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Need help to cook steak.

It's a very basic thing, but my mom never told me how to, and I was a vegetarian for many many years.
My doctor told me to eat more proteins, and I'm discovering the different kind of steak. My problem is that I don't know if what I'm doing is right or wrong.

I start the pan at medium, put the steak in it, let it cook for a while on 1 side, and when i see that half of it is cooked, I put a little bit of salt and pepper, and i switch it to the other side for a while.
I use a non stick pan, but I put a bit of butter at the end because there's this brown thing at the end, and it's delicious. I think it's called sugar?
What else can I put in my pan to deice it properly and enjoy the sugar from the meat with my steak?
Am I doing it right?

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  1. ...and it's delicious.

    Whatever you are doing, you find it delicious.....so yes, you are doing it right.

    Here's a method I learned from my next door neighbor many decades ago when I was a kid. It will work fine for any steak you cook on the grill or in a fry pan for medium temperature. All you need to do is to be aware of the time, i.e., the minutes it takes to reach the point for flipping over the steak, or hamburger. Start first with a pan that has been preheated for at least a few minutes. Add a little olive oil to the pan and place the steak into it. Once the meat starts to bleed on the top side, flip the protein over. At this time, it is important to note how long it took for the juices to rise to the top of the steak. Usually, for a one inch thick steak, this will be in the 4-6 minutes range. Whatever the actual minutes are, for the second side, reduce by two minutes for a thin steak, and one minute for a thicker steak. Pull the steak off the heat source, place on a plate and let rest for 5 minutes, tented with foil or with any type of cover or aflipped over fry pan. You will have a perfectly cooked medium steak or burger.

    2 Replies
      1. re: Anarkya

        Do not put pepper on the steak before frying. The oil in pepper is easily scorched then it turns bitter. Put it on after the steak is cooked. I like to add a spring of fresh thyme was frying the steak.

    1. You have the right ingredients, let's work a little on the technique:

      1 - let the steak come to room temperature for around 30 minutes out of the fridge
      2 - Jfood suggests a VERY hot pan; most on the boards will tell you cast iron since it holds the heat best and will not lose temperature when you add the steak
      3 - place the steak in the hot pan and do not touch it, do not push it, do not squeeze it. Just stand there and whistle a tune.
      4 - When you see the edges get brown, flip it (this is called searing)

      5 - place pan with the steak into a 400 degree oven to complete the cooking.

      Invest in a thermometer at the beginning. Place through the side of the steak and check the temperature. jfood takes it out of the oven at 130 degrees. BTW - Be REAL careful using a potholder when you reach into the oven. Real freakin' hot. Burns are not fun, but is a badge of graduation.

      56 Replies
      1. re: jfood

        Thanks, j. We use our grill almost constantly but are doing a really, really thick end cut filet tonight and had been considering this basic technique but hadn't refined it. This will do great although I'll take it out at about 120. I like cow that is still breathing. And, yes, re burning, especially when it's out of the oven. Don't forget that handle is hot. I now try to remember to leave a towel over the handle. I have enough scar tissue.

        1. re: c oliver

          yeah jfood places the potholder glove on the hanlde. you just need to grab that handle once.

          1. re: jfood

            I have one of those that Bob brought me from Scottish woolens. I never use it but that's an easy one to figure out.

        2. re: jfood

          we cook our steaks the same way, altho last night we sauted shallots in the beef juices, added red wine, cooked off the alcohol and let it reduce a little, mounted with butter, yum!

          1. re: jfood

            This was absolutely perfect. Because of the cut we were doing, we seared it on all four sides. Just perfect.

            1. re: jfood

              "Jfood suggests a VERY hot pan"

              The only issue here is that a less expensive non-stick <dry> pan will NOT take high heat - So the medium to medium high heat may have to work. The other thing is, if the steak is less than an inch thick, there is really no need to finish it in the oven, regardless of the preferred doneness; however, IF the pan does need to go into the oven and it has a wooden handle, be certain to wrap the handle with aluminum foil to keep it from burning.

              1. re: CocoaNut

                IMO, any kitchen that doesn't have some sort of completely oven-proof pan is lacking one of the basics. It's one of the cheapest purchases and there are simply times when nothing else will do.

