/ck/ - Food & Cooking

You cook it in a pan and take it out when it's medium rare. Also, the temperatures in that chart are completely wrong.

It does take a bit of practice. It comes down to how thick the steak is vs how long to cook it. You could use a meat thermometer but just touching the steak should tell you when its done. For an inch thick steak i'll sear that fucker as hot as possible for about 45 seconds on each side, then finish it in a hot oven for 2 minutes or so on each side. After resting it usually gets to a nice medium rare.

>>5594553
You can just cook them over high heat about 2-3 minutes per side for medium rare 1/2 inch steaks. For thicker 1 inch steaks about 3-4 minutes each side. This is a good gauge of doneness that is pretty close for me.

Medium well is fucking GOAT

you sear it on high hellfire heat on each side for a minute each and finish in the oven depending on thickness

>bone in ribeye
>Texas roadhouse
>medium

So fucking good....

>>5594680
I like medium well for steaks that I'd get at the Golden Corral etc. Camerlize the fat etc.

But if I have a good lean steak at home? Medium rare all the way.

>>5594598
why isn't that picture ordered in terms of done-ness?

>>5594553
Everything below rare looks over done to me

>>5594553
>How do I cook a great medium rare steak
Are you trying to murder someone?

>inb4 "let it go down to room temp"

>>5594888
9/10

>>5594888

>>5594888
this is what my dad actually thinks

My steak always cools down too much when resting. What am I doing wrong?

After I fry the steak I place it on a hot plate for about 5 minutes or so.

Well done is a crime

>>5595991

That chart is shit.
Terribly cooked steaks.

Too much outer browning on the rare. Same goes for the m-rare.

A MR steak should be pink throughout the whole piece with a bit of red towards the centre.
A medium steak should be pink throughout the whole piece.
MW and WD can fuck off.

>>5596099
I wrap it in tinfoil and stuff it into an oven glove while I let it rest.
That or I leave it near a hob if I'm preparing something else.

>>5594553
Im curious about blue rare. Ive found i like properly cooked rare steaks slighty more then medium rare and wonder if a good blue rare steak would be even better. If i was to do this, what cut should i use? Is there thickness thats better then others for this? And what drinks/sides would pair with it best?

>>5595815
That is so true lel.

>>5596507

in my opinion the ideal donnees depends highly on the cut and quality of the meat. I love a rare or even blue-rare steak, but that only works if you have a tender cut of high quality. If you try and cook a cheap sirloin blue rare you are going to be chewing gristle for hours. A very tender cut like a fillet (aka tenderloin or filet mignon) would be perfect for blue.