2

votes

I dont know how to cook steak,HELP!

Answered on August 19, 2014
Created August 13, 2011 at 5:44 PM

I either burn it or dont cook it well.

tips please!

24fcc21452ebe39c032be6801d6bbadd

(9812)

on February 29, 2012
at 12:34 PM

I keep it in the skillet- I haven't made steak in awhile (for shame!) but I guess I probably would transfer to the oven right after the flip.

6714718e2245e5190017d643a7614157

on February 28, 2012
at 11:48 PM

Do you transfer the steaks to a baking dish or do you just bake in the iron skillet after searing for 2 min on each side?

83d6a06c93bb3490dbca339cbbb63385

(526)

on November 07, 2011
at 12:12 AM

Just search America's Test Kitchen: http://www.americastestkitchen.com/

5ef574d7893bc816ec52e04139e9bc09

(6097)

on October 21, 2011
at 11:13 PM

thats hot .

Fb67dc30cead043d1d13ea503a3044dc

(3280)

on October 21, 2011
at 07:27 PM

I've been wrecking beef since I started this diet. :) Coming from mostly-vegetarian, I'm lost when it comes to proper steak fixin'.

Medium avatar

(3259)

on October 21, 2011
at 04:50 PM

Yeah...comes out amazing every time. Gordon does a mean chicken tikka too.

B9cc28905ec54389c47cde031d709703

on October 21, 2011
at 01:41 PM

I would add the medium to medium high is good heat, just let the pan get hot all the way through. 2-3 minutes on each side. Room temp is a must!

B9cc28905ec54389c47cde031d709703

on October 21, 2011
at 01:40 PM

I was about to post the same video till I scrolled down and saw your answer. I use coconut oil never tried using the ghee.

Medium avatar

(5639)

on September 01, 2011
at 04:40 AM

Tongs are best though.

Medium avatar

(5639)

on September 01, 2011
at 04:40 AM

If you use a spatula you run the risk of scraping off the nice sear you've put on the steak. Also scrapes up the pans, it's ok on the grill, but I prefer a grill fork. Always poke the steak lightly near the edge.

D1e47cb3cb916bf123ef4ee9c1273798

(10)

on September 01, 2011
at 12:09 AM

I would recommend pulling it out at about 5 degrees less than your desired final temperature. The temp will continue to rise during the (mandatory) 5-10 rest.

47a42b6be94caf700fce9509e38bb6a4

(9647)

on August 31, 2011
at 11:08 PM

Futureboy, why the strong warning about the spatula? I use a fork, but just because I don't own a spatula. Curious, though ....

Medium avatar

(5639)

on August 31, 2011
at 08:55 PM

Glad to help! Although to be honest, lately I've been buying grassfed filet mignon and eating it raw!

F2eb9c945a9afb8dfe06e6ea99fcb34b

(213)

on August 31, 2011
at 06:33 PM

Oh man, now I gotta go buy a steak so I can try this for dinner. Thanks!!!

Ed71ab1c75c6a9bd217a599db0a3e117

(25472)

on August 14, 2011
at 08:55 PM

eat it raw like me.......steak tartar.

Medium avatar

(5639)

on August 14, 2011
at 05:39 PM

Mmmm yeah, Pittsburgh rare.

Medium avatar

(5639)

on August 14, 2011
at 05:29 PM

Mmmmmmmmmm prime rib!

Medium avatar

(5639)

on August 14, 2011
at 05:28 PM

Chefs usually get their fingers a little wet, and then flick the water onto the pan, if it turns immediately into steam, then it's ready.

Medium avatar

(5639)

on August 14, 2011
at 05:28 PM

Chefs usually get there fingers a little wet, and then flick the water onto the pan, if it turns immediately into steam, then it's ready.

84666a86108dee8d11cbbc85b6382083

(2399)

on August 14, 2011
at 04:31 PM

Smoking hot as in some smoke coming out or just very very hot ? Also what kind of thickness are we talking about here ? Thanks man !

84666a86108dee8d11cbbc85b6382083

(2399)

on August 14, 2011
at 04:29 PM

Smoking hot as in some smoke coming out or just very very hot ?

3846a3b61bc9051e4baebdef62e58c52

(18635)

on August 14, 2011
at 12:46 PM

damn that sounds awesome. Mine usually just goes on the grill then in my mouth, but I'm gonna give this here fancy recipe a try!

