rain2sunshine
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Porterhouse
This is the classic steak house steak that features both a strip steak and filet mignon, separated by a bone.
T-bone
A T-bone is just like a porterhouse except the piece of filet mignon is not as big, because this steak is cut a little farther forward on the animal.
Flat Iron
The flat iron is nestled into a tender area of the shoulder, so it's an exception to the rule that shoulder steaks are always tough. Plus it's cheap.
Filet Mignon
Pricey and velvety soft, filet mignons make a nice splurge for special guests, though it's really the tenderness you are buying.
Bone-in rib eye
This incredibly tender and succulent steak includes an actual rib, which adds even more flavor.
Strip
A New York strip is a relatively lean cut with a firmer texture than a rib eye or filet mignon, but the flavor is great.
Rib eye
A rib eye steak's abundant internal fat melting into the meat creates one of the juiciest steak-eating experiences imaginable.
Flank
You can quickly spot this steak by its flat oval shape and its long, clearly defined grain. Minimize the chewy effect of the grain by slicing across it.
Hanger
Each animal has only one hanger steak, weighing in at about 2 pounds. The beefy flavor is enormous, but a tendon runs down the center of each one, so cut that out before grilling.
Skirt
Like the flank steak, the coarsely grained skirt steak is cut from the chest area of the animal, so "chewiness" is an issue, but the taste is fabulous.
Top sirloin
This flat, firmly grained steak brings kabobs quickly to mind because it's so easy to cut it into solid cubes.
Tri-Tip
A tri-tip is taken from the sirloin area. It's not so much a steak as it is a skinny roast, but you can grill it like a thick steak. Just don't overcook it.
want more? http://www.weber.com/weber-nation
EDIT: Holy crap you guys?!?! My first FP?!!?! Uhh...oh...umm..SEND ME PHOTOS OF DRAGONS!!!
korfezli1966
Strip is like south america:![]()
United Steaks of America
circlebreaker
Kind of ironic how the Skirt cut looks like meat pants.
hiimmistermeeseekslookatme
That T-bone looks like South America
postureDoctorHere
hey the strip kind of looks like Africa.
ObviouslyNotAnFBISurveillanceVanInYourDriveway
Personally, I enjoy a good ribeye every one on a while. I find them to be the tastiest...
Wybo
With this information I am either going to a big hit or an annoying know-it-all at the next BBQ.
OneDayIllBeRelevant
As a total jerk, I certainly know which I'll be.
rkade
Tri-tip! Thank you California's Central Coast!
80percentlegs
As a Poly grad living in NY, I'm going to dream about Firestone's trip tip sando tonight...
CosmicPube
Skirt steak (lomo) is the best choice for fajitas. A tip from your friendly neighborhood Latina. ;)
ERM92
Me gusta
elblorgho
Skirt steak is falda and is completely different from tenderloin (lomo).
CosmicPube
Then I have a beef with my local Mexican store who labels their skirt steak (lomo). >:|
NewYorkSteak
Mmmm does this make me relevant!?
Stuebydoo
Love looking at @OP's meat
rain2sunshine
You bet you do
rain2sunshine
https://media.giphy.com/media/8BDrjcJxybobe/giphy.gif
Stuebydoo
BeerBatteredandBold
Tri tip is my go to for parties
ntzrmtthihu777
misread as panties o.0
BeerBatteredandBold
That too
alchemist23
Upvoted for not being another motherfucking list
ntzrmtthihu777
Get in mah belleh!
extraordinaryagility
Kinda looks like a baby...
KaitWins
Great. Now I'm laying in bed about to go to sleep and my stomach is convinced I'm starving. Thanks a lot!
jpowell180j
Any grocery store in your area (besides Walmart) open? Time to get a steak and grill it - a late night feast!
Lorithias
As a French guy who live in "Limousin" where the cow "Limousine" coming from. I love my meat Blue as fuck xD
whiskeyzombie
Tri-Tip all the way!
thedilldozer
Trader Joes has awesome marinated tri-tips! Really underrated cut of meat
thugrats
I only ever see it cooked as a roast but if you cut it into nice thick steaks (against the grain) and grill them suckers up, so good!
whiskeyzombie
Agreed, Tri-Tip steaks are awesome!
DoubleChungTransplant
My favorite thing is a good tri-tip sando
llan
Every country has its own way to cut meat. Cuts are totally different in Switzerland, Brazil, Italy, Spain, Japan etc.
Bugofbelgium
Usually differently defined areas etc, but a lot of cuts are just named differently. In French anyway.
Tabzacmx
Carne Asada!
Tundra314
Or China, WHERE IT ALL LOOKS THE FUCKEN SAME JUST DIFFERENT LABELS!!!!!!
whiskeyzombie
I used to work in a meat department and I seriously always wondered. Thank you
swooper
Well, #1 is South America, #2 is India... which ones are the other countries you mentioned?
llan
Italian cuts are totally different. When I lived there took me long time to get used to their cutting style.
susanbaxter
#6 Argentina #10 is Sweeden & Finland #11 Greenland
CatilioPlaceresCannabicos
I hate this shit. Although, sometimes some markets use the american names, but rarely
CyclePathe
Chateaubriand?
themeforenglishb
Isn't that more for braising?
