How do you like your steak?

[Clark Griswold]

I like medium, but I can't cook a tender steak no matter how many methods I use. The meat ends up tasting good, but hard to chew.

If you aren’t working with a cut that isn’t a tender cut to begin with you will not have a tender steak... also... if you slice the steak with the grain it’s going to be tough as shyt... always slice meat against the grain.

 

[CreepyMcCreeperson]

Get the stove heated

Let it sit at room temperature

Rub olive oil directly on the steak (not in the pan)

cook 3.5 to 4 minutes, flip and repeat

add a tablespoon of butter towards the end

let it rest on a plate and


The only time to ever cut into the steak is after it's cooked or it'll lose all of tenderness

How long to let it sit, and how long to let it rest. I've done 30 minute sitting at room temp. How many times to flip? Youtube vids say to get the oiled pan really hot.

 

[CreepyMcCreeperson]

If you aren’t working with a cut that isn’t a tender cut to begin with you will not have a tender steak... also... if you slice the steak with the grain it’s going to be tough as shyt... always slice meat against the grain.

What are tender cuts? I usually buy strip steaks, and once I bought thick ass sirloin, but I didn't know there was a proper way to cut. Damn, all this just to get a nice steak.

 

[Sterling Archer]

Shytty preparation

1. 4 min on each side??? Too long... especially if you’re working with a thin steak. A 1.5-2 really only needs 2 minutes MAX per side

2. That butter will burn on high heat the moment you put it in the pan... use clarified butter or ghee if you want to oil the pan with butter...

3. If you season with salt AFTER the steak is in the pan the salt will not penetrate the steak... season with salt and pepper and let the steak sit and come to room temp an HOUR before it hits the pan, and pat the moisture off the steak to ensure a crust when you sear the steak... seasoning with salt beforehand draws out the moisture... excess moisture gives you a steak without a crust...

4. If you put that steak in the oven after the way you cook it, it’s probably done way too much... after the steak has been seared on both sides, and has been basted with fresh butter (put in after both sides are seared and the temp turned halfway) take the steak out of the pan and let it rest on a plate for 5 minutes... after 5 minutes THEN you can cut into the steak...

Fukkin amateurs

1. I dont eat thin steaks. I aint remotely struggling out here.

2. Not HIGH high. Medium High. I like a strong sears. I use Land O Lakes butter with oil and sea salt. By the time my pan is up to temp, my butter has just started to smoke. Never scorched.

3. I season before, lightly the other side and finish the season on the up side as the other cooks. Im not waiting an hour to cook a steak when I just got home. I'd go out instead if thats the case. You DO NOT need an hour at room temp after seasoned 15-20min is just fine. I take off my coat, drop my bag and keys and season the steak. By the time Im out of my tie and shoes and shyt is put up, thats more than enough time for my steak to have sat.

4. Except you didnt ask how I like my steak nor what temp or how long i leave it in the the oven for you to come to that conclusion thats its over done. I dont pat the steak because I make eggs and prefer the moisture in my eggs. My sear is just how it like it at that point. The steak sits after I pull it out because I then clean the steak pan, egg stuff and wipe down the range.

Just because I didnt want to make some super long pretentious post about a cut of beef like you did, you think you on something?
The way you make yours is cool Im sure but I didnt ask nikka. And unless youre a professional chef, I dont know what makes you think youre not an amateur because you aint said shyt that I didnt know nor anyone in here Im assuming either. Keep talking though breh...

 

[Clark Griswold]

You really don’t need to let the steak sit out longer than an hour... 45 to 60 min is plenty of time. Put the steak in the hot pan for whatever amount of time, flip to other side, cook for the same amount of time, then put in fresh butter, garlic, and herbs. Flip occasionally ( every 30s or so). Test for desired “doneness” by touching the steak with tongs, and then put on a plate to rest for 5 minutes. Done. Easy.

 

[TooLazyToMakeUp1]

How long to let it sit, and how long to let it rest. I've done 30 minute sitting at room temp. How many times to flip? Youtube vids say to get the oiled pan really hot.

I usually let it sit at least 30 minutes

After I cook it and take it out of the pan, I let it rest 5-10 minutes while I wipe down everything or whatever

I only flip once no matter the cut

I personally don't oil the pan. I only pour less than a teaspoon of oil or butter in beforehand just to see how ready my cast iron is

 

[TooLazyToMakeUp1]

1. I dont eat thin steaks. I aint remotely struggling out here.

 

[Address_Unknown]

Whatsoever

Breh, I've had dates that turned sour 'cause I wouldn't let them order well done Steak 'cause I was paying for that shyt.

If I got to pay 45 dollars for burnt meat I might as well slide to the corner shop, cop a cheap strip and grill it on the Engine Block and slide it onto a salad plate since you clearly at said Steakhouse for the atmosphere.

 

[Starboy52]

Medium

 

[The Lyon King]

Medium or medium well.


Was well done up until about 2 years ago. fukk was I doing?

Eating overpriced beef jerky

 

[you're NOT "n!ggas"]

I been feenin the shyt outta steak lately Just one medium (my preference) and the bytch was sooooo good I've had medium rare but that's the lowest I'll go-- at Ruth's Chris or some high end shyt like that to boot...




I want another steak for breakfast

 

[Crude]

Around medium is the sweet spot.

I dont want anything more than medium well though and that's pushing it.

 

[Buckeye Fever]

Had steak the last 2 nights with 2 slightly different methods.

Last night I cooked it entirely in the air fryer. It didnt give me that sear I like. I still ate it.

Tonight, I seared it on the stove on both sides and threw it in the air fryer on 400 degrees with some kerry gold butter on top.

It almost didnt make it to my plate as i was eating it as i cut it on the cuttin board

 

[Jaylen Tatum]

I like my steak baked with cheese eggs and Welch's grape

 

[num123]

Medium