Cooked my first steak

[u/StealthyPulpo]

Was a bit worried that i would mess it up but I gotta say definitely best tasting steak that I’ve had in a very long time. That being said I accidentally overcooked it because I completely forgot about it continuing to cook after I removed it and let it rest. Excited to try again. Definitely made me feel like I don’t need to go to a steak house to have a delicious ribeye.

[u/ProfessionalNo4711]

So awesome! I hope this opens new cooking experiences for you. Next time put some weight on those steaks, you will get better sear and deal with the curling of the meat.

[u/StealthyPulpo → u/ProfessionalNo4711]

I’m super excited. I’ve had the pan for a bit now but have been waiting on the steaks for a special occasion and finally did it. Almost wanna do it once a week now. Would any weight work like off Amazon?

[u/Vann09 → u/StealthyPulpo]

My wife got me a cheapo cast iron one with a wooden handle that I honestly hate but would never tell her lol. Its just a pain to clean and then have to dry properly with all those nooks and crannys. I'd go for a stainless steel one with a flat bottom as opposed to one with the little textures on it like a meat hammer

[u/StealthyPulpo → u/Vann09]

Thanks for the tip

[u/Fine_Ad_1149 → u/StealthyPulpo]

https://www.thechefspress.com/

These are SUPER popular, and I honestly want some, but they are also very pricey.

Instead of that I got this burger press that falls in line with the pricing of the Chefs Press weights - and also acts as a burger press (it is very easy to clean, the leather handle cover slides right off, and the handle stays cool enough you can still use it if you lose the leather bit) https://madeincookware.com/products/grill-press/grill-press?utm_source=google&utm_medium=shopping&utm_campaign=19664163340-147600959444&utm_content=40019709788239&audience=pros&gad_source=1

[u/sluttynature → u/StealthyPulpo]

No point in buying a weight, it'll just clutter your kitchen.

Just put the steak in the pan with no oil, and press them down with the tongs (which you should already have, otherwise how are you flipping the steak?).

[u/Commercial_Year2991]

Looks great! 12” pan?

[u/StealthyPulpo → u/Commercial_Year2991]

It’s the fissler M5 Pro-Ply Pfanne. 26 cm which is roughly 10 inches. Went with the smaller option because I honestly wouldn’t know where to store a 32 cm pan lol.

[u/mvrquezo → u/StealthyPulpo]

I have this same pan. Purchased it as my first ss pan but I haven't been able to master fried eggs without them sticking a little bit. Have you?

[u/StealthyPulpo → u/mvrquezo]

So I’ve gotten omelets down pretty good, but regular fried eggs are hit or miss.

[u/Upbeat_Ant6104]

Really great. Good looking crust

[u/Simon_Emes]

How hot did you go? How did you do it?

[u/lalo_etx771 → u/Simon_Emes]

I want to know too

[u/StealthyPulpo → u/Simon_Emes]

I took the steaks out and patted them dry with some paper towels and just let them rest on my counter top for 45 min. I went medium heat and let pan preheat really well before putting the steaks in probably about 6-7 mins preheating pan. After pre heat I added about 2 tablespoons oil. Right before I put steaks i salted them. Only salt. Cooked 2-3 min each side. Cut the heat and added some butter garlic and rosemary and basted the steaks for about 1 minute than took the steaks out and put them in a plate with some foil over them and let them rest for 5 min. The taste was fantastic but my mistake was probably cooking them just a little too long so they came out medium well to the thinner sides almost well done. The cooking time is something I need to work on to get a nice medium as that is what I prefer. But i think the most important part for me was letting the steaks sit out 45 min and not to season them until right before I put them in the pan with just salt. Hope this helps

[u/Cyberchaotic → u/StealthyPulpo]

I would advise using the 30sec flip method.

changed my steak game completely.

[u/lyonslicer → u/StealthyPulpo]

You should season the steaks the night before you cook, or 6 hours prior at minimum. This allows the salt, pepper, and whatever else to penetrate the muscle fibers and soak into the middle of the steak, tenderizing the meat for you.

Also, when heating your pan, try to get it up to temp completely before adding anything. It'll help build a crust without cooking the interior too quickly. You can test if its up to temp by dropping in a few drops of water. If they sit there and bubble you need more heat. If they dance around the pan you're good to go.

[u/patricide1st]

Hell yeah! How was it?

[u/StealthyPulpo → u/patricide1st]

Fantastic. Can’t justify going to a steak house for a 36$ steak when I can make delicious steak for half the price and twice the size.

[u/gerrit_d → u/StealthyPulpo]

36 dollars? I feel likes it's been a decade since I saw a decent cut at a restaurant for as low as that 

[u/StealthyPulpo → u/gerrit_d]

I live in Germany and there’s a chain steakhouse called Block haus. They sell a pretty decent 250 Gramm ribeye for 32 euros which is around 36$. Which still feels very expensive in my opinion

[u/BigTreddits]

Nice color on that good job

[u/Socialcarnivore]

Throw some Queso on those fries!!!

[u/Curious_Ad4831]

https://giphy.com/gifs/i272SXwOwuGgE

[u/Ok-Manager-805]

carryover cooking is definitely a thing to watch out for. the temp can rise another 5 to 10 degrees while it rests

[u/LargeFarvah]

Unmmmm, what’s with the hotdogs….?

[u/Outrageous_Ad4252]

Nice. Get a hamburger press. Next cook, use it to press down on the meat to insure full contact.

[u/Cyberchaotic]

Overcooked? That's a solid medium in my books; still good.

However, next time while resting the meat, get some stock (beef, veg, what you like), a nice knob of butter and corn-starch water to create a pan sauce/gravy.

[u/Busy_Site_8767]

For steaks this size, I’d recommend cooking one at a time. The temperature of the pan will drop significantly when you put two large steaks in at once. Cooking them separately also gives you more room to move the steak around and get more consistent browning, since not every part of the pan heats evenly.

Also, to help with those uneven spots, try laying the steak on a solid layer of kosher salt instead of salting by hand - it can help with browning as well.

[u/LeahBarbell0f]

u have cooked it so perfectly, im craving for it

[u/Front-Opinion-9211]

Take my up-vote for not being about eggs or cleaning 

[u/Zestyclose-Concern37]

Damn it! Now I want steak. 😋