Family Lives Matter
#FLM
Flipping every 3 minutes as if you cooking it for more than 6 
Cut of meat and temp most likely the issue brethren
Cut of meat and temp most likely the issue brethren
I can't cook a tender steak for sh#t!!!!
- Thread starter CreepyMcCreeperson
- Start date
either go with the @Ghost Utmost method, or....
and if it's not boneless ribeye, new york strip or above.... don't bother.
and if it's not boneless ribeye, new york strip or above.... don't bother.
Buy a decent cut. Maybe 10-15 bucks.
Cast iron on high heat.
Once skillet is hot place oil.
Wait about 10-15sec.
Say it's a bone in ribeye, let it cook about 3 or 4 minutes on one side. Don't touch it.
Now flip it. You're basically just finishing it up so let it cook another 1 min to 1.30sec while basting.
Now take it out and let it rest for about 7-10min.
Enjoy.
If you want it hot once its finished resting, put it in the broiler for about a minute.
Cast iron on high heat.
Once skillet is hot place oil.
Wait about 10-15sec.
Say it's a bone in ribeye, let it cook about 3 or 4 minutes on one side. Don't touch it.
Now flip it. You're basically just finishing it up so let it cook another 1 min to 1.30sec while basting.
Now take it out and let it rest for about 7-10min.
Enjoy.
If you want it hot once its finished resting, put it in the broiler for about a minute.
GnauzBookOfRhymes
Superstar
You’re getting some sh1tty advice in here. You’re on the right track.
1. Let strip sit out for 20 mins prior. Have butter and thyme or rosemary on hand.
2. Coarse salt/pepper on all sides
3. Oil and very hot pan
4. Put steak in pan. Should hear nice strong sizzle. If you don’t then pan isn’t hot enough and take out to let it heat up.
5. Assuming you get the sizzle then just leave it alone for a cpl minutes. You can pick up one side of it to see bottom to make sure you got a nice sear (keeps juices in). Use tongs to stand steak on the side that has the fat. Cook/render the fat down a little bit.
6. Put garlic cloves and thyme in.
7. Flip steak.
8. Put in nice chunk of butter.
9. Tilt pan towards you so melted butter pools in pan with thyme and garlic.
10. Most important step is to use a spoon and constantly baste the steak with the butter/garlic/thyme.
11. Once you have level of done ness take out and let rest on cutting board.
12. Wait few minutes then eat.
Times will depend on thickness of steak. You can use a meat thermometer to be exact.
1. Let strip sit out for 20 mins prior. Have butter and thyme or rosemary on hand.
2. Coarse salt/pepper on all sides
3. Oil and very hot pan
4. Put steak in pan. Should hear nice strong sizzle. If you don’t then pan isn’t hot enough and take out to let it heat up.
5. Assuming you get the sizzle then just leave it alone for a cpl minutes. You can pick up one side of it to see bottom to make sure you got a nice sear (keeps juices in). Use tongs to stand steak on the side that has the fat. Cook/render the fat down a little bit.
6. Put garlic cloves and thyme in.
7. Flip steak.
8. Put in nice chunk of butter.
9. Tilt pan towards you so melted butter pools in pan with thyme and garlic.
10. Most important step is to use a spoon and constantly baste the steak with the butter/garlic/thyme.
11. Once you have level of done ness take out and let rest on cutting board.
12. Wait few minutes then eat.
Times will depend on thickness of steak. You can use a meat thermometer to be exact.
Born2BKing
Veteran
seymour cake
All Star
Cook for 5 minutes on one side and 5 on the other thats all.
Don't buy steaks from wack ass aldi