Steak...how and what kind?

(Heather Meyer) #1

So i have decided to try eating steak again. I have not eaten it for a loooooong time. Last time i ate it, it appeared to make me feel quite ill. My stomach has always struggled to break things down well but im hoping taking an ultra strength digestive enzyme will help.

So i need your help!
What kind of steak should i be looking for?
How do i cook it in a frying pan?
I like my steak in the past- medium rare
Clearly my spouse was the steak cooker in the house but since im spouseless till July… i have to figure out how to do it myself and since steak is so expensive… i dont want to do it wrong!

#2

  1. Look for a steak with good marbling, with lots of fat. Ribeye is the most popular, but I’m a beef chuck apologist myself. Honestly, tho, whatever’s on sale.

  2. In the best of worlds, everyone would have a cast iron. But with a regular frying pan, let it heat up for a while (I personally use medium heat, because I feel it’s more forgiving). Add your fat of choice. Then add your seasoning to the steak right before you put it on the pan.

  3. For medium-rare I’d say no longer than five minutes each side, flipping once, on medium-heat, but honestly you have to find out for yourself because all ovens are different.

  4. Remove the steak from the pan and leave ten minutes undisturbed so it finishes cooking. Bear this mind for how long you cook it.

(John) #3

I am not a big steak lover, though I do eat it on occasion.

I buy top sirloin when it is on sale. I season the meat with salt, pepper, onion powder, and garlic powder before cooking.

I use an older, smooth-finish cast iron skillet. I let it get fully hot on medium-high heat. I add a little avocado oil and a small pat of butter. I sear the steak on one side until it seems to be adequately seared, then flip it and do the other side (maybe a minute or two per side), then I reduce heat to medium and continue to pan-fry until it seems like it is probably done. I’ll flip it maybe one or two times just to make sure it is evenly cooked.

I let it rest about 5 minutes after removing from the pan before serving.

I don’t have actual times, I just sort of do it by eye and experience. I happen to like my steaks medium, and it works fine for that. I don’t like really thick steaks, so pan frying works fine.

Cast iron is the key for a good sear. Makes all the difference.

(Scott) #4

Cooking medium rare steak will vary by thickness. I can often look at a cut and say “that looks like four minutes avside”. On the grill I like to cook on high and rotate 45 deg a quarter way done to give a Dimond effect. A cast iron or caphalon pan can be more convenient at times. Cutting into the steak won’t work because it keeps cooking while resting. A good rule of thumb is to make a light fist and poke at the area of your hand at the base of your index finger and next to the base of your thumb. A medium rear steak feel about the same when you poke it with your finger.

#5

I like the grass fed strip loin from Trader Joe’s. First I heat the oven to 400°F. Then I take a pan that can also go in the oven and put it on the stove top at about medium high (your temp may vary). I put salt, maybe pepper, on the steak. Then put it in the hot pan to sear on both sides about 1-2 min per side. I use tongs to flip it and know it’s time when it naturally wants to let go of the pan. Sometimes I sear the sides as well.

Then I put it in the oven to finish. For medium rare, maybe about 5-6 min?

Once removed from the oven, remove steak from pan and let rest for 5-10 minutes before digging in.

(Carl Keller) #6

Depending on your budget, you can go with sirloin (the cheapest) up to filet mignon (most expensive). Ribeyes and strips are right in the middle. Ribeyes with good marbling of fat are great for their flavor and not tough at all. Delmonico steaks are the first cut off a ribeye loin and they are absolutely delicious. But those are a bit pricier than ribeyes but not quite as expensive as filtet mignon.

Cooking steaks isn’t difficult but the trick is to get the heat right on your frying pan, unless you are cooking on a grill which is actually better. But you want a medium to medium high heat and you don’t need to oil your pan if you have a good teflon surface, but a little oil won’t hurt if you worry about it sticking. So once your pan is good and hot and your steak is seasoned, drop it in the pan and cook it about 5-7 minutes on the first side, then flip and cook it about another 4 minutes. If your temperature is right you should get a good sear without flipping it over constantly. If it starts sweating blood after you flipped the steak you are approaching medium and you should have taken it out of the pan about a 1 minute sooner. This should be around mid rare. If you smell the seasonings burning on the first sear, your heat is too high and you should go ahead and flip it so you don’t burn your steak, then turn the heat down a little.

Sirloin:
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Ribeye:
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Delmonico:
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Strip:
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Filet Mignon:

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Last but not least, if you can’t decide between New York Strip and Filet Mignon, you can get them both in a Tbone. One side is strip and the other is filet:

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(Full Metal KETO AF) #7

You left out the Porterhouse which is like a T-Bone but cut from the latrger end. Bigger filet and New York strip for the hearty appetite. :yum:

(Running from stupidity) #8

Sous vide

#thatisall

(Full Metal KETO AF) #9

Anything Beef

(Running from stupidity) #10

Oh no, not only beef!

(just about to do eggs in mine)

(Full Metal KETO AF) #11

Of course but the topic is about beef steak. And I was adding to your suggestion of sous vide as a cooking medium, panything beef as an answer to the original posted question “What kind?”…I cook all kinds of stuff with sous vide except fish.

(Running from stupidity) #12

Very true, I’m just concerned that people would think SV was a one-trick pony :slight_smile:

(Full Metal KETO AF) #13

People are missing out on the best kitchen tool in years.

(Running from stupidity) #14

And the cheapest! The amount of money they save is literally insane.

(Full Metal KETO AF) #15

By never ruining a good piece of meat again.

(Running from stupidity) #16

And by making cheap cuts awesome. Pretty much all I ever buy down here these days is rump @ $10/kg.

(KCKO, KCFO 🥥) #17

There is also flank, skirt, flatiron, etc. names on steaks, they are all good.

I suggest you sear it in a fry pan that can go into the oven, about 1 min. on each side, then toss a big pat of butter on top of it and a couple of crushed garlic cloves and put it in a preheated oven at 350C for 10-15 mins. depending on how pink you like yours. When done, place it on a cutting board with foil or parchment paper over it to sit for 5 mins. Do not cut it at this stage. While it is sitting, take the pan and add either broth or red wine, about 1/4 cup, and another pat of butter, stir it all around, you can add some oregano or an Italian spice mix at this point. You want to reduce the liquid by about half, now you can slice up the steak and pour the sauce you just created on it. Julia Child’s go to steak recipe, can’t go wrong with it.

(Full Metal KETO AF) #18

You guys have high prices over there. I got a boneless rib roast right before Christmas for $4.99 lb.

(Running from stupidity) #19

Yeah, sure do… It’s one of the downsides to paying a living wage to all, along with having a functioning medical and social-security system. On balance, it’s OK.[1]

I got a boneless rib roast right before Christmas for $4.99 lb.

Don’t make me hate you all again with that sort of talk!

[1] Yes, I am a communist

(Heather Meyer) #20

So what is so great about a filet(second name i cant spell) ?? Is there a reason why its more expensive?