              2. re: jfood

                A followup question if I may. We're fixing a 2-1/2", 2-1/2# bone-in rib steak tonight. Do you think this technique will work for something this size? Until I read this the first time around, we'd always seared and then cooked very, very low heat. But this was great and I'd like to do it again. Eighth anniversary of our second marriage to each other deserves a great steak.

                1. re: c oliver

                  I'll answer my own question :) We used this technique last night and it was perfect. I now know I'll never cook anything thick on the grill again. The control here and also the speed has made a believer out of me.

                  1. re: c oliver

                    Insert hanging head in shame.

                    jfood was having some internet connection issues at the hotel the last two nights and did not see this.

                    But, jfood is glad that it worked out for the best (both the steaks and the marriages) and he wishes you a Happy Anniversary.

                    1. re: jfood

                      No problem, laddie. Bob and I are confident grillers so this was a surprise to us. I sometimes do a butterflied leg of lamb on the grill. I wonder if this technique would work for that. It's certainy no thicker than that steak was. We continue to celebrate by sending Bob away to play in a golf tournament. Absence and fonder, ya know?

                      1. re: c oliver

                        Yeah jfood saw his score at Augusta as -5, pass on the congrats.

                        The technique works well with fish steaks as well.

                        Personally jfood would like to experience Alan's sous vide method for a leg of lamb.

                        1. re: jfood

                          Could you elaborate here or on its own thread (maybe you already have) regarding fish steaks please?

                          I'm finally getting interested in sous vide. Maybe I can get Alan to come up the hill and show me how. Or anything else he wants to share. What a guy.

                          1. re: c oliver


                            - preheat oven to 400
                            - take a fish steak like salmon, halibut, etc and S&P
                            - cut up your favorite veggies like red/yellow peppers, brussel sprouts, sweet onion, mushrooms, etc If you have a lemon cut a few wedges.
                            - bring pan to real hot
                            - place a little evoo into pan
                            - place fish (carefully) into hot oil (if it has a skin then skin side up
                            - keep on high heat until you get a nice crust.
                            - slide to next burner and carefullflip fish
                            - add the veggies around the fish (you can put a little wine or lemon juice in a s well) and place the pan in the oven to finish
                            - finish, remove and serve

                            Great quick mid-week meal

                            MAJOR ADVICE:
                            - when you remove the pan and place on the trivet be VERY careful since the the handle is 400 degrees. Then after you remove the fish and the pan is empty place the potholder on the handle. OK you ask why? you eat dinner and then start to clear the dishes, and you grab the handle to place in the sink. OUCH!!!


                            1. re: jfood

                              Yep. That never used oven mitt has a job finally. That handle stays hot QUITE a while.

                            2. re: c oliver

                              Another technique for fish fillets, one I learned from Fish Without a Doubt and now use almost exclusively, is to heat a cast iron skillet under the broiler for a full 15 minutes. Place well oiled and seasoned fillets skin-side down on the pan and broil for 3 or four minutes depending on thickness and desired degree of doneness. No need to turn the fish, and you get get perfectly crisp, delicious skin.

                              1. re: JoanN

                                I was just rereading this thread for tonight's dinner. This sounds so good.

                            3. re: jfood

                              -5 is new math, right? "Old" math is more like +16. To remain on-topic, we went to the Masters in '93 and the sandwiches were $2 and I read the other day that they still are. I don't remember that we had pimento cheese however.

                        2. re: c oliver

                          "I now know I'll never cook anything thick on the grill again".

                          I hate to hear you say that...It brings a tear to me eye! :(

                          1. re: Uncle Bob

                            Well, perhaps I exaggerated slightly :)

                      2. re: jfood

                        I did this with home ground beef burgers last night and it worked great! We're at late MIL's clearing things out and there's no grill. It's scorching hot out so we had no desire to go out to dinner (just walking to the car sounded blech). Got a CI skillet medium hot, seared the burgers for about two minutes max per side and then put into the 400 oven. Cooked for about 5 minutes to 125 degrees, putting the cheese on a couple of minutes before they were done. Nice and pink and juicy. This is really becoming a useful technique, j.

                        1. re: c oliver

                          you can now graduate to fish steaks. same procedure but when you place in the oven add a bunch of veggie pieces, peppers, mushrooms, oinions and jfood's favorite halved brussel sprouts. a little white wine and a squeeze of lemon.

                          1. re: jfood

                            Oops, forgot to mention that I tossed in some Vidalia onion slices. And, yes, I've done fish once but not the veggies. Next time.

