Steak recipe

Whats your favorite steak recipe? Mine is call my favorite steak place and make reservations because every time I cook one its horrible

My wife came up with a cast-iron pan that is made just for steak-holds two decent size rib-eyes and has a metal handle. It's best to let the meat come to room temp, season to taste, then sear the steaks on both sides in the pan over a burner. Just long enough to brown the surface. Place the pan with steaks inside 500 degree oven for the length of time to reach desired done-ness. I think ours usually reach medium-rare at ten minutes.

Butch

Wait a minute...it's too early in the day. I think 350 is hot enough to get the meat cooked through.

Butch

Lately I've been eating more chicken and pork.
Haven't been buying steak and beef. appetite has changed.
Occasionally we will go to Texas roadhouse.
One of us will order ribs, the other will order steak.
Then we will share. So I like a little steak with ribs.

My favorite steak recipe.
Any steak I don't have to cook.

That steak is more suited for stew neat I don't care much for steak. except venison I like venison steak

Keep it simple, some good garlic salt and black pepper, then cook over very hot Mesquite coals until done, which for me is rare.

I used to cover the pan as I fried them. A co worker told me to not cover them. My venison steaks are so much better after I stopped covering them. I use garlic salt on both sides. I flip them three times, four at the most. They need to be serviced hot. Sometimes I place the plate on something to keep the juice from soaking into the potatoes. Fantastic, and I'm not a good cook.

Little bit of pepper and garlic then coat lightly with oil.

Get the BBQ hot enough to make the devil cry.

Put steak on for about 30-45 seconds per side then do it one more time turned 90 degree so it sears a nice grid pattern on both sides.

Don't worry about the flames and flare up.

Pull it off the BBQ turn down the heat and let the grill cool down a few minutes.

Put steaks back on at low heat and cook until done to one level below what you like as it will keep cooking on the plate for a minute or two once you pull it off.

For example if you want medium rare pull it when it is still on the rare side.

First I start with home grown beef. If it was fed right, no seasoning needed. Then barely grill it. The rarer the better.

Cast iron or carbon steel pan and do it like butch said 275-300 oven AND USE A THERMOMETER, 125 for med rare and let it rest for 5 minutes under cover.

OR do it on a flat top, sear and turn heat down and turn often and USE A THERMOMETER.

The French were cooking steak in a fry pan before we knew there was steak! Anything over 125 is wasted!

I buy bulk rib eye , cut it 3/4 inch thick. Heat a cast iron pan with lard until it starts to smoke. Season with salt & pepper. 3 minutes on the 1st side, then turn it over & 2 minutes on the other. turn the burner off & let it rest in the pan another minute. I cover the pan. Sometimes fry onions with it in the same pan.

NY strip or ribeye, at least 1" thick. Salt, pepper. Put in a ziploc bag and work the air out (or use vacuum food sealer if you have one). Sous vide water bath for 2-3 hours at 130 degrees F. Take out, pat dry, sear on a RIPPING HOT cast iron pan. Perfect medium rare steak every time.

There are hacks so you don't need a fancy sous vide machine.

Alternatively, same cuts, same seasoning, on a RIPPING HOT grill. Get a good sear all over. Hopefully you only got one side of the grill that hot, so you can move the steak over to the other side and let it come up to temperature.

A lot has to do with the meat. All the technique and recipes in the world won't make up for substandard meat. The "fancy" local grocery store chain around here (Wegmans) meat is garbage. So is the "middle class" chain. Local butchers are a bunch of shysters, selling old stressed cull cows as "premium." Best I've found is BJ's Wholesale Club, followed by Walmart. You need to shop around and find the best source of meat in your area, if you're not raising your own.

Oh, just knock its horns off, wipe its nasty old a$$ and chunk it right down here on this plate.

the way i do it is foil on the bbq then put steak on and bit of garlic salt lots of pepper and keep adding lea and perrins worcestershire sauce as it cooks. i cook on lower heat, try for 400 degrees or a bit less. about 5-6 minutes per side. i like medium done. plus the steak is cooking in its own juices on the foil, not getting all burnt up from the flame. they are very tasty. i am not a fan of a bunch of spices. then i get a potatoe or 2 cut up in slices and cut up onions with butter wrap in foil and it is cooked the same time as steak is done. thats my specialty .

I like mine done well let'r burn a while. I don't want to chase it around the room to catch it to eat.

actually for best eating they need to rest for about 7 minutes after removing from heat This keeps the juices in when you cut them. I use a 10 inch CI skillet, heated to 550 degree, Use the little thermal gun. Butter on the meat before putting in skillet. . It will smoke up a good sized garage so don't do it in the house. About 3 min a side Use a digital thermometer and pull at 130. Tent and Rest for 6-8 minutes. The (blackened) butter adds a great flavor.

