Steak Recipe
- Thread starter pollux
- Start date
This. I let my steak (ribeye) sit out for 30 minutes prior to cooking and coat it w/olive oil, kosher salt, and fresh cracked pepper. Just Google steak cooking time charts, which vary on the type of steak and the thickness...nice way to get a baseline that you can cater to your own. You can also use a meat thermometer to help you cook to your desired doneness.
Wish I could help ya bruh but I just got it now and can't even really teach it
Just threw a fire ass ribeye on the grill last night
Just threw a fire ass ribeye on the grill last night
if in the house you should use the broiler or the grill outside.
Biggest thing to remember is steak keeps cooking even after being taken off the heat..
So if you cook it until it looks the way you like it you cooked it too long because it will still cook
Biggest thing to remember is steak keeps cooking even after being taken off the heat..
So if you cook it until it looks the way you like it you cooked it too long because it will still cook
1. buy a 1-1/4" to 1-1/2" cut ribeye... a high quality cut (PRIME OR ANGUS CHOICE).
2. while the steak is cold, aggressively season with kosher salt and a lot of fresh cracked black pepper.
3. let it stand and get all the way up to room temperature: you will notice it will get 'wet.' leave that moisture alone!!! let it sit and you'll notice that moisture will disappear. you've just seasoned your steak all the way thru.
4. get a cast iron pan screaming hot and put-in about 3 T grapeseed or canola oil... let it start smoking slightly.
5. place the room temperature steak in the pan and DO NOT TOUCH IT.
6. let the steak cook for 4 min per side (medium) or 5 min per side (med well). don't fuck it up and go beyond that.
7. after cooking steak on both sides, throw 3 T butter and 2 smashed garlic cloves in the pan.
8. with a tablespoon, tilt the pan slightly to 'pool' the garlic butter and give the steak a 'bath' with the garlic butter for about 3 min (fire turned off).
9. remove the steak and let it stand for about 3 - 5 min.
10. enjoy.
thank me later, motherfucker.
this is the way i do it... friends and fam say it's the best steak they've ever had.
2. while the steak is cold, aggressively season with kosher salt and a lot of fresh cracked black pepper.
3. let it stand and get all the way up to room temperature: you will notice it will get 'wet.' leave that moisture alone!!! let it sit and you'll notice that moisture will disappear. you've just seasoned your steak all the way thru.
4. get a cast iron pan screaming hot and put-in about 3 T grapeseed or canola oil... let it start smoking slightly.
5. place the room temperature steak in the pan and DO NOT TOUCH IT.
6. let the steak cook for 4 min per side (medium) or 5 min per side (med well). don't fuck it up and go beyond that.
7. after cooking steak on both sides, throw 3 T butter and 2 smashed garlic cloves in the pan.
8. with a tablespoon, tilt the pan slightly to 'pool' the garlic butter and give the steak a 'bath' with the garlic butter for about 3 min (fire turned off).
9. remove the steak and let it stand for about 3 - 5 min.
10. enjoy.
thank me later, motherfucker.
this is the way i do it... friends and fam say it's the best steak they've ever had.
i dont know how to work a grill...thats man's business so if i make a steak myself its on the stove...i learned how to make it this way via pinterest...they claim it tastes like a steakhouse...which its pretty close
i like to make my own marinade...i dont have a recipe but heres whats it in (love making flank steaks like this):
olive oil
soy sauce
little honey
cumin
salt
pepper
worchestire sauce
2 cloves of crushed garlic
before i cook it i set the steak out to get some of the chill off
then i get a pan really really hot...then add about 2 tablespoons of butter and a touch of oil to stop it from burning quickly
once thats melted i put the steak in the pan and let the first side sear pretty quickly
then i flip it...put a few more pads of butter on it...then put the pan in a oven at 350
it takes about 5mins or so but i only let it get to med...
takes delish everytime
to help from overcooking it...always take it out a little bit before you think it is done...there is carry over cooking and it continue to cook after you take it out of the pan
i use the finger test to see how done the steak is before i take it off the heat...this is what i use
i like to make my own marinade...i dont have a recipe but heres whats it in (love making flank steaks like this):
olive oil
soy sauce
little honey
cumin
salt
pepper
worchestire sauce
2 cloves of crushed garlic
before i cook it i set the steak out to get some of the chill off
then i get a pan really really hot...then add about 2 tablespoons of butter and a touch of oil to stop it from burning quickly
once thats melted i put the steak in the pan and let the first side sear pretty quickly
then i flip it...put a few more pads of butter on it...then put the pan in a oven at 350
it takes about 5mins or so but i only let it get to med...
takes delish everytime
to help from overcooking it...always take it out a little bit before you think it is done...there is carry over cooking and it continue to cook after you take it out of the pan
i use the finger test to see how done the steak is before i take it off the heat...this is what i use
I can't stress to you how important it is for your steak to be room temp before you cook it!