                            1. re: jfood

                              Same technique for pork chops as well ...

                                1. re: ipsedixit


                                  have you ever added sections of apples to the pan with pork chops?


                                  1. re: jfood

                                    Yes. And sometimes pineapple, mangoes, and/or papaya.

                                    1. re: ipsedixit

                                      Try sprinkling cayenne over the frutis when they go in the oven.

                            2. re: jfood

                              Alright. Yet another question. Think I could do this technique with a couple of pork tenderloins? We're in Rio where we have no grill. TIA, you old so and so :)

                              1. re: c oliver

                                Absolutely. and near the end throw some sliced onions and apple slices in the pan to get them a little caramelly. Enjoy

                                The jfoods' cab once got off the highway from the airport in the really nice neighborhood off to the right on the way into town (you know the area). It was the only time he thought he would die.

                                Enjoy the beach and be safe.

                              2. re: jfood

                                I'm so glad I saved this thread. We're back in Sonoma doing our annual exchange. It's pouring rain, no cover and they have charcoal only. We have a HUGE rib steak, about 3" thick. This is definitely the technique to use. Thanks for making our Christmas merrier. x,c

                                1. re: jfood

                                  We do ours the same - very hot cast iron skillet, always perfect and delicious.

                                  1. re: jfood

                                    I agree with jfood. The absolute perfect way to cook a steak. The finishing off in the oven is a must when you buy very thick steaks, as we do.

                                    1. re: jfood

                                      For the dozen'eth time, I cooked a steak this way. And, as always, a total winner. Thanks, jfood, whereever you are :)

                                      1. re: c oliver

                                        I have a 2 inch bone in rib eye and I plan to follow this method as I've encountered nothing but overcooked steaks for some reason recently even with a thermometer which has been tested and is accurate. How long do you sear each side? Would it be OK to sear 1 minute each side on 3 sides (excluding the bone side of course) and then pop it into the oven? Do you flip it at all? How long does it usually take in the oven? Thanks.

                                        1. re: fldhkybnva

                                          I had to reread some of these posts to refresh my memory. With a super thick filet, I seared all four sides. It appears with a super thick rib eye, I just seared on the one side, flipped and into the oven. So at most, I'd say brown one cut side and then the 'fat' side and into the oven. Basically the final sear occurs when you flip and then put into the oven. Let us know. PS: Don't overcook :) I don't leave mine in and jfood does.

                                          1. re: c oliver

                                            Yea, I really am in fear of overcooking. I have made perfect steaks for years and now for some reason I have no idea what's going on. OK, 2 inch thick bone-in so I'll do 1.5 minutes first side, 30 minutes on the edge, in the oven and let it go. I'm thinking probably 2 minutes total sear and 6 or so in the oven if I pull it at 120F. This steak looks too great to ruin :) Thanks, I'll let you know.

                                            1. re: fldhkybnva

                                              Please reread jfood's original post. It's not a timing thing.

                                              1. re: c oliver

                                                Thanks, this works great! I was quite worried and ready to pull it out when the steak passed 12 minutes but as you said it's not a timing thing and the temperature was still low but steadily climbing. I eventually pulled it out at 16 minutes when it was 108F and it rose to 118F which was perfect for me.

                                          2. re: fldhkybnva

                                            Depending on how you like your steak, 130°F internal temp is *way* too high. Well, unless you like it med-well.

                                            We always take our beef (roast/steak) out at 120° at the most, b/c the temp will rise while it's resting. But we like our steaks on the rare side -- especially rib-eye.

                                            1. re: linguafood

                                              Yup, 120F or even 115F sometimes. Do you do the sear/oven method?

                                              1. re: fldhkybnva

                                                With very thick steaks/chops, yes. Unless I'm grilling, of course, then I do the initial sear plus indirect heat method.

                                                1. re: linguafood

                                                  lingua, do you find that with the thicker ones you tend to use the oven? I've found that to be true for me.

                                                  1. re: c oliver

                                                    Pretty much. To be honest, we haven't made monster-thick steaks in a while. It's time.

                                                    1. re: linguafood

                                                      They DO make the heart go pitter-patter :)

                                                      1. re: c oliver

                                                        Indeed! I can't believe it took me this long to eventually try a rib eye but now I kind of regret it. There's no looking back...every weekend I wander to the meat counter and stare at the rib eye and it's so hard to resist especially when the butcher who knows me well whispers "you know you want one." I can't decide whether it's fortunate or unfortunate, but I usually give in :)

                                              2. re: linguafood

                                                Totally agree. jfood liked his beef much more cooked than we do.