77877f762c40637911396daa19b53094

(78467)

on August 14, 2011
at 06:32 AM

OK, then come on over for dinner sometime!

34b560c8b9ce660d7839fb7e29d7be89

on August 14, 2011
at 06:18 AM

A woman after my own heart! No offense to the others, those recipes sound great but nothing beats a properly grilled steak.

Medium avatar

(5639)

on August 14, 2011
at 02:21 AM

That's really flattering! Thanks!

Ec7cb2a7a68655954a01f03e95be1383

(1453)

on August 13, 2011
at 09:43 PM

I want you as my private cook.

Ec7cb2a7a68655954a01f03e95be1383

(1453)

on August 13, 2011
at 09:42 PM

I want you as my personal cook.

Medium avatar

(5639)

on August 13, 2011
at 07:55 PM

Nice, I would only marinate the tough cuts though, like flank, skirt, chuck, etc. The more recruited the muscles, the tougher the cut, and the more prep it requires. That's why the cuts from the back, or internally near the spine and ribs are the most expensive and the most tender.

9d43f6873107e17ca4d1a5055aa7a2ad

on August 13, 2011
at 07:42 PM

http://whatscookingamerica.net/Information/MeatTemperatureChart.htm

B4e1fa6a8cf43d2b69d97a99dfca262c

(10255)

on August 13, 2011
at 07:38 PM

sounds great except for the olive oil

77877f762c40637911396daa19b53094

(78467)

on August 13, 2011
at 06:14 PM

whats the perfect temp for a medium steak?

  • 77877f762c40637911396daa19b53094

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14 Answers

14
Medium avatar

on August 13, 2011
at 06:26 PM

Salt the steak generously with sea salt, allow to rest for 5 minutes, pat the steak dry and coat with cracked black or mixed peppercorn. Preheat oven to 150 F.

Get yourself an enameled cast iron pan. Le Creuset or Descoware are ideal. On your gas stovem set the burner to as high as it goes. Let the pan heat up for 2 minutes, until smokin' hot. Add 1TB of grassfed ghee. Watch out, it will pop! Add steak, sear 1.5-3 minutes per side (depending on desired doneness, I prefer 1 minute or less and purple inside), flipping with tongs or grill fork, NEVER with a spatula. Remove steak from pan, and allow to rest on a mesh rack, in oven, over a pan for 5 minutes.

Turn off burner, add 2-3TBs of cognac or brandy, or sherry, or red wine, or both! Scrape the fond (the dark brown stuff on the bottom of the pan) with a wooden spatula, add more peppercorns, whisk in 2TBs of heavy cream and a generous couple pats of grassfed, salted butter. Remove steak from oven, plate, spoon sauce from pan (after tasting of course!) over steak and VOILA! Steak Au Poivre that you would normally pay $25+ for in a restaurant. If you want to add chopped mushrooms, minced garlic and green onions it becomes Steak Diana (add the veg right after you deglaze with the wine/liquor and turn the heat back on to med/high, you'll need a little bit more wine). YUM!

84666a86108dee8d11cbbc85b6382083

(2399)

on August 14, 2011
at 04:31 PM

Smoking hot as in some smoke coming out or just very very hot ? Also what kind of thickness are we talking about here ? Thanks man !

3846a3b61bc9051e4baebdef62e58c52

(18635)

on August 14, 2011
at 12:46 PM

damn that sounds awesome. Mine usually just goes on the grill then in my mouth, but I'm gonna give this here fancy recipe a try!

Medium avatar

(5639)

on August 14, 2011
at 02:21 AM

That's really flattering! Thanks!

Medium avatar

(5639)

on August 14, 2011
at 05:28 PM

Chefs usually get there fingers a little wet, and then flick the water onto the pan, if it turns immediately into steam, then it's ready.

Ec7cb2a7a68655954a01f03e95be1383

(1453)

on August 13, 2011
at 09:43 PM

I want you as my private cook.

Medium avatar

(5639)

on August 14, 2011
at 05:28 PM

Chefs usually get their fingers a little wet, and then flick the water onto the pan, if it turns immediately into steam, then it's ready.

