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.

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.

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.

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.