Okay I’m pretty good at cooking steak but I’m no pro, this is where the internet comes in. I’m thinking about buying 2 fresh cut steaks thursday for me and my dad. What’s a good cut? Maybe I’ll spring for T-bone but probably some nice sirloin. I might get ‘em from the grocery store I work at but I think I’m probably gonna opt for a local butcher… fresher, you know? My plan is to coat them in a nice thick layer of BBQ sauce. I’m thinking Presidents Choice smokin’ stampede beer & chipotle, though I could really buy any sauce or even make my own [recipes welcome]. Then I’m gonna let them soak up the sauce in my fridge overnight. Right before cooking I’m gonna throw on some peppercorn and some mrs. dash. Then friday afternoon I’m gonna butter up a cast iron pan and pan fry them on medium low heat until they’re nice and brown on the outside, super tender with a touch of pink on the inside, maybe 6 or 7 minutes on each side. I like my steaks medium but maybe I’ll go for medium rare. What I need from you internets is some honest feedback about whether I’m using the wrong stuff or whether it’s nessecary to sauce them overnight. Be as harsh as you like, especially if there are any snooty french chefs out there. Tell me what I’m doing wrong, I seek nothing less than perfection.
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First of all, if you are going to buy a good steak then don’t slather it in b-b-q sauce. That will cover up the flavor of the meat.
If you must marinate use Zesty itallian for about 30 min before cooking.
The b-b-q sauce would just burn right away and make a huge mess in the skillet.
Go for the grocery store steak. Beef is even better with a little age on it. You want a strong beef smell, but nothing sour or rotton smell.
6-7 min per side is a long time for a regular thickness steak. Specially if you want it medium rare. Go for 3-5 min per side. And use the italian, it wont burn as easily and there is already oil in it, but use a dab of butter as well.
A good panfrying steak is a ribeye-no bbq sauce over night, it’s already tender enough. Sear on both sides as cooking on low heat will dry it out and make it like leather.
A rib-eye is a great, tender juicy cut of meat. don’t ruin it by marinating or slathering with BBQ sauce. Simply brush it with a BIT of Worcestershire sauce, sprinkle with some salt, pepper and a dash of onion or garlic powder then fry in a pan coated with a mixture of butter and oil on medium to medium high heat for about 6-7 minutes per side, turning only once. It will be juicy, flavorful and still taste like steak. Serve the BBQ sauce or steak sauce on the side if you must.
if you’re gonna get it from the butcher, don’t smear it with bbq sauce, it will totally ruin it. try seasoning it with salt and pepper and rub a little olive oil into it. you get the best flavour from any meat if you season it before cooking. then get out a pan and heat it up on medium-heat, add a little olive oil and cook the steaks for around 6 mins each side if its a medium-thick cut, and don’t keep turning and turning it.
to test if it’s medium, get your left hand’s thum, and touch it to the tip of your ring finger. prod the thumb muscle of your hand and then prod the meat. if its the same, then its medium. now once its done, put it aside for half the time you cooked it. in the same pan with the juices, add a clove of galic and fry it off a little, then add a squeeze of lemon juice and one to two teaspoons of peppercorns, or two teaspoons of cracked pepper. then add about 1/4 cup of cream and stir on the heat until it thickens a little. pour this over the steaks and serve with steamed vegetables or french fries, however you like it.
hope this helped.
