[quote]jtrinsey wrote:
mitchellh wrote:
anyone that “pan frys” a steak needs hurt(along with anyone that goes more then medium with beef). Seriously you’re RUINING a steak, STOP IT!
You know that many up-scale restaurants pan-fry their steaks?
For my money, salt and pepper and a cast iron skillet. 2 minutes and flip, 2 minutes and put in the oven for 2-10 more minutes depending on the cut and thickness is good for the perfect rare to medium-rare steak.[/quote]
Cast iron is decidedly not the same as pan frying. Cast iron, especially old heavily used ones will add something magically wonderful to the flavor of any meat cooked in it. I could second this cooking method, even if you go out and buy a new cast iron, cok lots of meat in it and in about a year you will have a wonderful pan.
[quote]Vegita wrote:
jtrinsey wrote:
mitchellh wrote:
anyone that “pan frys” a steak needs hurt(along with anyone that goes more then medium with beef). Seriously you’re RUINING a steak, STOP IT!
You know that many up-scale restaurants pan-fry their steaks?
For my money, salt and pepper and a cast iron skillet. 2 minutes and flip, 2 minutes and put in the oven for 2-10 more minutes depending on the cut and thickness is good for the perfect rare to medium-rare steak.
Cast iron is decidedly not the same as pan frying. Cast iron, especially old heavily used ones will add something magically wonderful to the flavor of any meat cooked in it. I could second this cooking method, even if you go out and buy a new cast iron, cok lots of meat in it and in about a year you will have a wonderful pan.
V[/quote]
Cast iron is close though. I’ll use my cast iron pan for things like flank steaks for fajitas.
Putting a fine cut of meat like a tbone into even a cast iron is wrong.
I’ve been to more then a few high end steak places in NYC/NJ/FL and st.louis, never once got handed a pan fried steak. What I’ve been served is a quick grilled steak that was finished in an oven ON a pan.
Benihana/kobe/“asian” steak places I’ve seen cook their steaks on the grill. However it’s closer to stir-fry then just serving a steak.
[quote]waylanderxx wrote:
haha I’m just not a fan of the really bright pink/redness. I like it to have some dull color but my mom always used to cook steak and it ended up being almost raw in the middle whenever she tried to do “medium rare”.
I don’t get steaks at restaurants because they charged an ungodly amount for very small portions. I’m not paying $20 for a 16 oz steak it just ain’t happening.
I have no idea what a good medium rare tastes like is essentially what I’m saying so I can’t argue that medium is better, but I’d rather cook too much than too little.[/quote]
You take a gram of fucking caffeine before a workout, but would rather eat your steak cooked to the consistency of a hockey puck?
Oh man… Steak is supposed to be pink in the middle.
lol… Nah I’m just being an asshole, to each his own.
i can’t believe no one has suggest broiling the steak in the oven. IMO its far superior to pan frying or grilling inside when considering the mess that grilling or frying makes.
let steaks sit out for 15-20 minutes, season steaks with sea salt and freshly ground pepper, move oven rack to the highest position. turn broiler on, wait 5 minutes, throw steaks in the oven.
it really depends on how thick the steaks are but assuming they’re about 3/4 inch thick, i’d give it about 4-4.5 minutes per side, and it should come out the way you like it. obviously it will take shorter amount of time if the steaks are cut thinner.
i wouldn’t cut into the steak to see if its done and would wait about 3-4 minutes before eating it because once you cut into the steak, it loses a lot of juice.
best part is, is that there’s no grease splatter to clean up, and no frying pan to wash. i just cover a shallow baking pan with aluminum foil.
Get your grill hot at about 400 degrees and then turn it down low, cook at about 10 minutes each side Ihave steak twice a week and this seems to be the best approach.