WillErskine
No, it's a thicker piece from the tenderloin. Frequently served to two diners. Seared, and finished in a hot oven.
slynnchef
Means steak for two.
HelloToe
It's really the same thing as a fillet mignon, both cut from the tenderloin. Same goes for the smaller side of a porterhouse or t-bone.
emptykeg
Skirt steak sprinkled liberally with salt and thrown directly on the coals is amazing.
jesthisisjauntaco
I would write a steak pun, but thats a rare medium only well done by the experts
BlackberryCobbler
You blue my mind... are you from Pittsburgh?!
jesthisisjauntaco
Nah, but half my family is
BlackberryCobbler
https://en.m.wikipedia.org/wiki/Pittsburgh_rare ☺
jesthisisjauntaco
The more you know...
notirrelevant
Do yourself a HUGE favor and sous-vide cook them for a few hours, then just a minute per side on the hottest grill you can manage.
notirrelevant
http://www.seriouseats.com/2010/04/cook-your-meat-in-a-beer-cooler-the-worlds-best-sous-vide-hack.html
ICantUneven
Thanks for this! Going to try it this weekend, it looks awesome!
THEfreshestbrew
How could you do this to a poor defenseless animal!? Shit that's right. It tastes AMAZING!
battymcbatbat
Its okay, because this particular animal had all kinds of wacky defences. Delicious defences.
JaimeBarrientos
Meat is delicious, mouth watering murder.
Thatisnothowyoucitethings
God made a place in this world for all animals... right next to the mashed potatoes.
Anononononon
The modern cow wouldn't survive in the wild, same with Sheep and Pigs.
VampriruM
I mean, humans are animals too and I would not recommend grilling one.
Gonzotheclown
some people frown upon this
TheMajesticHarpyEagle
According to cannibals we taste like pork.
mrtwidget
In the 1920s, William Seabrook said human cuts taste like veal; It was like good, fully developed veal, not young, but not yet beef.
FellOffTheJetwayAgain
Bone-in ribeye. Everytime.
DidItForScience
By far my favorite, but I do love a fat porterhouse or a tri-tip grilled and thin sliced. I had got great compliments for that last one.
stpdacct99
Same, although porter houses and t-bone are nice from time to time. Just depends on what I find at the store and for what price.
SilkShark
The steaks have never been higher!
CaseyCase
RAISE THE STEAKS! http://img2.wikia.nocookie.net/__cb20130805045050/regularshow/es/images/7/77/Raise.jpg
pharmboy
http://img.ifcdn.com/images/e7464ecd51c751b57de3e573bd419c48d9c2b1d1e84f972d255b418e5f20730a_1.jpg
lobstasalad9095
4/20
rain2sunshine
HA
BaronVonHosmunchin
That is a choice comment.
madrush
What a prime example of a good comment
SilkShark
A cleaver comment from you as well.
BaronVonHosmunchin
But yours was a cut above.
SilkShark
Well done. You didn't just meat my expectations, you exceeded them.
BaronVonHosmunchin
I endeavor not only to outstrip expectations, but to bulldoze them.
kisselFL
You call that a ribeye? This is a ribeye... http://imgur.com/09aFbhQ
PaulLNewman
Thats a prime cut for a ribeye, must have came from a well taken care of steer! Looks delicious!
kisselFL
That's Kobe. Marbling beyond prime.
PaulLNewman
Thats not a grade, thats an area in China that the cow was fed.
Faessel
Thats what I was thinking! Not enough marbling, that there however... Wow.
GruthMcGranger
Holy Jeebus, lookadat marbling.
AllTheseFlavorsAndYouChooseToBeSalty
How much of that fat cooks out?
kisselFL
None. I ate it tartar.
AllTheseFlavorsAndYouChooseToBeSalty
it's not chewy?
kisselFL
Not the least. Melts in your mouth.
ViolentPotato
Holy shit...Kobe?
kisselFL
Kobe. A5, to be exact.
Rayxor
I can't even afford a picture of this.
kisselFL
It was around $700. 10 lb piece.
ViolentPotato
$70/lb????
MoustacheRides
Hanger is my favorite
Iknowhowrubberbandsaremade
I love flank steak. Stuff it with onions, mushrooms, and cheese then grill. Oh my god, so good.
MyBallsSmellLikeCatShit
Hard to get at traditional stores. Have to go to a true butcher
pilgrimsoul28
I first read this as "hunger"... appropriate, considering I am drooling after these pics..
Thewulasvegas
Bone in Rib-eye for me.
Rayxor
That would be the rib steak.
CoolHandRK
Word. Take a good rib eye over a filet any day. So much more flavor.
FeloniousDrunk101
Hanger with Gorgonzola. MMMmmmmmm
mcperks
Is hanger the... dick? I'm serious. Is it the dick?
MoustacheRides
nah. It's a cut from the diaphragm
FeloniousDrunk101
It's called the "Hanger" because it dangles inside the cow's body, rarely getting exercise which makes it super tender.
