posted Fri, 03/31/2023 - 13:55
3338
+ 3 How do you cook your beef/steak
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First meal today is this beautiful steak. I do steak everyday so ive gotten kinda lazy in my cooking, so now i just cook it in the oven at 220 degrees for maybe 40 minutes, its super easy and keeps it from being to dry or chewy. no matter what even at medium rare my steaks come out too tough when i cook in a skillet idk what im doing wrong. but what do you guys do?
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Get a cast iron and throw some avocado oil down to oil it, avocado oil is high heat and a better option. Get that pan nice and hot and get a good sear on both sides(should cook 3-5 minutes per side) then take your steak and sear all the edges then a small amount of butter baste for tenderness pull the steak out and let it set for 5 minutes. I usually get a perfect tender medium rare everything. I also usually use sirloin tip because of the protein to fat ratio
Cook? Why?
Pittsburgh blue all day.
Microwave lol.
pineradylanMedium rare or bust. Let it sit out 10/15 before, hot hot cast iron skillet, reverse sear, let it sit for 5 minutes after and enjoy
Honestly depends on what grade you get depends on how it's prepped and cooked. High grade or aged beef salt and pepper then build a real hot fire 2-3 mins per side then move to the cool side for about 5 mins. Lower grade beef gotta marinate it in something acidic to help it tenderize. Then gotta kinda cook it lower and slower. More like a brisket or roast.
RustyhookerI hand mine to the wife.....shes better at thick steaks than i am.
Charcoal!!!!
Cast iron skillet. Kerrogs butter. Sear each side 2-4 minutes put in oven for 8 minutes. Done: perfect steak.
Agreed except for the oven part. Let it sit for a couple minutes and it’s good to go for me.
Very high heat, gotta sear like 2 mins each side and done. I love it almost raw in the middle and crunchy on the outside
DaPumpThe air frier changed my life. Chicken, beef, fish... Zero effort and lots of spared calories (the need for seasoning and sauces drops enormously).
x1,000. Frozen shrimp no thawing in 8 minutes. Cant beat it
For real. I was skeptical at first but my air fryer made almost every other kitchen appliance obsolete. 6 oz cut at 400 for 13-14min. perfect medium rare. Air fryer is life changing
Everyone is always saying how great they are, I'm really going to have to get one
Dude get one. Trust me. Your name sounds like a city I use to live in.
there's one in like at least 5 states, if its the city name im thinking of. there's one in New York, Massachusetts, pa, Illinois, Texas and probably more.
Are you French Canadian and your family crossed the US border after Canada outlawed indentured servitude? If so we may be related. Lol
Nope. Upstate NY
Nope.
Same I recently got one, mine has phone connectivity. It's so easy.
100% the best deal I made so far.
LOL
I go with the sous vide followed by pan searing. Very easy and always comes out great. I'd recommend it.
dont you need a vacuum sealer for that?
Grill, marinade in dale's.
Lifted-presence92Season it let it sit out for an hour toss it in an air fryer 12 minutes at 375 flip at the 6 minute mark boom you got a steak.
Looks like a chuck steak you got here. If it is it’ll be tough as shit unless you braise it for hours. Fuck I’m hungry!
Reverse sear if I have time, otherwise straight sear. I sometimes lace it with rosemary and let it sit for a day, No more than medium rare, closer to rare, even rare is good with me. Spray the pan with olive oil, get it as hot as possible then load up butter and rosemary, toss the steak in, spoon on the butter then flip and do the same, remove and let rest, dine in sweet blood soaked hell. I fry the fat a little extra by flipping it or even removing it and cooking separately until crispy... welp, looks like steak for dinner tonight.
I'm also a fan of coffee rubs, I gotta have high fat content in there, ribeye is king.
^ this guy knows his steaks!
Cooking your steak all depends on the cut of meat youre using along with the desired outcome.
if youre cooking steak for right here right now its always best to use cast iron w/ butter, salt pepper and oil w/ a good seer.
