Best Way To Cook A Steak?

[muse]

Damn y'all non cooking ass motherfukkers. Use Foreman grills for EVERYTHING! Damn. I either pan sear or pan grill my steaks then throw then under the broiler for about 2 minutes each side get em crispy

Simple. Don't over do stuff, but definitely don't under do it, putting lobsters and shyt on Foreman grills

 

[The Bilingual Gringo]

Cast iron skillet

 

[At30wecashout]

I can't see the pic because I'm at work and I guess it got blocked out.
But because I can't see it, I'm gonna take it as disrespect.

Watch ya mouth.
And cook the damn steak.

Posted one of the more popular pre-packaged brands. fukk that shyt

I'm spoiled. I have a meat slicer so I buy whole everything, break it down, shave that shyt, sandwiches for days.

 

[Action Jackson]

@Action Jackson bless us breh

The best way to cook a steak is pan sear and then the oven. It's the happy medium for us regular people who don't have the best ventilation without sacrificing too much crispness. Grills don't give the crispness as the pan does but If you don't want to get smoked out and prefer to grill then crisscross your steak, remove it from the high heat and cover it in a bowl.

Before I put it in the fridge I rub salt on it. When I take it out I rub sea salt on it and let it sit 25 mins. Once the pan starts smoking I rub a lil olive oil on both sides the steak and put a lil in the pan. Use tongs, forks poke holes you dont want that. I leave the steak on each side for about 1 min and a half. I add a little butter in the pan right before the flip. If you don't have one of them cast iron skillets just get foil to wrap the handle of your pan. I throw some pepper and garlic on the steak and in the pan then let it cook in the oven for a few mins. I use the thumb test but if you're taking the temps take it out 5 degrees before your desired temp. When you let the steak sit after you take it out of the oven it will cook an extra 5 or so degrees so keep that in mind. Let it sit at least 10 mins.

I like my steak rare I suggest you try it medium rare if you haven't already. You'll never go back. I know chefs who won't serve a steak even medium.


You could also cut into the steak lil slots and put sliced garlic in there then rub with salt before you put it in the fridge. I do that when I want a little more garlic flavor and the salt helps draw the flavor and juices back into the steak. But refrain from cutting or poking the steak as much as possible brehs.

 

[NobodyReally]

Marinade, marinade, marinade...

 

[Banned Account12]

Damn y'all non cooking ass motherfukkers. Use Foreman grills for EVERYTHING! Damn. I either pan sear or pan grill my steaks then throw then under the broiler for about 2 minutes each side get em crispy

Simple. Don't over do stuff, but definitely don't under do it, putting lobsters and shyt on Foreman grills

lmao

 

[MouseTeeth]

If yeeen usin the reverse sear method you lost at life...

Buy some rib eye steaks with good marbling from the butcher, about 2 inches thick...

Preheat oven to 275 degrees...

let steaks sit on counter for about 30 mins to adjust to room temp....

season liberally with coarse salt and pepper on both sides....

Once oven heats up, put the steak in there and let it cook for 45 mins to an hour , or until the internal temp reaches 130 degrees (for medium rare)

Take the steak out and let sit for 20 mins....

While the steak sits, heat up a cast iron skillet and get that bytch HOT AS fukkKKKK.....

Once 20 mins is up and the cast iron pan is properly heated (usually smoking at this pt)....put butter/olive oil in the pan and sear the steak for 1 minute on each side.....

Take it off and let sit for 5 mins....then ....i promise u u will have a restaurant quality steak and feel like gordon ramsay outcheah

 

[TRY GOD]

depends on the steak

 

[Mac Brown]

I'm a steakologist!!

First off., the cut and grade of steak matters!!


I prefer at least choice or prime ribeye, 1 1/2 - 2 inches thick.

My pan searing method would work for you brehs that don't have a grill. (before anything let the steak get close to room temperature and let the steak season for around 15-20 mins and pre-heat your oven to 450)

first off season with a good steak seasoning, or coarse kosher salt, freshly ground black pepper, a little garlic powder, and for fancyness, a light rub of rosemary.

heat a heavy iron skillet on a medium high heat for a bout 5 mins before even thinking about cooking that steak.

*also have some clarifed butter handy.

you need to sear your steak on each side for 2 mins on the med-high heat While your searing your steak drop in a good helping of clarified butter using a large spoon to melt it and base your steak.

Then turn the steak on the side to cook the fat for around 30 secs to a min (just enough to brown the fat) before you put it in the pre-heated oven.

Place the entire iron skillet in the oven heating an additional 2 mins on each side for a medium to medium rare steak.

Once you've cooked for 2 mins, flipped it and cooked another 2 mins on the opposite side, take it off the skillet and place on your plate. Let that shyt stand for around 5 minutes. It will continue to cook a little more, plus that shyt will be sizzling!

Slice and enjoy breh.

 

[Buckeye Fever]

Hi heat in olive oil, butter & rosemary, constant flip method.

Made the best ribeye last week


Might make that for breakfast when i get off

 

[Buckeye Fever]

Also, remember the steak is still cookin even after you take it out the pan. Many make the mistake of leaving the steak on the pan too long

 

[patscorpio]

Medium rare....mmm mmm good

 

[Buckeye Fever]

The WORST steaks to me, are those thin steaks. I dont even bother with them. They should only be used for beef jerkehs. A nice thick inch-inch and a half steak is where it's at.

Yall nikkaz got me hungry now

 

[Young Bishop]

Subs for later

 

[Bone Bender]

Season with salt and pepper. Make sure to pat the seasoning into the meat.

Let it sit on your counter at least 30 min outside of your fridge.

Get yourself a cheap food thermometer if you arent really sure how to check doneness with your hands.

The key to cooking your steak perfectly is to flip your steak every 30 seconds or 1 minute at the most Trust me on this. I used to do that whole cook 2-4 min per side and it never turned out well for me. It almost always came out overcooked or undercooked inside with slightly burnt outside. By flipping every 30 sec to 1 min youre ensuring even heat on both sides of the steak throughout the cooking process and are more likely to get to your preferred internal temp with a great crust thats not blackened at all.