Idownvotegunnuts
Chef Pet Peeve: That cut of beef is NOT FILET MIGNON!!!! That is a filet that you can make a dish called filet mignon.
WigglingWilly
Thank you!
bmercer94
Just like that porterhouse is missing the little... Um. I'm a butcher and this is emarassing. That little tender part on the striploin.
Idownvotegunnuts
That porter is right on the edge of a porter and t-bone. Did you mean the chain of the tenderloin?
bmercer94
The first few cuts of a new T-Bone always has a small piece on the Striploin, about 1/2 way down, where the thicker fat is on the picture.
aflarge
Am I the only one who trims the fat?
ChimeraOfFury
I do if there's a lot after cooking. I hate the texture. Leave it on for cooking, though. Fat = flavor.
kisselFL
I trim long term aged steaks. The fat is kinda gross on those.
AdvancedBurrito
GTFO!
throwawayaccount2142
No except I trim it after I cook when I am eating it. If someone likes the fat on theirs they can leave it on.
stfupotter
I always cut the fat off after it's cooked, ever since I was little. The texture grosses me out. And I like it well done x_x
firebreed
Well done? What a waste of steak. If people come for dinner at my house for steak and say well done, I don't cook them a steak.
stfupotter
Well if you cook it right it doesn't taste bad, and not all of us can stomach it. So good for you.
jpowell180j
The fat gives flavor to the meat; you especially want to leave the fat on when you grill it, for that sizzle.
OneDayIllBeRelevant
After cooking, unless there's a ton. I like to leave about 1/4 inch fat cap in the pan, so that some will melt and make the steak juicier.
JarlUlfricStormcloak
Yeah, after cooking is typically the best option. Sometimes there is a huge chunk though. I hate paying for fat.
ViolentPotato
That's where literally all the flavor comes from
aflarge
You're confusing literally for figuratively. You know, the opposite word.
irvming
No you're probably not. you monster.
Kehy
No idea why, but the texture of fat, rendered out or not, immediately makes me want to vomit.
shoe571
Oh man, that's where you get the best flavor! That's almost as bad as eating it well done! JK, you eat your steaks however you like.
tunaexecutiononatoastedbun
It's all about the marbling.
Kehy
Flavor means nothing if you're fighting the urge to puke
NinjaAttackVol1
As a guy from KC, I'm slightly upset you called it a New York strip :-)
WoodWerker
It all depends on where your feet are when you buy it.
WoodWerker
It all depends on where your feet are when you buy it.
shuttlecockinakumquat
Yeah, for an "educational" post to call it a NY Strip is just heinous. It doesn't "depend where you buy it." It's a KC cut that was renamed.
FullMetalBitch
Same here haha!
NinjaAttackVol1
http://cooking.stackexchange.com/questions/12355/is-there-a-difference-between-kansas-city-strip-and-new-york-strip
fapjacks
Right. But being from Lawrence, I'm used to being shit on by everyone around me.
NinjaAttackVol1
It's because you're from Lawrence....
fapjacks
Right. People just assume I am a communist.
NinjaAttackVol1
A hippie most likely
HelloToe
What, haven't you ever seen that big ol' ranch over in Brooklyn? ;)
JarlUlfricStormcloak
Isn't it always called a New York strip? I'm from MN and it's all I've ever heard.
shuttlecockinakumquat
They started calling it a NY Strip in NY to sell it. It's a KC cut.
NinjaAttackVol1
In KC we can it the Kc strip
JarlUlfricStormcloak
Well TIL.
NinjaAttackVol1
ThugLifeIsTheMotto
OP spent roughly $300 to make a post about their meat.
Andilee
$300 worth of yum!
SoMuchYes
I could do the same thing for free.
WenRobot
Or he is, you know, a butcher.
Sitraka
well i'm not even mad cuz that post is awesome !!!
samrux
All for that tasty, chewy karma.
SmittyFromAbove
Yea but for something credit card something priceless or something like that!
KelemvorDoomguide
I doubt it, look at the lack of marbling, the strip is the only decent looking steak of the bunch, and the butcher left silver skin tsk tsk.
dsi221b
Probably got it from a supermarket *scoff scoff* where they quickly butcher, not properly butcher.
ectopunk
You can't beat that!
JaimeBarrientos
No one can beat OP's meat better than himself.
lastfairdealgonedown
Todd: Look, it's a meat cookie. Carla: You're having steak with a side of steak? Turk: That's right. Turf and turf.
respiratorradiator
IDK, if you shop sales you can bring that in at around $100. Unless Hanger is $200, I haven't had that before.
willduck
Or I hope they don't live by any farms missing a few cows
MalthusAndreusDrake
considering its from the webber nation website it could well be advertising?
rain2sunshine
https://media.giphy.com/media/8BDrjcJxybobe/giphy.gif
Bermude
At least tag it as NSFW
halogenL
That was a risky click.