Steak really is one of those meats that is only really enjoyable to the fullest 5-10 minutes after its off the grill, if youre cooking to eat it any later than that theres a completely separate order of operations for a prep steak but involves cutting it super thin, over seasoning and over cooking the shit out of it lol!
Left over steak isnt really a thing where im from lol
Left overs get chopped in to stir fry or something like that
Hell yeah. if we have anything left I’ll slice it thin and fry em up into some quesadillas or steak sandos or something.
RustyhookerSuper lean meats will be chewy. Good tender steaks here is damn near an hours wages. Vodka works as a tenderizer by beaking down the meat slightly. A good old meat hammer too.
And vodka simply because flavorless. Any booze works and can impart nice flavors. Rum adds sweetness.
https://www.google.com/amp/s/www.finedininglovers.com/article/how-to-mar...
Damn I might have to try that. I heard the enzymes in kiwi are also very good to tenderize meat.
RustyhookerLotta cool tricks out there. Origionally heard this tip on tb from cooking competition. Forgot dudes name but yelliwish hair and glasses....guru chef. Tried it on flank steak and wow...im sold
Do you mean Guy Fieri who did Diners, Drive ins and dives? He's good pals with Sly and Arnie and is always round at their places cooking for them lol
RustyhookerAlton brown. Had brainfart. Lol
I would either cook it in the air fryer and then throw it on the grill to sear it off, or cut it into pieces and spice them to make a beef bowl
Lifted-presence92This man knows the deal when you eat 5 or more times a day all the shit begins to taste generally the same.
Its gotta be on the grill seasoned with just salt and pepper. Get the grill real hot and sear it on both sides for about 30-45 seconds. Then turn the heat down and leave on until the meat is at the tenderness you desire. its hard to know wheat the right tenderness is at first, but after a little experience you'll get it down. Thats how steakhouses do it...by feel.
1)On the grill typically 2 to 3 mins per side, buttered once plated.
2)Thinly sliced and soaked in a Guinness stout based brin for 16 hours then cooked in the smoker for 4 to 8 hours or so at 160 degrees.
3) Drive through: "I'll have a number 8 supersized and a number 3" ..."What?... oh yeah, make it a sprite... second window?... got it."
Generally skillet or charcoal grill. On skillet, pre heat that bitch and get it nice and hot. Let the olive oil get hot. Put whatever seasonings you want. Sear the edges for about 90 seconds each side. Each flat side sear it for about a minute. Then turn down heat to medium. Add a big ass scoop of butter and garlic and spoon the melted butter all over it. Flipping the steak every minute or so until it's cooked about 4-7 minutes total each side. Keep spooning the butter all over it while it cooks. Depending how thick it is times vary. Grill is a bit more tricky I usually sear the edges on a skillet before throwing it on the grill. Similar concept but generally the charcoal will cook it faster for me. Cover and rest for about 10 minutes.
If they are all tough, are you resting it afterwards?
So how do you eat a cow then Cat? Is it a case of table and chair in the slaughter house, probe in the forehead and then sit down with a knife and fork?! Lmfao
Hack off what you want and ride the rest home…..
YeeHawww MOoooo!!!
eat that shit raw, like a liver king. That's secret recipe for some serious gainz.
I use the tefal optigrill bro
You can grill everything with it from burgers steak fish chicken i spray my pam spray on the grill
Prepare my steak seasalt pepper garlic then throw it on the grill close cut some fresh mushrooms open it throw them on my steak closed it for 5min max en ready to eat
ShamalalAir fry it. You'll never go back
everyone says they love their air fryer for all types of shit but I've never heard steak before, might have check that out
ShamalalHonestly it sounds backwards but 7 mins ish on a high heat in a ninja seasoned with salt and pepper with some garlic butter is unreal
Let salt, pepper, garlic powder sit on both sides 20min at room temp. 2min each side med/high heat in a cast iron skillet. Baste with butter 30 seconds or so at the end. Keep that out of the oven, if Jacque Pepin is on this forum he’s going to find you and kick your ass. No one needs their ass kicked by an old Frenchman.