Ec7cb2a7a68655954a01f03e95be1383

(1453)

on August 13, 2011
at 09:42 PM

I want you as my personal cook.

84666a86108dee8d11cbbc85b6382083

(2399)

on August 14, 2011
at 04:29 PM

Smoking hot as in some smoke coming out or just very very hot ?

Medium avatar

(5639)

on August 31, 2011
at 08:55 PM

Glad to help! Although to be honest, lately I've been buying grassfed filet mignon and eating it raw!

F2eb9c945a9afb8dfe06e6ea99fcb34b

(213)

on August 31, 2011
at 06:33 PM

Oh man, now I gotta go buy a steak so I can try this for dinner. Thanks!!!

Medium avatar

(5639)

on September 01, 2011
at 04:40 AM

Tongs are best though.

47a42b6be94caf700fce9509e38bb6a4

(9647)

on August 31, 2011
at 11:08 PM

Futureboy, why the strong warning about the spatula? I use a fork, but just because I don't own a spatula. Curious, though ....

Medium avatar

(5639)

on September 01, 2011
at 04:40 AM

If you use a spatula you run the risk of scraping off the nice sear you've put on the steak. Also scrapes up the pans, it's ok on the grill, but I prefer a grill fork. Always poke the steak lightly near the edge.

7
26b7615ef542394102785a67a2786867

on August 14, 2011
at 04:37 AM

Fry bacon. Coat raw steak in bacon fat. Cook under broiler for 3 minutes each side.

5
77877f762c40637911396daa19b53094

(78467)

on August 14, 2011
at 06:04 AM

Doesn't anybody BBQ anymore? I would heat the BBQ, season the steak, sear it on both sides and take it off rare to medium rare. It will keep cooking a bit longer, so take it off just before it is the way you like it. I prefer a fatty steak like prime rib if possible.

34b560c8b9ce660d7839fb7e29d7be89

on August 14, 2011
at 06:18 AM

A woman after my own heart! No offense to the others, those recipes sound great but nothing beats a properly grilled steak.

77877f762c40637911396daa19b53094

(78467)

on August 14, 2011
at 06:32 AM

OK, then come on over for dinner sometime!

Medium avatar

(5639)

on August 14, 2011
at 05:29 PM

Mmmmmmmmmm prime rib!

4
9d43f6873107e17ca4d1a5055aa7a2ad

on August 13, 2011
at 05:55 PM

Meet my best friend, Mr. Digital Meat Themometer:

i-dont-know-how-to-cook-steak,help!

Then you just look up the ideal cooking temp, set it, and leave it and beeps to alert you when done.

77877f762c40637911396daa19b53094

(78467)

on August 13, 2011
at 06:14 PM

whats the perfect temp for a medium steak?

9d43f6873107e17ca4d1a5055aa7a2ad

on August 13, 2011
at 07:42 PM

http://whatscookingamerica.net/Information/MeatTemperatureChart.htm

D1e47cb3cb916bf123ef4ee9c1273798

(10)

on September 01, 2011
at 12:09 AM

I would recommend pulling it out at about 5 degrees less than your desired final temperature. The temp will continue to rise during the (mandatory) 5-10 rest.

3
Medium avatar

(3259)

on August 31, 2011
at 06:36 PM

I know he's a bit of a dick, but this method is wicked simple and has never failed me. Substitute ghee or coconut oil for the groundnut:

Check it out.

B9cc28905ec54389c47cde031d709703

on October 21, 2011
at 01:41 PM

I would add the medium to medium high is good heat, just let the pan get hot all the way through. 2-3 minutes on each side. Room temp is a must!

B9cc28905ec54389c47cde031d709703

on October 21, 2011
at 01:40 PM

I was about to post the same video till I scrolled down and saw your answer. I use coconut oil never tried using the ghee.

Medium avatar

(3259)

on October 21, 2011
at 04:50 PM

Yeah...comes out amazing every time. Gordon does a mean chicken tikka too.

3
74d0407ca99061cab2512ed83683b498

on August 13, 2011
at 06:29 PM

Touch the bottom of your palm on the pinky side of your hand. Feel that texture? That's rare. Now touch the bottom middle of your palm -- medium. Thumb side -- well done.