                                              3. re: fldhkybnva

                                                I am sure somebody already brought it up and I missed it, but bringing a steak up to room temp prior to cooking gives you a more evenly cooked steak.

                                                Another thing to keep in mind is that dry aged beef has a lower moisture content and tends to cook faster.

                                                Beef near the bone also cooks slower. I try to keep the bone over the hottest part of the fire and the outer edge over the coolest part of the fire.

                                                Learning the "Press" test is key. Once you get the feel for the resistance to finger pressure of med, med rare and rare you will nail it every time. Practice it every time you cook beef, chicken or pork.

                                                1. re: Tom34

                                                  I can't seem to master the press test. When I "practice" on my hand it all feels the same. Perhaps I should do as you recommend and stick a probe in most meats I cook and press as the temperature changes.

                                                  1. re: fldhkybnva

                                                    Practice certainly helps. I have only used probes in long cook roasts so I can't say how well they work in a steak. I know some of the modern probes are pretty expensive so one would think they are pretty accurate.

                                                    There are several diff methods with the hand to get the feel. For me I use the meaty / puffy palm of the "hand" there the thumb attaches. Completely relax all muscles in the hand. Tip of thumb to tip of pointer finger puts very little tension on the puffy area and this = rare.......Tip of thumb to middle finger adds a little more tension on the puffy area and = med rare .......Tip of thumb to ring finger puts yet a little more tension on the puffy area and = Med.......Tip of thumb to tip of pinky really tightens the puffy area up and for a steak lover = a ruined steak. Key is to totally relax the hand.

                                                    1. re: Tom34

                                                      Ahh, thanks. This is the technique I've tried and it all felt the same but I think because I had no clue how exactly to press the fingers together so your tip to just relax the hand should help.

                                                      1. re: fldhkybnva

                                                        I just use my meat thermometer. The sensor is right on the tip on the digital ones so it's not hard to get an accurate reading.

                                                        1. re: fldhkybnva

                                                          Once you get the hang of it, its like riding a bike. The feel is a little different, but the same press technique works with chicken, pork and fish. Until you really get comfortable with it, use a meat thermometer in conjunction with it.

                                                          The only down side is if your cooking for somebody who never worked in a kitchen or is not a foodie. They will look at you and think, "why is he/she always touching my food with their finger"

                                            2. I have very wide overhangs on the roof right outside our kitchen. During the winter it is a great place to leave my Weber Q. Does a great job grilling a couple of rib-eyes for wife and I. During the summer when it finally dries out I will fireup the Weber Kettle and grill them right over superhot charcoal.

                                              I love grilling vs the pan method in the oven. Also it is easier to cleanup and doesn't smokeup the kitchen.

                                              2 Replies
                                              1. re: duck833

                                                We grill in blizzards but jfood's and others technique above worked great.

                                                1. re: duck833

                                                  outside jfood's back door is a gas weber, 2 spare tanks and a shovel. grill 70% of the nights at home, but sometimes inside is just a better choice.

                                                  The indoor technique works great with fish steaks (with veggies) as well

                                                2. If you don't have a grill, or don't have access to an outside grill, I would highly suggest you invest in a good cast iron pan.

                                                  You can find them cheap at a second-hand store, or at yard sales if you are persistent enough.

                                                  If your doctor recommended more protein in your diet, chances are you were probably low in iron. Cooking with cast iron is a natural way of increasing iron in your diet.

                                                  Ok, that said, once you have a cast iron pan, you can do what jfood describes, or reverse the process -- i.e, the "reverse sear". That is, start the steak of in the oven for about 3 minutes, then sear the darn thing on a hot cast iron pan. I find that having tried both and actually prefer the reverse sear process to the more traditional. Try both, it's really personal I think.

                                                    1. Welcome to the wonderful world of steak!

                                                      The brown residue in the pan is properly called fond, and you deglaze (not deice) the pan to extract it into a sauce. A bit of butter with S&P is a great simple way to start. For a more complex but still fairly simple sauce you could deglaze the pan with a splash of cognac, then add a pour of heavy cream and let it cook down a bit. Taste for S&P and adjust before serving.

