How do you cook your steak

[chevron]

First, a disclaimer. I think a foodie in the kosher sense is one that cooks their own food.. I have a wine club in miami and people come and say "you have the best food in miami" I dont cook btw but my point is that foodie exists as an entrepreneur

watched this http://www.imdb.com/title/tt2827708/?ref_=fn_al_tt_1

Shocking part is, most of these world class meats are easily kosher...maybe some require special shechita on demand etc but its fascinating

How do you cook your steak?

Me:

I try to remember to salt it 24 hours prior with kosher salt, I use a cast iron skillet on a induction burner, I just started to first put it at 250f in oven then sear it

I buy 1 inch cuts but im curious as to 1.5 inch cuts

I like a good char but find it hard to achieve while keeping the meat rare, I think I need a hotter cooking surface or an iron?

[Dr Moose]

I would usually like it medium rare, but most places cook it too rare. So I ask for medium instead.

[Zalc]

I follow usually this guide.
Do you use cast iron yet? It gets crazy hot, and once it's seasoned, it cleans in seconds.
A thermometer is essential, and a good one only costs $25. (1, 2)

P.S. For those who have not yet had (true) Rare and Medium Rare side by side, consider this:

I like my meat at around 130°F—the medium-rare point. Many folks like their meat rare, but to me, that's a waste of a good, well-marbled cut of beef. You want your fat to be warm enough that it starts melting a bit, lubricating your meat and adding flavor and juice to every bite. With meat that's too rare, your fat remains solid. You end up with all the calories and not nearly as much flavor.

[chevron]

Yes as I wrote I do use cast iron, but maybe its the burner ? seems like it goes in idling mode

I kashered my lodge skillet then seasoned it

[chevron]

seriouseats is my go to guide in general but often have trouble copying their results.

Its scary that most religious jews are scared of rare steaks, in the movie they talk about how UK people are like that too

Bacteria DOES NOT PENETRATE THE SURFACE. Once the outside is cooked, the bloody red inside is the whole frikking draw of steak.. a well done steak in a restaurant is a waste of $50

[Zalc]

Yes as I wrote I do use cast iron, but maybe its the burner ? seems like it goes in idling mode

I kashered my lodge skillet then seasoned it

What internal temp is the meat when it comes out of the oven?
Is your oil smoking before you put it on?
I don't know how much energy induction burners put out, but it may not be enough...

A Lodge should be thick enough to preheat, get a good sear and stay hot for the 2 minutes the steak is in the pan (if you put it in the oven first) with minimal help from the flame, maybe it isn't getting hot enough?

for kicks

[Emkay]

The draw of a steak is not the blood unless your a vampire. While I don't go for well done steaks I think its a significant improvement over blue/rare and similar that people convince themselves they like better.

[chevron]

The draw of a steak is not the blood unless your a vampire. While I don't go for well done steaks I think its a significant improvement over blue/rare and similar that people convince themselves they like better.

I dont like steak that is jello, I like a solid pink. But liking a steak is an issue of how its cooked etc

[SamKey]

I always ask my guests if they want it well done or done well

[grodnoking]

I follow usually this guide.
Do you use cast iron yet? It gets crazy hot, and once it's seasoned, it cleans in seconds.
A thermometer is essential, and a good one only costs $25. (1, 2)

P.S. For those who have not yet had (true) Rare and Medium Rare side by side, consider this:

That how I like it. Medium rare, just enough that the meat in the middle starts to look like its gonna cook

[Mordyk]

I cook steak many times stove top all the way. Dont put in the oven. Just baste with margarine(instead of butter) the whole time. Slat n pepper the steak, oil the pan. add fresh thyme and whole garlic cloves. Lay the steak first in to sear each side and then lay some thin slices of margerine on top of the steak. start basting. Check for wellness  (i like it medium)
I took this method from youtube, i believe from gordon ramsey

[Zalc]

I cook steak many times stove top all the way. Dont put in the oven. Just baste with margarine(instead of butter) the whole time. Slat n pepper the steak, oil the pan. add fresh thyme and whole garlic cloves. Lay the steak first in to sear each side and then lay some thin slices of margerine on top of the steak. start basting. Check for wellness  (i like it medium)
I took this method from youtube, i believe from gordon ramsey

The oven method is only needed if you have s really thick steak that you want to cook evenly.

[JTZ]

I don't, that is why I have a wife. Hope she isn't on the forum.

[Mordyk]

I don't, that is why I have a wife. Hope she isn't on the forum.

oh, so THATS the reason you have a wife...

[JTZ]

oh, so THATS the reason you have a wife...

And another SS#. 

[SamKey]

If my wife would grill my steaks....

[aygart]

If my wife would grill my steaks....

They would be well done

[Mordyk]

They would be well done

thats when he came up with

I always ask my guests if they want it well done or done well

[MC]

I find my cast iron grill pan the best for steaks. Most important to me is to leave it alone. I figure out how long it needs per side for medium rare, and only flip once. IME the more poking and prodding, the more likely you'll end up with a ruined steak.

Only thing is, my grill pan is so darn heavy and hard to clean no matter how seasoned. So lately we either grill outside or buy cuts that I can make in the broiler.

[Zalc]

I find my cast iron grill pan the best for steaks. Most important to me is to leave it alone. I figure out how long it needs per side for medium rare, and only flip once. IME the more poking and prodding, the more likely you'll end up with a ruined steak.

Only thing is, my grill pan is so darn heavy and hard to clean no matter how seasoned. So lately we either grill outside or buy cuts that I can make in the broiler.

If you want easy to clean, you'd probably need to use a flat skillet.