For a 1 inch thick steak, salt the meat before cooking and let it come to room temp. Heat a cast-iron skillet dry over medium-high heat for 5 minutes. Add 1 tsp olive oil and then the steak. Cook for 4-5 minutes on one side, then flip and cook 5 more for medium.

Enjoy...

B4e1fa6a8cf43d2b69d97a99dfca262c

(10255)

on August 13, 2011
at 07:38 PM

sounds great except for the olive oil

1
24fcc21452ebe39c032be6801d6bbadd

(9812)

on August 31, 2011
at 10:37 PM

I find it cooks better when I let the steak come to room temp before cooking (this is also how I was finally able to make a perfect roast chicken.) For real thick steaks, I sear in a super hot cast iron skillet for 2 minutes each side, then bake at 450 for about 8 minutes.

6714718e2245e5190017d643a7614157

on February 28, 2012
at 11:48 PM

Do you transfer the steaks to a baking dish or do you just bake in the iron skillet after searing for 2 min on each side?

24fcc21452ebe39c032be6801d6bbadd

(9812)

on February 29, 2012
at 12:34 PM

I keep it in the skillet- I haven't made steak in awhile (for shame!) but I guess I probably would transfer to the oven right after the flip.

1
6229cd9a7ca9882590259fae022e2647

(3209)

on August 31, 2011
at 06:07 PM

I LOVE eating my steak raw. I also eat my bacon raw sometimes. Great stuff.

5ef574d7893bc816ec52e04139e9bc09

(6097)

on October 21, 2011
at 11:13 PM

thats hot .

1
04f2eae4450112cdedce7235923c646d

(1112)

on August 14, 2011
at 05:46 PM

Agree with futureboy. Sometimes it is better not to cook it. Yummy!

1
Medium avatar

on August 14, 2011
at 05:43 PM

I usually don't do this, but I gotta add a second answer.

For the past couple days, my local market Comoddities on 1st Ave. has had nice grassfed filet mignons. I normally stear clear of this cut, as it's not the most beefy in flavor, and usually pretty overpriced, but it IS very tender. Well the price was right, so I sprang for it.

2 days ago, I wanted to make myself one for lunch, but I ran out of time at the gym, so I decided to make tartare. I ran out of time completely, so I couldn't even do that (that's a separate recipe), so I took it out of the vacuum wrap, patted it dry, sprinkled with sea salt and cracked black pepper with dijon on the side and ate it raw! OMFG, SO GOOD.

I liked it so much, that I had it the same way the next day, even though I had plenty of time to cook it. My mind has been opened about filet mignon!

1
F52b51135f2c47eb46c986fdc9760b9b

on August 14, 2011
at 03:11 PM

No matter what other methods you might use, make sure that you get a good sear on all sides. The reason for this is because it seals in all the juices, so your steak ends up nice and moist. I hate dry meat! I usually use as high heat as I can, so that it sears quick. For the same reason you probably should avoid cutting it to it until it's done and has been resting a minute or two. Otherwise you'll lose a lot of those tasy juices.

My favorite way to eat steak is burnt on the outside and raw on the inside, but that's just me :)

Medium avatar

(5639)

on August 14, 2011
at 05:39 PM

Mmmm yeah, Pittsburgh rare.

0
451114d9ae1e0f9e1a028cce5538e790

(226)

on October 21, 2011
at 11:45 AM

If you want to grill it, follow the excellent directions from Meathead at Amazingribs.com. I go there for all my barbecueing and grilling recipes and he's never let me down. The sear and slide method is the way to go, although I usually just sear both sides and eat it rare. No one paid me to write this (I wish!).

0
226b10cbb6b1d3530b00d2d84a2dc86e

(3313)

on August 13, 2011
at 07:31 PM

1)Marinate it (red wine vinegar) overnight in fridge.

2)Cube it

3)Stir fry it with veggies using coconut oil or beef tallow from 100% grass fed cows.

4)Season with herbs and spices

5)Eat slow! LOL

Medium avatar

(5639)

on August 13, 2011
at 07:55 PM

Nice, I would only marinate the tough cuts though, like flank, skirt, chuck, etc. The more recruited the muscles, the tougher the cut, and the more prep it requires. That's why the cuts from the back, or internally near the spine and ribs are the most expensive and the most tender.

0
559aa134ff5e6c8bcd608ba8dc505628

(3631)

on August 13, 2011
at 06:29 PM

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