how does one cook a steak properly

[Anonymous No.9642585]

my friend who is kind of a good cooker, he told me that cooking a steak in the microwave, for 10 minutes makes it taste wonderful and you dont need to pan fry it because it makes it crispy along with tasting bad.

[Anonymous No.9642650]

>>9642585
Not in a goddamn microwave I can promise you that. It's simple as fuck. Let your meat come to room temp. Pre heat oven to 425. Cover meat liberally in kosher salt and fresh cracked black pepper. Put cast iron skillet on stove hotter than hell fire. When pan is hot sear 2 minutes on each side. Then put a tablespoon of butter onto steak and place pan into oven for 3 to 4 minutes for perfect medium rare. Let rest on cutting board for 5 minutes. Then serve.

[Anonymous No.9642661]

>>9642650
You can also throw a sprig of rosemary and/or thyme, a crushed garlic clove or two, and the juice of half a lemon, then add the lemon itself cut side down.

[Anonymous No.9642664]

Required viewing.

[Anonymous No.9642665]

>>9642661
Yeah but that's getting way too complicated for mr I want to cook it in the microwave up there

[Anonymous No.9642722]

>>9642661
I've always added whole cloves of garlic instead of crushing them when basting.

[Anonymous No.9642789]

>>9642664
>posting this
oh sweaty

[Anonymous No.9642967]

>>9642789
W-what's wrong with it?

[Anonymous No.9642980]

>>9642967
he said sweaty, like he is excited/anxious

[Anonymous No.9643004]

>>9642585
10 minutes is for a high powered commercial microwave like they have in restaurants. If you have 1100-1200 watt microwave like most people, it should take about 12-13 minutes assuming you want medium-rare. If you have one of those small 700-900 watt "dorm room" microwaves, it will take a full 15 minutes on high. Don't forget to flip the steak halfway through and only flip it once.

[Anonymous No.9643016]

Your friend should be slapped for telling you to use a microwave

[Anonymous No.9643159]

I did this last weekend. It fucking works.
https://youtu.be/t4aI_O8kcN8

[Anonymous No.9643516]

Reverse sear. Cook it in the oven till 120 , then put it in a ripping hot skillet to get crust and finish with butter basting till it reaches 125 for a perfect medium rare

[Anonymous No.9643528]

Don't forget to put penis and ejaculate on it and cook it to 500f while you smear it with feces and cum.

[Anonymous No.9643529]

How old are you idiots?

[Anonymous No.9643539]

Alright. The first thing you gaping assholes need to do is get an electric wireless wifi fucking THERMOMETER. Get that shit sorted. Then use the reverse sear bible.

https://www.youtube.com/watch?v=GZ4xl7XJM08

Do this, and don't be an asshole about it.

[Anonymous No.9643577]

>>9642585
an even piece of meat, a good grill pan, olive oil, salt. Cook lightly every side, don't worry about searing the sides first, sprinkle some flake or coarse salt

Sous de vide or oven for that are memes

[Anonymous No.9644056]

>>9643516
Thank you Babish

[Anonymous No.9644248]

>>9643516
Sorry Babish the meat is too thin to reverse sear.

[Bump Man No.9644295]

>>9643516
>>9642650
>>9642661
I didn't know Binging With Banish used 4chan

[Bump Man No.9644302]

>>9643159
I watched this a few weeks ago and I was wondering why he only seasons it with just salt and pepper. That kind of bothers me when it comes to steak.

[Anonymous No.9644328]

>>9644302
I know right, the only thing a good steak needs is salt

[Anonymous No.9644347]

>>9643159
It's a broiler. He made his own fucking broiler.
See, I just go up to my oven and turn the temperature knob to "broil".
WOOOOOOOOOOW

[Anonymous No.9645418]

Anyone who mentions cooking a steak in a microwave is merely trolling.

They aren't really stupid enough to believe that is an acceptable way to cook steak.

[Anonymous No.9645620]

Reverse sear
Salt the steak 2-3 hours before cooking, put it back in the fridge

Throw it on the smoker at 275 until 105-110 internal
Get a cast iron pan blazing hot on the stove/sear burner, 1-2 minutes per side
A bit of cracked pepper
Done.