NovaleeMarie
Ugh... and now I'm hungry and it's too cold/dark to grill
Hopfey
its never too cold/dark to grill
generationsai
Is this your way of saying, "Oooooh BURRRRN!!"?
aireesh
I...
hardboiledfrog
Expensively delicious...
stabby506
That looks amazing. Why do I smell steak now?
DirtDiver
#WorthIt #NoRagrets
ReallyLongUsernameLolJk
Just wow.
XxBiggusDickusxX
I can watch this all day
AhhhApplesauce
Can I have the strip?
Kumiosh
.
unseenkiller
best response ever
Makecba
These really are worth $300? Where I'm from (argentina) meat is really cheap, roughly 10u$s per kilogram.
BlacksMcNutt
Filet mignon was $6.99 /pound or like $3.50/kilo at Shoprite last week.
FatherDougalMcGuire
You know a kilo is heavier than a pound right?
scubaguybill
Same goes for some cuts of meat in the US, though mostly roasts.
geriatricsanatore
No they were using hyperbole.
DidItForScience
You should do a post about cuts unique to Argentina, if I'm not mistaken you have a few. An interesting one comes from the shoulder area.
Makecba
Just came back from a bbq (we call it asado here). I'll take a few pics next time. We have some unique cuts and meat derived products indeed
DidItForScience
I saw a show about the cut I mentioned earlier where it is wrapped and cooked slowly for a long time. Looked amazing.
Sedas
I’m a 21 year old male and I need to learn how to grill delicious steaks immediately. Someone plz post a tutorial or link me.
[deleted]
[deleted]
icomeherefortheatmosphere
You'd be surprised I'm 21 and make a decent living and I'm getting into cooking since I live alone and Ramen is getting old
rockenough
I feel the same way. Commenting to get the tips!
monsterblues
It's all in the prep! Season. Hammer. Preheat the grill extra hot. Flip and rotate every 3 minutes, 4 times. Done! http://imgur.com/jjQyrnc
MarTurasMe
Salt Pepper and Garlic Powder
ozzycats
As a chef, invest in a good cast iron and practice
crotalus123
Alton Brown. That's all you'll need
MoreCowBellBaby
Flank steak. Coat entire thing in salt for 2hours+ Rinse WELL. Grill for 7 minutes on each side at around 350ish. Enjoy. My family fights 1/
MoreCowBellBaby
Over them. Like legit pissed at each other for the night. They are so great for so little effort.
standapart
KCKCKCKC WE KNOW MEAT.
TheBatman
It cannot be learned overnight young padawan, it takes many moons to become a master steak griller.
purplepuffins
Alton Brown has great videos for new cooks. Ribeye: http://www.foodnetwork.com/videos/pan-seared-rib-eye-steak-0169271.html
MagiicHat
turn grill to max. Rub steak with salt/pepper (lots). Grill first side 2-3 minutes, flip and repeat. Remove immediately.
RachelZertuche
As a 22 year old steak loving girl do it! If a man can grill an amazing steak I'm a happy girl.
RicecakesMcgee
Steak date! Post updates!
fishnpocket
Can't believe nobody mentioned butter yet. At the very end of grilling, just before it is done, brush the steak with melted butter.
gorgosaurusrex
This. I rub my steaks in butter and salt/pepper before grilling too.
ScoutMedic
Bring the steak to room temp and sear all sides on a very high heat, you've got this
KyleR007
http://www.seriouseats.com/2015/05/food-lab-how-to-grill-steak-cuts-of-steak-marbling-salting-charcoal-technique-resting-tips.html
MuddyDuckling
I would suggest not using a grill and go directly to a seasoned cast iron skillet.
rain2sunshine
Youtube!!!
MPinky
Here's a really good in-depth: http://acidcow.com/pics/46277-how-to-cook-the-perfect-steak-16-pics.html
DAMMITSTOPSTEALINGMYFAVORITEUSERNAMES
As a 20 year old girl that loves steak... My current roommate doesn't like steak so I have to learn to cook it myself! Thanks!
ghostinashell
Learn from this Chef!!! Heston Blumenthal! I follow his Theory now he has come up with the BEST https://www.youtube.com/watch?v=03h5T_tiyx0
regretthisalready
Electronic thermometers are amazing
swagfraggin
Little meat tenderizer, Worcestershire sauce, Montreal steak seasoning. Nothing to fancy but taste awesome!
Perambulate
.
Jeansterrr
Brazilian way is to slather in rock salt in the morning then throw on the grill. Cut off pieces as it cooks. SOOO good.
Stickeris
If you live in LA I will teach you all I know
twostrokesmoke
Unfortunately I have a copy of "How to grill steaks for 20 year olds"
specklemuffins
All you need is salt, pepper, and a good cast iron skillet. And you better cook that shit medium rare!
JustThePGTips
Blazing hot cast iron. Salt. Pepper. Brush with oil. 1" - 1 1/2" thick steaks cook for exactly 3 minutes per side. 1)
JustThePGTips
2) Flip once... and only once at exactly 3 minutes. Butter optional and not needed. Rest for 5 minutes. 6 minutes cooking, 5 resting.
