How to get a STEAK right

lenray · Dec 17, 2016

I am 71 going to be 72 in Jan. Never ever cooked anything in my life. Here is the question----I like a good steak medium rare . My wife says it is a fine line between what I want and having it get tooooooooo done.
What are the tricks out there for medium rare. She is using a broiler. Does better on the grill but it is 2 F. HERE.....................PLUS GETS UPSET IF I mention about tooooooooo done...

WAYNE-N-TX · Dec 17, 2016

Cook it yourself. Now, what's the problem?

notjustair · Dec 17, 2016

Get a meat thermometer. When it is just at the top end of rare take it out. Let it sit on the broiler pan about two more minutes. It will cook to medium rare and the juices will redistribute. Always take it off the fire one done level short. They finish on the counter.

Buddy · Dec 17, 2016

Knock off the horns, wipe its a$$, and slide it across the grill 3 min on each side.

oliverplow · Dec 17, 2016

Just gotta get your feet wet and try it. I always say the best education is from your mistakes.

rrlund · Dec 17, 2016

Don't ever turn a steak when it's sticking down. Leave it until it releases itself then just turn it once. Let it sit a few minutes off the heat after the second side releases.

Oregon Tractor Jack · Dec 17, 2016

This is how I would try it in a broiler. Put the rack down lower than the normal broiler position. Cook it till it hits about 130 to 140 degrees, then move up to the correct broiler position and brown it. You need to basically bake the meat till it gets close to the way you like it, then apply high heat and get the color and bark on the surface. I do this with my charcoal grill for steaks and burgers. I build the fire on one side of the grill, bake the steak till it is just about to the temperature I want, then move directly on top of the coals. It should work the same way with a broiler. You really need a fast acting and accurate meat thermometer to do this right.

OTJ

Frank 41 · Dec 17, 2016

Sounds like you like it about 1 second from getting kicked in the face. I don't like getting kicked and I don't need a transfusion. Soo, if you can't get it like you want it, do it yourself.

OldFarmall450 · Dec 17, 2016

My dad taught me to use a skillet, usually a cast iron one.
high heat until it scorches a small piece of paper bag, then turning on the vent drop the steak in. Don't you dare touch it until it frees up, about 3 minutes. Flip once, don't touch it with the spatula, don't press down on it. When it comes free let it sit a couple minutes. The juices are awesome.

Good luck.

Greg K · Dec 17, 2016

Boil it at 140? until it is cooked all the way through, then throw it in theme grill or a cast iron skillet for just a couple minutes to search the outside.

By boiling it for say 15 minutes you guarantee that it is cooked all the way through but by limiting the heat it will never get overcooked at 140? no matter how long you leave it in. The quick searing helps add some flavor I've heard.

Mark - IN. · Dec 17, 2016

When it comes to a steak, 10 seconds on each side up to an inch thick. Over an inch, 15 seconds. Anything beyond that turns it into jerky.

Mark

SweetFeet · Dec 17, 2016

Lenray,
OldFarmall450 nailed it for medium rare... I prefer ours in a skillet like that so it's still medium rare, but has the browned crispy bits.

If too rare, or too done... adjust your cooking time up or down a bit.

Also, steaks should be cut 3/4" to 1" thick at a minimum.

OldFarmall450 · Dec 17, 2016

(quoted from post at 18:56:07 12/17/16) Lenray,
OldFarmall450 nailed it for medium rare... I prefer ours in a skillet like that so it's still medium rare, but has the browned crispy bits.

If too rare, or too done... adjust your cooking time up or down a bit.

Also, steaks should be cut 3/4" to 1" thick at a minimum.

The only down side to a skillet is it gets smoky, but makes a great steak. AFTER its done I lightly sprinkle a little salt and cracked pepper. The cooking channel says salting a steak first toughens the meat. Enjoy, and if the first steakdon't turn out perfect...buy more.

Btw, asking for steak sauce is an invitation for dirty looks from the cook.

GordoSD · Dec 17, 2016

Get an old 8 inch cast iron skillet. Season it . I like to buy 20 oz t bones, then cut them in half crosswise. 3/4 inch thick.If it's too thick you get burned on outside cold raw in the middle. That's probably the biggest factor in grilling steaks. Work with uniform thickness.
Spread butter on top side. Cover with blackened steak seasoning. Heat the skillet, HOT. Turn on the vent fan full. Drop the steak in, butter and spice the other half, Grill for two minutes Do not move it
Flip it for 2 minutes.
It will be "blackened medium rare". The butter burns and gives you that delicious charcoal flavor. If it's too rare give it 1 minute on one side. Don't cut or eat for 5 minutes after cooking.
Try this wit venison loin chops. Incredible. I cut them exactly 7/8 inch just for this.
Cabela's has a nice Blackened steak seasoning.
Let us know how it worked for you.

GordoSD · Dec 17, 2016

Any juices left in it? Just put it in a crock pot with some carrots and spuds and onions. LOL

Greg K · Dec 17, 2016

Well, I guess I never said it was any good

stonerock · Dec 17, 2016

let meat set room temp for four hrs covered both sides with garlic powder,black pepper and lawry's seasoned salt. cook on grill, temp about 550 deg cook on top rack about three min per side. for steak about 3/4 to 1'' thick.....baked potato, micro-wave one potato for ten mins, then warm up velveta cheese pour on potato with real bacon....doesnt get any better

David G · Dec 17, 2016

I would agree, hard to beat a steak cooked in cast iron skillet.

Pair-a-dice farm · Dec 18, 2016

I 2nd or 3rd the iron skillet. I have my steaks cut 1 1/2" thick. I get the skillet hot enough to start smoking and drop the steak on the skillet for 1 minute on each side. That seers in the juices, I have the oven heated to 350 degrees and cook it for another 20 minutes and turn it once with tongs. Do not use a fork to turn a steak. Mine come out about medium, pink inside and juicy. When I was younger I used to always eat mine rare but that was mostly to impress the lady I was with. I found out they weren't impressed and I like them a little more cooked.

Geo-TH,In · Dec 18, 2016

How I get a STEAK just right, TEXAS ROADHOUSE plus peanuts and nice rolls. Send steak back is it not just right.

On father's day my kids come over and we have a cookout. They bring digital thermometers, measure the temp of the meat. In my opinion, they are grill masters, sooooooooo good.

Traditional Farmer · Dec 18, 2016

Restaurants have grills that get a lot hotter than the average kitchen will get,want a steak cooked right get the wood stove red hot and use a cast iron skillet or cook on the surface of the stove if you're able to do it.

teddy52food · Dec 18, 2016

And when using a cast iron pan, wipe up the juices with a slice of bread!

Dick L · Dec 18, 2016

Getting meat cooked RIGHT is open to debate. Not everyone likes things half cooked. I personally will not eat any red meat that is pink anywhere. Chicken or turkey for me wants to not be stuck to the bones in the joints. It can be cooked the way I like it still juicy and not be dried out.

How to get a STEAK right

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