How do you like your steak cooked?

Preferred steak doneness? 🥩

  • Total voters
    121
I've perfected my stainless steel pan steak cooking. Here's a steak I cooked not too long ago:

b3Py2pc.jpeg
 
I used to be a medium rare guy but I lean more towards Medium now as I get older. You get sick much easier as an old and I would rather lower the risk as much as possible.

Still tastes just as good if correctly seared. And before anyone says 'you cant get sick from rare steak'

yea you absolutely can - E. coli is horrififc and I had it one time, trust me, you dont want that 1 in 50 steak fucking your shit up.
 
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clarky said:
Nice, I prefer a little more char and make it a Ribeye personally but I'd not send that back. Beans look done to perfection
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Yeah, I like more char as well, it's just my fucking shitty stove has the weakest high flame you've ever seen, it takes like 5 minutes for my pan to reach max heat and even still it's not hot enough to get that nice blackened char. My steak is a Ribeye BTW, always Ribeye.
 
The Fartist said:
Yeah, I like more char as well, it's just my fucking shitty stove has the weakest high flame you've ever seen, it takes like 5 minutes for my pan to reach max heat and even still it's not hot enough to get that nice blackened char. My steak is a Ribeye BTW, always Ribeye.
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Thought it was a Sirloin, my bad. Ribeye is the steak of choice for sure.

I do like proper Japanese Wagyu as well though although its horrifically expensive and for that reason the Ribeye still wins out.
 
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Rran said:
Tell me your secrets. I love stovetop cooking but still can't do steak right.
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Always use a stainless steel pan. Turn your stove burner to max heat, let the pan heat up, you'll know when the temp is right if you splash some water on it and it beads up, if it evaporates immediately it's not hot enough, the water has to bead-up like mercury and will spin and dance around the pan like marbles. Once the pan is hot enough, drizzle some avocado oil (avocado is best because it has a really high heat tolerance and is good for you), throw in your salted steak on one half of the pan, not the middle, this is crucial because you want the other side of the pan to stay as hot as possible, let your steak chart for about a minute, maybe more depending on your stove. Flip your steak over to the other side of your pan, the side that's retained all the initial heat, and char for a minute. Then you take your steak out, let it rest on a plate for about 5 minutes. While your steak rests, melt a nice amount of butter or ghee with some garlic, Thyme and Rosemary, once the herbs and garlic have been cooked a bit, you want to tilt your pan so the butter pools up enough to scoop some with a spoon and you baste your steak for about 45 seconds to a minute per side and you're done. I like to add pepper just before basting, if you pepper it before you char, the pepper burns too much for my taste. This is for a nice medium rare to rare steak, adjust cooking accordingly to your taste.

Good luck, you're not gonna get it the first time so don't give up, you'll get it just right around steak #4 - 5.
 
Thanks, I'll be following those instructions next time I make an attempt. Sounds like my main problem was not having a high enough initial temp (for either side of the meat).
 
I'd also like to add that you need to let your steaks come up to room temp before you cook them, if you take them straight from the fridge to the grill they will often burn on the outside before the inside warms up. A properly prepared steak can just breeze past the grill in just a few minutes, even the thicker cuts.

I find it easier to just use thinner steaks for those "well done, please" heathens than try to appease them with a proper inch thick slab they will probably just massacre anyway, cutting away all the fatty bits and anything that has a hint of pink to it. The message sent when they get a little skirt steak while the true friends get a ribeye is clear as day :P
 
The Fartist said:
Always use a stainless steel pan. Turn your stove burner to max heat, let the pan heat up, you'll know when the temp is right if you splash some water on it and it beads up, if it evaporates immediately it's not hot enough, the water has to bead-up like mercury and will spin and dance around the pan like marbles. Once the pan is hot enough, drizzle some avocado oil (avocado is best because it has a really high heat tolerance and is good for you), throw in your salted steak on one half of the pan, not the middle, this is crucial because you want the other side of the pan to stay as hot as possible, let your steak chart for about a minute, maybe more depending on your stove. Flip your steak over to the other side of your pan, the side that's retained all the initial heat, and char for a minute. Then you take your steak out, let it rest on a plate for about 5 minutes. While your steak rests, melt a nice amount of butter or ghee with some garlic, Thyme and Rosemary, once the herbs and garlic have been cooked a bit, you want to tilt your pan so the butter pools up enough to scoop some with a spoon and you baste your steak for about 45 seconds to a minute per side and you're done. I like to add pepper just before basting, if you pepper it before you char, the pepper burns too much for my taste. This is for a nice medium rare to rare steak, adjust cooking accordingly to your taste.

