how to cook the perfect steak

[Anonymous]

Anonymous wrote:Op, did you make them? How did they turn out?

OP here. Sorry, just seeing this now. I seared on the stovetop in cast iron a couple minutes per side (added garlic butter for the last minute), then moved to oven to cook another 15ish minutes. They turned out well but not perfect.

[Anonymous]

Were they over done? 15 minutes after searing for 4 seems a lot but depends on the thickness.

[Anonymous]

Anonymous wrote:Were they over done? 15 minutes after searing for 4 seems a lot but depends on the thickness.

They were very thick - I wanted 1.5” ribeyes but the butcher only had ones that were about 2.5” thickness. They were medium rare (obviously more medium by the edges and more rare in the middle). I prefer thinner steaks so I wasn’t thrilled with the turnout but the rest of the family was happy.

[Anonymous]

Anonymous wrote:Were they over done? 15 minutes after searing for 4 seems a lot but depends on the thickness.

Oh, and I used a thermometer.

[Anonymous]

Anonymous wrote:NGL I cook it in the air fryer.

Me too.

[Anonymous]

OP, try using the reverse method. Begin with inexpensive boneless pork loin chops before moving to expensive cuts of beef.

[Anonymous]

Anonymous wrote:

Anonymous wrote:Were they over done? 15 minutes after searing for 4 seems a lot but depends on the thickness.

They were very thick - I wanted 1.5” ribeyes but the butcher only had ones that were about 2.5” thickness. They were medium rare (obviously more medium by the edges and more rare in the middle). I prefer thinner steaks so I wasn’t thrilled with the turnout but the rest of the family was happy.

Oh wow. These are thick. I prefer thinner ones too, usually get then 1-1.5”. Easier to work with at home. Hope next time the work out better.

[Anonymous]

The secret is definitely avocado oil. It doesn’t burn at high heat.