Best Way To Cook A Steak?

[Silkk]

I cant deal with this foreman grill drying my shyt out no more brehs:young:. I want my shyt to be as good as it do at a restaurant. Whats the best way to cook it to where it has a nice crisp coat to it without losing the tenderness?

 

[At30wecashout]

I did the foreman grill route as well, but mine has the water reservoir in the center to keep moisture during the whole process.
The key to a good steak is actively frying that sonbytch. You will need to get a griddle or even cast iron pan and actively watch it and flip it to guide it to a favorable outer coating, which will mean higher heat and more diligent watching. Go off this guide in general:

Rare 125 + 3 minute rest

Medium rare 130-135

Medium 135-140

Medium well 145 + 3 minute rest 140-150

Well done 155+

Those are the temps for the various states of beef steak. If you want a rare steak with a crispy outside, that means hitting that heat really high and watching the temp as you char both sides. The thicker the steak, the more wiggle room you have. Remember though: The outside will generally be hotter than the inside for the bulk of the cooking, but the inside will still cook when you take it off the heat for a few minutes. Basically trial and error depending on the cut. A slim T-bone will be harder to cook rare than a fat porterhouse. Medium is hard to fukk up. Use the temps, breh!

 

[Silkk]

I did the foreman grill route as well, but mine has the water reservoir in the center to keep moisture during the whole process.
The key to a good steak is actively frying that sonbytch. You will need to get a griddle or even cast iron pan and actively watch it and flip it to guide it to a favorable outer coating, which will mean higher heat and more diligent watching. Go off this guide in general:

Rare 125 + 3 minute rest

Medium rare 130-135

Medium 135-140

Medium well 145 + 3 minute rest 140-150

Well done 155+

Those are the temps for the various states of beef steak. If you want a rare steak with a crispy outside, that means hitting that heat really high and watching the temp as you char both sides. The thicker the steak, the more wiggle room you have. Remember though: The outside will generally be hotter than the inside for the bulk of the cooking, but the inside will still cook when you take it off the heat for a few minutes. Basically trial and error depending on the cut. A slim T-bone will be harder to cook rare than a fat porterhouse. Medium is hard to fukk up. Use the temps, breh!

 

[Combat Carl]

sit the steak out for 30 mins

get a non stick pan and put it on med-high heat

when the pan is screaching hot add a little olive oil to the pan

put steak in for 2 mins on each side for medium rare taste 2.5 for medium and so on.

After its done, put steak in foil for 10 mins to keep juices in tact. After that and you'll have a restaurant quality steak

 

[Captain Crunch]

@Action Jackson bless us breh

 

[cook]

Burnt to a crisp or bloody as hell

 

[BLAZO da GAWD]

I did the foreman grill route as well, but mine has the water reservoir in the center to keep moisture during the whole process.
The key to a good steak is actively frying that sonbytch. You will need to get a griddle or even cast iron pan and actively watch it and flip it to guide it to a favorable outer coating, which will mean higher heat and more diligent watching. Go off this guide in general:

Rare 125 + 3 minute rest

Medium rare 130-135

Medium 135-140

Medium well 145 + 3 minute rest 140-150

Well done 155+

Those are the temps for the various states of beef steak. If you want a rare steak with a crispy outside, that means hitting that heat really high and watching the temp as you char both sides. The thicker the steak, the more wiggle room you have. Remember though: The outside will generally be hotter than the inside for the bulk of the cooking, but the inside will still cook when you take it off the heat for a few minutes. Basically trial and error depending on the cut. A slim T-bone will be harder to cook rare than a fat porterhouse. Medium is hard to fukk up. Use the temps, breh!

Link to the bold?

 

[-DMP-]

sit the steak out for 30 mins

get a non stick pan and put it on med-high heat

when the pan is screaching hot add a little olive oil to the pan

put steak in for 2 mins on each side for medium rare taste 2.5 for medium and so on.

After its done, put steak in foil for 10 mins to keep juices in tact. After thag. and you'll have a restaurant quality steak

To add on to this...

if you gonna let your stk sit out. throw seasoning on it, then top it off with some Kosher Salt.

Kosher salt will break down the meat, making it more tender, and also draw the juices sitting on the outside of the steak inward (along with flavors from the spices)

I like to use a cast iron skillet instead of a non stick. I tend to sear each side, and then throw the steak in the oven (oven is very hot, 400+) until its to my liking. occasionally flipping so one side doesn't get more cooked.

Lastly, a good way to tell what temp your stk is at with out cutting into it is to use the thumb test.

-DMP-

 

[At30wecashout]

Link to the bold?

best appliance investment. Threw steaks potatoes, peppers on there many nights, let them sit 30 minutes, came back snappin. The very center you would add water and it evaporates during the cooking, keeping your shyt supernaturally moist. George Forman Fusion Grill.

 

[Deadpool1986]

 

[Remote]

I can't even remember the last time I had a steak.

 

[Silkk]

 

[At30wecashout]

I can't even remember the last time I had a steak.

Quick fix

 

[Real]

My ventilation in the kitchen is

All that damn smoke. I have to grill my shyt outside.

 

[Remote]

Quick fix

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.