                                                      For a less caloric version, use red wine (1/2 cup or so) to deglaze, cook down a few minutes to reduce the sauce, and finish with a swirl of butter. Again, taste and adjust the seasoning at the end.

                                                      1. I don't make steak very often at home and when I do I follow this:


                                                        It isn't so much a recipe but it works perfectly. I'm guessing since you were veggie that you probably want to cook a bit longer... I'd try a minute extra each side in the oven.

                                                        For an awesome sauce I would take the steak out, throw in some garlic and red wine. Scrape up all the tasty bits from the bottom of the pan. I little butter at the end will make it even better.

                                                        1. Rules to follow:
                                                          Never a non-stick pan, you'll never get it charred
                                                          Never settle on meat quality less than USDA Choice
                                                          Min. 3/4 in. thick for strip, and 11/2 in. for ribeye or Porterhouse
                                                          Always freshly ground pepper, sea salt or Kosher, never table salt
                                                          For steaks 11/2 in. or over, sear and finish in 350 heat oven
                                                          Start the steak at room temperature - trick
                                                          Warm the steak in oven for 30 second will char easier
                                                          Rest the steak for couple of min. before slicing

                                                          Heat the pan (best with cast iron) really hot, season the steak with salt and pepper (add them now will give you a crust) add drops of olive oil to the pan
                                                          sear the steak . 3/4 in strip will take 5 min 1 side, 3 min. other for medium.
                                                          11/2 in steak will add 12 min. in your oven. Enjoy

                                                          2 Replies
                                                          1. re: clalll52

                                                            Couple of items that jfood will push back on:

                                                            - Never a non-stick pan, you'll never get it charred - you can, he has, it does
                                                            -Min. 3/4 in. thick for strip, and 11/2 in. for ribeye or Porterhouse - no need for minimums; buy and prepare the size you want to eat
                                                            - For steaks 11/2 in. or over, sear and finish in 350 heat oven - jfood prefers hotter, probably close to 425
                                                            - Start the steak at room temperature - trick - makes it easier, but not a steadfast rule; jfood has taken straight from the fridge
                                                            - Rest the steak for couple of min. before slicing - why slice a beautiful piece of meat? Serve it whole, unless this is the reason for the Flintstone Cut
                                                            -You can get a crust without salting before searing, unless you salt far enough in advance to remove the outter moisture. If not use a paper towel to make outside very dry.
                                                            - time in oven depends, no hardset rule for that with any protein.

                                                            Just a difference of opinion; no rules.

                                                            1. re: clalll52

                                                              add to that NO DROPS OF OIL into the "really hot cast iron pan", unless you'd like to start a kitchen fire. just sayin.

                                                            2. Here is a simple way to think about it. The smaller/thinner the steak is, the hotter and quicker you should cook it.

                                                              So small, thin steaks, sear them quickly in a hot pan on both sides, done. Big giant steaks should be browned, then cook at a lower heat (oven) for a longer time.

                                                              It's the same with an outdoor grill, by the way. The bigger the meat, the less heat and more time is needed.

                                                              For your sauce, you want to deglaze the pan and scrape up the good stuff after the searing... red wine and shallots works great but there are many variations.

                                                              1. Bookmark this page:


                                                                The instructions for pan-roasting are positively no-fail and the timing chart is indispensable (and accurate).

                                                                It's very much as jfood describes, except that Lobel's instructions call for brushing the steak with oil, which I find does help with the char, and the oven temp is a bit lower--but hardly enough to make any real difference.

                                                                1. If it taste good to you..... YES! you're doing it right! Reading through the suggestions above (and below) will allow you to refine your technique and add some additional flavors that may enhance the taste..... Ultimately, the "right way" is what suits your preference.

                                                                  If your non-stick pan will take a higher hear, turn it up. That will allow a better char/caramelization/"sugar" to develop, which is what you said you like. However, you have to to use a 'non' non-stick pan to develop even better brown bits (fond) on the bottom of the pan, ie, non-stick's purpose is to prevent burning, and burning is what causes the brown bits. So with that in mind.....

                                                                  Several here have recommended cast iron. Cast iron is excellent as you can get it screaming hot and it hold it's temperature - conversely, it can also burn foods easily and it takes an equally long time to cool, so keep that in mind. Allow yourself a couple of "mistake" meals and don't become disheartened! Also, you care (season) and clean cast iron differently than you would non-stick or stainless, so you'll need to read up on that.