[Anonymous No.9646083]

Is it possible for your pan to be too hot while searing? I have an induction cooktop that gets really, really hot of full power

[Anonymous No.9646090]

>>9646083

Dude, 600F is what you're shooting for. Find a fucking thermometer.

[Anonymous No.9646222]

>>9642585
On the grill 6 min on each side

[Anonymous No.9646231]

>>9642585
>my friend who is kind of a good cooker
is your friend a microwave?

[Anonymous No.9646668]

>>9642585
Sous vide at desired temp (I like 125F), then sear on a pan that's as hot as you can get it with a tiny bit of oil for 30 seconds on a side. Throw in a little butter, sear a few more seconds on each side. Remove the steak, let the pan cool a bit, then throw a little sherry in there to make a decent easy sauce. Pour a little of that over your steak.

Or, using an oven instead of sous vide, bake first at 200F for about 20 minutes, give or take. That part you need to work out on your own. Then sear, etc.

[Anonymous No.9646794]

The best steaks I've eaten were cooked in butter over lower than medium heat.

Some of the very best steakhouses in the country do it this way. Most steakhouses don't because people think that steaks have to be cooked on high heat.

[Anonymous No.9647256]

>>9646794
Do tell. Do you know any details of how?

[Anonymous No.9647313]

>>9646231
>excuse me sir, do you have a minute to talk about Jesus?

[Anonymous No.9647323]

Any tips for pan frying a 1/2 inch ribeye cast iron? I followed a guide that said 3 minutes on each side but it turned out medium to well. I did the whole:
>straight from fridge so the center doesn't cook as fast
>baste the last 2 minutes of cooking with butter/thyme/garlic.

[Anonymous No.9647585]

>>9647256

For the very best results, you start by holding the steak with tongs sideways on a hot pan to sear the edges all the way around. Besides giving the edge a nice appearance, it renders some of the fat into the pan and adds flavor when cooking.

Then in a pan at lower than medium heat, melt butter and toss in a couple of smashed garlic cloves. You don't need to chop them or anything, just small and toss in the pan.

Put in the steak and let it cook until it is halfway through. I skip the first part of searing the edges so that I can see how far up the cooking has progressed. when halfway, turn over and cook the other side about the same.

While cooking, baste with the melted butter.

When ready, take out of the pan and let it rest for about 5 to 8 minutes. Plate and eat.

One of the noted restaurants that does this is Tom Colicchio's Craft.

This method is especially good if you get some good quality grass fed beef. Since the grass fed beef tends to be driver, if you cook it like many people cook grain fed beef, you'll ruin it.

[Anonymous No.9647595]

>>9647585
>about 5 to 8 minutes
How thick are the steaks?

[Anonymous No.9647620]

>>9647323
Same as any other, just salt and let come to room temp, heat your pan to smoking fucking hot, then sear on both sides.

[Anonymous No.9647628]

>>9647620
>let come to room temp
Why? you'd get a better crust if the center were cold.
>then sear on both sides.
For what? 10 - 20 minutes each side?

[Anonymous No.9647833]

>Salt and pepper
>Both sides
>Mop up all that
>Hot pan
>Olive oil
>Lay it in away from you just like that
>Beautiful
>Use the side of pan to your advantage
>Lock in those flavors
>Over
>Some lovely fresh thyme just in pan
>Crush some garlic
>In the pan
>Lovely smell of that fresh thyme and garlic
>Rub it in a bit
>Over again
>Rub in a knob of butter
>Get a spoon
>And just ladle it on top there
>Out of the pan
>Let it rest
>Slice through
>Delicious

[Anonymous No.9648413]

>>9647833
Get out of here, Gordon

[Anonymous No.9650173]

>>9647595

At least an inch.

I never have understood the purpose of a thin steak. I see them all the time, but it's hard to see how someone can cook them properly. Maybe they are to grind up for hamburgers.

[Anonymous No.9650178]

>>9650173
>I never have understood the purpose of a thin steak
How fat are you? Not everyone is a fat american that can eat a whole 32oz steak as a before bed snack.