Good luck, you're not gonna get it the first time so don't give up, you'll get it just right around steak #4 - 5.
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Solid advice. This man knows a steak.
 
Bleeding. Plate should be full of warm salty blood....sorry "au jus"

I will add that for an ALMOST fool proof method you can go the sous-vide route. Pick a water temp, seal the steak in a zip lock bag, then let it sit in the water for 2 hours.

When you are ready to sear it, turn that burner up, slap on a solid bottom pan, get it nice and hot, slap the steak in on one side for 2 min, flip it for another 2 min but add a knob of butter some crushed garlic and some herbs if you gottem. If not just add some more salt and pepper to the button portion, remove, when both sides look "crusty", let it sit for a few minutes then feed your woman that steak.

The rest of the night you will be well entertained...(get some wine).
 
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Miyazaki's Slave said:
10 out 10 people (not commenting on a steak thread at 4:00pm in off topic) would call the resting juices blood...but the thread is not wrong, it technically ISN'T blood.
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Real cow blood is absolutely vile, I do not recommend. I highly doubt even the rare or blue connoisseurs here would want that anywhere near a steak.
 
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Zathalus said:
Real cow blood is absolutely vile, I do not recommend. I highly doubt even the rare or blue connoisseurs here would want that anywhere near a steak.
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I dunno man…my grandma always threw in a splash with her liver/tongue/or hearts…makes a damn good sauce.

But that was farm stock…not the stuff we eat now (in terms of sourcing).

Same reason her burgers would always render yellow…pure hay/grass/and feed supplements (based on the time of the year)
 
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Miyazaki's Slave said:
I dunno man…my grandma always threw in a splash with her liver/tongue/or hearts…makes a damn good sauce.

But that was farm stock…not the stuff we eat now (in terms of sourcing).

Same reason her burgers would always render yellow…pure hay/grass/and feed supplements (based on the time of the year)
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It's works as a supplement or an additive, like blood sausage or in a sauce but by itself it is very unappetising.
 
TheUnicornGuy said:
Putting pineapple on pizza is the food of the gods. Pepperoni, spicy beef, chorizo, chilli cheese, and pineapple.
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This is the way.

The sweetness of the pineapple is to balance a salty/spicey meat.

Also, I think most of ya'll have only ever gotten old or worse, canned, pineapple. But a fresh pineapple, only recently harvested, is NECTAR OF THE GODS and earns a rightful place as a centerpiece of culinary delight.
 
I'm the psycho that eats it well done. Absolutely can't have any red left whatsoever. It must be some weird thing, I eat all my meat/poultry really dry. One christmas all family was complaining about the turkey being dry and for me it was the best turkey ever.
 
Jinxed said:
I'm the psycho that eats it well done. Absolutely can't have any red left whatsoever. It must be some weird thing, I eat all my meat/poultry really dry. One christmas all family was complaining about the turkey being dry and for me it was the best turkey ever.
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My crazy ex would always eat steak well done one day I convinced her to try medium rare and she never went back to well done
 
At some point I became allergic to rare beef - so I had to click well done, but honestly I just dont bother with steak as a slab of meat anymore.
 
Jinxed said:
I'm the psycho that eats it well done. Absolutely can't have any red left whatsoever. It must be some weird thing, I eat all my meat/poultry really dry. One christmas all family was complaining about the turkey being dry and for me it was the best turkey ever.
Click to expand...
Brine your turkey and then smoke or fry it, moist meat...

....moist meeaattttt


....m o i s t

m
o
i
s
t

dry turkey, usually because it was blasted in an oven, isn't fit for dogs.
 
I like my steaks closer to medium these days.

Used to love a good rare/medium rare but i just don't enjoy the texture anymore.
 
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