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For a quick method I just let the steak come up to room temp and sear it, flipping it every 15 seconds. I find about 2 mins does the trick nicely at 50C internal temp. I've never liked poking steaks, I just use a thermometer. You get a nice crust and it doesn't take to long to do. That said I've not puddled a steak yet, I should probably try that.
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May 13, 2013 09:51
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Boris Galerkin posted:I'm staying at a friend's place with a gas grill and I just bought a thermapen. If I wanted to have a delicious steak for lunch, what do I need to do? What should I buy and how do I cook it? The method I talked about is super simple, especially if you have a thermapen. Simply let your steak come up to room temperature, doing this because I'm searing it and it makes it easier to get it a consistent temp all the way through. Season your steak and get your pan nice and hot. Pop your steak in the pan and flip it over every 15 seconds or so, this is to sear the outside and send a pulse of heat into the middle, the constant flipping makes this heating consistent and even. After about 2 mins of doing this (this varies based on the thickness of your steak and thickness) take it out and test the temp, I like to get mine at 50C coming out of the pan. Leave it to rest on a wire baking rack, if you put it on a flat plate then the side in contact with the plate will contain a lot of the heat and continue to cook the steak perhaps past the point of doneness you want. What to buy depends on where you are really, you get different cuts in different places. Personally I like a Ribeye with a nice amount of fat marbled though it.
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May 15, 2013 15:16
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No Wave posted:The whole done in two minutes thing is hyperbole. Even a thin-ish steak takes twice that long. Don't sweat it - if your pan's hot, you're doing it right, and it's done when the temp is right. Steaks here in the UK seem to be thinner than the ones you get in the US. I've done a steak using that method in 2 mins, sometimes 3-3:30. But yes, just keep doing it till it's done, don't worry about the time just worry about the temperature. I always pepper after cooking otherwise the pepper burns in the pan. Some people do it before though.
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May 28, 2013 11:07
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mindphlux posted:from experience, they really are. my version of steak cooking in the UK was basically get a pan as hot as humanly possible and sear 40 seconds per side. I was a poor grad student though, no budget for seeking out £15 "nice" steaks. Yeah the really thick steaks you have in the US are just not to British tastes really. You're looking at 3/4" to an 1" mostly. You can get thicker ones from a butcher of course. That's why I prefer cooking instructions which go to temperature not time, make it easier for me to do things with British cuts of meat. I was going to say you can't eat Lamb shanks for every meal but you totally can. Lamb shank pie is one of my favourite meals.
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May 29, 2013 10:49
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No Wave posted:If you can cook a 3/4" to 1" steak in two minutes you are cooking on the sun. To be fair I don't go for medium rare I go for rare. The pan is hot though.
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May 29, 2013 15:41
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