• Best way to cook a steak
    57 replies, posted
If it's from a restaurant I won't go below medium well. I don't trust those fuckers.
If it Moo's, you cooked it too long
tbh, no other steak beats this steak [img]http://www.themarketingstudent.com/wp-content/uploads/2007/05/trumpsteak1.jpg[/img]
Have someone else to cook it for you.
Medium rare tho I dislike steak kinda
This may sound really strange but I've never had a steak in my entire life. I've never heard about someone making it themselves and they are pretty expensive in restaurants (if they even have them, if you go to a reasonable expensive restaurant the food is only visible with a magnifier).
The only reason you'd ever cook beef well done is when it's ground, and that's for health concerns. A good quality steak is medium rare. Yes, they're juicy. No, they aren't full of bacteria where it doesn't get cooked. A knife should go right through it and it should be pleasant to eat. Also, if cooking it yourself, be very, very generous with salt and pepper. Other seasonings may be worthwhile but you'll have to know what you're doing. Don't fry a bay leaf on one side of your steak. (Not that bay leaves aren't good with steak, you just need to know how to cook one with 'em...)
Medium rare for sure. Too bad when i cook steaks i always make them welldone because i don't honestly know how long i should keep them in the pan. Occationally i manage to do a medium rare which is great. But mostly welldone which i have to chew for eternity in my mouth, dry as hell too.
When I cook steak, I tend to give the steak a good tenderizing, and then I'll get some sea salt, pepper, and very tiny amount of cayenne pepper and grind it up in a pestle and mortar. After I get it down to pretty much a near powder, I begin massaging the seasoning into the tenderized steak and once done, I'll let the steak sit. From here, I'll decide whether I wish to panfry it with a light amount of butter or only sear the steak in some butter and then run it through a smoker with whatever type of wood flavoring I might be craving for that day. I tend to prefer a sweeter wood like apple and cherry. I tend to only go for medium-rare or rare, namely because I like steaks being slightly juicy. [editline]25th February 2016[/editline] [QUOTE=ripsipiirakk;49810932]Medium rare for sure. Too bad when i cook steaks i always make them welldone because i don't honestly know how long i should keep them in the pan. Occationally i manage to do a medium rare which is great. But mostly welldone which i have to chew for eternity in my mouth, dry as hell too.[/QUOTE] When it comes to cooking steak, you should always put your oven's heat at medium-high and spend at least three to five minutes on each side. It's also a good idea to put some butter in the pan in order to make sure the steak gets crispy on the outside more quickly. If you are doing it on a grill, just make sure to get the coals/charcoal down to white in order to make sure you burn out any bad tastes from fuel and the like, and just do each side two to four minutes. The most important aspect of cooking steak is being able to judge the resistance of the steak to touch.
[QUOTE=megafat;49806709]Schnitzel is fucking great.[/QUOTE] Veal Schnitzel with mushroom sauce and chips is food of the gods.
I want my steak so rare it tries to eat my salad. Actually Medium-rare is how I typically cook it.
can't stand anything under medium well, not a steak fan generally
Don't like steak...
Come to think of it I quite like steak tartare as well, although only in small portions.
[QUOTE=xVENUSx;49813259]Don't like steak...[/QUOTE] then what was the point of replying to this thread?
[QUOTE=Headhumpy;49813332]Come to think of it I quite like steak tartare as well, although only in small portions.[/QUOTE] What's the appeal of raw meat though?
[QUOTE=Trebgarta;49813049]In Kebabland we call anything lower than well done "uncooked". That being said we mince and beat the shit out of everything and put all kinds of non-psychedelic spices and herbs so cook till brown doesnt make it any close to leather, instead it becomes the tastiest , softest meat to induce euphoria So theres that westerner folk. I bet you dont wash your ass either[/QUOTE] You're not cooking 'steak', as in T-bone, porterhouse, strip, etc; you're cooking cheaper cuts like chuck, flank, or skirt steak. There's a huge difference, and your spices and herbs aren't at all relevant to whether it becomes tender or tough. The cuts used to make traditional steaks are tender because they come from muscle groups that are rarely used on the cow. That's why they can be served rare, the meat itself is tender enough to eat with minimal cooking. With a cut like skirt, flank, or chuck, the meat is fatty but sinewy and tough, which is why fatty cuts like chuck are cooked slowly to tenderize and gelatinize it, while leaner cuts like flank are often ground or thinly sliced across the grain to destroy the muscle tissue that makes it chewy. Seasoning is there because these cuts don't have as much flavor on their own. I guarantee you're not using good cuts of meat to make kebab or shawarma; it can be done and it's fun just to try but it's really a waste of good meat. Cheap cuts work fine. [editline]25th February 2016[/editline] [QUOTE=Svinnik;49813538]What's the appeal of raw meat though?[/QUOTE] Really high quality filet mignon, finely ground and served raw with a minimum of seasoning, has a unique taste. I'm not a huge fan of steak tartare but when it's good, it's [I]good[/I].
Also, does anyone have a good alternative for searing steak if I can't use butter? I heard olive oil might be good but I'm not sure if that's true.
[QUOTE=Svinnik;49813683]Also, does anyone have a good alternative for searing steak if I can't use butter? I heard olive oil might be good but I'm not sure if that's true.[/QUOTE] Olive oil works well, you just need to usually rub it with something. I use garlic salt and lemon pepper and it works well. The problem with Olive Oil instead of butter is generally butter will have some salt added that keeps it close to the meat, olive oil has no such thing.
Oil pan lightly, rub with salt and pepper, cook. I put a small dab of butter on afterwords while it rests. [media]https://www.youtube.com/watch?v=AmC9SmCBUj4[/media] Ramsay has a few good steak cooking videos. There's also the Ruth's Chris style: [media]https://www.youtube.com/watch?v=-6cXacFTbt8[/media] That requires both the pan and the oven to be balls to the wall hot, though. (full throttle on pan, ~500*F broil on oven)
[QUOTE=Svinnik;49813538]What's the appeal of raw meat though?[/QUOTE] Texture. It's why I like nigirizushi, chirashizushi, and sashimi as well. [QUOTE=Svinnik;49813683]Also, does anyone have a good alternative for searing steak if I can't use butter? I heard olive oil might be good but I'm not sure if that's true.[/QUOTE] Don't use butter or olive oil, both have a low smoke point. Use something with a high smoke point. I like rapeseed oil because it imparts a slight nutty flavour, but if you prefer something neutral any vegetable cooking oil works well.
[QUOTE=Headhumpy;49814382]Don't use butter or olive oil, both have a low smoke point. Use something with a high smoke point. I like rapeseed oil because it imparts a slight nutty flavour, but if you prefer something neutral any vegetable cooking oil works well.[/QUOTE] Butter and olive oil work fine, the trick to minimizing smoke is to butter/oil the steak rather than the pan and do so right before cooking. The oil is mostly there to prevent sticking so just a little will do.
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