Told my bf I wanted to learn how to make a good steak at home so he bought me a new cast iron pan and some ribeye steaks from Costco 🤩
Hello everyone! Long time lurker, life time steak lover! How do these ribeye cuts look? They’re THICK! Any tips for a complete newbie? I’m vibrating with excitement, can’t wait to cook one tomorrow!!
by Tofuhousewife
29 Comments
SippingSancerre
Smart man
Frequent_Funny3784
Nice!!!!
Coelrom
Do you have a digital meat thermometer?
ChunkMonkeysMomma
Well show us the photos of the finished product
1nternetTr011
— season the cast iron (read how to do this) — get the pan ripping hot — small amount of avocado oil or other high temp oil — season the steak and place in the pan. — now the hard part (the waiting) try to let it go as long as you can to build a good crust. usually for costco size steaks maybe 3 min – flip and do again for 2-3 min. check temp with thermo. I personally shoot for medium rare – remove and let rest 5-10 min (will continue to cook)
enjoy!
Griffin5577
Get that pan as hot as you possibly can and sear the shit out of it until it hits 115 then pull it and let it rest for at least 5 mins
Nottamused-
Don’t fuck em up is all I can say the gauntlet has been laid.
[deleted]
[deleted]
Simmyphila
Show a pic after you’re done please.
Glum-Fall3103
Great start , Takes a couple tries. It’s ok to undercook, can always be put back on heat.
BaetrixReloaded
this was just as much a gift to him as it was to you 😂
FisherDgo
Charcoal grill baby
Safe_Decision6222
Daannnnnggggggg! He took you seriously!!! Now you gotta get your s together and work magic😎 Also send pictures 🙏 medium rare with a good crust is sexiest to me….. just saying
ZoomZoomMF_
Try different combinations of heat levels and time with each steak. Use a timer. Flip at 45 to 60 second intervals.
Tek4u
These steaks and a seasoned cast iron pan should get you to learn temps and how to sear. When you master that, go get a prime cut of beef and make a great steak!
henrydaiv
Thats my man now
Krazyflipz
All those steaks except for the last one are very good. The bottom steak has a small rib cap and gristle in the middle.
A big part of cooking a good steak is learning how to pick out good steak.
Top circle is the small rib cap, inner circle is the gristle. Gristle looks semi transparent or opaque.
MustardTiger231
If my wife asked me how to make steaks it would absolutely make my month! Good luck and have fun!
PhillyChef3696
The second from the top is my choice. Look at that cap. Mmmmmm
boss_taco
Steak is actually really straight forward as long as you get the basic concepts.
1. Meat should be room temperature when cooking. Never cook it cold. 2. Get a meat thermometer. You can hit it perfect everyone if you know exactly what temp your meat is at. 3. Dry that meat for better sear.
Now you can direct sear or reverse sear. I personally love reverse searing cause it yields more consistent result for me.
Good luck!
SnooHesitations4922
Choice ribeyes have plenty of fat to cook themselves internally. Simplest method is to cook them fast and let them rest long.
My preferred way of doing it is to salt them the night before to ensure an incredible crust. Pull out of the fridge for at least an hour before cooking to get them to room temp, thicker cuts may need longer pre cook resting.
Get your pan as hot as possible and coat it with a high temp oil such as avocado oil. Once the oil starts smoking lay the steak in and away from you. Sear for around 2 minutes, the crust is formed when the steak easily releases itself. Turn the heat to low and sear the other side. The cast iron will retain the high heat long enough for the sear. Then completely remove the pan from the burner and add butter and your choice of aromatics. Baste off the burner for the 1st minute to ensure u don’t burn the butter, then reintroduce it to low heat, get the butter foaming and keep basting until you get your desired temperature. Thicker cuts need more time being basted. Experienced cooks can measure temp by touch, but no shame in using a thermometer. For mid rare, pull the steak at 115°f. At this point it’s still raw. Let it rest as long as u cooked it and it will finish cooking itself internally and should read 130°f.
Don’t let the flavor in your cooking pan go to waste. Go on YouTube for some simple pan sauce recipes, many can be done within the steaks resting time. I personally like red wine balsamic reduction.
ophaus
Make sure to season the pan properly.
Any-Geologist-1837
Do not put them onto the heat if they have moisture on them. That’s my only tip.