DrMeme
Any Canadians wanna teach me how to BBQ? I like BBQ.
gradymagee
Best marinate ever. 1 bottle low sodium soy sauce, 2 table spoons brown sugar, minced garlic and ginger. Marinate 3 hrs. Heaven!!
Thaviel
you made a low salt teriyaki
Jacars7
Salt, pepper, olive oil... Reverse sear, look it up, you won't be disappointed.
swellfie
If you live near Athens, GA then I'd be happy to show you.
somebody777
JUST DON'T BURN THE FUCKER https://www.youtube.com/watch?v=AmC9SmCBUj4
alfrzernebog
I always marinate in Canadian steak seasoning marinade, and just grill, literally just slap it on there, for like ten minutes each side
gorgosaurusrex
10 minutes each side? That sounds like one seriously overcooked steak. I do 3-4 minutes on the first side and 2-3 after flipping.
alfrzernebog
They turn out medium lol. That's how I like my steak. Anything under medium grosses me out :(
gorgosaurusrex
Oh okay, I like rare to medium rare. I keep my grill on high, 10 on each side would make leather lol.
TerribleHalfAsian
I can teach you how to pan fry or grill, pm me!
Halsaster
After cooking steaks sous vide style, I won't go back.
[deleted]
[deleted]
KyleR007
This has no actual tips on how to cook the steak. Just how to purchase/season the steak.
SepiaSkies
As a 35 year old beardo, this made me feel paternal disappointment. Son, time to learn: salt, pepper, fire, time. Proportions are up to you.
idontevenknowsillymonkey
As a 26yo guy that mostly grew up without a paternal influence, Google has been my best friend for cooking...other things I can fumble/fluke
SepiaSkies
Me too, man. http://imgur.com/mjemk1E
beestningza
Literal rule of thumb: pinch your thumb at the fat part for an idea of a rare temp, between the 1st/2nd knuckle for m-r, tip for well done
MalcolmButler
Pretty sure the clamoring to help by asking "how do I cook steak" borders on a female gamer asking for help. Each steak cooks differently.
InformalProof
Season w/ salt pepper & olive oil both sides before throwing on the grill, grill alongside garlic & flip twice, rub garlic & butter & enjoy
OneDayIllBeRelevant
Youtube, my man. This topic has SO many videos on it. Also check out seriousea">.com">seriouseats.com and amazingribs.com
Followyourbliss
.
Snigs
A big fan of amazing ribs website... have done several of their recipes... all great
LowfatGooch
Commenting for future use
Wakkapow
Dot for futur steak.
dinosaurfruit
.
BladeSplitter12
.
Hatebreed
.
esauge01
.
therealicebaby
.
ConcreteNotCement
.
irishmedic
.
pntbttrnjly
.
shrift
Serious eats is fabulous! Good call.
deakyh77
.
Goldenleg
!
LoucyInTheSky
.
thestoneman
.
Bigdickswangin21
.
Dawrath
Commenting for later use
BranOfTheNorth
.
LostSauce
amazingribs.com
kurpitsaa
Just apply enough heat in some form and you will do well.
catsbikespizza
Get a cast iron skillet as hot as possible. Then 3 minutes on each side. Enjoy. Season liberally
JustThePGTips
Have an appropriate fan or vent, because it will get smokey.
OolonColuphid
Cast iron pan, heat to volcano temp. Steak: coat with canola oil, then sprinkle very liberally with kosher salt (quite a bit) and pepper 1/2
OolonColuphid
2/2 Sear each side ~1-3 minutes, then pop into 400 deg oven to finish to internal temp of ~135-ish
extraordinaryagility
And take the battery out of the smoke detector...
ItsTheNarwhal
Get ribeye. Salt (a lot). Pepper. Wait 30 minutes. (I also like to put some olive oil on mine) Grill 4-5 minutes each side at medium heat.
gabot045
I've tried it a dozen different ways, and this is the best method I know.
fuckinriech
This. Also always. ALWAYS. Let it rest about 5 minutes before serving. Unless you cook it well done. In which case, refer to Hank Hill
shesaidgoodbyetotheground
^^what these two said. also pat dry w/ paper towel before salting. but seriously this is fool proof. if you're worried most grocery (a)
shesaidgoodbyetotheground
stores sell cheap meat thermometers! (b)
MrNailbrain
Finally, no steak sauces are allowed. Your ingredients are ribeye, salt, pepper, and heat. Some olive oil or canola oil is allowed.
Leadfoot
naw, dry it off, salt it and sear it in half a head of garlic sauteed in real butter... then grill it to 130 degrees over pecan smoke.
Leadfoot
Oh and I almost forgot.... Smother it in caramelized onions...
Gluten covered in apple butter side.
Hotbeebop
Slow and low that is the tempo
t4thfavor
This will probably be the only place you youngins ever see a steak. You are all unemployed hipsters. No need to learn a skill you won't need
DrewF650GS
some of us youngins are making lots of money
t4thfavor
Lies, I see you did not take the opportunity to complain about social injustice. I also see you did not get my joke...