                                                                  Here are a couple of links to help you out with cast iron, should you decide on that .....

                                                                  Care and cleaning:

                                                                  Cooking with cast iron.

                                                                  2 Replies
                                                                  1. re: CocoaNut

                                                                    "That will allow a better char/caramelization/"sugar" to develop"

                                                                    Actually there is no caramelization at all in searing meat. It is called a maillard reaction. Caramelization only occurs in products that contain sugar.

                                                                    1. re: jfood

                                                                      not at all? there's no sugar in meat?

                                                                      i agree that the terms "caramelization" and "maillard reaction" are often confused and abused, but, in reality, they are used interchangeably, right or wrong, when it comes to cooking, and each seems to get the point across rather effectively, which is (hopefully) the point of language.

                                                                  2. The stovetop sear and into the oven method was introduced to me by Alton Brown, you can watch the video here: http://www.youtube.com/watch?v=PiQ0VO...

                                                                    I would highly recommend trying different types of steak, as everyone seems to have a personal preference.

                                                                    1. Chuck the pans & the stove tops/ovens. I've never had a bad steak done on my George Foreman Grill.

                                                                      I'm not a big fan of all the gourmet ways of cooking a steak that have come about over the years and with the advent of the Food Network. I'll take my blue cheese on my Baker Blue Baked Potato, thank you. I love the flavor steak itself and the enhanced flavor you can get with just a few simple ingredients.

                                                                      I plug in my GFG and let it warm up for a full 10 minutes, not like the five recommended. Take my 1" thick rib eye or New York steak warmed to room temperature and...First one side then the other Squeeze on several drops of lime juice over the entire side Sprinkle on a fair amount of meat tenderizer Poke side over with a meat fork Coat with butter flavored non-stick cooking spary Sprinkle on a generous amout of garlic powder Finally add a generous amount of fresh milled black pepper.

                                                                      Place on the GFG and grill to desired doneness. Remove from GFG and let rest for about 5 minutes. I enjoy it with the Baker Blue mentioned above. That is Trader Joe's Salem Blue blue cheese added to a split and fork mashed baked potato and then set under the broiler (toaster oven). OHHHHH. That TJs SB blue cheese is a very moist blue and not dry like most you find in 'regular' stores and melts perfectly. After fully melted remove and incorporate the cheese with a fork into the mashed insides. Now pour in a desired amount of crema Mexican (a Mexican table cream) and mix in as well. You'll never go back to the tired ol butter/sour cream & chives. I haven't.

                                                                      15 Replies
                                                                      1. re: crt

                                                                        I hardly consider cooking a steak in a CI skillet "gourmet" or trendy in any way. I'm guessing the technique predates tv by a couple hundred years. Much less George Forman grills. And meat tenderizers? What is that supposed to accomplish? Garlic powder? Never. All IMO, of course. A good steak will have the tenderness that's appropriate to its cut. If you want something more tender than that cut provides, then buy something more tender. I salt and pepper only. And cook til done? What does that mean? I cook to 117'ish degrees. I think jfood goes quite a bit higher than that as that's what suits him. I honestly don't believe that anyone who doesn't cook steaks every day can accurately determine "done."

                                                                        Since I don't remember sour cream and chives on baked potato, I'll leave that one alone.
                                                                        BTW, how hot does a GF grill get anyway?

                                                                        1. re: c oliver

                                                                          I have to assume the GFG gets pretty hot if the poster is heating it up for a full 10 minutes.

                                                                        2. re: crt

                                                                          I think 1" is too thin. And why would you need meat tenderizer for rib-eye or strip steak?? And butter flavored cooking spray? Oh my.

                                                                          1. re: linguafood

                                                                            Hi, linguafood:

                                                                            I like thick steaks, too. But my dad had a custom-kill and packing plant for 40 years (we could get as much of any cut as we wanted), and my mom perfected 1" NY strip. Done right in a CI skillet, you can get a great sear, a rare interior, and not need to finish in the oven at all. It goes flop, sizzle, turn, and let the cut finish in the pan off the heat. I can't--yet--pull it off like she did, but to this day it's pretty much my Platonic ideal of steak (if I can get prime Spencers).


                                                                            1. re: kaleokahu

                                                                              Thanks for this. I've never done a 1" steak but can absolutely see your technique.

