4 ms·

God dammit I thought this was going to teach me how to cook a steak, not talk about AI.

nielsbot 3mo ago
HN has also covered steak cooking before: Show HN: I Derived a Steak https://news.ycombinator.com/item?id=48691840 https://news.ycombinator.com/item?id=48691840
- asdfman123 3mo ago
  This place is nerd central (which I guess explains why I'm here).
entrepy123 3mo ago
To get a perfect steak with nice X-shaped sear marks on both sides: 1. Turn grill on all the way. Close lid. Wait for grill's gauge to reach >400 F (>200C). 2. Put steak on grill. Close lid. Wait 2 minutes. 3. Rotate steak 90 degrees, placing on a fresh section of the grill (not where it just was). Close lid. Wait 2 minutes. 4. Flip steak over, placing on a fresh section of the grill (not where it just was). Close lid. Wait 2 minutes. 5. Rotate steak 90 degrees, placing on a fresh section of the grill (not where it just was). Close lid. Wait 2 minutes. It's been 8 minutes of grilling. Steak is about done. Stab it with a meat thermometer into the middle part, it should read 350 F (or 176 C) to be medium done (pink in middle). Tips: a) Optional but recommended: rub steak with olive oil and steak seasoning on both sides, including the edge. b) If steak is thicker: add a little more time. If thinner, use less time. c) If steak is frozen (buy good cheap steaks and freeze to last a long time): add a little time. d) To cheat, put a little dab of butter on top for the last segment of each side. e) Leave the steak out for 15-20 minutes to get to room temp before making it. f) Let it sit on a plate for 8 minutes before serving. It's still cooking, and the juices settle in. You can "tent" foil over it if you want. g) Don't cut the steak when checking it. "Fast" and accurate meat thermometers are cheap now. This is for grilling. The stove, broiler, and cast iron skillet instructions are different.
- asdfman123 3mo ago
  MANAGER VOICE: Can we get AI to do this for us? /s
- greedo 3mo ago
  350º internal temp for medium done? Maybe you forgot to include the glue on your pizza as well.
  - entrepy123 3mo ago
    Oops, that should 140 F (or 60 C) when done, in the coolest center part. Thank you for noticing it.
    - xxs 3mo ago
      8minutes, that's just pure waste; even medium rare (which is hardly tolerable) is 56-57C. Also cooking the steak without any salt is travesty (that should not be an optional step)
- deleted 3mo ago
  [deleted]
- socalgal2 2mo ago
  You failed. My steak was thin and 4x2 minutes was too long and it was past well done
gosub100 3mo ago
AI is the new rick-roll
Robdel12 3mo ago
https://www.youtube.com/watch?v=rDBNVO7K0kA https://www.youtube.com/watch?v=rDBNVO7K0kA this is a really good little episode from PBS
silisili 3mo ago
It's one of those things that you have to experiment for yourself I think. You'll get tons of advice, I already saw sous vide, reverse sear, 30 second flip, etc. My favorite? I just get a cast iron as hot as I can on the stovetop and flip it once, then at the end quickly sear the edges using tongs.
jumploops 3mo ago
[dead]
commandlinefan 3mo ago
Yeah really, cooking steak well is hard as hell. I sure haven't mastered it yet.
- socalgal2 2mo ago
  Honestly, most places I've been can't do it well. I've had good steaks but I've been to "steak restaurants" and had plenty of bad or mediocre steaks.
drzhouq 3mo ago
Me2
chasebank 2mo ago
[dead]
scotty79 2mo ago
I once cooked a steak by throwing it into a auto-rotating 45deg pivoted induction cooking pot for random amount of time with some olive oil, sweet paprika, black pepper and rosemary. It even cooked with a lid on because it was flopping around inside as the pot rotated. It came out pretty nice. I've eaten less tasty ones in restaurants.
kmstout 2mo ago
https://up.csail.mit.edu/science-of-cooking/home-screen.html https://up.csail.mit.edu/science-of-cooking/home-screen.html

