Please help me not screw up my next steak

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Please help me not screw up my next steak

Postby pittsoccer33 on Thu Feb 14, 2013 3:26 pm

Every time I try to cook them I screw it all up. I cooked a New York strip roast around Christmas and it turned out great. I've tried cooking strip steaks two or three times since then and they've been a mess every time.

Utensils I own:
-a crappy $10 frying pan
-an ok griddle
-electric stove
-oven with broiler on top
-broiler pan

I let the meat sit out for a bit to get closer to room temperature. ive tried using rubs. ive also tried salt and pepper, and just pepper. ive tried with olive oil. ive tried with butter.

ive tried sticking the skilled into the oven to get it as hot as possible, then cooking for 30 seconds per side on the stove. ive tried heating the oven to 500 degrees and cooking it in the center. ive tried broiling for a few minutes on each side.

nothing i do comes remotely close to even ponderosa quality. its never charred/crunchy on the outside. the entire thing is usually just a gummy mess or is tough and tasteless.
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Re: Please help me not screw up my next steak

Postby joopen on Thu Feb 14, 2013 3:27 pm

Buy a grill
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Re: Please help me not screw up my next steak

Postby mac5155 on Thu Feb 14, 2013 3:27 pm

When cooking inside, I use a broiler pan. Put a little bit of water in the broiler pan and cook for 8 or so minutes per side.

After you're done cooking it, do you let it rest again? If not, you should.
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Re: Please help me not screw up my next steak

Postby MWB on Thu Feb 14, 2013 3:27 pm

Buy a grill.
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Re: Please help me not screw up my next steak

Postby mac5155 on Thu Feb 14, 2013 3:28 pm

BOOM BREAKIN UP COMBOS BEFORE THEY EVEN START
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Re: Please help me not screw up my next steak

Postby joopen on Thu Feb 14, 2013 3:29 pm

Honestly if I can't use a grilling usually use the broiler but put it in the middle. Every oven is different so I can't tell you how long to do it but broiler is my recommendation
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Re: Please help me not screw up my next steak

Postby pittsoccer33 on Thu Feb 14, 2013 3:29 pm

a grill isnt possible in a city condo
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Re: Please help me not screw up my next steak

Postby shmenguin on Thu Feb 14, 2013 3:39 pm

cook in a pan. medium high heat. use a mix of oil and butter. 2-3 minutes on each side and then 2-3 minutes in the oven at 350.

some other details:
-use salt and pepper, but don't apply until right before you cook it
-once you put it in the pan, don't touch the steak until you're flipping it over

the high temp of the pan should give you a crust and only cooking it for a few minutes should give you a tender steak on the inside.

i never grill steak since i like to make sauce with the drippings
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Re: Please help me not screw up my next steak

Postby pittsoccer33 on Thu Feb 14, 2013 3:40 pm

wouldnt cooking in a pan with butter like that fill my kitchen with smoke?

this might be a dumb question, but what kind of pan? like what id make brownies in?
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Re: Please help me not screw up my next steak

Postby columbia on Thu Feb 14, 2013 3:45 pm

My technique:

Heat up a cast iron pan in the oven at 500.
Sear the steak for about a minute per side on high heat and finish in the oven to your liking.
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Re: Please help me not screw up my next steak

Postby shmenguin on Thu Feb 14, 2013 3:49 pm

pittsoccer33 wrote:wouldnt cooking in a pan with butter like that fill my kitchen with smoke?

this might be a dumb question, but what kind of pan? like what id make brownies in?


a frying pan.

yeah, the butter may smoke a little. you want to put the steak on right before the smoke starts.

but the butter is just for flavor, anyways. you don't really need it. if you're worried about smoke, skip the butter and use canola oil or one of the fancy oils like safflower or grapeseed. they have a high smoke point so they're less likely to burn.
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Re: Please help me not screw up my next steak

Postby shmenguin on Thu Feb 14, 2013 3:51 pm

columbia wrote:My technique:

Heat up a cast iron pan in the oven at 500.
Sear the steak for about a minute per side on high heat and finish in the oven to your liking.


why do you heat it in the oven as opposed to just heating it on the stove top? is it just to get a precise temperature?

i'm a big fan of cast iron for steaks though
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Re: Please help me not screw up my next steak

Postby columbia on Thu Feb 14, 2013 3:52 pm

More uniform cooking...at least that's been my experience.
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Re: Please help me not screw up my next steak

Postby pittsoccer33 on Thu Feb 14, 2013 3:58 pm

what about cast iron is better than my family dollar skillet? ill buy one if it will help
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Re: Please help me not screw up my next steak