DrewF650GS
it was a good joke.
tiancaiz
all you really need is good salt, and a good pan, and thermometer. Heat pan till it's hot (not necessary screaming hot, just hot enough) (1)
tiancaiz
salt your steak, oil your pan (lots of it) and pan fry, flipping every couple of mins. 130 for rare, 140 for medium rare, 155 for medium (2)
tiancaiz
The temperature i mean. Then take off from pan, sprinkle pepper, and cover with aluminum foil. Set aside for 3-4mins, eat. (3)
tiancaiz
For the flank, hangar and skirt steaks I'd recommend a slow bbq to break down the tendons. They can achieve amazing flavours if cooked well
extraordinaryagility
Low 'n' slow, aww yiss!!!
thecommenterimgurdeserves
The reverse sear has changed my life only for the better. https://www.youtube.com/watch?v=GZ4xl7XJM08
Lildoc911
Thank you.
yupthisisgoingtowork
THIS!!! this changed my life as well. works even better using a pellet grill (like traeger) rather than a regular kitchen oven.
thecommenterimgurdeserves
Yup. We do it in our Egg grill or smoker and it works amazing.
YoMTVRapz
It amazed me how few people know about this method. Reverse searing has changed my life. It's the only way I cook steak now.
darkprincess0212
I knew about it I just forgot!
darkprincess0212
This is magnificent! I will be trying this on steak day!
ImSureTheWordYouWereLookingForWasSssymbolism
Trying this as soon as humanly fucking possible
PornhubsFirstTree
21 year old me would start with the ribeye... 32 year old me (now) says stick with the strip. Stupid fucking high cholesterol
nicetomeetyouimdad
mmmmmm bone-in ribeye
atomicchalkboard
Opting for strip will not help your cholesterol much if at all. Opting for fish will or lowering your calorie count.
9ABS9
. it up in here
mogwa1
The Heston Blumenthal way is on Wikihow. I tried several different recipes, his is the best.
ghostinashell
Yes! Heston Blumenthal has the best Theory, I believe he has the Best Idea technique over all other Chefs, he has taken it to the TOP Level!
imyourhucklebery
stovetop & oven steaks are where it's at: http://whitsamusebouche.com/blog/2011/12/08/restaurant-style/
Ryebread91
I am 24. Your starting sooner than me. I'll second that request
justlivinthedream
two words: Sous Vide. I never ate steak at home until this--now, perfect. every. time.
shesaidgoodbyetotheground
SV at home is my dream, but I haven't been able to pull the trigger on a set up, do you use an immersion circulator or a full water oven?
justlivinthedream
SousVide Supreme full water oven 11 gallons. Has some size limitations for large amts. and is big to store, but does a great job.
shesaidgoodbyetotheground
Thank you! :)
P00pdalla
Me too. I have the Anova. Any tips on finishing the steak after it comes out of the bath?
ItsSlartibartfast
Caveman! Kettle grill, lump charcoal, screaming hot. Direct on coals for about a minute each side. Eat.
justlivinthedream
Hot is key. Oil in pan (olive oil, but not extra virgin). 30 seconds each side.
LadyPheonyx
https://www.youtube.com/channel/UCjrL1ugI6xGqQ7VEyV6aRAg
SirGregorrr
Watch mind of a chef on netflix and find the one on cooking steaks... Then watch every other episode b/c it's that good.
Ka0slegion117
Butter High Temperature and salt all you need
nicetomeetyouimdad
get grill hot, rub some salt on the steak, put it on the fire, flip when almost burned, remove when done. easy.
RandomFlotsam
Reverse sear method. Look it up. It will get you laid, it is so wonderful and easy.
YoshimoriMorahima
https://www.youtube.com/show/bbqpitboys
lordkickass
Salt, pepper, garlic, olive oil, onions, peppers, fried mushrooms. Go through the spice rack and add some of this and some of that.
slippingimy
You should have stopped after pepper. And the throw some spices on it suggestion borders on insane.
lordkickass
That's how I cook. Have yet to make one I didn't like
SepiaSkies
Anything beyond salt, pepper and olive oil and you're ruining it. Might as well use steak sauce, taking care not to get it on your dress.
lordkickass
Listen here fucko
SepiaSkies
Zyrr
Based.
paperboii
Youtube Gordon Ramsay man
frosty147
Take the steak out 1 hr before and coat with kosher salt. Start RED hot in cast-iron for ~30 seconds per side. Move to 500 degree oven.
touchthecowdoitnow
Gordon Ramsay explains https://www.youtube.com/watch?v=AmC9SmCBUj4
ghostinashell
Heston Blumenthal has a way better technique and Theory behind cooking the Perfect Steak, his method is BEST.
silverbean
Damn. This one wins for strip and ribeye cuts. I have a different porterhouse recipe, but i'm gonna try this out on the next steak I buy.
LatrineUsedToBeShitHouse
.
touchthecowdoitnow
He doesn't mention it in the video, but letting the steak rest for roughly the same time you cook it will help it retain its juices.
ResultsMayVary0
I didn't click the link but I'm surprised he doesn't mention that, he commonly advises to let all meat rest for at least 10 minutes.
