[Wild Dan Hibiki]

Can someone show me a quick and simple steak recipe that would be easy to make for a novice chef like me? What cut of steak should i buy? And what other tips and pointers should i keep in mind when cooking it?

[Balefire]

I'm not a big steak cooker/eater myself, but here's a simple recipe:

Pan-Seared Strip or Rib-Eye Steak

Boneless strip or rib-eye steak, 1 - 1/4 inches thick (about 8 ounces), patted dry with paper towels
Salt and ground black pepper

1. Heat heavy bottom skillet on high until very hot. Season both sides of steak with salt and pepper to taste.

2. Lay steak in pan. Reduce heat to medium and cook, not moving the steak until well browned, about 4 minutes. Using tongs, flip the steaks; cook 4 minutes more for rare, 5 minutes more for medium-rare, 6 minutes more for medium.

If you're feeling adventurous, you can make a sauce out of the grease and bits of steak left in the pan, but you can also just use something that comes in a bottle.

This is stolen from my favorite cookbook "The New Best Recipe" which I highly recommend (it's so good I feel compelled to push it on everyone I know). If you follow the directions, everything you make from it turns out great, even if you're a dumbass chef. Obviously, you don't need a fancy recipe book just to cook a steak, but it also has recipes for all the different pan sauces you can make with the bits browning in the pan. The book is put together by a bunch of obsessive compulsive chefs who make 20 versions of every recipe and taste test them to find the best one. There's a page explaining the process of arriving at the final recipe for each recipe, so you learn a lot about cooking reading it. Damn. Cook's Illustrated should pay me for this

[Wild Dan Hibiki]

haha i tried that exact recipe this afternoon after i googled some recipes. it was goood. but how would i go about not making it so chewy? what are some healthy sauce recipes? i used bbq sauce it was a good filler for today

[Oblivian]

If you are looking for a marinade, the rule of thumb is every marinade should have oil (moisturizes/keeps from drying out), acid (ternderizes), and seasoning (for taste). Pretty much any prebottled marinade will have this. Other than that, use your imagination. Any sort of fruit will provide the acid. You can figure out the oil part. As for seasoning, that is up to you. If you like your steak rare watch out for too much acid. Especially lime, it chemically cooks the meat after a while.

[immovablestone]

All you need is a fillet/tenderloin cut, a little olive oil and Montreal Steak Seasoning on both sides, and a grill...

Get the beef to room temp first, season both sides with the oil and montreal, grill it medium rare (flipping only once), and enjoy the load that will blow in your pants when you taste the steak.

[Gsoares2]

As far as steak being chewy here is the tip -

ALWAYS thaw your steaks through and through - even after they are thawed they need to sit
out for at least another hour or two to let the beef get to room temp. That way your not cooking the cold out of the meat.. and instead just cooking the meat so you get a perfectly done, well cooked piece.

Not letting the steaks warm up will cause you to have to cook them longer.. giving you a crappy texture.. often causing the chewyness. They wont burn because the meat is still cold.

matter of fact you should do this with all meat. Let it get to room temp before cooking and you will have much much better results.



New York strip is the only way to fly -

Kosher Salt, Pepper, Garlic Powder - maybe a little red pepper.


Grill that baby 7 minutes a side on a hot grill.. good to go.

By the way this is for inch and ahalf to 2 inch steaks.. i like em thick!


To pan cook it i have the perfect method! But prepare for your room to get smokey.

preheat oven to 300 F

Use a saute pan, or thick bottomed frying pan.. that is medal through and through. NO PLASTIC handles.

Turn your stove top pan the setting right before high and let the pan begin to get hot. Give it a minute to heat up Add your oil of choice (butter or olive oil usualy). Once the oil begins to smoke slightly.. time to put the steaks on!..

Open your windows, or turn on your exhuast fans.. its going to get smokey when you put the steaks on this HOT HOT pan... the hotter the better.. but dont put it on high because that will burn them.. Remember 1 notch before high will suffice.

Let them sear un moved for 1 minute 30 seconds on each side. Use tongs to flip the steak. DO NOT USE A FORK AND PIERCE THE MEAT. You just seared the beef shut, dont open it back up and let all the goodness out..

After that throw the entire pan into the preheated oven and allow it to sit for 15-20 minutes

Pull it out and let it set for 1 minute. Enjoy a perfectly seared restraunt quality steak!


I suggest using NY strip, but remove the line of fat. The meat will be tender enought hat you dont need the fat.. and makes for a easier to eat cut.. Taste great.

Some times ill chop onions up and add them to the pan right befor it goes into the oven.. NEVER before.. When you pull out the steak... youll have steak flavored onions to go with it. They will be cooked perfectly..


Usually ill cook one big NY strip and eat it for the entire week. At least 3- 4 meals out of it if you cut it down to meal size portions.

