Real1ty
Senior Member
Nov 18, 2007, 6:35 PM
Post #1 of 1
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the perfect steak
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im not very good at cooking some things but if i ever make a steak this way, it turns out kickass.
if you've ever been to a steakhouse and gotten a steak thats really crispy and charred outside and juicy on the inside it's because they use really high temperature grills. the reason most people who grill their own steaks end up with dried out or over/undercooked/not crispy steaks are because their grills aren't getting nearly hot enough to get the job done.
but luckily i have a solution!
WARNING: this is dangerous and if you aren't comfortable with hot/flammable things or experienced at cooking don't try this. theres always a slight risk of a cooking fire when you do this so make sure you have a fire extinguisher in your kitchen
in order to get these high temperatures you're gonna need 2 things:
- a iron skillet (NO PAINT/GALVANIZED COATINGS ON IT OR THEY WILL BURN OFF!)
- a powerful oven with a broil setting (ideally one like my oven that has an infrared broiler)
be sure to follow your skillet's instruction for "seasoning" it with oil first or you'll have some problems with corrosion after this. put it on the oven and set the oven to broil. leave it in there until it starts to glow slightly when you turn the lights off. this means it's extremely hot! use 2 oven mitts, and have the outer one be one you don't care about because it WILL get burnt up!
now for your steak. i'd recommend getting a very nice cut of meat since we're going to be cooking it rare or medium rare. go to a gourmet market and get a new york strip, t-bone, or porterhouse. these usually grill up best this way. you dont need to marinate it in anything. marination ruins a good steak. if you absolutely have to, you can soak it in some vinegar for a little while to tenderize it some.
get some butter and melt it in the microwave. brush it on the (raw) steak.
get some salt and coarsely ground/cracked pepper. sprinkle that on the steak (don't overdo it!)
now mix some more of the melted butter with olive oil. see if you can put it on the skillet without it catching fire. if not that's cool too.
hurry and throw the steak on the skillet while it's still really hot. wait a few seconds and flip it (use tongs)
if the edges are still raw looking press them against the hot skillet. you wanna sear all the outside surfaces of the steak.
take an upside down bowl and sit it on a plate that is bigger than it. sit the steak on top of it. the whole idea is to let excess juices run down. you can improvise whatever you want to accomplish this if you don't have a suitable bowl. let the steak sit like this for about 1 minute.
ta-da! assuming you didn't screw anything up you've now made an amazing steakhouse quality steak in the comfort of your own home!
"It worked, idk how. It probably wasn't healthy considering one time it bleed."
~coolgreencat
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