                                                                              1. re: kaleokahu

                                                                                K, When I was in Maui last year, I noticed cattle up in the mountains and was told it was ranch raising cattle for sale or market. Are you familiar with what I describe? Is it Premium Beef for export off the islands.....or do the locals keep it for themselves?

                                                                                Last, is it any good?

                                                                                1. re: kaleokahu

                                                                                  I had a perfect result with a slightly less than 1" bison ribeye following directions from Erica Marcus, a food journalist who posts here:

                                                                                  Just get a Very Good Sear, then cover with foil for ten minutes of resting.

                                                                                  1. re: mcf

                                                                                    How do you get a good sear on such a lean piece of meat? Excite the fire first with some corn finished beef fat? :)

                                                                                    1. re: Tom34

                                                                                      I hated it because it was so lean, for the record... never again, none of the qualities I look for in ribeye, but had to try.

                                                                                      It was a while back, but I got the pan very hot, oiled the meat and I can't say it got a crust, but it was dark and the interior was completely pink.

                                                                                      Nowadays, I use the Weber method in the book that came with my grill, and use high direct heat for searing, then indirect heat to finish, and always a 2" thick bone in ribeye.

                                                                                      1. re: mcf

                                                                                        I use the green egg but the old Weber kettles with a good load of lump charcoal do a great job and are hard to beat for the price.

                                                                                        I have yet to have a white flesh exotic that beats a good chicken (Not Supermarket chicken) and I have not had a dark exotic that beats a high quality piece of USDA prime beef.

                                                                                        I rarely if ever eat steak out anymore. Just to easy to do at home and far more consistent at 25% of the cost.

                                                                                        1. re: Tom34

                                                                                          I'm too lazy and/or spontaneous, so I use a Weber Genesis gas grill...

                                                                                          I love me some spatchcocked and grilled whole chicken or a nice, fat grass fed 2" thick ribeye, as you know. :-)

                                                                                          I totally agree about not eating steaks out; why pay to do such an easy meal? Rather pay for the quality than the service.

                                                                                  2. re: kaleokahu

                                                                                    The thickness seemed to be the least of the issues at hand.

                                                                                    Of course, one can cook a 1" steak to med-rare.

                                                                                2. re: crt

                                                                                  If you like a GFG go for it. i'm a big fan of my gas weber or pan/oven method. C'est la vie.

                                                                                  But if you need tenderizer for rib eye or NY strip, you need to find another beef monger. The last thing I put meat tenderizer on was a bee sting. And poking holes in a steak is a means for the juices to just flow out of the steak. I'd never do that to those steaks.

                                                                                  1. re: crt

                                                                                    why ruin the pure taste of a good baked potato? thank you.

                                                                                    1. re: crt

                                                                                      I have to agree with others about the GFG ( had one once, tossed it in the garbage), garlic powder is for flavored chips in a bag, not a good piece of steak. Tenderizer and butter flavored spray?? Nuh uh.

                                                                                      I salt and pepper long before cooking, bring meat to room temp and grill outside or on a grill pan indoors, depending upon the weather. I'd put blue cheese on a steak, too, gorgonzola goes great, especially mixed with real butter.

                                                                                    2. boneless rib-eye, no less than 1 & 1/8" thick
                                                                                      room temp
                                                                                      a little white vinegar on both sides
                                                                                      salt, pepper, garlic powder both sides
                                                                                      let sit for 20 minutes
                                                                                      super hot cast iron
                                                                                      a little olive oil in skillet
                                                                                      3 minutes MAXIMUM per side
                                                                                      welcome to heaven!

                                                                                      1. Lots of great advice here. I grill mine this way:

                                                                                        1. You need to DITCH the non stick skillet. It will never ever give you the browning and caramelization that a good heavy stainless steel pan or cast iron skillet would, and all those good brown bits on the bottom of the pan will make a wonderful sauce to go over the steak.

                                                                                          I would recommend starting in a low oven till the steaks are about 125 degrees, take the steak out of the pan, add a touch of oil or butter, place the pan or skillet on the stovetop and crank the heat up to medium high or high is your stovetop isn't very strong. When the pan smokes, place the steak back in the pan and brown it very quickly so you overcook as little of the meat as possible in the center and outer edges. Flip, plate, and let it rest while you get the other sides ready and bam, wonderful, juicy, tender steak. And no gray, dry, and flavorless beef at all in the meat.