Marinate in this for an hour or two AT ROOM TEMPERATURE:
Then take it out, pat it dry, and add kosher salt, coarse ground black pepper and that's it! Don't do nothing else to it but cook it to desired wellness
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Then take it out, pat it dry, and add kosher salt, coarse ground black pepper and that's it! Don't do nothing else to it but cook it to desired wellness
Sent from my SPH-D710 using Xparent Skyblue Tapatalk 2
the KEY is dipping it in garlic butter immediately after you are done cooking it. TRUST ME this 1 simple step will make a WORLD of difference
i like my steak cooked very slow be it on a grill or in an oven. never was a fan of panned steak on top. i also let it sit in a marinade for 4 hours. i'm sure there are better ways but them shits be tender and flavorful every time.
Marinate in this for an hour or two AT ROOM TEMPERATURE:
Then take it out, pat it dry, and add kosher salt, coarse ground black pepper and that's it! Don't do nothing else to it but cook it to desired wellness
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tried this once. was HORRIBLE. made my meat tough as hell.
I like this better.
marinate overnite, pat it dry, let it get room temp, season with salt and cracked pepper and hit the grill. Perfect!
do I throw gangs signs @ the steak til it hollers back? 
na but please elaborate on the finger test
na but please elaborate on the finger test i use the finger test to see how done the steak is before i take it off the heat...this is what i use
Kosher salt
pepper
Room temp before cooking.
canola is fine i use olive oil too
cast iron is the only way to cook on the stove for steak lamb or fish imo.
4mins on each side, don't mash the steak down just one flip.
then one more
and take it out let it sit.
WHILE the steak or a little before cut up an entire onion
1tsp butter
cast iron skillet med temp.. put butter in, after its dissolved put in onion
cook the onions then get 1tsp of brown sugar
add and cook
use a wooden spoon to cook this by the way...
take steak out, let it rest a minute onions should be about done, put em on the steak
thank the lord you read this post
pepper
Room temp before cooking.
canola is fine i use olive oil too
cast iron is the only way to cook on the stove for steak lamb or fish imo.
4mins on each side, don't mash the steak down just one flip.
then one more
and take it out let it sit.
WHILE the steak or a little before cut up an entire onion
1tsp butter
cast iron skillet med temp.. put butter in, after its dissolved put in onion
cook the onions then get 1tsp of brown sugar
add and cook
use a wooden spoon to cook this by the way...
take steak out, let it rest a minute onions should be about done, put em on the steak
thank the lord you read this post
do I throw gangs signs @ the steak til it hollers back?
where his finger is touching is representative of the meat.
the finger positioning on his hand is representative of the stages of done
so your hand open and you touch that padding part of your hand is raw...and if you touch the steak and it feels like the padding part of your hand, like that...then its raw...
etc
etc
I cook mostly thick NY Strip steaks, my times are usually about 8 min max for medium rare, that is with turning usually 4 times to get the cross marks. so about 2 min per time. I use only salt and pepper. NOTHING ELSE. I have an CharBroil InfraRED grill that cooks internally, so my grill is on semi high.
PRIME choice cuts of STEAK is simply disrespectful to put anything else on it, lol.
PRIME choice cuts of STEAK is simply disrespectful to put anything else on it, lol.
buy us prime only or grade 9 wagyu kobe
tried this once. was HORRIBLE. made my meat tough as hell.
I like this better.
marinate overnite, pat it dry, let it get room temp, season with salt and cracked pepper and hit the grill. Perfect!
Man u are trippin! Made the meat tough? You cooked it wrong pimp. Had to....
I used that same recipe and got offered a job at a high end restaurant in west Houston to cook steaks only! The owner was like" if u can cook a steak like that consistently you will forever have a job in my kitchen! "
Damn steak was so tender i cut it with the dull side of a butter knife!
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Fam I know you lost a shrimp or two
I gotta throw mine on some skewers
I gotta throw mine on some skewers
Salt and Pepper homie
Not even trying to shit on you homie but that looks like amateur hour
Fam I know you lost a shrimp or two
I gotta throw mine on some skewers
yea I did, I misplaced my skewers, but fuck it gotta do what you gotta do. Not even trying to shit on you homie but that looks like amateur hour
It aint bout looks, it bout the taste nicca