Steak

[Anonymous]

Salt steak but no peppers. Iron skillet med high. 1” steak 4 min each side turn only once.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Good meat only needs a little salt and maybe pepper, and ONLY AFTER you cook it never before like many dumbdumbs do.

You can absolutely salt steaks before you cook. And you should.

Of course you "can". You "can" also drag it in the dirt before cooking. Don't recommend either myself.

Eh. I will often put salt on right before searing as I like the way the salt influences the taste of the Maillard reaction. Never longer than 10-15 seconds before though.

[Anonymous]

If you want restaurant quality steak - go for the ribeye. It's always the cut.

First cook at low temp in the oven until it's done to your liking (rare/medium). Then you can use cast iron or stainless or whatever you have on high heat and sear to get the crust you want on each side (1-2 minutes). Lots of butter. Let rest for at least 5 full minutes.

[Anonymous]

Anonymous wrote:

Anonymous wrote:Good meat only needs a little salt and maybe pepper, and ONLY AFTER you cook it never before like many dumbdumbs do.

You can absolutely salt steaks before you cook. And you should.

Agreed. It's pure nonsense that you should never salt your steak before you cook it.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Good meat only needs a little salt and maybe pepper, and ONLY AFTER you cook it never before like many dumbdumbs do.

You can absolutely salt steaks before you cook. And you should.

Agreed. It's pure nonsense that you should never salt your steak before you cook it.

In fact, you SHOULD salt your steak well ahead of cooking it, for an hour or more. "Dum-dums" like Gordon Ramsay, Samin Nostrat, and Alton Brown recommend advanced salting to ensure proper seasoning and moisture.

[Anonymous]

Just don’t pepper before you cook it.

[Anonymous]

Anonymous wrote:

Anonymous wrote:I finally achieved steak house quality steak at home with a sous vide, reverse sear on a cast iron pan and butter,

You just ruined that steak by cooking it in plastic. Ugh.

DP and you’re wrong. Sous vide then reverse sear results in an immaculate steak every time if you know what you’re doing.

[Anonymous]

Bring the raw steak to room temp first so it cooks evenly. I salt both sides, leave it on the counter for 2-3 hours, and then sear for ~4-5 mins each side using a hot cast iron (can be longer if steak is thick). I use a thermometer to check temp. Once it hits 125 I take it off. Let it rest for 10 mins.

[Anonymous]

Anonymous wrote:Bring the raw steak to room temp first so it cooks evenly. I salt both sides, leave it on the counter for 2-3 hours, and then sear for ~4-5 mins each side using a hot cast iron (can be longer if steak is thick). I use a thermometer to check temp. Once it hits 125 I take it off. Let it rest for 10 mins.

Similar, but I continuously baste mine with butter and rosemary, and I go for a little higher temp. I keep the skillet at a slight angle so that everything runs to the bottom and can just keep basting with a spoon.

[Anonymous]

1. Buy a good quality steak. Whole Foods butcher counter is reliably good. I’ve also had decent luck with Trader Joe’s steaks (the “fresh” ones).

2. For the cut, I’d suggest a filet (if you don’t like fat on your meat), a NY strip (if you like a little bit of fat), or a ribeye (if you like fat). My favorite is a ribeye but it will need to be cooked a bit more so that the fat can properly melt. A thick but not too think one (3/4”-1”) is best if you’re serving one person. If you are getting a NY strip, make sure there is at least a 1/4 inch fat cap on the end, if a ribeye look for good marbling on the steak. If it’s in your budget, buy prime meat rather than choice.

2. Two options for salting - either salt 2-3 hours in advance, on both sides, or literally just before the steak hits the pan. Kosher salt is best. No pepper.

3. An hour before cooking, take it out of the fridge. We want it to come to room temp.

4. Pull out your heaviest cast iron pan (if you don’t have one, stainless steel will do) and preheat it over medium-high heat until the pan is smoking. This will take about 8-10 minutes. Add a layer of neutral oil (definitely no olive oil) and make sure it is shimmering/smoking before adding the steak.

4. Make sure the steak is dry. You may need to dab it with a paper towel, particularly if you salted in advance.

5. Put the steak in the pan and let it sit for a 3-4 minutes so it develops a crust.

6. Flip the steak and let it sit in the pan for another 2-3 minutes. About 1:30 into this, you can add butter and start basting the steak with the liquid if you want. You can also add unpeeled garlic cloves or thyme/rosemary with the butter if you’d like.

7. At this point I pull it, but you can throw it in the oven to cook a bit more if you prefer your meat more done. You can also use a meat thermometer to check the temperature at any time. I don’t always do this, but I tend to pull it between 120-125F.

8. Let the steak rest for 5-10 minutes. Not optional! And remember that the temperature will continue to rise after it is pulled off heat so it will end up a little more cooked anyway.

9. Slice and serve. Maldon salt is a good addition.

[Anonymous]

Good meat only needs a little salt and maybe pepper, and ONLY AFTER you cook it never before like many dumbdumbs do.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Good meat only needs a little salt and maybe pepper, and ONLY AFTER you cook it never before like many dumbdumbs do.

You can absolutely salt steaks before you cook. And you should.

Agreed. It's pure nonsense that you should never salt your steak before you cook it.

Nobody said never. It's just no proper to do so with quality meat. Now if you are eating grocery store cheap cut slop, sure go ahead.

[Anonymous]

Anonymous wrote:

Good meat only needs a little salt and maybe pepper, and ONLY AFTER you cook it never before like many dumbdumbs do.

You like to sayyyson up your meat huh? LMAO Must be cajun.

Have to season it heavily if the meat is no good. Is why gravy was invented in Europe, to cover the bad taste of bad meats in the middle ages.

[Anonymous]

Then put it in a sammich with mayo.

[Anonymous]

Ignore everyone else. Read 9:58 closely. Spot on.

(especially the "don't salt before" guy. Good lord).