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/ck/ - Food & Cooking

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5530818 No.5530818 [Reply] [Original]

ok... I have a problem with cooking steaks.

I know you suppose to start with a searing hot pan on high heat.

But after you put the steak into the pan, how low do you turn the heat to?

I always burn my steak, the outside is burnt but it's only cooked slightly into the meat, and the entire inch inside is bloody cold.

I do warm my meat to room temp, but doesn't seem to help much.

>> No.5530824

Your pan is not hot enough yet.

>> No.5530825

Searing is a myth, cook on medium with hot oil

>> No.5530827

how long do you leave it in the pan?

>> No.5530828

You're not supposed to use the highest possible setting. I don't know where that came from. Maybe some people just have weaker stoves? If I were to sear a steak on high, the oil would instantly burn and the steak would burn before it was cooked, too.

Just lower the temperature to medium-high and try that.

>> No.5530877

>>5530827
1 - 2 min per side, depend on thickness

>> No.5530881

>>5530828
OP here that's what happens to me!!
Oil is instant evaporated or burnt, and left a stinging taste, it's horrible.

>> No.5530896

>>5530881

yeah the pan is too hot in that case.

>> No.5530903

first of all take your steak out of the fridge 30 minutes before frying

second of all flip the goddamn thing if its going to burn

>> No.5530905
File: 1.96 MB, 1040x1200, 1388137085801.png [View same] [iqdb] [saucenao] [google]
5530905

>>5530818
Tried it today on m apartment for the first time (I normally cook em' on my father's grill on summers). It was fucking perfect.

>> No.5531516
File: 2.83 MB, 1288x966, Prime Fucking Rib 001.png [View same] [iqdb] [saucenao] [google]
5531516

>>5530905
I do the reverse. I cook the steak in a 275 degree oven for 15 minutes, then sear for 2 minutes per side. Easy peasy, and the best damn steak I've ever tasted.

>> No.5531540

>>5531516
Prime Rib is not a cut of meat anon.

>> No.5531541

I just broil mine in the oven 5-7 minutes per side depending on thickness.

Fuck cooking them in a pan its too hard.

>> No.5531562

>>5531540
Details, details...IT'S A FUCKING RIBEYE!!! Happy?

>> No.5531568

>>5531540
Yeah it is. It's a prime cut ya dingus.

>> No.5531569
File: 998 KB, 500x383, 1383612452192.gif [View same] [iqdb] [saucenao] [google]
5531569

>>5531516
Fuck you that makes me so fucking hungry and all i got are potpies in my freezer

>> No.5531580

>>5531562
then its even more off. what most people consider "prime rib" is a whole roasted boneless rib roast or sometimes a standing rib roast

>>5531568
Prime is the grade of beef not the cut, the cut is a rib roast and almost all dishes served as "prime rib" arent made from USDA Prime beef

>> No.5531588

>>5531516
T-that's a lot of chives anon.

>> No.5531592

>>5531580
Jesus, when is summer over?

>> No.5531595

>>5531588

I really like green onions. And pepper.

>> No.5531598
File: 34 KB, 511x301, 511px-BeefCutRib.svg[1].png [View same] [iqdb] [saucenao] [google]
5531598

>>5531580
It's a primal.

>> No.5531601
File: 1.14 MB, 800x600, Xmas2.png [View same] [iqdb] [saucenao] [google]
5531601

>>5531580

I dredged this up just for you, Anon. It was a "Standing Rib Roast" that I made for Xmas a few years back. I hope you like it.

>> No.5531602

>>5531592
why dont you check your privledge its not summer everywhere

>> No.5531610

>>5531602
Then chill your happy ass out...

>> No.5531611

>>5531598
the prime in prime rib doenst mean primal retard.

>> No.5531629

>>5531598
While the rib is a primal a rib roast used in "prime rib" doesnt have a specific bone count and is not always a whole primal

>> No.5531673

I use bluementhols method flip ever 15-20 seconds room temp meat almost smoking pan lightly salted pepper after its cooked before resting, about 3 mins total comes out medium and glorious helps to put fat in first and stand like that to melt if you cant figure this out you should get your mommy to help

>> No.5531708

>>5531673
>bluementhols

>> No.5531712
File: 22 KB, 422x640, dsc_00792[1].jpg [View same] [iqdb] [saucenao] [google]
5531712

>>5531708
Problem?

>> No.5531723
File: 166 KB, 454x680, Marlboro-Menthol-Blue-Pack.jpg [View same] [iqdb] [saucenao] [google]
5531723

>>5531712
Just prefer not to get my cooking tips from the tobacco industry.

>> No.5531744

>>5531673
Yeah this method is reasonably foolproof, but the way you described it is a fucking mess and not being able to make sense of your writing is an indictment on you and not him.

Here it is from the horses mouth, in a coherent way:
http://youtu.be/03h5T_tiyx0?t=2m54s

>> No.5531882

>>5530818
>I always burn my steak, the outside is burnt but it's only cooked slightly into the meat

Hmm, that's a tricky problem. You could try to raise the heat. If that doesn't work try to cook it longer, maybe the charred stuff goes away.