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Thread: Help! Do you know how to cook steak? page

  1. #1
    Kimelah's Avatar
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    Question Help! Do you know how to cook steak?

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    I thought I finally knew how to cook steak. I thought Iíd finally discovered the TRICK. And then, it degraded. Every time I cooked steak, it got worse and worse. I am now standing at the edge of the point of no return. If I donít figure out what Iím doing wrong, Iíll never have home-cooked medium-rare steak again. Iíll have to settle for sub-standard restaurant steak made of meat of unknown (but most likely horrifying) origins.

    This is what I tried to eat tonight, and feed to my 16yo daughter who also wonít eat what Iíve created.



    This is what I'm seeing that I don't like: it's cooked on the outside, then goes to medium-rare, and the middle is raw.

    What I want is this:



    Can anybody help me make this?

    (I hope this post-with-pics works.)

  2. #2
    Sean_OToole's Avatar
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    Are you cooking it in a pan on a burner? Try starting it on the burner to sear the outside and then put in the oven to finish. This gives you a more even doneness. Obviously you need some sort of oven safe skillet (like cast iron) to do this.

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    NDF
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    Are you cooking it from frozen or from fresh/fully defrosted?

    If you are cooking from fresh/fully defrosted, this is the chart I use to figure out how to get my steak medium rare. It's worked every time I've cooked my steak.

    Thickness Rare Medium Well Heat
    1" 6-8 8 -10 10-14 High
    1 1/2" 8-10 10-12 12-16 High
    2" 12-16 16-20 20-24 Medium

  4. #4
    Sungrazer's Avatar
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    Which cut of meat are you using? How do you prepare it? Do you take it straight from the fridge to the pan?

    I usually let the beef warm to room temperature, then sear it, then cook it for as long as it need to get medium raw. Then - I let it rest for a bit while I get the vegetables and other stuff ready.

    On a grill I would typically use direct heat first to sear it, then put it on indirect heat with the lid on until the temperature of the beef reaches around 150 - 155 degrees F or around 66 - 68 degrees C. Remember to let the beef rest off the heat (in tin foil) for a bit after.

    Have a look at this video: Jamie Oliver - Perfect Steak - YouTube
    Last edited by Sungrazer; 10-05-2011 at 03:46 PM.
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    Kimelah's Avatar
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    Okay, I realize (now!) that I really ought to give a little bit more info.

    I cooked my meat in a cast iron pan set to a medium-high temperature (7 on an electric stove). I take it out of the freezer the night before so that it's quite thawed when time to cook. I pat it dry with some paper towels and then sprinkle on some spices. I smear the pan with some bacon fat and when the pan's hot enough (I sprinkle water and when it "dances" I know it's hot enough) I put the steak in it. Then I set my watch for 3 minutes, flip it, another 3 minutes. I let it sit for a few minutes before cutting into it.

    When I first started, I'd cook the steak for 2.5 minutes, but it was a bit too raw for my tastes.

    Also, I get the steak from my local farmer's market and the guy says it's pastured, also comments (every time) about the "nice marbling". But I don't know what kind of cut it is. I'm going to ask him this weekend.

  6. #6
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    Is it at room temperature before you start to cook it? I take steak out of the fridge at least an hour before I plan to cook it. Also, stick it in a hot oven for 5 minutes if you want it more well-done.
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  7. #7
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    sear both sides on the highest heat in a dry pan for about a minute or so then reduce the heat down to med or medium low and add your fat. go 3 minutes each side, starting with the side you first seared. You don't have to time but 3-4 minutes is average for a 1" cut. You'll know it's proper when it glistens and some of the juices come up

  8. #8
    Kimelah's Avatar
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    Quote Originally Posted by Sungrazer View Post
    Have a look at this video: Jamie Oliver - Perfect Steak - YouTube
    Awesome video! Thanks for showing me that.

    @Sungrazer: usually I do take it straight from the fridge a few minutes before it hits the pan. But I've had similar results when I've taken it out an hour before cooking.

    After watching Jamie Oliver's video I think I need the pan hotter. And either move the steaks apart from each other, or cook them one at a time. Also, maybe some of those extra flavours he adds while cooking. YUM!

  9. #9
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    Quote Originally Posted by Kimelah View Post
    Sorry couldn't resist sharing one of my favorite quotes from The Tenth Kingdom:
    Wolf: No, no! "Rare" implies dangerously cooked. When I say rare I mean just let it look at the oven in terror, then bring it out to me.
    --Trish (Bork)
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    Quote Originally Posted by dr. Bork bork View Post
    sorry couldn't resist sharing one of my favorite quotes from the tenth kingdom:
    Wolf: No, no! "rare" implies dangerously cooked. When i say rare i mean just let it look at the oven in terror, then bring it out to me.
    rofl!!

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