[quote]jtrinsey wrote:
For my money, salt and pepper and a cast iron skillet. 2 minutes and flip, 2 minutes and put in the oven for 2-10 more minutes depending on the cut and thickness is good for the perfect rare to medium-rare steak.[/quote]
jtrinsey forgot to mention you want your oven already pre-heated to 400 degrees when you start. You can use any oven-safe pan or skillet (don’t melt those plastic handles, kids). Get the pan pretty damn hot on the stovetop, before placing your steak in. It doesnt have to be cast iron (I use stainless steel). You will probably think this isn’t enough time, and be tempted to go with additional time… don’t! Depending on thickness, 2-3 minutes per side, and 2 to 3 minutes in the oven, remove and let it rest on a plate for 10 minutes. That’s it!
I don’t know why, but this method works really well.
[quote]Dolce wrote:
i can’t believe no one has suggest broiling the steak in the oven. IMO its far superior to pan frying or grilling inside when considering the mess that grilling or frying makes.
let steaks sit out for 15-20 minutes, season steaks with sea salt and freshly ground pepper, move oven rack to the highest position. turn broiler on, wait 5 minutes, throw steaks in the oven.
it really depends on how thick the steaks are but assuming they’re about 3/4 inch thick, i’d give it about 4-4.5 minutes per side, and it should come out the way you like it. obviously it will take shorter amount of time if the steaks are cut thinner.
i wouldn’t cut into the steak to see if its done and would wait about 3-4 minutes before eating it because once you cut into the steak, it loses a lot of juice.
best part is, is that there’s no grease splatter to clean up, and no frying pan to wash. i just cover a shallow baking pan with aluminum foil.
[/quote]
Whatchoo Talkin Bout Willis? I mentioned broiling as the best method when grilling isn’t an option. So nana nana boo boo.
I mentioned pan frying. I do usually finish these in the oven.
High heat direct grilling with hickory wood and charcoal. Easy and pretty straight forward - thicker cuts
are the key because the wood will always have a flame and will char the outside a bit. That char can be pretty tasty especially if it is from the hickory wood and if it gives way to a beautiful pink center. Try it–just don’t burn it to a hocky puck level.
My crazy indirect/direct method (personal fav, kinda complicated). This involves starting a charcoal gril with all the charcoal (natural lump is a must) on one side, when they just start putting our some decent heat (not screaming hot, but make sure the flame dies down) throw the steaks on the cool side of the grill. Play with them a little bit, flip them over a coupel times, try to get them to slightly shy of where you eat them.
Now for the crazy. Take the grill off and blow the ash off the charcoal with a hair dryer. After you get the ash off throw the steaks right on the charcoal, no grill or anything, right on top of the coals. One minute a side and you will have an insane sear on the meat, almost crunchy that gives to a perfect center.
Whatchoo Talkin Bout Willis? I mentioned broiling as the best method when grilling isn’t an option. So nana nana boo boo.
V[/quote]
didn’t even see your post. good lookin’ out. hopefully he takes our advice. i think broiling is a lot harder to screw up than frying/ grilling, and its much easier to clean up.
[quote]Dolce wrote:
i can’t believe no one has suggest broiling the steak in the oven. IMO its far superior to pan frying or grilling inside when considering the mess that grilling or frying makes.
let steaks sit out for 15-20 minutes, season steaks with sea salt and freshly ground pepper, move oven rack to the highest position. turn broiler on, wait 5 minutes, throw steaks in the oven.
it really depends on how thick the steaks are but assuming they’re about 3/4 inch thick, i’d give it about 4-4.5 minutes per side, and it should come out the way you like it. obviously it will take shorter amount of time if the steaks are cut thinner.
i wouldn’t cut into the steak to see if its done and would wait about 3-4 minutes before eating it because once you cut into the steak, it loses a lot of juice.
best part is, is that there’s no grease splatter to clean up, and no frying pan to wash. i just cover a shallow baking pan with aluminum foil.
[/quote]
Come on now, I said broiler too. But the broiler always has the danger of steaming/boiling the steak, and that’s not what you want.