I honestly like the NY strip better than a tenderloin, or filet.. because of texture.. NY strip is what i think of when i think steak.. Filet/Tenderloin is what i think of when i eat prissy with my GF.. dont get me wrong.. i love a good filet.. but i love a NY strip more.. and it save me a few $.

Soem times you can find the stuff on sale for 7-8$ a pound.. and when you cut it down into three meals.. its not to expensive.

[jodka]

Originally Posted by Gsoares2

As far as steak being chewy here is the tip -

ALWAYS thaw your steaks through and through - even after they are thawed they need to sit
out for at least another hour or two to let the beef get to room temp. That way your not cooking the cold out of the meat.. and instead just cooking the meat so you get a perfectly done, well cooked piece.

Not letting the steaks warm up will cause you to have to cook them longer.. giving you a crappy texture.. often causing the chewyness. They wont burn because the meat is still cold.

matter of fact you should do this with all meat. Let it get to room temp before cooking and you will have much much better results.



New York strip is the only way to fly -

Kosher Salt, Pepper, Garlic Powder - maybe a little red pepper.


Grill that baby 7 minutes a side on a hot grill.. good to go.


To pan cook it i have the perfect method! But prepare for your room to get smokey.

preheat oven to 300 F

Use a saute pan, or thick bottomed frying pan.. that is medal through and through. NO PLASTIC handles.

Turn your stove top pan the setting right before high and let the pan begin to get hot. Give it a minute to heat up Add your oil of choice (butter or olive oil usualy). Once the oil begins to smoke slightly.. time to put the steaks on!..

Open your windows, or turn on your exhuast fans.. its going to get smokey when you put the steaks on this HOT HOT pan... the hotter the better.. but dont put it on high because that will burn them.. Remember 1 notch before high will suffice.

Let them sear un moved for 1 minute 30 seconds on each side. Use tongs to flip the steak. DO NOT USE A FORK AND PIERCE THE MEAT. You just seared the beef shut, dont open it back up and let all the goodness out..

After that throw the entire pan into the preheated oven and allow it to sit for 15-20 minutes

Pull it out and let it set for 1 minute. Enjoy a perfectly seared restraunt quality steak!


I suggest using NY strip, but remove the line of fat. The meat will be tender enought hat you dont need the fat.. and makes for a easier to eat cut.. Taste great.

Some times ill chop onions up and add them to the pan right befor it goes into the oven.. NEVER before.. When you pull out the steak... youll have steak flavored onions to go with it. They will be cooked perfectly..


Usually ill cook one big NY strip and eat it for the entire week. At least 3- 4 meals out of it if you cut it down to meal size portions.

I honestly like the NY strip better than a tenderloin, or filet.. because of texture.. NY strip is what i think of when i think steak.. Filet/Tenderloin is what i think of when i eat prissy with my GF.. dont get me wrong.. i love a good filet.. but i love a NY strip more.. and it save me a few $.

Soem times you can find the stuff on sale for 7-8$ a pound.. and when you cut it down into three meals.. its not to expensive.

Good tips. The room temperature thing is HUGE.

Also, never underestimate the meat quality. If you buy cheap ass steak, don't expect restaurant taste and tenderness.

I HIGHLY recommend Costco. It's not super cheap, but it is the best meat around. I use to use local butchers, but Costco beef is simply better quality for a better price. (Though, you have to buy 3 or 4 huge steaks at a time, which is tough if you are a single guy.)

[Gsoares2]

Another simple tip to get good cuts of meat cheaper is buy porter house!.


Porter house is usually around 6-8$ a lb.. and is the two legends of the steak world in one cut!.

On one side you get the ever famous Filet Mignon, and on the other side of the bone.. my favorite the NY strip. When you buy porter house you save a little bit.. and get both cuts of meat.

Cook them together, or cut them away from the bone for seperate meals

Most high end restraunts use Prime beef which is just way to expensive for me, and just means more fat throughout the cut of beef. Choice is almost half the price.. with a pretty close flavor.

Example: Ny strip usually cost 11$ a pound, where as a Prime NY strip will average around $21.. Is it worth the extra 10? only if you have money to burn, and are a Steak lover..

Ive bought prime when i want to treat my self.. which has only been once or twice in my life.
Prime NY Strip cooked medium = Heaven.

[Wild Dan Hibiki]

i usually buy sirloin or tenderloin cuts

thanks for the tips guys, i'll try the seasoning and room temperature stuff next week since im going to make it a weekly thing; and i'll report back

more tips are welcome

p.s. i've never seen prime NY stips before in the restaurant nor the supermarkets

[Azmodan]

Immovable hit what I do nearly on the button. Tasty steak for retards: grab premixed "montreal steak" seasoning, coat both sides of steak with it. He mentions grilling in olive oil, I simply marinate it in a healthy amount of soy sauce/worstershire and then dump the remains in the pan and cook it in that. Makes the pan messy, but the steak doesn't suffer.