Tofuhousewife
God I need a vacuum sealer asap
unicornsatemybaby
I followed the instructions of this French chef and made the best steak I ever cooked.
when cooking and lazy I like to sear for 4 minutes, butter baste for 1, and finish in oven on 200 until 125-130. It gives you time to clean while it finishes in the oven. I’ve heard reverse searing is slightly better overall though.
29 Comments
Smart man
Nice!!!!
Do you have a digital meat thermometer?
Well show us the photos of the finished product
— season the cast iron (read how to do this)
— get the pan ripping hot
— small amount of avocado oil or other high temp oil
— season the steak and place in the pan.
— now the hard part (the waiting) try to let it go as long as you can to build a good crust. usually for costco size steaks maybe 3 min
– flip and do again for 2-3 min. check temp with thermo. I personally shoot for medium rare
– remove and let rest 5-10 min (will continue to cook)
enjoy!
Get that pan as hot as you possibly can and sear the shit out of it until it hits 115 then pull it and let it rest for at least 5 mins
Don’t fuck em up is all I can say the gauntlet has been laid.
[deleted]
Show a pic after you’re done please.
Great start , Takes a couple tries. It’s ok to undercook, can always be put back on heat.
this was just as much a gift to him as it was to you 😂
Charcoal grill baby
Daannnnnggggggg! He took you seriously!!! Now you gotta get your s together and work magic😎 Also send pictures 🙏 medium rare with a good crust is sexiest to me….. just saying
Try different combinations of heat levels and time with each steak. Use a timer. Flip at 45 to 60 second intervals.
These steaks and a seasoned cast iron pan should get you to learn temps and how to sear. When you master that, go get a prime cut of beef and make a great steak!
Thats my man now
All those steaks except for the last one are very good. The bottom steak has a small rib cap and gristle in the middle.
A big part of cooking a good steak is learning how to pick out good steak.
https://i.imgur.com/HE6CjPi.jpeg
Top circle is the small rib cap, inner circle is the gristle. Gristle looks semi transparent or opaque.
If my wife asked me how to make steaks it would absolutely make my month! Good luck and have fun!
The second from the top is my choice. Look at that cap. Mmmmmm
Steak is actually really straight forward as long as you get the basic concepts.
1. Meat should be room temperature when cooking. Never cook it cold.
2. Get a meat thermometer. You can hit it perfect everyone if you know exactly what temp your meat is at.
3. Dry that meat for better sear.
Now you can direct sear or reverse sear. I personally love reverse searing cause it yields more consistent result for me.
Good luck!
Choice ribeyes have plenty of fat to cook themselves internally. Simplest method is to cook them fast and let them rest long.
My preferred way of doing it is to salt them the night before to ensure an incredible crust. Pull out of the fridge for at least an hour before cooking to get them to room temp, thicker cuts may need longer pre cook resting.
Get your pan as hot as possible and coat it with a high temp oil such as avocado oil. Once the oil starts smoking lay the steak in and away from you. Sear for around 2 minutes, the crust is formed when the steak easily releases itself. Turn the heat to low and sear the other side. The cast iron will retain the high heat long enough for the sear. Then completely remove the pan from the burner and add butter and your choice of aromatics. Baste off the burner for the 1st minute to ensure u don’t burn the butter, then reintroduce it to low heat, get the butter foaming and keep basting until you get your desired temperature. Thicker cuts need more time being basted. Experienced cooks can measure temp by touch, but no shame in using a thermometer. For mid rare, pull the steak at 115°f. At this point it’s still raw. Let it rest as long as u cooked it and it will finish cooking itself internally and should read 130°f.
Don’t let the flavor in your cooking pan go to waste. Go on YouTube for some simple pan sauce recipes, many can be done within the steaks resting time. I personally like red wine balsamic reduction.
Make sure to season the pan properly.
Do not put them onto the heat if they have moisture on them. That’s my only tip.
God I need a vacuum sealer asap
I followed the instructions of this French chef and made the best steak I ever cooked.
https://youtu.be/lVcTvHTn6Dw?si=2V7EXk3L17p-tHeD
when cooking and lazy I like to sear for 4 minutes, butter baste for 1, and finish in oven on 200 until 125-130. It gives you time to clean while it finishes in the oven. I’ve heard reverse searing is slightly better overall though.
Dibs on the third one in
Good friend. You are all set
80 dollars for 4 steaks. No sir