X2

Well, for starters, there is NO special recipe required, to make a good one. You shouldn't have to do anything other than maybe let it warm up to room temperature after taking out of fridge and then lightly season before cooking. And lets just say you forgot to do both, that alone will not Ruin a steak.
The whole secrete of a good steak IS NOT the recipe, and rather, the meat selection and cooking process.
If your not into buying the most expensive USDA prime grade steak you can find at the grocery store or butcher shop, then at least buy a steak no lower grade than USDA choice. And thickness (how thick its cut), is just as important. Don't buy one ANY thinner than 3/4. 1 or a little over is better, but not a have to thing. The bottom line is, the thicker it is cut, the more room there is for error while cooking when it comes to NOT cooking one overdone past your likeness. If you buy a 5/8's or thinner cut, you might as well throw your hopes of cooking it to rare, medium rare, or medium, right out the window. Because by the time you sear both sides, the steak is done through out and can probably be classified as well done.
I hope you are NOT one of those that likes your well done. Because to be honest with you, #1. that can just ruin an otherwise good steak, and #2. that is the hardest doneness to cook to and have your steak NOT be tough, dry, and flavorless when your done. A top notch chef that really knows what he is doing, maybe might be able to do it, but otherwise just forget it. If you like your steak that far done, you might as well just eat a hamburger.
If that's your picture of your steak in the frying pan, I don't see anything wrong with that steak the way it sits. Although, you can't see how thick it is cut. Hopefully 3/4 or more. The pan on the other hand, there is some issues there. #1. that steak would be better suited for a round pan, its almost to big for that square one. #2. a bone in steak needs to lay flat on the pan's bottom. The sides of pan can't be holding it up by way of the bone. And
#3. it doesn't look like you got ANY grease or oil in that pan AT ALL. If you are going to fry a steak in a pan (which is fine), you DO NOT want to be light on the oil. An 1/8 of oil is not to much. A few drops of oil, like as if you were cooking something else, is NO WHERE near enough.
My 2 cents, and I hope this helps, or will atleast be good reading for ya.

Redforlife you said that perfect.

I let it sit out for 3 hours after I thawed it in the fridge is that not warm enough ? Slated it some and still no taste

That ruins any flavor it ever had any chance of having

The best one I've had cooked at home only had salt, pepper, and a stick of butter rubbed on both sides before cooking. During a recent house repair, we lost use of the kitchen for 2 weeks. Wife cooked everything on the back porch on the charcoal grill with a cast iron frying pan. This steak was done likewise. It had a smokey taste but with slight charing to it. Wasn't over powering to ruin it.

I like peanut oil in a HOT cast iron pan, just salt and pepper, sear both sides then put in in a 400 degree oven with a thermometer to finish is off. I like medium rare leaning toward rare. Mouth's watering, guess what I'm having for supper?

I thought the Cave men discovered fire so they didn't have to eat raw meat. Get her done for me. Juicy, full of flavor but DONE.

There aint no flavor left after you turn it to shoe leather

The only way I do it:
Do not cook it until at room temp.
No seasoning what so ever, especially salt. Your not making beef jerky are you?
Place on gas grill, hot but not directly over open flame.
Turn over once only, cook until just entering medium for me.
Remove, season, let it rest under a paper plate and then a folded dish towel for 5-7 minutes.
Usually just salt and pepper, sometimes just seasoned salt.

One of my favorites is to slather with melted butter and then a teaspoon of white sugar sprinkled on each side. Then onto the grill per the above.
Most of the sugar falls off before done and what is left gives some burnt sugar twist.
Sounds weird, but it is very good.
The first one I tried was on the menu at a Williams, AZ steakhouse.

exactly ! i can cook a steak done! and it is not shoe leather. i am not a coyote that eats raw meat.

Well, maybe you should get your taste buds checked out then. Do you have problems tasting other foods?? Because if you didn't mess that steak up somehow by cooking it, then it should of tasted just fine.
For what its worth, I've heard people say that they have lost thier sense of taste by that sickness that has been going around.

I Like em rare I dont care what anyone says thats the best flavor

A couple years ago I bought a sous vide cooker. Makes steaks and roast perfect every time. I vacuum pack steaks with a healthy shake of coarse salt, pepper, a sprig of thyme or rosemary and set it water bath with sous vide set at 130F for 6-24 hours. When you pull them out take them from the bag and sear on a scalding hot cast iron pan or charcoal grill just enough to give them some color or grill marks. Perfectly cooked rare and fork tender every time. Can do the same thing with a chuck roast but will leave that in for 24hrs+ and go 5 degs warmer.

Its ribeye's for me they must be at least 1-1/2" thick... I can't eat a hole one anymore I cut them in haft and have two thick'Ns... They cook up faster also about 12 to 14 min on high heat they are done med rare.

Rub well with salt, pepper and gallic before I put them on coat with olive oil...

You tell em Pepper.

I like em thick like that too