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Old 09-13-2018, 10:16 AM   #1
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Steak methods

hi everyone,

i am a new member here and am probably posting stupid basic questions so apologies for this but what is the best way to cook steak?

I've heard people say frying in oil or butter, or some say frying in nothing at all?

Also what is best for seasoning? I just use salt and pepper but it always tastes a bit bland, nothing like when I have it in a restaurant.

I would be especially interested to hear from any Americans on this as I have always found that steak in America tastes better than anywhere else in the world!

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Old 09-13-2018, 10:42 AM   #2
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Originally Posted by Scott-180 View Post
hi everyone,

i am a new member here and am probably posting stupid basic questions so apologies for this but what is the best way to cook steak?

I've heard people say frying in oil or butter, or some say frying in nothing at all?

Also what is best for seasoning? I just use salt and pepper but it always tastes a bit bland, nothing like when I have it in a restaurant.

I would be especially interested to hear from any Americans on this as I have always found that steak in America tastes better than anywhere else in the world!
Well here is the advice of a guy in Texas, where beef rules.

First of all, fat is flavor, so buy a well marbled steak.

Second, medium rare. If you like your steak well done, I can't help you.

I have cooked steaks every way possible. My preferred way now is Sous Vide followed by a really fast sear. That is an art of it's own. If you want to go down that road, let me know. I'll hook you up.

My second best method is on a scorching hot charcoal grill. Third place is a hot cast iron skillet. Butter in the skillet is very nice, but you have to be attentive, so you don't burn the butter. I have not had good results cooking steaks with any kind of oil.

As for seasoning, kosher salt and black pepper is all you need. If possible, salt and pepper your steak hours in advance.

No matter how you cook your steak, let it sit on the counter for an hour or so, to warm to room temperature. Don't pull it from the fridge, season it, and cook it.

Bottom line, you want a nice sear/crust on the outside, and a tender and juicy inside. Unless you sous vide, you want to cook your steak hot and fast. That is especially important with lean cuts like tenderloin.

CD
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Old 09-13-2018, 11:04 AM   #3
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Thanks Casey,

Ah Texas, my favourite state! I've been to Austin, Houston, Fort Worth and Amarillo. You guys sure know your meat so your advice is very much appreciated and I will follow your instructions.

oh and don't worry, you would never catch me eating a well done steak. It's medium rare or rare all the way!
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Old 09-13-2018, 11:06 AM   #4
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When I can't grill I use the sear and bake method. How to Cook Steak in the Oven - Kraft Recipes It works really well.
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Old 09-13-2018, 11:21 AM   #5
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I've found that reverse searing - roast in a low oven till it reaches your desired temperature, then sear - works great, and you can hold the steak in the oven for quite a while if necessary. Here is detailed information about this method: https://www.seriouseats.com/2017/03/...ook-steak.html

The picture is making my mouth water
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Old 09-13-2018, 11:47 AM   #6
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I also like the reverse sear method. Keep in mind that it works best on thicker steaks.
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Old 09-13-2018, 02:05 PM   #7
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Reverse sear here as well. Gotta be a 3" thick rib-eye on the BGE. Salt and pepper only. This is my go to for a quality cut, but there are other ways to cook steak from different cultures. I cook Palomilla Steak (Cuban) in a pan on the stove top, same for steak au poivre. Flank and skirt steak are marinated and done on the grill. Most beef roasts I start in the oven preheated to 500F for 5 minutes then turn the oven down to 200F and cook for 1 hour per pound.
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Old 09-13-2018, 02:23 PM   #8
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DH likes ribeye, but I prefer New York strip. I like a marbled steak, but I don't like mouthfuls of fat. I do the searing in a hot cast iron skillet or the cast iron griddle on the stovetop.

I use reverse sear for a beef roast, too. I've been doing our Christmas prime rib that way for a few years now and it's perfect every time.
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Old 09-13-2018, 02:49 PM   #9
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Prime cut boneless sirloin steak cooked via reverse searing. I seasoned and let it sit for about 1 hour. Put in 275F oven for approx. 25 minutes for 2 -inch steak till internal temp was 90F. Then seared on a smoking hot cast iron stovetop grill pan till internal temp was 117F.

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Old 09-13-2018, 02:51 PM   #10
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DH likes ribeye, but I prefer New York strip. I like a marbled steak, but I don't like mouthfuls of fat. I do the searing in a hot cast iron skillet or the cast iron griddle on the stovetop.

I use reverse sear for a beef roast, too. I've been doing our Christmas prime rib that way for a few years now and it's perfect every time.
I also love a NY strip steak but when Prime boneless sirloin goes on sale I buy one.
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