HN has also covered steak cooking before: Show HN: I Derived a Steak https://news.ycombinator.com/item?id=48691840 https://news.ycombinator.com/item?id=48691840

asdfman123 3mo ago
This place is nerd central (which I guess explains why I'm here).

entrepy123 3mo ago

To get a perfect steak with nice X-shaped sear marks on both sides: 1. Turn grill on all the way. Close lid. Wait for grill's gauge to reach >400 F (>200C). 2. Put steak on grill. Close lid. Wait 2 minutes. 3. Rotate steak 90 degrees, placing on a fresh section of the grill (not where it just was). Close lid. Wait 2 minutes. 4. Flip steak over, placing on a fresh section of the grill (not where it just was). Close lid. Wait 2 minutes. 5. Rotate steak 90 degrees, placing on a fresh section of the grill (not where it just was). Close lid. Wait 2 minutes. It's been 8 minutes of grilling. Steak is about done. Stab it with a meat thermometer into the middle part, it should read 350 F (or 176 C) to be medium done (pink in middle). Tips: a) Optional but recommended: rub steak with olive oil and steak seasoning on both sides, including the edge. b) If steak is thicker: add a little more time. If thinner, use less time. c) If steak is frozen (buy good cheap steaks and freeze to last a long time): add a little time. d) To cheat, put a little dab of butter on top for the last segment of each side. e) Leave the steak out for 15-20 minutes to get to room temp before making it. f) Let it sit on a plate for 8 minutes before serving. It's still cooking, and the juices settle in. You can "tent" foil over it if you want. g) Don't cut the steak when checking it. "Fast" and accurate meat thermometers are cheap now. This is for grilling. The stove, broiler, and cast iron skillet instructions are different.

asdfman123 3mo ago
MANAGER VOICE: Can we get AI to do this for us? /s
greedo 3mo ago
350º internal temp for medium done? Maybe you forgot to include the glue on your pizza as well.
- entrepy123 3mo ago
  Oops, that should 140 F (or 60 C) when done, in the coolest center part. Thank you for noticing it.
  - xxs 3mo ago
    8minutes, that's just pure waste; even medium rare (which is hardly tolerable) is 56-57C. Also cooking the steak without any salt is travesty (that should not be an optional step)
deleted 3mo ago
[deleted]
socalgal2 2mo ago
You failed. My steak was thin and 4x2 minutes was too long and it was past well done

gosub100 3mo ago

AI is the new rick-roll

Robdel12 3mo ago

https://www.youtube.com/watch?v=rDBNVO7K0kA https://www.youtube.com/watch?v=rDBNVO7K0kA this is a really good little episode from PBS

silisili 3mo ago

It's one of those things that you have to experiment for yourself I think. You'll get tons of advice, I already saw sous vide, reverse sear, 30 second flip, etc. My favorite? I just get a cast iron as hot as I can on the stovetop and flip it once, then at the end quickly sear the edges using tongs.

jumploops 3mo ago

[dead]

commandlinefan 3mo ago

Yeah really, cooking steak well is hard as hell. I sure haven't mastered it yet.

socalgal2 2mo ago
Honestly, most places I've been can't do it well. I've had good steaks but I've been to "steak restaurants" and had plenty of bad or mediocre steaks.

drzhouq 3mo ago

Me2

chasebank 2mo ago

[dead]

scotty79 2mo ago

I once cooked a steak by throwing it into a auto-rotating 45deg pivoted induction cooking pot for random amount of time with some olive oil, sweet paprika, black pepper and rosemary. It even cooked with a lid on because it was flopping around inside as the pot rotated. It came out pretty nice. I've eaten less tasty ones in restaurants.

kmstout 2mo ago

https://up.csail.mit.edu/science-of-cooking/home-screen.html https://up.csail.mit.edu/science-of-cooking/home-screen.html