HOME > Chowhound > Home Cooking >

Discussion

I made my first steak!!!

Okay, I know, not that big of a deal. But I've always been strangely intimidated to cook meat by myself. A family friend sent me some Stockyard filet mignons for Christmas, so yesterday I threw one in the fridge to cook (solo) tonight. I decided to make it the simplest way ever, I rubbed some olive oil, salt and pepper on it, then left it alone for an hour or so. I preheated my oven to 450, then heated up my cast iron skillet. Two and a half minutes on each side, then a pat of butter on top, and in the oven for about 6 minutes. It was AMAZING!!!!! Like buttah. Seriously, not to toot my own horn, but one of the best steaks I have ever had. I ate it a la carte, and I'm kind of glad, because anything else would have just gotten in the way. I kind of thought that tomorrow I would make a chimmichurri to put on the cold leftovers I was going to slice up, but….what leftovers???? I couldn't stop eating it! I don't know much about frozen mail order steaks, but I would HIGHLY recommend Stockyard to anyone!!!

  1. Click to Upload a photo (10 MB limit)
Delete
Posting Guidelines | FAQs | Feedback
Cancel
  1. Good for you! I totally know the feeling when a food intimidates you and you go for it and are successful. I for one haven't mastered steak, it's not easy.

    1. very nice to hear your success....

      if you want a fool proof method for your expensive steaks, consider Reverse Sear.

      1. Good for you!

        I don't cook steaks very often because my husband doesn't eat red meat. Once when he was out of town I made a steak using the same cast iron pan, pat of butter, finish in the oven cooking method. It was a total experiment and I wasn't expecting much but oh boy was it ever delicious! :)

        It's the only way I make steaks now.

        1. Congratulations! Accomplishing something you are intimidated by is a big deal. You also chose a great method for the cut of meat, knew enough not to over-season it and cooked it to perfection. Of course, having a great piece of meat to start out with also helped. Good for you!

          1. Give yourself a gold star Pookie!

            1. congratulations! Your steak sounds delicious.

              1. Apparently I have been in a hole, but never knew about sous vide until several months ago, but thanks to this forum I have found my way out of the dark.

                I will never cook a filet, or likely any good cut of beef (steak) any other way. For someone that likes it rare, it's the only fool proof way to go.

                3 Replies
                1. re: pegasis0066

                  Really? Why over-complicate the cooking of a perfectly seared piece of beef? It is just not necessary, besides the fact that most home chefs do not have (or want) a sous vide machine.

                  1. re: Springhaze2

                    It's not overly complicated, it's actually simpler and fool proof, compared to direct heat cooking.

                    My large insulated cooler keeps a water temp of 115 degrees pretty consistent for 2-3 hours. A quick sear on each side brings it to rare throughout, not just the very center.

                    Overly complicated my arse!

                    1. re: pegasis0066

                      Taking 2 to 3 hours to "cook" a steak that can be prepared perfectly in 10 to 15 minutes is over complicating things in my book...

                      While I embrace new cooking techniques. This thread, where we are celebrating the fact somebody just recently felt confident enough to cook their first steak, is not the place for it. People need to learn the basic techniques before branching out.

                2. Nice! Really nice...Hang around here and you get two things, some great ideas and about 20 extra pounds....but they are so worth it...
                  What is up next for you?