[Anonymous No.9650228]

>>9650173
>but it's hard to see how someone can cook them properly
The fuck? It's thick steaks that are hard to cook. Do you even cook?

[Anonymous No.9650237]

>>9650228
not him but no.
Thicker steaks are hard to overcook as they create a bigger temperature buffer. Thin steaks are hard to build a crust and not overcook the center.

[Anonymous No.9650257]

>>9650178
O B S E S S E D

B

S

E

S

S

E

D

[Anonymous No.9650266]

>>9643539
>use the reverse sear bible.

nah. that shit takes too long and does not significantly improve the end result c.f. the sear-first method.

An hour to cook a steak? fuck off. I can sear a steak in a pan in 4 minutes, rest it for 10, finish it a 450F oven in a few min, and then serve it hot. Basically, in less than half the time, I can accomplish the same result by simply doing the same actions in the right order. "Reverse sear method" is just the proto sous vide method for cheapskate buffoons.

Bottom line: if it takes you more than 20 min to cook a steak, you're doing it wrong.

[Anonymous No.9650284]

>>9650237
Not really. High temps make it much easier and quicker to cook. Sear the outsides and it's basically done already depending on how thin we're talking. Thick steak needs to be cooked low and slow otherwise you'll have a bloody, uncooked center.

[Anonymous No.9650309]

>>9644347
>It's a broiler. He made his own fucking broiler.
See, I just go up to my oven and turn the temperature knob to "broil".

the difference is that AB used lump charcoal, which brings wood smoke to his process. Your oven broiler doesn't do that. His process also creates higher temperatures than your oven broiler, so he gets a better sear. I'm pretty sure both of these points are covered in the full episode, but it's been a few years since I've watched it.

Maybe before dismissing something so flippantly you should try a little critical thinking. Or just kill yourself, you uncultured swine.

[Anonymous No.9650318]

>>9650284
Undercooking isn't a problem in steaks you can always use an oven. Overcooking is.
I'm guessing you've never cooked meat in a palatable way.

[Anonymous No.9650324]

>>9644302
>I was wondering why he only seasons it with just salt and pepper

because in that episode he "aged" the steak for a couple days and didn't want to cover up the extra flavor that aging provides. Unfortunately, to get any real benefit from aging meat, it needs to be done for at least a week.

[Anonymous No.9650338]

>>9645620
>Throw it on the smoker at 275 until 105-110 internal

this is maybe the only method where reverse sear makes sense. using a smoker actually adds flavor to the meat, whereas all the cu/ck/s who advocate for sous vide or oven first reverse sear method are just wasting time. You can actually accomplish the same result that reverse sear provides if you sear first, rest the meat for 10 min, and then finish in the oven. Alton Brown covered this in one of his Tender is the Loin episodes of Good Eats. That shit is at least 10 years old.

[Anonymous No.9650406]

>>9642585
Most people fail at cooking steak because their cheap and buy thin steak cuts. If its thin cut you cannot get a good sear and crust without over cooking the steak.
The best you can do in this situation is to cook one side properly then cook other side until its done to your liking.

[Anonymous No.9650475]

>>9650406
If you can't cook a thin steak then that means you can't cook flank or skirt, which means you can't cook steak.

[Anonymous No.9650989]

>>9650324

Nobody in their right mind would truly age a steak. You age the entire thing and then cut the steaks.

What lots of retards call "aging" is really just "dehydrating" the meat. It isn't aging.

[Anonymous No.9650996]

>>9650228

I make very good steaks. About all you can do with a thin steak is to pound it, bread it, and make chicken fried steak.

[Anonymous No.9651002]

>>9644295
Right? I just saw that v ideo a coupe of days ago. I like how they try to take credit; they don't even mention that it's someone else's.

[Anonymous No.9651049]

let it marinate in worcestershire sauce, soy sauce, and mustard for 3 days

after 3 days, cover it with salt, pepper, paparika, cumin, turmeric, curry, and ginger.

cook it for 15 minutes on each side on medium heat

cover it with castup

throw it in the oven to caramelize the catsup

enjoy!

[Anonymous No.9652523]

>>9642585
BBQ, Coal, put the lid on and open the small vent, about 5 min a side. medium rare