4 ms·
Ask HN: How best to cook a steak?
I know there's lots of contention in the startup community on this issue so I'm going to ask it straight:
What's the best way to cook a steak ?
I have 30 minutes to make this happen. The steak is a small sirloin medallion (x2).
[edit: I have slightly longer now as my wife has just stepped into the bath ! Thanks for all the suggestions - will keep you posted]
[edit 2: Seasoning - http://twitter.com/whyleyc/status/312662132124692480/photo/1]
- t0 14y agoHigh heat for a few seconds, low for a few minutes.
- dorianj 14y agoSure, why not. Dry cast iron skillet, put in oven, heat to 500*F. Prep steak with olive oil and salt and pepper. Take skillet out of oven, put on stove at high. Cook 30 seconds on each side. (total cook time on range: 1 minute) Back in oven, 2 minutes each side. (total cook time in oven : 4 minutes) Let rest 3 minutes.
- brewgardn 14y agoI would say +1 to this, but also add butter & onions :)
- actionbrandon 14y agocareful - don't over heat the skillet. 500 is past olive oil's smoking point (especially the olive oil you are likely to have at home). Canola oil's smoking point is higher. that being said, cast iron skillet is the way to go and is quite easy. just don't fill your place with smoke.
- xr4tiii 14y agoThere is only one important step missing from this. Let the steak sit out to become room temp. Try it just once and you will never look back.
- bluedreams 14y agoI recently followed this video to cook a steak, which goes against the flip once philosophy. One of the best steaks I've ever had: http://www.youtube.com/watch?v=RW3ay3k0lek http://www.youtube.com/watch?v=RW3ay3k0lek
- kls 14y agoFreeze it and then sear it on extreamly hot skillet frozen, then put the skillet in an over on 200F until it is done to your liking. http://www.nytimes.com/2012/01/18/dining/seared-frozen-rib-steaks-recipe.html?_r=0 http://www.nytimes.com/2012/01/18/dining/seared-frozen-rib-s... They are fairly expensive as far as cookbooks go, but the book collection Modernist Cuisine is the state of the art. The recipe above is an adaptation of their technique. You will be hard pressed to create a better steak without years of practice in various techniques. There is another technique where you Sous vide the steak to temperature and hold it there for some time, and then put a sear on it, but it takes Sous vide equipment. Though it produces an amazing steak.
- joezydeco 14y agoYou don't necessarily need sous-vide equipment to do it. Here are some people that did it using preheated water and an insulated cooler: http://www.seriouseats.com/2010/04/the-food-lab-perfect-rack-of-lamb.html http://www.seriouseats.com/2010/04/the-food-lab-perfect-rack... While real sous-vide hardware will get the temperature precise enough to do exotic things with certain ingredients, a simple water bath in a cooler like this will get you 99% of the way when it comes to a steak or lamb chop.
- kls 14y agoI agree that you can accomplish very similar results with water, but traditional sous-vide uses an oil based bath held to temperature. For some reason oil seems to hold heat more stable and transfer heat more evenly but water is certainly better than say an oven at evenly distributing heat.
- joezydeco 14y agoCorrect. But I get the impression that modern sous-vide techniques are about precise temperature control, not the method used to get there. Everyone uses immersion in oil to cook these days. It's called deep-frying.
- emmelaich 14y ago
- Mankhool 14y agoThe steaks have to be at room temperature. Pat them dry first. Put them on a plate. Sprinkle with salt. Get a clove of garlic ready in a press. Keep the butter nearby. Use a frying pan on Medium High to High heat that has been oiled (Grapeseed Oil or other oil that is safe at high heat). When it gets hot put in some butter, stir that around and then put in the steaks. Cook them on both sides for a couple of minutes. You can turn them more than once if you want. While they are cooking squeeze in the garlic and add more butter if you want/need it. Brown the edges if you want only just before you are ready to take them out of the pan. THEN put them on a plate or cutting board and let them stand for a few minutes (while you plate up whatever else you cooked with them). They're ready!
- rayiner 14y agoDry brine: coat heavily with kosher salt and let sit in the fridge for a couple of hours, then wash off the salt thoroughly. Then sear quickly in a pan for 30-60 seconds, and finish in the oven to medium rare.
- jboggan 14y agoSprinkle liberally with salt and pepper, or Johnny Salt, or what have you; Turn a small camping grill to HIGH for a few minutes to get really freaking hot; Throw it on with a pat of butter on top with the lid closed; flip it once and put more butter on top. Light char on the outside, purple in the middle. Ingest with a fine potable from North Coast Brewery or whatever blended scotch is at hand.
- orangethirty 14y agoThis just made hungry. My god, next time I visit LA, I'm emailing you. (:
- o0-0o 14y ago-= Dean Martin’s Steak Recipe =- Martin Steaks: 2 prime usda new york strip steaks 2 oz bourbon, chilled Preheat a heavy frying pan and sprinkle bottom lightly with table salt. Grill over medium-high heat about 6 minutes on each side. Pour chilled bourbon in chilled shot glass and serve meat and bourbon on a TV tray. -= Frank Sinatra’s Steak Recipe =- Sinatra Steaks: Call for Deano. Tell him to make you a fu*kin’ steak. Drink his bourbon.
- whyleyc 14y agoThanks for all the tips guys - I went for a blend of approaches and it paid off - My wife rated it the 2nd best steak of her life - a triumph ! I found this useful: http://www.guardian.co.uk/lifeandstyle/wordofmouth/2012/oct/25/how-to-cook-the-perfect-steak http://www.guardian.co.uk/lifeandstyle/wordofmouth/2012/oct/...
- Pro777 14y agoHere is Tim Ferriss' steak recipe reviewed in Bon Appetit. http://www.bonappetit.com/blogsandforums/blogs/badaily/2012/11/testing-the-4-hour-chef-do-tim-3.html http://www.bonappetit.com/blogsandforums/blogs/badaily/2012/...
- callmeed 14y agoI think the cut of steak is equally as important. I personally prefer a ribeye or filet over a new york or top. My cooking style is right inline with dorianj (cast iron skillet + oven). I'd add that I like the steak to sit out at room temperature for 30-60 minutes and I pat it dry on the outside. I'll put a small bit of butter or blue cheese on a filet while it's resting (rib eye doesn't need it). Also, try dry aging your steak in the fridge. I don't usually remember to do this but it does work: http://lifehacker.com/5865849/dry+age-steak-at-home-for-steakhouse+quality-meat http://lifehacker.com/5865849/dry+age-steak-at-home-for-stea...
- osakasaul 14y agoHow does this fly as an acceptable question to ask - but I cannot get feedback on my project, despite being a member for over 700 days...? I get the "your account is too new to submit" message. Thanks in advance for advice.
- HiroProtaganist 14y agoHere is the definitive thread on how to cook a steak. On a poker forum no less: http://forumserver.twoplustwo.com/34/other-other-topics/cooking-good-steak-836907/ http://forumserver.twoplustwo.com/34/other-other-topics/cook...