Postby tifosi77 on Thu Feb 14, 2013 4:00 pm

1) Buy a meat thermometer, and get an oven thermometer to place in oven;
2) Pre-heat oven to desired temp of steak (130° F / 54 ° C is medium rare);
3) Room temp steak, season aggressively with salt;
4) Heat pan as hot as it will get, add a bit of either groundnut (peanut) oil or safflower oil to the pan;
5) Add steak, sear for 60 seconds per side, remove from pan;
6) Place steak on sheet tray or other device, put in oven, cook for about 90 mins - 2 hrs, check internal temp, remove when desired temp is achieved;
7) Refresh sear, with a bit of melted butter and thyme (maybe garlic, too);
8) Eat

You can replace the oven with your kitchen sink full of 130° F / 54 ° C water; it will hold that temp for a surprisingly long period of time, perhaps 35-40 minutes depending on the material and the relative size of the steak. Just refresh with hot tap water to maintain the temp. Place seared steak in a Ziploc with some fat (EVOO or butter) and some thyme, lower Ziplock into the water until you get to the level of the zippy bit (this will force all the air out), then seal the bag and drop it into the water bath. If you do this, just remember that each steak you cook gets its own bag, and you'll want to be sure to cool the steaks down to room temp before bagging. With this method, you can pre-cook everything and store in the oxygen-free sealed bag for probably close to a week in the fridge prior to the day you want to eat them, or in the freezer for a couple months. Just temper back to room temp and refresh the sear.

These methods work flawlessly because the cooking medium is the temperature you want for the finished product.... which means, you simply cannot overcook your steak. When I use this method for steak, I actually do a two-rib roast and leave it in a 125° / 52° C oven for 24 hours, then portion it into steaks and sear. I also sear using a propane torch.

I like cooking.
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Re: Please help me not screw up my next steak

Postby viva la ben on Thu Feb 14, 2013 4:00 pm

A cast iron skillet is a must to get a good crust.
I use coarse salt on both sides of the steak.
Heat up the skillet as hot as you can without burning down your house. I like my steaks on the rare side so it's usually no more than 3 minutes on each side. Flipping the steak only once is key.

An important part of cast iron cooking is to use lard to condition the pan. It doesn't leave a sticky residue you can get with some cooking sprays.
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Re: Please help me not screw up my next steak

Postby newarenanow on Thu Feb 14, 2013 4:03 pm

Open the packet and just eat as is.
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Re: Please help me not screw up my next steak

Postby tifosi77 on Thu Feb 14, 2013 4:07 pm

pittsoccer33 wrote:what about cast iron is better than my family dollar skillet? ill buy one if it will help

Nothing can take or hold on to heat better than cast iron. That means when you spend 20 minutes pre-heating your pan to over 400° F or more you won't lose much if any of that heat energy when you add your room temperature steak to the pan. That means quicker and more thorough searing. And that means more deliciousness.
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Re: Please help me not screw up my next steak

Postby Froggy on Thu Feb 14, 2013 4:07 pm

Please advise someone using a moderately nice 12" stainless frying pan on a $30 wal mart hot plate in a small basement apartment. Asking for a friend...
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Re: Please help me not screw up my next steak

Postby tifosi77 on Thu Feb 14, 2013 4:08 pm

viva la ben wrote:Flipping the steak only once is key.

Actually, if you flip the steak frequently - like every 20-30 seconds - you will be able to cook at a much higher heat (better searing) and still be able to cook the steak evenly.
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Re: Please help me not screw up my next steak

Postby viva la ben on Thu Feb 14, 2013 4:11 pm

Froggy wrote:Please advise someone using a moderately nice 12" stainless frying pan on a $30 wal mart hot plate in a small basement apartment. Asking for a friend...

Drive to Ponderosa.
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Re: Please help me not screw up my next steak

Postby shmenguin on Thu Feb 14, 2013 4:14 pm

tifosi77 wrote:
pittsoccer33 wrote:what about cast iron is better than my family dollar skillet? ill buy one if it will help

Nothing can take or hold on to heat better than cast iron. That means when you spend 20 minutes pre-heating your pan to over 400° F or more you won't lose much if any of that heat energy when you add your room temperature steak to the pan. That means quicker and more thorough searing. And that means more deliciousness.


what's your take on a smoking pan? does it always mean your oil is burnt/ruined? or is a little smoking ok?
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Re: Please help me not screw up my next steak

Postby Rylan on Thu Feb 14, 2013 4:15 pm

It threads like this where I wish I didn't despise cooking.
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Re: Please help me not screw up my next steak

Postby MelicharSux on Thu Feb 14, 2013 4:18 pm



Never tried it, seems legit.
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Re: Please help me not screw up my next steak

Postby pittsoccer33 on Thu Feb 14, 2013 4:27 pm

ill have to try that water/sink method soon. that wont work in my oven because i dont think i can set it less than 250F

i guess ill hop off the bus in east liberty and grab a cast iron skillet at target. ill pick up the rest of the goodies at whole foods on my way home.
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