Can't seem to get a steak to cook properly

Can't seem to get a steak to cook properly

I am currently cooking a steak at 3 for 14 minutes per side then I will sear at a high temperature

Cooking at 5 for 4-5 mins per side burns the outside and still doesn't cook the inside, I fricking hate steak!!!!!!!!!!

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  1. 2 weeks ago
    Anonymous

    if you are experiancing problem where the steak is not cooking fast enough for the burned outside you need to either
    >reduce the heat
    >bring the steak up from fridge temperature by leaving it out
    >make the steak thinner.
    >fip the steak a LOT
    generally if you like well done meat and thats what it sounds like, you want to do the first one. the point of scorching the pan on a high temp for a steak is only for people who want rare meat.

    • 2 weeks ago
      Anonymous

      Okay here's the two I made today

      Top is 5 minutes per side or so at 5
      Bottom is 10 minutes per side at 3
      They both fricking look GROSS!!!!!!!!! (But the second one was pretty good...)

      What's the heat source? Just doing it on the stove?

      Cast Iron on a glass stove ya

      just boil it bro

      No way

      • 2 weeks ago
        Anonymous

        Also the bottom one I had out for like 30 mins before cooking that probably helped

      • 2 weeks ago
        Anonymous

        nice sear. def need to let the steak get to room temp if you want a more even cook

        • 2 weeks ago
          Anonymous

          Really? I thought they were burnt...

          • 2 weeks ago
            Anonymous

            burnt is black. I would sear a thick piece like that on the sides as well. more sear is better

            • 2 weeks ago
              Anonymous

              ya i didn't bother with the second one cause i just cared to see how well it would be done on the inside

            • 2 weeks ago
              Anonymous

              also there is a ton of black look!!!

        • 2 weeks ago
          Anonymous

          Also thanks I thought the letting stuff warm up was a meme cause Culinaly always told me not to for burgers

      • 2 weeks ago
        Anonymous

        What is this 3 and 5 you're referring to? Burner settings? Is 7 to 8 minutes per side at setting 4 not an option?

        • 2 weeks ago
          Anonymous

          ya it goes to 9, 5 is like 400 or something

  2. 2 weeks ago
    Anonymous

    What's the heat source? Just doing it on the stove?

  3. 2 weeks ago
    Anonymous

    just boil it bro

  4. 2 weeks ago
    Anonymous

    steak is a meme food for redditors

    • 2 weeks ago
      Anonymous

      I'm a redditor btw

  5. 2 weeks ago
    Anonymous

    >anime pic
    >incompetent
    >overcooking the shit out of steak
    like pottery

    • 2 weeks ago
      Anonymous

      look at the pics

  6. 2 weeks ago
    Anonymous

    FRICK ANIME!!!

  7. 2 weeks ago
    Anonymous

    What fat do you cook your steak with if you dont want sneed oils?

    • 2 weeks ago
      Anonymous

      Butter or none

  8. 2 weeks ago
    Anonymous

    Everyone in this thread is wrong.
    Just reverse sear. Set your oven from 170-225 and get the internal temp of your steak up to 105. Get your pan as hot as possible based on oil/butter smoking and put it on each side for 90 seconds. After you flip, add butter directly to the steak. Pull it off and put it in foil to rest for 10 minutes.
    If your steak is thin, you will have to vary the above parameters.

    • 2 weeks ago
      Anonymous

      This. You need a thermometer. This bullshit "X minutes per side at Y temp" is the problem. You want it to finish at Z temp, with a nice sear, and they only way to insure that is to cook to a specific temp, not a "time per side."

    • 2 weeks ago
      Anonymous

      Based everyone is wrong poster. This is how I feel in any threads about boiling eggs.
      The following may be wrong, but it's what I do. I just sous vide it. Pat it dry with paper towel. Sear on both sides. I'll give the reverse sear a go.

      • 2 weeks ago
        Anonymous

        mmmm heated plastic for 2 hours

        • 2 weeks ago
          Anonymous

          You are 100% right and I agree with you. You can get silicon bags now. I still don't trust them. I've been experimenting with doing sous vide chicken breast in glass jars. With success. It is more risky and trickier to do. But worth it in my opinion. Pre-heat the jar and broth for 20 minutes before inserting the breast. The jar is fairly insulating. Never tried it with steak. Want to.

          • 2 weeks ago
            Anonymous

            sounds interesting

          • 2 weeks ago
            Anonymous

            What's risky? Nothing can happen to the glass even at high temps

            • 2 weeks ago
              Anonymous

              It's more about contamination near the rim of the jar. This is new territory. If you use a piece of paper or wax paper to avoid contamination of the rim it should be fine.

              • 2 weeks ago
                Anonymous

                Fortunately you're an expert on contaminated rims.
                GOTTEEEM
                O
                T
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                E
                E
                E
                M

              • 2 weeks ago
                Anonymous

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