Best Way To Cook A Steak?

[Wildin]

fukk, nikkas got the #truth in this thread. If I dapped then you provided piff.

My method came from years well a couple of months of trial and error. My fav way is with a pan on the stove.

Basically I set my steak out and season with just a lil bit of salt. This depends on the cut, cheap steaks, I season with a lot of kosher salt and wash off before i season with pepper then cook. Quality cuts just a lil bit of salt and pepper.

Now while my steak is sittin gettin room temp. I put my pan on low heat and let that thing heat up. usually takes about 4-5 mins because its a slow quality heat up, not a flash fry. Once I get my pan hot with just a lil bit of olive oil in it, I toss my steak in and within about 3-4 mins then flip, my steak is a very light skinned brown on the outside but the inside is perfect and juicy.

The tricky part which people have seen me do and is still to this day tough to explain. within the last 60 seconds of the last side cooking, I remove the steak crank the heat- let it heat up for about 30-45-60 seconds, then I drop the steak on it, on both sides and it gets the perfect crisp crust everytime. Malliard effect- google it.

after i hit both sides, I remove the steak and let it sit on the plate while i gather the rest of the fixins.

Now everyone will tell you, the steak is still cooking when you remove it from the pan----you do it this way and the right way and there isnt a noticeable internal temp change with the steak. I kept a meat thermometer in it and it peaked at about 10 degrees then rested at about 5 degrees, which did not effect the outcome of my steak (i.e moving it from rare to med-rare- med- or well done) granted there are always margins basically the heat was the right temps at the right times and the meat was never on the pan longer than it needed to be.

Now to practice I bought shyt steaks fukked up cuts and prepackaged cuts from bakers/kroger hyvee, took advantage of deals they had and just practiced. it realistically took me about 10-15 steaks before i found the sweet spots everytime. There is a little variation with T-bones but for the most part I can eyeball and I know when its time to move to the next portion. I would cook a steak in the morning with eggs and one at night.

Practice makes perfect. I can turn a shyt steak like a .99 or 1.99 steak into a good fukking steak with one ingredient- then you can eat a dollar general steak with no a1 like you wont want to make a practice of eating DG steaks, all they likely arent all beef.

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.

My method in gif form

I was just laughing about this with somebody last night.

Thin cut "boneless ribeyes" in the pick 5 meat section? who y'all think you fooling!?

 

[Buckeye Fever]

The steak i made before work today

Let it sit out the fridge for about an hour. Light salt and pepper. Cooked it on high heat in a lil olive oil, constantly flippin it. Also seared the edges. Took me some kerry gold butter, thyme, rosemary and a couple dashes of soy sauce, melted that in the microwave, poured half of it on the steak while it was finishin bein cooked, took it out, let it rest on the cutting board, thinly sliced it and poured the rest of the melted butter mix on the sliced steak.