MrPhuckett
Tired this recipe the other day. It's super good. I felt so fancy for my wife on Valentine's day.
cmpalmer
Kosher salt, ground pepper, extreme heat*, don't overcook it.
cmpalmer
*Gas grill set on ignite with lid down for 10+ minutes, charcoal: as close to the coals as you can get, oven: broil on preheated cast iron.
barnwolf
It's pretty simple, salt, get oil hot. Cook each side a bit. Put butter on while cooking for taste.
barnwolf
I guess with BBQ, you're not pan frying in oil. Oh well.
barnwolf
Oh also let the steak warm to room temperature before you cook. The hard part is enough heat and timing. But that varies with thickness.
DoubleJameson
Gridle pan. Take out the steak let it come to room tempeture. Pan as hot as you can make it. Butter the pan. Season the steak with salt 1/2
shrift
As others mentioned: "as hot as you can make it" will almost definitely burn the butter. Use oil, then add some butter after if you want it.
DoubleJameson
And pepper just before you put the steak on the pan. Sear both sides for 2-3mins. Turn the heat down low and cook to preference 3-6 2/3
DoubleJameson
Minutes for rare 7-10 for well done (if your mental). Take off the pan and leave to rest so the juice runs through the meat. Serve.
pringlesyum
You can add butter, thyme or rosemary to the pan then finish it in the oven for a few minutes. I find that I don't overshoot doneness
Hardy4395
Good trick is to prod the steak & If it feels like your chin it's rare, tip of your nose it's medium, middle of your forehead it's ruined.
DoubleJameson
I put my thumb and index / middle / ring finger together then using my other index finger press into the lump of muscle in my palm.
fleeb
Don't butter the pan. Butter/Oil (I prefer oil) the steak itself.
blamenixon
heat pan, add butter, wait for sizzling to stop (that's the water evaporating), add equal oil, slap the steak in. Best of both worlds.
DoubleJameson
Fair ,butter burns quite quickly on a hot pan ,i usually place a knob down just before the meat. Then a second on top of the cooking steak.
OolonColuphid
Watch Alton Brown's steak episode. I think it was his very first.
ChicksDigTrucks
"How do I cook X?" "Watch Alton's X episode." True for nearly all values of X. If Alton didn't make a show, you don't need to cook that.
LizardEnterprises
It was! If you cant find the video, here's the recipe - http://www.foodnetwork.com/recipes/alton-brown/pan-seared-rib-eye-recipe.html
CaptSweatpants
This. @Sedas Know that open flame is the enemy. Buy a cast iron pan (cheap,) a probe thermometer (can be cheap) and quality meat (not cheap)
CaptSweatpants
And season that shit well with salt and pepper. Stay away from other flavors til you nail the simple art of a great steak, then branch out.
LizardEnterprises
Worth every damned penny too. Make this for myself every year on my birthday. You could not pay me to eat at a restaurant instead.
IJUSTMADETHEVOICEINYOURHEADYELL
IF YOU LIVE IN MID MISSOURI I AM WILLING TO BBQ WITH YOU AND SHOW YOU HOW I DO IT.
stoney2005
bbq or grill? Vastly different things.
elacon225
You da real MVP!
JacobFoxxx
I'm in MN.... Close enough perhaps?
WTfx
I like this man! I'll do the same for Dallas folks
WhiteArmyGuyWhoSpeaksPersian
I live near Killeen, I just moved here. How far are you from me?
FunJokeGoesHere
Southwest Missouri? Let's have a Grill and Brew meetup! I'm willing to brew and provide brews for a BBQ!!!!!!!!!
AGronau
Road trip!
MiniFroGro
Columbia?
BluesFan71
Missouri represented well today!
MrKibbs
You should look into traeger grills. Best thing around.
ObviBro
I live in Rolla and work on the post! Buying a new grill this weekend and getting into the hobby of grilling
CrashedEgo
Hobby? Nay sir, lifestyle.
ObviBro
If you say so
CrashedEgo
You will see, it starts innocent with a few burgers and dogs, the odd steak, then comes the full meals everything bbq'd
oGswoog
ROLLA!
droppedmyhousekeys
OFALLON!
TangoJulietWhiskey
This is why I miss Kansas City
IJUSTMADETHEVOICEINYOURHEADYELL
WHY'S THAT?
TangoJulietWhiskey
BECAUSE THE MOTHAFUCKIN DELICIOUS BBQ AND SHIT
IJUSTMADETHEVOICEINYOURHEADYELL
THAT MAKES SENSE.
ImJustAGigolo
You're gonna take some of that Salt of the Earth and rub it into the meat.
manofmanymeats
I own an all natural meat business in Kc
Mastabison
I need to know where please.
manofmanymeats
Shawnee,ks called Dodge city beef
pugetbound
I'm moving from Seattle to KC in a month and steak/bbq is honestly one of the main things that's making the transition less painful.
Yourmuffinfuckingsucks
Go check out Joe's KC BBQ when you get a chance. The line is usually out the door, but you can call ahead and get epic food fast.
