: TMPadmin
Steak, in the oven? WTH? I won't eat steak unless it's done properly on a grill.

Heathens!

 

[TMPadmin]

Originally posted by: beatle

Originally posted by: TMPadmin
Steak, in the oven? WTH? I won't eat steak unless it's done properly on a grill.

Heathens!

I guess you've never been to a Ruth's Chris steakhouse...

Note: some nonstick skillets are ovenproof past 350 if they have metal handles. Generally you don't want to overheat a nonstick skillet as the excessive heat can compromise the life of the nonstick coating. The coating will also release a poisonous gas that has been known to kill small pets like birds. Cast iron or maybe anodized aluminum is the way to go.

Don't have one of those around here. I've been to a Jimmy's Steer House.