                                                                                          9 Replies
                                                                                          1. re: rcbaughn

                                                                                            Different technique and I'm glad you shared. But I had to chuckle. 125 steak is when we consider it DONE...to rare, that is :)

                                                                                            1. re: c oliver

                                                                                              Hehe, well the steaks I cook are pretty thick, around 2" or more, so they rise at least 5 degrees when you take them out of the pan, and the searing does a little more cooking. I would say mine at 133-135 at their highest which is just about right to me. And I agree, a steak that only reached 125 would be pretty gross compared to a medium rare one. The fat wouldn't have started to render and that would be waxy! No good!

                                                                                              1. re: rcbaughn

                                                                                                Just did one tonight to about 125 or less. Perfect. Best not to second guess others.

                                                                                                1. re: c oliver

                                                                                                  Oh 125 was a good temp?!?! I may have to try pulling them at 120 and seeing how it turns out after it rises to 125 or so after the rest and sear. Good texture though? That is the only thing I worry about. I don't care for mushy meat.

                                                                                                  1. re: rcbaughn

                                                                                                    We've been cooking beef to that temp for decades and love it. But it's rare so if you don't want rare....

                                                                                                    1. re: rcbaughn

                                                                                                      I do 2" ribeyes on the grill (high, indirect heat to sear, then indirect heat) to 120. While it rests under a loose piece of foil, I keep the instant read in it. If I let it, it'll rise ten degrees that way.

                                                                                                      To me 125 is a tad too close to done, too, because I always rest it.

                                                                                                      1. re: mcf

                                                                                                        I pretty much thought that resting meat was a foregone conclusion :) And, yeah, I'm not unhappy at all if it comes out around 118. If something is 'raw,' it can always be thrown back on/in. Overcooked is dogfood in our family.

                                                                                                        1. re: c oliver

                                                                                                          No dog. More like a wake for the meat.

                                                                                                          1. re: c oliver

                                                                                                            Oh my, I got into the resting debate a long time ago and I am definitely on the resting side of that equation, but to each his own. I guess resting though can be done while your prepping your plate to eat and getting sides to the table. That takes 10 mins which is plenty to give a steak a good rest.

                                                                                                            And I've never threw a steak back on. I would imagine it would be as good as if it was grilled to that temp in the first place?

                                                                                              2. The key to a great quality steak is the quality of the meat. Choose either high choice or prime. Bring to room temp. When using a pan with high heat, stick with cast iron or carbon steel and finish in the oven. With a grill, get it super hot and finish indirect or in the oven. Tent with foil and rest about 10 minutes.

                                                                                                4 Replies
                                                                                                1. re: Tom34

                                                                                                  You know I gotta disagree that great quality steak comes with those designations.

                                                                                                  Great quality, IMO, is grass fed, grass finished, dry aged.


                                                                                                  1. re: mcf

                                                                                                    Yeah....... I bet you would eat my 20 oz, 28 day dry aged on the bone prime corn finished strip steak, med rare, cooked at 800 plus degrees over lump charcoal in my green egg with (2) 6 oz main lobster tails and an assortment of micro brews.

                                                                                                    1. re: Tom34

                                                                                                      I would eat it if I were your guest.

                                                                                                      I would never buy it for cooking at home.

                                                                                                      So we don't eat steaks elsewhere much.

                                                                                                      1. re: Tom34

                                                                                                        If mcf is busy, I can provide dessert...

                                                                                                  2. Not a big fan of GR but "the creep can roll".
                                                                                                    You'll not get a better demo on cooking a steak than this:http://www.youtube.com/watch?v=AmC9Sm...

                                                                                                    1. You can get protein without eating meat. Just saying.

                                                                                                      1 Reply
                                                                                                      1. re: PeterL

                                                                                                        And this is useful for cooking steak how, exactly?

                                                                                                      2. I am in love with Heston Blumenthal's method of cooking steak. Let steak get to room temp. Oven on low... I use 225-250F. Steaks in there for about an hour until it gets to about 100F. Sear both sides on a screaming hot CI pan. Should reach 115-120ish when both sides are nice and brown.

                                                                                                        1 Reply
                                                                                                        1. re: darrentran87

                                                                                                          I've always been afraid to try this method but I think I'm in business for another cowboy steak so maybe I'll give it a try. Do you just like it because it's lower margin of error? Any other differences that you notice?