D3ADLYV3GAS
You don't miss Kansas City, you're in San Diego now
TangoJulietWhiskey
That's PII I'm going to have to report your infraction
smileyf4c3
i live in the netherlands still care to have a bbq with me?
PanjabiMC
waar?
LEXXE
I feel like I only understood this because I was high
IJUSTMADETHEVOICEINYOURHEADYELL
SURE, ALTHOUGH IT MAY BE EXPENSIVE FOR YOU TO GET HERE.
splungedude
Met het huidige klote weer is bbq'en geen optie ben ik bang. Maar kleine tutorial: vlees 3 kwartier laten opwarmen op het aanrecht 1/?
splungedude
Zout en peper naar smaak op het vlees doen, veel (echt veel) roomboter in een pan doen op midden hoog vuur. Als de boter bruin aan het 2/?
splungedude
Worden is vlees in de pan doen. Iedere 30 seconden het vlees omdraaien tot dat het zo gaar is als je het wilt. +/- 4 minuten voor medium 3/?
Ryebread91
STL. Here. Where do you prefer to get your meats from?
droppedmyhousekeys
Manino's out in Cottleville. EXCELLENT MEAT!
CrashedEgo
Wherever possible buy from your local independent butcher, the cows are sourced locally, free range and will help you select the perfect cut
IJUSTMADETHEVOICEINYOURHEADYELL
I'M A POOR COLLEGE STUDENT, SO FOR NOW SAMS.
NewYorkSteak
Another poor college student, you're better off than me, I'm stuck getting from Walmart.
Luxaeus
Honestly, one thing I wish I knew about was manager's specials on meats. You have to bide time, but most grocery stores do it.
iameverythingimgurhates
Your username is all too accurate.
extraordinaryagility
I buy steaks from Schnucks mostly, although if I'm bein' a cheapskate and just need some cheap hamburger or chicken then ALDI's is okay too.
BMFPharmD
Schnucks ftw!
droppedmyhousekeys
Schnucks has an excellent meat department for a grocery store. Dierbergs is good to, but DAMN spendy.
extraordinaryagility
I've got family members work for Schnucks so I try to support them and avoid going to Dierbergs completely. But ALDI is cheap sometimes!!!
someguyonimgur2324
Check out Alton Brown's pan seared ribeye.
LizardEnterprises
Was gonna post that myself. Here's the recipe http://www.foodnetwork.com/recipes/alton-brown/pan-seared-rib-eye-recipe.html
riegspsych325
i tried this once and it turned out good but med well. its amazing how small that threshold can be to get med rare. just need more practice!
someguyonimgur2324
Your steaks might have been too small also. I usually use 1lb+ steaks.
MrNailbrain
This is my go-to steak for just about any occasion. You can make it year round, and it's delicious as hell. Have you made his Blue Butter?
becausebugeye
And then ask your wife, Trudy, to make rib eye in the pan, with butter.
OnoUDitten
Just made these a couple nights ago. Delicious and cooked perfectly, but SO MUCH SMOKE in the house.
TitaniumMonkeyBalls
What kind of oil are you guys using? Olive oil smokes badly. Canola oil was recommended, there are other high smoke point oils out there.
Theinstigator66
From what I've read, peanut oil is best. I add in a bit of wok oil too which adds a bit of extra flavor.
Theinstigator66
It still smokes a ton though.
shrift
OMG yes, I smoked out my whole house and set off the fire alarms following Alton's recipe.
OnoUDitten
Me too. My daughter was freaking out and my neighbor ran over to check on us lol
shrift
Ohhh I forgot about that part! We had to take my son outside because he was freaking out (and it was hard to breathe).
sunboy4224
Holy crap, I did the same for the first time on Sunday! SO MUCH SMOKE. Also it came out over done...still delicious, but over done.
Theinstigator66
I just learned to pan sear steaks too. The amount of smoke is amazing, not to mention the splatter all over the stove top! But so good!
someguyonimgur2324
I know this won't be popular, but hear me out. Don't let it rest at all. Trust me eat it immediately. The longer you wait the more the fat 1
rudejohn
If you like your steak medium well or better, you can serve it piping hot. If your steak is rare or medium rare, let it rest.
someguyonimgur2324
Completely disagree. I like medium rare and using the pan seared method, never had a better steak than when not rested.
rudejohn
I make pan seared (rare) ribeyes ~weekly. If not rested, red liquid dumps all over the plate when cut, ruining the steak and side dishes.
someguyonimgur2324
Congeals. There are also these really tough tendon like things in ribeye that aren't there when the steak is screaming hot. Good to serve 2
atomicchalkboard
the tendons and cooking process completes after the grilling. Only fats will be harder which for ribeye shouldn't be an issue.
someguyonimgur2324
On a warm/hot plate. Trust me on all of this. This is how a steakhouse will serve it.
atomicchalkboard
There shouldn't be tough tendons in ribeye. Tendons don't congeal and proteins won't before room temp. Steakhouses let it rest...
atomicchalkboard
There shouldn't be tough tendons in ribeye. Tendons don't congeal and proteins won't before room temp. Steakhouses let it rest...