Steak?

[Anonymous]

Ny strip. Look up “reverse sear”. Foolproof

[Anonymous]

Anonymous wrote:I love flank steak, but I agree with others that it isn’t what someone is referring to when the say they want a steak. I agree that going out might be easiest, or if cooking at home is look for recipes for filet mignon or one of the Ina oven tenderloins. Ribeye and strip steaks etc. can be fatty and harder to cook properly if you’re unfamiliar.

Best cuts are extremely easy to cook. Butcher will cut small for you. Put the thing bagged on the counter for 30 minutes - gets all that fat to room temp so it melts in the cut. Pan on high - light sear each side with light salt only. Move to oven at 350 for about 20 minutes depending on the size, rareness etc

In the steak sear pan you can put some mushrooms, onion, garlic, sauteed in butter or whatever you like.

[Anonymous]

Anonymous wrote:Some of these posts are crazy. You don’t need to buy a grill and wood chips just for this. TF. Nor do you need to use the broiler or oven. And it’s perfectly fine to purchase steak at whatever store you have access to.

Younger people are often thinking of filet when they want steak, so I’d go with that, or an NY strip if filet is too pricey. Filet isn’t as flavorful, but people like the tenderness. NY strip is my personal favorite. Don’t get flank. That’s best suited for tacos or stir-fries.

Whatever you buy, take it out of the fridge a hour before cooking and salt it heavily on both sides with kosher salt. Dry it well with paper towels and wipe off some of the excess salt before cooking.

Do not take it out of the fridge and put it in the pan while the steak is still ice cold.

Use cast iron or stainless steel. I actually prefer steaks this way over grilled. I think the sear is the best this way.

Otherwise, there are a million videos on YouTube with tips.

I cook on both sides and then remove just under med rare, add butter, garlic and thyme to pan, return steak to pan and baste with the melted butter mixture, then rest again.

This. I’d get either filet or rib eye or T-bone steak, NY strip is also good. Whatever you get, get the same type of steaks cause it’ll be challenging to different ones. We now got a gas grill, but before getting the gas grill I used to cook them on the stove using a cast iron pan. I used to heat the cast iron well, Alton brown had a recipe. The only major advantage of a grill is the clean up, otherwise, you get really good results with the stove as well.

[Anonymous]

I started cooking steaks in the air fryer and they taste like grilled. Costco has wonderful and consistent rib-eyes. You could also follow the Cook’s Illustrated method.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:get a flank steak.

But why? That's the cheapest worst cut of steak on an animal. Tough, gnarly, and even frowned upon in the old country and only used for cheap tacos.

I had the same thought. Would avoid flank.

Many people seek our flank for the steak taste. I do. I buy at Sutton Place Gourmet -they have mariinated ones to go or marinate myself and grill. yum

[Anonymous]

Anonymous wrote:Some of these posts are crazy. You don’t need to buy a grill and wood chips just for this. TF. Nor do you need to use the broiler or oven. And it’s perfectly fine to purchase steak at whatever store you have access to.

Younger people are often thinking of filet when they want steak, so I’d go with that, or an NY strip if filet is too pricey. Filet isn’t as flavorful, but people like the tenderness. NY strip is my personal favorite. Don’t get flank. That’s best suited for tacos or stir-fries.

Whatever you buy, take it out of the fridge a hour before cooking and salt it heavily on both sides with kosher salt. Dry it well with paper towels and wipe off some of the excess salt before cooking.

Do not take it out of the fridge and put it in the pan while the steak is still ice cold.

Use cast iron or stainless steel. I actually prefer steaks this way over grilled. I think the sear is the best this way.

Otherwise, there are a million videos on YouTube with tips.

I cook on both sides and then remove just under med rare, add butter, garlic and thyme to pan, return steak to pan and baste with the melted butter mixture, then rest again.

Holy wall of text anon. Not everyone has cast iron cookware, so going out to buy skillets and season them is a ton of work.